Time to get real for a second though. Cast iron, Stainless steel and coated pans are all different products. They really are. As an active hobby chef I have and love all of these pans for their various use cases (I'm on induction by the way). There is NO WAY you can compare the performance in certain areas of a good non-stick to any other type of pan. You just can't. I don't use Scanpan myself, but my argument is brand agnostic. I also know how to use the different types of pans. I'm interested in cooking and techniques and also spend time experimenting with gear. This is not an argument against the environmental aspect you mention. You are completely right: waste is bad. It's just that the whole "cast iron and stainless are also non-stick" is BS, pardon my kitchen French.
You are technically correct but due to the intense environmental issues, the nonstick that you can get from cast and carbon is definitely good enough to ditch coated cookware. It's It's black and white issue.
@@nickcoulter973 Hey. I have not. It's on my "to buy when I see one that I like" list. I would like to try a modern, smooth cast iron, that has been planed completely flat for induction tops. I do think those can perform well too. But for the great masses, a quality non-stick is completely effortless to use. Just need to know its weaknesses and take care of it. But it won't last like a cast iron-that's a given. More than that, I would like to see more variation in shapes and sizes. I can connect two of my induction zones to one large zone, but that would be more fitting of a rectangular pan. I know they are out there, just not as easy to find as circular ones.
@@diminishedreturn Unfortunately, I have no brand recommendations. Mine is vintage. The Smithey No. 10 flat griddle looks really nice, but I don’t have any experience with them. They claim they work well with induction stovetops. Happy cooking, and good luck with your search. If you happen to find a special lifetime cast-iron, let me know.
Thank you for this. I purchased some food52 non-stick pans 2 years ago because I got caught up in the hype and before discovering this channel. I’ve asked a few questions and an awesome viewer told me about a few brands of stainless steel. One of them being Tramontina. I was looking online, comparing between them and all-clad, and DeBuyer. I went into a thrift shop one day and found a full set of the Made in Brazil Tramontina Tri-Ply for cheap. Got some beekeepers friend and made them look brand new. It’s been fun to learn how to cook with these pans. I am giving my food52 pans to a friend who needs new pans desperately as a place holder and with information to this channel so when it comes time for them to buy their next cookware, it will be for life!
Your video is spot on, I've owned numerous scan pans over the years and was literally looking at the coating chipping away at the edge of my CS+ 8" pan and started searching for an alternative because I'm sick of seeing the chips of coating coming off and realizing those are likely getting into my food no matter how careful I am. I watched your stainless pan video of how to cook eggs and not have them stick and it was exactly what I needed. I dusted off my All Clad pan that I haven't used in years since I was sick of cleaning it and tried out your steps. I preheated it on 6 on the induction, did the water test and it looked good. Added some oil and wiped it around, dropped in my eggs that I whipped up in a bowl for scrambled and no sticking whatsoever. I did a quick rinse of the pan and couldn't believe how well it worked. I've never had that experience with stainless. With just some proper technique and knowledge I can give away those scan pans and go back to stainless or use my cast iron. Thanks for the videos!
@@elizabethdickerson1136 There are plenty of RUclips videos on this. If I remember correctly you need to heat the pan first and then add oil or butter before cooking your eggs. When is it hit enough?... Add a few drops of water at the beginning and when it evaporates it is hot. Or try a cast iron pan.
@@elizabethdickerson1136Do Not cook eggs in a cast iron... Just buy a cheap ceramic pan for eggs.. The pan should last a couple years if you take care of it
If and when I wear down my scan pan Haptiq coating on my fry pans I would gladly pay the premium for a replacement since they are engineered to last long and same with my Woll cookware.
Hi, thanks for your focus and information about this. I have heard from several that non-stick has to be treated as a consumption product. But, I cannot accept that kind of use and throw away attitude. I'm just about buying new casserole/saucepan. I'm a cooking amateur and a father of 3 kids. Every morning making oatmeal porridge to them, and has in my frustration weared out seveal non-stick type casseroles last 5-7 years. The last one from Woll was the most expensive, and I also heard it should be the best option that time. But, it started to flake after only three years. Even if it has life time guarantee, one can always argue that it is used wrong; heating or maybe one time used metal in the pot etc. etc. So, I did not bother using time on that loop with Woll. Now I have replaced my two frying pans with De Buyer carbon steel and are very happy with the choice. But, what about my porridge....is there any real alternative to non-stick that works for milk based cooking? I'm planning for a small sized one (approx 1.5 - 2 litres) with a lid to be used mainly for porridge but also for rise, milk based sauses etc. Appreciate all good alternatives to non-stick, thanks!
I live in Thailand we a a small manufacture that can turn my old worn out nonstick pan to a new beautiful re- coating non stick pan. They charge around 200-300 baht ( 5-8 dollars) depending on the size of the pans. They do big cleaning of the pan + the new coating. I never have to buy new pan again.
The best solution for those who have purchased Scanpan and worn off the non-stick is to realize that they can't get a permanent non-stick pan and just keep their Scanpans like they would pans that are not so-called non-stick. Our Scanpans lost their coating long ago, but they are still sturdy and otherwise well made. I thought briefly about getting cast iron, until I realize that Scanpans that have lost the non-stick surface can be seasoned much like a cast iron pan and will last for years.
I took some cooking classes at a local cookware store (Sur la Table) a few years ago, and they really pushed Scanpan. Luckily I didn't buy. Bought my first carbon steel pan (de Buyer) a year ago, and haven't looked back, thanks to your channel. I still want a good quality stainless steel pan, and will save for that. Thanks for your videos, Jed! I've really learned a lot since I first subscribed over a year ago.
Thanks, Geoff. I'm glad that the videos have been helpful! Yes, SLT is a big deal when it comes to pushing Scanpan. They're one of those retailers that care more about revenue than the planet
OK. I've just bought a Scanpan for $320. What would you suggest to be the best, none stick deep pan for stove top and oven 28cm lower than this price??? PLEASE HELP, I've only got 8 days before I can't send it back. Thank you PS Must have lid 😉
Great Video ...but i have to say something here ...you are indeed correct about non-stick for a majority of pans...i am a brit living in Denmark (Home of Scanpan...lol)...and as a qualified chef i am always on the look out for quality pans....the last placed i looked to be honest was Scanpan...quite simply for the reasons you mentioned here.....DeBuyer, Le Creuset, Fiskars...i have a majority of the pans.......until ...and i say this through gritted teeth and smiling.......Scanpan came out with the TechnIQ series....may i humbly suggest you review those pans and maybe, they might change your stance on their non stick quality.....they changed my mind for sure......(i am in no way sponsored by any of the aforementioned companies ..i buy my own pans and review them privately)...great videos as always mate...cheers!!
Hi, thanks. I lost count of how many times Scanpan has come out with the latest and greatest non-stick coating that was meant to be 'revolutionary'! I spoke to a Dr of Polymer Chemistry to learn why non-stick coatings will never last: ruclips.net/video/2NOZwyiNSZg/видео.html
So we were looking for some good quality non stick dishwasher safe pans and pots, with a new baby in the house dishwasher safe is our top priority, may I know what would be your recommendations? Thank you in advance!
Hi, there isn't such a thing as good quality non stick. All nonstick pans will wear out and the ones that work the best contain PFAS chemicals which can be toxic to young children and small animals. The very best nonstick for longevity and ease of use is cast iron and carbon steel.
@@Cook-Culture Thank you for your response! After watching a couple more of your vids I started to get the idea. However given our situation now dishwasher compatible is really our top priority, in that case is there any brand you recommend?
@rickyun9946 in that case take a good look as higher quality stainless steel. If you use it at the right temperature it can be quite stick resistant. I like Demeyere. The Industry is an excellent choice for all cooking.
