Scanpan’s legacy of innovation, unequalled performance, and quality began in 1956, when a Danish entrepreneur invented the ‘squeeze-cast’ method for manufacturing their cookware. The legacy continues today through an ongoing dedication to traditional craftsmanship supported by modern manufacturing techniques, sustainable production, and premium kitchenware created with groundbreaking advances, including Stratanium.
Every pan produced at the purpose-built Scanpan facility in Denmark passes through human hands eight times during its creation to ensure it meets quality requirements and customers’ culinary needs. Explore the full Scanpan cookware range here.
Non-Stick Scanpan Cookware
Scanpan’s non-stick range runs from everyday essentials through to serious performance cookware, so there’s a fit no matter what’s on the menu. The Classic Collection is the entry point, covering frypans, woks, and roasters for daily use. From there, step up to Pro SB+, TechnIQ, HaptIQ, or Nura for more advanced non-stick performance and construction.
Stainless Cookware & Other Ranges
Not every kitchen runs on non-stick alone. Scanpan STS is a tri-ply stainless line built for high-heat searing, Black Iron brings traditional carbon steel into the mix, and the Maitre D’ Collection adds a touch more polish for serving straight from the pan. Mix and match across these ranges to build a Scanpan set that suits how you actually cook, or add individual Scanpan pots as you go.
Scanpan Knives
Scanpan knives bring the same manufacturing standards as their cookware: precision-forged blades built to hold an edge. Scanpan Classic Knives cover the essentials for everyday prep, while the Classic Steel range swaps in an all-stainless handle for a sleeker, streamlined look. Both are available as a complete Scanpan knife set or individual pieces.
Tools & Accessories
The Classic Collection covers the everyday utensils designed to work alongside your cookware without scratching it. The Accessories range fills in the gaps, from replacement lids to pot protectors, so an older Scanpan pan doesn’t need replacing just because one part’s worn out. Chef’s Tip: The impact range of lids suits other Scanpan Stainless Steel ranges!
Explore the Full Scanpan Range
This craftsmanship and attention to detail are complemented by technologically advanced manufacturing processes, resulting in high-performance cookware that delivers even, energy-efficient heat conduction and is guaranteed not to warp.
Scanpan was an early adopter of using recycled materials in the industry. The cast bodies of their non-stick cookware are manufactured from 100% recycled aluminium products—requiring only 10% of the energy and creating 95% less waste than producing aluminium through industrial mining.
Scanpan was also the first to introduce a truly PFOA-free non-stick finish that remains PFOA-free throughout the entire manufacturing process. And that commitment dates back to the 1990s, well before PFOA-free became an industry expectation, and it’s one of the reasons the brand has built such a loyal following among cooks.
Shop Scanpan Cookware at Chef’s Complements
Whether you’re after a single frypan or a full cookware and knife set, Chef’s Complements stocks an extensive range of Scanpan in NZ, available online and in our Taupō store.
Get in touch or give us a call, and we’ll help you find the right piece. When you’re ready to purchase, head to your cart to complete your order. Interested in exploring other brands available at Chef’s Complements? Shop by brand and fit your kitchen out with high-quality cookware.
FAQs
Is Scanpan cookware oven-safe?
Most Scanpan non-stick cookware is oven-safe up to 260°C, including the handles and lids on most ranges. Maximum oven temperatures can vary between collections, so it’s worth checking your specific product if you’re planning to take a dish straight from the stovetop to the oven. Check out our Scanpan Ultimate Cookware Guide for range comparisons.
Is Scanpan cookware induction compatible?
Yes, almost all Scanpan cookware is induction compatible, across both the stainless steel and non-stick aluminium ranges. Only a small number of individual pieces, such as the Classic roasting pan, aren’t suited to induction. If it’s a must for your kitchen, check the base of the pan or the product details before you buy to be certain.
Does Scanpan cookware work with metal utensils?
Yes, Scanpan’s non-stick coating is engineered to be significantly harder than stainless steel, so metal utensils won’t damage the surface as they would with standard non-stick cookware. We’d still recommend using wooden or silicone tools whenever possible, simply to keep the surface looking its best for longer.
Please note: This excludes knives and metal forks, as these have sharper edges, as well as stick blenders.
Is Scanpan dishwasher safe?
Most current Scanpan cookware is dishwasher safe, though handwashing will help the coating last longer over time. Carbon steel ranges like Black Iron are the exception and should always be handwashed and oiled, rather than being put through the dishwasher, to protect the seasoning.
Are Scanpan sets PFOA free?
Yes—the brand was the first cookware brand to introduce a PFOA-free non-stick finish, and every Scanpan set remains completely free of PFOA throughout the entire manufacturing process.
How do I look after my Scanpan knives?
Handwash your Scanpan knives in warm water and dry them straight away rather than leaving them to air dry or putting them through the dishwasher. This helps protect the edge and prevents rust film from forming.Sharpen them regularly, using a ceramic sharpener, whetstone, or honing steel. Storing them in a knife block or on a magnetic strip rather than loose in a drawer will also help them stay sharp for longer. Check out our Knife Guide for the best care advice.
What’s the difference between Scanpan’s non-stick and stainless steel cookware?
Scanpan’s non-stick ranges use a coated aluminium base, which is ideal for everyday cooking with little to no oil and easy cleanup. The stainless steel ranges have no coating, so they’re better suited to high-heat searing, browning, and dishes that need a hard crust before finishing in the oven. Both are equally durable cookware options; it just comes down to personal preference and what recipes you may cook frequently.
