Scanpan CTX 12-3/4-Inch Covered Chef's Pan

I stumbled over Scanpan CTX cookware as I was searching for a replacement for my venerable cast iron skillets (seem to be getting heavier!). My test piece was a skillet, and it worked so well I bought several more pieces, including the Chef's pan. This piece sits permanently on my induction stove top, and is used for just about every meal. It heats quickly and evenly, it sears my chops and it simmers my sauces. In three months use I have not found anything to stick; I often clean it by pouring in some cold water with a drop of soap, turn on the induction to for a few seconds to warm it and run a dishcloth around, rinse and dry. My All Clad pans never get used any more. Quite pricey, though, I'm hoping that in a few years time I will look back on them as an investment.

OK, after three months, Ihave to say that the frypans now stick! Even with a starter of butter my two omelettes stuck to the pan.

It heats a little slowly but once it gets up to temp it COOKS.You must watch the temp so you do not burn anything once it does heat up.IT's not good at browning anything but it's GREAT at your normal cooking.Nothing will stick -EVER!

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This pan was expensive, but well worth it.I am glad I bought this item.Nothing sticks to it! Hurray for that!

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This is a wonderful pan.It's nonstick, but still cooks like a high quality stainless steel pan.I absolutely love it and am saving to purchase the entire set!

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We splurged on one of the basic sets from this Scanpan line a couple years ago, and have no complaints about them. They are really good pots and pans which provide excellent heat transfer from flame to food, allow the proper amount of steam off when cooking anything--thanks to the two little holes in the side of all the lids--and clean up is a breeze.

This larger pan is my favorite, though, after eyeing it at Sur le Table one day and then finding it on Amazon. I love the size and use it more often than any of my other pans. Before this, I used a large iron skillet when I needed something larger, and I still like my big iron pan for certain things, like frying bacon, but nothing else beats this large pan with its see-through lid. I imagine they will all last for decades and are well worth the price tag.In fact, with all my great Scanpans, I have continued to be more and more creative in the kitchen, meaning we eat out very rarely these days, so it has already more than paid for itself.

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