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User Guide
Important information on how to use and
care for your SCANPAN
LookingafteryourSCANPAN
It is important that you read the information below to ensure you protect your investment and extend the
useful life of your cookware. It has been devised to help you understand the materials that have been used
to manufacture this cookware, how to care for and maintain your cookware, and some useful general
information to assist you in your culinary pursuits.
Cleaning
Before first use
• Removeanylabels.
• Washinhotsoapywaterwithanylonbrush,clothorspongeandthendry.
• Neveruseametalorotherharshscourernorharshpowdertocleanyourcookware.
• Ensurethecookwareiscompletelydriedbeforestorage.
Routine Cleaning
• Topreventwarping,neverputcoldwaterintoahotpan.Extremetemperaturechangesmaycauseany
metal to warp.
• Avoiduseofexcessivehighheat.Onlyuselowtomoderateheat.
• Itisimportanttoremoveallfoodfatandresiduefromthecookwaretoensurebestperformanceeach
time you use your cookware.
• Neveruseharshorabrasiveclothsorcleaningliquids/pastes.
• Neveruseovencleaner.
Removing burned on and dried on foods
• Allowthecookwaretocool.
• Partiallyfillwithcoldwateranddetergentorvinegar(ratio3:1),placeoncooktopandbringtoaboil
over medium heat until food particles loosen.
• Letcookwarecooldownagain,rinseouttheparticles,thencleanaspertheroutineinstructions.
Removing heat tint and food stains from stainless steel pans
Heattintisastreaking(usuallyablueybrowncolour)appearingonthesurfaceofthestainlesssteel.Thisis
mostcommonlycausedbyheatingthesteeltooquicklyandresultsinanoxidisationofthevisiblesurface.
Thiswillnotdamagethepans,noraffecttheirperformance.
• Makeapasteusingaqualitystainlesscleanerwithwater.
• Alternatively,anaturaloptionusing2tbsofbi-carbsodamixedwithwatertoapastecan
be applied.
• Withasoftcircularmotionusingnonabrasivecloth,gentlyandslowlyremovethemarks.
• Neveruseovencleaneronyourcookware.
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above, these can be removed. Please note that such marks do not affect the normal use of
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cotton pillow cases to protect each piece being stacked or stored in the cupboard.
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of the product.
Storage
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pillow cases as a cover to protect both the external and internal surface from other objects in
the cupboard.
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when removing lids from hot pots to avoid steam burns.
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avoid scratching.
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recommends the use of handle holders, oven mitts and
other heat resistant accessories when cooking.
Cooktops
• Always refer to your cooktop
manufacturers instructions before using
this cookware.
• PleaserefertothepackagingofyourSCANPAN
cookwarepiece(s)forcooktopsuitability.
• MostSCANPANstainlesssteelcookwareis
suitable for all cooktops, including induction.
Gas
• Alwaysensuretheflamedoesnotextendupthe
side wall of the cookware, as this could cause
damageand/orexcessiveheatonthehandles
themselves.Thiswouldalsoindicateexcessive
heat which is not recommended.
• Gascooktopsmayhaveunevensurfacesand
should never be left unattended.
Electric
• Ceramic/halogencooktop-alwaysmakesure
both the surface of the cooktop and the base of
the cookware are clean before each use.
• Permanentmarksmayresultifthisisnotdone.
Induction cooktops
• Inductioncooktops-alwaysmakesureboththesurfaceofthecooktopandthebaseofthecookware
are clean before each use.
• Permanentmarksmayresultifthisisnotdone.
• NotallSCANPANStainlessSteel/Coppercookwareissuitableforinductiontechnology.Referto
product packaging.
• This is a fast and efficient cooking technology and very different to standard electricity.
Please read cooktop instructions before use.
General Use
Choose the right size cookware for your cooktop. Not only will this ensure you have the right tool for the
job,youwillensuremaximumenergyefficiency.
• Neverleavecookwareunattended.
• Alwaysensurehandlesarewellawayfromtheedgeofthecooktoptopreventaccidentandpersonalinjury.
• Donotallowthecookwaretoboildrynorleaveanemptycookwarepieceonahotcooktop.
• Donotleaveutensilsinthecookwarewhilstcooking-usespoonrests,trivetsandotheraccessories.
• Thiscookwareisnotdesignedasafoodstoragedevice.Removeallfoodfromcookwareandthenstore
appropriately, thoroughly washing and drying your cookware before correct storage.
• Splatterguards,steamersandsomeotherstainlesssteelandotheraccessoriesshouldneverbeplaced
directly on the cooktop
• Liftcookwareoffcooktops.Donotslide.
Microwave Ovens
Not suitable for microwave ovens
Ovens
MostSCANPANStainlessSteelcookwareisovensafeto200°C(includinglid).Refertopackagingofyour
SCANPANcookwarepurchaseforspecificdetails.
