Guide to your copper products
SCANPAN copper products in brief:
- Outside: high-gloss polished copper – for a glossy and stylish look
- Inside: high-gloss 18/10 stainless steel – for maximum durability
- Stainless steel handles – stay cold longer
- Handles are fastened with strong stainless steel rivets
- Aluminium core for better heat distribution
- For all hob types, including induction
Using your copper products
Our copper products have a layer of copper on the outside for aesthetic reasons. The inside is stainless steel and should therefore be used and cleaned in the same way as our stainless steel products. Read how to use your copper products. See the video guides further down the page.
The water bead test
Has your pan reached the right temperature for frying?
Copper pans (stainless steel pans) are perfect for frying food that needs a crisp, delicious crust. However, to achieve this crust and crispness without the food sticking, the pan must be at the right temperature. You can test this with a few drops of water:
Heat the pan: Place the pan over medium heat and let it heat up for about 5 minutes.
Add a few drops of water: Sprinkle a small amount of water (a few beads) onto the surface of the pan.
Observe how the water behaves:
- Too cold: If the water simply spreads out and evaporates quickly without collecting, the pan is not hot enough.
- Perfect temperature: If the water immediately forms a bead that “dances” around the pan, the pan has reached the optimum frying temperature.
- Too hot: If the water evaporates almost instantly with a hissing sound, the pan is too hot. Let it cool slightly before you start cooking.
You are now ready to cook
The pan has now reached the right temperature and you are ready to fry your food. Turn the heat down slightly.
- Add fat to the pan. Preferably use an oil with a high smoke point, such as rapeseed oil or vegetable oil, as the stainless steel pan can reach a very high temperature
- Add the food and leave it until a crust has formed. Patience is important here. If you try to turn the food before the crust has formed, it will stick to the pan. A piece of fish, for example, may be ruined
- Turn the food and repeat the process
When cooking pasta, only add salt once the water is boiling. Otherwise, the salt may corrode and leave marks on the product.
Unlike coated cookware, stainless steel also allows you to store food in it after cooking.
Cleaning and care of copper
Read below to learn the best way to clean and care for your copper/stainless steel products. See the video guides further down the page.
Cleaning and care
Before first use, remove all labels, wash the product in warm, soapy water and dry it.
It is easiest to clean the product while it is still warm. Allow it to cool for about 5 minutes before cleaning.
- Always use washing-up liquid – always wash your products in warm water with washing-up liquid. The product must be completely clean.
- No cold water on a hot pan – never pour cold water onto a hot pan or pot, as this may warp the base.
- For severe burnt-on residue inside the product: Fill ¾ of the product with water and bring it to the boil over medium heat. Add washing-up liquid and simmer for 15 minutes. Clean the product as normal. Repeat the process if necessary.
Remove heat marks
Heat marks can appear on a stainless steel surface when the pan is exposed to high heat. They are often blue-brown and visible on the surface of the stainless steel. These marks are normally cosmetic and do not affect the performance of the pan, but they can be removed if you prefer a cleaner, more polished surface.
- Fill the pan or pot with a mixture of equal parts white vinegar and water.
- Bring the mixture to the boil and simmer for 5–10 minutes.
- Pour out the liquid and sprinkle bicarbonate of soda onto the marked areas.
- Scrub gently with a sponge or brush until the marks come off.
- Rinse thoroughly and dry the pan.
Has the outside of your copper product become a little dull? Watch the video under Video guides to see how to polish it clean again.
Refresh your copper product
Could your copper pots and pans do with a refresh? With this tip, your copper cookware will become beautifully clean and shiny without the use of harsh polishes.
- Dissolve half a sachet of citric acid in a washing-up bowl with 2 litres of warm water
- Place the copper cookware in the mixture and leave it for 15 minutes
- Use a soft sponge or a small, soft toothbrush to remove any black residue that has not come off
- Rinse the copper cookware in water with washing-up liquid and dry it.
You can also use SCANPAN’s copper cleaner for quick and effective cleaning of your copper product. See how in the video further down the page.
Video guides
See our guides to cleaning and using our copper products.
The water bead test: How to
Find out whether your copper pan has reached the right frying temperature with a few drops of water. Watch how here.
Cook with your copper product
See how to achieve the optimum crisp crust with your copper pan.
How to clean your copper product
See how you can easily clean your copper products with warm water and washing-up liquid. Watch how here.
Use your copper in the oven too
As you can see in the video, our copper cookware can also be used in the oven up to 250 °C.
Would you like your copper to shine again?
Over time, your copper product may develop a patina and lose some of its shine. With our copper cleaner, you can easily make your pan or pot shine again. Watch how here.
Claims
Learn more about when you can submit a claim for your copper product.
