Customer Reviews

Scanpan Professional 12-1/2-Inch Fry Pan

5 star:		(48)
4 star:		(8)
3 star:		(1)
2 star:		(0)
1 star:		(6)

 

 

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.

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.

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!

I have had a set of Scan Pans for many years now, and bought this one because I needed a small egg frying pan that was as great of quality as my Scan Pans. I was delighted! For the first time in 20yrs, I can flip my egg without breaking the yoke! And it is just the perfect size to fry up bacon and eggs for 2!

Also, the handle on this type of pan is what you will want if you have any wrist problems like I do. Spend a little extra for this professional version because it does make a difference.

Just a note about this company, one of the other pans from my set purchased years ago when the product first came up had a few very small dings of some sort on the inside. None of the other pans had this and I was not sure how they got there. Well, after I bought this pan, I decided to contact Scan Pan and ask about my other one. They said to just send it back in to the warranty dept and they would be happy look at it. ( I did not even have a receipt because I had them so long )

Within a short amount of time, I had a new pan of that type (but updated since the other was older model) on my doorstep.

This is a company of their word! And these pans are worth every single penny of the purchase price!!!

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.

Scanpan, Where have you been all my egg eating life???? I was so over Calphalon, the non-stick peeling up. I would send them back and get a new one under warrantee, which was really nice, but I was tired of paying the shipping to be honest and it seemed like within a few months the stuff was peeling up again, despite extensive effort to clean it and use it in the gentlest of ways. I am a fan of eggs, I eat two every morning for breakfast. I tried so many things and didn't like that my food was getting these chemicals off the pan. I did a ton of research which led me to try Scanpan. THIS IS THE PAN!!!! LOVE IT!!!! Cooks eggs beautifully and has held up great. Love that it's so food safe with the nonstick surface. (get the pan nice and hot before putting the eggs on so they will flip better and not break up if you like them over easy). Enjoy, this is the ONLY nonstick pan you'll ever need again!

I've had many expensive nonstick frypans over the years, but this one is the best, and not as pricey! It really is NON stick and easy to clean! Remember to follow the instructions of preheating on medium heat and do not use nonstick cooking spray. You can use oil or butter, but it's really not necessary. My only minor complaint is that the sides of the pan are not very high, so sometimes when stirring, things can go over the sides. Otherwise, it's fantastic!

I bought this pan about a month ago looking for something other than the usual anodized pan and Teflon. My biggest problem was warping (I use a glass cook top and warping creates hot and cold spots) and Teflon wearing out over time. Scan pan took care of this and more. Heat is distributed evenly across the surface of the pan and its non-stick surface is so non-stick I now rarely use any oil at all (in fact, oil is a little difficult to use because it beads on the pan). The pan cleans up extremely well and quickly. I still use a silicon spatula and other utensils but I think that is more out of habit
For those of you new to this kind of pan a few hints: The pan conducts heat so well that the cooking surface becomes hotter than most pans. This is great for frying mushrooms and searing other kinds of food but tends to boil off any moisture rather quickly, so keep an eye out (e.g. spinach can wilt extremely quickly and dry out). The curve of the side of the pan takes a little getting used to if you like flipping what you are cooking. It is also a little tricky at first being able to slip a spatula under things like eggs--it just pushes the eggs around because the surface is so slick. A quick slip of the spatula under your product will do the job depending on the inertia of the egg (or whatever) to let you slip the spatula under it.

I've had my scanpan pan for several years now. It is my daily breakfast pan allowing me to cook perfect eggs any style; especially my favorite, once over easy with perfect yolks.

The pans heat evenly across the bottom. Maybe not as even as the best pans, but darn good for a lightweight breakfast pan.

The nonstick surface can be worn down, but only so far. You will not get tattered teflon pieces wearing up from the bottom. My pan after years of use is still non-stick, just not as slick.

Cons: OK, I didn't pay an arm and a leg for my pan, but the lip is straight all around. Nice and even, but everything dribbles down the side of the pan. When I transfer an omelet to someone's plate I must wipe the side of the pan before I put it back on the burner for the next omelet.

I've never had any other non-stick pan last for more than a few months even using nylon utensils. The scanpan has lasted for years and I do not distinguish which utensil I reach for. The pan is non stick which allows me to use nylon or silicone utensils without fighting stuck pieces. I just prefer the control I get with a metal utensils that do not get floppy when hot.

I was introduced to this product in a high-end grocery store, whilst in Seattle. Upon my return home, I continued my search for a replacement non-stick omelet/fry pan on the web. When I read the fantastic reviews and the technical advantages this product claims, I placed an order. It was less expensive than the price in Seattle and I didn't have to bring it back in my luggage. Even though I was very careful with my previous teflon coated pans, they deteriorated over a few years of use. The first time I used my Scan(dinavian)pan, I was amazed at how non-stick the ceramic surface really is. In comparison, the eggs flipped so easily, I believe none of my Teflon coated pans worked so well, even when brand new.
I recall a reviewer who complained about the rivet attachments for the handles being difficult to clean. If anything cooks onto the rivets, I simply use a soapy nylon brush designed for dishwashing, and every morsel comes off with ease. Even though this pan, unlike teflon, is dishwasher safe, I usually wash it by hand because I want it to be available when I need it. I have washed the pan in a dishwasher when it was time to run the washer. No problems after months of use. I find the ergonomically designed handle to be a pleasing design, as well. This pan gives a new definition of: "Danish-Modern Design".
Scanpan Professional 8-Inch Fry/Omelet Pan