Scanpan Stainless Steel Questions & Answers

Definitely cook on the lowest heat ...... don’t dispose ... I’ve persevered with mine and only ever have my gas at the minimum flame

Thanks Mandy.
Will put it on trial for another recipe.

Thats because, If you BOTHERED to READ the instructions, it tells you very clearly that you DO NOT need to use high heat, Carbon steel is diferent to stainless and non stick!
Medium heat bought up gently 3 to 4 minutes prior to cooking is sufficient to cook. Meaning you dont need to use high heat! if the oil is burning its TOO HOT! (the pan)
Do the drop of water test priot to cooking, put a drop of water into the pan after 3 to 4 minutes of medium heat and it should roll around like a ball in the pan before it evaporates. this means the pan is sufficently hot enough to cook in. Again the manual very clearly describes this, if its still not clear, google/youtube how to cook using stainless steel.

it is all up like All-Clad and the bottom copper is 0.6 cm. Don't know what I had been told by the customer service was correct or not.

Are they burnt food stains? If yes, you can get some bicarb powder, mix it into paste with some water and use a nonscratch scrubber and scrub it off. Also depends on how he drains the water after washing, if it's upright and the water stays in contact with the pan, 'water' stains seep in and become permanent, which happened in my case as well, such a shame. If those marks are on the bottom of the pan, it's likely caused by the flames. But that can be scrubbed off as well with the above mention method.

Thanks for the info, as far as I'm aware, it's not food stains, and has happened to every pot and pan they have used. Happened very quickly within a few weeks of starting to use them. I will send your instructions and see if they can remove the stains. They also complain about food sticking to the fry pan, even when on very low heat.

Were they genuine Scan pan or a cheap Chinese knock-of? It's hard for the uninitiated to tell the difference and some retailers are quite cunning. Was there a guarantee with the set that you bought?

Simply put, yes. They are 200 degree oven proof.

I don't know what you mean. If it's on the stove they never get hot. If you are putting them in the oven...well what do you expect?

Who said anything about putting them in the oven?

If the handles are hot then youve either cooked too hot or had the pans on the stoce for too long. The question remains however, Is it really that hard to just use a tea towel or oven mit? You can even buy silicon grips from junk stores if its that bad? But a proper scanpan wont over heat the handles if used correctly

If you mean induction than yes, but the result is not what you really after. There are other better choice than this Impact series.

Try using stainless steel cleaner to get the marks off.

Hi Jo,
I would try it on the stove and cook a pot of water first as a test. If it heats up too much, I would think twice. I hope it is just my bad luck getting the bad batch.. good luck...

I don’t believe that it is designed to cook in the oven. I would look up the website or send a question to Scanpan about the particular range you require this of. Best of luck.

I use stainless steel cleaner - not sure that Silvo would work

Oven safe up to 220C, check out the scanpan website for all of the details

i don't have any problem with food sticking to my stainless steel pans even my pressure cookers which get exposed to high heat to get the pressure up. I used to by non-stick but even the good pans ended up not being non-stick within a couple of year and now prefer plain old stainless. Stir more frequently? Sorry mate, I am really not much help

Did you season the pans first before using them? It's in the instructions.

I have only had my pans for less than an year so I am probably not the best person to answer this. i just put mine in the dishwasher after use and the copper looks as clean and shiny as the day I purchased them. However, I have a feeling that this won't be and issue with these saucepans.

Hi Anita, I have a large stainless steel pan with metal handle and the handle does NOT get hot. I still check out of habit though :) The only time the handle got hot was when i hadn't centred the pan properly and the heat from the burner warmed the handle (my fault). Make sure you keep your handle clear of the heat source and you shouldn't have any hot handle issues.

No Pete You cannot

No eggs will stick every time people saying food won't stick are people trying to sell this product. Not a happy customer after been told I could

You need to learn how to cook properly and the food won’t stick you simpleton. (Relying to Kevin and Xanadu, not Pete. And yes Pete, you can cook eggs, that’s the first thing I tried with my impact skillet. Make sure the pan is heated up and the flame is low.

Turn down the heat. I never have problems.

This used to happen to me and stopped using my stainless steel pans. Have since learned this: heat pan to temp., add cold oil/fat; when fat/oil is hot, add cold food and cook. So that's the system - hot pan/cold fat, then hot fat/cold food. Give it a go ... good luck.

Thank you Mickey 1 Will try it

Hi, I don't think there is a tool - may have to ask warranty @sheldonandhammond.com.au