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Is GreenPan Non-Stick Cookware Safe?

GreenPan Non-Stick Cookware SafetyMany of you have asked me about the safety of GreenPan non-stick cookware, so I looked into it.  One of my blog readers emailed me a GreenPan non-stick cookware test report that she had received from GreenPan, and I contacted them with more questions.


Before we talk about the safety of GreenPan non-stick cookware, let’s talk about why “conventional” non-stick is not good for you.  Non-stick cookware is coated with PTFE (polytetrafluoroethylene) sold under the brand name of Teflon.


While PTFE is not known to cause cancer, perfluorooctanoic acid (PFOA), also known as C8, is used to make the PTFE coating, and it is considered a carcinogen.  The problem with PFOA coating is that while you cook, toxic fumes are released into your home and may cause people to feel flu-like symptoms. Babies, kids, and pets are the most vulnerable to the fumes. PFOA is a major environmental pollutant. Even if you have stopped using non-stick pans a while ago, most likely you have PFOA in your blood, which may lead to cancer, reduced infertility, and thyroid disorders, to name a few.  Unfortunately, by now, we all get exposed to background levels of PFOA as a result of their manufacture and the disposal of products that contain them. (To read more about PFOA, visit here.)


By the way, when you see non-stick cookware that is advertised as PFOA-free, it is important to ask if the coating is PTFE and, if it is, be sure to ask them what is used instead of PFOA.  For example, PFAS can be used instead.  In my experience as a full-time consumer product researcher, substitutes are often as bad or even worse.  I recommend avoiding PTFE coating altogether.


GreenPan non-stick cookware is not made with the PTFE coating. It is a different technology marketed under the brand name of Thermolon.  GreenPan describes it as ceramic, which can include a variety of substances. So I asked about the composition of the ceramic coating.  GreenPan’s answer was:


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The Thermolon coating is made by a Sol-Gel process that results in forming a coating layer on the surface of the pan. This layer comprises mainly Silicon Dioxide (SiO2), which is the same composition as glass (or sand from which glass is made).



Here it is important to note the difference between silicon and silicone. Silicon (without “e” at the end) is an element found in silica, i.e., sand, one of the most common materials on earth. However, to make silicone (note the “e” at the end), silicon is extracted from silica and passed through hydrocarbons (organic compounds occurring in petroleum, natural gas, and coal) to create silicone. Because of hydrocarbons, silicone is not as natural and safe.  Thus, it is good news that the coating of GreenPan is made of silicon – not silicone.


However, we still do not know the full composition of Thermolon and this is where a test report becomes helpful.


First of all, I would like to praise GreenPan for disclosing their test report.  In my experience as a full-time consumer product researcher for the last 5 years, it does not happen often.  Many companies want to keep their test results secret, and so I commend GreenPan for its transparency – something we all want to encourage!  You can access the report here.


After I had looked at the report, I had some questions, which GreenPan answered to my satisfaction.  I am copying and pasting them here for you to read for yourself.


  1. What is SGS?


SGS (Société Générale de Surveillance) is a 3rd party lab with head office in Switzerland with branches worldwide that provides services in areas such as quality inspection and testing of consumer products for safety and fitness for use according to various international test standards and regulations that prevail in the countries where the goods are to be sold. SGS will issue an independent, unbiased [sic] report as to whether the products comply or not.


  1. Are your products made in South Korea or the Thermolon coating only?


Indeed, the Thermolon coating is made in South Korea. The products are manufactured in our own factory in China, which means that we control the quality and the standards to which our products are made.


  1. What agency performs the testing?


We use various test labs such as SGS, Intertek and TUV.


  1. How often do you perform the tests?


We follow best practice, which is for testing to confirm compliance with food contact regulations be done annually by an independent lab such as, for example, SGS.


  1. Could you please tell the ingredients for the Thermolon coating?


The Thermolon coating is made by a Sol-Gel process that results in forming a coating layer on the surface of the pan. This layer comprises mainly Silicon Dioxide (SiO2), which is the same composition as glass (or sand from which glass is made). There are some additional materials such as pigments that give the color. All the materials used in Thermolon are 100% safe for use in food contact coatings.