Interesting. I have had my Scanpans for a very very long time, a gift from my husband and I loved them. One large and one small frying pan and a cook pot. Having said that, your video is spot on. I too agree that these pans are great in so many ways but again, it has a non stick surface that wears out. Especially if you use a high heat for our varying amounts of delicious meals. The nice thing for me is that with the lifetime warrantee, I have been able to send the damaged ones in and receive "brand new" ones each time. What I am finally coming to believe is that the new pans soon start to loose the non stick value as well and question how healthy this stuff is for my family and the environment. The directions used to say to use never use over a high heat. I certainly admit I am guilty of often having my gas stove turned up way to high under my frying pans at times. This time, I will research better for new pans. Thank you for this video.
Thank you for the comments. I'm glad you've come to this place on your own. You are now prepared to journey away from nonstick to lifelong cookware. I'd suggest you look closely at carbon steel to replace your Scanpan. A bit of a learning curve but I know loads of people that have made the switch and are super happy.
I am looking to get new pans as mine are over 20 years old and in need of replacements so have been doing my research. I am primarily using it to cook pancakes on occasion but mostly vegetables and tomato sauces as I am vegan. Would carbon steel be a good non-stick surface once seasoned for cooking pancakes and vegetables? Are there better options for a seasoned non-stick than carbon steel? Thank-you
yes! you are 100% correct. I just threw out our 13" high end induction ready Scanpan braiser. Yes it lasted longer than most nonstick but for several hundred dollars US it was only about 2 1/2 years of use when i noticed it was sticking. It got progressively worse until my wife complained. I realized that means we are eating that coating. Next pan will be an Atlantis.
0:59 feel free to stop here if you’re here to see how good the pan itself is. Isn’t a nonstick that lasts 7 years, let alone 15, an absolute win? Idk what kind of person goes through a scanpan in a single year, but that same person is probably going through multiple T-fals. Sure it’s not perfect for the environment but it’s a marked improvement on the existing items, at least at similar price points if not beyond. Agreed on reducing consumption but we have to be realistic with how consumers purchase things, so I don’t find it helpful to criticize scanpan when it’s a much better alternative than most things out there.
What kinds of cookware do you recommend? I have had ScanPans for 23 years (constant use and in the dishwasher) and they are finally wearing out. I would like to replace my cookware and want to make a good choice.
@@Cook-Culture cast iron even with good coating doesn't work well for pancakes :(, and it's just too heavy to flip . Carbonsteel i don't have experience, which brand or model would you recommend for 28cm size. For coating Lindeed oil is the best i read some articles?
Scanpans do seem to last much longer than others but you are right, they do eventually wear out over time. I started out with a classic skillet and after about 5 years, it lost the non-stick property and so I replaced it with a "professional" series skillet thinking it would be the last one I would ever need, this month 6 years later I realize it too is losing the non-stick property. So weeks before I even came across your YT channel and viewed this video, I had already decided to learn to use and season carbon steel and cast iron. I've had my stainless for over 10 years but non-stick it is not -- though great for making sauces and gravies. And although my classic scanpan wok and 2qt saucepan are still working well after almost a dozen years, I will be replacing my scanpan skillet with a couple of well seasoned carbon steel skillets for my non-stick needs.
I'm a middle aged man who's just now learning to cook for himself! Sounds like to me that I should buy a cast-iron pan and take those extra steps to properly oil it and bake it in the oven for it to last me for decades, right? Is that the best thing one can do?
Ok I have steel set and I also have cast iron but I absolutely despise ( probably because they always suck ) cooking eggs in these….. so any tips or tricks for frying or scrambled eggs in these pans ??
Totally agree with you, one very true sentence in your video I would like to highlight "you are not saving the world buying cookware of recycled materials, you are saving the world buying cookware which last a real lifetime", same with cars, what's better, a new one or an old one you continue to repair? Think about it 😉
You shouldn't buy cars at all. They pollute the environment and will kill everyone on Earth eventually. Your feet will last you until you need a wheelchair. If you must have some form of mechanical transportation before a wheelchair you can use a bicycle--but I don't even use one of those due to the environmental costs associated with making them then transporting them (usually by diesel trucks!!!!) to the point of sale. If you think you're saving the world--you're probably not.
FWIW...received first Scanpan (11" saute. Home-kitchen use only) in 1986. I thought it the best non-stick I'd ever used...but the non-stick surface does wear out. As of last month, I received my sixth free replacement under their "lifetime" warranty. They're excellent pans...but save your purchase documents.
On our third set. We bought the originals maybe... 30 years ago. They've been replaced twice by Scanpan; we had little to no issues doing so, but going through the exchanges has been a hassle.
No. I have stainless too. While I can alway clean it to zero, it’s a lot more work than a nonstick. I have 40 years in a kitchen, and everything has its place in mine
Cast Iron last a lifetime.... no sorry. I use my grand father's cast iron pan... he's dead. Great video, I agree we should stop buying non stick cookware that last just a few years.
Sorry but you forget to do your homework and inform correct. 1: Scanpan is not Swiss but 100% Danish. 2: Nonstick surface is 99%of the time destroyed by the user, they simply heat pans up to fast and to hot under frying, if you take an infared thermometer you will see surface temps on more then 220 celcius/ 430 f which destroy any pan or make oil, protein poisonous in some level as a retailer and steel focused person know and guide people about any desent sales person and cheff should know. 3: Nonstick surface also need prep after washing with a little oil as cast ion, stainless and blue steel. 4: You have to remember that not all people can handle heavy cast iron or stainless for that sake not all people have gas stove but ceramic or induction actually most have ceramic or induction and that remove in most cases cast iron and blue steel. 5:. It's better to inform the correct way to handle the different products and guide people how not to destroy the food, pans, skilles which 99% do because of misleading people and fan boys. I love my cast iron products from Staub, I love my CTX pans from Scanpan and i love my Bourgeat and Matfer steel pans all last many years and can create perfect results IF you use them and treat them correct. 6: If you think about healthy food and not using nonstick then the risk for poisoning the body way higher and only because wrong temperature, oil and how the fresh materials are getting destroyed the moment it hits the pan with to much heat. In short instead of pointing fingers or make one way holy use your time informing how to use the different products and guide how to handle the products that need to get prepared to get healthy, tasty and perfectly cooked in the centre and on the surface but if you live by clickbait or get money from the brands you have in the kitchen then you allways will be colored and never learn people any thing then you are a sales rep just as those who sells Scanpan that you complain about. In my 35 years in the food business I have only seen people having problems because og wrong using, sure you can by to cheap and Yes Scanpan Classic series are just as bad as other cheap products but when used right they last at least 7-10years.
Hi Sorry. My facts are in order. I was clear that Scampan is Danish. I referred to Swiss Dimond, from Switzerland. All the rest of your points are gobbledygook as Scampan is coated with PTFE which is made from carcinogenic chemicals that poison people and break down under normal use over time making them wasteful garbage. The best pans for long term health for all involved, including the planet, is carbon steel, cast iron and stainless steel.
its weird because i bought a scanpan frying pan at costco just before covid arrived in early 2020 , and its already garbage, i paid about $50 for it whereas i have a basic t-fal set from maybe 16-18 years ago that was made in france and i can still cook eggs, meat etc with only a drop of oil and its still great non sticking
I’m convinced I just bought two Demeyere pans and two debuyer pans to replace non stick coating pans will share pics on Twitter :-) I had a le creuset skillet that I bought years ago with a wooden handle really stupid and bad service used twice once for a vegan beyond meat burger and once to make a simple pasta saus it’s enameled so no issues I guess but now one told me it’s not a good idea to have a wooden handle. Why not? Besides oven save le creuset does not carry any replacement parts. I have the pan for 2yr and used it twice and contacted them yesterday and they told me no returns on used pans and no replacement parts. So my first experience with le creuset is avoid it. Greetings from the Netherlands
@@Cook-Culture i bought it directly from le creuset online store .NL. That's why i contacted them directly and got the previous answer. i thought i was save buying directly from them big mistake.
Sorry - Ive been using Scanpan non stick for the last 20 years, and have only had to replace a roasting pan, that Ive damaged myself, keep it washed up with detergent after every use.
