Scanpan combines the latest technology with elegant, functional design and old world craftsmanship to manufacture the ultimate non-stick cookware today. Made of pressure-cast aluminum with ceramic-titanium non-stick surface.
Cook everything from crepes to coq au vin with this seven- piece Scanpan Classic cookware set. Designed for the home chef, the set includes a 9-inch fry pan, 10-inch covered sauté pan, 2-quart covered saucepan, and 9-inch low Dutch oven. Made in Denmark of pressure-cast aluminum, the heavy-gauge pans distribute and retain heat evenly and feature a ceramic-titanium nonstick finish that is safe for use with metal utensils. The high-density phenolic resin handles are securely attached without rivets to facilitate stirring and cleaning, and are guaranteed not to come loose. Each piece of cookware is oven-safe to 500 degrees F, and while dishwasher-safe, washing by hand is recommended to best preserve the nonstick finish.
In response to environmental concerns regarding nonstick finishes, Scanpan in 2007 introduced its Green Tek nonstick technology. Working with its suppliers, Scanpan is the first cookware company to completely eliminate the use of the harmful chemical PFOA from the entire process used to make its nonstick compound. The new PFOA-free nonstick finish is now found on all Scanpan Classic and Professional cookware. Scanpan covers its cast-aluminum cookware with a full lifetime warranty. --Ann Bieri
What's in the Box 7-piece cookware set. The set consists of: 9-inch open fry pan; 10-inch covered sauté pan; 2-quart covered saucepan; 9-inch covered low Dutch oven. 7 pieces total.
From the Manufacturer
About Green Tek Nonstick Technology:
In the more recent past, the Environmental Protection Agency (EPA) has taken the leading manufacturer of nonstick compounds to task over excessive emissions of PFOA (Perfluorooctanoic Acid). PFOA has been used as a catalyst in the production of PTFE (Polytetrafluoroethylene), the basic building block for all nonstick cookware surfaces.
PFOA is a chemical that is hard to break down in the environment. It has a half life of 3.8 years, meaning that if there are 4 grams of PFOA in the body today, the body will have 2 grams in it in four years from now, 1 gram in eight years from now and so on. The human metabolism does not remove PFOA. While it is not a carcinogen or toxin and is generally assumed inert and not harmful to your health, it is environmentally unfriendly and just sticks around forever. That is why the EPA and the leading nonstick manufacturer have agreed that by 2010, the amount of PFOA used to produce PTFE compounds need to be cut by 95%, and by 2015 no PFOA could be used, at all.
Towards the end of this process, PFOA is completely extracted via ionization filters. Even if any traces of PFOA were still present by the time the nonstick compound reached the cookware factory, the pan surface curing temperatures would destroy such remnants. The same is true for the old nonstick compound used for Scanpan Classic and Scanpan Professional. Thats why Scanpan has always been able to present the finished product as not containing PFOA.
Scanpan cookware has always been PFOA free, but the negative publicity that PFOA and, by extension, PTFE had received over the last few years, had caused Scanpan to work closely with their suppliers to find a substitute for PFOA that is biodegradable. Scanpan received patents on PFOA-free technology in 2007 and has been producing Scanpan Classic and Scanpan Professional with this new process since spring 2007. With their new Green Tek technology, there is no PFOA used at any stage of the entire process, resulting in a "clean and green" nonstick PTFE compound, the production of which no longer uses chemicals that could have a negative impact on the environment.
The performance of the Scanpan Green Tek surface is not different in any way from the performance of Scanpan's previous surface. And Scanpan continues to incorporate their patented ceramic-titanium technology. Scanpan is safe to use with metal utensils and each piece comes with a lifetime warranty.
Taking Care of Scanpan Classic Cookware:
1. Before first use, remove all packing materials, labels and tags and wash pan in hot, soapy water. Rinse well and dry. Assemble the glass cover handle, if applicable, following the instructions on the poly bag that holds all handle parts. Tighten by hand, only, do not use tools. Make sure the small washer that goes on the underside of the glass cover is flush with the glass surface. If not, turn the washer around and re-assemble the handle.
2. Heat pan to working temperature. Medium heat is typically sufficient for frying and sauteing. Since each stove top has its own settings, find the best heat setting for your stove by starting at a lower setting, then gradually increase until water splashed on the pan surface evaporates immediately with a sizzle. High heat can be used for other applications, like boiling water, stir frying, oven roasting etc. Scanpan Classic Cookware is oven safe to 500 degrees F.
3. Scanpan Classic can be used without oil, butter, or other seasonings, making it especially suitable for low fat diets.
4. After use, remove food and clean Scanpan Classic with warm, soapy water. Scanpan Classic wipes clean with a sponge. Scanpan Classic is dishwasher safe, however, Scanpan recommends using extra care if you decide to clean the pans in the dishwasher to prevent damage to plates, glassware, etc.