  1. Which metal is used beneath Thermolon?


It depends on what range of cookware you chose to buy. GreenPan has ranges where the metals are either Aluminum, Hard Anodized Aluminum or Stainless Steel. The coating above the metal provides a complete barrier against migration of the metal (or any other materials) into the food. Therefore, there are no safety considerations as to the choice of metal of the cookware. It simply comes down to personal preferences and cooking habits.


  1. Does the Thermolon coating come off eventually with use? How often do you recommend replacing your cookware?


Thermolon does not come off during normal use. However, if abused (e.g. impact or wrong use of utensils), then any coating can become scratched or even come off in small areas. Provided that the coating is intact (i.e. not exposing the metal), there is no reason to replace the cookware. Minor scratches are not a problem because the area of exposed metal is either extremely small or may not be exposed at all. However, if there are multiple or deep scratches then it would be advisable to replace the pan on a better safe than sorry basis.


  1. How do your tests compare with the CA Prop. 65 test?


Our products fully comply with the requirements of Prop 65. For example, Lead and Cadmium are undetected.


My Thoughts about the GreenPan Non-Stick Cookware


The test report reflects that a wide range of chemicals have been tested and, with the exception of only one (aluminum), they are undetectable.  “Undetectable” means that they are under the reporting limit.  In my opinion, the reporting limits used in these tests are small enough to be reassuring.


As for the aluminum, I am not very concerned about it because it is still under a true safety level of 0.6 ppm in drinking water as reported by the Environmental Working Group.  It is only 0.27 ppm.  While aluminum is toxic, unlike lead or cadmium, larger amounts have to accumulate in your body to make you sick.


The test setup looks reasonable to me.  I like the fact that tests were performed to detect extractable amounts of heavy metals versus total amounts.  Total amounts are measured with an XRF tool to know how much heavy metals are present.  The extractable test is performed to know how much will potentially leach into food.  In this case, the test shows how much of heavy metals will leach, if you cook for 2 hours and the food is as acidic as 3% acetic acid.


The total content of heavy metals would be helpful to know if the coating comes off and we ingest it.  I have not used GreenPan non-stick cookware so I can’t speak to that.  Please let us know in the comments if you have been using GreenPan for at least a year.


And lastly, let me speak about lead and cadmium as these heavy metals are toxic even in tiny amounts.  The detectable reporting limits for them are 0.01 mg/kg (equivalent to 0.01 ppm) and 0.002 mg/kg (equivalent to 0.002 ppm) respectively.  The recommended limits are 0.02 ppm and 0.002 ppm respectively.  For your reference, California Proposition 65 (which is stricter than the FDA requirements) requires lead and cadmium to be under 0.1 ppm and 0.049 ppm respectively, which, as you can see, is not as strict as the limits described in the GreenPan non-stick cookware report.


In conclusion, according to the test report presented, I believe GreenPan is safe to use. You can see a test report for original coating here and for diamond coating here.


The Performance of GreenPan Non-Stick Cookware


I have not used it myself so I can’t speak from experience.  However, the San Diego Consumer Network reports that within a few months of use food begins to stick.  Amazon reviews are mixed and their credibility is rated poorly on  So, if you have used GreenPan non-toxic cookware for 6 months or so, we would love to hear your honest feedback about its performance in the comments.  Thank you!


Where to buy


Amazon carries a variety of GreenPan non-toxic cookware pieces and sets.  Here are some examples:


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To learn what cookware I use as a non-stick option, please visit here.


GreenPan Non-Stick Cookware Safety

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73 thoughts on “Is GreenPan Non-Stick Cookware Safe?”

  1. I have GreenLife cookware made with the same thermolon technology. Hopefully they are just as good! Do you know if there’s a difference?

    1. My boyfriend used an electric hand mixer to mix mashed potatoes in my Greenpan pot. after we ate i and cleaned up i noticed there were scratches all around the bottom of the pan showing the metal underneath the white coating. i threw away the remaining food inside. but I’m curious if what we consumed unknowingly first from the pan was toxic at all?

