Scanpan Cookware reviews and comparisons
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Scanpan, also known in full as Scandinavian Pan, is a Danish cookware company that has been around since 1956. While it’s famous around the globe for the quality cookware it produces, its main star is its special nonstick coatings. In 2017, the company released their first nonstick coating, known as Stratanium, which they further improved, releasing a new version of it known as Stratanium+.
The company uses both coatings on their cookware pieces which are also mainly made of either cast aluminum (from recycled aluminum) or multi-ply stainless steel clad with a solid aluminum core. All the production is primarily done in Ryomgård, Denmark but some of the stainless-steel cookware pieces are made in China.
One thing all the pieces have in common is high heat tolerance. They are oven safe up to 500°F. They are also metal utensils and dishwasher safe. The sides of all the pans are sloped too for easy flipping of food and the rims are straight to help keep ingredients contained.
In this Scanpan review, I’ll look at the different collections that the company offers and share some of the things I liked and disliked about them as well as what makes each unique. The number of collections isn’t that large but they do have slight differences that I noted when I put them to test. First, though, let’s take a closer look at the company’s two nonstick coatings.
Recommended ScanPan Cookware sets
Best Overall: Scanpan CS+ 10-piece Cookware Set
Although it comes at a higher price than all the other Scanpan sets, this CS+ 10-piece set offers the best of everything from Scanpan. All the pieces have a robust 5-ply stainless steel construction which not only makes them very durable but provides consistent heating all around the body. The pieces are also compatible with induction stovetops and feature Stratanium+ nonstick coating which seems much more effective and long-lasting than that of the other sets. Except for the frypans, the rest of the pieces come with vented tempered glass lids that have steel knob-style handles that remain cool to touch and are easy to hold.
The main handles are long and have a gentle curve that provides a good grip. They don’t heat up. However, the saucepans and sauté pans have no helper handles which makes them challenging to handle when filled. The frypans are also heavy, so they are not quite comfortable to use, especially if you need to flip food or lift the pan often during cooking. Cleaning up is easy as nothing sticks on the cooking surface and the brushed stainless-steel exterior doesn’t stain badly like the other sets with a polished steel exterior.
Best Value: Scanpan Pro IQ 9-piece Cookware Set
The Pro IQ 9-piece set offers the best value as it’s induction compatible and just as durable as the stainless-steel sets but comes at a lower price. The pieces are made of cast aluminum yet they are robust with thick, flat bottoms thanks to the magnetic stainless steel plate cast into them which also makes them compatible with induction cooktops. The interior is the standard Stratanium coating that’s pretty thick too and seems to hold up well. Food hardly sticks on the cooking surface of the pans and pot, even without fat or oil, plus the thick magnetic base distributes heat very uniformly and holds the heat longer, so the food gets cooked evenly.
Despite the low price, you get the same lids as those of the CS+ set above. However, the handles of the pieces are round and smooth hence don’t offer a good grip and can easily slip when the hands are wet. They do stay cool to touch though when cooking over a stovetop. The pieces are a little heavy too for those with weak hands or wrists. However, both the exterior and cooking surface clean up easily, plus the exterior doesn’t stain or discolor. This set also includes a pasta insert for the Dutch oven which is a useful accessory that’s not offered in the other Scanpan sets, except the TechnIQ set.
Stratanium vs. Stratanium+, which is best?
Stratanium is a ceramic-titanium coating that’s made up of 5 layers consisting of small and large hard particles which interlock with thermally sprayed wave-shaped layers. This special layering combination results in a thick, finely textured nonstick surface that’s tough and more resilient than most other nonstick coatings on the market. It also offers a better nonstick effect and cooking performance.
The Stratanium+, on the other hand, is the same coating but a much more improved one. It’s a slightly more textured nonstick surface that offers the same easy food release as the regular Stratanium but with the advantage of being more durable against heavy use.
Both coatings are patented and are completely free of PFOS and PFOA. However, they do contain PTFE which is the base compound for most nonstick coatings (including Teflon). This PTFE though is FDA approved and safe to use for all food preparation as long as it’s not overheated (used with extreme heat).
Much of Scanpan’s cookware is made from squeeze cast aluminum at their factory in Ryomgaard, Denmark. The cast aluminum is made using a process known as pressure/squeeze casting which is basically a process where aluminum is melted into a liquid which is poured into molds and then pressure/squeeze-cast. The new cast aluminum pan is then reinforced with hot titanium before Scanpan’s patented nonstick coating is permanently bonded to it.
The final result is a form of aluminum cookware that’s stronger and much more durable than those made with just spun or stamped aluminum where the metal (aluminum) is essentially bent into shape, resulting in a cookware that can easily warp under pressure or sudden temperature change. The pressure-cast aluminum is tougher and virtually impossible to warp, plus it can handle acidic and alkaline foods.
It equally has better heating properties (heat retention and distribution) due to more aluminum. Moreover, Scanpan uses entirely 100% recycled aluminum (mostly beer and soda cans) to produce it hence reducing the demand for mining and saving substantial amounts of waste and energy. Scanpan has as well cast a steel plate in the base of the pans and pots of some of the lines (Classic induction and Pro IQ) in this category for induction compatibility.
- Scanpan is the first producer of nonstick cookware certified PFOA free, so it?s safe for your family and the environment
- Skillet is compatible with all cooking surfaces (excluding induction) and allows for browning, searing and deglazing—things you can?t do with traditional nonstick
- It requires little to no fat for cooking, so you can enjoy a healthy meal with minimal cleanup
This is, by far, the most popular Scanpan’s line of cookware and their most affordable too. The price per pan is around 15 – 25% less than the other lines, apart from the ES5 line which is priced at an almost similar range. It’s basically Scanpan’s original cookware line and it consists of two versions, Classic and Classic Induction. Both versions are identical in terms of design and build quality. They both feature a black exterior, interior, and handles, which gives them a rather plain look that I found a little bit dull, especially for putting on display in my kitchen.
