Scanpan Impact Questions & Answers

Sales. That's the simple answer. Folks like Minimax may have bought too many and need to reduce stock. Folks like Harris Scarf may simply want to move stock so they put everything on sale. You may never know their reasons. The trick is to shop carefully, not be in too big of a hurry, and check the ads. My set was MSRP of over $1,000... waited patiently and a company put that set out for a stock take sale for just over $400. Competition throws another 'spanner' into the mix. Some folks will match prices, some won't. Again... shop carefully. As for the online folks, I tend to stay away from folks that don't have a store front. I know I will pay a bit more, but at least that way I have someone with whom I can vent frustrations face to face.

No

Simply put, yes. They are 200 degree oven proof.

I don't know what you mean. If it's on the stove they never get hot. If you are putting them in the oven...well what do you expect?

Who said anything about putting them in the oven?

If the handles are hot then youve either cooked too hot or had the pans on the stoce for too long. The question remains however, Is it really that hard to just use a tea towel or oven mit? You can even buy silicon grips from junk stores if its that bad? But a proper scanpan wont over heat the handles if used correctly

Cooking for 40 years - think I know what I’m doing! Have never had problems with other brands. Gave the Scanpan ones away.

Not to be too rude, but Just because you've been cooking for over 40 years, doesnt mean you necessarily are doing it right now does it. I know plenty of professional chefs that dont know everything. But in 40 years youve never used a teatowel to handle a hot pot? Come on....

Get a life Steve.

If you mean induction than yes, but the result is not what you really after. There are other better choice than this Impact series.

i don't have any problem with food sticking to my stainless steel pans even my pressure cookers which get exposed to high heat to get the pressure up. I used to by non-stick but even the good pans ended up not being non-stick within a couple of year and now prefer plain old stainless. Stir more frequently? Sorry mate, I am really not much help

Did you season the pans first before using them? It's in the instructions.

No Pete You cannot

No eggs will stick every time people saying food won't stick are people trying to sell this product. Not a happy customer after been told I could

You need to learn how to cook properly and the food won’t stick you simpleton. (Relying to Kevin and Xanadu, not Pete. And yes Pete, you can cook eggs, that’s the first thing I tried with my impact skillet. Make sure the pan is heated up and the flame is low.

Only used it with gas heating - and the handle does not get hot

No - it's all good...

Heat too hot.

Turn down your heat. Obviously much too high.

You have to clean the bottom properly, like really well. Otherwise oil etc will bake on and need to be scoured off. I use a special plastic scourer which does not affect the finish. It only needs to be done every so often. These pans have a copper base and once you heat that up, it takes very little extra heat to keep it that way. I always start "low" and gradually turn up the heat. Don't start "high" and then turn the heat down. do it the other way around. Pans will last longer and the food will taste better.

It doesn't have a steam vent, but l didn't find it a problem ...much more that it just burns everything! and if l can, l go for glass lids with metal frame ( and steam vent), since l found a large, needle shape glass piece in my omelette , which was made in a Scanpan with a frameless glass lid on, and that piece just came off the edge of the lid !

Agreed. The ideal it should have a metal rim and a vent hole, but these don't. What happens is the lid just lifts and the steam vents that way. I can tell from another brand that the hole produces a piping hot stream of scolding steam. Maybe that's why they decided to omit it.

Yes i do have it

My Induction cooktop is glass, and I have just had a seriously good look at it and discovered what I though might be wear on the surface actually scrubs off and it looks as good as new. I also use cast iron on my cooktop, the first time with a little reservation - for the very reason you ask the question. It is an AEG Induction cooktop in use for 12 months and is still shiny.

I have Scanpan Impact 36cm wok. When I stirfried food, the pan kept moving and left scratch marks on my induction cooktop. Now I only use this pan for steaming with Scanpan 36cm stainless domed lid on and it is the best steamer for cooking large amount of food in my opinion. I prefer Le Creuset stainless steel cookware due to their smooth curved base that I think won't scratch glass cooktop.

I can only comment on the wok which is stainless steel. That didn't happen to mine when I washed it. I have other scanpans and have never had that problem either. I would take them back to where you bought them. When I rang scanpan to complain they weren't interested and suggested returning it to the place of purchase. Sorry I couldn't offer any more suggestions.

Sorry can't help either. Try and get your money back.

HI, I didn't like the frying pans at all, sold them off on gumtree & bought my wonderful circulon pans instead. They are a heavy pan both base and handle. Part of the reason I sold them was that they were unbalanced on my gas hot plate. In saying that most 28inch frypans (inc my circulon) would need to be positioned carefully on my larger burner as trivet is wide- however the scan pan were the worst by far for tipping. Suggestion: buy from Myers or DJ etc who offer change of mind returns (not just exchanges as the law only requires stores to do) so you could check the balance on your own cook top before using and take back if necessary.

From memory I think the handles got warm but not hot- of course this type of handle does allow you to put the pans in the oven, which was a major reason for me buying them. I preferred my cheap Ikea frying pans to these (despite following all instructions food just stuck -see my post) and my new circulon are in a class of their own.

Hope this helps

S

My review was about the Impact wok. No, it wasn't unbalanced on my gas cooktop and the handle never got hot. The problem was with the rest of it !! Hope that helps.

Hi Bill, I don't have an induction cook top but my son has and it is perfect for induction cooking. Its all stainless steel which is the perfect combo with Induction cooking

cheers Janice

The Impact is all metal so yes it is. Goggle for other ranges.

Yes same experience here, no doubt there are products out there that can remove these stains but they would be quite harsh. The dullness is no doubt what's cooked into the surface of the pan as it's very finely machined if you look closely at the inside base. For me no it's no issue, the outside,handles and inside walls still come up perfectly.

It is not an issue and as the others wrote it is tempering - but if you want to polish it try softscrub or barkeepers friend. don't use ajax as it is so coarse it will scratch. patience is a virtue whilst polishing.

BRASSO elbo grease and a Chux...comes up like new!