Hi Chef Kevin! I've had a giant (13"?) Scanpan Chef's Pan for over 24 years and it's still my main go-to. Sure it's worn in the middle. Propane, so it was never exposed to ultra-high temps to help it have such a long life. Twice in all those years (of raising kids, house parties, etc.) did it get overheated by someone forgetting it was on heat...I feel if those two times had not happened, it would be as nice on the inside as yours! I love it!!
After buying an All-Clad frying pan off Amazon that I couldn't get clean I decided to purchase simple quart pot from Scanpan website. I had heard GR used them so I thought if it's good enough for him it's good enough for me. Come to find out he uses another brand but oh well. Used it for about 2 years and just ordered a new 10 piece Pro set. I base this on nothing other than how is it is to clean. Like I said I've used it pretty heavily for 2 years and it cleans with zero effort like the day I bought it. They hadn't done me wrong so I ordered a new set. Could have gotten a lot of other brands a lot cheaper but I couldn't after my experience with their product.
Thank you for your two reviews on this scanpan CS fry pan, I really appreciate them. They're expensive, but now I feel OK to spend the money to buy one. And, having discovered your channel, I'll check out your cooking videos :-) All best wishes.
Hi. Thanks for the review! I commented on your 13 month video as well. I have just bought a couple of the CS+ pans as they were on sale on the Scanpan website (but still not cheap!). Scanpan claim the coating on these is "commercial grade" so can I ask, are these good for high temperatures? Basically, I'm asking if you can get a good sear on a steak? Some non-sticks just start flaking if you do that. I do understand that cast iron is the best for such things but my use at high temperatures will be occasional and not weekly or anything like that. Many thanks.
You can sear a steak in it according to the manufacturer. but I would not do that. I would use cast iron if I cook the steak on the range first to get a good sear and then finish it in the oven esp if it is too thick to finish on the range alone. If the steak is thin I will use a ss pan so the meat sticks more to the pan to form a fond which can be used for a great pan sauce. Thx for asking.
@@ChefKevinRiese Thank you for the quick response! I can tell you are a chef as you answered my question purely from a chef's perspective and used words like 'fond' which I've just had to look up! I will certainly do as you advise but, realistically, there will be times where I just want to make a steak quickly so my question is really more pragmatic. Do you think using the CS+ to sear a steak (on the odd occasion) will damage the pan as it can with some other non-stick coatings? Many thanks for your advice!
Hi Chef Kevin! I've had a giant (13"?) Scanpan Chef's Pan for over 24 years and it's still my main go-to. Sure it's worn in the middle. Propane, so it was never exposed to ultra-high temps to help it have such a long life. Twice in all those years (of raising kids, house parties, etc.) did it get overheated by someone forgetting it was on heat...I feel if those two times had not happened, it would be as nice on the inside as yours! I love it!!
After buying an All-Clad frying pan off Amazon that I couldn't get clean I decided to purchase simple quart pot from Scanpan website. I had heard GR used them so I thought if it's good enough for him it's good enough for me. Come to find out he uses another brand but oh well. Used it for about 2 years and just ordered a new 10 piece Pro set. I base this on nothing other than how is it is to clean. Like I said I've used it pretty heavily for 2 years and it cleans with zero effort like the day I bought it. They hadn't done me wrong so I ordered a new set. Could have gotten a lot of other brands a lot cheaper but I couldn't after my experience with their product.
I have one of these that is ~10 years old (11 inch?). Still as good as new. My main saute pan.
Mine is showing age with a dull center but still works! I used this sooooooo many times for parties and normal use. Thx for the comment.
Thank you for your two reviews on this scanpan CS fry pan, I really appreciate them. They're expensive, but now I feel OK to spend the money to buy one. And, having discovered your channel, I'll check out your cooking videos :-) All best wishes.
Thx.
hahaha. I enjoyed this. Thanks for being a real person on RUclips. Kudos.
Thx for the comment..
Hi. Thanks for the review! I commented on your 13 month video as well. I have just bought a couple of the CS+ pans as they were on sale on the Scanpan website (but still not cheap!).
Scanpan claim the coating on these is "commercial grade" so can I ask, are these good for high temperatures? Basically, I'm asking if you can get a good sear on a steak?
Some non-sticks just start flaking if you do that. I do understand that cast iron is the best for such things but my use at high temperatures will be occasional and not weekly or anything like that. Many thanks.
You can sear a steak in it according to the manufacturer. but I would not do that. I would use cast iron if I cook the steak on the range first to get a good sear and then finish it in the oven esp if it is too thick to finish on the range alone. If the steak is thin I will use a ss pan so the meat sticks more to the pan to form a fond which can be used for a great pan sauce. Thx for asking.
@@ChefKevinRiese Thank you for the quick response! I can tell you are a chef as you answered my question purely from a chef's perspective and used words like 'fond' which I've just had to look up!
I will certainly do as you advise but, realistically, there will be times where I just want to make a steak quickly so my question is really more pragmatic.
Do you think using the CS+ to sear a steak (on the odd occasion) will damage the pan as it can with some other non-stick coatings? Many thanks for your advice!
No I dont think so esp if you dont use too much heat. Its not really necessary. All the "chef" shows always play up that sear.@@parjau4554
@@ChefKevinRiese Thank you, Chef!
i liked this video. good quips
Thanks for the content, chef
Thx. I have had this pan for about 5 yrs now. It had faded somewhat but still works!
Thanks man