Behind the Scenes with Scanpan

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Sustainability at Its Core

Every Scanpan pan begins life as a bar of recycled aluminium. These ingots come from Sweden, Norway, and the UK, and are all certified to prove they’re 100% recycled. The factory runs on solar power, and every batch of aluminium is traceable. That’s sustainability done right.

Here’s the kicker: one aluminium ingot makes eight frying pans. Efficient, isn’t it?

And if a pan isn’t perfect? It gets melted down and recycled. Nothing wasted. That’s why Scanpan’s production isn’t just clever—it’s responsible.

Craftsmanship You Can Trust

Each pan starts with molten aluminium heated to over 600°C. Timing is critical here. The liquid metal is poured and pressed into moulds with 150 tonnes of pressure at 400°C. This ensures every pan is perfectly shaped—no weak spots, no uneven surfaces.

The casting process is so intricate that it takes a year to train a skilled caster. Not everyone makes the cut. That’s how serious Scanpan is about quality.

To keep the freshly moulded pans smooth, they’re coated with beeswax—a technique Scanpan has used since the 1950s. Excess metal is then ground off, either by hand or by carefully calibrated robots, before the pans are sandblasted with aluminium oxide crystals. Why? To clean and roughen the surface so the non-stick coating bonds perfectly.

The Coating

The non-stick coating is where Scanpan truly shines. Their robots apply the first layer—a precise 15/1000 of a millimetre thick. Then, skilled workers inspect every pan to ensure the coating is flawless. Too much or too little? Adjustments are made immediately.

Once coated, the pans are baked in curing ovens. The temperature ramps up gradually—100°C, then 250°C, then 420°C—over 50 minutes. This process sets the non-stick layer, making it tough enough to withstand metal utensils.

Final Touches

After curing, robots stabilise and polish the pans. For non-induction pans, a stabiliser is added to the bottom to keep them level. The surface is then polished until it shines, and any leftover wax is hand-washed with soap while the pan is still hot.

Handles are added next. These handmade handles are inspected by Scanpan’s team before being attached using 70 tonnes of pressure. Every detail, from the rivets to the alignment, is checked for perfection.

Finally, the pans are packed and ready to go. Even the boxes are carefully built, glued, and sealed for shipping.

Testing That Goes Above and Beyond

Before a Scanpan pan reaches your kitchen, it’s put through rigorous tests:

• Tiger Paw Test: The pan’s non-stick coating is scratched with a ballpoint pen 15,000 times. Most pans don’t survive one industry-standard cycle. Scanpan goes beyond.
• Pan Shaker Test: Metal balls are shaken inside the pan to simulate years of cooking. Scanpan’s non-stick lasts 60–90 cycles before showing wear.
• Pancake Test: Because let’s face it—flipping a pancake is the ultimate test of non-stick and Scanpan aces it.

They even test the pans under extreme temperatures to ensure they perform on all stovetops.

Why This Matters

Cooking is about more than just food; it’s about the tools you use. A pan that heats evenly, cleans easily, and lasts a lifetime? That’s the kind of investment you’ll never regret.

At Sous Chef, we’ve seen countless pans come and go. But Scanpan is different. It’s built to last, designed to perform, and made with care. Whether you’re searing steak, flipping pancakes, or just frying an egg, Scanpan makes it easier—and dare I say, more enjoyable.

Ready to Make the Switch?

If you’re tired of pans that stick, warp, or wear out, Scanpan is the answer. Shop the Scanpan collection and see for yourself. Once you’ve cooked with one, you’ll never look back.

No gimmicks, no fluff—just pans that work as hard as you do in the kitchen. And trust me, you deserve it.