As for the build quality, they are both quite solid but the Classic Induction pieces are thicker around the bottom due to the additional stainless-steel plate. They sit flat on the cooktop. The handles do feel fairly sturdy too but they’re made of Bakelite which is plastic and are welded onto the pans, so they’re not really strongly attached compared to riveted ones. The lids are thick and solid no doubt, but they also feature the same Bakelite handles (knob-style handles).
Heat distribution on both versions is quite good. I didn’t have any issues with hot spots. The foods always came out cooked all through. The Classic Induction pans do heat a bit slow though, but the heat is consistent throughout even on induction cooktops. Both versions utilize Scanpan’s standard Stratanium coating which did live up to my expectation as food rarely stuck on the cooking surface each time I cooked – even scrambled eggs came out easily with no oil.
Handling the pans was easy. The Bakelite provides a good grip and feels comfortable in the hands. Weight is nicely balanced too, making it easy to control and maneuvermaneuver the pans. The Classic Induction pan does feel a bit healthy though due to the added plate on its base. Cleanup was definitely a breeze. There are no rivets or screws used, so the cooking surface is completely unobstructed which makes cleaning it smooth, unlike riveted handles where food usually gets lodged around the rivets which can be a headache to remove.
Being the original Scanpan’s cookware line, the Classic series offers the most extensive range of cookware types which include frypans (8”, 9.5”, 10.25”, 12.5”, and 14.25”), saucepans (2 QT, 3 QT), sauté pan (3.25 QT, 4.25 QT), deep sauté pan (4 QT), wok (11”, 12.5”), chef pan (4.25 QT), stir fry pan (9.5”), original skillet (10.25”), grill pan (10.5”), low sauce pot (4.5 QT), Dutch oven (7 QT), square fry pan (10.25”), roasting pan (3.25 QT, 5.25 QT, 7.5 QT), stovetop grill pan (9.5”), griddle (11”), omelet/crepe pan (9.75”), Aebleskiver/puff dumping pan (14”), double burner griddle (11.75”), and double burner grill (11.75”). Separate glass lids (different sizes and shapes), steamer inserts, and roasting racks are also included in this Classic line.
The saucepans, chef pan, sauté pan, deep sauté pan, low saucepan, and Dutch oven are the only pieces offered with glass lids. The sets within the line include frypan sets (2-piece), skillet sets (3-piece), grill griddle sets (2-piece), and cookware sets (5-piece, 8-piece, 11-piece).
What impressed me
- Strong, durable construction – I got the Classic 2-piece frypan set (8” and 10.25”) and when I first held them, I could tell they were certainly well-built. They had a sturdy and durable feel with a thick base that seemed not likely to warp. The handles were sturdy too.
Even heat distribution – the two pans had no problem when it came to heat distribution. They got hot quickly and the heat was consistent throughout the surface from the base to the sides. Most of the foods I prepared cooked all through, even the fish filets I tried cooked and browned uniformly.
- Effective nonstick surface – the Stratanium coating was nonstick just as claimed. I made eggs, pancakes, and even steak on both pans and none of them stuck on the surface. They slid around quite easily, although for the steak I had to use a little oil.
- Lightweight and easy to handle – the handles were long and had a nicely contoured shape which made them comfortable to hold. The Bakelite material did provide a good grip too. None of the handles seem like they could slide off the hand when it’s wet. I also liked that they stayed cool all the time I cooked on my gas stove. They never got hot to touch.
- Cleans up pretty well – clean up was really a breeze as hardly anything stuck on the cooking surface every time I cooked. Moreover, the rivetless design of the handles made cleaning even easier as the interior was completely unobstructed, so I was able to clean the whole cooking surface perfectly. I didn’t have to worry about any gunk build-up either as there were no rivets or screws where food particles could hide.
What I didn’t like
- The Bakelite handles are not that durable – the Bakelite material used on the handles is a plastic material hence it may not last as long as stainless steel, especially if you use the pans in the oven very frequently. Moreover, the handles are welded onto the pan. They have a weaker link to the pan compared to the riveted ones so they can break off easily or even come off without warning.
- Lacks helper handles – although I only got the 2-piece frypan set, the Classic saucepans, bigger frypans, and some sauté pans don’t have helper handles. They may be challenging to carry when hot and full of food.
- Lids have no vents for steam – I did order the 10.25” Classic glass lid for my 10.25” frypan and I found it quite robust. The glass was thick and gave you a good view of your food. However, the lid didn’t have vents which is the case with all the other lids in this line. I noticed that condensation tends to build up when simmering food for a while which fogs the glass hence blurring your view. The lid was also rattling and it was always like it wanted to come off whenever I used it.
The Professional line costs about 10 to 20% higher than the Classic line but it’s not much different. It has the same Stratanium coating and it’s not compatible with induction cooktops. Its overall look is slightly better than that of the Classic though due to the addition of a stainless steel handle which contrasts quite well with the black body of the pans and pots. The stainless steel lid does add even more character to the pieces making them look a little more appealing.
