« 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. »
« 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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Workshop measurements, tolerance ±3%. Each Maison Forneau piece is guaranteed for life.
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Certified PFAS-Free
See the lab results →
October 2026
PFAS
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.
Understanding the PFAS results
The substance is below the levels measurable by third-party laboratory testing.
Latest tests: October 2026
Analyses carried out by
SGS
ISO17025
Accredited laboratory
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.
Certified and signed by Maison Forneau
We are the only ones in the world to offer certified pure titanium utensils — PFAS-free, toxin-free, and coating-free.
Lifetime warranty, no conditions.
Customer reviews
They cook with Forneau
4.9 / 5★★★★★
based on 5 000+ verified reviews
★★★★★
I use it every day to prepare my son’s fruit. It cleans in seconds and, above all, it doesn’t retain any odour or colour, even with strawberries. Very happy with my purchase.
Martine L.
★★★★★
Super practical for everyday use. I hang it straight up in my kitchen and it takes up hardly any space. It’s much thinner than my old boards and yet it really feels solid.
Gérard P.
★★★★★
We even use it directly for aperitifs now. Cheese, charcuterie, fruit… it looks great on the table and after a run through the dishwasher it comes out spotless.
Sylive I.
★★★★★
A gift from my children and, honestly, an excellent surprise. I cook a lot with vegetables from the garden and I much prefer this board to the plastic ones I used before. Simple, sturdy and easy to clean.
Catherine H.
★★★★★
A very pleasant surprise as soon as I opened the parcel. The presentation is really well done, with the pouch and the little guide. It immediately feels like a quality product, perfect for gifting too.
Sophie B.
★★★★★
What surprised me most was the finish. The titanium is thin, lightly brushed and much nicer in real life than I’d imagined. After several weeks of use, nothing to report.
Philippe R.
The Forneau Cutting Board will change your vision of modern cooking
Designed in France
PFAS-free certified
Custom cookware set
Build your cookware setpiece by piece
Three questions, and we’ll recommend the right pieces for your kitchen. The more you add, the bigger the discount.
Contains BPA and other harmful chemical compounds that can leach into your food with every knife cut. A direct risk to your hormones, gut microbiome, and brain.
BACTERIA | MOLD
Solid Wood
Not hygienic. Wood is porous: it absorbs raw juices and moisture. Knife cuts trap bacteria, making sterilization nearly impossible. Mold and contamination become almost unavoidable over time. Wood also absorbs odors and stains easily.
FORMALDEHYDE
Bamboo & Composite Wood
Same risks as solid wood, but worse: these boards are assembled from small blocks glued together with industrial adhesive containing formaldehyde, a carcinogenic compound. Not just unhygienic — truly dangerous.
UNSUITABLE
Glass / Stone / Steel
These materials are extremely hard and dull your knives quickly. They are very heavy to handle and impractical for daily use.
Unlike competitors who use cheap and toxic alloys, at Forneau® we use only the purest materials for your safety. Each product is made from Grade 1 Titanium (laboratory certified at 99.98%) — the purest form available, also known as medical-grade titanium. It also complies with food contact standards.
Your safety is guaranteed with Forneau
Healthy eating = a healthy body
Eliminates endocrine disruptors and microplastics linked to fatigue and low energy
Prevents the buildup of bacteria that can harm the gut microbiome
Reduces inflammation factors caused by contaminated surfaces
Stops bacteria at the source, zero cross-contamination
Reduces the risk of Salmonella and E. coli
No need to scrub or sterilize after each use
Cleans in seconds, never stains, and does not absorb any odors
Peace of mind with every meal you prepare
Enhances any countertop — a true statement piece
Why a titanium chopping board A wooden board absorbs juices into its fibers, and a plastic board releases microplastics with every knife stroke. Pure titanium is a smooth, non-porous surface: nothing gets in, nothing comes off.
1. Chop Meat, fish, vegetables, cheese: one surface for everything, with no lingering odors.
2. Rinse Ten seconds under hot water between foods. Non-porous, the board is genuinely clean.
3. Dishwasher No limit on cycles. It won’t blacken, warp, or split.
Titanium board and knives Titanium is softer than blade steel: the board may show slight marks, not the knife. These tiny surface traces are normal and don’t affect hygiene or lifespan. Your knives keep their edge longer than on glass or stone.
Kitchen hygiene Cutting chicken then salad on the same board after a simple rinse: impossible with wood or plastic according to all health authorities, effortless with titanium. Zero bacteria retained, zero microplastics on your plate. Titanium chopping board and hygiene
Which size to choose S (29×20 cm (11.4×7.9 in)) for fruit, cheese, and small prep. M (34×23 cm (13.4×9.1 in)) for everyday cooking. L (46×30 cm (18.1×11.8 in)) for large cuts and family meals. The trio combines all three; the Héritage pack pairs it with the 28 cm (11.0 in) Signature titanium pan. See the titanium pan
Frequently asked questions about the titanium chopping board
Does the titanium chopping board slip? A damp dish towel underneath is enough to keep it in place, as with any smooth board.
