Cookware Reviews

I was really surprised by the size of this pan. I specifically was looking for a lasagna pan and came across this.

This has been a really good pan. It heats evenly, so the edges of my lasagna aren't burned with the center still cold.

I also like the fact that it is big enought for a roast, too. Being a college student, I am on a bit of a limited income, so if something can double as something else, it's great.

I think a small turkey will look good in this!

Everything old is new again, and so it is with pressure cookers. The feared relic of my mother's and grandmother's kitchens has returned. We all feared it's reputation for exploding and scalding us as small children, but some improvements in technology have removed virtually all the risk.

My wife, who shares those frightening memories now uses our Russell Hobbs without even squinting when pressuring down (oh, that dreaded step just before opening was just like defusing a bomb in the old days!). It has become a part of our weekend cooking arsenal we wouldn't want to do without.

The quality here is the very best, with a magnificent aluminum exterior that cleans up easily while seemingly remaining quite scratch-proof, and an interior that is Teflon-like and also simple to clean. The 8 quart basket that actually holds the food is effortlessly removed and cleaned in minutes with warm water and soapsuds.

The technology demands more than a casual scan of the complete and easily understood users' manual. There are digital adjustments that can be made and readouts of such things as pressure and temperature that can be called up as needed on the wonderful green luminescent display screen on the machine's front panel. Also, one wants to fully understand how to depressurize before opening, though relax, it is impossible to open the machine until the pressure has dropped to nearly ambient numbers.

Now, why use a pressure cooker at all? Because it is faster than anything except a microwave, and nothing you put in a microwave will ever taste as fresh and juicy as it would were it cooked in one of these devices. The food is not only delicious, it's also healthier than any other means of cooking.

So it was, the pressure cooker was grandma's microwave, laid aside by the microwave's glitzy technology, but like the Terminator, it is back, and with a vengeance. Microwaves beware, cooks enjoy. Bon apetit.

This is an excellent addition to the scanpan collection. Its stackable, so like bamboo steamers you can set several on top of one another and steam several items at once. Great for dim sum.

Scanpan Titanium is made in Denmark. It is one of the best lines of nonstick cookware on the market, mainly because the pans have a ceramic-titanium surface which is bonded to cast aluminum. All other nonstick pans work with one or more layers of traditional coatings which over time will start to peel, scrape or blister.

These pans have heavy-gauge, perfectly flat bases and can be used on electric, gas, ceramic and halogen cook tops. All Scanpan cookware, glass lids, and handles are ovenproof to 500º F. This is a feature unmatched in the industry.

In order for me to describe these pans to you, I would also like to compare them to my other favorite: Calphalon Professional Nonstick pots and pans. The nonstick qualities of Calphalon are superior, however, Scanpan is superior for moist heat cooking and for cooking in the oven.

I love both of these lines, so I have compromised by buying some of each. Scanpan does not have superior nonstick but has incredible durability and stay cool handles. Calphalon has superior nonstick capabilities but has less durability; also the metal handles get incredibly hot and I have to use hot pads, which I find annoying.

As a result, for frying I recommend ordering the 13-inch griddle and the multi-use 5-quart sauté pan from Calphalon, which has many uses. You can still use the fry pans for sautéing or frying, they do brown items nicely, however, cleanup is not as easy. You can scrub them with brush, but they no longer recommend the metal scrubber.

When comparing prices of pans, never go with the cheapest set unless you plan to buy more than one or two sets in your lifetime. So far, I have had three sets of cheap nonstick pans. I discovered I spent more in the long run with cheap pans. It is a balance of functionality and endurance. These two brands are the ones I use in my own kitchen and can say they do a fine job. They are heavy and that is why I love them, they are not perfect...but what is?

When Calphalon makes a nonstick set with stay cool handles that has the same durability and weight I would consider a change. Until then I use Scanpans and Calphalon. Scanpan pots and pans do very well on flat cooktops. No spinning!

