Established in Denmark in 1956, Scanpan has earned worldwide recognition for its advanced, innovative cookware manufactured using environment-friendly processes. While the brand’s success was initially founded on its non-stick pressure cast aluminium pots and pans, Scanpan has grown in over 50 years to include a range of high-grade bakeware, knives and accessories.
Looking after your SCANPAN
As an owner of Scanpan cookware we want to ensure you protect your investment and extend their usefulness by following some handy hints on how to cook, clean and store your Scanpan products.
Don’t be shy! The Scanpan Ceramic Titanium non-stick surface is stronger than many other coatings, so vigorous cleaning can be applied.
After use, fill your pan with cold water and place it on a heat resistant surface. The non-stick surface won’t warp. This will create some steam and sizzle, and is the first stage of removing fat residue.
Sometimes it may appear that the non-stick surface is not working the way it should. This is probably due to a food/oil residue build-up, which is easily removed by applying a paste of bi-carb soda and water then scrubbing your pan with a nylon scouring pad.
Never use steel pads or other harsh scourers to clean your cookware.
To prevent scratching and other general damage, use paper towels in between stacked pots and pans or spare cotton pillow cases as a cover to protect the surface from other objects.
3. General Use
Scanpan’s surface is resilient: You can use metal tools, and while scuff marks will appear over time, this will not affect the performance of your pan.
The key to successful cooking with Scanpan cookware is low to moderate heat. Avoid excessive high heat.
Do not use aerosols. These oils may contain ingredients which could carbonise at relatively low temperatures. This may lead to an undesirable residue forming on the cooking surface, preventing the non-stick surface from doing its job.
We hope these tips will help you maintain the high quality of your Scanpan cookware.