The build quality is just as good as that of the Classic line, although I found the stainless steel handle to be much more robust. It’s very substantial and seemed less likely to break, plus it’s held in place by large and strong rivets so that it doesn’t come loose over time which is what I expected given its heftiness. The solid stainless steel lid is also sturdier and can withstand any abuse. In fact, this is one of the only two Scanpan lines with all stainless-steel lids. The lids have loop-style handles that are equally made of stainless steel.
I got the 9.5” Professional frypan for this test, together with the 9.5” stainless steel lid which was being sold separately. This was my second Scanpan purchase and like the Classic pans, I wasn’t disappointed when it came to performance. It cooked fine with all the foods turning out great. The pan is definitely ideal for low or no oil/fat cooking because the nonstick surface releases foods easily. All the foods I tried from scrambled eggs to pancakes didn’t stick to it.
The challenging part was handling the pan. Its stainless steel handle doesn’t offer a firm grip. It’s rounded and smooth such that it easily slips in the hand. It was hard to maintain a stable grip most of the time when I needed to lift the pan or when I needed to flip some eggs or pancakes. Besides that, clean-up was a bit challenging because food kept on getting stuck around the cracks of the rivets, especially when I made sauces or food that needed stirring.
The line does offer a good variety of cookware, though, which includes frypans (8”, 9.5”, 10.25”, 11”, 12.5”), saucepans (1.25 QT, 2 QT, 3.25 QT), sauté pan (2.75 QT, 4.25 QT), low sauce pot (4.5 QT), Dutch (7 QT), chef pan (4.25 QT), grill pan (10.5”), and griddle (11”). The chef pan, Dutch oven, low saucepot, all saucepans, and all sauté pans come with lids. The lines also include lids of different sides that are sold separately. Sets include a frypan set (2-piece) and a cookware set (10-piece).
What impressed me
- Robust handles and lids – the body of my Professional series pan was as sturdy and durable as that of the Classic pans but its stainless-steel handles made it feel much more robust. They were very substantial and didn’t look like they would break or get damaged over time. The lid which was solid stainless steel also felt sturdier and definitely more durable than the glass lid of the Classic series and it equally didn’t rattle much as it was a bit heavy.
- The pan cooked fine – I made Dosa (a very thin Indian pancake) on this pan and it came out great. Heat distribution is very uniform. I used it for browning some meat and even some fish filets and they all came out cooked well with flawless golden-brown color. It cooked almost everything perfectly and I was able to use much less oil in all my cooking yet still got a good sear.
- The nonstick surface works really well – the Dosa didn’t stick to the pan at all even when I cooked it without oil. The pan is certainly excellent for low-fat or no-fat cooking.
- Handles don’t get hot – the handle did get a bit warm but it was never too hot to hold it with bare hands. It’s long, which together with the v cutout flame guard helped minimize heat transfer hence allowing it to remain just warm while cooking.
What I didn’t like
- Lids are not transparent – the solid steel lid was a bit of a disappointment as I couldn’t see what was happening with my food like the glass lids of the Classic series. It didn’t have any vents either and it got pretty hot which also made its handle heat up.
- Doesn’t clean up well – I made scrambled eggs and some bits of it got stuck around the cracks of the rivets making cleaning a bit difficult as I couldn’t get all of them out. I had to soak the pan in hot water several times just to ensure nothing was left hiding there.
- Handles are not quite ergonomic – the handles are rounded and awkwardly placed so that they are a little hard to balance, particularly when the pans are filled with food. I had a hard time steadying the pan as the handle almost kept rotating in my hand. It would be fine if it was a little more oval for better grip.
- The frypans are a little shallow – I found the sides of the pan shallow for my cooking style. It’s nearly close to a crepe pan. I needed to be careful stirring stuff as they are prone to spill if you don’t take care. Generally, the frypans are great for eggs or pancakes but not quite suitable for sautéing anything large like chicken breasts or fish.
The TechnIQ features ScanPan’s Stratanium+ nonstick ceramic coating. It’s the only cast aluminum line beside the Pro S+ to be updated with this new Scanpan’s nonstick coating. I decided to try out the line’s 10.25” frypan given that there was also a 10.25” lid sold separately that could fit it which I wanted to test too. The overall look of the line is similar to that of the Professional which I liked. However, what stood out the most for me was the radically different design of the handle. It’s extra-long and flat rather than hollow and round. This design is certainly much better because I found the grip comfortable yet quite secure.
At no time did the handle feel like it could slip from the hand. The lid design too was improved as it included two holes for venting steam, a feature that lacks in most of the other Scanpan lids. The pan was really sturdy and although the flat handle wasn’t as substantial as that of the Professional line, it felt pretty solid and it was riveted firmly to the pan.
I really looked forward to trying out the TechnIQ Statanium+ coating which as I mentioned earlier, is an improved version of the original Stratanium coating. Scanpan claimed that it’s microtextured to offer better food release and also to make it more durable against heavy use. Well, the nonstick effect turned out to be true. Everything I prepared came right off easily with little or no oil used. Meats and fish also seared quite well with the TechnIQ pan, slightly better than with the Professional and Classic pans. I can’t say much though about the durability part for now as I’ve used the pan for only a short while.
However, I can say something about the handling because it wasn’t a pleasant experience. I had to use a mitt to hold the handle every time I cooked because the handle gets so hot to touch, even the lid handle. Clean up wasn’t pleasant either due to the rivets in the interior as food and grease/gunk kept getting stuck around/inside them.
The cookware types that the line offers include frypan (8”, 10.25”, and 12.75”), saucepan (2 QT), essential pan (4 QT), braiser sauté pan (6 QT), modern skillet (8.5”, 11.75”), wok (11.75”), modern grill pan (11”), square roaster (13”), Windsor saucepan (3 QT), and the bistro (4 QT).
