For the last four years, a Danish-made Scanpan has been my workhorse sauté pan. Forged from pressure-cast aluminum and merged with a ceramictitanium nonstick cooking surface,
Scanpan Titanium cookware is guaranteed not to peel, blister, crack, or warp. And after years of heavy use, my 10-inch skillet still performs well despite its discolored cooking surface and slightly diminished nonstick aspect. Weighty without being heavy, Scanpans are ovenproof up to 500°F and have stay-cool handles. Best of all, they act like good-quality not nonstick pans. Metal utensils won’t damage the surface, they can be immersed in cold water right after cooking, and caramelly nubbins form when sautéing so there’s something to deglaze into a sauce. The pans also heat evenly, though slowly. Scanpan recently introduced its Titanium Ergonomic line (shown here). Made from the same materials as the original line, these pans have a-dimpled cooking surface (alleged to be a better nonstick surface) and curvy handles. Scanpans are sold in kitchen shops and can be ordered from Chef’s Catalog (www.chefscatalog.com).