Cleaning & Cooking Tips for Your SCANPAN Cookware!

...and other essential tips for using, cleaning and caring for your pots and pans.

Here SCANPAN's product experts give you the best tips for using, cleaning and caring for your kitchen equipment.

"Don't use washing-up detergent on non-stick pots and pans"

On the contrary! You should always wash kitchen equipment with non-stick coating by hand with hot water and normal washing-up detergent. 

In fact, it's extremely important to use washing-up detergent so that you remove all the food residue from the non-stick surface and so that your pot or pan is completely clean before you put it away. If you don't remove all the food residue, including oil and other fats, you'll find that the non-stick effect deteriorates over time.

But with this myth now dead and buried, let's move on... 

PRO TIP: Avoid rapid cool-downs - let the pots and pans cool down before pouring on cold water.


We don't recommend using a dishwasher for cleaning pots and pans

Sorry. We know that it's much nicer to relax on the sofa and let the dishwasher do the dishes. Or perhaps you've got other things to deal with; kids to get to bed, packed lunches to make.... 

But if you want to care for your non-stick kitchen equipment in the best way possible, don't put it in the dishwasher. The many salts and chemicals in dishwasher detergents will corrode the non-stick coating, which will gradually deteriorate the more times you put it in the machine. 


Cleaning burnt pots and pans

If food has burnt onto the bottom of your pot or pan (maybe because of overheating, see more below), here's what to do:

Fill the product 3/4 full with water, bring the water to the boil on a medium heat, add washing-up detergent and let it simmer for 15 minutes. Then clean the pot or pan as normal - see above. Repeat the process if necessary.


Watch the heat - and cold

Rapid changes in temperature is one of your kitchen equipment's worst enemies and can damage any pot or pan, with or without non-stick coating. Kitchen equipment made of steel is particularly vulnerable. The metal can warp and become uneven. Just think of the cracking noise a steel sink makes when you pour boiling water on it – the same principle applies here.


Lids, handles, and knobs

  • SCANPAN lids are made using quality stainless steel or tempered glass designed to withstand high temperatures - together with the bases, they are oven safe up to approximately 250°C.
  • Never place lid directly on the cooktop. Use extreme caution when removing lids from hot pots to avoid steam burns.
  • Always use heat resistant mitts to avoid burns
  • Do not place hot lid on a cold surface



Always refer to your cooktop manufacturer’s instructions before using this cookware. Please refer to the packaging of your SCANPAN cookware piece(s) for cooktop suitability. 

  • Gas
    • Do not apply high heat (excessive flames). Always ensure the flame does not extend up the side wall of the cookware, as this could cause damage and/or excessive heat on the handles themselves.
    • Gas cooktops may have uneven surfaces and should never be left unattended.
  • Electric/Standard
    • Ceramic/halogen cooktops - always make sure both the surface of the cooktop and the base of the cookware are clean before each use.
    • Permanent marks may result if this is not done.
    • Lift, do not drag your cookware across cooktop as it will scratch.
  • Electric/Induction
    • Induction cooktops - always make sure both the surface of the cooktop and the base of the cookware are clean before each use.
    • Permanent marks may result if this is not done.
    • Not all SCANPAN STRATANIUM non-stick cookware is suitable for induction technology. Refer to product packaging.
    • All SCANPAN Stainless Steel cookware is suitable for induction technology.
    • Lift (and do not drag) your cookware across the cooktop as it will scratch.
    • Do not use surge or boost function. This will expose your cookware to excessive and intense heat and will void your warranty.
  • Microwave Ovens
    • Not suitable for microwave ovens
  • Ovens
    • SCANPAN STRATANIUM non-stick cookware is oven safe to approximately 250°C (including lid). Refer to packaging of your SCANPAN cookware purchase for specific details.
    • Most SCANPAN Stainless Steel cookware is oven safe to 220°C (including lid). Refer to packaging of your SCANPAN cookware purchase for specific details.


General Use

Choose the right size cookware for your cooktop. Not only will this ensure you have the right tool for the job, you will ensure maximum energy efficiency.

