Pan Cost Calculator
Calculate the true cost of your frying pan investment. Gordon Ramsay's recommended pans cost more upfront but last years longer, saving you money in the long run.
If you’ve ever watched Gordon Ramsay cook, you’ve probably noticed one thing: he doesn’t use fancy, overpriced cookware. He uses one pan-over and over again. It’s not a celebrity-endorsed brand with flashing lights or a 10-year warranty. It’s a simple, sturdy, no-frills pan that’s been around for decades. And if you want to cook like him, you need to know exactly what it is.
The pan Gordon Ramsay actually uses
Gordon Ramsay has said in multiple interviews and on his show Hell’s Kitchen that he relies on a ScanPan frying pan. Not just any ScanPan-specifically, the ScanPan Classic line. This isn’t a recent trend. He’s been using it since the early 2000s, long before it became a kitchen influencer favorite.
ScanPan is a Danish brand, founded in 1954, known for its patented PFOA-free nonstick ceramic-titanium coating. Unlike cheap nonstick pans that flake after six months, ScanPans are built to last. The base is thick aluminum with a reinforced surface that can handle metal utensils, oven temperatures up to 450°F, and even a little bit of abuse from a busy kitchen.
Why does Ramsay stick with it? Because it works. He doesn’t care about branding. He cares about performance. The pan heats evenly, holds temperature well, and releases food without sticking-even when you’re searing a steak or scrambling eggs at high heat. He’s said in interviews that he’s tried other brands, but none match the consistency of ScanPan.
Why not just any nonstick pan?
Most nonstick pans you find in supermarkets are made with thin aluminum and a coating that wears out fast. They warp in the dishwasher, scratch with a wooden spoon, and start to stick after a few months. Ramsay has called these pans “a waste of money” in multiple episodes of MasterChef.
ScanPan is different. It uses a patented technology called PFOA-free PTFE-a safer, more durable nonstick surface that’s bonded to a heavy-gauge aluminum core. The result? A pan that doesn’t just last longer-it performs better over time. You can sear, deglaze, and even bake in it without worrying about the coating breaking down.
There’s also the weight. ScanPans are heavier than your average frying pan. That’s not a flaw-it’s a feature. The extra mass means heat distributes evenly, reducing hot spots that burn food. It’s why professional kitchens still use cast iron and heavy aluminum. Ramsay doesn’t need a lightweight pan for easy lifting. He needs one that stays steady under pressure.
What about stainless steel?
You might think Ramsay, with his French training and precision cooking style, would swear by stainless steel. And he does-just not for everything. He uses stainless steel pans for sauces, reductions, and deglazing. But for everyday cooking-eggs, pancakes, fish, chicken-he reaches for his ScanPan.
In a 2021 interview with Food & Wine, he explained: “I use stainless steel when I want to build flavor. I use ScanPan when I want to get dinner on the table without scrubbing for an hour.” That’s the key. He’s not a purist. He’s a pragmatist.
He’s even shown on camera how he uses both. He’ll sear a chicken breast in stainless steel to get a perfect crust, then transfer it to a ScanPan to finish cooking in the oven. That’s not a mistake-it’s a technique. He chooses the tool for the job.
Is ScanPan worth the price?
A ScanPan Classic 10-inch frying pan costs around $120-$150. That’s more than twice what you’d pay for a T-fal or Calphalon. But here’s the math: a cheap pan lasts 6-12 months. A ScanPan lasts 10-15 years. That’s less than $10 a year. And if you cook even once a week, you’ll save money on food waste, replacement pans, and frustration.
Plus, it’s safer. Cheaper nonstick pans can release toxic fumes if overheated above 500°F. ScanPan’s coating is stable up to 450°F and has been tested and certified by independent labs in Europe for safety. It’s one of the few nonstick pans approved by the German Food Safety Authority.
It’s not about being fancy. It’s about being smart. Ramsay isn’t selling you a luxury item. He’s recommending a tool that saves time, reduces waste, and delivers consistent results.
