My Scanpan Wok is no longer non-stick; what can I do to fix it?

Question

The anodized surface of the Scanpan wok is supposed to be permanently non-stick; however, mine has started getting very sticky! Food sticks to it while cooking like glue. Is there any way of making it non-stick again?

Answer 1

Try seasoning it. Wash well with soap and water and a steel wool pad. Scour very well. Rinse in very hot water and dry. Set it on the burner on high. Wipe the inside of it with vegetable oil or shortening. Heat it til it is smoking. Wipe it again with oil or shortening. Cool it down. It should be less stickable for a while again.

My Wok used to be teflon coated, isn't any more, my son took care of that. He scoured all the teflon out of it for me. The resulting stainless has to be seasoned once in a while.

Answer 2

still under warranty- get a new one

some places can recoat them for you. i know that teflon coated pans can be done  

Answer 3

It doesn't matter if you don't have a receipt, its a lifetime warranty so they will honour it.

Just call the scanpan distribute and find out when you can send it back to.

Good luck!

Answer 4

The best woks are ones made with rolled steel.  You need to season them before use.  The best wok cooking is with high heat and having the experience to know when to add the oil and when to start cooking.

Non stick woks are totally inadequate because they cannot take the high heat.  If you have used high heat on your current non stick wok, that is what probably ruined it.

I recommend you do some research on this subject if you really want to improve the taste of your stir fries. IMO, whoever started manufacturing non stick woks didn't have a clue.

Answer 5

Take it back to the place you bought it because if it is sticking it is faulty! They should be required to refund your money or at least replace it for one that isn't faulty.

Answer 6

Get a new one or use pam or oil.

Answer 7

If the non-stick black layer peels off, don't use it ever again. It is quite dangerous to your health. The original wok pan doesn't need to be non-stick, as cooking in wok requires instant moving of the ingredients, the food should never "sit" in there. If you check the chinese chefs, you'll see their woks are simply iron.  

Answer 8

  Do you have your original receipt?  If you do, and it is still under warranty, take it back and get a new one.  If not, look for a better one.  Most non stick pots are made of aluminum, once you get down to the aluminum, it's time to junk it!  Next time get stainless steel, then there is no surface to wear out, you don't have to use plastic spoons and flippers and you can use a regular scrubber.  Aluminum non stick pans are too much trouble to care for and you just saw what happens to them.

Answer 9

Not really, unless you make sure you use LOTS of oil, aside from that, all you can do is get a new one.

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