SCANPAN UK

SCANPAN UK The best in Danish cookware since 1956. Quality, innovation and sustainability - all in one place.

SCANPAN is one of the world's leading producers of non-stick products and have for more than six decades produced Danish high quality long-lasting cookware. Deeply anchored in traditional, sound techniques of craftsmanship, we make functional and timeless utensils for the modern kitchen; from the everyday household to the professional kitchen. The brand is in constant development and we are proud

to say that we always lead the way in innovation and technology. Scanpan HaptIQ, TechnIQ, Classic Induction, Classic, CTX & Pro IQ - Made in Denmark

Matcha has had its moment but have you seen ube?If you haven’t cooked with it yet, this is your sign.Filipino in origin ...
13/05/2026

Matcha has had its moment but have you seen ube?
If you haven’t cooked with it yet, this is your sign.

Filipino in origin and unmistakable in colour, ube brings a subtle sweetness with earthy, vanilla-like notes.

Start with ube halaya: purple yam slowly cooked with coconut milk, butter and condensed milk until smooth, glossy and rich. It’s the kind of recipe that rewards patience, where low, even heat makes all the difference.

In your Haptiq pan, the mixture gently transforms from loose and milky into a thick, jam-like paste with a deep purple sheen and a texture that clings perfectly to the spoon.

Spread it on toast, swirl it through ice cream, layer it into cakes or fold it into mochi. However you use it, ube proves it’s far more than a passing trend.

The Art of Cooking with Haptiq...

Discover more at scanpan.co.uk
Available from inspirational retailers across the UK.

The Pro SB+ is the pan serious home cooks reach for without thinking twice.A duck breast rendered until the fat is compl...
11/05/2026

The Pro SB+ is the pan serious home cooks reach for without thinking twice.

A duck breast rendered until the fat is completely gone and the skin is lacquered and crisp. A reduction built from fond and finished with cold butter. Scallops that crust and release at exactly the right second. A frittata that moves from hob to a 250°C oven without a second thought and arrives at the table set perfectly through.

The Stratanium+ surface delivers genuine searing performance alongside exceptional food release - the combination that separates a pan built for real cooking from one built for convenience. Recycled aluminium construction. Fast, even heat across every hob type.

This is cookware built to the standard your food deserves.

Discover more at scanpan.co.uk
Available from inspirational retailers across the UK.

Skip the brunch queue. This is better.Harissa, peppers, tomatoes, feta, eggs - one pan, low heat, no rush. The kind of c...
07/05/2026

Skip the brunch queue. This is better.

Harissa, peppers, tomatoes, feta, eggs - one pan, low heat, no rush. The kind of cook that fills the whole kitchen with something extraordinary and arrives at the table still bubbling.

This is the shakshuka worth staying in for.

The recipe:
Soften a sliced onion in olive oil for fifteen minutes. Add sliced peppers for ten more. Garlic, cumin, smoked paprika, coriander, caraway, chilli - let the spices cook out for two minutes. Harissa in, then two tins of crushed plum tomatoes. Simmer low for twenty minutes until dark and reduced. Make wells, crack the eggs in, crumble feta over the top. Lid on for five minutes. Fresh herbs, a drizzle of olive oil, pan straight to the table.

Find more inspiration at scanpan.co.uk - and sign up to our newsletter while you're there.

There's a version of tenderstem broccoli that's an afterthought - steamed, under seasoned, taking up space on the plate ...
05/04/2026

There's a version of tenderstem broccoli that's an afterthought - steamed, under seasoned, taking up space on the plate beside something more interesting. And then there's this version...

High heat. Direct contact. Oil on the vegetable, not the pan - which means the surface chars rather than steams, and the tips blister and darken while the stalks stay tender through the centre. It takes four minutes and it transforms what most people treat as a side dish into something with genuine presence on the plate.

Haptiq holds the high, even heat this technique requires without the hot spots that would burn the tips before the stalks have coloured. The result is consistent char across every stem - not a mix of overdone and underdone, but a uniform, deliberate finish that looks considered because it is.

The brown butter and hazelnuts happen in the same pan in the final minute. The butter goes in and begins to colour, the hazelnuts go in and toast in the residual heat. The whole thing comes together in a single pour over the broccoli - nutty, rich, with the lemon cutting through at the end to keep everything clean and bright.

One pan. Ten minutes. A dish worth talking about.

The difference between a side dish and a dish is attention. That's all it takes.
The Art of Cooking with Haptiq.
Available at scanpan.co.uk and from inspirational retailers across the UK.

The best thing that's happened to vegetables in recent years is fire.Not literally - but close. High-heat, direct contac...
02/04/2026

The best thing that's happened to vegetables in recent years is fire.

Not literally - but close. High-heat, direct contact cooking transforms even the most restrained brassica into something with structural drama, layered flavour, and a finish that holds its own against any protein on the same table.

Hispi cabbage is the one to start with. Halved through the core, placed cut-side down into a searingly hot Black Iron pan, and left completely alone until the char is genuine - blackened at the outermost leaves, sweet and smoky through the centre. That distinction matters. That's not burning. That's the Maillard reaction working at its most expressive, and there's no shortcut to it and no substitute for the temperature required to get there.