There are also additional cookware types that include egg poacher insert, stack ‘n’ steam insert, fry basket (8”), and lids of different sizes. The braiser sautés pan, bistro pan, saucepan, and essential pan are available with lids.
The sets include frypan sets (2-piece, 3-piece), cookware sets (9-piece, 12-piece), and poached egg starter sets (2-piece). This line also features some stainless-steel pieces which don’t have any of the Scanpan nonstick coatings. These pieces include a Dutch oven and a stockpot. Both are induction compatible unlike the rest due to the stainless-steel construction.
What impressed me
- Great nonstick performance – the new Stratanium+ coating performed just as great as it was described. So far, I haven’t cooked food that sticks to the TechnIQ pan. It worked perfectly for scrambled eggs, pancakes, meat, and fish filets. They all came right off easily. There were no hot spots either. All the food was cooked just as well as in the previous pans.
- Ergonomic handles – I found the handle of the TechnIQ more comfortable and easier to hold than that of the Professional series. The flat shape with a slightly curved base gives you a good grip on the handle. It was easy to stabilize the pan while stirring or holding it when filled with food, even when my hands were a little wet. The pan’s weight was well-balanced too since the handle wasn’t substantial like that of the Professional series which made it even easier to use and maneuver.
- The lids have vents – I was really impressed with the glass lid of the TechnIQ series too as it not only had a slightly larger steel rim which seemed to provide a tighter seal than the Classic glass lid that I tested but it also had two holes for venting steam. The vents proved really useful as the lid didn’t rattle or fog at all. Although I didn’t try it, having them also means you can steam rice and other similar food perfectly and get to see everything clearly.
What I didn’t like
- Nonstick may not hold up well – the Stratanium+ coating was a little thin. It seemed like it could stop working or start to chip/come off after just a few months of use.
- Handles tend to get hot – the TechnIQ handles have no v cutout flame guard to minimize heat transfer. I had to use a mitt to pick up the pan as the handle had gotten hot such that I couldn’t hold it with bare hands. I had the same problem with even the lid handles. The vents release a lot of steam which makes both the lid and its handle quite hot to pick up without an oven mitt.
- Rivets don’t clean up thoroughly – this is the same problem I had with the Professional pan. Food often got lodged within the rivets and I couldn’t always remove them completely when cleaning.
- Shallow sides – the walls of the TechnIQ were just as shallow as those of the Profession series. I found it hard stirring large pieces of food without spilling, especially when I had the pan filled to the edges.
Scanpan Pro IQ
- Nonstick cookware that browns, braises, sears and deglazes.
- Nonstick cookware that cooks with little or no oil. Safe, PFOA-free, and sustainable.
- Nonstick cookware that is dishwasher and metal-utensil safe.
The Pro IQ is more of an induction-compatible version of the Professional line. It’s the most expensive of all the cast aluminum lines, actually falling within Scanpan’s mid-range cookware lines. Aesthetically, it’s similar to the Professional line, from the design of the bodies to the handles. The notable difference is the glass lids which have larger steel rims and two steam vents. With regards to build quality, the Pro IQ is robust, especially the body. I went for the 12.5” frypan and its bottom was thick and flat due to the steel plate disk cast into them while the handle was just as substantial as that of the Professional line.
I tested the pan on both induction and gas cooktops and got varying results. The heating was slightly slow on the gas cooktop but the pan had no hot spots. All the food came out cooked well, with even browning. On the induction cooktop, though, the pan didn’t heat up evenly. The surface beyond the steel disk was less hot than the center. I seared some steaks and all the browning was mostly in the center. The sides didn’t sear well or cook all through. The nonstick effect did work pretty well nonetheless, even when I made sunny side eggs using no oil at all. Nothing really stuck on the cooking surface which was the standard Stratanium coating.
The Pro IQ has the same stainless-steel handles as the Professional line which wasn’t fun to use at all. I couldn’t maintain a solid grip, especially whenever my hands got a little wet. The pan was also heavy due to the added steel plate and even heavier when full of food. It’s a real hustle to lift it or flip food with one hand. The only good thing is that the handle never gets hot during cooking. I never used an oven mitt to hold it, except when I placed the pan in the oven.
I didn’t get the lid because it was the same as that of the TechnIQ with the only difference being the handle style. The Pro IQ lid has a knob-style handle, instead of the loop-style handle. Although I’m not a fan of knob-style handles, I liked this one because it was raised a bit making it easier to grab and it didn’t get too hot to burn your fingers when you touch it.
The cookware pieces within the line are frypans (8”, 9.5”, 10.25”, and 12.5”), saucepans (2 QT, 3.25 QT), sauté pan (2.75 QT, 4.25 QT), chef pan (4.25 QT), wok (12.5”), grill pan (10.5”), griddle pan (11”), and Dutch ovens (5 QT, 7 QT). The saucepans, sauté pans, Dutch ovens, and the chef pan come with lids. The sets include a frypan set (2-piece) and a cookware set (9-piece).
What impressed me
- Thick and solid bottom – the Pro IQ pan was quite more substantial than the other Scanpan pans I tested due to the thick metal plate on its base. It’s not a pan that would warp easily and the plate is flat and stays stable on the induction hob and even the gas stovetop. The coating on the interior appeared thick too just like that of Classic pans.
Heats evenly on the gas stovetop – the heating was a bit slow on my gas stovetop compared to the other pans mainly due to the thick base but the heat was consistent all over the pan surface. Every food I cooked came out well, even the browning was uniform for fish filets and steaks I fried and also some pork chops I seared.
