- 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!
- 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.