Hospitality Connect lists 361 Scanpan products, covering fry pans, saucepans, stock pots, roasters, casseroles, lids and knife sets for commercial kitchens and serious cooks.
Choose cookware by the job and the heat source. Fry pans are sized on base diameter, and the base is what sits on the burner, so a large pan on a small burner heats unevenly. Saucepans are chosen on litre capacity and on how tall the sides are: taller sides reduce evaporation for stocks and sauces, while wider ones speed reduction. Stock pots step up in capacity for bulk boiling and brining. Check the base construction against your cooktop, because induction needs a magnetic base while gas and electric do not. Lids are often sold separately, so confirm the fit.