      1. You can’t use metal on nonstick! That’s rule #1! An electric mixer is literally the worst thing you could possibly used in it!

  2. Thank you for this. I’ve been trying to find a new pan besides our cast iron & stainless steel. My husband loves making eggs in the morning & the cast iron just doesn’t make scrambled eggs the way he likes to make them. He’s been looking at ceramic pans but we haven’t been able to look into the safety of them. Might try one of these for him instead. Thanks again for all you do!

  3. Thank you so much for looking into GreenPan!! We bought our first two pans over a year ago and I’ve really enjoyed cooking with them. They truly are nonstick and I felt good about their safety. However, I am not nearly as educated in the specific properties and chemicals found in most cookware items and the potential dangers as Irina. So many companies market their products as “safe” but fail to provide test results and/or ingredients to back up their claims. As a consumer, I feel very hesitant to believe companies claims of safety. When I emailed Irina, she recommended I contact GreenPan and ask for their test results. I was pleasantly surprised to receive a detailed email from them providing test results. But again, I’m not an expert in reading and understanding the information I received. While it looked good to me, I felt having Irina read over the results and investigate further would provide real verification and peace of mind to steer my decision to replace the rest of our cookware with GreenPan. Thank you again Irina! I will be buying more GreenPans 🙂

  4. Good morning Irina. I wanted to share with you briefly about my experience with GreenLife. I bought a set in 2014 and used it exclusively until 2017. The pan that I used the most lost all of its non-stick-ness by then. I don’t want to say for certain that this wasn’t user error though – I could have cleaned it with the wrong products? I believe that I used steel wool on it once or twice, but this was after food got so stuck to it that it was the most effective way to remove the food, which means that the nonstick coating was gone well before that. There were some small scratches on the it after the years as well, but nothing out of the ordinary. The items that I didn’t use multiple times a week still maintain all of their nonstick coating to this day.

    1. As a follow up on my above comment: I made a mistake. I actually have Green Life brand, not GreenPan. I had googled the GreenPan to make sure that it was the correct brand and it appeared that it was (we are moving so all our pans were boxed up). But I was unpacking some stuff tonight and saw the pans and they said Green Life on them. Sooo, please disregard my comment!

  5. I have the green pan and the xtrema pans and le creuset also. My green pan is preferred for ease of not sticking and easiest to clean and least expensive purchase. Some of my le creusets I had to throw out (just gave up unable to clean) or they are scratched (lead concerns). Irina, what is your recommended preferred teapot.. is it still the staub? My le creuset teapot only lasted 1 year.

    1. Mindy,
      Le Creuset has a warranty on most of their pans…I would reach out to them and see if they will replace. One of my stoneware pots exploded, I sent them pictures, filled out a form and they sent me a replacement. Super quick & easy.

  6. Lois Missenharter

    A friend recommended the Green Oans and like Ashley I found food stuck terribly to them and that’s after I had used them less than20 (maybe less than 10 times). I used a sponge with a “safe” scrubby side because the food stuck worse than any other non stick pan. However I want to use pans that are SAFE and healthy so need advice.

  7. Hi Irina, thank you for the post. I was looking at Green Pan on Amazon last year, but ended up buying Stone Earth Frying Pan by Ozeri. Do you have any insight as to safety of that pan? Also I’m curious what do you use at home? Thank you for all the research you are doing.

  8. I have had a Greenpan set for about 2 years now and while I don’t use it exclusively (I use my stainless set a lot more) I do use it enough to know that nothing will ever be as good as Teflon eggs! Lol BUT when used with butter, they are good pans. They heat evenly and cook well. There’s some sticking and mine have discolored a bit from using olive oil, but apparently that’s not recommended. I guess I’m happy enough with the products as a Teflon alternative.

    As for how they hold up… I’m not easy on my stuff and so far I have no scratches or chips. My utensils include silicone spatulas, bamboo spoons and whatnot, and the occasional plastic spoon. I may have even used metal serving spoons, but never to scrape food from the pan. They also clean well in the dishwasher.

