Search \u201ctitanium cookware\u201d and you\u2019ll find two completely different products sold under the same name:<\/p>\n\n\n\n
\u041f\u043e\u0441\u0443\u0434\u0430 \u0438\u0437 \u0447\u0438\u0441\u0442\u043e\u0433\u043e \u0442\u0438\u0442\u0430\u043d\u0430<\/strong> \u2014 The entire pan body is made from solid Grade 1 or Grade 2 titanium (99.5%+ pure Ti). Brands like Valtcan, EverTi, and most ultralight camping cookware fall here. The metal is gray, matte, and lightweight.<\/p>\n\n\n\nTitanium-coated \/ titanium-reinforced cookware<\/strong> \u2014 The pan body is aluminum or stainless steel, with a titanium-infused nonstick coating on the cooking surface. Hestan, Our Place\u2019s Always Pan Pro, GreenPan\u2019s Thermolon Titanium, and most of what you\u2019ll find at Bed Bath & Beyond belong here. The \u201ctitanium\u201d is in the coating, not the pan itself.<\/p>\n\n\n\nI want to be upfront: most consumer \u201ctitanium cookware\u201d is the second type. A Business Insider investigation confirmed that many brands labeled \u201ctitanium\u201d are aluminum pans with a titanium-enhanced nonstick layer \u2014 not solid titanium. This isn\u2019t necessarily bad, but it matters for understanding the manufacturing process.<\/p>\n\n\n\n
The manufacturing process for pure titanium and titanium-coated cookware shares only the raw material sourcing step. After that, they diverge completely.<\/strong><\/p>\n\n\n\n<\/span>Step 1: Raw Titanium Production \u2014 The Kroll Process<\/span><\/h2>\n\n\n\nTitanium doesn\u2019t exist as a free metal in nature. It\u2019s locked inside minerals like ilmenite (FeTiO\u2083) and rutile (TiO\u2082). To extract it, manufacturers use the Kroll process<\/strong>, developed in the 1940s and largely unchanged today.<\/p>\n\n\n\nHere\u2019s the chain:<\/p>\n\n\n\n
\nChlorination<\/strong> \u2014 Titanium ore is reacted with chlorine gas at 900\u00b0C to produce titanium tetrachloride (TiCl\u2084), a colorless liquid.<\/li>\n\n\n\nReduction<\/strong> \u2014 TiCl\u2084 is mixed with molten magnesium in a stainless steel reactor at about 1,000\u00b0C. This strips away the chlorine, leaving behind pure titanium metal.<\/li>\n\n\n\nSponge formation<\/strong> \u2014 The result is a porous, sponge-like mass of pure titanium, about 99.7\u201399.9% pure. This \u201ctitanium sponge\u201d is the raw material for everything \u2014 aircraft parts, medical implants, and cookware.<\/li>\n<\/ol>\n\n\n\nWhy does this matter for cookware? Because the Kroll process is energy-intensive and batch-oriented<\/strong>. A single reduction cycle takes days. The US Geological Survey estimates that producing 1 kg of titanium sponge requires about 35\u201350 kWh of electricity \u2014 roughly 5\u20137x the energy needed for 1 kg of stainless steel.<\/p>\n\n\n\nThis is the first major cost driver.<\/strong> A pure titanium sheet (Grade 1) costs roughly $20\u201325 per kg at wholesale, versus $3\u20135 per kg for 304 stainless steel and $2\u20133 per kg for aluminum. The material cost alone makes a pure titanium pan 4\u20137x more expensive before it even reaches the forming press.<\/p>\n\n\n\n<\/span>Step 2: Ingot Production \u2014 Vacuum Arc Remelting (VAR)<\/span><\/h2>\n\n\n\nTitanium sponge can\u2019t be directly rolled into sheet metal. It must first be consolidated into solid ingots through Vacuum Arc Remelting (VAR)<\/strong>.<\/p>\n\n\n\nThe sponge is compressed into briquettes, then welded together into electrodes. These electrodes are loaded into a VAR furnace \u2014 a water-cooled copper crucible under high vacuum. An electric arc melts the electrode drip by drip into the crucible below.<\/p>\n\n\n\n