5. When storing Scanpan Classic Cookware and "nesting" (placing smaller pots inside larger pots) is required due to space limitations, Scanpan recommends placing a paper or cloth towel between the pots and pans to prevent scuff marks. Glass covers should ideally be stored upright. If that is not practical, Scanpan recommends using towels or other suitable material to wrap the covers and to prevent them from chipping or breaking.
One of these 5-star reviews could easily have been mine about five years ago. I was over the top about them at first, but am feeling a bit different about SCANPAN these days, and I'm also in the process of replacing my entire collection for which I paid more than I care to admit.
Reading through the Amazon reviews (back then in March 2004) and reviews elsewhere, I was convinced I would be investing in the best cookware on the planet, and it would serve me the rest of my days with its lifetime warranty. At first it performed well, despite the limited size assortment of sauce pans in the titanium Classic line ... the largest being the 3-quart size, which is barely big enough to boil enough spuds for two servings of mashed potatoes. But the pans distributed the heat very well, and food didn't stick to the nonstick surface.
Though I knew I could, I never put them in the dishwasher and, as is my style, I took very good care of the cookware. Living alone, I would describe my use of the cookware as "light" ... I was the only one who ever cooked on them. Even with the surface rated tough enough for metal utensils, I never used anything but nylon or wooden spatulas, spoons, etc. I also never used PAM® on the surface ... I pampered this cookware.
The covered sauté pan that I used most often was the first to show signs of discoloration on the cooking surface, along with a mass of little bubbles. Some of the bubbles lost their tops, others didn't. This started within 12-15 months of being new. Slowly this worsened and the cooking surface took on an unsightly dull gold/orange hue. Though disappointing I could have lived with discoloration, but within two years food was starting to stick to the surface. REALLY STICK.Read more ›
I had pretty much the same experience as the other reviewers here with Scanpan purchased several years ago (I can't speak for the new non-stick finish since I haven't tried it). I loved the stuff at first, and then it just got stickier and stickier. I was following the cleaning instructions and treating it rather gently.
It seemed to me that the food wasn't really sticking to the pan itself, it was sticking to the layer of brownish yuck that was slowly growing over the pan. Instead of tossing the expensive pans out, I decided to give the pans the steel wool treatment and see what happened.
Wow, what a difference! Instead of babying these pans, now I clean them with steel wool or an old-fashioned copper scrubby. After the initial hard scrubbing to get the gook off, they've cleaned up quite easily. I also put mine in the dishwasher, but I use mild detergent (Ecover tabs with no chlorine bleach). I get the great heat transfer and performance you'd expect from heavy-weight pans. As for non-stick capabilities, they seem to be a bit better than stainless, maybe equivalent to seasoned cast iron. Pan-frying with vegetable oil seems to be their real weak point as that rebuilds the goop layer very quickly.
I'm going to continue to use the pans I have, but I probably won't buy Scanpan again. It's up to you whether you want to deviate from the manufacturer's care instructions, but it worked pretty well for me.
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We got a large sauce pan, 1 small and 1 medium size fry pans.
I was very excited the first time we got our Scanpans. I saw and read about the new technology surrounding this product that supposedly to be non-stick for many years. Now we only have the big sauce pan left. We have to throw away the 2 fry pans. Well, to give it some credit, they lasted a couple of years before it started to peel off (actually not peeling off like a teflon. It starts to have some tiny holes on the surface which grows in size as you use it. Then finally when we see the metal base, we got worried that pieces of those non-stick surface gets to our food that we decided it's time to get rid of it). The non-stick properties starts to wear off before it lasted a year.
Pros: -heavy and thick to distribute heat evenly -Handles and glass covers are oven resistant so you can actually use it to cook in the oven -Well made, great construction. Durable. -(If you order a cover) We love the glass cover. It is see through to see your food without lifting it. Heavy that it does not easily rocks on top of the pan. We actually use it with our other pans.
Cons: -Not as non-stick as teflon. And non-stick properties continue to deteriorates as you use it. Approximately a year. -For the price, it should last much longer. -Even if it is heavy and thick. It is not good for induction cooking.
Like many other reviewers for Scanpan pieces/sets, my experience with this cookware has been awful. I've tossed a complete set out after just four years of use. I'm aware there is a warranty, but why replace bad with bad? Besides, the process for warranty replacement has less appeal than a root canal. It's a joke.
YOU REALLY OWE IT TO YOURSELF to check around on the Internet for consumer feedback/reviews on this overpriced and overrated cookware. Again and again you'll read about how the nonstick surface eventually discolors, then forms little bubbles, the surface degrades, then finally loses all its nonstick qualities. Take the time to read customers' 1-star ratings here on Amazon for both sets and single pieces, and you'll read the same thing over and over again. SERIOUSLY, FOLKS, THINK TWICE.
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