• expired

ScanPan 26cm Fry Pan - $69 + $9 Shipping @ Victoria's Basement

70

Decent quality, at a price only a few coffee's dearer than the Tefal one below.
Friendly tip, do NOT use any coated pans at full heat, it's in the instructions for a reason :)
Couldn't find it listed on Victoria's Basement's eBay page though, yet if you do, it will be cheaper there than in store.

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Victoria's Basement
Victoria's Basement

closed Comments

  • Which tefal?

    dearer than the Tefal one below.

  • Thanks OP. I've been looking for a dimpled pan to replace an old Masterchef one that's warped a bit.

  • The description is very evasive on what type of pan this is. Lots of hand waving and mumbling.
    What are they hiding?

    I'm guessing it is a Teflon finish, but they want you to think it is something magical and unique.

    • +1

      Scanpan are one of the crappiest ones I've tried… Very overrated.

    • Its Teflon but different process used so it avoids using PFOA in its bonding process.

  • For $79 you can get BOTH 20cm and 26cm pans at Peter's of Kensington
    https://m.petersofkensington.com.au/Product/Detail/scanpan-c…

    • Different range, not comparing apples to apples.

  • +2

    I've tried all the expensive ones and they barely last 2 years. Have been using a $20 IKEA one the last few months and it's still like new…

    • We have used quite a few, including a scanpan from a about five years ago which were acknowledged as a bad batch, which all eventually flake and crumble. It's easy to say in the instructions not to use a high heat, but the gas flame is hot and if the pan is on the heat for a while the sides will get hot. It's all very nice that you can take them back and get a new one, but is it worth the possible health problems associated with eating those flakes that end up in your food and stomach. We have a good quality stainless steel frypan that we can soak overnight and basically wipes clean with a single wipe. Never ever getting another non-stick anything again. Not worth the risk.

      • Buy a cast-iron frypan.

        When seasoned they are effectively non-stick. We do all our regular frying in a cast-iron frypan. Most superior to a stainless steel frypan and clean up is a breeze. I make it a habit to just wash straight after use and it is then only a qick wipe or brush clean and most times with water only and no-detergent.

  • +1

    Ours is in the bin already. A frying pan which cannot handle heat is useless.

    • +3

      If it can't handle the heat, it should stay out of the kitchen.

    • +2

      Almost all non-stick pans cant handle high heat.
      The only one that I know of which can are Woll, but you will need to make sure you use a oil which has a high burning temperature, or else you will bake the oil in and it will be no longer non-stick.

      • There is nothing magical about any brand. If is is high-temp, it is a ceramic coating.
        Ceramic is never as "non stick" as teflon. Teflon (PTFE) is never stable at very high temperatures.

        • Amazingly, Scanpan seems to be neither.

        • @Make it so:
          You think? What makes you say that? Sounds like a PTFE finish to me. Just off-brand, rather than DuPoint Teflon(tm).

        • @manic: What I mean is that they are neither non-stick, nor do they handle high heat. I bought a few Scanpan products, mostly because of the hype several years ago. But they all disappointed.

        • @Make it so:
          OK, I see.

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