Scanpan Commercial Questions & Answers

There are no exposed rivets on the inside cooking surface. The surface is smooth and well shaped for cleaning.

Had a look at the the 28cm saute pan today and that was one of the things that put me off. On the 2 attached handles (each with 4 rivets to the pan sides), a total of 7 out of 8 rivets are exposed on the inside of the pan while just one was not exposed but you could see an indentation where it was under the stainless layer. That said they were all sanded flush and smooth but exposed non the less.

Yes, the lids do get hot. But the handles stay cool enough to hold.

To be honest, I have no idea about that, and also, my Scanpan is an old one, the new ones look totally different.

Hi Lucy!

Well, it doesn't on mine... although I've heard that that can vary depending on each individual cooker. Don't ask me about the science on that, I'll have to investigate! :-)

I personally believe that you are better off without non-stick. The fry pans I bought were stainless steel. However good the non-stick are, and whatever they're under-surfaced with, the top layer is a high temp resistant plastic. It's just too easy to wreck the sufaces by accident, and then you are ingesting small amounts, and releasing plastic gases... not a great idea in my humble opinion. Why risk it?

I've had swiss diamond and scan pan non-stick, and hate them with a passion. They discolour, and heaven knows what it's releasing into the food. They have the warranty, but again, fine print...

A lot of them say they'll take metal implements, but if you read the fine print... not really. I'd rather soak and or scrub my fry pan than muck about with non stick. Honestly I haven't had much trouble with the scan pan fry pans in s/s. After use I usually pour boiling water in it while it's still hot, pour out the cool water later,wipe it out and stuff it in the dishwasher, no probs.