Good on you, that's great news and as I stated in the video, I know lots of people that have cared for their Scanpan as well as you. Unfortunately, the great majority of people don't and it wears out quickly.
It all depends on what you see as bad for the environment really. A pan that lasts 5 or so years then gets recycled. Or a steel or iron pan tha does indeed last a lifetime but over that lifetime consumes vast amounts of oils and fats which ends up down the sink in the waste water systems then into the evironment...or it goes into your body then the waste water/solids system...look into the huge eviro issues fats and oils cause the waste systems. Cooking and consuming protiens is bad for the earth no matter what pan u use so use what you like!!
Hi😁I can see you answer people so I might try as well.I am trying to set up a nice kitchen and need pots and pans.Not looking for a set,but will go with a pan for eggs, pan for meat, fish, pot for rice, for boiling and so on.I assume you’d know what a ktchen needs as I am sooooo confused as to what it is thay I need in order to have fully functioning kitchen.I just thought, pan is a pan as I’m not the most pasionate cook but do want to cook and need all new set up.I have Anolon hard anodize, which was recomended by a chef/ cook and it failed miserably.I have come LeCeuset pots, one all clad and one made in pan.I was today in SLT and they talked about Scanpan and nothing else.That’s why I’m here.Thank you either way.I’ve been looking for a video of such or a list sort but no luck.😂😂😂
It sounds more like a recycling problem rather than a scanpan-problem. Any item has a "life-expectency" more or less. Sure, a cast iron pan will last longer but also takes knowledge and time to maintain. So instead of bashing on this one item. What are you, besides not buying none-stick pans, doing to save the planet? When you buy a can of soda or beer. Are you making sure its being recycled every time? Do you take the bike or public transportation to work? Are you buying clothes second hand? I highly doubt it. And even if you do, some of these problems are larger than a pan. I understand that 1 pan per family every 4 year is an issue. But I personally feel that if I buy a pan that lasts me 4-5 years instead of 1-2, ive done better on the climat than I did before that?
if you're cooking without fat it's a decent solution. there's also the environmental costs of getting ill from all these crappy fried refined fats people are eating. but point taken. don't heat past medium only use nonmetal utensils and hand wash.
Dear God, have people become so stupid that they don’t understand that he’s reviewing the long-term viability of the scan pan, nonstick and its effect on the environment? Idiocracy at its best.
We all make our choices that we are told affect the environment in different ways. I'll always buy nonstick pans and replace them periodically. That said, in other regards, I'm doing less damage than most of the people out there. I drive a plug-in hybrid that I charge with solar power. I only use about 30 gallons of gas per year at about 41 mpg. I've flown four times in the past 25 years. I have reconstructed parts of my house and heavily insulated it. Most of all, I haven't had kids, which means I haven't put the burden of even more people on the environment. I haven't put thousands of diapers in landfills, and I've created nobody who will in turn create their own carbon footprints. My point is that people so often focus on a few beneficial things they are doing right while ignoring other things they do that have far more negative impact. This isn't aimed at this presenter, just at all of the people who have advice that might consider their overall impact.
Hi, thanks for the comment. Good on you for what you sre doing. You may not be aware of the toxic chemicals that are produced and disposed of when nonstick pans are made and thrown away (burnt down). PFOA chemicals are a known carcinogen. By using nonstick, you are poisoning the planet with some pretty heavy-duty chemicals.
Hexclad is just a nonstick coated pan like any other. Just its hiding under those hexagons. The layers between the hexagons will wear out too. Just its not as easy to scratch it, due to the hexagons. But it will wear out over time
I have a scanpan wok and frying pan. I also have a 5 ply allclad copper core pan. Anyone saying you can make a cast iron/SS/Carbon steel pan non stick is fooling themselves. You will need so much more energy to make it so, that it's a total waste of time, and also not great for the planet. I'll watch more of your videos, but this one is not on the money for me.
We'd have to disagree on this one! Making steel nonstick is simple and the best part is that you can strip an old pan and reseason. You can't do that with Scanpan...
if you don't know non-stick wears out, i can see a problem. if you know how to cook with low heat and have proper utensils, they can last a long, long time. i have never had any other pans be non-stick when "cured" properly. everything sticks at high heat and are harder to clean and use more water and soap that goes down the drain. i use aluminum, cast iron, steel (like matfors), aus-ion, solid tekniks. to clean, drain grease, wipe out thoroughly with paper towel, soak in boiling water on stove and scrub, dry thoroughly. non-stick with low heat--wipe out and wash with soap and water--much,much faster.
I can’t master the non stick egg in carbon steel unless lots of butter is used. I use coconut oil and it sticks. I am now searching for a good coated pan because I think the stress from wondering if the egg will stick, the maintenance etc is worse than the risk of the coating.
@@Cook-Culture I tried again. Omelet had to turn into a scramble. Way too much effort and stress. Your videos are great. I have viewed those and others on CS cooking but give up. Maybe because mine is a less expensive CS pan but it even gets good reviews. It has to be me but I give up.
wow, only 7 to 15 years? that's terrible! i have cast irons from someone else's entire life time, now lasting my entire life time, and i'll likely pass it on to my kids. my stainless steel also will likely last me my lifetime. if you are worried about an environmental disaster, look at cell phones. people buy new ones every year and those toxic chemicals inside are being all dumped in a landfill. that's far more worrisome than pans you throw out in a decade.
Maybe all that's true, BUT... I have a Scanpan that is more than 30 years old now that is my favorite dutch oven. Yes, the finish is worn and less attractive than when it was new, BUT when my wife suggested replacing it I nearly lost my mind. To this day it is my go to Dutch Oven pot. I love the even cooking surface. It is a joy to cook with and I can tell you that many happy eaters have uttered words like "that's the best..___(you name it dish) I've ever had. I ordered a Scanpan saucepan and a saute pan today. I have some high-end stainless cookware also that I enjoy very much, but Scanpan is still my fav. All of my cookware gets used frequently, and I'm glad I have it. None-the-less, I enjoy your videos and perspective in cookware
Thanks! Yes, Scanpan, and other brands, can last a good long time....especially a Dutch Oven. The issue is that many people overheat their (frying) pans and they fail quite quickly. Thanks for your comments and the support!
It seems to me that you are stretching a point a bit. Everything wears out. Hell, I spent orders of magnitude more for an SUV and damned if it won't eventually wear out. Expecting a non-stick pan to never wear out is a bit unrealistic. I've got a couple Scanpans and have had them for approx. ten years, and their great pans. Do I expect them to last forever? No. If you find the recyclability to be an issue I'd like to ask about electric car batteries. Where do you go on the warpath about those?
If there was an electric car that would last 1000x longer than another, for the same or less money, would you buy it? That's the difference between iron cookware and scanpan.
Im still waiting for my stargazer skillet here seams a little lost in the mail so hope it arrives safely 😁 gonna last a lifetime and then some. Btw i have scanpan fusion 5 stainless steel pans they are very good
My Scan Pan frying pan lasted a year. Babied it. No metal utensils, stored alone, medium heat... Still scratched. Maybe it can not handle salt? Totally not worth it. The only reason to buy one is if your rich, and want a non stick pan that maintains heat and last a very short time. Oh and his point about the environment is valid too. Learn how to cook with cast iron pan instead of a Scan Pan. Scam pan is a better fitting name. Very disappointed.
My 25 year old Scanpan disagrees with you. You have sold a lot of them, you say, My guess is that you have been selling a counterfeit product claiming to be Scanpan. The reason for this is because you think the pans comes from Switzerland. They dont. It is a 100% Danish product. Not even knowing this basic thing makes your video not trustworthy
Hi, thanks for the comment. I never claimed that Scanpan is made in Switzerland but I do reference Swiss Diamond Cookware, made in Switzerland, which is a similar product using diamond dust instead of Titanium. I can assure you that I sold Scanpan made in Denmark. I worked with the American importer from New Jersey and met with the Scanpan Executives at several tradeshows on many occasions. Clearly you are trying to cast doubt on my first hand knowledge, and industry experience, to confuse the consumer. It's great if you have a 25 year old Scanpan, which shows you know how to care for your cookware. Unfortunately, the great majority of people don't and it wears out quickly. ALL COATED COOKWARE WILL WEAR OUT AND BECOME GARBAGE, INCLUDING SCANPAN. SCANPAN USES MISSLEADING MARKETING AND DOES NOT CARE ABOUT THE CONSUMER OR THE ENVIROMENT. ONLY MAKING MONEY.
