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Introducing Scanpan Classic Induction

In this blog post we explore the Scanpan 'Classic Induction' range featuring the revolutionary non-stick surface Stratanium!
Please note only selected items in the Classic Range are now available in Induction.

Scanpan Classic Induction

You know our iconic Classic range, but did you know that it's also available for induction? The Scanpan Classic Induction range is built for everyday use, to be hardwearing and tough. The classic styling fits into any style of kitchen and can also be used in the oven up to 260°C for further cooking, browning or keeping food warm.
Please note only selected items in the Classic Range are now available in Induction.

Perfect Induction Cookware

SCANPAN's aluminium pans have been cast at our factory in Ryomgaard since 1956. However, it's not only our years of experience and work with the materials in our own foundry that have led SCANPAN to the perfect induction cookware.
There's also a 'recipe' for achieving the perfect induction pot or pan - and it's really quite simple. The only requirement is that the cookware is magnetic, so that the electromagnetic energy can be transferred from the cooker to the cookware. And yet, it's also not that simple at all. If you've ever used an induction cooker, you'll know that there's a big difference between how individual pots and pans from different brands react. Some react almost instantly to the lit flare, while others make a noise as they heat up. And some don't work at all, even if they appear to be magnetic.

Optimal Thickness

As well as the obvious features of quality cookware: good releasability, good frying properties, long durability, ergonomic design – there are two main conditions that need to be optimised to achieve the perfect induction pot or pan. An efficient energy transfer from the cooker's magnetic coils and a good heat conductor that distributes heat. Here, the optimal ratio between steel and aluminium is absolutely crucial.
The right steel alloy has magnetic properties that ensure efficient heating, while aluminium is a superior heat conductor. There are many – less efficient – examples of how a steel plate is riveted or glued to an aluminium pot. And if the iron plate at the bottom is too thin, the bottom could start to dent after only a small amount of use. After countless experiments, however, SCANPAN has succeeded in developing a unique method to achieve the right ratio between steel and aluminium and an optimal bottom thickness.
For decades, the SCANPAN factory in Ryomgaard has been hand-casting cookware using recycled aluminium. When it comes to induction pots and pans, our production team has found a special technique for casting a steel core of just the right thickness and alloy into the bottom. This technique achieves a compact connection without the risk of even microscopic cavities forming between the aluminium body and the steel core, thus providing optimal performance and perfect heat distribution.

Shop Scanpan Classic Induction

So whether you're already an avid buyer of Scanpan's quality cookware and just came to read up on their newest range, or if you're new to this company's brilliance and want to try the Stratanium 'Classic Induction' range for yourself, you can shop Scanpan's products directly online today!