Scanpan HaptIQ and Scanpan CS+ are both high-performance cookware lines from Scanpan, a Danish manufacturer of culinary tools and accessories. Scanpan HaptIQ is made from a five-layer construction consisting of an ultra-durable, 5mm core of aluminum alloy surrounded by three layers of non-stick coating.
This design allows for outstanding temperature control, fast and even heat distribution, and optimal cooking results. Scanpan CS+ is a five-layer construction combining an ultra-durable, 5mm core of professional-grade, stainless steel alloy and ceramic titanium for the perfect blend of performance, durability and non-stick convenience.
This cookware is designed to heat up quickly and evenly, allowing for optimum heat control and better cooking results. The main difference between the two cookware lines is their construction materials.
Scanpan HaptIQ utilizes aluminum, whereas Scanpan CS+ utilizes stainless steel and ceramic titanium. The difference in construction affects the cookware’s heat distribution, temperature control and cooking results.
While Scanpan HaptIQ is designed for convenience, Scanpan CS+ is designed for a higher level of temperature control and even heat distribution.
What are the different levels of SCANPAN?
SCANPAN offers a range of cookware levels to suit every cooking style and requirement. The different levels include:
1. Professional – This range of SCANPAN cookware is designed to meet the highest standards of durability and performance. The cookware is constructed from pressure-cast aluminum, giving it outstanding heat conduction and distribution.
It also provides performance at higher temperatures and is dishwasher safe.
2. Classic – This range of SCANPAN cookware is designed to offer the same performance as the Professional range, with the added bonus of stainless steel handles. This cookware is ideal for those who want cookware that looks great in addition to providing excellent performance.
3. Quadra – This range of SCANPAN cookware features a five-layer construction, incorporating stainless steel, aluminum and PFOA-free non-stick surfaces. It offers exceptional heat retention, controlled cooking, and easy release.
This range is suitable for all kinds of stove tops and oven-safe up to 500°F.
4. Induction Plus – This range of SCANPAN cookware features four layers, including non-stick and aluminum surfaces, as well as stainless steel bases for improved heat conduction on induction cooktops.
It provides excellent heat distribution and performance at high temperatures.
5. Impact – This range of SCANPAN cookware is made from a single molded piece of aluminum and is clad in metal. The cookware offers exceptional heat conduction and fast, even heating on all stove tops.
It’s also PFOA-free and has a specially designed lid with a steam vent.
Which Scanpan range is the best?
The answer to which Scanpan range is the best will depend largely on individual needs, budget, and preferences. For example, the Scanpan Professional range has a heavy-duty construction of 100% recycled aluminum and a patented non-stick surface that never needs to be oiled or seasoned, making it an excellent choice for durability and ease of use.
The Scanpan Classic range is also a great choice and offers a two-layer non-stick surface for superior performance and easy cooking. For a high-performance option, the Scanpan CTX range offers professional-grade performance at an affordable price, making it a good option for chefs who want professional performance without breaking the bank.
Ultimately, the best Scanpan range for you will be the one that works for your cooking style and meets your needs. It’s important to consider your budget, culinary skill level, and the type of foods you cook when selecting the right Scanpan range.
Why does everything stick to my Scanpan?
There could be several reasons why food is sticking to your Scanpan. First, it might be that your Scanpan is not properly seasoned. Scanpans need to be seasoned before use to ensure proper non-stick performance.
To season your Scanpan, you should use a high-smoke point oil like vegetable or canola oil and spread a thin layer over the surface of the pan. Then, using a paper towel, rub the oil into the surface and heat the pan over medium-high heat for 2-3 minutes until the oil begins to smoke.
Allow the oil to cool and repeat the process 2-3 more times until the pan has a semi-matte color.
Another possibility is that your Scanpan might not be heated evenly. To make sure the pan is evenly heated, always wait until the pan is hot before adding oil or fat. Pelting the pan with oil or fat when it’s still cool can cause food to stick.
Also, it’s important to let the pan heat up for a full minute before adding food. Finally, avoid crowding the pan by cooking only one layer of food at a time.
If you’ve already done all of the above and it’s still sticking, it might be a sign that it’s time to replace your Scanpan. Even Scanpans with the best non-stick performance will naturally lose its non-stick coating if it’s not treated well and replaced when needed.