You say non-stick pans are bad for the environment because they wear out. Yet behind you in the video are food processors and blenders and other stuff that wears out as well. Sorry, I just can't accept this definition that something that needs replacing is anti-environmental. Everybody buys new cars and new phones and new clothes and new houses, so buying a pan every few years is acceptable.
You're argument doesn't stick. Here's why: If I could by one blender for life, I would. If I could buy one phone for life, I would. Buying garbage non-stick pans when there are 100% perfectly good alternatives that LAST FOREVER is ridiculous. Cast iron, carbon steel and stainless steel. All can be non-stick and all last forever.
You didn't address the fact that you don't get the same performance from a stainless steel pan that you do with nonstick. I'm here to find a nonstick for a French omelette. I've been cooking with stainless steel pans for years and it's almost impossible to keep food from sticking unless you float it in oil, which I really don't want to do with a French omelette. What is your stance on cooking with stainless to keep items from sticking if you want us not to buy nonstick. What is the alternative. If you are preaching one idea, you need to follow through with the alternate to the idea you are discouraging. You leave us all without an option.
Sorry, but my 7 year old Scanpan items still have no indication of any coating damage. And I use metal utensils on them all the time. I have a griddle, a 9 and an 11 inch fry pan. I use the 9 inch fry pan several times a week. Their big advantage is that they stay flat. For those using glass cooktops, they are perfect. So, yea, if you're a professional cook and use the pans at a commercial level, sure, they won't hold up probably. But professional cooks are probably using stainless anyway. I like the pans and I'm not planning on replacing them anytime soon.
Not true. Scan pan is better than rest. This guy is simply not telling true. I cook every day 365 days in a year. I have tried every pan there is, and Scan Pan is my go-to pan Period. It is pricey but you get what you pay for.
Video did say scan pan is better than the rest of non-stick. How long have you used your scan pan? I am looking to get new pans as mine are over 20 years old and in need of replacements so have been doing my research.
I am a chef and im pretty sure I cook more often and use more pans than you do. I am not sure why you are focused on Scanpan...your post is disingenuous at best...the truth is NO nonstick pan lasts forever..none..If your issue is with the environmental issues then that's another conversation. I have used AllClad Ruffoni Greenpan cast iron carbon steel and none of them last forever...Tramontina Henckels Wolf..name it i've used them and they all perform a function to a lesser or better degree...I personally started using Scanpan and I wish I had foiund it before buying my Hexclad skillet trio with wok (Costco). I throroughly enjoying my Scanpan..sorry
@@Cook-Culture oh you don't appreciate a different POV I see. No where in my statement did I say any pan is better...reread my statement. I said I use many different types of pans but I currently enjoy using my Scanpan . It's up to everyone to choose the pan of their choice . I never stated any pan would outlast another...so much for comprehension
He wants to lecture on the environment, but look at his carbon footprint with his massive house. Thanks John Kerry. Want another private jet flight to climate event? Lol
scanpan is garbage. less than 1 year in and I was scrubbing the pan before pancakes otherwise thy would taste like last nights tacos. im shopping for a new pan. Yes I have high carbon, cast iron. I need a nonstick deep saute 12" 3" deep
Wrong. Scanpan nonstick is not a "surface" - the CS+ pan is actually made out of the nonstick material and then the metal is clad onto that material. Do your research. Perhaps the Canada version is different.
No, same garbage in every country. Please reread what you described and explain how it makes sense, and would work being 'clad'. Best not to believe all the marketing mumbo-jumbo that is puked our by companies that are trying to convince people that Teflon pans are durable. Complete and utter garbage.
there should be an option to send it to the factory to re coat the pan and there will be no waste
Time to get real for a second though. Cast iron, Stainless steel and coated pans are all different products. They really are. As an active hobby chef I have and love all of these pans for their various use cases (I'm on induction by the way). There is NO WAY you can compare the performance in certain areas of a good non-stick to any other type of pan. You just can't. I don't use Scanpan myself, but my argument is brand agnostic. I also know how to use the different types of pans. I'm interested in cooking and techniques and also spend time experimenting with gear.
This is not an argument against the environmental aspect you mention. You are completely right: waste is bad. It's just that the whole "cast iron and stainless are also non-stick" is BS, pardon my kitchen French.
You are technically correct but due to the intense environmental issues, the nonstick that you can get from cast and carbon is definitely good enough to ditch coated cookware. It's It's black and white issue.
Have you tried a polished cast-iron pan? I have one that I would put up against any non-stick I have ever used, when comparing non-stick capabilities.
@@nickcoulter973 Hey. I have not. It's on my "to buy when I see one that I like" list.
I would like to try a modern, smooth cast iron, that has been planed completely flat for induction tops. I do think those can perform well too.
But for the great masses, a quality non-stick is completely effortless to use. Just need to know its weaknesses and take care of it. But it won't last like a cast iron-that's a given.
More than that, I would like to see more variation in shapes and sizes. I can connect two of my induction zones to one large zone, but that would be more fitting of a rectangular pan. I know they are out there, just not as easy to find as circular ones.
@@diminishedreturn Unfortunately, I have no brand recommendations. Mine is vintage. The Smithey No. 10 flat griddle looks really nice, but I don’t have any experience with them. They claim they work well with induction stovetops. Happy cooking, and good luck with your search. If you happen to find a special lifetime cast-iron, let me know.
@@nickcoulter973 there are many test online and when done completely inbiased you can't beat a good non stick if only judging for nonstick
Thank you for this.
I purchased some food52 non-stick pans 2 years ago because I got caught up in the hype and before discovering this channel.
I’ve asked a few questions and an awesome viewer told me about a few brands of stainless steel. One of them being Tramontina. I was looking online, comparing between them and all-clad, and DeBuyer. I went into a thrift shop one day and found a full set of the Made in Brazil Tramontina Tri-Ply for cheap. Got some beekeepers friend and made them look brand new. It’s been fun to learn how to cook with these pans.
I am giving my food52 pans to a friend who needs new pans desperately as a place holder and with information to this channel so when it comes time for them to buy their next cookware, it will be for life!
Awesome! Thanks
Your video is spot on, I've owned numerous scan pans over the years and was literally looking at the coating chipping away at the edge of my CS+ 8" pan and started searching for an alternative because I'm sick of seeing the chips of coating coming off and realizing those are likely getting into my food no matter how careful I am. I watched your stainless pan video of how to cook eggs and not have them stick and it was exactly what I needed. I dusted off my All Clad pan that I haven't used in years since I was sick of cleaning it and tried out your steps. I preheated it on 6 on the induction, did the water test and it looked good. Added some oil and wiped it around, dropped in my eggs that I whipped up in a bowl for scrambled and no sticking whatsoever. I did a quick rinse of the pan and couldn't believe how well it worked. I've never had that experience with stainless. With just some proper technique and knowledge I can give away those scan pans and go back to stainless or use my cast iron. Thanks for the videos!
Love the story. Thank you! Good on you!!
Totally agree with you. As I am a biologist, we started using only cast iron in our home a long time ago.
Do you cook eggs in cast iron ?? I have steel and I hate eggs in them !! Any tips
@@elizabethdickerson1136 I saw a video a long time ago that said to use oil AND butter when cooking eggs.
@@elizabethdickerson1136 There are plenty of RUclips videos on this. If I remember correctly you need to heat the pan first and then add oil or butter before cooking your eggs. When is it hit enough?... Add a few drops of water at the beginning and when it evaporates it is hot. Or try a cast iron pan.