    1. Hi Kat. Can you please specify what you mean with “discoloration from olive oil”? So the coating of the pan discolored because you cooked too much with olive oil in it? And who said it´s not recommended? The manufacturer?


    1. Hi, Ramya: Yes, I know there are different types. As long as, it is GreenPan ceramic and nonstick, Thermolon coating is used that is described in my post. Thank you for clarifying. ~Irina

      1. Irina, according to the article there are 3 types of coating beneath. Aluminum, Hard Anodized Aluminum or Stainless Steel. Apparently all are “safe”. Now I am thinking about the fumes that are emitted beneath while cooking, therefore I thought Stainless Steel would be the most safe or would, in your opinion, the coating beneath not matter at all? I was thinking to buy stainless steel, but these are the most expensive.

        Also when it comes to their coating they have something called Ceramic Non-Stick enhanced with “diamonds”. At the time of your review. Did these pans also have that “diamond” coating? Is it safe? Because when looking at the frying pans on their website only one (I assume the oldest) doesn´t have this “diamond” coating. That pan is called “GreenChef” Profile. It wouldn´t be good if your article is based on the products that didn´t have that diamond coating, which were deemed safe, but then they added that diamond coating and now its unsafe. Please advise.

      2. Frasier Linde

        Max, aluminum does not emit fumes during cooking—it would have to directly contact the food in order to be an issue, i.e. if the ceramic coating becomes damaged. The metal is not a coating—it’s what the pan is actually made of. Stainless steel and aluminum have different heat conducting properties, and this is why you would choose one or the other, depending on your budget and cooking preferences. The test results for the diamond coating are linked in the article above, and are at least as good if not better than for the original coating.

  9. Dear Irina,

    Thanks for your information. Indeed, this is very useful. By the way, may I ask for the good health of ‘SALADMASTER” which is made in stain steel at 316TL? If you are not sure, would you please send me some information for my reference.

    Since, I am living in HK. I am using Staub of their cast iron. Your information of cast iron would be much appreciated indeed.

    Looking forward to hearaing from you soon.

    Thank you for your kind attention.

    Bernice Leung (Ms)

        1. Hi, Lynnzi: I have not been able to get information from them to arrive at my conclusion. It seems to me that their sales representatives are not trained to know what the cookware is made of. And I have tried to make an appointment with a regional manager because it said they are the only ones who know but I could not. They seem to be very busy. ~Irina

  10. Hi, my husband just bought a Greenpan and asked me (an environmental scientist) if its toxic. Everything you wrote was extremely helpful. Thanks for sharing their test results. Often companies just substitute one halogen for another or one known toxic chemical for one that has not yet been researched for toxicity. Then say they are BPA, PFOA, etc “free.” I wonder if there is any way to get them to tell you if it contains any halogenated hydrocarbons (ie chemicals with chlorine, bromine, or fluorine) as these can be endocrine disrupters.

    Thanks!! Alice

    1. Hi, Alice:

      when I ask sensitive questions like that, I emailed companies as a customer, not as a blogger. So as a customer, you have the right to voice your concerns. Please let us know what you find out. ~Irina

  11. I’m looking to buy a GreenPan set but am confused since they all say they are made with aluminum? I know your report said the levels are low but if they are boasting to be safe, isn’t using aluminum a contradiction? Thanks for doing this website, it was super helpful!

    1. Hi, Jocelyn:

      Are you talking about the metal that under the coating, which can be aluminum or stainless steel? One of their two coatings (they have two types of coatings now) leaches 0.27 ppm of aluminum, which is way below 0.6 ppm defined as a true safety level in drinking water by the Environmental Working Group. Let me know if this helps. ~Irina

  12. I bought a light-colored GreenPan about 5 years ago, and I’m very happy with its performance. There are no chips and it’s still quite non-stick. It has gradually darkened to largely black/brown from frequent use, which I suspect is analogous to the seasoning that takes place with a cast iron pan – an accumulation of cooking oils that gets backed on, right? From that, my thought is that it might be, if anything, safer now than when it was new because the food interacts mainly with this seasoned coating.

