Impact Covered Chef Pan

71113200

Impact Covered Chef Pan

$89.90

$189.00 52% OFF

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28cm 28cm
32cm 32cm

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Description
Features
Use and Care
Warranty

SCANPAN Impact features a heavy impact bonded base with a disk of aluminium enveloped between two layers of high quality stainless steel to provide optimal heat transfer and retention. For maximum durability, the walls of SCANPAN Impact are made from 18/10 stainless steel, while the base has an 18/0 stainless steel protector, ensuring that the cookware is suitable for all energy sources, including induction. The range features cast stainless steel handles, designed to stay cooler for longer with internal stainless steel rivets for added strength.

The chef's pan serves the same purpose as a sauté pan, with one key difference: it has two short handles, making it more suitable for serving. The tall edges of the pan facilitate stirring, allowing for easy addition of stock and enabling dishes to be simmered slowly.

• Practical measuring units on the inside
• Rim designed to prevent dripping
• Sturdy 6.4 mm sandwich base
• Ovenproof up to 250°C, incl. lid
• 18/10 stainless steel inside for maximum durability
• Practical glass lid
• Suitable for all cookers

• Avoid Excessive High Heat: Preheat your cookware on medium heat for 1–2 minutes. Then, add oil or liquid and reduce the heat to moderate-low for cooking.
• Why Food Sticks to Stainless Steel: Food tends to stick when the heat is too high or if the ingredients are too cold. To prevent sticking and warping, use moderate-low heat and bring your ingredients to room temperature before cooking.
• Routine Cleaning: For cleaning, avoid sudden temperature changes and ensure that all food and oil residue is removed.

For detailed care instructions, click here to learn more

Covered by the warranty
• The SCANPAN local warranty covers manufacturing faults & material defects such as peeling, pitting, or bubbling on the surface of your non-stick cookware.

Excluded from the warranty
• Normal wear & tear including scratches, stains, discoloration, corrosion, or damage from overheating to the interior of the pan.
• Carbon (food/oil residue) build up is the accumulation of leftover oil and food residue which is not thoroughly removed during washing/cleaning, usually due to insufficient/incorrect cleaning methods.