@@elizabethdickerson1136Do Not cook eggs in a cast iron... Just buy a cheap ceramic pan for eggs.. The pan should last a couple years if you take care of it
If and when I wear down my scan pan Haptiq coating on my fry pans I would gladly pay the premium for a replacement since they are engineered to last long and same with my Woll cookware.
Hi, thanks for your focus and information about this. I have heard from several that non-stick has to be treated as a consumption product. But, I cannot accept that kind of use and throw away attitude. I'm just about buying new casserole/saucepan. I'm a cooking amateur and a father of 3 kids. Every morning making oatmeal porridge to them, and has in my frustration weared out seveal non-stick type casseroles last 5-7 years. The last one from Woll was the most expensive, and I also heard it should be the best option that time. But, it started to flake after only three years. Even if it has life time guarantee, one can always argue that it is used wrong; heating or maybe one time used metal in the pot etc. etc. So, I did not bother using time on that loop with Woll. Now I have replaced my two frying pans with De Buyer carbon steel and are very happy with the choice. But, what about my porridge....is there any real alternative to non-stick that works for milk based cooking? I'm planning for a small sized one (approx 1.5 - 2 litres) with a lid to be used mainly for porridge but also for rise, milk based sauses etc. Appreciate all good alternatives to non-stick, thanks!
I live in Thailand we a a small manufacture that can turn my old worn out nonstick pan to a new beautiful re- coating non stick pan.
They charge around 200-300 baht ( 5-8 dollars) depending on the size of the pans. They do big cleaning of the pan + the new coating. I never have to buy new pan again.
The best solution for those who have purchased Scanpan and worn off the non-stick is to realize that they can't get a permanent non-stick pan and just keep their Scanpans like they would pans that are not so-called non-stick. Our Scanpans lost their coating long ago, but they are still sturdy and otherwise well made. I thought briefly about getting cast iron, until I realize that Scanpans that have lost the non-stick surface can be seasoned much like a cast iron pan and will last for years.
Good point. Way to make it work and keep it out of the landfill
I took some cooking classes at a local cookware store (Sur la Table) a few years ago, and they really pushed Scanpan. Luckily I didn't buy. Bought my first carbon steel pan (de Buyer) a year ago, and haven't looked back, thanks to your channel. I still want a good quality stainless steel pan, and will save for that. Thanks for your videos, Jed! I've really learned a lot since I first subscribed over a year ago.
Thanks, Geoff. I'm glad that the videos have been helpful! Yes, SLT is a big deal when it comes to pushing Scanpan. They're one of those retailers that care more about revenue than the planet
There is nothing lucky about the fact you didnt buy it. Scan pan is absolutely great and best of all its not made in China
OK. I've just bought a Scanpan for $320. What would you suggest to be the best, none stick deep pan for stove top and oven 28cm lower than this price??? PLEASE HELP, I've only got 8 days before I can't send it back. Thank you
PS Must have lid 😉
Great Video ...but i have to say something here ...you are indeed correct about non-stick for a majority of pans...i am a brit living in Denmark (Home of Scanpan...lol)...and as a qualified chef i am always on the look out for quality pans....the last placed i looked to be honest was Scanpan...quite simply for the reasons you mentioned here.....DeBuyer, Le Creuset, Fiskars...i have a majority of the pans.......until ...and i say this through gritted teeth and smiling.......Scanpan came out with the TechnIQ series....may i humbly suggest you review those pans and maybe, they might change your stance on their non stick quality.....they changed my mind for sure......(i am in no way sponsored by any of the aforementioned companies ..i buy my own pans and review them privately)...great videos as always mate...cheers!!
Hi, thanks. I lost count of how many times Scanpan has come out with the latest and greatest non-stick coating that was meant to be 'revolutionary'! I spoke to a Dr of Polymer Chemistry to learn why non-stick coatings will never last: ruclips.net/video/2NOZwyiNSZg/видео.html
I stumbled across that series a few years ago and absolutely love it! So does my wife. So durable!
So we were looking for some good quality non stick dishwasher safe pans and pots, with a new baby in the house dishwasher safe is our top priority, may I know what would be your recommendations? Thank you in advance!
Hi, there isn't such a thing as good quality non stick. All nonstick pans will wear out and the ones that work the best contain PFAS chemicals which can be toxic to young children and small animals. The very best nonstick for longevity and ease of use is cast iron and carbon steel.
@@Cook-Culture Thank you for your response! After watching a couple more of your vids I started to get the idea. However given our situation now dishwasher compatible is really our top priority, in that case is there any brand you recommend?
@rickyun9946 in that case take a good look as higher quality stainless steel. If you use it at the right temperature it can be quite stick resistant. I like Demeyere. The Industry is an excellent choice for all cooking.
@@Cook-Culture Thank you! Looking into their sets now:) Almost clicked the purchase button for Scanpan right before discovering your channel:)
Interesting. I have had my Scanpans for a very very long time, a gift from my husband and I loved them. One large and one small frying pan and a cook pot. Having said that, your video is spot on. I too agree that these pans are great in so many ways but again, it has a non stick surface that wears out. Especially if you use a high heat for our varying amounts of delicious meals. The nice thing for me is that with the lifetime warrantee, I have been able to send the damaged ones in and receive "brand new" ones each time. What I am finally coming to believe is that the new pans soon start to loose the non stick value as well and question how healthy this stuff is for my family and the environment. The directions used to say to use never use over a high heat. I certainly admit I am guilty of often having my gas stove turned up way to high under my frying pans at times.
This time, I will research better for new pans. Thank you for this video.
Thank you for the comments. I'm glad you've come to this place on your own. You are now prepared to journey away from nonstick to lifelong cookware. I'd suggest you look closely at carbon steel to replace your Scanpan. A bit of a learning curve but I know loads of people that have made the switch and are super happy.
Scanpan also has one of the best affordable SS 5-ply pans (Fusion 5). They're excellent and frequently get a 50% off.
I just bought a Scanpan. Wish I had watched your review first. What would you recommend instead?
Carbon steel or cast iron.
I am looking to get new pans as mine are over 20 years old and in need of replacements so have been doing my research. I am primarily using it to cook pancakes on occasion but mostly vegetables and tomato sauces as I am vegan. Would carbon steel be a good non-stick surface once seasoned for cooking pancakes and vegetables? Are there better options for a seasoned non-stick than carbon steel? Thank-you
Carbon steel is great for frying and browning. I would also suggest a stainless steel saute pan. 4L min.
@@Cook-Culture Thank-you!
yes! you are 100% correct. I just threw out our 13" high end induction ready Scanpan braiser. Yes it lasted longer than most nonstick but for several hundred dollars US it was only about 2 1/2 years of use when i noticed it was sticking. It got progressively worse until my wife complained. I realized that means we are eating that coating. Next pan will be an Atlantis.
Good on you. The last pan of that shape that you will ever buy!!
0:59 feel free to stop here if you’re here to see how good the pan itself is.
Isn’t a nonstick that lasts 7 years, let alone 15, an absolute win? Idk what kind of person goes through a scanpan in a single year, but that same person is probably going through multiple T-fals. Sure it’s not perfect for the environment but it’s a marked improvement on the existing items, at least at similar price points if not beyond. Agreed on reducing consumption but we have to be realistic with how consumers purchase things, so I don’t find it helpful to criticize scanpan when it’s a much better alternative than most things out there.
But it's not. Carbon Steel, cast iron, and stainless steel are the practical alternatives.
What kinds of cookware do you recommend? I have had ScanPans for 23 years (constant use and in the dishwasher) and they are finally wearing out. I would like to replace my cookware and want to make a good choice.
I'd replace your Scanpan with carbon steel. You will get good release and they will last you forever.
wow, i just started at a kitchenware store and I need to learn about the products they sell....now I have to sell this? help.
