Charlie—July 5, 2020
We've been mostly happy Calphalon uaers/owners for years, probably 20+ years. Friends have recommended Scanpan over the years for its quality including both nonstick properties, weight and quality of product. This version is rather pricey, but it cooked a (oilless) fried egg right off the bat, first use, and slid out of the pan with little help. Pan was basically clean afterwards, though I did clean it with dish soap and water. Pan is also hefty with a generous handle. Top quality. Once you get past sticker shock, you'll love this pan. I do anyway. Read more
Michael Reed—July 17, 2024
I had big hopes for this expensive pan as I love scan pans. My 4 ye old 10 in scan pan skillet is still working great but some paint is flaking off the bottom of the skillet. Doesn't hurt anything though the old pan is still great. This pretty, shiny new pan cooked one time on my glass top stove and damn near ruined the bottom of this pan the sits on the stove. Turned the entire bottom brown and kinda sticky. Had to scrub it clean with a green pad on its first use. Ruined the pretty shiny finish on the first use and very expensive..not a good pan compared to the cheaper regular scan pan. This I Q 10 1/4 in skillet is junk from Scanpan.... Read more
Prof Dee—January 10, 2021
After much research looking for a well made, high quality non-stick pan, I decided upon the Scanpan HaptiQ 10.25 inch. My wife bought it on Amazon for me for Christmas. A lovely present. Taking it out of the box, I appreciated the look and feel of the pan. It has weight, but is well balanced, and it really is a most attractive pan. I carefully washed and dried the pan according to Scanpan's instruction. My first and sadly, only attempt to sauté some salmon filets, turned out to be a howling disappointment. Having used many other nonstick pans, I knew not to use too high a heat. The manufacturer recommends warming the pan for a few minutes before adding any oil. I have an induction range and the settings go from 1 to 10; I preheated it at 4, then added about 2 Tbl of olive oil. And that's when the disappointment set in. The oil immediately moved from the center of the pan to form a roughly U-shaped circle around the outside of pan. Unlike gas or conventional coil electric ranges, induction hobs use a circular magnetic strip to agitate the ferrous metal of the cooking vessel which then heats up the pan. The oil moved from the smooth center to concentrate over the induction coil, which leaves the center of the pan oil less. I have used much less expensive nonstick pans which do not display this behavior -- oil spreads evenly over the inside of the pan, not heading for the outside of the cooking surface. I can only assume that the aluminum core of the pan, which is supposed to evenly spread the heat, didn't function as it was supposed to. The surface of the pan itself does not have a raised center, which some cheaper pans may have, but is flat, so that doesn't explain the issue. With regrets, we have returned the pan to Amazon. For such an expensive pan, it was a very disappointing experience. Read more
