Now I only have a need for 2 non stick pans in an 8" to 9" and a 10" to 12". I've never been big on non stick pans due to their short life spans and inability to handle high heats due to PFOA, easily warped, and once scratched consider unsafe so I usually purchasing cheap pans that I considered disposable. Now with all Scanpans made in the last 2 years they are guaranteed to be PFOA free. So about 20 months ago I purchased an 8" and 11" fry pan in their Pro line due to the handles that I like better than their Classic line. They still look like the day I bought them after daily use by my wife the pot killer. Now these pans aren't induction ready and other induction ready non stick pans aren't much better than the junk pans I used to buy at much more money.
Now on to the review of the CTX line I purchased due to them being induction ready in early November. Well they have the same shaped handle as on the Pro which drew me to those in the first place. They are also a multi-clad design like the Pro are but they are from outside in 18/0 Stainless Steel, an aluminum alloy, Pure aluminum, aluminum alloy, 18/10 Stainless, ceramic titanium and then the non stick surface.
Now first impression of them is the weight in that they are heavier than the Pro. This is understandable in that the Pro being an aluminum alloy, Pure aluminum, aluminum alloy, ceramic titanium and non stick layers multi-clad which made them a bit heavier than most single layer aluminum non stick pans I had used. Another thing different is the cooking instruction I got with the pans. The Pro line said to add fats such as butter etc to the pan then heat up while the CTX says to heat pan then add fats like most other cookware. It also said not to use a aerosol type oil such a Pam but that was also true with all other non sticks I've seen.
These pans are as perfectly finished as any pan I've ever owned but then the 8" pan cost as much as the 8" and 11" Pros did combined, and this is at a seriously discounted price for previous customers signed up for early release.
The non stick surface looks the same as on the Pro line as that seems to be their standard green finish ceramic titanium and non stick surface. I've cooked with them now for a month and they still look new but time will tell. I've actually put under the broiler (rated oven safe to 500°) as well as cooked on high with them and they seem to handle is just as good as my stainless or cast iron does. They do clean easily and nothing has stuck to them at all, even making an a fried egg in a dry pan doesn't stick nor did in my Pro pans either. They are also dishwasher safe though I wouldn't consider that something I would do myself to any pot or pan.
These come with a life time warranty with a few caveats such as graying of the finish color (can change over time though didn't on my pros and haven't on these). They also will not cover abusive damage such as dented pans or obvious abused pans pretty much like All-Clad or any other manufacturer out there. Other than the price which is up there with All-Clad and many other makers top of the line, these are really great pans. I justified them by all the non sticks I've throw away thought the years with the Pro line lasting me twice as long as any other non stick I've ever owned and still going strong.
Now on to the review of the CTX line I purchased due to them being induction ready in early November. Well they have the same shaped handle as on the Pro which drew me to those in the first place. They are also a multi-clad design like the Pro are but they are from outside in 18/0 Stainless Steel, an aluminum alloy, Pure aluminum, aluminum alloy, 18/10 Stainless, ceramic titanium and then the non stick surface.
Now first impression of them is the weight in that they are heavier than the Pro. This is understandable in that the Pro being an aluminum alloy, Pure aluminum, aluminum alloy, ceramic titanium and non stick layers multi-clad which made them a bit heavier than most single layer aluminum non stick pans I had used. Another thing different is the cooking instruction I got with the pans. The Pro line said to add fats such as butter etc to the pan then heat up while the CTX says to heat pan then add fats like most other cookware. It also said not to use a aerosol type oil such a Pam but that was also true with all other non sticks I've seen.
These pans are as perfectly finished as any pan I've ever owned but then the 8" pan cost as much as the 8" and 11" Pros did combined, and this is at a seriously discounted price for previous customers signed up for early release.
The non stick surface looks the same as on the Pro line as that seems to be their standard green finish ceramic titanium and non stick surface. I've cooked with them now for a month and they still look new but time will tell. I've actually put under the broiler (rated oven safe to 500°) as well as cooked on high with them and they seem to handle is just as good as my stainless or cast iron does. They do clean easily and nothing has stuck to them at all, even making an a fried egg in a dry pan doesn't stick nor did in my Pro pans either. They are also dishwasher safe though I wouldn't consider that something I would do myself to any pot or pan.
These come with a life time warranty with a few caveats such as graying of the finish color (can change over time though didn't on my pros and haven't on these). They also will not cover abusive damage such as dented pans or obvious abused pans pretty much like All-Clad or any other manufacturer out there. Other than the price which is up there with All-Clad and many other makers top of the line, these are really great pans. I justified them by all the non sticks I've throw away thought the years with the Pro line lasting me twice as long as any other non stick I've ever owned and still going strong.