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« I was sceptical about titanium for everyday cooking. Today it’s my go-to pan at home and in the lab. The heat control is incredible. »
Thomas R.
Pastry Chef, 12 years' experience
2 produits
« I fitted out my entire kitchen with Forneau. My commis won’t go back. Lifetime guarantee honoured, impeccable French customer service. »
Antoine L.
Restaurateur, Lyon
2 produits
« What I wanted: something safe for my children, without PFAS. What I found: a pan that lasts and cooks better than anything I’d had before. An unexpected bonus. »
Sophie B.
Mum of 3 children
3 produits
« I was sceptical about titanium for everyday cooking. Today, it’s my go-to pan at home as well as in the lab. The heat control is astounding. »
Thomas R.
Pastry Chef, 12 years' experience
2 produits
« I cook 50 hours a week. After 6 months using my Forneau pan, a few surface marks and zero sticking. No other brand had lasted more than 3 months in my home. »
Élodie M.
Private chef
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“I cook 50 hours a week. After 6 months with my Forneau pan, a few surface marks and zero sticking.”
Élodie M. · Private chef
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The Only Nonstick Pan Without Chemical Coatings
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Receive our complete guide with your purchase +50 exclusive Forneau recipes
PFAS are "forever chemicals" used to make products more durable. They are widespread in our environment and linked to cancer, hormone disruption and other health risks.
Results reflect laboratory analysis of the samples submitted at the time of testing. They do not guarantee future performance. Labelling and regulatory compliance remain the brand's responsibility.
The worst type of surface. Teflon releases toxic PFAS chemicals (“forever chemicals”) linked to cancer and liver damage. The coating can chip over time and does not withstand high heat.
Requires a lot of oil to prevent food from sticking, reacts with acidic foods altering the taste. Difficult to clean, high maintenance.
Very fragile coatings: once chipped, they expose a toxic aluminum base. Rarely last more than 1–2 years. Expensive to replace and unreliable in the long term.
Extremely heavy and high-maintenance: cast iron rusts easily without regular seasoning and does not handle acidic foods well, which damage the surface.
Rusts easily, requires constant seasoning, and reacts with acidic foods. Not non-stick, not easy to maintain. Simply not worth it for everyday cooking.
Unlike competitors who use cheap and toxic alloys, at Forneau® we use only the purest material for your safety. Every product is made from Grade 1 Titanium (laboratory-certified at 99.98%) — the purest available form, also known as medical-grade titanium. It also complies with food contact standards.
Your safety is guaranteed with Forneau
The Forneau® 24cm pure titanium stockpot is made for longer cooks where food stays in contact with the metal: stocks, broths, soups, sauces, pulses and slow-cooked dishes. Its uncoated interior keeps use straightforward over time: nothing flakes, and there’s no non-stick coating to protect.
With a 24cm diameter and 9cm depth, it’s well suited to family cooking, from simmering to keeping food warm. The glass lid lets you keep an eye on your cooking without constant lifting.
This stockpot fits naturally into a PFAS-free cookware approach and everyday non toxic cooking pots and pans, while staying practical for long recipes.
Easy to care for: hot water, washing-up liquid and a sponge. If the base has stuck on, soak for a few minutes before scrubbing. Titanium can pick up surface marks with use: these remain superficial, with no flaking, and nothing migrates into your food.
Maison Forneau® is a French brand, pieces designed in France.
What capacity is a 24cm stockpot?
With a 24cm diameter and 9cm depth, it’s suited to family dishes (soups, broths, stews) for several portions.
Is it induction compatible?
Yes, it works on induction as well as other standard hobs.
Is the lid included?
Yes, a glass lid with a gold-coloured knob is included, with a steam vent.
Is it dishwasher safe?
Yes, but to preserve the finish over the years, hand-washing (hot water and washing-up liquid) is recommended.
Does titanium scratch?
It can show surface marks from utensils and cleaning. These marks remain superficial: there is no coating to flake off and the interior stays PFAS-free. Details and sources on our Facts & evidence page.
Customer reviews
based on 5 000+ verified reviews
Since I retired, I’m the one who cooks at home. Honestly, I wish I’d discovered this frying pan sooner. It heats up quickly, food hardly ever sticks, and now we only use this one.
Gérard P.
The removable handle system is genuinely super practical. My three frying pans stack perfectly and take up barely more space than a single one. When you’ve got a small kitchen like mine, it really is a game changer.
Martine L.
