Titanium cooks differently from regular non-stick. Follow these steps and nothing will stick.Step 1: Preheat on medium-low for 5–10 minutes. Don't skip this. It's the most common reason food sticks. Step 2: Do the water test. Drop a few water drops in. If they glide smoothly — you're ready. If they sizzle and vanish — too hot, wait longer. Step 3: Add a small amount of oil and heat 5–10 seconds. Turn your heat down 1–2 notches from what you used with your old pan. Titanium holds heat far better. This is the second most common mistake. Step 4: Add food — then don't touch it. Let it sit. Titanium releases food naturally when it's ready. If it feels stuck, wait 30 more seconds. It will release on its own. Cleaning: Let it cool first. Then warm water and a soft sponge. No scrubbing. No soaking. If food stuck — the pan wasn't preheated. Not a surface problem. A process problem. The rule: Low heat. Water test. Small amount of oil. Don't rush.