You’re probably familiar with Scanpan cookware sets
as classic, Danish made, quality pieces. The problem arises when you find yourself having to navigate the huge variety Scanpan offers. They’ve got your Scanpan Classic, Coppernox, CSX, Evolution, Pro IQ, Clad 5
, really, we could go on.
So we’re here to break it down. This article will walk you through the various Scanpan cookware lines to talk about what each one does well. Because ultimately, the cookware
you buy should be determined by what you do in the kitchen.
Roasting
Roasting is undoubtedly one of the most magical cooking methods. It utterly transforms everything from chicken to veggies. It crisps skin and caramelized sugars, bringing radically different results than some other cooking methods (for example, if you think Brussel Sprouts are disgusting, that’s because you’ve never had them roasted).
Okay, getting carried away there, but the right cookware helps a lot with roasting. But, how can that be true if you’re just sticking it in the oven? True if that’s all you do, then the pan isn’t so important. But then you’re missing out on the chance to cook all the drippings left over into an amazing gravy. That’s why a good pan for roasting should also be ready for the stovetop.
For this job you’ll want to look to the Scanpan Clad 5 line. The successive layers of aluminium and steel will temper and even out the heat, be tough enough to handle the oven and the stovetop, as well as survive high temperatures. You can either go for a dedicated Scanpan roasting pan, or even a large saute pan if you don’t plan on cooking something like a whole turkey. Others prefer a non-stick roasting pan and our customer favourite pan is the Scanpan Classic Medium Roast Pan with Bonus Rack. While this roaster cannot be used on the same high heat as the stainless steel variety, the non-stick coating allows for less oil to be added in cooking and often are easier to clean as well.
Searing
For searing meat, you want many of the same attributes you look for in a roasting pan. You want thick layers of aluminium and steel to be tough, hold onto heat, and get up to a high temperature. This is unsurprising considering you often transition from searing to roasting by popping a pan into the oven (so it’s also helpful if your pan is oven safe).
So the good news for the budget conscious out there is that Scanpan’s Clad 5
line is also ideal for searing for the same reasons it’s great for roasting. Still, there are many other tasks your kitchen can demand of your cookware
.
Stewing
Anyone who’s ever made a thick stew knows about that nagging feeling in the back of your mind: is the bottom of my stew burning? It can be very difficult to tell and a burned bottom can ruin the flavour you worked so hard for. So what should you look for in stewing cookware?
Two things: first, you want a thick pot to distribute heat evenly and avoid those hot spots that can cause burning. So, should you reach for Scanpan Clad 5
yet again? Not so fast, because it really depends. If you want a pot you can use to brown meat before making a stew, Clad 5 is a good option. However, if you want to go farther in avoiding burning and tough cleanups, Scanpan CTX has the same benefits of Clad 5 with the addition of a Green-Tek non-stick coating for less sticking and less mess.
Boiling
When it comes to that simplest of kitchen tasks, boiling water, there’s one key element you should look for. That’s fast heating. Because, thankfully, you can’t burn water. So you need to find a pot that heats up fast without having to worry as much about heat distribution. For that, induction is perfect. Because induction heats up the pot or pan directly, nothing heats up faster. For that reason we recommend the Scanpan Pro IQ cookware line.
Frying and Sautéing
Another go-to task in any kitchen is the simple fry or sauté. Unless you’re browning meat, what you’re looking for here is no fuss and an easy cleanup. That means quality non-stick cookware
. Luckily, Scanpan Classic offers the perfect tool for that job. It’s non-stick Green-Tek surface is tougher than most, so you can worry less about scratching and peeling which so often destroys other non-stick surfaces.
Scanpan Classic is called that for a reason. It’s a simple and durable design you can turn to for all of your basics, from eggs to pancakes, chicken cutlets to veggies. Combined with units from the rest of these Scanpan lines, you’ll be prepared for anything that comes your way.
Do you already have some scanpan cookware at home? Which pots or pans are your favourites for various kitchen tasks?