CookingTips-usingStainlessSteel
• StainlessSteelinitselfisnotagoodconductorofheatandcanresultinhotspots.SCANPANstainless
Steel cookware has eliminated hot spots with the addition of an aluminium core enveloped in Stainless
Steel in ranges such as CSX, Clad 5 and Fusion CS5.
• Otherranges,suchasourpopularImpactrange,haveanoptimal6.4mmthickbonded
sandwich base.
• Pleasenotethateachrangehasdifferentproperties(andlayers)andsowillperforminslightly
differentways.HoweverallSCANPANStainlessSteelproductsuseonlythebestquality18/10and
18/0stainlesssteel.
• StainlessSteelCookwareisahealthy,safeandhygienicutensilforeverydaycooking.
• Themostcommoncriticismofstainlesssteelcookwareisthatitsticks.Thisbroughtaboutthe
introductionofnon-stickcookwaresurfacesnowavailableinmanyofthebrandsonthemarkettoday,
includingSCANPAN’sexclusiveCeramicTitaniumNon-StickCookwarethatisPFOAFree!
• Note:mostcommoncauseofstickingisexcessiveheat!
Avoid excessive HIGH heat by:
1. Settingcooktoptomoderate.Placecookwareoncooktopandpre-heatatthislevelfor
1to2minutes(dependingoncooktop).
2. Addbutter,oilorliquidtopan(seeoilsmokingguideattheconclusionoftheseinstructions)
Immediately reduce the setting of the cooktop to moderate to low.
3. Evenatthislevelfoodwillsear.Howevertheporesofthefoodwillfillandreleasethefoodfromthepan.
4. Finishcookingatthisheatlevel.
5. Plate up but do not put cold water in the hot pan. Allow to cool before doing so.
6. Washupusinginstructionsabove,rememberingthatanyfood/oilresiduewillcontributetofuture
sticking problems and so must be removed.
The key is proper heat settings for the oils you are using and the food you are preparing - do NOT
use EXCESSIVE HIGH heat.
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recommends low to moderate heat for everyday cooking
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allowing it to adjust to room temperature. Please note that cookware can warp if frozen food
is placed in a hot pan. Paying attention to temperature differentials will help to avoid sticking
and warping.
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surface of the pan.
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SCANPAN recommends hand washing to prolong the useful life of the cookware.
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will occur.
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vegetables that do need to be moved to prevent burning, the food will be released in most cases after a
short period of time.
Oils
• Addcoldoiltoacoldpan,allowingtheoiltoheatupwiththepan.Thisalsopreventstheoil
from burning.
• Totellwhentheoilandpanarehotenough,addadropofwatertothepan.Ifitsizzlesand
evaporates, the pan is ready.
• Addingcoldoiltoapanatheatwillrequirelessoiltocoverthesurface.
• Whentheoilripplesandspreadsquicklyacrossthepan,itisready.
• Ifoilstartstosmoke,thepanistoohot.
• Theidealcookingoilshouldcontainhigheramountsofmonounsaturatedandpolyunsaturatedfats,
with minimal or no saturated and trans fats.
• Differentfatsandoilshavedifferentuses,andtheguidebelowsummarisesthemostcommonlyused
andthefeaturesandbenefitsofeach.
Definitions
Monounsaturated Fat-agoodfatthatreducesoverallcholesterollevels,andespecially”LDL”orbad
cholesterol,whilstincreasinglevelsof”HDL”orgoodcholesterol.Goodsourcesincludeoliveand
canola oils, nuts, seeds and avocados
Polyunsaturated Fat-agoodfatthathassimilarbenefitsasmonounsaturatedfatabove.
Goodsourcesincludefattyfish(egsalmon,trout,sardines),corn,safflower,sunflowerand
soybean oils
Saturated Fat -abadfatthatincreasescholesterollevels,specifically”LDL”orbadfats.Commonly
foundinanimalbasedfoodssuchasmeat,poultryandeggs,butter/cream/otherdairyproducts.Itcan
alsobefoundinplant-basedproductssuchascoconutandpalmoilsandcocoabutter
Trans Fat -anotherbadfat.Thisincreaseslevelsof”LDL”orbadcholesterolandactuallylowerslevels
of”HDL”orgoodcholesterol.Commonlyfoundinpackagedsnackfoods(egchips)andinfriedfood
particularlyinfast-foodoutlets.
SCANPAN always recommends the use of high heat tolerant oils.
Oils
Types of Fat
Smoke Point °C*
ExtraLightOliveoil
Monounsaturated
242°C
Palm oil
Saturated
235°C
PureOliveoil
Monounsaturated
235°C
Peanut oil
Monounsaturated
232°C
Sesame oil
Polyunsaturated
232°C
Sunflower oil
Polyunsaturated
227°C
Grapeseed oil
Polyunsaturated
216°C
RiceBranoil
Monounsaturated
213°C
ExtravirginOliveoil
Monounsaturated
207°C
Avocado oil
Monounsaturated
204°C
Canola oil
Monounsaturated
204°C
Vegetable oil
Polyunsaturated
182°C
Butter
Saturated
149°C
* Smoke point is the point at which the oil will burn
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