I agree with you because I use a low-quality and a high-quality frypan. The low-quality one should be seasoned regularly and the other I only season once weekly. I'll try the triply frypan from Avias without seasoning and let you know if the food sticks.
I always cook in induction because I travel a lot. The Induction cooktop tends to heat up faster than gas stoves, so follow the non-stick seasoning method that I use all the time to cook.
1. Wash the pan clean and dry it.
2. Then coat the pan with a layer of oil, it should be completely coated...
Titanium tends to change color if it is heated to a high degree so it's not good to boil water. Get a stainless steel Bowl from Avias which I've been using for more than 3 years, its quality is good and there is no change in steel texture too. I don't know if it's available for other countries...
Thanks for the detailed review of the glassware. I'll also use glassware to reheat in the future if I needed to or after destroying other cookware LOL!