Why vacuum? Because titanium is extremely reactive at high temperatures. At 1,668\u00b0C (its melting point), titanium absorbs oxygen, nitrogen, and hydrogen from the air \u2014 which embrittles the metal and ruins it for cookware. How reactive? A Reddit AskEngineers thread on titanium cookware manufacturing notes that VAR prevents \u201ceven 0.005% of elements from absorbing\u201d into the melt. That\u2019s 50 parts per million tolerance.<\/p>\n\n\n\n
Most cookware-grade titanium undergoes double or triple VAR<\/strong> \u2014 meaning the ingot is remelted 2\u20133 times to ensure uniformity. Each pass adds cost but improves purity.<\/p>\n\n\n\nThe final ingot weighs anywhere from 2 to 10 tons for cookware stock. It then moves to hot rolling.<\/p>\n\n\n\n
<\/span>Step 3: Hot Rolling Into Sheet<\/span><\/h2>\n\n\n\nTitanium ingots are heated to 800\u2013950\u00b0C (well below the melting point, but above the recrystallization temperature) and passed through a series of rolling mills. Each pass reduces thickness by about 10\u201320%.<\/p>\n\n\n\nFor cookware, the target sheet thickness is typically:<\/p>\n\n\n\nComponent<\/th> Typical Thickness<\/th> Reason<\/th><\/tr><\/thead> Pure titanium pan body<\/td> 0.4\u20130.8 mm<\/td> Lightweight, adequate rigidity<\/td><\/tr> Titanium pan base (bonded)<\/td> 0.1\u20130.3 mm<\/td> Just a surface layer<\/td><\/tr> Titanium camping pot<\/td> 0.3\u20130.5 mm<\/td> Weight minimization priority<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\nTo put this in perspective, a typical stainless steel pan uses 1.0\u20132.5 mm thick material. Titanium pans are thinner because titanium has a higher strength-to-weight ratio \u2014 Grade 1 titanium has a tensile strength of about 240 MPa but at only 4.5 g\/cm\u00b3 density, versus 7.9 g\/cm\u00b3 for stainless.<\/p>\n\n\n\n
After rolling, the sheet is annealed (heat-treated in a vacuum furnace) to relieve internal stress and restore ductility. Without vacuum annealing, the sheet would crack during the next step \u2014 deep drawing.<\/p>\n\n\n\n
<\/span>Step 4: Deep Drawing \u2014 Forming the Pan Body<\/span><\/h2>\n\n\n\nThis is where a flat titanium disc becomes a recognizable pan shape. Deep drawing<\/strong> is the same process used for stainless steel cookware, but titanium makes it significantly harder.<\/p>\n\n\n\nA circular titanium blank (called a \u201ccircle\u201d) is placed in a hydraulic press with a die of the desired pan shape. The press pushes the blank into the die cavity with hundreds of tons of force.<\/p>\n\n\n\nThe challenge: titanium has poor cold formability<\/strong> compared to stainless steel or aluminum. At room temperature, it work-hardens rapidly and tears. Most titanium cookware manufacturers use hot deep drawing<\/strong>, heating the blank and\/or die to 200\u2013350\u00b0C before pressing.<\/p>\n\n\n\n\u201cTitanium must be processed in special furnaces called Vacuum Arc Remelt (VAR)\u2026\u201d \u2014 as the AskEngineers thread confirms. But even after VAR, the forming step requires experienced die setup. Springback is significant \u2014 titanium\u2019s elastic recovery after forming is about 2\u20133x greater than stainless steel, meaning the tooling must over-form to compensate.<\/p>\n\n\n\n
For complex shapes like stockpots or saut\u00e9 pans with flared walls, manufacturers often use multi-stage deep drawing<\/strong> \u2014 pressing the shape incrementally across 2\u20134 stations with intermediate annealing between each stage.<\/p>\n\n\n\nThe 7titanium OEM manufacturing guide describes this process for commercial cookware production, noting that die clearance must be precisely controlled (typically 10\u201315% of material thickness, versus 7\u201310% for steel) to avoid galling \u2014 a common defect where titanium transfers to the die surface.<\/p>\n\n\n\n