  • Never leave cookware unattended whilst cooking.
  • Always ensure handles are well away from the edge of the cooktop to prevent accident and personal injury.
  • Do not allow the cookware to boil dry nor leave an empty cookware piece on a hot cooktop.
  • Do not leave utensils in the cookware whilst cooking - use spoon rests, trivets and other accessories.
  • This cookware is not designed as a food storage device. Remove all food from cookware, thoroughly wash and dry your cookware, then store appropriately.
  • Splatter guards, steamers and some other stainless steel and other accessories should never be placed directly on the cooktop.
  • Lift cookware off cooktops. Do not slide.


 Classic Induction


🧽 Detailed Care Guide: Non-stick Cookware

But first... let's get to know STRATANIUM!

STRATANIUM is an ultra-advanced 5-layer coating which produces a great improvement in food release, hardness and durability. This layering makes it possible to increase the total thickness and provides 30% improved nonstick effect, hardness and product life.

The result of this unique combination is outstanding high-performance cookware which can sear, brown and even create a beautiful crust. All this plus SCANPAN’s famous distribution and retention of heat across the pan… and clean-up has never been easier!

  • PerformanceCook like a pro | Non-stick cookware for all your culinary tasks
  • Safe Sustainable Healthy CookingHealthier cooking | Non-stick for healthier cooking without the need for oil or fat
  • DurabilityTough & durable | Non-stick that is metal utensil safe and built to last


Sustainability without compromise

  • The aluminum bodies of SCANPAN are made from 100% recycled purified high-grade aluminum which produces 95% less waste and requires only 10% of the energy compared to using newly sourced ‘pure’ aluminum.
  • 250 tonnes of pressure is applied when creating our squeeze cast pans. This creates the strongest and most energy efficient cooking surface that will not warp.
  • SCANPAN non-stick cookware is guaranteed against material and manufacturing defects for a period of 10 years from date of purchase (and 1 year for stainless steel cookware). Invest in quality, care for your cookware and it will last for many years to come. Kindly note that this is subject to validation by Garden Barn, Inc.
  • Every pan passes through human hands 8 times during the factory process to ensure we satisfy our quality requirements and your culinary needs. As with all SCANPAN cookware, STRATANIUM remains PFOA free throughout the entire manufacturing process.



Before first use

  • Remove any labels.
  • Wash in hot soapy water with a nylon brush or scourer.
  • Never use a metal or other harsh scourer nor harsh powder to clean your cookware.
  • Ensure the cookware is completely dried before storage.


Routine cleaning

Vigorous cleaning can be applied as SCANPAN STRATANIUM cookware is 10 times stronger than steel. The non-stick surface will give you years of great service as long as it is cleaned after each use. To remove all carbon build up and have your pan ready for the next time you use it, please follow these instructions:

  1. Immediately after use (and all food has been removed) place pan under tap and fill with approx 5cm of cold water and place it on a heat resistant surface. SCANPAN STRATANIUM will not warp, so don’t worry! This will create some steam and sizzle and is the first stage of removing the fat residue.
  2. Empty the pan from step 1. Using hot soapy water and a nylon scourer (not steel) scrub hard. Remembering that the surface is tough, and that it is very important that all residue (visible and invisible) is removed. A gentle cream cleanser may also be used.
  3. Rinse.
  4. Dry thoroughly and store.


Removing food/oil residue build-up

Sometimes it may appear that the non-stick surface is not working the way it should. If this occurs, it is probably due to a food/oil residue build-up, which is generally easy to remove:

  1. Mix up some bi-carb soda and water to a paste.
  2. Apply with a nylon scourer and scrub hard.
  3. Rinse and wash normally (see routine cleaning above).

If this is unsuccessful, try the following:

  1. Mix up bi-carb soda and water to a thick liquid. Cover all the inside base of the pan with the liquid.
  2. Place on cooktop over a low-moderate heat.
  3. Allow to simmer for a few minutes, in which time you will see particles coming loose from the surface. This is what you are looking for!
  4. Rinse and wash normally (see routine cleaning above).


Dishwasher Use

Whilst dishwasher safe, SCANPAN will always recommend hand washing to extend the useful life of the product.


🍳 Cooking Tips: Non-stick Cookware

  • SCANPAN’s patented STRATANIUM surface is tough. You can use stainless steel tools, and whilst scuff marks will appear over time, this will not affect the performance of your pan.
  • The key to successful cooking with SCANPAN STRATANIUM is low to moderate heat. Avoid excessive high heat.
  • It is important to follow the care instructions above to ensure the non-stick surface remains ‘carbon-free’.


