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The most versatile of all cookware, Scanpan CTX Fry Pans come in several sizes making it easy to cook the perfect scrambled eggs for one or chicken piccata for the entire family. Multi-layer fused construction results in rapid and even heat distribution throughout the body of the cookware. Recycled aluminum core with Ceramic Titanium PFOA-Free Non-stick interior surface and 18/10 Stainless Steel exterior. Pan is oven and broiler safe so going from the stove top to the oven has never been easier....
- 5-Layer clad recycled aluminum-stainless steel construction
- Patented ceramic titanium surface with PFOA-Free GreenTek non-stick allows the use of any utensil, including metal utensils
- Allows you to achieve gourmet cooking results by being able to brown, sear and deglaze all different types of food -things you can't do with traditional nonstick pans
- Quick even heat distribution and superb heat retention
- Suitable for all stove tops including induction
This All Pans give to us some advantages, like this :
1. Nothing better than Scanpan!
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...
2. Now it sticks.
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.
Need more appointment... ?
Almost Perfect
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...
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