Scanpan CTX 11" Fry Pan

This is our Third Scanpan, and we love them.Quite simply the best non-stick cookware we have found.

Let me give a quick background After we collected All-Clad for several years, it was evident that the non-stick All-Clad was not up to the task.It began to get old and clean-up became tiresome and difficult as the All-Clad non-stick coating wore down and honestly stopped working.We also own some of the All-Clad stainless that is "supposed" to be non-stick based on heating it first, but I find that to be untrue.For pots and other cookware we still like it.

Scanpan has become our favorite cookware over the last 3 years, and the first one purchased is as clean and effective as this brand-new one.No visible wear or tear at all, and a breeze to clean up.We started with the small 8 inch, then the 10 inch, and now the 12 inch to round out our collection and replace our last All-Clad non-stick.It is all very durable and fast to heat up, giving perfect even heating across the pan.All of our pans are the CTX line, which we found to be a bit more heavy duty and well built than the cheaper linethicker with a better handle.I can't speak to how the cheaper line may work.My only small complaint is only during clean-up the small steel buttons where the handle is attached is a bit harder to clean, and by saying this you know we are spoiled because the rest of the pan is clean with a wipe of a paper towel or cloth, then you have to scrub the buttons for a few seconds to remove food from them.No biggie.If only they were made from the same material!

I can't say enough about these they are all we use now.Highly recommended and well worth the extra money!

I combined raw onions and a sweet Italian sausage in this skillet on low heat. After the onions were cooked I removed them and turned up the heat to medium high to brown the sausage. When that was done I tried to clean it. The onion remnants refused to be cleaned off. Something about them had bonded tightly to the surface. I contacted Scanpan and they advised adding a teaspoon of baking soda to two cups of water, bring to boil, let stand for 30 mins and then scrub. I had to repeat this EIGHT times before the surface was clean. Now the surface is nothing like as slippery as it was originally, and even fish sticks to it. It remains easy to clean, but it's still a disappointment.

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I have been using the 8" and 10.25" pans for almost a year with an induction cooktop.I am considering the 12-3/4" one, too.They do occasionally go on sale here at Amazon for less than the usual prices.I wish they made a shallow 2-1/2 quart, 8" diameter saute pan with lid.

Other reviewers have mentioned what makes them so great, and I agree.I think there is something about the ceramic/titanium material embedded just below the surface that makes it cook so much like stainless steel, but without sticking, of course.I rarely use SS skillets for browning anymore, unless I want to make a sauce from the "fond" that builds up in the pan.

The one thing that would make them PERFECT would be a flared pouring rim.This may be difficult to implement due to the materials used.I don't know, but it would be great to have.I find that when I pour from these pans, I have to be ready with a slightly wet and soapy dishcloth to quickly wipe the side/bottom, as liquid WILL run down the sides and then the bottom.If I don't wipe immediately, and the pan is really hot, the liquid will begin to harden/set.

This effect would be even more so with a gas or hot radiating electric cooktop if the pan is returned to the burner without wiping, and cooking continues.Then you will then have to later exert some unnecessary "elbow grease" to clean.

Bar Keeper's Friend works great, btw.

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When one reads that this cookware is PFOA-free and how the nonstick coating is applied, words like eco-friendly, titanium, ceramic, high temp make one think SAFE! and one would immediately assume that it has no Teflon. I did. Wrong! The cookware does not have PFOA but it has PTFE (=Teflon). Go to the Scanpan website. You'll see that their non-stick coating is called Greblon. Greblon is a brand name and is the same as Teflon, Silverstone, Fluron, Supra, Excalibur, Xylon, Duracote, Resistal, and so on. They are all PTFE (=Teflon). I am kicking myself hard for trusting the sales people (Sur la Table store in town) when they told me: "Yes, you can heat up tortillas safely on this skillet. It has no Teflon". Fortunately my parrot is alive and well.

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I own a set of high-quality stainless steel cookware and I'm very happy with it, but there are times when a non-stick pan is what's needed for the task at hand, and the Scanpan CTX fills the bill perfectly:"Recycled aluminum core with Ceramic Titanium PFOA-Free Non-stick interior surface and 18/10 Stainless Steel exterior."

A lot of "safe" non-stick pans have hit the market recently, and most of them have been accompanied by a plethora of complaints, including losing their non-stick properties after only a few months, and some after just a few uses.This is not the case with the Scanpan.I own both the 10 1/4 inch pan and the 8 inch pan.The 8 inch pan is my go-to pan for omelets and/or scrambled eggs.Nothing sticks to these pans, the food slides out without a hitch each and every time, and the pans look just as good as the day I bought them, no signs of wear and tear.

If you're looking for a durable, high-quality, non-stick pan you won't be disappointed with the Scanpan CTX.

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