Scanpan HaptIQ Stainless Steel-Aluminum 11 Inch Fry Pan

I really hesitated on this purchase... It's a REALLY expensive non-stick pan... And since non-stick isn't an heirloom product like Cast Iron or even Stainless Steel, I hate the idea of spending so much on a pan that will need to be replaced in a few years.First: some background... I cook daily, and geek out on equipment. I have a selection of cast iron pans (lodge, utopia, finex), enameled cast iron (le creuset, lodge), non-stick (calphalon), high carbon steel (mauviel and BK), and stainless (all-clad). In other words, I own and use a LOT of pans.With that said, for truly non-stick purposes, and convenience, this is one of my favorite pans in the house now. And THAT is saying something!Longevity: It's nice that it's titanium ceramic ("stratanium") and they claim it will last for many years more than a normall non-stick. We shall see.High Heat: Because there's no teflon, this can be heated to a HIGH temperature (600 degrees) and thus can be used to sear, without concerns of toxic fumes/particles. It can be thrown into the oven as well, which is really nice.Non-Stick: This pan is absolutely non-stick like you dream about. A tiny bit of butter, and my omlettes release and slide around in the pan with no issue at all. A quick wipe and the whole pan is clean. This is SO great for eggs, sauteeing veggies, etc. Really enjoying the very high performance non-stick properties.Handling: The pan is HEAVY - and this is a good thing. It is sold, and heats evenly, which is exactly what you want. It's not heavy on the level of a cast iron pan, but it's definitely got heft to it, which means that it heats very evenly, and feels nice in the hand. The hanlde itself is very ergonomic, and the slopes to the sides of the pan are steep enough to give a good amount of flat frying space, while being JUST right for pan tossing food (thus, sautee).I'm seriously considering buying a second one of these, and just throwing out my previous set of (perfectlly serviceable) non-stick pans. They're that good. The 11" pan is an incredible deal right now, (currently $99) and it's a perfect size for sauteeing veggies, cooking several eggs, or making a nice omelet. Get it. Don't look back.

I purchased a Scanpan some years back prior to the HaptiQ line and I was reasonably happy with it. I say that because it wasn't the best performing non-stick surface but it was good enough versus the potential hazards of other non-stick pans as far as I am concerned.I've since purchased the HaptiQ pans in both 9.5 and 11" (actually I have three sizes - maybe 8, 9.5 and 11?) and these have all performed very well. The surfaces are still in great shape ( I can't remember when I purchased them but it's been at least a year. The micro texturing it seems helps food release as the company claims. I find that the pans need a very light wipe of oil (I use avocado oil) and it cooks eggs nicely although I tend to use the LeCrueset pan for eggs.The 9.5 and 11 inch I reach for when I am browning meat as the pans hold and distribute heat very well.I have three kids and am always cooking something. I will likely get the MatreD set in the near future.

I saw a you tube personality recommending these pans. I have been trying to find the perfect non stick pan that was both non stick and also doesn't try to kill me or my family with chemicals and fumes.I had found that all of the 'healthy' non stick pans overtime wear out. Eggs which originally slid right off, eventually stick horribly all over it even with tons of butter. I assumed maybe it was because the pans were cheap. Did I need to buy a more expensive pan from Denmark? So I did. I bought this pan, which was more than I spend on any other healthy non stick pan previously.It started off like a new romance. Everyone was on their best behavior. My fried eggs cooked evenly, perfectly, and slid right off with ease. Cleaning was a breeze. This was better than any other healthy non stick pan I have tried before. I was so excited. I wanted to replace ALL my pans and pots with scanpan. My new hero. My new kitchen partner.I noticed over time the eggs didn't slide so well. It got worse. I wondered how long I've had these pans for. I realized it had been LESS than 6 months. I did all the things right! I didn't use metal, I didn't run it thru the dishwasher. The sticking got worse. I needed more and more butter. Still...not so great.I emailed them about this sticking issue. This is the instructions -1. Pour water into the pan, filling 3/4 of the pan.2. Add one tablespoon of baking soda per 2 cups of water.3. Bring to a boil using medium heat and simmer for 15 minutes.4. Turn off the heat and let stand for 30 minutes. Clean the cookware as normal.Here is the important part. They tell you you may need to do this several times. You will need to do this more than 3 times. In fact, I would make a point to do this one time your pan every week or every other week if you use it all the time.Just assume this cleaning method is going to be required on a regular basis. If you do try to clean it after 4 times, they do have a lifetime limited warranty you can email them about.