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Scanpan

Scanpan

Highest Quality Danish Cookware and Utensils

Established in Denmark in 1956, Scanpan has earned worldwide recognition for its advanced, innovative cookware manufactured using environment-friendly processes. While the brand's success was initially founded on its non-stick pressure cast aluminium pots and pans, Scanpan has grown in over 50 years to include a range of high-grade bakeware, knives and accessories. In its commitment to superior quality, Scanpan stands behind all of its products with a lifetime guarantee.

(4612) Reviews
Scanpan

"I love the griddle! Cooked our lamb loin chops on the stovetop and they were delicious. Easy to clean, as always with Scanpan."

Janine, Hobart (22/072014)


Make Your Scanpan Cookware Last Longer

  1. Don't be shy! The Scanapan Ceramic Titanium non stick surface is stronger than many other coatings so vigorous cleaning can be applied.
  2. After use fill your pan with cold water and place it on a heat resistant surface. The non stick surface won't warp. This will create some steam and sizzle and is the first stage of removing fat residue.
  3. Sometimes it may appear that the non stick surface is not working the way it should. This is probably due to a food/oil residue build-up, which is easily removed by applying a paste of bi-carb soda and water then scrubbing your pan with a nylon scouring pad.
  4. To prevent scratching and general damage use paper towels in between stacked pots and pans, or spare cotton pillow cases as a cover to protect both the external and internal surface from other objects in the cupboard.
  5. Scanpan non stick cookware is oven safe to 260C (including lid). Refer to packaging of your purchase for specific details.
  6. Scanpan's surface is resilient: You can use metal tools, and while scuff marks will appear over time, this will not affect the performance of your pan.
  7. The key to successful cooking with Scanpan cookware is low to moderate heat. Avoid excessive high heat.
  8. Do not use aerosols. These oils may contain ingredients which could carbonise at relatively low temperatures. This may lead to an undesirable residue forming on the cooking surface, preventing the non-stick surface from doing its job.
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