Features:

  • GreenPan is the pioneer of healthy ceramic non-stick: safe cookware that doesn’t contain any toxic chemicals or persistent pollutants and is easy to use
  • Thermolon ceramic non-stick is manufactured without PFAS, PFOA, lead, and cadmium. The coating won’t blister, peel or release any harmful fumes, even if you accidentally overheat your pan
  • With durable construction for excellent heat conduction and reliable cooking results
  • The riveted stainless steel handles are contoured for a relaxed and comfortable grip
  • The convenient glass lids allow for easy food monitoring without losing the heat and are oven safe up to 420°F
I've used it everyday for a year and a half

Much better than the flaky Teflon. Cooks evenly and much healthier. I've used it everyday now for 3 months, and I love it. I use extra virgin oil without issues. Cleaning is a breeze with warm water and the soft side of the sponge. It's still as good as new. Great value. Update after a year and a half: I have 2 of these pans (8") and have used them every day without fail for all this time. One of them for eggs and one for hash-browns. I always use the same pan for each. The one I use for eggs, I use a small amount of butter. The one for the hash-browns I use extra virgin olive oil, which is not really recommended for ceramic pans. The one I use for eggs is still almost new, I say almost, because for the first few months, I could do eggs without any butter, and the eggs would slide and never stick. If I don't use butter now (and just a tiny bit will do), the eggs will stick, but nothing that a silicone spatula won't unstick. The one for the hash-browns which I use with virgin olive oil has just come to an end. I recently burned the pan and that was it for the pan. Using it with oil was clearly deteriorating the pan, even when I'm very careful with it. I'm happily buying another though. I think it's very important to treat them well, as they are not "tough" but rather delicate. I don't bang them around, I always keep the fire low to moderate (I have a gas stove), never burn anything in them (oops!), and clean them with a soft sponge and mild soap. I also have the Grill pan from GreenPan that I love for fish. You have to be very careful with them to make them last.

From some of the poor reviews I read there was a complaint about sticking

This ceramic pan works just as advertised. I have done the egg and the cheese test. From some of the poor reviews I read there was a complaint about sticking. The only way I can think of food sticking is that they are cooking too hot causing the oils to burn to the pan and creating a sticky surface due to oil residue. The pan did have hot spots upon initial heating. If you properly heat the pan prior to cooking in it there will be no hot spots and food will cook evenly. Keep the pan medium heat and below when cooking and keep the pan clean after each use. I hand wash my pan with soap and water and dry it immediately. I do not do the paper towel wipe and store method. I highly recommend this pan.

Awesome pan!

Great pan. Great size. Truly non-stick, and heavy so it does not scorch food on the bottom. Very sturdy and comfortable handle. The lid is also great. This is the second Green Pan I own, and will definitely buy more of them as I need new pans. I have had other ceramic non-stick pans that were terrible, that I cursed everytime I used them, but these really changed my mind.

Perfect ceramic pan!

Awesome pan!! I've been researching for a good ceramic pan and this one is awesome. Don't hesitate to buy it. Only thing I wish is that it was a little deeper. I've cooked eggs on it with hardly any oil and it was truly non-stick. I'm buying one for my mom as well.

Great pan

We used this pan for eggs every morning for over a year and a half and it worked perfectly (as long as I used butter). It did stop working as well after I got distracted and left it empty on the stove on low heat for over an hour more than once. (In my defense I have two small kids that distract me easily). Even then it still worked "okay", but today my husband badly burned something in the pan and it finally had the be trashed. Considering the abuse we put this pan through I'm shocked it lasted as long as it did. Will buy again.

So far, so good

I can't address durability (but will update), but so far the pan has worked quite well. I've used it twice for bacon and eggs. In both instances the pan worked flawlessly and nothing has stuck. Cleanup was easy with a soft sponge. The shape is conducive to non-spill pourings and the handle remains cool. Fingers crossed the durability is satisfactory.

These pans WORK--You just gotta know how to use them!

I'm so excited because I was about to completely throw out this pan after just a month of use because eggs were sticking horribly on them, and then I saw this video on Youtube (I don't know if links are allowed in reviews here, so just search "How to Cook an egg on the GreenPan ceramic non-stick" and it LITERALLY SAVED MY LIFE so I have to share it. All of those 1-star reviews complaining about sticky eggs--I empathize, but seriously, you just don't know how to cook with these pans. Though to be fair, the company does a crap job explaining best usage. So here's the thing. Out of the box, for the first week or two, these pans will work without you needing to do anything special at all. Once eggs start sticking, here's what you do: FIRST: Preheat the pan for about 2-3 minutes on MEDIUM HEAT. The video I referred to has an electric stove. I tested this with a gas stove. It works. SECOND: Use oil! Or some kind of fat. You need it. I use avocado oil. The video guy used butter. And DON'T use that much. Literally like 1/4 teaspoon (I was using waaay more before. DOn't do this). I know, it seems counter-intuitive. Let oil heat for another minute. Not too long. THIRD: If scrambling, it may help to pre-scramble in a bowl. I normally don't due to laziness, but I did this this morning. Your mileage may vary. FOURTH: Throw in your eggs and don't move 'em around too much in the beginning! You'll hear some small popping. These are the eggs reacting with the oil and then releasing from the pan. Keep a watch at the layer at the very bottom, which will start to brown when they are ready to be flipped/moved around. As you can see, I actually kinda burned my eggs because this was my first time doing this. They WILL cook FAST! Under three minutes! FIFTH: Once the eggs are ready to be moved around, don't worry about the uncooked bits sticking. I have no idea why, but once the eggs achieved that "release" once, the rest of it was fine. SIXTH: Eat your food! SEVENTH: Do NOT put your pan in cold water right after cooking, and don't let the pan sit around all day! I actually have no idea if these are a real issue (because I was doing both before) but that's what the video said, so I'll be sticking to it. That's it! Literally YESTERDAY my pan looked liked those other pics with eggs stuck to every inch of it and it took me 30 minutes to clean with regular soap and water and no abrasive sponge. And today, THIS! I'm in shock and awe and I can't believe it. I almost trashed these, and now I have a reliable, chemical free nonstick pan. Totally tossing my stainless steel now. And Greenpan--get better with your instructions! They suck and it's costing you business.

