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RogierFvV
43
Nov 8, 2018
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Since I am a whole foods plant-based cook, these pans have become one of my go-to pots. Many non-stick pans don't stay non-stick very long if you cook without oil, which I do. These work just fine. Most of my pans are stainless steel however, which never gives me a problem in 40 years. My Demeyre Silvinox pans look as good today as when I first bought them. But today I have one Scanpan in daily use as well, and it is holding up very, very well. and efficient on IH.
Nov 8, 2018
Flight
27
Nov 8, 2018
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RogierFvVI'm WFPB also - I have mostly matfer carbon pans but they do have some limitations, giving this a shot.
Nov 8, 2018
RogierFvV
43
Jul 12, 2019
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FlightWhen I sautée onions, I start dry, 5 mins at 425F, and then begin adding water and stir-frying. Eventually you do get some carbon build-up (but not: stickiness). Here are the instructions from the co on how to restore it in that case: Pour water into the pan to cover the base of the pan up to an inch high - put one tablespoon of baking soda per 2 cups of water. Bring to a boil and let boil for 5 minutes. Turn off heat and let stand 30 minutes. Clean pans. Dry all cookware right away to avoid hard water stains. You may need to repeat this process more than once for it to be effective.  You can also use a product called Barkeepers Friend. It is a mild abrasive that is safe for use on Scanpan interiors. You will want to create a paste with the Barkeepers Friend and water, and then scrub with a nylon dishwashing brush or scrubby. Edit 12/256/20 - in the end, I simply do not use these pans for dry-roasting, removing that carbon deposit becomes either too much of a hassle, or you risk damage the non-stick coating. So, in spite of the manufacturer's instructions to use Barkeepers Friend for heavy cleaning, I no longer do. I just avoid the problem by no dry-roasting my onions.
(Edited)
Jul 12, 2019
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