FAQ

The three "bumps" on the underside of the lid rim are part of the lid design to prevent them from being lifted and then falling back on the pan rim. Thus, there is some steam escaping but the bulk of the steam remains inside the pot and will allow you to steam any food. If you want a tighter seal, place a thin dish washing towel over the pot and the place the lid on the dish washing towel and fold the towel ends over the top of the lid (to prevent them from coming in contact with the heating element). Anything else would go in the direction of pressure cooking, not steaming. By definition, some steam has to escape during any steaming process, otherwise you would build up pressure inside the pot.

1) Call us tollfree at 1-877-SCANPAN (1-877-7226726) and describe the problem    2) We tell Scanpan about the problem, they issue a returns authorization (RA)    3) We tell you the RA number, which you then write on the box, and place ready for collection.    4) Call UPS/Fedex, give them the RA number and ask them to collect the package. 5) Scanpan replaces the item directly

The discoloration of SCANPAN CLASSIC & PROFESSIONAL is actually expected: The SCANPAN surface is relatively "coarse" and will absorb some seasoning and food coloring. The discoloration is a sign that the pan surface has been properly prepared and maintained.

Aluminum is a metal that reacts very quickly with chemicals and foods. The best way to prevent the shiny base of SCANPAN from changing color is to carefully prevent food from spilling over the side of the pan. This may not always be practical. But a good scrubbing with a soap filled steel wool pad, such as Brillo® or SOS®, and some concentrated dish washing liquid should restore most if not all of the shiny finish. Such steel wool pads should be used only on the exterior, shiny aluminum disk. Steel wool pads should not be used on the cooking surface or the outside walls of SCANPAN Cookware.

You will need to contact the Scanpan distributor at 1-877-772-5467 M-F 8:30am to 5pm PST.

No. SCANPAN heat tempered glass covers are chip resistant but as with any glass product, they may break. Please contact us and we will be happy to assist you in getting a replacement lid. We will need to know the diameter of the lid or pot. We have a diagram on how to measure your pan on our WEB site If you select Scanpan Classic, open stock, then lids and spares, you will find the diagram there.

SCANPAN  requires the cooking surface to be kept clean, by immersing the pan in water immediately after use, while the pan is still hot. It is possible that this step was not always done. In this case, use concentrated dish washing liquid, a stiff bristle brush or scotchbrite pad and a little elbow grease to thoroughly clean the cooking surface. In case food residue has built up over time, we suggest you prepare a 50/50 mixture of water and liquid machine dishwashing detergent and boil that for 15 minutes Discard mixture and use a stiff bristled brush or Scotchbrite to thoroughly clean the cooking surface. This process may be repeated.

No. First, immersing the pan in cold water while the pan is still hot will generate steam that literally steams off any food residue. The pan will not warp or buckle because of its extra thick base. Secondly the stiff bristle brush or scotchbrite will not damage the ceramic-titanium surface because the surface is very hard.

You will need to contact the Scanpan distributor at 1-877-772-5467 M-F 8:30am to 5pm PST.

SCANPAN is oven safe up to 500º F. That includes glass lids and handles.

The gas flames may shoot up the side of the pot, exposing the handles to direct heat. You may want to regulate the flame so that it heats the base of the pot only, not the sides. The handles will then stay cooler or cool.

Yes. SCANPAN CLASSIC & PROFESSIONAL are the pans of choice here because of its perfectly flat and smooth base, ensuring total contact with ceramic, glass or halogen cooktops

No. Induction ranges use magnetic fields. SCANPAN CLASSIC & PROFESSIONAL have an aluminum core which is not magnetic.Scanpan CTX can be used with induction ranges.

SCANPAN  is "forged" from molten aluminum under 250 tons of pressure. The molten aluminum is poured into a lower mold, with an upper mold coming down to "squeeze" the liquid aluminum into the shape of the pan. The 250-ton pressure gets rid of any air pockets or other inclusions, thus ensuring perfect heat distribution without hot spots. Only pressure-cast aluminum will guarantee this flawless performance.

No. The ceramic-titanium surface completely encases the pan base. Aluminum will never come in contact with food.

Anodized aluminum is electro-chemically treated to increase the hardness of a plain aluminum surface. Anodized aluminum is somewhat harder than untreated aluminum. It is, however not scratch resistant and the anodization may fade away over time, exposing the plain aluminum underneath.

There is no non-stick cookware that compares to SCANPAN CLASSIC & PROFESSIONAL. SCANPAN CLASSIC & PROFESSIONAL features a ceramic-titanium surface which is part of the pan and will not come off. Most other non-sticks work with one or more layers of traditional plastic coatings which, over time, will start to peel, scrape and blister away.

SCANPAN is safe to use with metal utensils. The scratches you see are really scuff marks. They do not penetrate the ceramic-titanium surface, and will not interfere with the performance of the pan.

The base of all SCANPAN products are round.

