ScanpanHaptIQ Stainless Steel-Aluminum 11 Inch Fry Pan

I saw a you tube personality recommending these pans. I have been trying to find the perfect non stick pan that was both non stick and also doesn't try to kill me or my family with chemicals and fumes.I had found that all of the 'healthy' non stick pans overtime wear out. Eggs which originally slid right off, eventually stick horribly all over it even with tons of butter. I assumed maybe it was because the pans were cheap. Did I need to buy a more expensive pan from Denmark? So I did. I bought this pan, which was more than I spend on any other healthy non stick pan previously.It started off like a new romance. Everyone was on their best behavior. My fried eggs cooked evenly, perfectly, and slid right off with ease. Cleaning was a breeze. This was better than any other healthy non stick pan I have tried before. I was so excited. I wanted to replace ALL my pans and pots with scanpan. My new hero. My new kitchen partner.I noticed over time the eggs didn't slide so well. It got worse. I wondered how long I've had these pans for. I realized it had been LESS than 6 months. I did all the things right! I didn't use metal, I didn't run it thru the dishwasher. The sticking got worse. I needed more and more butter. Still...not so great.I emailed them about this sticking issue. This is the instructions -1. Pour water into the pan, filling 3/4 of the pan.2. Add one tablespoon of baking soda per 2 cups of water.3. Bring to a boil using medium heat and simmer for 15 minutes.4. Turn off the heat and let stand for 30 minutes. Clean the cookware as normal.Here is the important part. They tell you you may need to do this several times. You will need to do this more than 3 times. In fact, I would make a point to do this one time your pan every week or every other week if you use it all the time.Just assume this cleaning method is going to be required on a regular basis. If you do try to clean it after 4 times, they do have a lifetime limited warranty you can email them about.

Third scan pan for me. Not for High heat full time….like my husband cooks. Just right otherwise. Wish the handles would clamp on and off. Takes space in drawers. A good dependable pan that browns and cleans up well.

This is a great pan.

I had some scan pan classic and they lasted a long time. Years... I still have the smaller less frequently used one. I decided to upgrade to the HaptIQ. I cook on an electric smooth top range. I've mostly cooked my eggs in the morning for the last few months but I also seared lambchops and it was a breeze. Note: The first egg I cooked stuck to the pan and I was scared that the pan was no good. I just hadnt seasoned it enough. after I boiled some water and cooked some more oily items it worked amazing.

This top end HAPTIQ 11" Scan Pan is a revolution in fry pans! Previously, we used a high end 3 Ply Euro pan that we got in a fancy kitchen store in Barcelona. It never quite heated evenly and the non stick finish began to scratch thru after ten years. This new Scan Pan with 5 Ply heats and cooks so incredibly evenly, and of course food tastes better. I was a little suspicious of the pebble finish, but it is amazing. You only use less than half the amount of butter, and an omelette slips out like a puck on ice. No kidding. We generally cook with lower heat and use a generic vented glass lid, not the expensive one from Scan Pan. We only use a soft silicone brush to spread the butter or olive oil, and silicone spatula turners. They say you can sear and use hard utensils, but this seems risky if you want the pan to last decades, which it probably will. It's not light, but the well designed handle makes it easy enough to maneuver. Danish engineers got this one really right, and the price is very competitive because they don't have the PR renown of the better known brands. You will absolutely love this pan, treat yourself to it and enjoy!

I have had scanpans before and they worked well After three years of daily use the nonstick was less than perfect, so I got a new one. It looks the same, and cleans easily, but fried eggs stick like they were magnetized. I have tried different heat settings, but eggs always stick.

This frypan gave my celebratory rib steak ($24) the best char ever in my long history of cooking, over 50 years.The burner was set for what would be #6 of 10 if it had numbers, and that is as high as it should ever go. The pan got quite hot after 5 minutes, when I placed the steak on it. After 2, maybe 3 minutes I turned it over to see a wonderful black surface. A couple minutes more and I was ready to put it on the cutting board to settle for a minute. (NOTE: the steak was already perfectly cooked at 127F via sous-vide.)Cleanup of the warm pan took about 20 seconds. Two days later, I fried 2 eggs over easy with no oil or butter in the pan. Perfect.DESIGN FLAW! The handle is too round where you hold it. Given that it's made of smooth steel, this makes tilting the pan to pour out small hot items and sauces a bit dicey and unsure. By way of comparison, the handles on my other pans are flatter at the ends and/or made of non-slip materials.For this reason, I took off what would have been the fifth star.

This was recommended by a meal kit company. And I know why after buying. The perfect pan for non-stick cooking. I use it for everything.