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Scanpan 11'' CTX Fry Pan $69.99 AC

$69.98
+18 Deal Score
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We have a smaller version of this pan - it is one of the best we've used - on our induction hob it heats like it was designed for induction, unlike some All-Clad units. The tough interior resists metal utensils - but the nonstick does become more difficult to clean as it ages (across a decade) - not as nice an investment as a cast iron. The Scanpan CTX line comes with a nice storage bag as well. I bought one at this price!

Starting at $169.99 retail - on sale for $99, after coupon it drops to $69.99! NICE!

Coupon: RC2LK4 = 30% off this item!

https://www.macys.com/shop/produc...ID=2751185
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$69.98
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Joined Mar 2005 Degenerate Slickdealer
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14 Comments

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Joined Jun 2004
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#2
Same here. Awesome Pan! I think I paid $90 for mine and the finish is almost as good as the day I bought it years later...
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Joined Jun 2004
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#3
This is real good kitchen stuff.
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Joined Dec 2008
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#4
Quote from IAMSLICK
:
Same here. Awesome Pan! I think I paid $90 for mine and the finish is almost as good as the day I bought it years later...
Amazon reviews say it doesn't last that long. What is your experience? Genuinely curious since I'm looking for a new fry pan
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Joined Aug 2006
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#5
Quote from topflight05
:
Amazon reviews say it doesn't last that long. What is your experience? Genuinely curious since I'm looking for a new fry pan
I got gifted this pan and haven't been impressed at all. Doesn't cook any better than Tramontina and even using plastic utensils hasn't fully protected the coating. For one opinion, I haven't been impressed at all. It's relatively weighty but its performance had been average.
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Joined Dec 2008
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#6
Quote from runner0382
:
I got gifted this pan and haven't been impressed at all. Doesn't cook any better than Tramontina and even using plastic utensils hasn't fully protected the coating. For one opinion, I haven't been impressed at all. It's relatively weighty but its performance had been average.
Thank you for the data point! I'm starting to maybe conclude that carbon steel is the way I should go. I already have all-clad Copper core and it's not good for eggs. I'm trying to master omurice (https://youtu.be/BLIDS27ZJhg) and simply not possible with stainless steel, even after trying to coat it. Tried Calphalon One at my parents and it does work but I'm worried about durability compared to cost (or throwaway $100 pan)
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Last edited by topflight05 October 28, 2017 at 04:41 PM.
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Joined Aug 2006
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#7
Quote from topflight05
:
Thank you for the data point! I'm starting to maybe conclude that carbon steel is the way I should go. I already have all-clad Copper core and it's not good for eggs. I'm trying to master omurice (https://youtu.be/BLIDS27ZJhg) and simply not possible with stainless steel, even after trying to coat it. Tried Calphalon One at my parents and it does work but I'm worried about durability compared to cost (or throwaway $100 pan)
Honestly I just use cheap nonstick for eggs (3 piece $25 Tramontina set from Costco). I have cast iron but it needs more seasoning.
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Joined Mar 2013
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#8
I had the entry level 11" scanpan skillet (with the black plastic handle) for about 6 years and it performed just like nonstick cookware should for the first four years, but then it eventually lost most of it's slick surface from my own negligence - I was using a scotch dish wand that had the harsh green scotch brite layer and never realized how harsh those are. Scanpan talks like you can treat their pans however you want but that is not true, obviously. If I hadn't used that super abrasive dish wand I'd think it would've lasted much longer. This is a very good price and I would buy if I hadn't recently replaced that pan with all clad nonstick (2pc set for 59 bones)
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Joined Jul 2013
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#9
I've had a small one for four years. Use it most weekends for scrambled or fried eggs. That's about all it ever gets used for and it's perfect for that. Cleans up easy and it's still in great shape. Is buy one again, even at $99
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Joined Jun 2007
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#10
Quote from topflight05
:
Thank you for the data point! I'm starting to maybe conclude that carbon steel is the way I should go. I already have all-clad Copper core and it's not good for eggs. I'm trying to master omurice (https://youtu.be/BLIDS27ZJhg) and simply not possible with stainless steel, even after trying to coat it. Tried Calphalon One at my parents and it does work but I'm worried about durability compared to cost (or throwaway $100 pan)
Hey your best bet is the tramontina professional fusion. Trust me I went one a hunt like you and found that the master at kuchi kuchi himself uses the same pan. Good luck! Technique is key in making the omurice.
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Joined Sep 2017
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#11
Will this block bullets
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Joined Nov 2012
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#12
I have one. It's junk don't buy! Lasted only a year! Called customer service they sorry can't help. Waste of money
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#13
My $20 Costco pan works way better and lasts longer!
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Joined Nov 2006
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#14
These pans are great for low/medium heat cooking. I usually pour a little water in mine and when it starts to steam/boil I know it's hot enough to cook with.

Cooking at high heat will eventually ruin these pans. The teflon impregnated in the ceramic will burn off. Save the cast iron/stainless steel for high-heat cooking.
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Joined Mar 2005
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#15
Mine just came in. Apparently, Scanpan quit providing a nice velvet bag. Bummer.

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