- Nothing ever sticks – the nonstick property of the pan was excellent. The eggs, pork chops, and fish filets came off easy. I tried the sunny side eggs and they turned out perfectly. There was no sticking.
- Handles stay cool – the handles on the Pro IQ pan never got hot. I guess they could with long cooking sessions, but with all the food I made, it was barely warm. If I used it in the oven, I would obviously need an oven mitt or potholder to hold the handle.
What I didn’t like
- They are heavy – the weight of the empty Pro IQ 12.25” pan I got was pretty heavy and it even got heavier when I added the food to cook. It was hard to lift it off the stove with one hand after cooking. I had to use two hands. It’s not the ideal choice for flipping food or if you’ll need to lift the pan a lot when it’s full of food. Probably the smaller frypans are a bit light but certainly not as light as the other previous Scanpan pans I’ve tested.
- Doesn’t heat up well on the induction cooktop – I tested the pan on my induction cooktop and the result was far from impressive. The steel plate is only 9” while the width of the base of the pan is 12.5” and of the interior is roughly 11”. As such, on the induction hob, the heat is not distributed evenly. The surface beyond the steel plate was noticeably cooler than the middle of the pan. I couldn’t get even results when frying meat as all the browning took place in the center. On the gas stovetop though, the heat was uniform.
- The sides are a little shallow – just like the other Scanpan pans, the sides of the Pro IQ pan were not very high to keep ingredients contained, so I had to take care not to go over the edges when using it.
- Cleaning around rivets is tricky – while the exterior and cooking surface clean up easily, food or gunk tends to get stuck around the rivets, making it difficult to get rid of all of them.
The Scanpan ES5 comes at quite an affordable price just like the Classic line. I didn’t test it out because it was similar to the Classic line in nearly every area, from the price to the construction. The nonstick coating and the lids are the same. Even the handles of both the pans and lids are rivetless and made of Bakelite (including the helper handles) – the only difference is in the design. The lids have the same knob-style handles but they are oval, not round like those of the Classic series while the handles of the cookware pieces have an almost round shape like those of the Professional or Pro IQ lines. All the pieces are not induction compatible. They are suitable for gas, electric, and other stovetops.
The line consists of frypans (8”, 9.5”, 10.25”, 14”), deep sauté pan (4 QT), Windsor/saucepan (3 QT), wok (12”), griddle (11”), and grill pan (11”). The frypans (9.5”, 14”), deep sauté pan and Windsor come with lids but there are also lids for the other frypans sold separately. The sets include a frypan set (2-piece), a cookware set (10-piece), and a braiser set with a fry basket.
Scanpan Pro S+
- Patented nonstick surface is metal-utensil safe
- Specially designed for glass ceramic and gas stoves
- Squeeze-cast base eliminates hot spots for even cooking and browning
This is another Scanpan line that I skipped testing for the fact that it’s pretty identical to the Professional series. The only difference is that instead of the standard Stratanium coating, it features the same Stratanium+ coating used on the TechIQ line, making it the only other Scanpan cast aluminum line to have it. It’s also the only other line within this category to have vented glass lids similar to those of the Pro IQ. The riveted stainless-steel handles are also nearly similar in shape to those of the Professional and Pro IQ.
There’s just a slight difference in the design of the v cutout flame guard – it’s flat and larger than those of the other two lines, plus the Pro S+ handles don’t have the Scanpan name engraved on them. The handles of the lids are stainless steel too with the same shape as those of the Pro IQ. All the pieces are compatible with all stovetops, except induction.
The line offers the least number of cookware types which include frypans (10.25”, 11”), sauté pans (3 QT), and grill pans (10.5”). Only the sauté pan comes with a lid. The sets include a frypan set (2-piece) and a cookware set (10-piece).
Stainless Steel Lines
All the lines in this category feature 5-ply construction. The inner layer is 18/10 stainless steel to help spread the heat while the outer layer which also makes up the base is 18/0 stainless steel which is magnetic so that the cookware pieces are induction compatible.
A thick aluminum core sits between the two stainless steel layers and it’s made up of three layers of aluminum (aluminum alloy, pure aluminum, and aluminum alloy in that order). The thick aluminum core runs throughout the body of the cookware, from the base to the walls/sides to allow for even heat distribution.
I did test some of the stainless steel collections to see how they perform compared to the cast aluminum lines and although there was a big difference in the build quality and durability of the two categories, I found their overall performance to be nearly similar.
- Premium 5-ply construction optimized for professional-grade heat distribution. Ideal for all cooking surfaces, including induction.
- Satin-finished and stainless steel exterior
- Nonstick cookware that browns, braises, sears and deglazes.
The pans and pots of the CTX line sport a sleek satin-finished stainless-steel exterior that is in sharp contrast to the deep black interior. They look very modern which I really liked compared to the Classic and ES5 pieces which had a rather plain black look. I got the 11” frypan and when I placed it on my counter I noted that it really complimented my stainless steel/chrome kitchen theme very well.
I ordered the 11” lid for the frypan too, which I equally found to be quite attractive in contrast to the other Scanpan lids. It was a stainless steel lid but with a practical glass middle that gives you a glimpse of your food cooking. This is a unique design that’s exclusive to the CTX line. None of the other lines has this kind of lid. The pan had a sturdy overall construction with thick walls, base, and handle. The lid was equally sturdy and fitted well to the pan. It was heavy hence didn’t rattle whenever I used it. The pan worked well on both my induction and gas cooktops. There were no cool sides as was the case with the Pro IQ pan (on induction cooktops).