What if you can’t find a ScanPan?
ScanPan stopped selling in the U.S. in 2020, but they’re still available in Europe, Australia, and online through specialty retailers. If you can’t get one, here are three solid alternatives that match Ramsay’s criteria:
- All-Clad Nonstick - Made in the USA, heavy aluminum core, PFOA-free coating, dishwasher safe, oven-safe to 500°F. Costs about $130.
- Le Creuset Toughened Non-Pro - French-made, durable nonstick surface, lifetime warranty, excellent heat retention. Around $140.
- Demeyere Industry - Belgian professional-grade, tri-ply construction, nonstick coating designed for high-heat cooking. About $160, but built like a tank.
These aren’t perfect substitutes, but they’re the closest you’ll get. All three use heavy-gauge aluminum or stainless steel cores and high-quality nonstick coatings. None of them flake, warp, or lose their nonstick properties after a year.
How to care for your pan
Even the best pan fails if you treat it wrong. Ramsay’s rule? Treat it like a tool, not a toy.
- Always preheat on medium-low. Don’t crank the heat to high right away.
- Use wooden, silicone, or plastic utensils. Metal can scratch the surface over time.
- Never put a hot pan in cold water. Let it cool first.
- Wash by hand with mild soap. Dishwashers can degrade the coating faster.
- Don’t use cooking spray. It builds up residue that’s hard to remove and damages the nonstick surface.
That’s it. No special oils. No seasoning like cast iron. Just clean, simple care. Ramsay doesn’t fuss over his pans. He uses them, cleans them, and moves on.
What pans does he avoid?
He’s been clear about what he won’t use:
- Any pan labeled “nonstick” that doesn’t say “PFOA-free”
- Thin, lightweight pans that feel flimsy
- Pans with plastic handles that melt under the broiler
- Induction-only pans unless they’re also compatible with gas and electric
He’s said on camera that he’s seen home cooks ruin meals because they used a pan that couldn’t handle the heat. “If your pan can’t go in the oven,” he says, “you’re not cooking-you’re just heating food.”
Bottom line
Gordon Ramsay doesn’t recommend a pan because it’s trendy. He recommends it because it works. The ScanPan Classic is durable, safe, and performs consistently under real-world conditions. It’s not the cheapest option. But if you cook regularly, it’s the smartest.
You don’t need ten pans. You don’t need a whole set. You just need one good frying pan that won’t let you down. That’s the real lesson here-not the brand, but the principle: choose quality over hype, and function over flash.
Is ScanPan still available in the UK?
Yes, ScanPan is still sold in the UK through specialty kitchen retailers like Lakeland, John Lewis, and online via Amazon UK and ScanPan’s official European site. While they stopped U.S. distribution in 2020, the brand remains active in Europe and Australia.
Can I use a ScanPan on an induction stove?
Yes, all ScanPan Classic models are induction-compatible. They have a magnetic stainless steel base designed to work with all cooktop types-gas, electric, ceramic, and induction. Always check the bottom of the pan for the induction symbol if you’re unsure.
Do I need to season a ScanPan like cast iron?
No. ScanPan comes with a factory-applied nonstick coating that doesn’t require seasoning. Just wash it before first use, avoid abrasive cleaners, and you’re good to go. Seasoning can actually damage the coating.
Why does Ramsay use nonstick for eggs and fish?
Because eggs and delicate fish stick to stainless steel and cast iron unless you use a lot of butter or oil. ScanPan’s nonstick surface lets him cook with less fat, get perfect browning, and flip food cleanly without tearing. It’s about control and consistency, not laziness.
What size ScanPan does Gordon Ramsay use?
He mostly uses the 10-inch model for everyday cooking-perfect for two servings of steak, fish, or eggs. For larger meals, he’ll switch to a 12-inch. He avoids smaller pans because they don’t hold heat well, and larger ones are too heavy for quick flips.