Scanpan® Pro IQ Nonstick Skillets, Set of Two
- Safe for your family and the environment, the patented ceramic titanium nonstick cooking surface is certified PFOA free, safe to use with metal utensils and will not interact with food
- Guaranteed not to blister, peel or have hot spots
- Thick base provides fast and even heat distribution
- Sloped sides allow easy flipping, turning and stirring
- Ergonomic handle is comfortable, sturdy and stays cool during normal stovetop use; rivet-free design is guaranteed not to loosen
- Compatible with all cooking surfaces, including induction
- Material: Aluminum and nonstick
- Warranty: Lifetime warranty
- Made in Denmark
Care & Usage Show
- Care: Dishwasher safe
- Use: Oven safe to 500°F
What's In the box? Show
- 9" skillet
- 11" skillet
Glass lid allows you to monitor food as it cooks without releasing steam and moisture. Durable stainless-steel rim prevents cracks and chips. Bakelite knob...See product page for full details »
We exchanged them for Zwilling and what a difference, a nonstick pan that is actually nonstick!
Best feature yet! I use this skillet everyday and it makes cooking a breeze!
11 months ago
Best I've ever seen. Non-stick is superb.
Cleanability is wonderful
Questions & Answers
This set includes 9" and 11" skillets.
A review of the Scanpan IQ indicated that cooking with Olive Oil is a no-no. I that true?
According to ScanPan olive oil is not something that will cause a defect in the pan, you will want to use at no more than a medium heat because olive oil has a low flash point and the ScanPan cookware will heat quickly because of its aluminum core.
Which of the SCANPAN Cookware assortments are suitable for induction ranges?
Answer: SCANPAN CTX, IQ and CSX are suitable for induction ranges. The outer layers of the CTX and CSX are made of 18/0 stainless steel, which is magnetic.
So looks like the answer is yes. Try :)
Scanpan pro IQ and CTX: using metal utensils is ok. So no scratches to the surface? (seems impossible but I have to ask since using metal utensils is specifically stated as safe.)Are both safe at high temperatures and after being scratched with a metal utensil?Both are dishwasher safe?Scanpan pro IQ conducts heat better? Is this the only difference?I understand from the Q & A's and details on the items that the CSX is only special because it is made with recycled materials. Otherwise it ""acts"" the same as all other non stick pans we have been using for decades?I'm trying to determine if it is worth it to pay the extra for the proIQ. Every single other non stick I have ever purchased from every single high and low end manufacturer has a low life use. Being I'm the only one that will clean them as they are supposed to and my kids are now cooking, the pans are scratched or put in the dishwasher (high heat) and tossed too quickly
Has anyone had and used these pans over a long enough period of time to say that they don't end up with that buildup? That buildup can be scraped off with a fingernail but I've not yet found another way to adequately clean the pans.
Will these Scanpans be free from that kind of buildup?
Not only do the particles in nonstick spray get into the cooking surface, expand & compromise the integrity of the cookware overtime, but nonstick spray exposed to the kind of direct, high heat used when cooking on the stove begins to carbonize. This is what leads to the build up.
While it's okay to use fat for cooking with nonstick cookware, you should stick to liquids & solids & never use the spray. In fact, I think use of cooking sprays likely voids the warranty for most nonstick cookware lines.
•Remove all labels.
•Wash the product in hot soapy water with a nylon brush, a cloth or a sponge and let it dry.
•Never use metal scourers or abrasives to clean your pot or pan.
•It is important that the product is completely dry before storing.
•Never pour cold water on a hot pan; it can cause the bottom to warp and become uneven. Extreme temperatures can cause any type of metal to bend.
•Avoid the use of extremely high heat. Only use low to medium heat.
•It is important to remove all traces of grease and food residue from your pot or pan after each use to ensure optimum performance.
•Never use oven cleaner.
Removing burnt or dried out food residue
•Allow to cool.
•Fill halfway with three parts cold water and one part washing-up liquid or vinegar. Place on stove and boil on medium heat until the residue loosens.
•Allow to cool again, remove the food residue and clean according to the “Before first use” cleaning instructions.
Removing heat marks from stainless steel pans
Heat marks are stripes (typically bluish brown) that appear on the surface of stainless steel. They typically occur when the pan is heated too rapidly, causing oxidation of the external surface. This does not harm the pan or affect its performance.
•Prepare a mixture of water and a stainless steel cleaning agent.
•Alternatively, you can choose a natural mixture of water and 2 tbsp baking soda.
•Pour the mixture on the stainless steel.
•Wipe with a soft rag in a gentle, circular motion to remove the marks gently and slowly.
•Never use oven cleaner on your pot or pan.
I already have one scan pan and love it. Mine is 7"" as measured on the bottom of the pan. If I measure the top between the sides it is 9""How is the correct measurement taken
Several of the scanpan series (ie, ctx, pro IQ etc) have induction capability. Can you rank them in their efficiency using INDUCTION cooktop? They seem to have different compositions