Cooking and eating an excellent meal is one of life’s greatest pleasures. It is why so many of us seek to master the art of gourmet cooking at home. Whether we are crafting an exquisite indulgence for ourselves or entertaining for friends and family, having the best ingredients and the best tools can make all the difference.
Hestan’s flagship NanoBond Molecular Titanium cookware collection was designed to deliver exceptional results in professional kitchens and is trusted by some of America’s best chefs both at work and at home. Let’s see for ourselves how titanium cookware from Hestan can enhance your cooking experience and elevate the everyday into the realm of gourmet. We’ll look at what makes titanium cookware uniquely suited for chef-quality cooking at home and put it through the paces with three gourmet recipes. We’ll also dig into the details of proper care & maintenance of titanium cookware with some expert tips.
The Role of Titanium Cookware in Gourmet Cooking
Hestan NanoBond features thousands of titanium-based nano layers bonded directly to stainless steel. The result is a super-dense cooking surface that leverages the unique attributes of titanium to deliver a best in class cooking experience.
Titanium is a semi-rare metal that is prized for its strength, lightweight and non reactive nature. These attributes make it a natural choice for top-quality cookware. The patented innovations used by Hestan Culinary to create NanoBond Molecular Titanium cookware further enhance the gourmet cooking experience, guaranteeing superior heat conductivity. Let’s look at the four most important cookware features that make NanoBond the perfect choice for gourmet cooking:
- Ease of use: Titanium’s unique combination of light weight and strength make this cookware lighter and easier to use than traditional cookware without sacrificing durability and performance. It also makes this cookware dishwasher safe and easy to clean.
- Better heat conductivity: Chefs love to talk about heat conductivity when they wax poetic about high quality cookware. What this means for the home cook is that your food will cook quickly and evenly. Each time you adjust the heat, the pan will react instantly and uniformly and your results will be more consistent with less burnt or undercooked food.
- Strength: Hestan’s NanoBond Molecular Titanium cookware is high heat tolerant to 1050 degrees fahrenheit. So go ahead and sear that steak, put it under the broiler or even put it on the grill. This cookware will perform flawlessly under the hottest conditions.
- Non-reactive nature: Titanium is famously stable and non-reactive. You will never have to worry about it leaching metals or chemicals into your food that would impact flavor and recipe performance.
Let’s Get cooking!
Here are three exclusive recipes that leverage the very best of Hestan’s NanoBond Molecular Titanium cookware’s unique benefits. Each is chef crafted, tested at home and features expert tips for flawless results.
Perfectly Seared Steak
A step-by-step guide to cooking a perfectly seared steak using Hestan's NanoBond molecular titanium cookware.
2 ribeye or new york steaks
Freshly ground black pepper
1 tablespoon oil
2 tablespoons butter
A few sprigs thyme and/or rosemary
- Pick your pan: Most steak recipes tell you to pick a “heavy” pan. What they mean to say is sturdy, with great heat conductivity. A NanoBond molecular titanium skillet is the perfect choice because it delivers superior strength and heat conductivity with a lighter weight that is easier to manage. Select a skillet that easily accommodates your steaks with at least ½ inch of space between them.
- Pick your steak: Select a steak that is at least 1 inch thick. Steaks should be well marbled for the juiciest results. Our favorites are New York steaks and ribeye steaks.
- Pat dry: Pat the steaks dry with paper towels, moisture is the enemy of a good sear so you want to get them nice and dry.
- Season: Season liberally with salt and pepper. Don’t hold back on the seasoning, keep in mind that most of the seasoning will fall off and stay in the pan after cooking.
- Preheat the pan: Heat your pan on medium heat until a drop of water sizzles and evaporates immediately on contact. Never start cooking a steak in a cold pan.
- Add oil: Use oil with a high smoke point so that it won’t burn. Grapeseed and avocado oil are great choices. Olive oil should not be used for high heat searing. Add just enough to barely coat the bottom of the pan and give the oil 10-20 seconds to heat up before moving on to the next step.
- Sear the steak: Place your steaks in the pan and allow them to sear for a few minutes on each side. Resist the urge to poke or flip your steak too early. Be sure to sear the edges of each steak as well by holding it on its edge with the tongs. Cook until the internal temperature of the steak has reached 110°F (43°C) for rare or 130°F (54°C) for medium (steak will continue to cook for a bit afterward), about 5-10 minutes depending on thickness.
