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Galeron
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Joined: 21 Feb 2007
Posts: 389
Location: Ohio, USA
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 Posted: Mon Jun 23, 2008 11:28 pm Post subject: Scanpan Cookwear |
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I came across this cookware by reading through 'Concise Bear.' He seems to think it is the best. I'm thinking of getting a couple of pieces myself. Bear stated the following...
| Quote: | | Scanpan Ceramic Titanium- non-teflon, non plastic, very hard (you can use metal implements), nonstick extraordinary (neither oil or water sticks), Danish made pots and pans, are IMHO the ONLY cookware to own. Not cheap, but comparable in price to other gourmet cookwares- but without a peer at any price. |
http://www.scanpancookware.com/
My cast iron pan is great, but would love something truly non-stick that doesn't need maintenance seasoning here and there. I like the look of their professional grill pan.
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VLC/high fat since 11/18/06 | 5'11'' @ 143 lbs. | Indeterminate Colitis 06/23/08 | Accutane user 8+ years ago & trying to heal | Egg/dairy free since 05/25/08 |
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ReddyMcMeaty
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Joined: 20 May 2006
Posts: 5776
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| Posted: Tue Jun 24, 2008 5:31 am Post subject: |
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mine peeled after a short time
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor." |
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brklx
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Joined: 02 Jun 2006
Posts: 350
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| Posted: Tue Jun 24, 2008 6:36 pm Post subject: |
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| ReddyMcMeaty wrote: | | mine peeled after a short time |
Are you saying that your Scanpan peeled?
That is bad news. I have an old Magnalite that has a similar type of coating no problems whatsoever, but I considered upgrading to Scanpan. |
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Erasmus
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Joined: 20 Feb 2008
Posts: 142
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| Posted: Tue Jun 24, 2008 7:10 pm Post subject: |
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Restaurant Supply Store.
Buy an inexpensive, high quality regular old teflon pan. One that you WILL replace every 3 to 4 years. Then just use it for those "teflon apps". The rest of the time use ol' faithful, the cast iron pan. For your non-reactive cooking needs get a high quality multi-clad stainless pan.
Lots of people report problems with scanpans.
-E, who also suggests getting a wok, cast iron of course.  |
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Carnation
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Joined: 15 Dec 2007
Posts: 3586
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| Posted: Tue Jun 24, 2008 7:25 pm Post subject: |
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| I'd have to vote for cast iron, too. It doesn't take too long cooking with animal fat to get one slicker than snot. |
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ReddyMcMeaty
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Joined: 20 May 2006
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| Posted: Tue Jun 24, 2008 7:57 pm Post subject: |
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| Carnation wrote: | | animal fat to get one slicker than snot. |
You've got a real sexy way with words
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor." |
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Carnation
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Joined: 15 Dec 2007
Posts: 3586
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| Posted: Tue Jun 24, 2008 8:04 pm Post subject: |
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| Slicker than freshly Zamboni'd ice? |
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Galeron
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Joined: 21 Feb 2007
Posts: 389
Location: Ohio, USA
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| Posted: Thu Jun 26, 2008 11:39 pm Post subject: |
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I constantly do steaks in my cast iron pan, using tallow... but I don't seem to be able to build any type of season. 
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VLC/high fat since 11/18/06 | 5'11'' @ 143 lbs. | Indeterminate Colitis 06/23/08 | Accutane user 8+ years ago & trying to heal | Egg/dairy free since 05/25/08 |
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Carnation
Top Carnivore
Joined: 15 Dec 2007
Posts: 3586
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| Posted: Thu Jun 26, 2008 11:58 pm Post subject: |
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Do some deep frying in it. And after every time you use it, give it a quick wash, grease it up heavily again, and put it back on the burner on heat for a few minutes. I got a new pan last summer and had it in pretty good condition in a few months. But my all-time favorite is my gran's egg pan. Nothing will stick to it! I can even make egg-crepes in it.
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