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Caring for Your SCANPAN Products

Proper care ensures your SCANPAN cookware and knives perform optimally. Scroll down for specific care guides on non-stick, stainless steel, and carbon steel cookware, as well as knives. Follow these simple tips to maintain their durability and longevity. .

Non Stick Cookware

Use

Before first use:

  1. Remove any labels.
  2. Wash in hot soapy water with a scouring pad or nylon brush.
  3. Never use a metal or other harsh scourer nor harsh powder to clean your cookware.
  4. Ensure the cookware is completely dried before storage.

Never use excessive high heat:

Set cooktop to moderate/medium heat. Pre-heat cookware for approximately 5mins. SCANPAN non-stick cookware is designed and made for even heat distribution, and has excellent heat retention.

Never use aerosol sprays/cooking sprays:

The propellants in these sprays can impair the non-stick properties of our pans, if not properly cleaned after every use. If necessary, we recommend using your favourite oil, butter or fat for taste.

Care

Routine Cleaning:

  1. After cooking, let the product cool down for 5mins, then place the product under the tap and fill with approximately 5cm of hot water and place it on a heat resistant surface.
  2. Using hot water with detergent and a nylon scourer (not steel), scrub hard. Remembering that the surface is tough, and that is very important that all residue (visible and invisible) is removed.
  3. Rinse, dry thoroughly and store.

Removing food/oil residue build up

Sometimes it may appear that the non-stick surface is not working the way it should, and food starts to stick. If this occurs, it is probably due to a food/oil residue build-up, which could be removed with the following method, depending on the severity of carbon build up.

  1. Mix up bi-carb soda and water to a thick liquid. Cover all the inside base of the pan with the liquid. Place on cooktop over a low-moderate heat. 
  2. Allow to simmer for 10 minutes, in which time you will see particles coming loose from the surface. This is what you are looking for! 
  3. Rinse and wash normally (see routine cleaning above).

Stainless Steel Cookware

120ml Steel & Copper Cleaner

Use

Before first use:

  1. Remove any labels.
  2. Wash in hot soapy water with a scouring pad or nylon brush.
  3. Never use a metal or other harsh scourer nor harsh powder to clean your cookware.
  4. Ensure the cookware is completely dried before storage.

Never use excessive high heat:

  1. Set cooktop to moderate/medium heat. Place cookware on cooktop and pre-heat at this level for 1 to 2 minutes (depending on cooktop).
  2. Add oil or liquid to pan, immediately reduce the setting of the cooktop to moderate low heat and cook.NOTE:  If using salt in the cooking water, the water must be boiling before salt is added as salt pitting is not covered under the warranty.
  3. Allow pan to cool before washing, using instructions above, remember any food/oil residue will contribute to future sticking problems and must be removed.

Why food sticks to stainless steel:

  1. In this time-poor/microwave society, there is a tendency to increase the heat too quickly. SCANPAN recommends moderate low heat for everyday cooking.
  2. Thawing food first and/or allowing it to adjust to room temperature is ideal. 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.

Care

Routine Cleaning:

  1. To prevent warping, never put cold water into a hot pan. Extreme temperature changes may cause any metal to warp.
  2. It is important to remove all food residue and oil from the cookware to ensure best performance each time you use your cookware.
  3. SCANPAN Stainless Steel Cleaner may be used. Never use harsh or abrasive cloths.

Removing burned/dried on foods :

  1. Allow the cookware to cool. 
  2. Partially fill with cold water and detergent or vinegar (ration 3:1), place on cooktop and bring to a boil over medium heat until food particles loosen.
  3. Let cookware cool down again, rinse out the particles, then clean as per the routine instructions.

Removing heat tints, food stains and minor scratches:

Heat tint is a streaking (usually a blue-brown colour) appearing on the surface of stainless steel. Commonly caused by heating the steel too quickly and results in ooxidization of the visible surface. Bright metal marks may also appear on your cookware in the first uses. However, these will not damage nor affect the performance of your cookware. Never cut or chop food on stainless steel cookware.

  1. Make a paste using SCANPAN Stainless Steel Cleaner with water.
  2. Alternatively, a natural option using 2tbs of bi-carb soda mixed with water to a paste can be applied.
  3. With a soft circular motion using non-abrasive cloth, gently and slowly remove the marks. 
  4. Never use oven cleaner on your cookware.

Product

Steel & Copper Cleaner

SCANPAN Stainless Steel Cleaner may be used. Never use harsh or abrasive cloths.

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Carbon Steel Cookware

Use

Before first use:

  1. Remove any labels.
  2. Wash in hot water with a brush. DO NOT USE DISHWASHING LIQUID. Dry the pan carefully.
  3. Add a few teaspoons of vegetable oil to the pan and spread with a paper towel.
  4. Heat until the pan starts to smoke, let it smoke for a few minutes. 
  5. Put the pan aside to let it cool off enough to wipe of the excess oil with paper towel
  6. Wash the pan again in hot water only. DO NOT USE DISHWASHING LIQUID.
  7. Dry the pan thoroughly and store.

How to use:

  1. Add a fair amount of cooking oil or butter to the pan and heat until the pan becomes hot. 
  2. Be aware that heating time is very fast on induction cooktops compared to other pans. 
  3. Allow the food to form a crisp surface before you move or turn the food.
  4. Reduce the heat when the desired crispy surface has been achieved.

Care

Routine Cleaning:

  1. Do not soak the pan or wash in the dishwasher.
  2. Wash the pan in hot water ONLY and rub the surface with a stiff brush or sponge without dishwashing liquid.
  3. Do not use metal sponge.
  4. Dry the pan thoroughly before it is stowed away.

If rust forms on pan:

Simply rub off as much as possible with a rough sponge, wash off in hot water and let it dry completely. Then add oil to the pan and season until it starts to smoke. Wipe off the excess oil after cooling down to create a new natural release surface. Your pan is as good as new again.

If a layer of carbon (burned food residue) builds up on pan:

If the pan accumulates a thick layer of burnt food residue, boil water in the pan for 10-15 minutes until the majority of the burnt food comes off, or can be scrubbed off under hot water. Season again with oil to prevent rust and re-establish the natural release surface.

Knife Use and Care

Use

Use: 

  • Always use the right knife. Vegetables, meat, fish, cold meats, cheese and bread all have different sized and textures. That’s why there is a correct knife for each      purpose. 
  • Use the knife’s back to scrape the chopping when e.g you have finished chopping vegetables. Do not use the edge for this - it will blunt your knife. 
  • Use a knife block or a magnet for storing and protecting your knives. Never store your knives loose in a drawer - they will become blunt.

Care

Maintenance:

  • Sharpen knives regularly. 2-4 times a month for frequent use.
  • Good knives should NOT go in the dishwasher. SCANPAN recommends cleaning the knife with hot water and detergent. Your knives will remain sharp for longer and you avoid rust film developing.

How to use a 3-Step Water Sharpener

  1. Remove the lid and fill the base tray of the sharpener with water until the bottom of the ceramic stones are covered. Secure the lid back onto the sharpener. 
  2. Place the sharpener on a flat surface and hold it down firmly with one hand.
  3. Place the knife into the appropriate stage groove and move the knife back and forth using light pressure. Repeat the movement as many times as necessary. (average 15-20 times)
  4. After use, remove the lid, drain the water and wipe the ceramic stones dry.

How to use a Honing Steel

  1. Place knife on honing steel and life the blade to a 15˚ angle.
  2. Apply light uniform pressure, draw blade across the honing steel in an arc from heel to tip.
  3. Alternate strokes on each sides of the blade in a constant, deliberate motion until the edge is sharp.
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