Scanpan - world-class cookware made in Denmark

Scanpan has been designing and producing beautiful, world-class cookware in Denmark for more than 60 years. Although Scanpan's roots are very much embedded in traditional craftsmanship the company are also at the forefront of technology and innovation. One area in which they continue to push the boundaries is their on-going development of non-stick coatings - Stratanium being the latest incarnation. This ground-breaking surface is one of the most resilient non-stick coatings around, combining durability, non-stick properties and unique frying properties. This post explains the technology and benefits behind this exceptional coating as well as introducing you to some of their ranges plus tips on getting the best from your cookware. Finally there's a delicious dipping bread with sea salt recipe for you to try.

Stratanium non-stick's key benefit is that oil is only needed to add flavour to what you are cooking. Professional quality frying, searing or braising is achievable without using oil. This obviously has added health benefits. Stratanium non-stick uses multiple layers for its unique coating. The base layer has a hard thermal layer sprayed onto it. Following this is a primer layer which contains large ceramic particles. On top of which is a mid-coat containing smaller ceramic particles and a final top coat. The small and large particles in the layers interlock to reinforce the non-stick coating. This superior coating won't peel or chip, is PFOA-free and is so tough that there are no issues using metal utensils, usually a big 'no-no' when using non-stick cookware. The end result of this multi-layering is a 30% improvement in the effectiveness of the non-stick, 30% greater durability and toughness and a 30% increase the lifetime of the cookware.

Scanpan's CTX cookware is the perfect combination of style, quality and performance. Each piece of cookware is constructed from five layers of steel & aluminium. Steel provides durability and induction hob compatibility whilst aluminium is lightweight and offers quick & even heat distribution. CTX cookware is also fully ovenproof up to 260°C.

The CTX range includes saucepans, frying pans, saute pans, chef's pan, wok and Dutch ovens (casseroles).

Another key feature of the range is its hollow handles that reduce heat transfer. Vented steel & glass lids are included with saucepans, saute pans, chefs pan and casseroles.

All products in the range include Scanpan's Stratanium non-stick coating which contrasts beautifully with the stylish brushed steel exterior.

Scanpan CTX cookware is provided with a 10 year Scanpan guarantee.

Pro IQ Cookware is cast by hand at their factory in Denmark. Aluminium, being an excellent heat conductor, is also much lighter than other materials such as iron. The company uses 100% recycled aluminium from sources such as used aluminium cans. Once the recycled aluminium has been heated to 600°C it is poured into a cast. Heavy pressure (in excess of 250 tonnes) is then applied to create the basic shape of the pan. A steel disc cast into the base makes Pro IQ cookware induction hob compatible.

After refinement and further processes the pan is ready for the final procedure of applying the non-stick coating. All in all, each pan passes through eight pairs of experienced hands during its construction. A level of quality control that is virtually impossible to replicate using automated machinery.

The Pro IQ range includes saucepans, frying pans, a grill pan, saute pans, chef pan, a wok and Dutch ovens (casseroles). Vented steel & glass lids are included with saucepans saute pans, chef's pan and casseroles.

As with CTX cookware, the handles on Pro IQ cookware are hollow to reduce heat transfer. All pan, handles and lids are ovenproof to 260°C.

Pro IQ cookware comes with a 10 year Scanpan guarantee.

If you prefer cookware without a non-stick coating it is well worth checking out some of the other ranges in the Scanpan collection. These include stunning Maitre D copper cookware and stainless steel Fusion 5 cookware. See below or visit our website to find out more >

Although Scanpan cookware is dishwasher safe we would always recommend hand washing with hot water and washing up detergent. The chemicals and salts in dishwasher detergents can corrode non-stick surfaces over time, reducing their efficiency. Hand washing will prolong the life of your cookware and maintain its looks. Before storing away always ensure pans are thoroughly clean. Food residue left to build up over time can cause food to stick and burn. If this happens fill the pan with water so it is three quarters full and bring to the boil over a medium heat. Add a couple of squeezes of washing up liquid and simmer for 15 minutes. If the residue is particularly stubborn you might have to repeat the process. Once complete, clean the pan in the normal way. 

Here are a few more tips to get the best from your Scanpan cookware

Allow your pan to heat up slowly. It's a good idea to set the pan on a medium heat while preparing your ingredients. By the time you've finished your prep the pan should have reached the optimum temperature for frying. This also ensures even heat distribution over the entire pan. When frying you only ever need to use a medium/three quarters heat. Anything higher than this and you risk burning the food you are cooking and, even worse, damaging your pan. It will save you energy (and money) too! Avoid extremes of temperature which can cause warping. This applies to any type of cookware. Always allow the pan to heat up gradually before use and let the pan cool down before washing up or rinsing.

Enjoy this delicious bread as a snack, starter or tapas. In the unlikely event of there being any leftovers it is also perfect for cutting into croutons and toasting in olive oil with herbs and garlic. This recipe uses the Scanpan 4.8L Dutch Oven/Casserole to bake the bread in, showing just how versatile this cookware is.

Ingredients

• 400ml lukewarm water
• 50g yeast
• 50ml beer
• 50ml plain yoghurt
• 3tsp seal salt
• 1/2kg Manitoba flour (or use durum flour or TIPO 00)

Method

In a mixing bowl fully dissolve the yeast in the water before adding the remaining ingredients. Using an electric mixer mix for at least 15 minutes until the dough stops sticking to the side of the bowl. Then allow the dough to rise for approximately 1 hour. Place a 4.8 litre casserole with lid on the bottom rack of your oven and then heat to 240°C (460°F). When the oven and casserole have come up to temperature, remove the casserole and tip the dough mixture into it. Then place the lid back on the casserole and place back in the oven for about 15 minutes, baking at 250°C (480°F). Next reduce the temperature of the oven to 190°C (370°F) and bake the bread in the covered pot for 15 minutes. Finally, remove the lid and continue baking for a further 15 minutes. Cool the bread on a wire rack before serving.