In my opinion, Scanpans are the very best cookware on the market. The extra thick base on these pans makes for quick and even heating. The ceramic titanium nonstick surface allows for high-heat cooking. Completing kitchen tasks such as searing, browning and deglazing are a snap with a Scanpan – these processes ARE NOT normally associated with nonstick cookware!

These pans offer fool-proof food release and super easy breezy clean-up. Scanpan’s nonstick cooking surface is impossible to scrape away, even with metal utensils. (These are NOT your Mama’s nonstick pans!) Not to mention, the nonstick surface allows you to use less fat/oil/butter during preparation = cleaner, healthier food!

There are two different lines of Scanpans. The Classic and the Professional are both oven safe up to 500 degrees. One thing that differentiates the Scanpan Classic 14 piece set from the Scanpan Professional 14-piece set is the handle of the pan. If you notice, the professional set has a hollow metal handle which makes them slightly lighter in weight than the Classic. The Classic set has a patented spring-lock handle stays cool during normal stovetop use. FYI: I have a few pieces of each set and do not prefer one over the other. You just need to remember that the professional handles tend to get quite warm on the stove top if they’re too close to the flame.

If you were going to start by buying ONE piece from this collection, I would suggest you purchase the Scanpan 10.5 inch Classic Fry Pan. The square shape creates a more space-efficient cooking surface, with the same sloping sides that make a traditional round pan perfect for flipping and turning foods. If you start frying weekend eggs in this pan, you’ll wonder all week long why you don’t have the whole set!

P.S. Want to know more about them? I found an unbiased review by AnneK at Elizabeth Anne Designs Living. We’re both big fans, but she goes into the knitty gritty details (including explaining PFOA and PFOS – The biggest reason WHY Scanpans ARE NOT like your mother’s nonstick pans) here.

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