I'm looking for good nonstick pan , what would you recommend ? (Pancackes , scrable eggs ) - for everything else i use Le Cruset cast iron :)
Cast iron or carbon steel.
@@Cook-Culture cast iron even with good coating doesn't work well for pancakes :(, and it's just too heavy to flip . Carbonsteel i don't have experience, which brand or model would you recommend for 28cm size. For coating Lindeed oil is the best i read some articles?
I love my Solidteknics USA wrought iron pans. I have 2 Misen nonsticks that I very rarely use.
Scanpans do seem to last much longer than others but you are right, they do eventually wear out over time. I started out with a classic skillet and after about 5 years, it lost the non-stick property and so I replaced it with a "professional" series skillet thinking it would be the last one I would ever need, this month 6 years later I realize it too is losing the non-stick property. So weeks before I even came across your YT channel and viewed this video, I had already decided to learn to use and season carbon steel and cast iron. I've had my stainless for over 10 years but non-stick it is not -- though great for making sauces and gravies. And although my classic scanpan wok and 2qt saucepan are still working well after almost a dozen years, I will be replacing my scanpan skillet with a couple of well seasoned carbon steel skillets for my non-stick needs.
Good on you! That is a common story!
@@Cook-CultureThanks to you. I have and continue to learn much about carbon steel and cast iron from you.
I'm a middle aged man who's just now learning to cook for himself! Sounds like to me that I should buy a cast-iron pan and take those extra steps to properly oil it and bake it in the oven for it to last me for decades, right? Is that the best thing one can do?
I would say, YES
Ok I have steel set and I also have cast iron but I absolutely despise ( probably because they always suck ) cooking eggs in these….. so any tips or tricks for frying or scrambled eggs in these pans ??
Hi, this video might help? ruclips.net/video/3K25wQknokM/видео.html
Totally agree with you, one very true sentence in your video I would like to highlight "you are not saving the world buying cookware of recycled materials, you are saving the world buying cookware which last a real lifetime", same with cars, what's better, a new one or an old one you continue to repair? Think about it 😉
Thanks for the comment and support!
You shouldn't buy cars at all. They pollute the environment and will kill everyone on Earth eventually. Your feet will last you until you need a wheelchair. If you must have some form of mechanical transportation before a wheelchair you can use a bicycle--but I don't even use one of those due to the environmental costs associated with making them then transporting them (usually by diesel trucks!!!!) to the point of sale. If you think you're saving the world--you're probably not.
Can’t help commenting on the irony of RUclips showing me an Always Pan ad after watching your video! lol
I get the same ads! And on the video that I made on the Always Pan a few weeks ago! Haha. Money talks.
So, what are your best recommendations?
Cast iron, carbon steel or stainless steel
So what is the alternative?
Cast iron, carbon steel and stainless steel.
FWIW...received first Scanpan (11" saute. Home-kitchen use only) in 1986. I thought it the best non-stick I'd ever used...but the non-stick surface does wear out. As of last month, I received my sixth free replacement under their "lifetime" warranty. They're excellent pans...but save your purchase documents.
What about Scanpan stainless steel pan (Fusion 5)? Is it bad that it has aluminium layer underneath the stainless steel?
No, all good!
On our third set. We bought the originals maybe... 30 years ago. They've been replaced twice by Scanpan; we had little to no issues doing so, but going through the exchanges has been a hassle.
I had the same experience as a retailer but the waste got to me. So many pans going into the landfill for no reason.
subbed! you're knowledge is precious!!!
Welcome aboard!
I bought solidteknics aus-ion pan last month here in the UK and it's great quality and build.
No. I have stainless too. While I can alway clean it to zero, it’s a lot more work than a nonstick.
I have 40 years in a kitchen, and everything has its place in mine
But coming from postpartum experience where all joins has been affected by relaxin hormone, I could not deal with cast iron pans.
ok
Very enlightening.
Cast Iron last a lifetime.... no sorry. I use my grand father's cast iron pan... he's dead. Great video, I agree we should stop buying non stick cookware that last just a few years.
Good on you!
Sorry but you forget to do your homework and inform correct.
1: Scanpan is not Swiss but 100% Danish.
2: Nonstick surface is 99%of the time destroyed by the user, they simply heat pans up to fast and to hot under frying, if you take an infared thermometer you will see surface temps on more then 220 celcius/ 430 f which destroy any pan or make oil, protein poisonous in some level as a retailer and steel focused person know and guide people about any desent sales person and cheff should know.
3: Nonstick surface also need prep after washing with a little oil as cast ion, stainless and blue steel.
4: You have to remember that not all people can handle heavy cast iron or stainless for that sake not all people have gas stove but ceramic or induction actually most have ceramic or induction and that remove in most cases cast iron and blue steel.
5:. It's better to inform the correct way to handle the different products and guide people how not to destroy the food, pans, skilles which 99% do because of misleading people and fan boys.
I love my cast iron products from Staub, I love my CTX pans from Scanpan and i love my Bourgeat and Matfer steel pans all last many years and can create perfect results IF you use them and treat them correct.
6: If you think about healthy food and not using nonstick then the risk for poisoning the body way higher and only because wrong temperature, oil and how the fresh materials are getting destroyed the moment it hits the pan with to much heat.
In short instead of pointing fingers or make one way holy use your time informing how to use the different products and guide how to handle the products that need to get prepared to get healthy, tasty and perfectly cooked in the centre and on the surface but if you live by clickbait or get money from the brands you have in the kitchen then you allways will be colored and never learn people any thing then you are a sales rep just as those who sells Scanpan that you complain about.
In my 35 years in the food business I have only seen people having problems because og wrong using, sure you can by to cheap and Yes Scanpan Classic series are just as bad as other cheap products but when used right they last at least 7-10years.
Hi Sorry. My facts are in order. I was clear that Scampan is Danish. I referred to Swiss Dimond, from Switzerland. All the rest of your points are gobbledygook as Scampan is coated with PTFE which is made from carcinogenic chemicals that poison people and break down under normal use over time making them wasteful garbage. The best pans for long term health for all involved, including the planet, is carbon steel, cast iron and stainless steel.
its weird because i bought a scanpan frying pan at costco just before covid arrived in early 2020 , and its already garbage, i paid about $50 for it
whereas i have a basic t-fal set from maybe 16-18 years ago that was made in france and i can still cook eggs, meat etc with only a drop of oil and its still great non sticking
I’m convinced I just bought two Demeyere pans and two debuyer pans to replace non stick coating pans will share pics on Twitter :-) I had a le creuset skillet that I bought years ago with a wooden handle really stupid and bad service used twice once for a vegan beyond meat burger and once to make a simple pasta saus it’s enameled so no issues I guess but now one told me it’s not a good idea to have a wooden handle. Why not? Besides oven save le creuset does not carry any replacement parts. I have the pan for 2yr and used it twice and contacted them yesterday and they told me no returns on used pans and no replacement parts. So my first experience with le creuset is avoid it. Greetings from the Netherlands
Hi, sorry to hear that. Did you talk to the retailer where you bought the pans?
@@Cook-Culture i bought it directly from le creuset online store .NL. That's why i contacted them directly and got the previous answer. i thought i was save buying directly from them big mistake.
THATS why i will spend good money on a QUALITY cast iron pan, when seasoned and washed properly will last a generation or more!!!
Nice!
The water I use cleaning all the stuck on egg after five years is a greater loss than my pan going to a metal scrapyard.
Howdy, try using chain mail. Not much water needed.
@@Cook-Culture shirt should say armature comedian
@@Cook-Culture With the Supreme idiot Court gutting the EPA your point about these pans is pointless !
@@rterry2752 It definitely does not look good going forward. I'd say that I'm lucky to live in Canada but if the US sneezes Canada gets a cold.
Sorry - Ive been using Scanpan non stick for the last 20 years, and have only had to replace a roasting pan, that Ive damaged myself, keep it washed up with detergent after every use.