  13. Hello Irina
    Thank you for your work.
    Do you know about Greenpan Infinity? It is a version enhanced with diamonds… it seems great but is it really so?

    1. They said there are only two types of coatings, and they have sent me test reports for both. The names vary but apparently, different retailers call them different things. Let me know if you want me to publish the test reports on the website.

      1. Dear Irina,
        It would be very useful if you could publish the test reports. I
        haven’t decided yet which one to buy but I want to replace my ceramic coated aluminium pan from Tefal, it sticks and has many scratches…
        Do you have any data regarding the radioactivity which is sometimes found in the ceramic cookware?

        1. I will update the post now and include the test reports. As for radioactivity, it is possible (I have done a lot of research into ceramic implants); however, at some point, we need to draw a line; otherwise, we will get too overwhelmed, stressed, and paralyzed to do anything, which is counterproductive for our health. ~Irina

          1. This is true. We should try to do our best without stress, enjoy life every single day…
            Thanks for helping me out.
            I wish you the best!

  14. Hello Irina,
    Still looking for the best non sticky pan…
    What about Le Creuset Toughened Non-stick Shallow Frying Pan.
    Do you know anything about the safety of their nonstick coating… they say lifetime guarantee.
    Thank you!

  15. I think I found about le Creuset nonstick
    The Le Creuset nonstick stuff is not any better than Teflon. The coating is called Silverstone, and like Teflon, it is trademarked by Dupont. Both Teflon and Silverstone are fluoropolymer materials. Silverstone is a three-coat fluoropolymer that’s supposedly more durable than Teflon, but the studies done on birds and stuff I believe include all fluoropolymers.

    Most of the Le Creuset stuff is enamel, which is safe, but the omelet pans and the stuff explicitly marked nonstick are not.
    If you have other data, please share them with us.
    Thanks a lot.

  16. I’ve purchased GreenPans twice now (for a total of 4 pans) and have been disappointed both times. They work extremely well (non-stick) to begin with, but after heavy use, they have stopped being non-stick for me. I want to love them, I do! But sadly these haven’t worked out for me in the long term (~ 1-2 years).

    I do so appreciate all your research and this blog. Keep it up! Thank you!!

    1. Thank you for letting me know, Joy! It is important for me to know as I do not have personal experience with them. I use cast iron as non-stick. I think you said you found them heavy, right. ~Irina

      1. Dear Irina, can you tell me if seasoning cast iron is not toxic for the food? I mean the oil that was very hot sticks to the pan providing a nonstick layer but it also has contact with the food, passes into the food… is that ok?
        Thank you!

  17. Hi Irina,

    Thank you so much for this information. Greenpan aside, what would be your top choices for non-stick cookware (for frying eggs and other such food items) that are safe?

  18. I was recently given a slightly used Greenpan electric skillet by my mother. The nonstick is great! Now this is the only pan I use. Was worried about the safety of the coating, so I was led to you and am satisfied that it is safe to use. Thanks for your report.

  19. I have had my GreenPans that I bought from West Elm for years. They barely have any scratches at all. I even had a friend burn up one of the frying pans by frying at too high of a temperature – used baking soda to clean it and it looks like new again. I am shocked how durable and resilient these pans are. I’m very happy to learn they are not toxic. However I did use Caphlon non-stick in my 20s. 🙁

    1. This is good to know. We all did imperfect things in our 20s and even in our 30s. 🙂 I am guilty of that. Focus on the things you are doing now. Thank you, Karlyn. ~Irina

    1. Hi, Venkat: Thank you for sharing this. It is quite possible that the GreenPan coating comes off eventually. We do not use them but a lot of people are looking for a safer non-stick option, which is what it is. I’d love to hear from people who have been using GreenPan for over 6 months. Thank you, Venkat. ~Irina

  20. Thanks for the information:)
    I bought my green pans around 4 years ago and use one of them almost everyday, now it’s a bit scratched and discoloured
    Just wanted to know if it’s still safe to use it..?

