Scanpan Professional Fry Pan

I've been looking for a really good set of pans literally for years. I tried a number of brands and styles and ultimately was dissatisfied in some way even the expensive ones had something I didn't like. Then when I was checking out a recipe on a cooks site, I saw that the site was sponsored by Scanpan. So as an experiment (and because my old omelet pan was shot), I decided to buy the 9 1/2" Scanpan fry pan. What a great pan! The heft is perfect, the handle well set and easy to hold, the non-stick is truly non-stick (even water just beads up on it), and it looks good on top of it all. I've already ordered the 12 1/4" fry pan and have made a list. I'll be replacing all my pots and pans with Scanpan professional over the coming months. Below are what I see as the pros and cons:

Pros:

Great non-stick when I make omelets, I don't need any butter at all. Burgers, chicken, steak, etc. don't stick at all.

Cleanup the surface is so non-stick that a simple wipe with a paper towel gets it visibly clean; followed by a little soapy water, and you're done.

Easy to hold it's well balanced, nice heft, and the handle is well shaped, it's very comfortable to work with.

Even heating the pan heats up *very* evenly.

A pan I can put in the oven unlike many non-sticks and many cheaper pans that have plastic handles, you can put all the Scanpan Professional pans in the oven when needed without worry. The pan even came with a little pot holder that slips over the handle for when you use it this way.

The handle doesn't heat up on the stove even though it's metal and riveted to the pan with large metal rivets, the handle stays cool and comfortable to use.

Looks great the stainless handle and the all-black pan just plain looks good.

Cons:

Dishwasher while Scanpan calls these pans "dishwasher safe" it's also "not recommended" that you put them in the washer. I tried it once and got a little of the outside black coating to come off not so it was noticeable, but I got a little bit of black dust on the towel. According to Scanpan, repeated washings will cause spotting and splotching. The good news is that it cleans so easily that it's not a deal killer.

Purchasing simply getting a hold of some of the pieces can be a challenge. I had to wait nearly 4 weeks for the 12 1/4" fry pan to come in as nobody in the country seemed to have it. Additionally, you're local stores probably aren't going to carry Scanpan, so if you're impatient, you're just going to have to learn to live with waiting for your cookware.

Price this is not inexpensive cookware. It's not outrageous lesser brands cost nearly as much but to outfit a kitchen is going to cost you somewhat over $1k by the time you're done (for what I want, I'm just over $1,500, for example). Do what I do and buy a piece a month or so and it's not that painful though.

Lids this is a personal choice, so it may not be a con for you, but I like glass lids not the type Scanpan puts on the classic line, but the type they put on the CTX line. Well, the professional line only has stainless lids. I'd buy CTX lids instead, but the CTX line is *very* limited and they just don't have all the lids I'd need. But, if you like stainless lids, or just don't care, this wouldn't be a con for you.

Rivets this is both a good news/bad news item on one hand, the rivets assure that the handle won't come loose; they hold the pan well and make sure you get a long life out of the pan. The bad is that food can collect on them that needs some vigorous scrubbing to come off. So far, I've not needed to use a toothpick to get the food off the perimeter of the rivets, but it wouldn't surprise me if at some point I make something that does require it.

So, all in all, this pan is the best fry pan I've ever had and all the other brands I've got are going to be getting donated away over the next few months as I completely replace them with Scanpan products.

After reading all of the good reviews I decided to get this pan.If I really liked it I was also going to purchase the chef's set of other pans.When it arrived I was so excited.I had been using a cheap omelet pan that all of the teflon had worn off and I was ready to invest in some good pans.Two things I found out.If you put veggies in your omelet and they touch the pan it will stick, but it cleaned up easily.I had to put a teaspoon of butter in.Second the rivets stick out and food collects around them so I have to take a toothpick to them occasionally.One of the rivets started moving, which I don't believe it is supposed to do.I called Scanpan 3 times so far and keep getting an answering machine.I leave a message but no one calls me back.I will try again today.I am deliberating if I should get the classic in the other pans but I hate the glass lids and this problem with Customer service is leaving me leery of making another purchase with this company.

Update.On the last call I was able to get a hold of customer service.The return was easy and the pan was replaced quickly.We ended up purchasing the 10 piece professional set and have been thrilled with how easy these pans are to cook with. We have not had any additional problems and I have recommended these pans to several of my friends and family.The only thing I would not recommend is buying the pasta insert.Anytime I use it water boils up all over my stove.I have tried to put less water in until there is not enough water to cook the pasta.I am now using it as a strainer in my sink.

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With a lot of non-stick pans on the market right now, I wasn't sure how ScanPan would be much different than the rest. After using this almost daily for the last few months, I can say that this pan has far exceeded any expectations I've ever had for a piece of cookware.

The surface is so tough, you can use it worry free with metal utensils, and they even suggest giving your pan a cold water blast right after use to steam clean. No other non-stick pan would ever tell you to do this. Most of the time, a simple wipe with a paper towel is all the cleaning you need.

I'm able to use so much less oil in my cooking, and yet still produce flawless golden brown color on meat and fish. Eggs are a piece of cake, too!

These pans look quite impressive as well, and would be at home in any well appointed kitchen. All of this being said, they throw in a lifetime warranty on top of it. I'm sold!

Read Best Reviews of Scanpan Professional Fry Pan Here

I gave this pan a 5 star rating when I first started using it.I was looking for something instead of Teflon pans that I had to keep replacing as they degraded with use.Initially the pan performed beautifully.I noted, for example, how I had to chase eggs around the pan because my spatula pushed them rather than slipping under them.It was not much later, however, that I noticed that it did not cook omelets well.They tended to stick and I still needed my Teflon pan for those.Overtime the situation has gotten much worse.Now I need to use it as I would any ordinary pan with olive oil to keep things from sticking.It's still an ok regular pan, which is why I still give it two stars--an ok pan but no longer does what it is supposed to do.

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My girlfriend has cystic fifrosis and is understandably cautious about her health.She wanted a nonstick pan that didn't use teflon and release the toxin PFOA.I did a pretty extensive search on line for green products and consumer reviews.This pan does not use teflon and tied with two other makes in Consumer Report for the highest non-stick rating.I bought the smallest, least expensive one for a trial run.This pan has been great!We have cooked eggs, onions, even cornbread in this pan and nothing has sticked.We have also used conventional metal utensils with out a mark.This pan has deivered on all it's claims.We couldn't be happier and plan to buy more to add to the set.The only downside is that these are expensive but is worth it since you don't have to treat it delicately.

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