<\/span>Step 5: Trimming and Edge Forming<\/span><\/h2>\n\n\n\nAfter deep drawing, the pan has a rough, uneven rim (called \u201cearring\u201d from the drawing process) that must be trimmed. This is done on a spinning trim die \u2014 the pan spins while a carbide cutting tool traces the rim profile.<\/p>\n\n\n\n
The rim is then rolled or curled<\/strong> \u2014 folded over itself to create a smooth, safe edge. This also adds rigidity to the top of the pan. Most pure titanium pans have a visible rolled rim, which is a telltale sign of quality manufacturing.<\/p>\n\n\n\nOn cheaper titanium cookware, the rim is simply sheared flat without rolling, which saves one tooling step but leaves a sharp edge that can cut during cleaning. I\u2019ve owned two ultralight titanium pots \u2014 one with a rolled rim ($45) and one without ($25). After two years of camping use, the rolled-rim pot is still fine; the sheared-edge one has developed micro-cracks at the rim, which I suspect started from stress concentration at the sharp edge.<\/p>\n\n\n\n
<\/span>Step 6: Welding (For Handles and Assembly)<\/span><\/h2>\n\n\n\nPure titanium cookware requires titanium-compatible handle attachment. Unlike stainless steel pots where handles are often spot-welded or riveted, titanium manufacturers use:<\/p>\n\n\n\n
\nTIG welding with argon purge<\/strong> \u2014 The most common method for premium cookware. A pure titanium handle is welded to the pan body inside a chamber flooded with argon gas. Why argon? Because titanium weld pools must be shielded from atmospheric oxygen or the weld becomes brittle (a phenomenon called \u201coxygen embrittlement\u201d). The weld zone turns a distinctive straw-blue-purple color if properly shielded.<\/li>\n\n\n\nMechanical riveting<\/strong> \u2014 Less expensive method. A titanium or stainless steel rivet passes through the handle and pan wall. Cheaper but creates a cleaning crevice.<\/li>\n<\/ul>\n\n\n\nI want to point out something rarely mentioned: if a \u201ctitanium\u201d pan has a stainless steel handle, it\u2019s a strong signal the pan body is not pure titanium \u2014 because welding stainless to titanium creates a galvanic corrosion risk and a brittle intermetallic layer. Manufacturers who use pure titanium for the body always use titanium handles too. This is one of the fastest \u201ctell\u201d signals when shopping.<\/p>\n\n\n\n
<\/span>Step 7: Surface Treatment \u2014 Pickling, Passivation, or Anodizing<\/span><\/h2>\n\n\n\nPure titanium pans leave the press with a dull, oxidized surface from the hot forming process. They undergo one of three surface treatments:<\/p>\n\n\n\n
Pickling<\/strong> \u2014 The pan is immersed in a hydrofluoric\/nitric acid bath to remove the oxide scale formed during hot rolling and annealing. This restores the clean silver-gray surface.<\/p>\n\n\n\nPassivation<\/strong> \u2014 A mild acid treatment that thickens the natural oxide layer (TiO\u2082) from about 2\u20135 nm to 20\u201350 nm. This enhances corrosion resistance. All pure titanium cookware naturally forms a thin oxide layer on its own (which makes it non-reactive with food), but passivation gives a head start.<\/p>\n\n\n\nAnodizing<\/strong> \u2014 An electrochemical process that deliberately grows the oxide layer to produce color. Titanium anodizing doesn\u2019t use dyes \u2014 the color comes from light interference in the oxide layer thickness. Different voltages produce different colors:<\/p>\n\n\n\n\n10V \u2192 light gold \/ straw<\/li>\n\n\n\n 25V \u2192 purple<\/li>\n\n\n\n 50V \u2192 blue<\/li>\n\n\n\n 80V \u2192 green<\/li>\n\n\n\n 100V+ \u2192 pink \/ magenta<\/li>\n<\/ul>\n\n\n\nI should note: anodized colors on titanium cookware are purely cosmetic and wear off with scrubbing over time. If a pan is sold as \u201cblue titanium\u201d or \u201cgold titanium cookware,\u201d this is what\u2019s happening \u2014 anodizing, not paint. The color adds no functional benefit for cooking beyond appearance.<\/p>\n\n\n\n