Is it heavy? No. Titanium is 45% lighter than steel: the M board weighs less than a wooden board of the same size.
Does it damage knives? No. Titanium is softer than blade steel; the board may show slight marks, not the knife.
Is it dishwasher-safe? Yes, with no limit on cycles. It won’t blacken or warp.
Where is it designed? Designed in France, backed by a lifetime guarantee, with free delivery.
Camille chose Forneau.
“Cooking is an underestimated source of toxins. Forneau titanium is the only material I recommend without reservation to my patients.”
“15 years telling my patients to get rid of Teflon.
No material held up — until Forneau.
I now recommend it in consultations.”
@camille_naturoNaturopathe
— 15 years of experience
Certified Pure Titanium
Designed to last a lifetime.
Every generation passes down a craft. 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 cuisine.
Zero toxins. Zero coating.
Natural non-stick. PFAS-free.
Lifetime warranty. Truly.
The utensils your body deserves
Zero Toxins
Biocompatible
Ultra Hygienic
Naturally Antibacterial
Mould-Resistant
No Cross-Contamination
No Heavy Metals
Easy to Clean
Indestructible
Eco-Responsible
Safe at Any Temperature
No PFAS. No Microplastics.
Titanium doesn’t compete. It replaces.
From toxin and bacteria risks to demanding maintenance, these “outdated” kitchen materials are simply no longer up to standard.
FOREVER CHEMICALS
Non-stick / Teflon
The worst pan coating that exists. Teflon and most non-stick coatings release PFAS, known as “forever chemicals” linked to cancer and liver damage. The coating chips over time, does not withstand high temperatures, and exposes your food to toxins.
HEAVY METALS
Stainless Steel
Requires a lot of oil to prevent food from sticking, and reacts with acidic foods — which alters the taste and may release metals in low-quality pans. Difficult to clean and requires high maintenance.
ALUMINUM BASE
Ceramic
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 properties. Expensive to replace and unreliable in the long term.
RUST | HEAVY METALS
Cast Iron
Incredibly heavy and demanding to maintain. Cast iron rusts easily without regular seasoning and does not handle acidic foods well, which can damage the surface and alter flavors.
MICROPLASTICS
Plastic
Contains BPA and other harmful chemical compounds that leach into your food with every knife cut. A direct risk to your hormones, gut health, and brain.
BACTERIA | MOLD
Solid Wood
Not hygienic. Wood is porous: it absorbs raw juices and moisture. Knife cuts trap bacteria, making proper sterilization nearly impossible. Mold and contamination become almost inevitable over time. Wood also absorbs odors and stains easily.
FORMALDEHYDE
Bamboo & Composite Wood
Same risks as solid wood, but worse: these boards are assembled from small glued blocks using industrial adhesives containing formaldehyde, a carcinogenic compound. Not just unhygienic — genuinely dangerous.
UNSUITABLE
Glass / Stone / Steel
These materials are extremely hard and dull your knives very quickly. Very heavy to handle and impractical for everyday use.
BPA | PHTHALATES
Plastic
Plastic spatulas have a very low melting point and release toxic compounds with every use. Serious health risks: digestive issues, hormonal disruption, cancer.
BPA | PHTHALATES
Silicone
Even high-end silicone eventually degrades with heat and releases toxic compounds. Most silicone spatulas sold online or in supermarkets contain dangerous fillers such as BPA and phthalates, which become toxic when heated during cooking.
BACTERIA | MOLD
Wood
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.
HEAVY METALS
Steel
Most are made from low-grade alloys that release heavy metals such as chromium and nickel into your food when heated. They are also heavy and can damage the surface of your cookware.
RUST | HEAVY METALS
Carbon Steel
Rusts easily, requires constant seasoning, and reacts with acidic foods such as tomato, bell pepper, or lemon — damaging the surface and altering the taste. Not non-stick, not low-maintenance, and clearly not built to last.
BPA | PHTHALATES
Plastic
The worst possible bottle. Even “BPA-free” models release endocrine-disrupting compounds, especially when exposed to heat. Moisture around the mouthpiece creates an ideal environment for the growth of bacteria and mold.
HEAVY METALS
Steel
Durable, but stainless steel is not antibacterial like titanium. Bacteria from your mouth can grow inside. Frequent cleaning is essential: studies show that 87% of these bottles contain harmful bacteria such as E. coli.
CHEMICALS
Aluminium
Aluminum bottles are always coated with synthetic linings to prevent the metal from reacting with liquids. These coatings degrade over time and release chemical compounds into your water. Like others, they also promote the growth of bacteria and mold.
BACTERIA | FRAGILE
Glass
Glass does not release chemicals, but it offers no antibacterial protection. Bacteria from your mouth can still multiply on it. It is also fragile: easy to break and impractical for everyday use.
Designed in France
PFAS-free certified