What pans does Gordon Ramsay use?
Gordon Ramsay is known for favoring All-Clad cookware, and his home kitchen includes a vast array of the company’s pots and pans. He owns an assortment of All-Clad cookware, including lids, skillets, stockpots, dutch ovens, deep sauté pans, fry pans, and double boilers.
He also owns All-Clad bakeware and nonstick cookware. He often puts these items to use when demonstrating a particular dish on one of his many cooking shows. His signature dishes often require either a fry pan or a saute pan for searing or deglazing, and the All-Clad versions he uses make the task easier.
Additionally, he frequently uses his All-Clad dutch ovens when preparing slow-cooking dishes like chili and soups. Additionally, Gordon Ramsay is known to have a variety of specialty pans on hand, such as chocolatier and tartlet pans, as well as Asian inspired cooking equipment.
Can you ruin a Scanpan?
Yes, you can ruin a Scanpan. For starters, you should never put your Scanpan in the dishwasher, as this can cause the non-stick coating to wear off. Additionally, you should never attempt to heat up an empty pan, as this can cause flaking and the formation of pits in the material.
Moreover, make sure to avoid using metal utensils when stirring or scraping your Scanpan, as this can scratch the non-stick coating. Lastly, be sure to allow your Scanpan to cool down before you wash it and never use abrasive sponges, steel wool, or abrasive cleansers to clean it.
By following these steps, you can ensure that your Scanpan will last many years without any issues.
Can I use olive oil in a Scanpan?
Yes, you can use olive oil in Scanpan cookware! Many people prefer olive oil because of its health benefits and mild flavor. Scanpan is made from 100% recycled material, so it is safe and non-toxic for people to cook with.
Unlike other cookware, Scanpan is designed to be dishwasher safe and uses patented ceramic titanium nonstick surfaces that make it very easy to clean and use. This makes it an ideal choice for anyone looking to use olive oil.
That said, some caution must still be exercised when using olive oil in Scanpan cookware. Olive oil has a relatively low smoke point, meaning it can burn easily. When cooking with it, be sure to use it on low or medium heat, and add it after your food has finished cooking.
This will help you get the most out of your olive oil without compromising your cookware.
Why is my food sticking to the pan even with oil?
Cooking with oil can help prevent food from sticking in the pan but if the pan isn’t preheated properly, food can still stick. To prevent this from happening, always heat the pan over a moderate heat with the oil before adding the food.
To know when the pan is hot enough, add a few drops of cold water; when the water sizzles, the pan is ready. If you add food to the pan before it has heated up, the oil won’t be hot enough to form a film between the pan and the food, resulting in them sticking together.
Additionally, the type of pan you’re using and the amount of oil can also affect sticking. Non-stick pans are made to be non-sticky, so they require less oil while other cookware may require more oil.
When using oily ingredients such as bacon or sausage, also use more oil. If the food still sticks, try reducing the heat on the pan and allowing the food to cook slowly, undisturbed. This will allow the oil to form a better film under the food so that it releases more easily once cooked.
How do you clean a stuck food from a Scanpan?
It’s best to try the simplest method first and then move onto more intensive methods if needed.
First, try to remove as much of the stuck on food as you can with a wooden or plastic spoon. Then, fill the Scanpan with a few inches of warm soapy water and let it soak for a couple of hours. After soaking the pan, use a stiff bristle brush or steel wool pad to scrub away any remaining particles.
If this doesn’t work, try simmering a solution of equal parts white vinegar and water in the Scanpan for 10-15 minutes. The solution should help to loosen any food particles, which can then be scrubbed away with the brush or steel wool.
For especially stubborn food particles, create a paste by combining baking soda and water, and spread it onto the stuck on food. Let the paste sit for 10 minutes and then use the brush or steel wool to scrub away any remaining particles.
Be sure to thoroughly rinse the Scanpan with hot water after cleaning and then dry it with a clean cloth.
Does olive oil ruin non-stick pans?
No, olive oil does not ruin non-stick pans, and can in fact help extend the life of non-stick pans. Olive oil is generally considered safe for non-stick cookware when used in moderation, and can help add a layer of protection to the nonstick coating by preventing it from coming in contact with metal utensils or abrasive cleaning surfaces.