<\/span>Step 8 (Alternate Process): How Titanium-Coated Cookware Is Made<\/span><\/h2>\n\n\n\nIf you own \u201ctitanium cookware\u201d from a mainstream brand, it\u2019s likely made through this process instead:<\/p>\n\n\n\n
\nBase pan production<\/strong> \u2014 An aluminum (die-cast or stamped) or stainless steel pan body is made using conventional cookware manufacturing. Aluminum is die-cast at about 700\u00b0C into the pan shape.<\/li>\n\n\n\nSurface preparation<\/strong> \u2014 The pan interior is grit-blasted or etched to create a mechanical bonding surface. This is critical \u2014 if the coating doesn\u2019t bond, it flakes.<\/li>\n\n\n\nCoating application<\/strong> \u2014 The titanium layer is applied via one of two methods:<\/li>\n<\/ol>\n\n\n\nMethod<\/th> Technique<\/th> Used By<\/th> Layer Thickness<\/th><\/tr><\/thead> PVD (Physical Vapor Deposition)<\/strong><\/td>Titanium is vaporized in a vacuum chamber and deposited onto the pan surface atom by atom<\/td> Hestan, premium lines<\/td> 0.5\u20135 microns<\/td><\/tr> Spray coating \/ Sol-gel<\/strong><\/td>Titanium particles suspended in a liquid carrier are sprayed on, then cured at high temperature<\/td> GreenPan Thermolon, mid-range brands<\/td> 15\u201330 microns<\/td><\/tr> Plasma spraying<\/strong><\/td>Titanium powder is injected into a plasma jet and splatted onto the surface<\/td> Industrial\/niche<\/td> 50\u2013150 microns<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n\nNon-stick topcoat (optional but common)<\/strong> \u2014 Most titanium-coated pans also get a PTFE or ceramic non-stick layer on top of the titanium layer. The titanium underneath is primarily a reinforcement layer<\/strong> \u2014 it adds hardness and wear resistance to the non-stick coating, allowing the brand to claim \u201ctitanium-reinforced.\u201d<\/li>\n<\/ol>\n\n\n\nThis is the key fact that many reviews gloss over: the titanium layer in coated cookware is usually not the cooking surface<\/strong>. It\u2019s an intermediate layer between the base metal and the non-stick topcoat. You\u2019re not cooking on titanium; you\u2019re cooking on a non-stick coating that has been reinforced with titanium particles.<\/p>\n\n\n\nThe \u201cIs Titanium Cookware a Scam?\u201d YouTube investigation (April 2026, 200k+ views) pushed Our Place for straight answers and confirmed that their \u201cAlways Pan Pro\u201d uses a fluorinated non-stick coating on top of a titanium-reinforced layer. The pan is not \u201ctitanium cookware\u201d in the metallurgical sense.<\/p>\n\n\n\n
<\/span>Why Titanium Cookware Costs So Much \u2014 The Manufacturing Cost Breakdown<\/span><\/h2>\n\n\n\nBased on the processes above, here\u2019s where the money goes:<\/p>\n\n\n\nCost Factor<\/th> Pure Titanium Pan<\/th> Titanium-Coated Pan<\/th> Typical Stainless Pan<\/th><\/tr><\/thead> Raw material (per kg)<\/td> $20\u201325 (Ti sheet)<\/td> $2\u20135 (Al or SS base)<\/td> $3\u20135<\/td><\/tr> Energy in production<\/td> Very high (VAR, vacuum annealing)<\/td> Moderate (die casting)<\/td> \u0423\u043c\u0435\u0440\u0435\u043d\u043d\u044b\u0439<\/td><\/tr> Tooling complexity<\/td> High (hot draw, multiple stages)<\/td> \u0423\u043c\u0435\u0440\u0435\u043d\u043d\u044b\u0439<\/td> Low\u2013Moderate<\/td><\/tr> Welding<\/td> Specialized (argon\/TIG)<\/td> Standard (spot weld)<\/td> \u0421\u0442\u0430\u043d\u0434\u0430\u0440\u0442<\/td><\/tr> Surface finishing<\/td> Pickling\/anodizing<\/td> PVD\/spray coating<\/td> Polishing<\/td><\/tr> Quality control<\/td> Full inspection (cracking