  21. Hello~
    I’ve read your posts regarding Green Pans. I’ve searched for safe non-stick pans for awhile, and bought a set of Green Pans two years ago. They worked great so I bought sets for all my kids! However, after a while, they did not work as well, so I contacted the company and this was their response:

    “It sounds like carbonized oil residue on the pan. The good news is you should be able to restore it! Fill the pan halfway with water and bring it to a near boil for about 2 minutes. Pour out the water and place the pan on a sturdy surface such as a wooden cutting board. Carefully use a Mr. Clean Magic eraser on the warm surface, and the carbon will clean away quickly. Please let me know how this works.”

    I hope to do that soon, and I will let you know how it works! The main food that stick are eggs, especially scrambled eggs. I’ve used water, extra virgin olive oil, and vegan non-gmo butter in the pans, and nothing works. Most foods are fine, especially if you keep the pans on “low.” Now I just saute vegetables in water, and sometimes add a little olive oil afterwards for taste.

    In the meantime, I purchased a Copper Chef Pan, PFOA / PTFE free. It works like a charm for eggs and everything! It cleans and wipes right out! I still need to compare the materials with Irina’s safe pan list, but these pans are far superior and quite amazing than anything I’ve ever used!! Nothing ever sticks!

  22. Niloofar Montazeri

    I bought a green pan back in 2008 when we lived in Switzerland. It worked well in the beginning but after a few months it became a nightmare specially for scrambled eggs. Food would stick to it and burn and cleaning was hard. I threw it out and never bought one again.

  23. My pan didn’t last three months. After a very short time foodstuffs began sticking, particularly eggs and pancakes, which is what I mainly bought it for. After the last disaster trying to make breakfast I threw it out. Wouldn’t buy again, wouldn’t recommend.

  24. I have had the GreenPan Chatham set from Bed Bath and Beyond for 13 months, and it has performed very well for the most part. I have been very careful with my cookware: I only use plastic or wood utensils, I never cook above medium heat, and I use felt pot protectors when not in use. The only issue that I have had thus far is with the 10 inch skillet. This is what we use most out of the set: probably 6-7 times a week since we have had it, and it is the only pan that has started to stick. I am working on contacting GreenPan about this now because it is still in warranty. Mind you, it is very minor sticking, but it is still sticking nonetheless.

  25. Charles Berthon

    Hi, We’ve used Green Pans for about 18 months- 2 years. Despite trying to be careful when stacking them in a drawer their coating has chipped and we will have to throw them out to be on the safe side (thanks for your investigations by the way). We also didn’t realise that you are not supposed to put any fat in the frying pan and to cook on low heat. Nobody told us this until we complained in John Lewis store about the state of the coating . We are going to stick to straight- forward pans with no coating in future.

  26. Thank you, Irina, for all of this info! You’ve covered the safety thoroughly, so there’s really just the question of whether they perform or not. And sadly, for me it was a big NO. I wanted to share my experience after have 2 (TWO) of the same GreenPan Chatham 11″ Griddle… To Greenpan’s credit, when I shared photos with customer service, they sent me a new pan. However, the second pan did the exact same thing.

    Basically they are amazing for about 10 uses of making 4 pancakes each. So a $50 pan successfully only made me 40 pancakes before it was no longer non-stick. Then the oil in the middle starts to carbonize and burn (even when I wipe away) and you’re left with a permanent sticky spot. I used exclusively refined coconut oil or avocado oil — both which have high smoke points — specifically because of what Green Pan recommends (see more below) and the stickiness still happened with both pans in about 10 uses. The corners of the pan (which get much less heat) are still perfectly non-stick. So making pancakes is difficult now because you have slippery edges and a middle that is sticking and cooking faster.

    Other observations:
    – They may work better for induction or electric cooktops which spread heat more evenly, but they *do not distribute heat well at all with gas stoves.* I always used the lowest possible setting on the burner but still the center gets way too hot and the edges I can almost touch with my fingers.
    – I also feel like the starch in pancakes was part of the burning. As a plant-based eater, even the veggie sausages I cook are made with grains and lentils (aka starch) So i also suspect they designed these pans with meat, eggs and low carb veggies in mind, not more starchy foods.

