The titanium wok has an aluminum-steel composite substrate as the base and food-grade pure titanium as the titanium coating on the surface. The pot is light and can be stir-fried with one hand. The surface is micro-carved with honeycomb and superimposed with high-temperature oxide film. It has no coating but remains non-stick for a long time. It can be wiped with a steel wool ball without leaving any marks. Compared with cast iron POTS, it weighs half as much, saying goodbye to wrist fatigue and no worry about rusting. The titanium-aluminum-steel three-layer composite bottom features fast heat conduction and uniform heating. It is compatible with open flame induction cookers and can handle frying, stir-frying, stewing and boiling in one pot. Compared with wrought iron POTS, it does not deform when heated empty, and compared with stainless steel POTS, it is not afraid of coating peeling off. Resistant to acid and salt, it can be used to cook seafood sour soup without rusting. It has antibacterial and odorless properties, making overnight soup reassuring. There's no need for the cumbersome process of boiling and maintaining the pot. Just rinse it with clean water and dry it. Even kitchen novices can easily maintain it. For cooking enthusiasts who pursue lightness, health and full compatibility with the stove, a titanium pot can offer a worry-free stir-frying experience of "less smoke and less oil, metal spatula at will".