Scanpan CTX 12-3/4-Inch Covered Chef's Pan

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Price: $289.95    

Product Feature

• 5-Layer clad recycled aluminum-stainless steel construction
• Patented ceramic titanium surface with PFOA-Free GreenTek non-stick allows the use of any utensil, including metal utensils
• Allows you to achieve gourmet cooking results by being able to brown, sear and deglaze all different types of food -things you can't do with traditional nonstick pans
• Quick even heat distribution and superb heat retention
• Suitable for all stove tops including induction

Product Description

The perfect pan for professional or at home chef's, Scanpan CTX Chef's Pan can fry, saut� , simmer and bake.. Whether you're poaching fish or making the perfect cioppino, this pan can do just about everything. Multi-layer fused construction results in rapid and even heat distribution throughout the body of the cookware. Recycled aluminum core with Ceramic Titanium Green Tek PFOA-Free Non-stick interior surface and 18/10 Stainless Steel exterior. Pan is oven and broiler safe so going from the stove top to the oven has never been easier. Stainless Lid features glass window to view cooking progress. Two stainless steel handles for easy transfer from stovetop to oven or table and compact storage. Pan is easy to care for, require 5-second cleaning by hand or just throw it in the dishwasher - this pan will last a lifetime.

Scanpan CTX 12-3/4-Inch Covered Chef's Pan Review

I stumbled over Scanpan CTX cookware as I was searching for a replacement for my venerable cast iron skillets (seem to be getting heavier!). My test piece was a skillet, and it worked so well I bought several more pieces, including the Chef's pan. This piece sits permanently on my induction stove top, and is used for just about every meal. It heats quickly and evenly, it sears my chops and it simmers my sauces. In three months use I have not found anything to stick; I often clean it by pouring in some cold water with a drop of soap, turn on the induction to for a few seconds to warm it and run a dishcloth around, rinse and dry. My All Clad pans never get used any more. Quite pricey, though, I'm hoping that in a few years time I will look back on them as an investment.

OK, after three months, I have to say that the frypans now stick! Even with a starter of butter my two omelettes stuck to the pan.

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