Scanpan brand any good?
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That said, i think they're overpriced for the performance. You're probably looking at them as a long lasting non-stick. I don't think you'll be pleased in the long run.
There's a similar brand, something HG that is often demoed at home shows and at Costco for less than Scanpan. I googled them up. Ameriware. You can order from their website, but it's MUCH cheaper to buy them at a demo. Ameriware Professional Cookware You ought to do some googling to find reviews to see how they stack up. I've not looked into them in depth.
But if you're willing to do some simple special care, a cast iron skillet is my recommendation. They're inexpensive and get better with age, not worse as all the other non-stick options do.
Lodge Logic 12 inch is my specific recommendation.
Fissler nonstickI have heard both good and bad things about scanpan, but I wanted to mention a nonstick pan that I've used with great success. I have a fissler alux frypan, and it works great! It's really durable and heavyweight, and has a special base that's designed to keep food from burning. It's not sealed with a Teflon coating but instead one that they call Protectal plus, and it's worn very little since I started using the pan. I only heard of Fissler after a friend of mine from Germany showed me his pan (which he had used for a decade, told me that Fissler is huge in Europe) and then started doing research of my own. I think they just started to sell in the US, and I only found my pan at a specialty retailer (it's sold on Amazon now, but not at the time). Take a look at their website, they have one for the US and you can find it on Google by searching for fissler usa. Hope this helps!
all are older at least 8+ years old. But I've returned pans and recieved replacements, gotta love the lifetime warrantee.
if you break a lid it's expensive to replace.....several years ago I paid $40 for a replacement lid.
Cast iron are right next to my Scan pans.....10% of the cost or less......
I would ask yourself if non-stick is important to you. And or high heat searing.
Because while it has some great advantages esp. when dealing with eggs and other dairy products, it also can degrade from high heat and using metal utensils. Or warp easier than alternatives. Thick aluminum and especially those that are 'cast' with thicker bottoms are less likely to warp from heat than cheap stamped pans. Some of the European brands are cast with up to a 10 mm bottom,(almost 1/2 inch) and will distribute heat very evenly- as aluminum does. Some have thin 'induction' stainless embedded in them. Woll, Berndes and Swiss Diamond come to mind. Calphalon 'One Infused Anodized' is that brand's latest.
The problem is in the non-stick coating- although manufacturers have improved the way they are applied and protected with various layers. Still it may be more toxic in it's manufacturing.And doesn't like high heat or put under the broiler.
Most of the alternatives in aluminum have compromises. There are ceramic coatings that can take the higher heat but may chip or lose it's slipperiness more than traditional non-stick finishes on aluminum. There are hard anodized aluminum inner surfaces- Calphalon Commercial seems relatively benign. Nothing spreads heat or holds it as thick aluminum, except thick copper.
If you don't need eveness, or can stir, then bare, but seasoned, cast iron skillets are great, and easy to clean. The older ones are smoother and a bit lighter than new ones. Great for searing and also making morning eggs. But they have hot spots and acid type sauces are better in the enameled versions. But that's what sauce pans were made for, not skillets and I would not recommend enameled cast iron skillets.
Thick clad alum/stainless might also be a good choice, although food can stick and it will need more cleaning. The Zwilling/demeyere isa good example http://www.zwillingonline.com/66008280.html Also similar pans can be had with various coatings-http://www.zwillingonline.com/40189302.html
I have the Tramontina triclad set, and a 12" and corn bread size cast iron. Both need a fair amount of oil for anything sticky, which I like the nonsticks for.
My wife won't seem to believe that metal tools and pans don't mix, for some reason. Her mother is even worse, likes to pretend she is helping to cook while scratching pans and putting knives in the dishwasher. They are getting more scratched each time this happens. Between the two of them they have scratched the hell out of my triclad 12", I bought a felt tip and polish for my dremil to try to polish it.
So I do have other options to use, I just want a good, tough, nonstick.