Do not use excessive high heat:

  1. Setting cooktop to moderate. Place cookware on cooktop and pre-heat at this level for approx 5 mins. Remember, SCANPAN STRATANIUM cookware is designed and made for even heat across the base and sides of the pan.
  2. If adding oil to the pan (refer to oil smoking guide below), do not use aerosols.
  3. Finish cooking at this heat level.
  4. Plate up.
  5. Immediately put water in the hot pan. This is the first step in food/oil residue removal.
  6. Wash up using instructions above, remembering that any food or fat residue will contribute to future sticking problems and so must be removed.


Other tips using SCANPAN STRATANIUM cookware:

  1. SCANPAN recommends low to moderate heat for everyday cooking. In this time poor/microwave society, there is a tendency to increase the heat too quickly.
  2. SCANPAN recommends thawing food first and/or allowing it to adjust to room temperature. Paying attention to temperature differentials will help to avoid sticking.
  3. Never use abrasive cleaners or steel pads which could damage the surface of the pan.
    • Avoid over-crowding of the pan as this can result in too much moisture on the cooking surface.
    • Automatic dishwashers use harsh and abrasive cleaning chemicals and this is why SCANPAN recommends hand washing.


Shop Scanpan® Cookware online | Yuppiechef


🧽 Detailed Care Guide: Stainless Steel Cookware

Before use and routine cleaning

  • Remove any labels.
  • Wash in hot soapy water with a nylon brush, cloth or sponge and then dry.
  • Never use a metal or other abrasive scourer or harsh powder to clean your cookware.
  • To prevent warping, never put cold water into a hot stainless steel pan. Extreme temperature changes may cause any metal to warp.
  • It is important to remove all food fat and residue from the cookware to ensure best performance each time you use your cookware.
  • Ensure the cookware is completely dried before storage.
  • Whilst dishwasher safe, SCANPAN will always recommend hand washing to extend the useful life of the product.


Removing burned on and dried on foods 

  • 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 oxidisation of the visible surface. This will not damage the pans, nor affect its performance.

  • 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 a non abrasive cloth, gently and slowly remove the marks.
  • Never use oven cleaner on your cookware.


Removing minor scratches 

  • Metal marks may appear on your cookware in the first few times it is used. By applying a good quality stainless steel cleaner to a soft non-abrasive cloth and following instructions above, these can be removed. Please note that such marks do not affect the normal use of your cookware.
  • Never cut or chop food on stainless steel cookware.


Dishwasher Use

  • SCANPAN will always recommend hand washing to extend the useful life of the product.


🍳 Cooking Tips: Stainless Steel Cookware

    The most common criticism of stainless steel cookware is that it sticks. See below for guide on how to minimize sticking.

    Stainless Steel in itself is not a good conductor of heat and can result in hot spots. SCANPAN Stainless Steel cookware has eliminated hot spots with the addition of an aluminium core enveloped in Stainless Steel in multiply ranges such as Clad 5. Other single ply ranges, such as our popular Impact range, have an optimal 6.4mm thick bonded sandwich base with an aluminium core.

    Each range has different properties (and layers) and so will perform in slightly different ways. However, all SCANPAN Stainless Steel products use only the best quality stainless steel. Stainless Steel Cookware is a healthy, safe and hygienic utensil for everyday cooking.

    Note: most common cause of sticking is excessive heat!


    How to cook with your SCANPAN Stainless Steel for best results and to minimize sticking

    Even though stainless steel pans look smooth the cooking surface actually has tiny pores. When heating the pan the steel expands and the pores shrink. If food is added to the pan too soon it may stick. It takes practice, however once the temperature, timing, and process is right, the risk of food sticking is significantly reduced.

    Following these instructions will help you to maximise the life of your stainless steel cookware and minimise the most common problem when working without a non-stick surface – sticking!

