Place your pan on medium heat for 2–3 minutes before adding anything. Titanium retains heat far better than stainless steel, medium is all you ever need, even for searing.

Once the pan is heated, sprinkle a small drop of water onto the surface. If the water evaporates instantly, the pan needs more time. If the drop forms a small ball that glides or dances across the pan, the pan has reached the ideal temperature and is ready for cooking.

Lower the heat slightly, then add your oil or fat. Once the oil begins to shimmer, place your food in the pan. Let the food cook undisturbed. It may stick briefly at first, but once properly seared, it will release naturally without sticking.

Let your pan cool down, then rinse with warm water and a soft sponge. Or put it in the dishwasher — titanium handles it perfectly.

Let your pan cool down, then rinse with warm water and a soft sponge. Or put it in the dishwasher — titanium handles it perfectly.

• Use any oil, butter, or cooking spray
  Olive oil, avocado oil, butter, coconut oil, ghee, PAM, all work great

• Preheat for 2–3 minutes
  Medium heat + waterdrop test before cooking

• Let food release naturally
  If it sticks, give it 30 more seconds Dishwasher is fine

• Your titanium pan handles it perfectly

• Never use high heat (#1 MISTAKE)
  Titanium retains heat exceptionally, medium is all you need, even for searing

• Don't expect Teflon behaviour
  Food won't slide like a coated pan. Titanium needs preheat + oil + patience.

• Never cook on a cold pan
  Always preheat first. Cold pan + food = sticking

• Don't flip food too early
  If it sticks, it's not ready — give it 30 more seconds and it releases naturally

• Olive oil
• Avocado oil
• Butter
• Coconut oil
• Ghee
• Cooking spray
• PAM
• Sesame oil

• 1–2 teaspoons
• Add after preheat
• Oil should shimmer not smoke
• Medium heat only

Your pan arrives in its natural bright silver state. This is pure, uncoated titanium, no seasoning required, no prep needed. Just wash it once with warm water and mild soap, and you're ready to cook.

After a few cooking sessions, you'll notice light golden or straw-coloured marks where heat hits the surface. This is titanium oxidation beginning, the exact same process used on aerospace components and medical implants. It's a sign your pan is working exactly as it should.

With regular use, the colours deepen into bronze, blue, and rainbow tones. The pattern is unique to your cooking habits, higher heat areas develop faster. The surface is also becoming more naturally non-stick as the oxide layer builds. This is the stage where most customers notice cooking gets easier.

Your pan now has a deep, rich patina. The titanium oxide layer is fully developed, giving you the best non-stick performance the pan can offer. Every pan looks different at this stage, it's yours. The surface remains 100% food-safe, non-toxic, and will continue performing for a lifetime.

Let the pan cool slightly, rinse with warm water, wipe with a soft sponge.

Fill pan with warm water, let it soak 5 minutes, then use a soft sponge.

Fully dishwasher safe. Titanium handles it without any coating degradation.

Mix baking soda with water, apply to surface, let sit 10 minutes, rinse clean.

Set your Siraat Cutting Board on a clean, dry, and flat countertop. The weight of the titanium keeps it naturally stable. If your counter is smooth or slippery, place a damp towel or non-slip mat underneath for extra grip.

Unlike glass or ceramic boards, titanium minimises friction against your knife edge. Use your chef’s knife, santoku, paring knife, or any blade, they'll stay sharper for longer. Titanium has a balanced hardness: tough enough to last a lifetime, yet soft enough not to dull your knives prematurely.

From raw meat and fish to citrus, tomatoes, garlic, and onions, titanium is completely non-reactive. It won't absorb odours, stain, or react with acidic foods. You can prep any ingredient without worrying about cross-contamination of flavours or chemicals leaching into your food.

• Use any type of kitchen knife
  Chef's knives, santoku, paring, serrated, even cleavers
• Prep all food types
  Raw meat, fish, citrus, garlic, onions, titanium is non-reactive
• Clean with warm water and mild soap
  After each use, a quick wash is all you need
• Put it in the dishwasher
  Titanium is fully dishwasher safe, every time
• Store upright or flat
  Keep in a dry area to save counter space

• Don't use as a hammer surface (#1 MISTAKE)
  Don't pound meat directly on the board, use plastic wrap between
• Don't drop from height onto hard floors
  Titanium is strong but a heavy drop can dent edges
• Don't use steel wool or metal scouring pads
  They can leave surface marks, soft sponge only
• Don't use bleach or harsh chemicals
  Mild soap is all you need
• Don't expose to open flames or stove
  It's a cutting board, not a pan
• Don't use bone saws or power tools
  Designed for kitchen knives only

After a few uses, you'll notice fine lines on the surface from your knife. This is completely normal and expected, it's what happens when a sharp blade meets a cutting surface. These marks are purely cosmetic and are actually a sign that your board is doing its job: absorbing the impact so your knife edge doesn't have to.

Unlike plastic boards where knife grooves become deep enough to trap food particles and bacteria, titanium's surface characteristics are fundamentally different. The marks remain shallow and the non-porous surface prevents bacteria from embedding. This is the same reason titanium is used in medical implants, it's naturally resistant to bacterial colonisation.

Surface lines on your board don't change its properties. Titanium maintains its structural integrity regardless of surface marks. Your knives will continue to glide smoothly, food won't stick in the marks, and the board remains just as easy to clean. The functional performance stays identical from day one to year ten.

Think of knife marks the way you'd think of patina on a leather bag or the wear on a favourite wooden spoon. They're a sign of a tool that's being used daily and loved. Many of our customers tell us their boards actually look better over time, the marks add character and show that it's a real kitchen workhorse, not a decorative showpiece.

While knife marks are harmless, if you prefer a smoother look, you can use a softer cutting motion rather than heavy chopping. Avoid using serrated knives or cleavers for extended periods on the same spot. You can also rotate which side of the board you use regularly to distribute wear evenly across both surfaces.

After each use, simply rinse your board under warm running water. Most food residue slides right off the titanium surface. For a quick wipe-down, use a soft sponge or cloth with a drop of mild dish soap. Rinse clean and dry with a towel, that's it.

Unlike wood or bamboo boards that warp and crack in the dishwasher, your Siraat titanium board is fully dishwasher safe. Titanium's natural corrosion resistance means it won't rust, stain, or degrade from repeated cycles. Load it in, take it out, it'll look the same every time.

If you've been prepping something particularly pungent (turmeric, beetroot, strong spices), make a simple paste of baking soda and water. Apply to the surface, let it sit for 5 minutes, then wipe clean with a soft sponge. For lingering odours, rub the surface with half a lemon and rinse.

Avoid steel wool, metal scouring pads, or abrasive cleaning powders. These aren't necessary and can leave cosmetic surface marks. You don't need bleach, harsh chemical cleaners, or specialised products. Warm water, mild soap, and a soft sponge are all your titanium board will ever need.

Wooden and bamboo boards need regular oiling and conditioning to prevent drying, cracking, and bacterial growth. Your Siraat titanium board needs none of that. It's maintenance-free by nature. No mineral oil treatments, no reconditioning, no worrying about moisture damage. Just use it and clean it.

Your Kaizen board is designed to be used on both sides. The V2 features grooves on one side for catching juices from meat or fruits, the smooth side works best for general chopping and slicing. That said, there are no strict rules. Both sides cut the same, clean the same, and last the same. Use whichever side you prefer for the task at hand.