It heated up uniformly and seared the meats and vegetables I prepared very well. The cooking surface is made up of the standard Stratanium nonstick coating which worked fine. Fried eggs slid right off. I even tried the Broccoli cheddar frittata and it didn’t stick at all. What I didn’t like is the handle design which was a round cross-section metal with a smooth surface that didn’t offer a firm grip at all. It was hard keeping it stable in my hand as there was hardly any friction on it, so it kept on moving.
The pan’s weight made things even more challenging as it was heavy, especially when I cooked frittata which filled it. I had to hold it with two hands to lift it. While the pan’s handle doesn’t heat up, the lid’s handle does. I had to use a mitt to hold it. Cleaning the lid itself is not easy either. It has sharp edges that are hard to clean. The pans itself is easy to clean, except when food gets stuck around the rivets.
The pieces in the line include frypans (8”, 9.5”, 10.25”, 11”, 12.5”), saucepans (2 QT, 2.75 QT, 4QT), sauté pans (2.5 QT, 3 QT), chef pan (5.25 QT), deep sauté pan (4 QT), and wok (12.5”). The line also includes individual lids of different sizes. The chef’s pan, sauté pans, and saucepans are offered with lids. The sets include a frypan set (2-piece) and a cookware set (10-piece).
What impressed me
- Heavy-duty overall construction – the base of the frypan was solid and completely flat. It appeared unlikely to warp given the sturdy multi-clad construction and the wall thickness of the pan.
- Conducts heat so well – the pan heated up relatively fast on my gas range and there were no hot spots. It browns and sears meat well. I used it to brown duck skin and salmon skin and they turned out beautifully. I cooked the duck skin over medium heat until almost all the fat melted out and it turned out rich amber-brown and crisp. I didn’t need to add any oil. The fat from the meat was enough to create a good browning. The heat retention of the pan was also nearly as good as that of my cast irons.
- Nothing sticks – when I first made fried eggs on this pan, they just slid right off. Nothing sticks on it, not even the fish skin which I cooked with no oil at all. I tried Broccoli cheddar frittata and it cooked perfectly without sticking. It just came out easily.
- Works well on induction cooktops – the CTX pan heated uniformly on my induction cooktop just as it did on my gas range. There were no cool sides as was the case with the Pro IQ pan. It also didn’t make any vibrating noise as some other steel pans do while on an induction stove.
- Handle stays cool – the handle is sturdy and doesn’t get hot during cooking unless used in the oven.
- More functional and fashionable lid – the large stainless steel rim of the lid fitted very well to the pan. It seals tightly so that no steam escapes around the edges of the pan. The lid didn’t rattle all the time I used it. It was heavy and hence remained in place, sealed perfectly. The glass middle was a bit small but it still gave me a decent glimpse of my food cooking.
What I didn’t like
- The base and exterior tend to discolor – the base of the pan started showing some coloration when I cooked several meals with it on my gas stove. It had slight golden marks from heating but they did clean easily with the Barkeeper’s Friend. The original color was fully restored but it seems like it might gradually discolor badly over time with frequent use.
- The lid gets hot and it’s not easy to keep clean – the lid is quite sturdy and functional but cleaning it was a bit of a struggle. It had very sharp edges that were hard to clean. Besides that, the large steel part of the lid gets quite hot and it causes the steel handle to heat up too. I couldn’t hold it without a mitt.
- Poor handle design – like the Professional line, the handle of the CTX frypan was a round cross-section metal. It was sizeable enough to hold comfortably but the grip wasn’t firm at all. I couldn’t keep it stable in my hand as it kept on moving due to its smooth surface and round shape. It’s definitely hard to keep it steady with wet hands when lifting it. Even holding it with a kitchen towel doesn’t really give you a solid grip.
- A little heavy – the pan is heavy no doubt. I had to hold the handle with two hands to move it from the stove when I cooked the frittata because it doesn’t have a helper handle. It’ll take some muscle to flip eggs and pancakes but if you’re cooking something like a vegetable slice, then you’ll have to hold it with two hands, otherwise, the handle can slide around easily as there’s hardly any friction on it.
- Interior created with revolutionary Stratanium+ nonstick coating with a mirror polished stainless steel exterior
- PFOA and PFOS-free nonstick micro-textured surface will not warp, blister or peel; squeeze-cast body eliminates hot spots for even cooking and browning
- The frying structure is a composite 5-layer clad-aluminum construction, all of which contribute to the cooking equipment's strength and characteristics
The Scanpan HaptIQ is another popular Scanpan cookware line just like their original Classic series. It’s also one of their premium or rather, most expensive collections. It’s more of an upgraded version of the CTX above. I decided to try out the 11” frypan from the line. It had a nice polished stainless-steel exterior that looked sleeker than the CTX frypan. It basically had the same overall design as that of the CTX, except for the handles which had a slightly larger v cut-out flame guard. The line equally comes with a glass lid that’s vented and has a loop-style steel handle. The lid features a smaller steel rim than that of the CTX above.
The whole pan did feel really thick and solid. The handle was equally sturdy and firmly riveted. Even with the thick walls and base, the pan heated up fairly fast and the heat distribution was consistent throughout its surface, both on the induction and gas cooktops. Everything I cooked turned out well. I got especially great results when searing meats due to the textured surface of the Stratanium+ coating.
From my test, the coating actually seemed to live up more to its reputation compared to the Stratanium+ coatings of the other lines, particularly the one used on the TechnIQ pan that I tested. Its nonstick property is very effective. I cooked eggs, steak, fish filets, and even scallops, all without sticking yet I used no oil or butter, except for the scallops.