    • Start with turning the hob onto a medium heat. Stainless steel maintains the heat so if you put the pan on a high heat, the pan will get really hot really fast and it is very hard to bring it back down to a good cooking temperature.
    • Place the empty pan over the medium heat for 2-3 minutes.
    • As your pan is heating you can check the temperature by using a droplet of water. The first time you do this the water may not react; this is a good indication the pan is still too cold to use.
    • Leave again for another 30-45 seconds and try the water test again – the pan is ready to use when a water ball forms and glides along the interior of the pan.
    • Add oil. Oil will act as a protective barrier between the pan and the food. When the food is added to the pan a reaction occurs between the hot oil and the natural moisture in the food. A steam-like effect is generated which ‘lifts’ the food away from the pan.
    • Stainless steel pans have tiny pores in the surface and when heated these pores open and close during the heating process. If your pan is not heated properly and you put food in it, the pores that open and close will latch onto your food, causing it to stick when trying to move it. When the pan is the correct temperature, the pores are no longer opening and closing. This is why the water test is so important. The balling of the water shows the pores are stable.
    • When the pan is at the exact right temperature act quickly as the pan is still on a heat source and the temperature is still climbing. Have the oil ready and add it quickly. Remember, when you add anything to the pan it slightly reduces the temperature but only for a few seconds. You will know the oil is heated when you see the very first wisp of smoke. Once you see this immediately add your food.

    Please also refer to the oil guide below, noting higher burn point oils will work better and help prevent burning and/or sticking. The key is proper heat settings for the oils you are using and the food you are preparing - do NOT use EXCESSIVE HIGH heat.

    Note: the most common cause of sticking is incorrect temperature.


    Further tips:

    • In this time-poor/microwave society, there is a tendency to increase the heat too quickly. SCANPAN recommends low to moderate heat for everyday cooking.
    • SCANPAN recommends thawing food first and/or allowing it to adjust to room temperature. Please note that cookware can warp if frozen food is placed in a hot pan. Paying attention to temperature differentials will help to avoid sticking and warping.
    • Improper cleaning methods - never use abrasive cleaners or steel pads which could damage the surface of the pan.
    • Scratches and nicks are another trap for food particles that will also contribute to sticking. Automatic dishwashers use abrasive cleaning chemicals and high heat to clean dishes - this is why SCANPAN recommends hand washing to prolong the useful life of the cookware.
    • Try not to move food around. Let the pan and the food do the work. With the exception of diced vegetables that do need to be moved to prevent burning, the food will be released in most cases after a short period of time.
    • If using salt in the cooking water, the water must be boiling before salt is added as salt pitting is not covered under the warranty.


    Oil smoking guide:

    Note: Do not use aerosol spray oils with SCANPAN STRATANIUM. These oils contain ingredients which may carbonise at relatively low temperatures. That may lead to an oil and carbon residue forming on the cooking surface and blocking the non-stick surface.

    SCANPAN always recommends the use of high heat tolerant oils.

    Tips when cooking with oil:

    • Add cold oil to a cold pan, allowing the oil to heat up with the pan (which also prevents the oil from burning), or add cold oil to a hot pan which will require less oil to cover the surface.
    • To tell when the oil and pan are hot enough, add a drop of water to the pan. If it sizzles and evaporates, the pan is ready.
    • If oil starts to smoke, the pan is too hot.
    • The ideal cooking oil should contain higher amounts of monounsaturated and polyunsaturated fats, with minimal or no saturated and trans fats.
    • Different fats and oils have different uses, and the guide below summarises the most commonly used and the features and benefits of each.



    • Monounsaturated Fat - a good fat that reduces overall cholesterol levels and especially “LDL” (lowdensity lipoprotein) or bad cholesterol, whilst increasing levels of “HDL” (high-density lipoprotein) or good cholesterol. Sources include olive and canola oils, nuts, seeds and avocados.
    • Polyunsaturated Fat - a good fat that has similar benefits as monounsaturated fat above. Good sources include fatty fish (eg salmon, trout, sardines), corn, safflower, sunflower and soybean oils.
    • Saturated Fat - a bad fat that increases cholesterol levels, specifically “LDL”. Commonly found in animal based foods such as meat, poultry and eggs,butter/cream/other dairy products. It can also be found in plant-based products such as coconut and palm oils and cocoa butter.
    • Trans Fat - another bad fat. This increases levels of “LDL” and actually lowers levels of “HDL”. Commonly found in packaged snack foods (eg chips) and in fried food particularly in fast-food outlets.


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