    For others asking about what oils to use in their Greenpan, this is what their website says, and is exactly what customer service told me as well:
    “We recommend using butter or (preferably organic) oils suited for frying with high resistance. Peanut oil, coconut oil or sunflower oil are good oils to start with. Unrefined oils, like Extra Virgin Olive Oil, as healthy as they are, are not suited for frying because they can start smoking and burning at relatively low temperatures. Not only is this not good for your health, it’s not good for your pan.
    **It can create a layer of carbonization on your non-stick coating resulting in the loss of non-stick performance.**
    We don’t recommend using oil sprays, including aerosols, mist, and pump sprays. Small spray droplets heat up very rapidly and carbonise easily on the non-stick surface. This will leave a layer on the coating and will affect the non-stick performance of the pan.” – Greenpan website FAQs

  27. Hello
    GreenPan seems safe in reports but I really don’t like the smell when the coating is heated (not on high temperature or burning). What about your experience, have you noticed it?

  28. I have had a set of GreenPans for over a year and they are still in pristine shape with no scratches or food stains. The secret is to use them on low heat (as the instructions say) and they work very efficiently on low heat so there is no need to crank it up. Also, never use metal utensils, don’t put hot pan under cold water (let it cool first) and use a little bit of oil versus pan spray. Simple tricks to keep your pans in top shape.

  29. Hello everyone

    We have purchased our GreenPan in April 2017, specifically Cambridge Ceramic Non-Stick Sauté Pan & Lid 28cm. This pan isn’t cheap and its priced £49 on the official website but you can find it for as much as £44 elsewhere, would post the name of the shop here but don’t want this look as advertising so just do a little web search and you’ll find it. One more downside is that it is a bit heavy. But anyways, now to the point..

    I must say as far as the quality goes, we were very impressed by this pan (doesn’t stick, cooks well, washes easy, no coating is coming off due to heat exposure or cooking even after more than 2 years) and I repeatedly told myself I need to do a review of it online as I know that prior to purchase I read bunch of mixed reviews on GreenPan product range and had mixed feelings about buying one, so just wanted to share that THIS particular pan works.
    Ironically, what brought me here today was that someone in our family has recently managed to leave a nasty scratch on the pan’s coating (we all blamed one another so not sure how it happened, my theory is someone hit it against the faucet tap during washin up) and I wanted to research whether it was 1. still safe to use and 2. whether more articles have been written on the safety of Thermolon since 2017 when I last researched it for health safety.
    This article was quite big help to me, therefor a very big thanks to Irina for writting it. As our pan belongs to the Thermolon Infinity (diamond enhanced) range, too bad Irina didn’t get reply on her queries regarding these but that’s for another matter.

    As far as my original intentions go, I now finally have the opportunity to share that as far as quality of the pan went we couldn’t have been more satisfied. So few tips on buying and carrin for one of these if you’re deciding/decided for one. When buying a pan, ensure it’s chip free, even smallest chip can become bigger over time with bit of bad luck. What I’ve actually done was ordered one, checked it, found a small scratch so I ordered another one, which was luckily scratch free and just returned the first one. Best done when returns are free of charge, in our case they were. If you can buy it first hand in a shop, even better as you can check it right there and then.
    We never ever used any metal utensils, only wooden ones and we always used some oil altho recently I found out using a cup of water with lid on instead works just as well, the water won’t evaporate, heat and steam will soften ur veggies even quicker than oil, and to evaporate water just remove the lid once veggies are soft (don’t forget to mix occasionaly during this stage).
    Last, don’t use any abbrasives, and they truly aren’t even needed. In any case some food burned and managed to stick to the surface, fill the pan with hot water and try again in few minutes. I never had a pan that cleaned so easily.
    And be careful not to scratch during washing up, drying, and storyin so basically just ensure nothing hits or lays on the coating surface.
    With all this care if you decide to go for this particular pan, it will serve you really well.
    I hope this helps some of you, have a great day =]

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