This is probably due to residue from hard water. Fill the pot with Ammonia and allow to stand for a few days. Then use some elbow grease with a hard bristle brush or scotchbrite. This should remove the residue.

We have heard of this before. In the scanpan manufacturing process, the non-stick compound is actually imbedded into the material that makes up the cooking surface, unlike cheaper cookware where the Teflon coats the Aluminum base. The only way that fumes will be released from this material will be if the non-stick compound actually breaks down from excessive heat. (e.g. the pan is left empty on full flame for extended periods). If used within its normal operational boundaries, no damage should result. Obviously we cannot warrant that no damage will arise but have no reported cases of this happening. In fact since 2007, Scanpan GreenTEK is made with no PFOA, the primary harmful components for exotic birds. Once should be aware that the fumes from burning margarine are more intense than that from cookware and may cause more damage to exotic birds.

The highly abrasive cleaning actions of a dishwasher will damage the original Scanpan (pre December 2001) surface in time. It is suggested that the cleaning guidelines described on our website are adhered to. Scanpan Classic and PROFESSIONAL NEW TEK (Dec 2001 onwards) is dishwasher safe.

We did not recommend aerosol spray oils for use with the original SCANPAN CLASSIC/PROFESSIONAL surface (pre Dec 2001). These oils may contain ingredients, which may carbonize at relatively low temperatures. That, in turn, may lead to an oil and carbon residue forming on the cooking surface and blocking the nonstick surface from doing its job. SCANPAN CLASSIC/PROFESSIONAL NEW TEK (post Dec 2001) can be used with any oils or seasoning, or without any seasoning.

Scanpan sells copper and stainless polishes that can be used to restore the copper surface. Look under "Accessories" in the relevant product family on the website.

SCANPAN currently offers two basic approaches to cookware: SCANPAN Classic and SCANPAN Professional are made of pressure cast aluminum and feature our patented ceramic titanium nonstick surface. SCANPAN Fusion 5 is made of 18/10 stainless steel. SCANPAN Fusion CS5 is a copper clad assortment with an 18/10 interior. The stainless and copper products are uncoated.

SCANPAN Classic features the original and proven design from 1987. It is currently the most complete SCANPAN nonstick assortment and offers a large variety of pan styles, sizes and gift set compositions. SCANPAN Professional uses the same production and surface technology as SCANPAN Classic, with some differences: The handles are stainless steel. The covers are also stainless steel.

Aluminum is the best heat conductor for pots and pans. (Only copper conducts heat better but is significantly more expensive). SCANPAN Classic and Professional use 200 tons of pressure to squeeze the liquid aluminum alloy into the pan shape, eliminating any air and other inclusions. This results in a perfectly flat pan base, perfect heat distribution, no hot spots and superior heat retention. The thickness of the SCANPAN pan base has scientifically been determined to provide fast and even heating. SCANPAN Cookware is especially suited for ceramic and glass top ranges. And it works with electric and gas cook tops, of course, as well. And the pan base thickness combined with the ceramic titanium surface allows for browning, searing and deglazing!

No. The FDA has determined years ago that there is no connection between aluminum and Alzheimer's Disease. In fact, plain aluminum pans have been used for decades for food preparation all over the world. In case of SCANPAN Classic and Professional, the ceramic titanium is completely and securely encasing the aluminum pan body, anyway!

SCANPAN Fusion 5 is suitable for induction ranges. The outer layers of both assortments are made of 18/0 stainless steel, which is magnetic.

PTFE (short for polytetrafluoroethylene) is the base compound for any and all nonstick coatings. PTFE provides the food release. The SCANPAN formula works with the patented ceramic titanium surface construction to provide long lasting nonstick performance. This PTFE is safe to use for food preparation and is FDA approved. Only if the pan is accidentally overheated or cooked dry could temperatures be reached that may cause the PTFE portion to break down and emit fumes that have been known to be harmful to exotic birds, due to their extra sensitive respiratory system (they would, for instance, be harmed by burnt butter fumes, as well). It is a good idea to keep birds away from the kitchen!

SCANPAN Classic and Professional clean with the wipe of a sponge. As with all cookware, cleanup is easiest immediately after use, while the pan is still warm and any food residue has not yet had a chance to soldify. Due to SCANPAN's heavy duty construction, you can hold the hot pan under cold water and literally steam clean the cooking surface (most other pans can't take such treatment)! For the outside, use a nylon sponge or something similar. The pan base (the shiny steel part)of SCANPAN Classic and Professional can be cleaned with a stainless steel scouring pad. Keep in mind, however, that aluminum likes to react quickly with food residue, water, heat etc. to form a layer of oxidization, which results in more or less pronounced discolorations that cannot be totally removed. For the SCANPAN Stainless and Copper assortments, use the SCANPAN Stainless and Copper cleaners/polish as needed.

Return the products, unused, in their original packaging to Keylan Inc. Unless we made a mistake in shipment, we reserve the right to deduct the cost of getting the product to you. We suggest that you take care in packaging and insure the shipment.