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11" Pro Fry

Frypans are not shipped with lids The patented ceramic-titanium nonstick surface allows for high-heat cooking including searing, browning and deglazing, features not normally associated with nonstick cookware. Plus, it offers fool-proof food release and easy cleanup. Constructed with an extra-thick pressure-cast aluminum base that transmits heat rapidly and evenly with no hot spots, this cookware can be used for any type of cooking from boiling water to baking a vegetable casserole. With its contemporary design, the pieces are ideal for oven-to-table serving. PFOA free. Made in Denmark. Full lifetime warranty. Dishwasher-safe. Before using for the first time, hand wash in warm soapy water. After each use, wash with warm soapy water while it is still warm. The product should be completely clean before storing. Do not use aerosol sprays. Do not over heat. Do not use to store food. Burn marks due to overheating or charring of fatty substances can be removed by filling 3/4 full with water, adding a dessert spoon of dishwashing liquid, and simmering for 15 minutes. Then rinse and scrub as usual. Some signs of normal wear and tear will not affect the non stick finish. Full lifetime warranty. Heavy-duty pressure cast aluminum base for perfect heat distribution 18/10 stainless-steel lids and riveted cast stainless-steel handles No pre-oiling or seasoning needed Scientifically researched optimum pan base thickness to heat up quickly and retain heat better than any other pan Browns, sears and deglazes Guaranteed not to have hot spots Perfect food release makes for easy cleaning Will not warp, peel, blister or crack Suitable for all stove tops (excluding induction) Cast 18/10 stainless-steel handle stays cool longer Insulated handle cover included Heavy-duty stainless-steel rivets permanently secure handles to pan body Safe to use with metal spatulas Oven safe to 500 F (260 C) PFOA free Illustrated instruction booklet included 8" fry pan Diameter: 8" Length: 14 1/4" including handle Height: 1 1/2" 9 1/2" fry pan Diameter: 9 1/2" Length: 16" including handle Height: 1 1/2" 10 1/2" fry pan Diameter: 10 1/2" Length: 18" including handle Height: 1 1/2" 12 1/2" fry pan Diameter: 12 1/2" Length: 20" including handle Height: 2" 14" fry pan Diameter: 14" Length: 23 1/2" including handles Height: 2"

Price: $173.00 $129.95

11" Covered Casserole (6.5 qt)

Contemporary casserole design. Great for preparing pasta, sauces, stews and casseroles. 15x6x12 6.5lbs 1. Before first use, remove all packing materials, labels and tags and wash pan in hot, soapy water. Rinse well and dry. Assemble the glass cover handle, if applicable, following the instructions on the poly bag that holds all handle parts. Tighten by hand, only, do not use tools. Make sure the small washer that goes on the underside of the glass cover is flush with the glass surface. If not, turn the washer around and re-assemble the handle. 2. Heat pan to working temperature. Medium heat is typically sufficient for frying and sauting. Since each stove top has its own settings, find the best heat setting for your stove by starting at a lower setting, then gradually increase until water splashed on the pan surface evaporates immediately with a sizzle. High heat can be used for other applications, like boiling water, stir frying, oven roasting etc. SCANPAN Cookware is oven safe to 500 F. 3. SCANPAN CLASSIC can be used without oil, butter or other seasonings, making it especially suitable for low fat diets. 4. After use, remove food and clean SCANPAN Cookware with warm, soapy water. SCANPAN CLASSIC wipes clean with a sponge. SCANPAN CLASSIC is dishwasher safe. We recommend to use extra care if you decide to clean the pans in the dishwasher to prevent damage to plates, glassware etc. 5. When storing SCANPAN Cookware and "nesting" (placing smaller pots inside larger pots) is required due to space limitations, we recommend placing a paper or cloth towel between the pots and pans to prevent scuff marks. Glass covers should ideally be stored upright using the SCANPAN Glass Storage Rack # 999150. If that is not practical, we recommend using towels or other suitable material to wrap the covers and to prevent them from chipping or breaking.

Price: $255.00 $179.95

11" Covered Low Sauce Pot (5qt)

Traditional stew pot design. As the name implies, ideal for stews but also soups and roasts and anything that needs to be heated and cooked for a longer time.14x5x12 7lbs

Price: $258.00 $179.95

11" CTX Cover

11" CTX Cover Please note that lids are not included in Scanpans lifetime warranty.

