Scanpan CTX Fry Pan

by Scanpan

Product Features

• 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

Product Details

• Product Dimensions: 18.2 x 8.5 x 4 inches ; 3.6 pounds
• Shipping Weight: 4 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B00323P8DQ
• Item model number: 65002400
• Average Customer Review: 4.5 out of 5 stars  See all reviews (22 customer reviews)
• Amazon Best Sellers Rank: #55,659 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Size: 9.5 IN

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. Pans are easy to care for, require 5-second cleaning by hand or just throw them in the dishwasher - these pans will last a lifetime.

Customer Reviews

Most Helpful Customer Reviews

11 of 12 people found the following review helpful:

5.0 out of 5 stars Nothing better than Scanpan!, January 17, 2011

By 

Smitch - See all my reviews

Amazon Verified Purchase

This review is from: Scanpan CTX 12-3/4-Inch Fry Pan (Kitchen)

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 line- thicker 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!

4 of 4 people found the following review helpful:

3.0 out of 5 stars Now it sticks., January 10, 2012

By 

David Burdon (Phoenix Az USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Scanpan CTX 10-1/4-Inch Fry Pan (Kitchen)

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.

4 of 4 people found the following review helpful:

4.0 out of 5 stars Almost Perfect, July 20, 2011

By 

Kenneth L Brakebill - See all my reviews

Amazon Verified Purchase

This review is from: Scanpan CTX 12-3/4-Inch Fry Pan (Kitchen)

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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