Scanpan Wok - Pro IQ

Products in the Pro IQ range are handmade of recycled aluminium at factory in Denmark. The Pro IQ range is suited for all cooktops, including induction. Aluminium is not magnetic and is thus not induction compatible. Therefore they cast a steel disc in the base of the Pro IQ products with a special casting technique, assuring an optimum and even heat distribution. They cast cookware in aluminium for several reasons. Partly because aluminium is an excellent heat conductor, partly because it is a light material - an aluminium frying pan weighs considerably less and is easier to handle than a cast iron frying pan. To take care of nature, Scanpan only use recycled aluminium.

Unique non-stick coating
Products in the Pro IQ range have the famous SCANPAN non-stick coating Stratanium, which is hard-wearing and very easy to clean. Coating consists of several layers that during the production process melt together, forming one exceptionally solid surface. In addition to the user-friendly features given by materials and production technique, pans and pots from the Pro IQ range are formed in a characteristic cool design with softly curved stainless steel handles and a glass lid with steel rim.

These 4 frying tips will guide you through how to fry correctly, from prepping to serving. It's actually quite easy.
01
Heat the pan slowly
If you want to give your pans a long and happy life, avoid heating them too quickly. So always heat the pan slowly. If you heat a steel pan too quickly, it may warp. Just think of that cracking noise a steel sink makes when you pour boiling water on it - the same applies to steel pans. If you have a pan with a non-stick coating, you also need to heat it slowly so that the coating better retains its non-stick effect, which is also better for frying and makes cleaning easier. Once the pan has been heated, continue cooking at the desired temperature.
02
Fry with or without fat
You can choose to fry with or without fat - all depending on your pan. A pan with a non-stick coating is suitable for fat-free frying. Even without fat, the coating ensures that the food doesn't stick to the surface. If you want to fry in oil, then use olive or rapeseed oil for best results. Their high content of monounsaturated fats means they don't stick. If you want to fry fat-free, test the pan's temperature by pouring a little water on it - if the water pearls 'jump about', the pan is hot enough. The trick with the 'jumping' water pearls also applies if you want to fry with oil. Only pour the oil on the pan once the frying temperature has been reached, i.e. when the water pearls start 'dancing'. If you prefer frying with margarine or butter, then place it on a cold pan and the pan is ready to use once the fat starts bubbling.
03
Fry at 2/3 of the heat
You don't need to fry on the hob's highest heat. Quality pans fry well at just 2/3 of full heat. Doing it this way means you avoid ruining your food at too high temperatures and you extend the pan's lifetime. By frying at 2/3 of the heat you also avoid overheating the fat (if you're using it) and thus the so-called smoking point. Use the following rule of thumb: the higher the polyunsaturated fat content, the higher the smoking point. Butter and margarine products therefore have a low smoking point.
04
Clean thoroughly
The better you care for your pans, the longer they last. To give your pans a long and happy life, you need to take care (as already mentioned) not to subject them to rapid changes in temperature when heating, but this also applies when cleaning. Clean the pan while it's still warm, but not burning hot. We recommend that you wash your pans by hand with hot water and normal washing-up detergent, instead of putting them in the dishwasher. This lengthens their lifetime.

Stratanium nonstick surface tolerates metal tools
Suitable for all cookers
Robust – designed for the professional kitchen
Hand-cast in aluminium – stays even
Ovenproof up to 250 °C
Fat-free frying
Recycled aluminium – for a cleaner environment
Made in Denmark