Scanpan Classic Stir Fry Pan

I was really excited to get the scanpan wok.However, I have found some pros and cons.

What I really like: it is a really good non-stick pan, you can cook over medium heat, with no oil at all, and food cooks evenly and slides right out as if it is on a slick surface.I cooked this way for several times.

Con: Then one day I used high heat to stir fry with a 2 tbsp of oil, the pan never performed as well afterwards.After using it on high heat just ONE time, the pan has a tendency to stick slightly.Always have to use more oil later, in order to get non-stick.

Since I use it more for stir fry than stews, this pan is now relegated to the pantry.

I think for the exorbitant $$$ cost, other woks that are cheaper perform better.

If you cook only over medium heat, this is a FANTASTIC buy.

If you stirfry often and need very high heat, this is NOT a good choice.

We have an entire set of ScanPan and consider it the best cookware we have ever owned in terms of function. When the stir fry pan was introduced we had to have one. This is now the pan of choice for stir-fry and for cooking things like chowders, stews and chili. It conducts heat evenly with no hot spots, it cleans up easily with a paper towel. There is really no reason to put it through the dishwasher since it wipes clean with a sponge or paper towel. It is absolutely the best non-stick surface with which we have ever cooked.

We highly recommend the ScanPan brand of cookware and especially this multi-function pot.

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We own quite a few Scanpans and cannot say enough about them.Cooking is a pleasure with the no stick surface.They clean up like nothing you have used before and look as new as the day we bought them.We like them so much that now we buy scanpans for all our family members as birthday and Christmas gifts.

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We have most of the classic Scanpan line of cookware.I own both sizes of woks.This smaller classic 11" wok is a nice size for small meals.If I am preparing a small stir-fry meal for my wife and I, or just something for myself, this is my "go-to" pan.I have had several steel woks and even an electric wok in the past.The Scanpan is my favorite for a couple of reasons.First, Scanpan has a great surface, and it is nearly non-stick.It's not as slick as Teflon, but it holds up well in the kitchen.My 15-20 yr old Scanpans have some chips in the non-stick surface, but every traditional non-stick pan I have ever owned needed to be replaced after a few years despite delicate treatment.

I have an electric stove, and love to stir-fry on HIGH.I noted another reviewer said cooking on high seemed to change the surface of the pan.I haven't encountered that.I try to always have my food prepared before I start the heat.The pan won't burn if there is adequate food in it to absorb the heat.....and I stir like crazy at times!

These pans are great if you need to "deep fry" small batches of something.The small bottom and high sides allow me to use just a small amount of oil and not get splatter all over my stove.

And lastly, there is no problem with rusting like on the steel woks.When the food is done, we serve it from the wok, and whatever is left can stay in the pan.Our old woks would discolor or rust right away.As I have said, I own both sizes of Scanpan woks and have even given them as gifts to family members.They are the best woks I have ever used.

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Just LOVE these things.Work on the road, so I'd normally buy one for cooking in motels from Calgary to New Iberia.Then give it away at the job's end.Now that the handle's more stable and heat resistant it's just about perfect. The plasma-embedded titanium ceramic means you'll still need some oil.But has none of the shortcomings of PTFE. You can find the same with slate-coated pure aluminum skillets for less at TJ or Marshall's, but here it's Scanpan's design features that seem superior.Don't even think about the price.I've had one for 18 years and you can see a few scratches in but not through the coating.

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