Buy Scanpan Classic 2-1/2-Quart Covered Saute PanScanpan Classic 2-1/2-Quart Covered Saute Pan Product Description:
- 2-1/2-quart covered saut� pan made in Denmark of pressure-cast aluminum
- Green Tek ceramic-titanium nonstick finish is safe for metal utensils
- High-density phenolic resin handle and lid knob; domed break-resistant glass lid
- Dishwasher-safe, washing by hand recommended; oven-safe to 500 degrees F
- Measures 9-1/4 inches in diameter; covered by full lifetime warranty
Product Description
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.
Customer Reviews
Most helpful customer reviews
10 of 13 people found the following review helpful.
FRIENDS DON'T LET FRIENDS BUY SCANPAN
By UpperDown
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.A few pieces in the collection still look like new, but only because they're used less frequently/rarely. The two pots I've used the most are not as discolored as the sauté pan, but are bubbled, spotted and scuffed/nicked. The sauté pan is now officially "toast," and I tossed it out today. I'd consider sending the pans back for warranty replacement if it was an isolated defect, but it isn't, clearly all the pots/pans are headed in the same direction ... south. The so-called titanium nonstick surface simply doesn't last. Caveat emptor.
2 of 2 people found the following review helpful.
Scanpan is perfect galley cookware
By K. Loss
I've used Scanpan at home for years and love it. The handles are cool, comfortable and sturdy. It retains heat well and has a super flat bottom that doesn't warp. It doesn't scratch with its very tough fired-on ceramic-titanium surface--no Teflon to scratch through or flake off. And unlike most non-stick pans you can use metal utensils (marks from metal utensils are not scratches of the surface, but rather more like marks upon the surface similar to what metal pots leave in a porcelain sink...easily removed with a bit of Barkeeper's friend). Its non-stick surface is great for cooking. Read the directions on how to get the most out of cooking on the Scanpan surface. I use either water, broth, or a tiny bit of oil, but never spray-ons. I even successfully cook eggs with no oil. Clean up is a dream. It never warps from going from heat to cold water. In fact, Scanpan instructs you to do it just that way, and it works beautifully. The cold water on the hot pan lifts all the food off the surface, so that a quick swipe with a brush or sponge and a tad of detergent leaves Scanpan clean. It has all the attributes perfect for efficient galley cooking....sturdy, cool comfortable handles, non-stick, easy to clean with little water, ability to go from hot stove to cold sink without worrying about warping. This particular pan is perfect for 1-2 people. With it's high sides, the saute pans are better for boat galleys than the quite low sided fry pans. Food and liquids have less chance of slopping over the edges when the boat lurches. Because of my satisfaction with Scanpan at home, my son, who loves to cook, has outfitted his boat with Scanpan and is very pleased with their performance too.
1 of 1 people found the following review helpful.Lightweight, indestructible pans that cook beautifully
By Mary A. Kulla
I bought the Scanpan skillet with a glass lid about 15 years ago. It is my favorite pan! It gets hot enough to really sear meat like cast iron, but it doesn't weigh a ton like cast iron. The handle is long enough to keep your hands safely away from the heat and it's shaped to fit my hand beautifully. You can clean these pans with copper scrubs or just about any sponge and not ruin the finish. If you put a little oil in when the pan is warm, food does not stick much, so cleaning isn't an issue. I can't imagine how some of the other reviewers managed to destroy these pans. The only caution in the instructions is to turn the heat down to "medium" once the pan has heated up. Is that so hard?I liked this pan so much that I bought both a larger and smaller Scanpan and they have also given me years of good use.
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