Good on you, that's great news and as I stated in the video, I know lots of people that have cared for their Scanpan as well as you. Unfortunately, the great majority of people don't and it wears out quickly.
Thank a lot Jed.....
You are saving our environment .....
Thank you. One pan at a time!
Clickbait misleading title. I came for a pan review not a lecture
it is his review. it doesn't last forever. don't be fooled. if you care about creating unnecessary waste buy something more durable
Thanks I skipped
"or environmental disaster" is in the title
It is a review of scan pan’s non-stick long-term viability. How is this so hard to understand?
This guy: don’t waste things and overbuy, and care about the environment
Also this guy: 20+ knives of about the same size and probably drives a car.
It all depends on what you see as bad for the environment really. A pan that lasts 5 or so years then gets recycled. Or a steel or iron pan tha does indeed last a lifetime but over that lifetime consumes vast amounts of oils and fats which ends up down the sink in the waste water systems then into the evironment...or it goes into your body then the waste water/solids system...look into the huge eviro issues fats and oils cause the waste systems. Cooking and consuming protiens is bad for the earth no matter what pan u use so use what you like!!
Very, very, few coated pans get to where they need to go to get properly recycled....unfortunately.
Hi😁I can see you answer people so I might try as well.I am trying to set up a nice kitchen and need pots and pans.Not looking for a set,but will go with a pan for eggs, pan for meat, fish, pot for rice, for boiling and so on.I assume you’d know what a ktchen needs as I am sooooo confused as to what it is thay I need in order to have fully functioning kitchen.I just thought, pan is a pan as I’m not the most pasionate cook but do want to cook and need all new set up.I have Anolon hard anodize, which was recomended by a chef/ cook and it failed miserably.I have come LeCeuset pots, one all clad and one made in pan.I was today in SLT and they talked about Scanpan and nothing else.That’s why I’m here.Thank you either way.I’ve been looking for a video of such or a list sort but no luck.😂😂😂
Hi, sorry for the very late reply! Did you get this sorted? Which way did you go. Yes, SLT is all about Scanpan. There is a deep relationship there.
I can’t deal with heavy pans.
So if not non-stick, what ideally should I look for that can be all-purpose?
Stainless or carbon steel are good choices
BS. I have a 10 year-old Scanpan (CS+?), and it is still as good a new. It's my main saute pan. They really do last forever.
Clearly Scanpan gonna love you after this 😂
It sounds more like a recycling problem rather than a scanpan-problem. Any item has a "life-expectency" more or less. Sure, a cast iron pan will last longer but also takes knowledge and time to maintain.
So instead of bashing on this one item. What are you, besides not buying none-stick pans, doing to save the planet? When you buy a can of soda or beer. Are you making sure its being recycled every time? Do you take the bike or public transportation to work? Are you buying clothes second hand? I highly doubt it. And even if you do, some of these problems are larger than a pan. I understand that 1 pan per family every 4 year is an issue. But I personally feel that if I buy a pan that lasts me 4-5 years instead of 1-2, ive done better on the climat than I did before that?
It's not the point of what we haven't done but what we can do. Buying a pan that will become garbage is irresponsible.
if you're cooking without fat it's a decent solution. there's also the environmental costs of getting ill from all these crappy fried refined fats people are eating. but point taken. don't heat past medium only use nonmetal utensils and hand wash.
This is stupid. Give a review on the pans. Not a lecture about saving the environment.
The environment is the point of the video.
Says the guy selling pans.
Dear God, have people become so stupid that they don’t understand that he’s reviewing the long-term viability of the scan pan, nonstick and its effect on the environment? Idiocracy at its best.
No! Love my Scanpan
Love it properly and it could last for decades.
We all make our choices that we are told affect the environment in different ways. I'll always buy nonstick pans and replace them periodically. That said, in other regards, I'm doing less damage than most of the people out there. I drive a plug-in hybrid that I charge with solar power. I only use about 30 gallons of gas per year at about 41 mpg. I've flown four times in the past 25 years. I have reconstructed parts of my house and heavily insulated it. Most of all, I haven't had kids, which means I haven't put the burden of even more people on the environment. I haven't put thousands of diapers in landfills, and I've created nobody who will in turn create their own carbon footprints. My point is that people so often focus on a few beneficial things they are doing right while ignoring other things they do that have far more negative impact. This isn't aimed at this presenter, just at all of the people who have advice that might consider their overall impact.
Hi, thanks for the comment. Good on you for what you sre doing. You may not be aware of the toxic chemicals that are produced and disposed of when nonstick pans are made and thrown away (burnt down). PFOA chemicals are a known carcinogen. By using nonstick, you are poisoning the planet with some pretty heavy-duty chemicals.
“Hold my beer.” - HexClad
Idk man...
ruclips.net/video/5Rkw0adIAFc/видео.html
@@tonimahoni2607 - Great review! I'm glad you posted that.
Hexclad is just a nonstick coated pan like any other. Just its hiding under those hexagons.
The layers between the hexagons will wear out too. Just its not as easy to scratch it, due to the hexagons. But it will wear out over time
I have a scanpan wok and frying pan. I also have a 5 ply allclad copper core pan. Anyone saying you can make a cast iron/SS/Carbon steel pan non stick is fooling themselves. You will need so much more energy to make it so, that it's a total waste of time, and also not great for the planet. I'll watch more of your videos, but this one is not on the money for me.
We'd have to disagree on this one! Making steel nonstick is simple and the best part is that you can strip an old pan and reseason. You can't do that with Scanpan...
agreed
if you don't know non-stick wears out, i can see a problem. if you know how to cook with low heat and have proper utensils, they can last a long, long time. i have never had any other pans be non-stick when "cured" properly. everything sticks at high heat and are harder to clean and use more water and soap that goes down the drain. i use aluminum, cast iron, steel (like matfors), aus-ion, solid tekniks. to clean, drain grease, wipe out thoroughly with paper towel, soak in boiling water on stove and scrub, dry thoroughly. non-stick with low heat--wipe out and wash with soap and water--much,much faster.
I can’t master the non stick egg in carbon steel unless lots of butter is used. I use coconut oil and it sticks. I am now searching for a good coated pan because I think the stress from wondering if the egg will stick, the maintenance etc is worse than the risk of the coating.
There is not such a thing as a 'good coated pan'. Turn your heat down a bit and wait for the pan to fully preheat.
@@Cook-Culture I tried again. Omelet had to turn into a scramble. Way too much effort and stress. Your videos are great. I have viewed those and others on CS cooking but give up. Maybe because mine is a less expensive CS pan but it even gets good reviews. It has to be me but I give up.
So if the Scanpan wears out, where does that coating/material go? More like Scampan.
Yes, unfortunately
wow, only 7 to 15 years? that's terrible! i have cast irons from someone else's entire life time, now lasting my entire life time, and i'll likely pass it on to my kids. my stainless steel also will likely last me my lifetime. if you are worried about an environmental disaster, look at cell phones. people buy new ones every year and those toxic chemicals inside are being all dumped in a landfill. that's far more worrisome than pans you throw out in a decade.
True, there are many things more damaging than waste pans but the all add up
Silly to punt out one manufacturer. They all have limited warranties like this
Oh, I don't just focus on Scampan.
Maybe all that's true, BUT... I have a Scanpan that is more than 30 years old now that is my favorite dutch oven. Yes, the finish is worn and less attractive than when it was new, BUT when my wife suggested replacing it I nearly lost my mind. To this day it is my go to Dutch Oven pot. I love the even cooking surface. It is a joy to cook with and I can tell you that many happy eaters have uttered words like "that's the best..___(you name it dish) I've ever had. I ordered a Scanpan saucepan and a saute pan today. I have some high-end stainless cookware also that I enjoy very much, but Scanpan is still my fav. All of my cookware gets used frequently, and I'm glad I have it. None-the-less, I enjoy your videos and perspective in cookware
Thanks! Yes, Scanpan, and other brands, can last a good long time....especially a Dutch Oven. The issue is that many people overheat their (frying) pans and they fail quite quickly. Thanks for your comments and the support!
