How to take care of your SCANPAN® cookware
Taking care of your nonstick cookware
SCANPAN® products are made for specific purposes; pans for frying, pots and saucepans for boiling, etc. By using the products for the right purposes, you will experience high performance products. If you, however, use the products for other purposes, they may not perform optimally, and the non-stick coating may be impaired.
Do not overheat the product. As the aluminium is superior in retaining heat, high heat is unnecessary. Furthermore, high heat will reduce the non-stick performance.
- Do not use oil from aerosol sprays, as this can impair the product’s non-stick coating.
- Do not store food in your SCANPAN ® product.
After use, let the product cool off, then wash with warm, soapy water. The product must always be completely clean, before it is put away. It is not recommended to wash the product in the dishwasher.
Burn marks due to overheating or charring of fatty substances can be removed by filling the product ¾ with water, bring to a slow boil using medium heat, add a tablespoon of detergent (for dishwasher or washing machine, not for handwash), simmer for 15 minutes, and rinse. Then clean the product as usual.
If your product is not clean after this procedure, you may contact your nearest SCANPANs dealer, who will make a physical complaint assessment and estimate if a free of charge exchange is justified.
Cleaning your cast iron cookware
Avoid using washing up detergent. Wash in warm water and use a stiff brush. You can boil off any burnt-on food in water.
Don’t leave your cast iron pots and pans to soak for longer periods of time. Clean them immediately after use.
Never put them in the dishwasher. Apply a little vegetable oil after cleaning.
Taking care of your stainless-steel cookware
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.
CleaningBefore first use
- Remove any labels.
- Wash in hot soapy water with a nylon brush, cloth or sponge and then dry.
- Never use a metal or other harsh scourer nor harsh powder to clean your cookware.
- Ensure the cookware is completely dried before storage.
- To prevent warping, never put cold water into a hot pan. Extreme temperature changes may cause any metal to warp.
- Avoid use of excessive high heat. Only use low to moderate heat.
- It is important to remove all food fat and residue from the cookware to ensure best performance each time you use your cookware.
- Never use harsh or abrasive cloths or cleaning liquids/pastes.
- Allow the cookware to cool.
- Partially fill with cold water and detergent or vinegar (ratio 3:1), place on cooktop and bring to a boil over medium heat until food particles loosen.
- Let cookware cool down again, rinse out the particles, then clean as per the routine instructions.
Removing heat tint and food stains from stainless steel pans
- Heat tint is a streaking (usually a bluey brown colour) appearing on the surface of the stainless steel. This is most commonly caused by heating the steel too quickly and results in an oxidisation of the visible surface. This will not damage the pans, nor affect their performance.
- Make a paste using a quality stainless cleaner with water.
- Alternatively, a natural option using 2 tbs of bi-carb soda mixed with water to a paste can be applied.
- With a soft circular motion using non-abrasive cloth, gently and slowly remove the marks.
- Never use oven cleaner on your cookware.