Every home needs a frying pan. But, can you guarantee, great; healthy cooking without using the right cookware? I doubt. In as much as there are many great selling frying pans, most people still vouch for ones from reputable brands. It is not a surprise that Greenpan and Scanpan frying pans sell well considering that they’re made with alternative, healthier non-stick materials. In this scanpan vs greenpan battle, we will look at what makes these pans similar and how they differ. We may even highlight what makes each model a best seller.
scanpan vs greenpan: Their similarities
They both make non-stick frying pans. But, Scanpan has a wider product line and they even make stainless steel models. Of course, stainless steel pans aren’t non-stick. Greenpan names their product models after cities. If you’ve watched Money Heist, then this won’t be your first time coming across such a naming criterion. All greenspan product lines differ on features. This line is blurrier on Scanpan products and overlapping features aren’t a rare phenomenon.
scanpan vs greenpan: Pan sizes
greenspan frying pans range from 12cm up to 33cm, with the larger models being better at searing fish. Scanpan products have a somewhat narrower size range with the largest pan having a 14.3-inch diameter and 8 inches on their smallest one. They even feature a 10.5-inch square pan, a concept that Greenpan is yet to borrow.
Manufacturers are shifting from PTFE based non-stick layers to healthier alternatives. These two brands don’t use the synthetic PTFE compound as it’s a harmful environmental pollutant with possible carcinogenic side effects. Greenpan is now using a thermalon non-stick layer on their pans as an alternative to PTFE. Just like Teflon, it’s somewhat resistant to corrosion and scratches. Either way, I wouldn’t use metallic utensils on non-stick surfaces as they corrode layer leaving behind unsightly scratches. Scanpan claims that their pan’s non-stick layer is “harder than steel” Of course this is a marketing gimmick and it will peel off in the course of time.
Are they dishwasher and oven safe?
According to the manufacturer, Scanpan is oven safe up to 500 degrees Fahrenheit. Greenspan, on the other hand, can only withstand up to 420 degrees Fahrenheit. This is acceptable considering that most non-stick frying pans cannot go in the oven. I wouldn’t use a frying pan in the oven irrespective of the manufacturer’s recommendation. I’m sure these high temperatures would do the non-stick coating more harm than good.
The Scanpan and the Greenpan are both marked as dishwasher safe. However, most dishwashers use strong detergents that are certainly destructive to the non-stick layer. Handwash your frying pan with soapy warm water and it will outlive its usefulness. Throw it in the dishwasher (especially the top rack) and you will be back shopping for a new one faster than you would love.
How they perform
Thanks to their thick stainless steel bases, both models have received credit for their cooking consistency. The flat bases ensure that there is even heat distribution to the food on the pan. When cooking with either, you will notice that there are no hotspots (or cold spots) in the food.
Let’s be honest, non-stick pans are rarely durable. If you’re looking to buy a frying pan that will last a lifetime, go for a stainless-steel variant. Either way, both pans are impressively durable, with Greenpan taking the trophy here. This pan will last a year under intense cooking or three layers when used occasionally. A few greenpan customers complained that the ceramic coating was susceptible to chipping. This implies that the pan is somewhat fragile and that it should be treated as such.
The Scanpan Classic non-stick frying pan is the bestselling model for this Denmark-based, family-owned brand. Even though this pan is definitely on the higher end of the pricing spectrum, there are hundreds of buyers backing it up. Is it really worth the premium price tag it comes at?
This won’t be the first time you’re seeing a frying pan with an aluminium base. In fact, almost all pans and skillets have aluminium bases. This material is light and a great heat conductor. When you adjust the burner’s flame, you will notice that the food’s temperature changes almost instantly giving you even better-cooking control. Aluminium is relatively lighter in comparison to stainless steel even though both products will have almost similar durability. However, aluminium doesn’t come cheap and this explains why you rarely see aluminium cookware in the $30 range.
You’ll be surprised at how many people judge a pan by how comfortable its handle is. When frying with a pan, hands are usually lying on the handle for stability. We couldn’t say the same for cookware sets. On this unit, the handle is moulded onto the pan’s side. If you’ve ever used one with a riveted or screwed handle, you’ll know that they tend to lose their grip over time.
- Non-stick cooking surface
- Even heat distribution
- The base won’t warp with time
- The non-stick layer eventually wears off
This was the first brand to move from a traditional non-stick coating to a contemporary one. In 2007, greenpan substituted the Teflon in their pans for a ceramic coating. This hard-anodized aluminium pan makes use of a Thermolon ceramic coating.
When you fry an egg with a Geenpan, you’re sure that the only thing you’re eating is an egg and not harmful materials. Other brands were initially making their pans with polytetrafluoroethylene to achieve non-stick properties. Even though this is a tough polymer, it’s still plastic and we all know what high temperature does to plastic. With Greenpan products, a Theromolon layer makes them non-stick.
- The non-toxic, non-stick cooking surface
- Oven safe
- Fragile and susceptible to chipping