risk)<\/td> \u0421\u0442\u0430\u043d\u0434\u0430\u0440\u0442<\/td> \u0421\u0442\u0430\u043d\u0434\u0430\u0440\u0442<\/td><\/tr> Estimated factory cost (10″ fry pan)<\/strong><\/td>$25\u201345<\/strong><\/td>$8\u201318<\/strong><\/td>$5\u201312<\/strong><\/td><\/tr>Typical retail price<\/strong><\/td>$80\u2013200<\/strong><\/td>$40\u2013100<\/strong><\/td>$25\u201360<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\nThese are estimates based on industry data and my conversations with cookware OEMs, not exact numbers from any single manufacturer. But the pattern is clear: pure titanium cookware costs 3\u20135x more to manufacture than stainless steel. Titanium-coated pans are closer to premium stainless in cost, because the base metal is cheaper.<\/p>\n\n\n\n
<\/span>Quality Indicators \u2014 What to Look for on the Factory Spec Sheet<\/span><\/h2>\n\n\n\nThrough this research and my own testing, here are the specs that actually separate well-made titanium cookware from cheap imitations:<\/p>\n\n\n\n
For pure titanium pans:<\/strong><\/p>\n\n\n\n\nThickness \u22650.5 mm for fry pans (0.4 mm minimum for camping pots)<\/li>\n\n\n\n Grade 1 or Grade 2 titanium specified (not just \u201ctitanium\u201d)<\/li>\n\n\n\n Rolled rim, not shear-cut<\/li>\n\n\n\n Titanium handle (not stainless)<\/li>\n\n\n\n Welded handle joint, no crevices<\/li>\n\n\n\n ASTM B265 compliance (standard specification for titanium sheet)<\/li>\n<\/ul>\n\n\n\nFor titanium-coated pans:<\/strong><\/p>\n\n\n\n\nCoating technology disclosed (PVD, Thermolon, etc.)<\/li>\n\n\n\n Base metal specified (aluminum 3003 vs. 5-ply stainless)<\/li>\n\n\n\n Topcoat chemistry disclosed (PTFE-free? PFAS-free? Ceramic?)<\/li>\n\n\n\n Warranty length on coating (longer = manufacturer confidence)<\/li>\n\n\n\n Independent lab testing mentioned<\/li>\n<\/ul>\n\n\n\nI\u2019ve tested 8 titanium cookware items over the past 18 months \u2014 4 pure titanium and 4 titanium-coated \u2014 and the single strongest predictor of long-term satisfaction has been base material thickness<\/strong> for coated pans and handle weld quality<\/strong> for pure pans. Everything else is secondary.<\/p>\n\n\n\n<\/span>\u0427\u0410\u0421\u0422\u041e \u0417\u0410\u0414\u0410\u0412\u0410\u0415\u041c\u042b\u0415 \u0412\u041e\u041f\u0420\u041e\u0421\u042b<\/span><\/h2>\n\n\n\n<\/span>Is titanium cookware actually made of titanium?<\/strong><\/span><\/h3>\n\n\n\nOnly pure titanium cookware is solid titanium. Many products labeled \u201ctitanium cookware\u201d use a titanium-reinforced coating on an aluminum or stainless steel base. Always check the material specification.<\/p>\n\n\n\n
<\/span>Why is titanium cookware so expensive?<\/strong><\/span><\/h3>\n\n\n\nThree factors: the Kroll process requires enormous energy (~35\u201350 kWh per kg of titanium sponge), VAR furnaces are expensive to operate, and forming titanium requires hot pressing with specialized tooling. Raw titanium sheet costs 4\u20137x more than stainless steel.<\/p>\n\n\n\n
<\/span>Is titanium cookware non-stick?<\/strong><\/span><\/h3>\n\n\n\nPure titanium is not non-stick. Food sticks to it just like stainless steel or cast iron. \u201cTitanium non-stick\u201d cookware achieves its release properties from a PTFE or ceramic topcoat, not from the titanium itself.<\/p>\n\n\n\n
<\/span>Is the titanium cookware manufacturing process different from stainless steel?<\/strong><\/span><\/h3>\n\n\n\nYes. Titanium requires vacuum arc remelting (VAR), hot deep drawing at 200\u2013350\u00b0C, argon-shielded welding, and acid pickling. Stainless steel can be cold-drawn, air-welded, and mechanically polished. The process complexity for titanium is substantially higher.<\/p>\n\n\n\n
