Does anyone have any experience with Scanpan cookware? I have read that it can have problems with pitting.
I'm considering Scanpan because I like that it is 100% free from PFOA and PFOS. Can anyone suggest another brand that is similar without the pitting issues?
So far, so good, but I've only been using my 12" fry pan about a month now. I was drawn to it for the same reason you are. It came highly recommended from my local kitchen goods store.
I love it and would own their whole range if I could.
I bought a rectangular frying pan primarily because I make a tofu dish that I figured would work perfectly in it (slices from 2 blocks of tofu sit just right with enough room to maneuver around them). I've had it about 8 months now, use it for all kinds of stuff at least 4x a week, and it's pretty much like new.
I found a 3 qt Dutch oven at a TJ Maxx for $40 (retails around $150) and love it too. Was beyond thrilled when I got it.
My pride and joy is the 14 inch wok my husband got me for Valentine's Day. It is gorgeous, conducts heat brilliantly, and I love it.
I've only had my Scanpan for a few years, but I have had no issues. It releases extremely well when cooking egg-beaters, the stickyiest stuff around in my opinion. We liked it so well that we bought the square grill pan as well. Some here have had their Scanpans for years and love them. I've never read about pitting.
I also love my Scanpan. I have just one, the 11" fry pan. I've never had anything stick and it allows for browning and fond creation, which I've never before seen in a nonstick pan. Full disclosure: I don't cook meat, but the Scanpan does a beautiful job searing scallops and carmelizing other food. I have the CTX version.
With any PTFE-based nonstick, careful handling is essential to longevity. Used only at low to medium heat, with only silicone utensils, and hand-washed with no abrasives, and stored carefully, it should last indefinitely. I don't have that brand, but I'm planning to get a small one for omelets only.