I first heard about Scanpan cookware on this site, so I hope this is not
too off-topic. Please e-mail me privately with any responses. I bought
two pans, and I'm finding that things do stick (sometimes badly) to the
pans. I have to use Pam or something else to keep them "non-stick". If
you have some experience with these pans, please tell me how they work
for you. Do you have to keep seasoning them like cast iron?
Thanks for any advice,
Julie in San Jose