Price: $57.00 $42.95

Price: $49.00 $34.95

Price: $40.00 $29.95

11" Stir Fry Pan

A traditionaly round-bottom iron pan called a wok is heated to a high temperature. A small amount of cooking oil is then poured down the side of the wok (a traditional expression in China regarding this is "hot wok, cold oil"), followed by dry seasonings (including ginger and garlic), then at the first moment the seasonings can be smelled, meats are added and agitated, then once the meat is seared, vegetables along with liquid ingredients (for example often including premixed combinations of some of soy sauce, vinegar, wine, salt, sugar, and cornstarch) are added and the wok may be covered for a moment so the water in the liquid ingredients can warm up the latest additions as it steams off. To keep the meat juicy, usually a cook would take the seared meat out before vegetables are added, and put the meat back right before vegetables are done. In some dishes, or if the cooking conditions are inadequate, different components may be stir fried separately before being combined in the final dish (if, for example, the chef desires the taste of the stir fried vegetables and meats to remain distinct). The food is stirred and tossed very quickly using wooden or metal cooking utensils. Some chefs will lift the wok to the side to let the flame light the oil or add a dash of wine spirit to give the food extra flavor. Using this method, many dishes can be cooked extremely quickly (within a minute). Some dishes that require more time are cooked by adding a few dashes of water after the stirring. Then the wok is covered with a lid. As soon as steam starts to come out from under the lid, the dish is ready. In this case, the food is stir fried on high heat for flavor and then steamed to ensure that it is fully cooked. The wok is heated and with the wok hot, the oil, seasonings and meats are added in rapid succession with no pause in between. The food is continually tossed, stopping for several seconds only to add other ingredients such as various seasonings, broths or vegetables. When the food is deemed to be cooked it is poured and ladled out of the wok. The wok must then be quickly rinsed to prevent food residues from charring and burning to the wok bottom due to residual heat. The main ingredients are usually cut to smaller pieces to aid in cooking. As well, a larger amount of cooking oil with a high smoke point, such as lard, is often used in bao. 15x5x12 4.53lbs

Price: $165.00 $114.95

Price: $50.00 $36.95

11in Covered Saute Pan 3.25 qt

While stocks last, we are giving away this Saute pan FREE with any order over $400 ** See Terms and Conditions.  Subject to change at any time.  This product is no longer available for general distribution and is only available online here !  The word "saute" comes from the French "sauter", meaning "jump". When the chef lifts the pan and tosses the food, the ingredients "jump" into the air and fall back in the pan, ensuring even cooking on all sides. These traditional, round saute pans have high side walls, allowing large amounts of liquid to be used if needed. With the high side walls and the domed lids, they are also ideal for frying larger quantities of food, as well as blanching spinach and other legumes. Prepare all ingredients for a casserole in a saute pan and pop the whole thing in the oven! 1. Before first use, remove all packing materials, labels and tags and wash pan in hot, soapy water. Rinse well and dry. Assemble the glass cover handle, if applicable, following the instructions on the poly bag that holds all handle parts. Tighten by hand, only, do not use tools. Make sure the small washer that goes on the underside of the glass cover is flush with the glass surface. If not, turn the washer around and re-assemble the handle. 2. Heat pan to working temperature. Medium heat is typically sufficient for frying and sauting. Since each stove top has its own settings, find the best heat setting for your stove by starting at a lower setting, then gradually increase until water splashed on the pan surface evaporates immediately with a sizzle. High heat can be used for other applications, like boiling water, stir frying, oven roasting etc. SCANPAN Cookware is oven safe to 500 F. 3. SCANPAN CLASSIC can be used without oil, butter or other seasonings, making it especially suitable for low fat diets. 4. After use, remove food and clean SCANPAN Cookware with warm, soapy water. SCANPAN CLASSIC wipes clean with a sponge. SCANPAN CLASSIC is dishwasher safe. We recommend to use extra care if you decide to clean the pans in the dishwasher to prevent damage to plates, glassware etc. 5. When storing SCANPAN Cookware and "nesting" (placing smaller pots inside larger pots) is required due to space limitations, we recommend placing a paper or cloth towel between the pots and pans to prevent scuff marks. Glass covers should ideally be stored upright using the SCANPAN Glass Storage Rack # 999150. If that is not practical, we recommend using towels or other suitable material to wrap the covers and to prevent them from chipping or breaking. Size are appromated conversions from metric 1.5Qt (20101200) 8" x 2 1/2" (5 1/2" w/lid) x 14 1/4" w/handle Base: 5 1/4" dia. Weight: 3 lbs. 2.75Qt.(26101200) 10 1/4" x 2 1/2" (5 1/2" H w/lid) x 17 3/4" w/handle Base: 7 1/4" dia. Weight: 4 lbs. 4 oz. 3.50Qt (32101200) 12 1/2" . x 2 1/2" (5 1/2" H w/lid)

Price: $229.00 $129.99