I don’t know Scanpan. How is it made?
For my own cooking I use cast iron almost every day. It naturally becomes non-stick over time. I don’t know how well it works on induction, though.
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Made in Denmark with titanium-based ceramic coating. There are many other newer brands that have non-stick ceramic coatings.
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I don’t really like coatings. Feel like they have the potential to chip, but those look like nice pans.
I love love love love my cast iron. Gave my kid a cast iron pan too. If I was in the market for a new pan I might get something like ScanPan or LeCreuset, but I’ve got all I need and then some. Good thing about cast iron is it will outlive you. I’ve got a pan that was my grandmother’s, and I’ve been using it for 30 years myself. That thing is probably literally 100 years old. (My grandmother was born in 1894.)
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Scanpan does not chip. I continue to use the silicone spatulas and spoons I have had for a while with mine but the manufacturer says it is not necessary.
Glad you’re happy with your pans. In my next lifetime maybe I’ll try them.
My cast iron is going to be handed down to my kids long after I’m gone. That stuff literally lasts centuries, maybe millennia. I use stainless steel saucepans and steamers, but all my frying pans are cast iron. No babying necessary (like with Teflon). I love that I can fry something on the stove and put it straight in a hot oven to broil and finish up. I almost exclusively use metal tools on it. I also have cast iron loaf pans and muffin pans. Maybe one day I’ll get a wok, but my frying pans work great right now.
For my money for the induction stove, I’d look at that Cuisinart set of stainless steel pans or maybe some no-name on Amazon that has a good rating.
I would want more than 2 pans because I am often cooking more than 2 things at once. They might be versatile, but if I need to make cranberry sauce, and mashed potatoes, and steam broccoli 2 pans isn’t going to cut it.
I also have used my cast iron pan since before I married, and my Mom won’t give hers up (she still cooks at age 88; very spry Mom!).
I just got back from a 2 week vacation in Hawaii whereby the VRBO had an impossibly horrible induction stove and oven. The owner made a video on its use and had a number of “tweaks” to compensate for some “glitches” probably caused by previous wear from guests. I refused to use it because it was a pain to start, so husband would light it up for me. I felt like an old wood-burning stove would have been MUCH easier.
My girls also use their cast iron pans but the eldest just bought a Le Crueset Dutch oven and likes it.
I have cast iron…but I have a flat top stove, and really…it was scratching the surface no matter how careful I was. I love cast iron, but I think it works best on a gas stove or (wait for this) the old electric burner ones.
And of course on wood stoves.
I agree with @BunsenBurner . The newer non-stick finishes are terrific. I only have those in two frying pans. But great for things like eggs!
But back to the OPs question. Since it’s a gift, could you get a couple of All Clad pieces now (ones that are used the most), and give another couple of pieces for a birthday or something? I will say, $399 for an all clad set sounds like a good price to me.
I wish someone would comment on the Tramontina. Folks I know who have it really like it.
Here is the Amazon link. I think a 10 piece set is plenty.
IIRC, Costco and Kohls also sell this brand.
We have an Miele induction range that we just got 18 months ago (for our vacation place). We went with Scan Pan frying pans that the company makes for induction ranges. I like them very much. Agree with @thumper1 on cast iron pans (which you can use on induction ranges)–even if you are very careful, it’s hard not to scratch the range surface. We also bought three Cuisinart pots (for induction). I’d gift the Cuisinart induction set. I have always had good experiences with Cuisinart custom service (food processor).
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I have a flat top electric stove too. Love that thing for the ease of cleaning. It’s black and I’ve never noticed my cast iron scratching it. My cast iron pans stay on there all the time, but I’m not looking at it with a magnifying glass or anything.
Forgot to mention other great use of cast iron is you can use it camping. You can literally put it right in a campfire, directly on the flame or coals. I have used mine this way on occasion when the kids were doing campouts with school. Not a thing we do a lot on our own.
My husband bought an induction burner/hot plate for when we were redoing our kitchen and had to set up a makeshift kitchen in the basement. I never really loved it TBH, but it’s kind of cool tech. And it worked well for that purpose. He still uses it some to process tea leaves and other things like that.
I think the All Clad and the Cuisinart are my faves of the ones mentioned so far. But I always like a bargain!
OP here - update from kids.
It seems they think they only need a couple of pans, not an entire set, so I’ve sent some of the ideas people have shared with them.
Thanks to all who’ve made suggestions.
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I plan to get an induction stovetop when I do a kitchen remodel. I asked a sales person about using the cast iron skillets and dutch oven I don’t think I can give up on an induction stove top and he did a quick demonstration to assure me that would be no problem. The trick to protect the smooth surface is to use a paper towel or a piece of parchment paper or a protective scratch mat between the stovetop and the pan. Of course you wouldn’t need to do this with stainless pots.
For another solution, my husband assures me he could sand and polish the bottom of all my cast iron to the point that it wouldn’t be able to scratch anything.
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Don’t recommend the our place pan. The coating has not held up. I like the size and depth of the pans but they do not hold up well. And I’m very careful
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Thanks @deb922. I was leaning towards them, but waiting for your reply. They are now “off the list.”
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Good to learn about the parchment paper. I am definitely going try it with the cast iron skillets!
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