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TECHNICAL INFORMATION
From SCANPAN USA INC.
The surface of SCANPAN 2001+ is patented. Nobody else can do what we do. Nobody else can, in good faith, claim what we can offer. Other cookware brands may be better known. SCANPAN 2001+ is the best performer. We know. And we know that our customers know. From the many letters we receive praising SCANPAN 2001+. And from the rating pages of the leading consumer report magazines. SCANPAN 2001+ was rated BEST NON-STICK COOKWARE three consecutive times - in 1987, 1990 and again 1995.
Let’s look at some of the technical stuff: We all know the traditional non-sticks. They are great in releasing food. That’s about where most of them stop. And we all know how annoying it is to keep the breakfast sausage, bacon and eggs in that tiny little circle in the middle of the pan to cook and fry - move them to the side, and the sizzle stops. Somehow the handles always seem to be just about falling off. And the pans themselves sometimes look like the dunes in the Sahara - undulating metal that won’t sit still on that burner... And then the ultimate frustration - little gray or black flakes in the scrambled eggs, and we haven’t even touched the pepper mill! Over short or long, the plastic coating starts to peel off, exposing the sheer metal, often aluminum, underneath. It’s time for a new pan. Again.
Then there are the more expensive, more heavy-duty pots and pans. There you find no hot spots, the foods cooks evenly. But - the food sticks to these "traditional pros". Unless we use a lot of butter or other seasoning. And then the food still sticks - to our ribs. So, we can’t win. Or can we?
With SCANPAN we can! SCANPAN 2001+ starts out with the best tradition in professional cookware: Pressure-cast aluminum. A heavy-duty base that is literally forged into shape under 250 tons of pressure. That’s the only way to really eliminate hot spots. And we make the base 9 mm thick. That’s one third of an inch. Now that won’t warp or buckle, no matter what!
Our combination of metal alloy, pressure-casting and thickness of the base gives you even and fast heat distribution, superior heat retention and a perfectly flat pan base for life.
Now to our space-age surface: Ever cut with a really good non-serrated cooks knife on a ceramic plate? Then you know how quickly that knife gets dull. Ceramic is an incredibly hard material. Add Titanium to that, and we have a real winner. And that’s what we are using to create the SCANPAN surface. Now, we couldn’t glue a dinner plate to our pans. It’s a little bit more involved:
Our ceramic-titanium compound is super-heated to 36,000º F (yes, thirty six thousand degrees!) at which point it liquefies. The ceramic-titanium enters a "plasma state". We then fire that liquid plasma into the pan surface at twice the speed of sound. Lots of heat and impact. The ceramic-titanium literally anchors itself in the aluminum surface, becomes one with the pan.
That’s NASA technology. The SCANPAN surface is comparable to the tiles on the space shuttle which prevent the shuttle from burning up at re-entering the earth’s atmosphere. We have that concept patented for aluminum cookware.
Talking about space - look at SCANPAN 2001+ under a microscope, and you will see something like a lunar landscape. A myriad of mini-craters, all similar in size and shape. They are filled with the specially formulated non-stick compound. The compound is in the craters, not on them. The ceramic-titanium protects it from being scraped away. Even if you use a metal spatula. We have tried. Ran a metal spatula with a 2-lb-weight over the SCANPAN surface 300,000 times. A third of the spatula was literally ground away after the test (performed by an independent lab in Germany). The pan’s non-stick surface and performance remained perfectly intact!
How do we do it? Diamonds are not only a girl’s best friend but also the hardest material known to man. The MOHS scale measures hardness of gem stones. Diamonds come in with a perfect 10. SCANPAN 2001+ is a 9.5! Nothing to hang around your neck or wear on your finger but still pretty impressive. There is no tool in your kitchen that could destroy the SCANPAN surface. If we can’t destroy the surface, we can’t get at the non-stick compound. If we can’t get at the non-stick compound, it can’t be scraped away. If we can’t scrape it away, it will work for as long as you own the pan. It’s in there for keeps! No more mysterious pepper flakes in your scrambled eggs! This is truly the last non-stick pan you will ever have to buy (pardon our use of this rather overused phrase!). And we guarantee it with a full lifetime warranty.
There are a few other things that set SCANPAN 2001+ apart from the rest of the field:
Tired of lifting hot metal lids to see what’s going on with your food? Our glass lids solve this problem. They are interchangeable, too, between pots and pans and Sauté pans. And yes, they are available separately.
Tired of loose or wiggly handles that seem to barely hang on by the threads of their screws or rivets? Our patented spring-lock handles won’t come loose. And they stay cool on the stove, no need for cumbersome handle sleeves.
And the whole line is oven-safe to 500º F. Great for finishing off puffy omelets. Or preparing that roast or casserole. Or even baking cookies and cornbread in a SCANPAN 2001+ fry pan!
By now it is clear that SCANPAN 2001+ is unique in its technical construction and non-stick surface. That surface also requires different maintenance, compared to other non-sticks:
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