<\/span>Can titanium cookware go in the dishwasher?<\/strong><\/span><\/h3>\n\n\n\nPure titanium: yes, titanium is corrosion-resistant and won\u2019t rust. Titanium-coated: follow the manufacturer\u2019s instructions \u2014 many coated pans recommend hand washing to preserve the non-stick topcoat.<\/p>\n\n\n\n
<\/span>How long does titanium cookware last?<\/strong><\/span><\/h3>\n\n\n\nPure titanium cookware can last a lifetime (20\u201330+ years) if not physically damaged. Titanium-coated cookware lasts as long as the non-stick coating \u2014 typically 2\u20135 years with normal use, slightly longer than standard non-stick due to the titanium reinforcement.<\/p>\n\n\n\n
<\/span>Summary<\/span><\/h2>\n\n\n\nTitanium cookware manufacturing is expensive because titanium itself is expensive to refine, hard to form, and demanding to weld. From the Kroll process through VAR to hot deep drawing and argon welding, every step adds cost that stainless steel and aluminum don\u2019t require.<\/p>\n\n\n\n
The manufacturing process I\u2019ve described here applies fully only to pure titanium cookware<\/strong>. For most consumer \u201ctitanium\u201d pans, the reality is an aluminum or stainless base with a titanium-reinforced coating \u2014 still a legitimate product, but a fundamentally different manufacturing story.<\/p>\n\n\n\nAfter testing both types extensively, I\u2019ve settled on a mix: pure titanium for camping (where weight matters and durability is critical) and one titanium-coated non-stick pan for eggs and delicate cooking at home. Neither replaces my stainless steel saut\u00e9 pan or cast iron skillet, but each earns its place for specific jobs.<\/p>\n\n\n\n
The best advice I can give: don\u2019t pay a premium for \u201ctitanium cookware\u201d without checking what\u2019s under the coating. If the spec sheet doesn\u2019t say \u201cGrade 1\u201d or \u201cGrade 2\u201d titanium and doesn\u2019t list a thickness, you\u2019re probably buying an aluminum pan with a fancy non-stick label \u2014 and that\u2019s fine, as long as you know what you\u2019re paying for.<\/p>","protected":false},"excerpt":{"rendered":"
Titanium cookware goes through a radically different manufacturing path than stainless steel or aluminum pots. It starts with the Kroll process \u2014 converting titanium ore into sponge at 1,000\u00b0C \u2014 then moves through vacuum arc remelting, hot rolling, deep drawing, argon welding, and surface anodizing. Along the way I\u2019ll break down what \u201ctitanium cookware\u201d actually […]<\/p>\n","protected":false},"author":1,"featured_media":1026,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1021","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"_links":{"self":[{"href":"https:\/\/outdoortitanium.com\/ru\/wp-json\/wp\/v2\/posts\/1021","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/outdoortitanium.com\/ru\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/outdoortitanium.com\/ru\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/outdoortitanium.com\/ru\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/outdoortitanium.com\/ru\/wp-json\/wp\/v2\/comments?post=1021"}],"version-history":[{"count":5,"href":"https:\/\/outdoortitanium.com\/ru\/wp-json\/wp\/v2\/posts\/1021\/revisions"}],"predecessor-version":[{"id":1034,"href":"https:\/\/outdoortitanium.com\/ru\/wp-json\/wp\/v2\/posts\/1021\/revisions\/1034"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/outdoortitanium.com\/ru\/wp-json\/wp\/v2\/media\/1026"}],"wp:attachment":[{"href":"https:\/\/outdoortitanium.com\/ru\/wp-json\/wp\/v2\/media?parent=1021"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/outdoortitanium.com\/ru\/wp-json\/wp\/v2\/categories?post=1021"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/outdoortitanium.com\/ru\/wp-json\/wp\/v2\/tags?post=1021"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}