Ok its a video about not buying nonstick cookware and not about scanpan specifically
All that video and I didn’t even get to see a Scanpan.
Nope. I don't but coated cookware. It's garbage.
It seems to me that you are stretching a point a bit. Everything wears out. Hell, I spent orders of magnitude more for an SUV and damned if it won't eventually wear out. Expecting a non-stick pan to never wear out is a bit unrealistic.
I've got a couple Scanpans and have had them for approx. ten years, and their great pans. Do I expect them to last forever? No. If you find the recyclability to be an issue I'd like to ask about electric car batteries. Where do you go on the warpath about those?
If there was an electric car that would last 1000x longer than another, for the same or less money, would you buy it? That's the difference between iron cookware and scanpan.
Im still waiting for my stargazer skillet here seams a little lost in the mail so hope it arrives safely 😁 gonna last a lifetime and then some. Btw i have scanpan fusion 5 stainless steel pans they are very good
I hope so too! You are going to LOVE it!
My Scan Pan frying pan lasted a year. Babied it. No metal utensils, stored alone, medium heat... Still scratched. Maybe it can not handle salt? Totally not worth it. The only reason to buy one is if your rich, and want a non stick pan that maintains heat and last a very short time. Oh and his point about the environment is valid too. Learn how to cook with cast iron pan instead of a Scan Pan. Scam pan is a better fitting name. Very disappointed.
Mine lasted 3 yrs before getting crumbly in areas
Thanks for the feedback
100th comment - so what pan do I get? I was looking at a Scanpan then I saw this video lol
Hi, I suggest carbon steel, cast iron or stainless steel.
My 25 year old Scanpan disagrees with you. You have sold a lot of them, you say, My guess is that you have been selling a counterfeit product claiming to be Scanpan. The reason for this is because you think the pans comes from Switzerland. They dont. It is a 100% Danish product. Not even knowing this basic thing makes your video not trustworthy
Hi, thanks for the comment. I never claimed that Scanpan is made in Switzerland but I do reference Swiss Diamond Cookware, made in Switzerland, which is a similar product using diamond dust instead of Titanium. I can assure you that I sold Scanpan made in Denmark. I worked with the American importer from New Jersey and met with the Scanpan Executives at several tradeshows on many occasions. Clearly you are trying to cast doubt on my first hand knowledge, and industry experience, to confuse the consumer. It's great if you have a 25 year old Scanpan, which shows you know how to care for your cookware. Unfortunately, the great majority of people don't and it wears out quickly. ALL COATED COOKWARE WILL WEAR OUT AND BECOME GARBAGE, INCLUDING SCANPAN. SCANPAN USES MISSLEADING MARKETING AND DOES NOT CARE ABOUT THE CONSUMER OR THE ENVIROMENT. ONLY MAKING MONEY.
Listen to the first three seconds of your video. @@Cook-Culture
@@traver1965 your comment does not make sense
You say non-stick pans are bad for the environment because they wear out. Yet behind you in the video are food processors and blenders and other stuff that wears out as well. Sorry, I just can't accept this definition that something that needs replacing is anti-environmental. Everybody buys new cars and new phones and new clothes and new houses, so buying a pan every few years is acceptable.
You're argument doesn't stick. Here's why:
If I could by one blender for life, I would. If I could buy one phone for life, I would. Buying garbage non-stick pans when there are 100% perfectly good alternatives that LAST FOREVER is ridiculous. Cast iron, carbon steel and stainless steel. All can be non-stick and all last forever.
lol more like scam pan xD
You didn't address the fact that you don't get the same performance from a stainless steel pan that you do with nonstick. I'm here to find a nonstick for a French omelette. I've been cooking with stainless steel pans for years and it's almost impossible to keep food from sticking unless you float it in oil, which I really don't want to do with a French omelette. What is your stance on cooking with stainless to keep items from sticking if you want us not to buy nonstick. What is the alternative. If you are preaching one idea, you need to follow through with the alternate to the idea you are discouraging. You leave us all without an option.
Here you go:
Carbon: ruclips.net/video/kHQ1roWgiqg/видео.html
Stainless: ruclips.net/video/nABR6H6-MEs/видео.html
Sorry, but my 7 year old Scanpan items still have no indication of any coating damage. And I use metal utensils on them all the time. I have a griddle, a 9 and an 11 inch fry pan. I use the 9 inch fry pan several times a week. Their big advantage is that they stay flat. For those using glass cooktops, they are perfect. So, yea, if you're a professional cook and use the pans at a commercial level, sure, they won't hold up probably. But professional cooks are probably using stainless anyway. I like the pans and I'm not planning on replacing them anytime soon.
Yes, they work great, until they don't.
Swiss Scanpan? Switzerland is not in Scandinavia. Scanpan is from Denmark.
I refer to Swiss Diamond and do not call Scanpan Swiss. Those are 2 different brands of cookware.
sorry if I am mishearing but is the opening line not "Swiss Scanpan"? @@Cook-Culture
@@SimonSverige No, I say 'So is Scanpan..."
Wtf is TeeeeeeeFal, soo odd to hear another language describe common words I thought I knew.😄
Chemical nonstick coating made by Dupont
Not true. Scan pan is better than rest. This guy is simply not telling true. I cook every day 365 days in a year. I have tried every pan there is, and Scan Pan is my go-to pan Period. It is pricey but you get what you pay for.
For how long?
Video did say scan pan is better than the rest of non-stick. How long have you used your scan pan? I am looking to get new pans as mine are over 20 years old and in need of replacements so have been doing my research.
you are not making sense. Surely a 20 USD Tefal every 6 months is worse than a 200 USD every 5 years!
No. 20 USD every 6 months and 200 USD every 5 years is insane. Just but cast iron once and never buy another pan.
Use stainless steel always the best.
Great point!
I am a chef and im pretty sure I cook more often and use more pans than you do. I am not sure why you are focused on Scanpan...your post is disingenuous at best...the truth is NO nonstick pan lasts forever..none..If your issue is with the environmental issues then that's another conversation. I have used AllClad Ruffoni Greenpan cast iron carbon steel and none of them last forever...Tramontina Henckels Wolf..name it i've used them and they all perform a function to a lesser or better degree...I personally started using Scanpan and I wish I had foiund it before buying my Hexclad skillet trio with wok (Costco). I throroughly enjoying my Scanpan..sorry
You are saying that Scanpan will out last cast iron and carbon steel? #troll
@@Cook-Culture oh you don't appreciate a different POV I see. No where in my statement did I say any pan is better...reread my statement. I said I use many different types of pans but I currently enjoy using my Scanpan
. It's up to everyone to choose the pan of their choice
. I never stated any pan would outlast another...so much for comprehension
He wants to lecture on the environment, but look at his carbon footprint with his massive house. Thanks John Kerry. Want another private jet flight to climate event? Lol
I live in a Tiny House and am Canadian. The point here is that Scanpan is made from toxic PFAS chemicals and will wear out.
scanpan is garbage. less than 1 year in and I was scrubbing the pan before pancakes otherwise thy would taste like last nights tacos. im shopping for a new pan. Yes I have high carbon, cast iron. I need a nonstick deep saute 12" 3" deep
Why do you need nonstick?
Because the acids in my sauces remove the seasoning on my cast iron and carbon steel and there are times it doesn’t work with glazed steel .
@@scottklandl488 stainless steel is perfect for that application
Supreme court just put a muzzle on the EPA. Your moaning about pans in a landfill is now a joke. Thank you republicans !
Wrong. Scanpan nonstick is not a "surface" - the CS+ pan is actually made out of the nonstick material and then the metal is clad onto that material. Do your research. Perhaps the Canada version is different.
No, same garbage in every country. Please reread what you described and explain how it makes sense, and would work being 'clad'. Best not to believe all the marketing mumbo-jumbo that is puked our by companies that are trying to convince people that Teflon pans are durable. Complete and utter garbage.