Scanpan Titanium is made in Denmark. It is one of the best lines of nonstick cookware on the market, mainly because the pans have a ceramic-titanium surface which is bonded to cast aluminum. All other nonstick pans work with one or more layers of traditional coatings which over time will start to peel, scrape or blister.

These pans have heavy-gauge, perfectly flat bases and can be used on electric, gas, ceramic and halogen cook tops. All Scanpan cookware, glass lids, and handles are ovenproof to 500º F. This is a feature unmatched in the industry.

In order for me to describe these pans to you, I would also like to compare them to my other favorite: Calphalon Professional Nonstick pots and pans. The nonstick qualities of Calphalon are superior, however, Scanpan is superior for moist heat cooking and for cooking in the oven.

I love both of these lines, so I have compromised by buying some of each. Scanpan does not have superior nonstick but has incredible durability and stay cool handles. Calphalon has superior nonstick capabilities but has less durability; also the metal handles get incredibly hot and I have to use hot pads, which I find annoying.

As a result, for frying I recommend ordering the 13-inch griddle and the multi-use 5-quart sauté pan from Calphalon, which has many uses. You can still use the fry pans for sautéing or frying, they do brown items nicely, however, cleanup is not as easy. You can scrub them with brush, but they no longer recommend the metal scrubber.

When comparing prices of pans, never go with the cheapest set unless you plan to buy more than one or two sets in your lifetime. So far, I have had three sets of cheap nonstick pans. I discovered I spent more in the long run with cheap pans. It is a balance of functionality and endurance. These two brands are the ones I use in my own kitchen and can say they do a fine job. They are heavy and that is why I love them, they are not perfect...but what is?

When Calphalon makes a nonstick set with stay cool handles that has the same durability and weight I would consider a change. Until then I use Scanpans and Calphalon. Scanpan pots and pans do very well on flat cooktops. No spinning!

Mine is over 15 years and still looks and works like new! This is a uniquely valuable pan. You can crank up the heat to high, cook quickly with assurance of smooth even heat, then rinse it under the fawcet to swish absolutely clean while it's still hot. AMAZING. No risk of warping or damage. No problem with sticking. And because of its density and superior conductivity, NO problem with burnt foods. While I love my LeCreuset, it can't handle high heat. Scanpan is a natural for things that like high heat. If you haven't tried this brand yet, this pan would be the one to try first.

I was initially very skeptical about spending so much money on a pan, but I had read good reviews about Scanpan products, so I thought I'd give it a try. Now that I have this saute pan, I cannot do without it!

I have abused this pan most horrendously, and it still remains perfectly nonstick. Cleanup is always a cinch. And it is big and versatile enough to take care of all cooking needs. I even use it for a casserole dish.

Granted, this pan is a lot heavier than what I'm normally used to, so it's impossible for me to carry it with just one hand. But it's pros far outweigh its only con.

If you could own only one of the ScanPan products, this is the one to have! We use this pan to cook soups and stews, stir-fry meats and vegetables and even to bake in. It's large enough to cook a meal for a family yet still light enough to handle easily. Its high sides allow you to stir-fry or deep-fry without the oil spitting all over the range-top. The ScanPan non-stick coating is a wonderful material. Almost everything just rinses off it. More tenacious materials, like burned-on gravy from beef stew, can usually be removed simply by soaking overnight, with a quick handwash in the morning. If all else fails the factory-supplied steel wool will polish it right up! We cook in one of these pans almost every day and love it!

All scanpans are about the same. Well built, nice flat bottoms for use on glass top stoves. This pot is a perfect addition if you want to use a pot when cooking stews/chili/pasta for 1 to 3 servings. Scanpan does make bigger pots if you need.

I have several pieces along with the stainless steel versions. I had a new glass stove top and you need to have completely flat bottomed pans and after investigating I found Scanpan was the only really flat pans and were recommended for my stove top. They clean easily. Heavy pans (especially the stainless). Very satisfied.