- Baste with butter: Add butter, garlic and herbs to the pan. Tilt pan towards you so that the butter pools at the front and use a spoon to scoop up some melted butter and pour it over the top of the steak. Repeat this, basting the steak with the hot butter for about 2 minutes.
- Remove and rest: Remove to a plate or cutting board and allow the steak to rest for at least 5 min before slicing or serving.
Delicate Poached Salmon
A step-by-step guide to poaching salmon to perfection using Hestan's NanoBond molecular titanium cookware. Poached salmon is the best type of gourmet recipe, it is simple and elegant yet easy to prepare quickly.
½ lemon, sliced crosswise into rings
2 shallots, sliced crosswise into rings
4 sprigs each: parsley, thyme, tarragon
1 tablespoon whole black peppercorns
1 cup white wine
2 cups chicken or vegetable broth
2 cups water
1 teaspoon salt
2-4 salmon skinless salmon filets, 4-6 ounces each
- Pick your pan: You will need a large sauté pan with straight sides that are at least 2 ½ inches high. Hestan NanoBond Titanium cookware is ideally suited for delicate cooking because of its excellent heat conductivity. The 3.5 quart sauté pan is the best choice for this recipe.
- Combine ingredients: Add everything except the salmon to the pan to make the poaching liquid. If you don’t have broth or wine, substitute with an equal amount of water. Change up the flavors by substituting lime or orange for the lemon or use whatever fresh herbs you have on hand.
- Bring to a boil: Bring the poaching liquid to a boil over medium heat and allow to boil for 3 minutes to allow all of the flavors to infuse.
- Add salmon: Using a fish spatula, carefully add your salmon filets to the hot poaching liquid. A fish spatula works best because it allows you to handle the fish gently, but any thin, slotted spatula will work. Turn off the heat and cover your pan with the tight fitting lid.
- Turn over: After 3 minutes, use your fish spatula to turn each salmon filet over and let cook an additional 2-4 minutes depending on thickness. Test for doneness by pressing gently with a fork, the fish should flake easily when it is done. If testing with a thermometer, internal temperature should be 135-145 degrees fahrenheit.
- Serve: Remove the salmon from the poaching liquid as soon as it is done. Dress it up with hollandaise sauce and freshly chopped dill or or serve it atop a salad.
Decadent Chocolate Soufflé
A step-by-step guide to making a chocolate soufflé with a perfect rise using Hestan's NanoBond molecular titanium cookware. We’ve unlocked the ultimate hack for the perfect soufflé: the secret is NanoBond cookware. Follow these steps for an easy & fool-proof soufflé worthy of any gourmet chef.
Soufflé in a saucepan? Yep, that’s right! We’ll be making our soufflé in a 2 quart saucepan, not the traditional ceramic soufflé dish. This unconventional choice is the key to getting the perfect rise every time with no fuss. Hestan’s NanoBond Molecular Titanium cookware offers better heat conductivity than ceramic, allowing the control and precision needed to take the stress and uncertainty out of this quintessentially gourmet recipe.
½ cup unsalted butter
8 ounces semisweet 64% chocolate, grated or coarsely chopped
1/2 teaspoon vanilla extract
⅛ teaspoon salt
5 egg yolks, room temperature
⅓ cup + 2 tablespoons granulated sugar, divided
8 egg whites, room temperature
¼ teaspoon cream of tartar
- First steps: Preheat your oven to 375 degrees fahrenheit and make sure your oven rack is in the middle position. Generously butter the inside of a 2 quart NanoBond saucepan. Sprinkle with granulated sugar then turn and tap until the butter is completely coated with sugar. Set aside.
- Prep the chocolate: in a large bowl, combine butter and chocolate. Microwave in 30 second intervals at 50% power, stirring between intervals. Alternatively, you may melt the butter and chocolate in a double boiler. Remove from heat. Stir in vanilla and salt.
Chef tip: for a darker, more sophisticated souffle, substitute bittersweet (70%) chocolate for semisweet.
- Mix the egg yolks: Use an electric mixer on medium speed to blend egg yolks and ⅓ cup sugar for about 3 minutes, until the mixture is very pale yellow. Stir into the chocolate with a rubber spatula.