Then: butter, anchovy fillets, lemon zest into the pan. Baste. The anchovies are not there to taste of anchovy - they dissolve into the butter within seconds and act as an amplifier, turning what was already compelling into something that tastes amazing. A finish under the grill. Caperberries, red wine vinegar, chilli over the top.
This is a dish that earns its place at the centre of the table.

Vegetables cooked at this level don't need to justify themselves. They're the main event.

Available at scanpan.co.uk and from inspirational retailers across the UK.

There's a moment in cooking when you realise that two simple things - butter and miso - together, at the right temperatu...
30/03/2026

There's a moment in cooking when you realise that two simple things - butter and miso - together, at the right temperature, produce something that neither could achieve alone.

Brown butter is nutty, sweet, complex. Miso is fermented, saline, deeply layered with umami. In a hot pan, the two meet and transform. The result is a glaze that coats a scallop and caramelises against the surface - building a crust that's golden and lacquered and almost impossible to stop eating.

The technique is exact, but it's not difficult. The key is control: temperature held, butter watched, scallops placed with intention and not touched until they're ready to release. The Haptiq reads the heat and holds it.

Serve three to a plate with a little celeriac purée or a smear of cauliflower, some yuzu over the top. It's a restaurant-grade plate assembled in a home kitchen - and once you've cooked it, you'll understand exactly why the quality of the pan is the difference between a good scallop and a great one.

The Art of Cooking with Haptiq Available at scanpan.co.uk and from inspirational retailers across the UK.

The best thing you can cook this weekend is also the oldest thing in your repertoire.Dry-brined the night before. Room t...
28/03/2026

The best thing you can cook this weekend is also the oldest thing in your repertoire.

Dry-brined the night before. Room temperature before it goes in. The Impact pan is already hot - dry heat in the oven, no oil yet. The chicken goes in skin-side up on a bed of shallots and thyme. The 6.4mm base conducts evenly from the first minute - no hot spot, no scorching corner, no pale patch where the heat didn't reach.

Forty-five minutes. The skin goes taut, then golden, then that specific amber that only happens when the fat has rendered completely and the sugars have caught.

The pan has a fond that looks like lacquer. Deglaze it. That's your sauce.
A roast chicken done properly is not a simple dish. It just looks like one.

Sunday cooking done right doesn't need to be complicated. It just needs to be considered.

Impact is ideal for a dish like this. Available at scanpan.co.uk and from inspirational retailers across the UK.

Vietnamese caramelised ginger greens is the dish that changes how you think about vegetables. 🫚🍋‍🟩🥦The caramel comes fir...
20/03/2026

Vietnamese caramelised ginger greens is the dish that changes how you think about vegetables. 🫚🍋‍🟩🥦

The caramel comes first. Sugar and fresh ginger in a hot pan, watched carefully and pulled at exactly the right moment. Then fish sauce - which sounds confrontational but, tastes extraordinary. The broccoli and peppers go in next, the lid on briefly while they absorb everything happening around them. Fresh chilli and a generous squeeze of lime off the heat to finish.

Sweet, sharp, deeply savoury. The kind of complexity that comes from understanding heat and timing rather than a long list of ingredients.

The HaptIQ chef pan. Available at scanpan.co.uk and from inspirational retailers across the UK.

The Art of Cooking with HaptIQ

Certain dishes only reveal themselves when the heat is right.A properly seared duck breast where the fat renders slowly ...
13/03/2026

Certain dishes only reveal themselves when the heat is right.

A properly seared duck breast where the fat renders slowly and evenly across the entire skin. A delicate beurre blanc that holds its emulsification because the temperature never wavers. A risotto finished with enough control that the starch releases gradually rather than all at once.

These are not complicated dishes. They are precise ones. And precision comes from a pan that distributes heat evenly, responds when you adjust it, and never lets a hot spot ruin your dish.

Even heat from edge to edge. Stratanium+ surface engineered for searing, browning and the kind of control that makes the difference between a good result and an extraordinary one.

Explore what's possible with Pro SB+ at scanpan.co.uk

There's a reason gyoza has been perfected over centuries - it's a dish that rewards proper technique and the right equip...
11/03/2026

There's a reason gyoza has been perfected over centuries - it's a dish that rewards proper technique and the right equipment to execute it.

The steam-fry method is everything. A hot pan, pleated side down, and the patience to let the Stratanium+ microtextured surface build real colour and real depth before you even think about the steam stage.

Then cold water, lid on, filling cooks through evenly across the entire base.

Lid off. The base comes back to crisp. You’re left with a wonderful dish to enjoy.

Haptiq's construction means heat distributes consistently from the centre to the edges - which for something as precise as gyoza, where you need even crisping across every single dumpling, makes all the difference.

The Cooks Table: More recipes and techniques: scanpan.co.uk 🔗
Shop Haptiq: https://scanpan.co.uk/collections/scanpan-haptiq 🔗

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