Frequently asked questions (FAQ)

Many types of food stick to surface of stainless steel unless proper techniques are applied:

1) The main reason food will stick to a stainless steel pan is too high a heat is being used; manufacturers of this type of cookware recommend that only a low to medium heat needs to be used as the aluminium core is a great heat conductor. Too high a heat can also cause hot spots where some parts of the pan will get hotter than other parts, causing uneven heating making it difficult to cook with.
2) Placing frozen or cold food in the pan will also cause it to stick; we tend to toss frozen food in to get it to cook faster. That temperature differential will cause sticking. Again, manufacturers recommend de-thawing food or leaving food out for 10-15 minutes so it can adjust to room temperature.
3) Improper cleaning methods will also have an effect on how your cookware performs. It is always best to hand wash stainless steel cookware; the dish washer can be a very harsh environment for shiny cookware due to high heat and cleaning chemicals. Any nicks or scratches will catch food being cooked.

You can avoid food sticking by the use of proper heat settings; these are provided below:

1) Set your hotplate to medium -50% i.e. if the controls go from 1-10, 5 would be 50% heat. Place the pan on the hotplate and preheat at this temperature level for about 5 minutes.
2) Add your butter, oil or liquid to the pan.
3) Immediately reduce the heat setting to medium-low – 30%.
4) Add your food.
5) Certain foods may start to sear at this heat level, do not worry about this as the pores of the food will fill and release.
6) Finish cooking at this heat level.
7) When the food is taken from the pan fill it with warm water, pop some detergent in the pan and leave until the washing up is done. Ensure all food and oil is removed at this point. Residual oil or grease will also cause sticking.

The reason the food is sticking is because the pan has a build up of baked on food and oil residue. With continue use in this state, this build up carbonizes and this then becomes the surface you are cooking on. The non stick surface is covered with the build up and can not perform as advertized hence your food sticking. The pans must be cleaned thoroughly after use in hot, soapy water removing all traces of food and oil using a nylon brush or scourer – never be frightened to give the pans a good scrub.

You could try making a thick paste of bicarbonate soda and water; spread this over the interior of the pan and leave for an hour or so. Rinse the pan then scrub with a nylon brush or scourer. You can repeat this process.

For details about your nearest dealer please contact:

SCANPAN A/S
Industrivej 49
DK-8550 Ryomgaard
Tel.: +45 87 74 14 00
Fax: +45 86 39 47 77
E-mail: service@scanpan.dk

Yes, all SCANPAN products are ovenproof up to 260°C/500°F.

Yes, all SCANPAN glass lids are made of heat-resistant, dishwasher-safe glass.

SCANPANs steel lids and glass lids are both ovenproof up to 260°C/500°F. 

Please contact your local dealer.

For details about your nearest dealer or if your want futher information about SCANPANs products, please contact:

SCANPAN A/S
Industrivej 49
DK-8550 Ryomgaard
Tel.: +45 87 74 14 00
Fax: +45 86 39 47 77
E-mail: service@scanpan.dk

Please see “Product information” in top the menu.

No, all SCANPAN products are 100% free from PFOA and PFOS, from production to final products. Read more under “Green Tek”.

Yes you can. But avoid sharp-pointed utensils, electrical equipment, etc.

When our aluminium products are cleaned in the dishwasher, the base will oxidize causing black colour to come off on the external base. On the inside, the product will functionally as well as cosmetically be unchanged. Therefore, the smudging does not form the basis of a replacement of the product. There is nothing you can do to prevent the base from smudging once the problem has occurred.