Stir-Fry Pan Reviews

Mine is over 15 years and still looks and works like new! This is a uniquely valuable pan. You can crank up the heat to high, cook quickly with assurance of smooth even heat, then rinse it under the fawcet to swish absolutely clean while it's still hot. AMAZING. No risk of warping or damage. No problem with sticking. And because of its density and superior conductivity, NO problem with burnt foods. While I love my LeCreuset, it can't handle high heat. Scanpan is a natural for things that like high heat. If you haven't tried this brand yet, this pan would be the one to try first.

This is probably one of the worst woks that I have ever bought. The very first time I used it all of my good stuck to the pot and was burned. Do not, do not buy this wok. Rather, try to stay with calphalon, t-fal, etc.

Like any other non stick pan, you cannot use metal if you do, it will scratch and no longer be "non stick". If you take care of the pan right, as you should take care of all non stick pans, all will be ok.

(As an addendum to my previous review)

Some other reviewers have complained about the non-stick coating. Xylan isn't really a teflon-type of nonstick coating. It's more like an enamel: very hard and very smooth to the touch, but soakable-clean, not peelable-clean. I actually think this is better - unlike teflon, which absorbs some oil, and then releases it into the next thing you try to cook, xylan can be used to make a cornstarch or arrowroot-thickened sauce without any old rancid grease winding up in it.

Because the pan doesn't peel clean, you have to watch out for cooked-on grease spatters building up on the edges of the pan. When the pan starts to get a little too non-non-stick, it's time to scrub those off (I use a 3M gentle blue scrubbie pad, which does just the right thing).