Using the HaptIQ pan was just as challenging as most of the other Scanpan lines. Although its handle had some curvature that made it a little easier to hold, it was still smooth and relatively round which made the grip not that secure when you have a slightly wet hand. The pan itself is heavy such that you’ve to hold it with two hands when it’s full of food. The other downside is that the polished steel exterior surface stains easily and seems to lose its shiny look with time. Foods also tend to lodge inside the rivets which as I mentioned makes clean up a bit challenging as they don’t come out easily.
The line offers frypans (8”, 10.25”, 11”), saucepans (2 QT, 2.75 QT, 4 QT), sauté pans (2.75 QT, 5.25 QT), deep sauté pan (4 QT), chef pan (5.25 QT), wok (12.5”), and Dutch oven (7.5 QT). The sauté pans, saucepans, chef pan, and the Dutch oven comes with lids. The sets include a frypan set (2-piece) and a cookware set (10-piece).
What impressed me
- Smooth polished bottom – I really liked the polished steel bottom. It was thick and smooth enough that it didn’t leave marks on my induction cooktop. It sits perfectly flat with no rocking. The whole pan did feel solid too, even the handle was sturdy and firmly riveted.
- Heats up fast and evenly – it didn’t take more than 30 seconds for the pan to heat up and the heat was consistent all around, both on my gas and induction cooktops. I’ve used it to sear meat and fish, all without oil or butter and I got great results. The textured surface of the Stratanium+ coating does help with searing just as stated. I got a nice browning on all the meats I seared. It sautés beautifully too and does eggs and pancakes perfectly.
- It’s truly nonstick – the Stratanium+ coating is very effective. The eggs and omelets I made on the pan were cooked without sticking while using absolutely no butter or oil. It was the same case with the steak and fish fillets. They glide around the pan with no issue at all. I even tried searing scallops and they came right off the pan with ease.
- The handle doesn’t get hot – the handle was long and had a decent-sized v cutout flame guard, so it didn’t actually get hot when I cooked on my stovetop. I didn’t test the pan in the oven but since it’s made of steel, the handle would certainly get hot in there.
What I didn’t like
- Handle design is still awkward – while the handle had a bit more curvature that made it easier to handle than those of the CTX line, it was still too round when you grip it and it was also smooth which made lifting it a bit dicey and unsure given my experience with the Professional and CTX handles.
- On the heavier side – the pan was pretty heavy to handle with one hand when it was loaded with food. This is one problem with the Scanpan frypans that I guess have registered in your mind by now, besides the shallow sides.
- Exterior surface stains easily – I liked the mirror-polished stainless steel exterior but I was rather disappointed quickly by how easily it got stained and seemed to lose its shiny look. The bottom also seems to discolor a bit over the gas stove. It took some elbow grease work to restore the shiny look even using the Bartender’s Friend. Food also sometimes lodged around the rivets making it a little difficult to get them out.
The CS+ is another top cookware line from Scanpan and although I didn’t try it out, it’s basically the same as the HaptIQ with small differences in design. It has the same basic construction and the cooking surface is made up of Stratanium+ nonstick coating. What sets them apart is the lid design, primarily, the lid handles. The CS+ lids feature knob-style handles like those of the Pro IQ which means they don’t heat up like those of the HaptIQ, except when placed in the oven.
The other only difference is the exterior. While the HaptIQ features a mirror-polished stainless exterior that stains and scratches easily, the CS+ has a brushed stainless-steel exterior which from the test of the CTX line (has the same finishing), I found it slightly easier to keep looking good.
The cookware handles are pretty much the same but those of the CS+ don’t have the Scanpan logo etched on them and they have a gentle curve with the top almost flat, so they should offer better grip than the round handles of the HaptIQ and CTX lines. The v cutout flame guard of the CS+ handles is also slightly larger which means it may be more efficient at minimizing heat transfer.
The pieces within the series include frypans (8”, 9.5”, 11”, 12.5”), saucepans (2 QT, 4QT), sauté pans (3 QT), deep sauté pan (4 QT), chef pan (12.5”), wok (12.5”), and Dutch oven (7.5 QT). The saucepans, sauté pans, chef pan and Dutch oven come with lids. The sets include a frypan set (2-piece) and a cookware set (10-piece).
- Stainless steel-aluminum
- 5-ply construction for professional-grade heat distribution
- Patented nonstick surface is metal-utensil safe
Scanpan CTQ is kind of a special line that’s exclusive to Sur La Table. I didn’t test either but it’s similar to the CTX – the body and handle construction are identical. They both also have the standard Stratanium nonstick coating. The main difference between them is the styling of the lid. The CTQ lids have more glass and feature metal knob-style handles like the CS+ while the CTX lids have more metal and feature metal strap/loop-style handles.
Scanpan CTX vs. CTQ
Scanpan CTQ is similar to the CTX in every aspect except for the lid design. The CTQ has tempered glass lids with a thin steel rim. The lids are vented (have two vent holes) and feature knob-style handles made of stainless steel. The CTX, on the other hand, has steel lids with a glass middle. The steel takes up the larger part of the lids. The handles of the lids are stainless steel but are loop-style handles. The lids are also not vented like those of the CTQ.
The additional glass in the CTQ lids means they offer better visibility than CTX lids but also add weight, making the CTQ lids heavier. The knob-style handles are big and sufficiently raised making them easy and more comfortable to grip than those of the CTX which are slightly thin and tend to get hot making them hard to grip without using an oven mitt or potholder.