First meal tested with my new frying pan and honestly a very pleasant surprise. I was worried the chicken would stick since there’s no coating, but not at all. And to clean it, just a few minutes were enough. Very happy with my purchase.
Sylive I.
I’ve been using my Maison Forneau frying pans almost every day for several years and they’re still in very good condition. Despite intensive use, they’ve aged very well and I’ve noticed virtually no scratches. A purchase I’d make again without hesitation.
Catherine H.
I cook every day for the whole family and above all I was looking for something sturdy and easy to look after. After several weeks of use I’m really satisfied. It heats well, nothing sticks when you follow the advice, and cleaning is very quick. I really don’t regret my purchase.
Sophie B.
I’ve been a chef for over 25 years and I’m naturally quite demanding when it comes to equipment. I wanted to try titanium out of curiosity and I was honestly surprised. The frying pan heats up quickly, the sear is excellent and, above all, it’s very pleasant to work with. Even at home I ended up setting my old pans aside.
Philippe R.
Made-to-measure cookware set
Three questions, and we’ll suggest the right pieces for your kitchen. The more you add, the bigger the discount.
We're the only company in the world to offer cookware made from certified pure titanium - no PFAS, no toxins, no coatings.
Backed by an unconditional lifetime warranty.
Designed in France
Certified PFAS-free
Every generation passes down knowledge. Ours is an uncompromising standard at the table. At Forneau, our chef embodies this tradition — hands that have learned to respect fire, metal, and what goes on the plate. Titanium is not a marketing choice. It is the only material worthy of this kind of cooking.
People think it’s “just a pan”…
But it’s the tool you touch every day in the kitchen. It changes everything.
A good pan changes everything. Just look at that sear!!
@chefmartin
Michelin-Star Chef
From toxin and bacteria risks to burdensome maintenance, these “outdated” kitchen materials are simply no longer up to standard.
The worst type of surface. Teflon releases toxic PFAS chemicals (“forever chemicals”) linked to cancer and liver damage. The coating can chip over time and does not withstand high heat.
Requires a lot of oil to prevent food from sticking, and reacts with acidic foods — which affects the taste and can release metals in low-end pans. Difficult to clean and demanding to maintain.
Ceramic coatings are very fragile. Once chipped, they expose the toxic aluminum base. Most only last 1 to 2 years before losing their non-stick performance. Expensive to replace, unreliable in the long term.
Incredibly heavy and high-maintenance. Cast iron rusts easily without regular seasoning and does not tolerate acidic foods, which damage the surface and affect flavors.
Contains BPA and other harmful chemical compounds that leach into your food with every knife cut. A direct risk to your hormones, gut microbiome, and brain.
Not hygienic. Wood allows bacteria to settle into grooves and cracks, even invisible ones, which can contaminate your food over time. It also absorbs odors and stains easily.
Same risks as solid wood, but worse: these boards are made from small blocks glued together with industrial adhesive containing formaldehyde, a carcinogenic compound. Not just unhygienic — genuinely dangerous.
These materials are extremely hard and dull your knives very quickly. They are heavy to handle and impractical for everyday use.
Plastic spatulas have a very low melting point and release toxic compounds with every use. Serious health risks: digestive imbalances, hormonal disruption, cancer.
Even high-end silicone degrades over time with heat and can release toxic compounds. Most silicone spatulas sold online or in stores contain harmful fillers such as BPA and phthalates, which become toxic during cooking.
Not hygienic. Wood allows bacteria to settle into grooves and cracks, even invisible ones, which can contaminate your food over time. It also absorbs odors and stains easily.
Most are made from low-grade alloys that release heavy metals like chromium and nickel into your food when heated. They are also heavy and can damage the surface of your cookware.
Rusts easily, requires constant seasoning, and reacts with acidic foods. Not non-stick, not easy to maintain. Simply not worth it for everyday cooking.
The worst possible water bottle. Even “BPA-free” models release hormone-disrupting compounds, especially when exposed to heat. Moisture around the mouthpiece creates an ideal environment for the growth of bacteria and mold.
Solid, but stainless steel is not antibacterial like titanium. Bacteria from your mouth can grow inside it. Frequent cleaning is essential: 87% of these bottles contain harmful bacteria such as E. coli according to studies.
Aluminum water bottles are systematically coated with synthetic linings to prevent the metal from reacting with the liquid. These coatings degrade and release chemical compounds into your water. Like others, they also promote the growth of bacteria and fungi.
Glass does not release chemicals, but it offers no antibacterial protection. Bacteria from your mouth still multiply on it. It is also fragile: it breaks easily and is impractical for everyday use.