- Whip the egg whites: Put egg whites and cream of tartar into a very clean bowl of an electric mixer and whip on medium speed until soft peaks. Gradually add 2 tablespoons of sugar and then increase speed to medium-high. Beat until stiff peaks form.
- Fold in the egg whites: Add one quarter of the egg whites to the chocolate mixture and using a rubber spatula, stir until well combined. Next, gently fold in the rest of the egg whites until no white streaks remain.
- Bake: Quickly pour the batter into your prepared pan and use your spatula to smooth the top, without deflating. Place the pan directly on the oven rack and bake for 25-30 minutes or until the edges are set and the center jiggles just a bit when you move the pan. Do not open the oven while cooking.
Chef-tip: run your finger through the batter in a circle about ½ inch from the inside rim of the pan just before baking, this will ensure an even rise.
- Serve: Sprinkle with powdered sugar and serve immediately. NanoBond titanium cookware is beautiful enough to bring to the table and serve family-style in with a large spoon.
Do I need to Season my Titanium Cookware?
No, you do not ever need to season titanium cookware. One of the best features of NanoBond Molecular Titanium cookware from Hestan Culinary is how easy it is to care for.
Seasoning cookware is recommended primarily for cast iron and can be a tedious and overwhelming task. Cast iron cookware is seasoned to create a protective layer, making it waterproof and rust resistant as well as providing an easy release cooking surface. Titanium, however, is known for its non-reactive nature, meaning it is 100% non-corrosive and will never rust. Hestan’s signature sealed rims offer further assurance that your cookware’s layers are protected and will never be subjected to water damage or corrosion. Titanium’s durability and Hestan’s exceptional quality standards guarantee that your cookware will last for generations without all of the fuss of seasoning.
But what about seasoning for stick-resistance? Our NanoBond cookware is not nonstick, but stick-resistance can be achieved simply and easily with correct temperature control and by using the right fats. You never need to season a NanoBond titanium pan in order to achieve stick resistance. Stop spending hours seasoning your pans and spend your time cooking instead!
Tips for Maintaining Your Titanium Cookware
Proper cookware maintenance is critical to ensure the longevity of any cookware. It is also important in achieving consistent gourmet results. Luckily, maintenance is easy with Hestan’s NanoBond Molecular Titanium collection. Here are a few pro tips on how to store and clean your NanoBond cookware:
Go ahead and stack it up, NanoBond cookware is incredibly durable so you don’t need to worry about scratching. Plus the interior flush rivets allow you next pans with ease. The titanium luster is so beautiful you may prefer to show it off and display it on a hanging rack. Just remember to keep it handy, you’re going to want to use it a lot!
Day to Day Cleaning
Simply use warm soapy water to clean your pans. For more stubborn food residue, you could also use steel wool as this won’t scratch the NanoBond surface. Thoroughly dry the pans after washing to prevent water spots and stains from hard water.
Spots, Stains and Discoloration
The NanoBond technology protects the stainless steel by creating a dense, impenetrable layer. When the technology is working, you may experience a slight discoloration or bluing of the pan. This is a food film that can be easily removed by using a soft cleanser, Hestan Professional Stainless Steel cleaner, or even a sliced lemon wedge.
NanoBond is dishwasher-safe. However, over time, harsh dishwasher detergents may dull the NanoBond finish. To restore NanoBond’s titanium brilliance, use a soft cleanser or the Hestan Professional Stainless Steel Cleaner.
Elevating Your Cooking with Hestan’s Titanium Cookware
Whatever medium an artist chooses: painting, music, sculpture, or even photography, the tools they use matter. The same is true for gourmet cooking. Whether you are just starting out on your culinary adventure or have years of experience, you want tools and equipment that will give you more control, more precision and make your work easier.
Hestan’s NanoBond Molecular Titanium cookware does just this. It guarantees superior heat conductivity for precise and reliable results, strength and durability to stand up to the most challenging recipes and easy care and maintenance so that you can focus on cooking, not cleaning.
NanoBond cookware is the ultimate kitchen upgrade that will take your cooking to the next level and give you the confidence you need to tackle the most gourmet recipes. Start your gourmet cooking journey with Hestan's titanium cookware.