For lots of your cooking needs here is the Scanpan Classic cookware set. It includes: 9-inch fry pan, 10-inch covered saute pan, 2-quart covered saucepan, 9-inch covered low Dutch oven. Made of pressure-cast aluminum with a ceramic-titanium nonstick finish that is PFOA free using the Green Tek technology. It is safe for use with metal utensils. The set is oven safe to 500 degree F. Made in Denmark with a lifetime warranty you'll have confidence you have chosen the best.

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Scanpan Classic 12 1 2 Inch Fry Pan Skillet Ceramic Titanium Nonstick

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5 Responses to “Scanpan Classic Ceramic Titanium 7-Piece Chef’s Cookware Set”

1. Vaericks says:

   September 25, 2009 at 12:00 am

   I had pretty much the same experience as the other reviewers here with Scanpan purchased several years ago (I can’t speak for the new non-stick finish since I haven’t tried it). I loved the stuff at first, and then it just got stickier and stickier. I was following the cleaning instructions and treating it rather gently.

   It seemed to me that the food wasn’t really sticking to the pan itself, it was sticking to the layer of brownish yuck that was slowly growing over the pan. Instead of tossing the expensive pans out, I decided to give the pans the steel wool treatment and see what happened.

   Wow, what a difference! Instead of babying these pans, now I clean them with steel wool or an old-fashioned copper scrubby. After the initial hard scrubbing to get the gook off, they’ve cleaned up quite easily. I also put mine in the dishwasher, but I use mild detergent (Ecover tabs with no chlorine bleach). I get the great heat transfer and performance you’d expect from heavy-weight pans. As for non-stick capabilities, they seem to be a bit better than stainless, maybe equivalent to seasoned cast iron. Pan-frying with vegetable oil seems to be their real weak point as that rebuilds the goop layer very quickly.

   I’m going to continue to use the pans I have, but I probably won’t buy Scanpan again. It’s up to you whether you want to deviate from the manufacturer’s care instructions, but it worked pretty well for me.
2. Angela says:

   April 19, 2009 at 12:00 am

   Like many other reviewers for Scanpan pieces/sets, my experience with this cookware has been awful. I’ve tossed a complete set out after just four years of use. I’m aware there is a warranty, but why replace bad with bad? Besides, the process for warranty replacement has less appeal than a root canal. It’s a joke.

   YOU REALLY OWE IT TO YOURSELF to check around on the Internet for consumer feedback/reviews on this overpriced and overrated cookware. Again and again you’ll read about how the nonstick surface eventually discolors, then forms little bubbles, the surface degrades, then finally loses all its nonstick qualities. Take the time to read customers’ 1-star ratings here on Amazon for both sets and single pieces, and you’ll read the same thing over and over again. SERIOUSLY, FOLKS, THINK TWICE.
3. Norton South, says:

   April 7, 2009 at 12:00 am

   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. Negative consumer reports about Scanpan are available in abundance on the Internet and should be read before anyone invests too much money in this inferior cookware. Caveat emptor.
4. Nuknuk says:

   February 16, 2008 at 12:00 am

   We got a large sauce pan, 1 small and 1 medium size fry pans.

   I was very excited the first time we got our Scanpans. I saw and read about the new technology surrounding this product that supposedly to be non-stick for many years. Now we only have the big sauce pan left. We have to throw away the 2 fry pans.

   Well, to give it some credit, they lasted a couple of years before it started to peel off (actually not peeling off like a teflon. It starts to have some tiny holes on the surface which grows in size as you use it. Then finally when we see the metal base, we got worried that pieces of those non-stick surface gets to our food that we decided it’s time to get rid of it). The non-stick properties starts to wear off before it lasted a year.

   Pros:

   -heavy and thick to distribute heat evenly

   -Handles and glass covers are oven resistant so you can actually use it to cook in the oven

   -Well made, great construction. Durable.

   -(If you order a cover) We love the glass cover. It is see through to see your food without lifting it. Heavy that it does not easily rocks on top of the pan. We actually use it with our other pans.

   Cons:

   -Not as non-stick as teflon. And non-stick properties continue to deteriorates as you use it. Approximately a year.

   -For the price, it should last much longer.

   -Even if it is heavy and thick. It is not good for induction cooking.
5. S. Girl says:

   December 25, 2007 at 12:00 am

   In the past year I have purchased Scanpan cookware for my home use, and I cook/bake professionally as well. It is the most efficient, non-stick cookware I have ever used. I own Al-Clad stainless and copper too, but for ease of cleaning and performance I reach for the Scanpan almost every time. I will be purchasing some of the same Scanpan pieces for my son and daughter-in-law very soon.