Toaks Titanium pot and frying pan

I bought then due to a discount and also a hiking trip, they were very well made and light weight.

However, titanium stuff requires special attention when in use.  Since they're very thin and light weight, heat from the stove could be transferred extremely fast.

So example, when you wanted to dry the pan before adding oil, you need to act very quickly.  Otherwise, the pan will be over-heated.  Similar thing happens when you cook, you need some more oil than usual.  I was not warned before so this is the result:

Titanium when over heated, will form a thin layer of oxide.  Titanium oxide is colorless, but then the reflected ray together with the refracted and reflect ray will interfere to form a whole spectrum of color, this is like the color you will see on bubble membrane.  Titanium oxide is chemically stable, and does not affect the usage.  Another effect on over heating is that, the pan will be blended. 

To use it properly, you need a smaller flame,and you should move the pan around so as the heat is more evenly (and slowly).  This is not perfect, however.  Therefore, I believe that titanium cookware should be used only for harsh hiking trip.  If one wants to cook more different food, we better need another thicker (and heavier) pan.