To use, lightly coat the bottom and sides of the pan with a few drops of olive oil before cooking. However, it is important to note that olive oil can begin to break down at higher cooking temperatures, so it’s best to use it at lower temperatures.
Additionally, olive oil can cause smoke points which produce smoke and unusual odors, so be sure to avoid any flare-ups or scorching when using any kind of oil in your non-stick pans.
When should you throw away non-stick pans?
Non-stick pans should be thrown away when they begin to scratch and noticeably wear down. When there is a buildup of burnt-on residue that cannot be removed with regular use of a kitchen scrubber or when the pan is pitted and begins to rust, it is time to discard it.
Additionally, non-stick pans should be replaced after five to seven years of regular use as the non-stick coating gradually wears away with time, and pans that are older than that can decrease in performance.
While non-stick pans are convenient for many everyday dishes, it is important to pay attention to the condition and safety of the pan and replace it when necessary.
Can you use magic eraser on non-stick pans?
No, it is not recommended to use a magic eraser on non-stick pans. The abrasiveness of the magic eraser can cause damage to the non-stick coating resulting in it no longer being non-stick. Additionally, using a magic eraser on any pan can remove the individual seasoning layers that have been built up, lost the sheen and cause heat spots or discoloration.
Furthermore, scratch marks can create places where food item can stick- and because the eraser has been used, the pan no longer holds the non-stick properties. To keep a non-stick pan in its best condition, it is recommended to clean it with a sponge and warm soapy water and occasionally use a nylon brush.
How do you tell if you ruined a pan?
One way to tell if you have ruined a pan is to inspect the surface of the pan for any markings or burns. If you see any discolorations or charring, this is a sure sign that the pan has been ruined and will need to be replaced.
Another way to tell if a pan has been ruined is to check its nonstick coating, which can be easily scraped off if the pan has been overheated or used to cook acidic ingredients. Scratches, chips, and cracks in the nonstick coating may also be evident, which can be a sign that the pan is no longer usable.
Lastly, be on the lookout for signs of warping; the base of the pan should be evenly flattened and not bent out of shape. If the pan looks warped and bent, this is another indication that the pan has been ruined and should be replaced.
How do I restore my SCANPAN surface?
If your SCANPAN surface needs restoring, the process can be relatively straightforward. First, you’ll need to determine whether you have a non-stick or a stainless steel SCANPAN product. Non-Stick products should never be put in the dishwasher as this will damage the surface and it should never be used at temperatures higher than 500°F.
For non-stick surfaces, clean the interior and exterior of the pan with warm soapy water. A degreasing dishwashing detergent can be used but avoid abrasive cleaners, scouring pads, steel wool or wire brushes which will damage the surface of the SCANPAN.
Rinse and dry the pan with a soft, lint-free cloth to prevent any water spots.
For stainless steel surfaces, a mild detergent, hot water and a non-abrasive cloth or sponge is all that is needed. Rinse and dry the pan and observe if further attention is needed. If so, use a stainless steel cleaner, applied with a soft, lint-free cloth following the directions on the bottle.
Additionally, SCANPAN suggests the use of a non-abrasive ‘Cleaner Block’ which is chlorine, acid and solvent free, to restore the shiny and clean surface. Rub the block in a circular motion to all interior and non-stick surfaces and rinse, then dry with a soft, lint-free cloth.
For all surfaces, it is important to never use steel wool or other harsh abrasives as these will damage and scratch the SCANPAN, leading to a degradation of performance over time.
Following these guidelines should help to restore your SCANPAN surface and maintain its performance.
How do I know if I ruined my cast iron pan?
To determine if you have ruined your cast iron pan, you will need to inspect it for signs of damage. Look at the texture of the pan; if it appears pitted or looks as if it has been worn away in spots, then this may be an indication that your pan is damaged.
You should also inspect the surface of the pan, paying extra attention to any spots that may feel uneven or rough to the touch. Additionally, look for discoloration on the metal, as this could be an indication that the pan has been heated to a very high temperature and burned.
Finally, if it is especially difficult to remove food from the pan after cooking, this could be another sign that damage has been done. If you find any of these signs, it is likely that your cast iron pan has been damaged in some way and should not be used anymore.