If you are lucky enough to own a Scanpan pot or a set of Scanpan cookware, you want to take care of it the right way to get the most life from it.
Nothing worse than preparing a meal and having the food stick and not look appetizing to serve. Plus the expense involved. So here is a guide for cleaning and caring for your Scanpan Cookware.
Using this guide will help your cookware preform at the highest level and ensure that all your recipes are awesome.
First off, always use the right pan for the right purpose, pots and saucepans for cooking on top of the stove and fry pans for frying foods and ovenware for oven cooking. This will give you optimum performance.
How much heat?
Scanpans do not work well with extremely high heat. Because scanpans are made with superior alumimun, which is the best in retaining heat, high heat is not necessary. Plus, the extreme high heat can effect the performance of the scanpan cookware.
Assemble per manufacture instructions.
When you first receive your set of scanpan cookware, assemble per manufactures instructions, then wash in hot soapy water, rinse and dry.
Temperature settings
Until you are familiar with this new set of cookware, do not over heat. Medium heat is usually perfect for frying and sautéing. To check if pot is hot enough sprinkle a few drops of water on surface. If it evaporates instantly, than it’s good to go.
Higher heat can be used for boiling water, stir frying and oven roasting. Oven temperatures up to 500 degrees are safe.
Classic, Pro and IQ Scanpan cookware can be used without oil, butter or fat, making it great for low-fat diets.
First of all, do not use aerosol sprays when cooking. This can interfere with the non-stick finish on the cookware.
Her is a general guide for cleaning most pots and pans
When you are done cooking, let the pan cool and wash with warm water and dish soap. That should do the trick.
If you have burn marks or stuck on fat, it can be removed by adding water (2 cups), bring to a boil for 10-15 minutes with a tablespoon of dish detergent.Then rinse and dry. That works well in most cases.
For food residue build-up, bi-carbonated (baking soda) soda is great for removing stubborn bits of food from your cookware. Make a paste with the soda and a little water and scrub with a non-steel pad and rinse. This cookware is also dishwasher safe.
Myself, I rather wash by hand to prevent any damage in the dishwasher.
Stainless steel
Stainless steel tends to show wear and tear and not stay as shiny as when they are brand new.
To bring them back to that brand new look here are some tips.
- Avoid soaking in water. Tap water can cause rusting.
- Use dish soap and a scrubbing pad to remove stains.
- Remove marks by cleaning with a stainless steel cleaner like Bar Keepers Friend.
Ceramic coated Pans
Handle your ceramic pans carefully as they will scratch and chip easily. Soak in soapy water rather than scrubbing with a harsh steel wool pad. Don’t wait to clean your ceramic as the finish can absorb the flavors from the foods that you just cooked.
Cast Iron
Clean as soon as you are through cooking. Do not soak in water as the water can cause rusting.
Also, do not use soap as cast iron is very porous and could absorb the flavors of the soap, which will not improve your flavors when you prepare your next meal. Clean off residual food, rinse and dry completely and then season the pan.
Good quality pots and pans are expensive and every step should be taken to make sure they are properly cared for so you will get a lifetime of use from them.
Storage
If possible do not stack your cookware, less chance of scratching and damage.
If you have to nest pots and pans due to amount of storage space, place a paper or cloth towel between pans to minimize chances of scuffing.
Hopefully, if you purchase any of the Scanpan cookware you will enjoy many years of excellent cooking and maybe add some new ideas to your repertoire in the kitchen!
If this article was helpful or you have a question, I would appreciate a comment below and I will get back to you as soon as possible. Thanks, Deanna
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