« J'étais sceptique sur le titane pour la cuisine quotidienne. Aujourd'hui c'est ma poêle de référence à la maison comme au labo. La maîtrise de la chaleur est bluffante. »
Thomas R.
Chef pâtissier, 12 ans d'expérience
« J'étais sceptique sur le titane pour la cuisine quotidienne. Aujourd'hui c'est ma poêle de référence à la maison comme au labo. La maîtrise de la chaleur est bluffante. »
Thomas R.
Chef pâtissier, 12 ans d'expérience
« Ce que je voulais : du sain pour mes enfants, sans PFAS. Ce que j'ai trouvé : une poêle qui dure et qui cuit mieux que tout ce que j'avais avant. Bonus inattendu. »
Sophie B.
Maman de 3 enfants
« J'ai équipé toute ma cuisine en Forneau. Mes commis ne reviennent plus en arrière. Garantie à vie tenue, service client français impeccable. »
Antoine L.
Restaurateur, Lyon
« Je cuisine 50 heures par semaine. Après 6 mois sur ma poêle Forneau, zéro rayure, zéro accroche. Aucune autre marque n'avait tenu plus de 3 mois chez moi. »
Élodie M.
Cheffe à domicile
Maison Forneau®
The only cutting board that stops toxins before they reach your food.
Zero toxins. Zero bacteria. Zero compromises.
99.98% pure titanium
ISO 17025 certified · Zero PFAS detected
Lifetime Warranty
| Size | Width | Length | Thickness |
|---|---|---|---|
| S | 7.5" | 11.4" | 0.24" |
| M | 9.1" | 13.4" | 0.24" |
| L | 11.8" | 18.1" | 0.24" |
Garanti à vie
Sans condition
100% Sans toxine
0 PFAS, 0 PFOA
Livraison offerte
Expédié sous 48h
Receive our complete guide with your purchase + 50 exclusive Forneau recipes
Les PFAS sont des "produits chimiques éternels" utilisés pour améliorer la durabilité des produits, très répandus dans notre environnement et liés au cancer, aux perturbations hormonales et à d'autres risques pour la santé.
Les résultats reflètent l'analyse en laboratoire des échantillons soumis au moment des tests. Les résultats ne garantissent pas les performances futures. L'étiquetage et la conformité réglementaire restent sous la responsabilité de la marque.
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.
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.
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.
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.
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®
“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
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.
From toxin and bacteria risks to demanding maintenance, these “outdated” kitchen materials are simply no longer up to standard.
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.
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.
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.
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.
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.
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.
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.
These materials are extremely hard and dull your knives very quickly. Very 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 issues, hormonal disruption, cancer.
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.
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 such as 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 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.
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.
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.
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.
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.
