Scanpan
We have stocked the range from these Scandinavian cookware producers for over a decade, many of our cooks & chefs use their products, and the durability of their pans has stood the test of time. Scanpan titanium ceramic non-stick has become something of an industry reference. Each pan passes through human hands 8 times before leaving the factory to guarantee the quality of their products that are built to last a lifetime. Deeply anchored in tradition, Scanpan combines artisan processes with high technology alongside the use of 100% recycled aluminium to reduce their carbon footprint.
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Scanpan FAQs
Why do Season rate Scanpan so highly?
Scanpan make the best non-stick pans in the world. It's a bold claim, but one that can be justified on an objective level...
A non-stick pan needs to do two things well: stay non-stick and cook evenly. Scanpan pans do these two things better than any other.
Like the vast majority of our non-stick pans, Scanpan non-stick isn't Teflon - it's made from ceramic; a natural mineral coating. This means no nasty chemicals, and no peeling away when the pan gets hot. Scanpan's non-stick is the highest grade of ceramic on the market, and will stay at optimum non-stick for longer than any other pan.
Scanpan also go through extraordinary lengths to ensure their pans cook evenly, from forging the aluminium to squish out the air bubbles in the entry level range to the seven-layer construction of the very best: CTX and HaptIQ.
What is the difference between the Scanpan ranges?
Star of the show with the Scanpan Classic range is the non-stick coating; Scanpan's ceramic titanium non-stick will never peel away and will stay at optimum non-stick for longer than pretty much everything else apart from Scanpan's higher end pans.
OK, this is a tad nerdy, but the aluminium in Scanpan pans is squeeze-cast using 250 tonnes of pressure. This squeezes air bubbles out of the metal, resulting in better conductivity and even cooking. Scanpan pans also heat up to 3 times faster than the nearest competition. Scanpan Classic is not induction compatible.
Scanpan Classic Induction has all the joys of the Scanpan Classic range, but with added... induction compatibility!
The Scanpan CTX range of pans are made up of seven layers. The centre core is made of very pure aluminium. Aluminium is an excellent conductor of heat, but is soft – particularly of this purity, so it is sandwiched with stronger aluminium alloy. This is then encased in steel for induction compatibility and the ultimate in durability. Finally, two non-stick layers are added. Scanpan CTX also has a gorgeous brushed steel exterior - understated luxury.
As Scanpan CTX, but with Scanpan's new and improved Stratanium coating (it's slightly textured and stays at optimum non-stick longer) and a polished steel exterior.
The Scanpan TechnIQ range features their latest textured Stratanium coating, but unlike the HaptIQ range, the TechnIQ range is constructed from lightweight but nonetheless heat-efficient forged aluminium for rapid responsiveness.
Scanpan Impact
Where non-stick isn't a necessity and budget requirements prevail, the Scanpan Impact range is perfect. You'll need a little more oil than the non-stick range, but on the upside, the Scanpan Impact range is perfectly happy in the dishwasher and equally fine with metal utensils.
With a wide range, light weight and clean dark looks, Scanpan's Pro IQ range has won a lot of fans. We love the ergonomically designed handles.
The Scanpan Fusion 5 range is Scanpan's answer to those who need the strength of steel combined with even cooking. The Fusion 5 range features steel on the outside sandwiching layers of aluminium for perfect heat distribution and even cooking,
How do I look after Scanpan non-stick pans?
Keep the heat at 'frying' (not searing) temperature
Over-heating non-stick pans is the most common cause of non-stick degradation. Users of gas hobs should be particularly careful – gas can get ferociously hot very quickly. Searing isn’t frying, and the pan needs different characteristics for this. This misunderstanding alone accounts for a high percentage of unhappy frying pan owners!
The super-slippery Scanpan surface makes general purpose cooking a joy, but if you want to sear steaks, etc at very high temperatures, we would recommend a cast iron pan. It may not be as handy with the day-to-day as your Scanpan, but it’ll be perfectly happy with all the heat you can throw at it.
Use suitable tools
Scanpan pans are ‘metal implement safe’. For us, that means if someone comes in drunk at 3 in the morning and cooks with a metal spatula, it won’t wreck the pan. Could you get away with using metal every day? With care, provided the metal doesn't dig into the surface, but the non-stick won’t stay at peak condition for as long as it could, so we wouldn't recommend it. Wood and silicone are the way forward.
Hand wash please
Much as we love dishwashers, knives (they’ll blunt the edge) and non-stick pans shouldn’t go in them. The dishwasher fires salts and corrosives at the surface of the pan that will do the non-stick no good. Dishwasher safe in the case of non-stick means it won’t fall apart, but for non-stick with a long, happy life, hand wash is the way to go.
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