“We always recommend using a little bit of oil or butter when using your GreenPan. It’s good to note that Extra Virgin Olive Oil and oil sprays carbonize very quickly when the pan is heated and should be avoided when cooking with ceramic non-stick. P.S. no need to season your pan!”
Carbonization is Sticky
Here’s why. Overheating + oils= carbonization (a.k.a. those little spots that cause your food to stick to the pan). But don’t worry! You can use a melamine sponge (e.g. our Restore Sponge) to wipe them away.
Seasoning your non-stick pan is easy and takes only a few minutes: … Season a nonstick pan by rubbing 1 teaspoon of peanut or canola oil onto the surface of the pan all the way up to the rim. Heat the pan on the stove over medium heat for 30 to 60 seconds. Remove the pan from the heat and let it cool and dry completely.
A melamine sponge (such as the Mr. Clean Magic Eraser) will do the trick. Use light pressure and warm water with your melamine sponge to remove the carbonized layer of fat and your GreenPan™ will start cooking (and stop sticking) like new!
It is often the case that the Bakelite handle of the pan has been exposed to extreme heat (if the pan has not been placed on the hob correctly). Exposing the Bakelite handle to such extreme heat will cause the smell and possibly even some burning of the handle.
Do you make all products in South Korea or the Thermolon coating only? Indeed, South Korea is the place where we make the Thermolon coating for our cookware. As for our ceramic non-stick cookware products, we manufacture them in our own factory in China.
Ceramic pans are durable and highly resilient. They can retain their non-stick properties for around five years, depending on how you use them. If your food starts to stick in a ceramic pan, it means the non-stick coating has eroded. This can make the pan greasy and difficult to clean.
And PTFE is soft and will wear down eventually even if you use plastic/wooden/silicone utensils. I have been using the 12-inch GreenPan for 18 months and counting, using the pan as often a possible to simulate years of hard wear and tear.
Clean your pans while they’re still warm to make the process easier. All you need to clean a seasoned pan is hot water and a sponge, you should never use harsh chemicals. Only use cloths or sponges to clean seasoned pans as abrasive scouring pads may scrub away some of the seasoning.
Yes, olive oil could ruin your nonstick pan if you heat the oil above its smoke point. As long as you keep your nonstick pan over low heat, however, olive oil usually doesn’t cause any significant damage.
A high-quality coating will improve the performance and efficiency of your skillet. You should repeat the process to extends its lifespan. It is recommended to do it every six months. However, you need to season your pan every four months if you wash it in the dishwasher.
It may sound harmless—even counterintuitive—but using a nonstick cooking spray, such as Pam or Smart Balance, can damage your pan’s nonstick finish. Cooking sprays leave a film that adheres to the nonstick surface and is tough to remove with just soap and water.
Magic Erasers are made from melamine foam, which acts like a very fine sandpaper. It’s great for cleaning stubborns marks and messes, but it can also scratch certain surfaces and remove protective finishes.
Heads up: while it’s great for most surfaces, don’t use the Magic Eraser on non-stick pots and pans.
GreenChef is a sister brand of GreenPan, known for its natural ceramic non-stick coating and smart design. The products are affordable and easy to use. They’re great for people who want to cook healthy, but don’t want to spend hours in the kitchen!
Although Enamel-covered cast iron ware can be very expensive (Le Creuset, for example), it does not react with any food; therefore, it is totally non-toxic.
Extra virgin olive oil is not usually recommended, as it can leave a thin carbonized layer on the ceramic pan due to the oil’s inability to withstand high temperatures. By avoiding extra-virgin olive oil, you reduce the potential for a dulling layer that could interfere with the natural non-stick properties of the pan.
Ceramic coating is considered safer than PTFE coating because it does not contain toxic chemicals such as PFOA, or release fumes when heated to higher temperatures. However, McManus points out that in her experience, ceramic cookware is less durable than its PTFE counterpart.
If food has burned and is stuck to the ceramic coating, allow the pan to soak in the warm, soapy water for at least 30 minutes. Dip a damp sponge into dry baking soda and use it to scrub away any bits of food that remain. Rinse well and dry the cookware.
Most GreenPan cookware works on all stovetops, except induction. Pans with our Magneto™ induction bases work on all stovetops, including induction, as does any stainless steel collection.
GreenPan Cookware is heavy and can be more challenging to handle. However, the riveted stay-cool stainless steel handles provide a firm grip and better stability. Both say you can use metal utensils, but we recommend sticking with plastic, nylon, or wood.
Overall Impression. The GreenPan is highly recommended for cooking and clean-up proved to be super quick. As for other notables, it’s nice to know this pan is PTFE-free and PFOA-free and there were fewer emissions during the manufacturing process.
Although Stoneware is dishwasher safe, hand washing with warm soapy water and a nylon scrub brush is recommended to preserve the cookware’s original appearance. Citrus juices and citrus-based cleaners (including some dishwasher detergents) should not be used, as they can dull the exterior gloss.
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