Frying tips

 Fat-free frying

• is possible on pans with a non-stick coating. If you want to fry in oil, we recommend using olive or rapeseed oil. These oils have a high content of unsaturated fats, making them particularly suitable for frying because they don't burn on the surface.

• Heat the pan on a low heat, as this will better retain the coating's non-stick effect. When heating on a high heat, the pan can lose its non-stick effect and food will start to stick. SCANPAN's patented ceramic coating is particularly suited to frying food that tends to burn quickly.

Frying in fat

• when using oil, heat the pan on a low heat. Put the meat in the pan once the pan is warm. Test: pour some water into the pan - if the droplets "dance" around, it's warm. Then turn up to a steady heat. If the hob can be adjusted to e.g. 8, you can easily fry at 5-6 (see illustration on the back)

• when using margarine, put it in a cold pan. You will clearly see when it's ready for frying in, using a steady heat.

Pans without non-stick coating

• take care with the heat and always use fat. Better to start with a heat that's too low, than to burn your food on a temperature that's too high. When the pan is ready for frying, put the meat in and leave, as it will immediately stick to the pan. Once the meat has formed a crust, turn the meat and repeat the procedure. It can be tempting to move the meat around, and find it sticks and perhaps burns. That's why it's important to leave it!

Cleaning

• all pans should be cleaned with warm water, detergent and a brush. It's easier to clean the pan while it's still warm. For stuck-on food, soak and use a sponge.