Anyone have Scanpan titanium? I've been looking for a 4qt pot, not easy to find and saw this one at

I think scanpans are solid, heavy and just so-so as "non-stick" pans. I think they're...

...probably a little worse than a good, seasoned cast iron pan, but way more expensive.

I only have one... a 12" saute pan with a glass lid. It browns food well. I bought it about a dozen years ago and haven't bought another. I think their claims of "non-stick" are ridiculous.

Michael

 
I have a 12 in. saute pan and I love it. I've never had anything

stick to it, and I just put it in the dishwasher to clean it.

 
Yes, that's the line. Thanks everyone, I decided against it. Reviews said skillets worked well, but

a few seemed to have problems with the pots.

 
I haven't looked at their advertising but when I bought mine they went on and on...

...about how great a non-stick surface the ceramic titanium was. They made it sound like the second coming of Christ!

Then, when you get the pan, you find out you have to add fat. Well, in my opinion, even a good stainless steel pan is "non-stick" if you add enough oil!

"Food just slides out". No way. Not without oil of some sort, and in my pan, plenty of it.

I just thought they went way too far with their description of non-stick. Now, that was almost 15 years ago, so maybe they are more realisitic in their descriptions now. Back then, I felt deceived.

Michael

 
Aha, about that same time, dh ordered a10-inch skillet and there was a bonus of a low, wide

4 qt pot. I didn't like the skillet as it was too shallow, but I loved that pot and used it to make my pasta sauces as I could saute, etc in it and then dump in the pasta when ready and it was large enough to mix it up. Well, it lost the non-stick feature and got a brownish color inside that looked odd and I tossed it. Perhaps we didn't clean it well enough or it can't take high heat as I used it for stir-frying, too. I think the ceramic titanium is a newer product than 10 or more years ago.

I'm with you, I have no problems with sticking in the allclad stainless skillets, and I also have several cast iron skillets. I'm not a big fan of non-stick. I had a Calaphlon 12 in that I used for stir-fries ala Cook's Illustrated and it quickly lost it's non-stick. So many recipes call for high heat as needed for stirfry, but in the fine print, most cookware says only use medium and low heat. I've even seen that for Allclad.

 
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