Scanpan Fry Pans
I'm curious about 'hounders' experiences with using Scanpan fry pans. They sound great. Wondering if they live up to the hype? Also curious if anyone can offer any practical insight into the differences between their "classic" fry pans versus their slightly more expensive "professional" fry pans.
We used Scan for years and, for a non stick pan, were quite pleased with their performance, price and durability. After a Viking non-stick ($375) we reconsidered our view of the Scans and switched to Swiss Diamond. The Viking (at least 10 years old) was, and still is, indestructible no matter how hard we hit it with heat. The Swiss Diamonds lasted a year, we went through 4 before we dumped them. Coating lifted anywhere from a few months to a year.
I think in terms of affordable non-stick the Scans are fine. However, my favorite non-stick is now a conventional De Buyer. Affordable, a bit too heavy but I don't think twice about doing eggs over easy or a delicate piece of fish on it.
<However, my favorite non-stick is now a conventional De Buyer. >
Do you mean the carbon steel DeBuyer, right? DeBuyer does have several lines of PTFE Teflon nonstick pans as well, like Choc and Choc Access...etc:
"PROFESSIONAL PANS MADE OF THICK ALUMINIUM
NON STICK : New high-quality 5-layer PTFE coating
guaranteed without PFOA
Improved resistance to abrasion
Grooved bottom for better heat spreading and cooking
Firmly riveted strip steel handle
All heat sources except induction"
I had several of them some years ago - they may have improved them since then, but I think the "technology" is still the same. I did not find them to be good non-stick pans - My seasoned carbon steel is more non- stick than my Scanpans were. I gave them to my niece when she moved into an apartment and haven't missed them at all. For my omelettes, I am currently using a T-Fal non stick that is great, but I am really curious to try an aluminum omelette pan at some point.
I had a Scanpan Classic, in about 10" I think. I made sure to use no higher that medium heat with it, and it performed well. I bought mine on sale, and so did not pay full price. I used for about 10 years. I mainly cooked eggs in it.
I think any well built non stick would do as well, although, the Scanpan might have an edge on durability of surface.
I have had to get rid of mine because I bought an induction cook top, hence I can no longer use it.
I have the largest ScanPan non-stick frying pan (almost 13" diameter) and love it. It's great for large-batch sauteeing, heats very evenly. My wife was also tickled by the fact that it arrived swaddled in a velvet bag with the ScanPan logo on it.
It's a CTX model, not sure whether that's the pro line or not.
have a couple of scan pans and they are very nice, well built pans. The difference between the classic and pro is the plastic vs metal handles respectively. I have both and frankly prefer the pro metal handles. Hard to say if they live up to the hype, but for me, buying not made in China has a lot of appeal. I'll pay the extra and so far they have held up well.
Thanks. Glad to hear they've held up for you. Seems smarter to make the investment in quality rather than continuing to spend half as much for okay nonstick pans that only last a few years before the coating gets damaged. If I take the plunge I'm going with the pro for the metal handle.
re: Carrollton Foodie
The differences between the "Pro" and "Classic" models are the handles and lids. (The CSX and CTX lines are "clad" pans rather than the annodized pressure cast aluminum of the "Pro" and "Classic" lines.)
The handles are riveted steel on the "Pro" models and and screw-fitted plastic/bakelite on the Classic. Both are oven safe to 500F. "Classic" lids are glass and "Pro" lids are cast metal. Only other difference that I can think of is that the largest "Pro" frying pan seems to be a skoonch smaller than the "Classic" -- 12.25" diameter vs. 12.5" diameter. AFAIK, neither the 12.5" Classic nor the 12.25" "Pro" come with a lid.
The frying pans -- or at least the largest ones -- have low sides, kind of like a crepe pan, though not quite that low. Great for pancakes and for reducing sauce, but not so great at containing spatters. For higher sides and a lid, you have to get Scanpan's saute pans, which seem to be not quite double the price of the fry pans.
The Scanpan coating does seem pretty durable for non-stick pans and the company gives a "lifetime" warrranty. Back in 1998, I bought one of the 12.5" "Titantium" models (what is now Scanpan's "Classic" line) with the lifetime warranty. I looked at the hgh price as a pan-replacement subscription to cover replacements when the coastings wore out. The surface started pitting and flaking in 2001. Scanpan sent me a replacement under warranty. Twelve years on and the replacement is still fine and still getting used regularly.
Supposedly dishwasher safe, but I've always hand washed it. Occasional oven use, as when browning the top of frittatas or baking Spanish style tortillas. The surface is no longer absolutely slick. So, an egg fried on it without any oil or butter will not simply slide when the pan is tilted but it still pretty much lifts out easily with a pancake turner.
So far, I'm real happy with my Silit Silargan skillet. For $60 on Ebay, I got a nearly new large model (~12"). So far, my cooking in it has been really good but, it is a new pan to me so final judgement is still outstanding.
I also have De Buyer Mineral pans that work very well. Between them I have most bases covered for acidic and non-acidic cooking.
Considering the price differences, I just don't see where a Scanpan fits into my kitchen. For cheap non-stick cermanic, I have some $10 aluminum pans from Italy that see use when I don't need the big guns or don't want them abused by guest cooks.
I have never used one. I have seen one, but do not own one. Their nonstick surface last longer due to a tougher ceramic titanium formulation in the nonstick surface. Is it worth the price? That is a tough one to day. I mean the Scanpan fry pan is between 2 to 4 times more expensive than others. Will it last 4 times as long? The classic and the professional line use the same nonstick technology. The main difference is that handle for the fry pans.