Scanpan HaptIQ vs. CTX
While they share the same body construction and are both compatible with induction cooktops, the HaptIQ and CTX lines have several differences that set them apart. First is the nonstick coating. The CTX has the standard Stratanium nonstick coating while HaptIQ has the new Stratanium+ coating which is much better and causes it to cost a bit more. The second difference is the lid design. As I mentioned earlier, the CTX lids are made of stainless steel but have a glass center. They’re not vented and have loop-style steel handles.
The HaptIQ offers tempered glass lids that are vented but have the same loop-style steel handles. The handle design of the HaptIQ is equally slightly different from that of the CTX. They have a bit more curvature that makes them a little easier to hold than those of the CTX which are round and smooth at the point where you grip them. The other slight difference is the finishing. The CTX features a brushed stainless steel exterior finish which is less prone to staining or discoloration than the mirror-polished stainless-steel exterior of the HaptIQ line.
Scanpan CTQ vs. Pro IQ
The CTQ and Pro IQ lines both have the same standard Stratanium nonstick coating and share the same lid style and handle design. The major difference between them is body construction. The CTQ pans and pots are made of 5-ply stainless steel bodies while those of the Pro IQ are made of cast aluminum. In other words, the Pro IQ offers better overall heat distribution and heats up faster. The CTQ offers good heat distribution and it’s more robust and durable but takes a bit longer to heat up.
Both lines are induction compatible though. The Pro IQ pans and pots have a stainless-steel disc cast into their bases to make them induction compatible while the CTQ line has a magnetic stainless steel exterior and base that’s induction compatible. However, due to the CTQ’s 5-ply steel-clad construction, its pieces come at a slightly higher price than those of the Pro IQ.
Scanpan Classic vs. Professional
The overall look, build quality, and the interior is similar, even their performance and durability. However, the Professional series costs about 15% higher due to the upgraded handles and lids. The series features stainless steel handles which are more durable than the Bakelite handles of the Classic series. However, rivets are used to attach them to the cookware bodies hence the interior isn’t completely un-obstructed like that of the Classic series where the handles are connected using Scanpan’s rivetless locking system.
When it comes to the lids, the Classic line features tempered glass lids with steel rim and Bakelite knob-style handles while the Professional series offers solid stainless-steel lids with loop-style steel handles. They aren’t transparent as the Classic glass lids hence you can’t see your food as it’s cooking. All these lids are not vented though. While both lines are not induction compatible, the Classic series has another version (Classic Induction) where the pieces have a stainless-steel plate cast into their base to make them suitable for induction stovetops.
Scanpan CTX vs. Pro IQ
The build quality is the main difference between them. The Pro IQ pans and pots are made of cast aluminum while CTX features a 5-ply steel-clad construction which makes it pricier. The other major difference is the lid style. The CTX lids are stainless steel with a glass middle and have steel loop-style handles that get hot to the touch during cooking. The Pro IQ has tempered glass lids with stainless steel rim and steel knob-style handles that remain fairly cool to touch. The handles of the two lines are pretty identical although the Pro IQ handles are thicker around the grip area. Both lines are induction compatible and have the same standard Stratanium nonstick coating in their interiors.
How to clean Scanpan
According to Scanpan, all their pans and pots are safe to clean in the dishwasher. However, it’s not advisable to do so as using the dishwasher can cause discoloration on the cookware. The chemicals and salts in the dishwasher detergent can also corrode the nonstick coating and cause it to gradually deteriorate the more it’s put in the machine.
Cleaning them by hand is the best option and it’s quick and easy. You need a dish/liquid soap, a soft sponge, and a soft scrubbing brush. Here are the steps on how to go about it.
Regular Cleaning Process: Cast Aluminum Scanpan
- While the pan is still hot, you pour a tablespoon of normal dishwashing detergent into its interior, add lukewarm water and let it sit for half an hour to loosen the greasy stains and any food residue – you can alternatively immerse it in warm soapy water.
- From there, you rub the entire interior gently with a soft sponge to thoroughly clean it. You then clean the exterior using the sponge and the warm soapy water as well while the base can be cleaned with the soft scrubbing brush.
- Next, rinse the Scanpan thoroughly with clean warm water to get rid of the soap/grime mixture and dry it using an absorbent cloth or paper towel and store it appropriately.
Regular Cleaning Process: Stainless Steel Scanpan
- Roughly wipe the interior with a paper towel to remove grease or lose food particles. You can as well immerse the pan in warm to hot water to loosen any stuck-on food.
- From there, take a fine powder cleanser (preferably Bar Keeper’s Friend) and add warm water to form a paste. Apply the paste to the interior of the Scanpan using a sponge or dishcloth and rub it in a circular motion starting from the middle outward until clean.
- Next, clean the exterior using the same paste and the same method, and then rinse the pan thoroughly in warm water and dry immediately to avoid rusting.
Cleaning Stubborn Stains
- For mildly stuck food and particles, you can scrub them off using a soft scrubbing brush. Avoid any harsh abrasives and also you need to scrub the Scanpan as gently as possible.
- For stubborn stains, add a small amount of baking soda to the interior of the Scanpan and add salt of an equal amount on top of it. Spread the mixture all over the pan and then soak it in clean, warm water. Don’t use an abrasive material to scrub the mixture.
- For burnt food, fill the Scanpan ¾ full with water, heat it to a boil on low to medium heat for several minutes, add normal washing-up detergent and then let it simmer for 15 minutes. Clean the Scanpan as described above – repeat the process if necessary.
As with all cookware, it’s best and easiest to clean Scanpan immediately after use, while it’s still warm and food residue has not yet solidified to avoid harsh scrubbing which can cause discoloration. I recommend not to use any chlorine-based cleansers or products with bleach.