The ultimate non-stick cookware

Perfect green pan. In the first few days since it has arrived I made pancakes, eggs, and french toast in it. The pan is so non-stick it was almost hard to get the food onto a spatula to flip because it slid so easily. I have a full set of very expensive stainless steel cookware, multiple cast iron pieces and while I love each for different uses/reasons, these Green Pans are my favorite daily use and I’m working on replacing all my other non-stick pans with these. Cleaning is also a breeze. A little hot water and a quick paper towel/sponge/rag wipe and it’s clean. I only use a tiny bit of soap (just a drop!) as needed, but to get any residue or food particles you can just wipe it out.

Will Last For Years if Treated Well

This is my fourth GreenPan and in my opinion they are excellent pans -- very durable for something with a "nonstick" coating. I just threw one out after four years of use three to four times a week, and have another that's been going for over three years. See below for my care recommendations. Note that I've put "nonstick" in quotes above. If you're looking for something TRULY nonstick, e.g. the kind of pan where an egg will slide out when fried without a drop of oil, your only choice is to buy cheap pans with a Teflon coating and throw them out after a very small number of cooking sessions. Those pans never last. Ceramic pans are a different breed of nonstick: They will not cook an egg entirely stick-free, but they are still much more "nonstick" than, say, stainless. On the flip side, their durability is 100x better than anything Teflon coated. Given the above, I treat these pans quite differently than I would a Teflon pan: I cook with a small amount of fat, and I expose the pans to high heat when applicable. They can take it. The biggest difference, though, is how I handle them when cleaning. The biggest issue with the nonstick coatings is that polymerized fats -- overheated, cooked-on oils -- will completely destroy the nonstick qualities. This means that if you want to maintain nonstick behaviors, you must keep the pans spotlessly clean. The good news is that thanks to the durability, these pans can handle significantly more robust cleaning than a Teflon coated pan. You should NOT baby these pans when cleaning them! I'm not suggesting breaking out a wire scrub brush, but you absolutely SHOULD use the abrasive side of a sponge. I also highly recommend scrubbing with baking soda once every several cooking sessions. Even when the pan looks clean, there is often a very thin layer of fat. The baking soda will strip it right off and revive the pan's nonstick quality. To do this I put a very small amount of water in the bottom of the pan, add enough baking soda to absorb most of it, and then scrub with a paper towel. You'll be shocked by how yellow the baking soda gets. Repeat until it comes out just as white as it went in. Should you burn something in the pan or otherwise need to remove something really stuck in there, baking soda is also a great choice. Add a larger amount of water to the pan, quite a bit of baking soda, and then boil over high heat until the baking soda dries out. Now scrub the dried soda out with a paper towel and the vast majority of whatever you've burned in there will come right off. Cleaning my pans in these ways with baking soda from time to time, and freely applying pressure with the abrasive side of the sponge on a regular basis, is what has allowed my pans to stay in service for many years. One final note: I see a lot of people mentioning that their food sticks "even when cooking at low heat" and that is in fact a huge part of the problem! Low heat gives proteins more time to bond with the surface of the pan. It only makes things worse. If you want to sear something, do it on high heat. Because once again, unlike a Teflon pan, these can handle it. Bottom line: Don't expect some miracle nonfat solution. Treat your pans properly but don't baby them, and make sure to keep them clean. These are great tools. Enjoy your cooking! --- Update, 2017-08-23 (18 months after initial purchase) My pan is still performing like a champ and I still highly recommend these. When it finally gets worn out I will definitely replace the one I purchased here with another identical model, but I think it will be a long time before that's required. Two of the three other pans I mentioned above are still in service! (The oldest one was claimed a while back by my four year old; but I suspect it would still work fine if I dug it out of his toy box.) A few people have mentioned in the comments section that some of the recommendations I made above differ from the manufacturer's suggestions -- especially my comment on using these pans over high heat. I can only say in that regard that this review is a description of my personal experiences with the product and what does and does not work for me. The manufacturer recommendations may have been made for any number of reasons; it's not clear what the intentions are there. And "high heat" is of course highly dependent upon equipment. It's possible that the recommendations represent a liability edge case and/or that my stove isn't as hot as whatever they tested on, or a number of other scenarios. In any case, I've had no problems whatsoever, but I thought I should address these concerns in the main review. Still very much a five star review; this is an excellent product. Enjoy!

Don't bother with anything else

I own two other sizes and added the small 8 inch for two egg cooking or other small amount items. Love these pans. Easy to clean. I cook on gas and keep the heat on medium so not to overheat. Works easy, browns well, food tastes wonderful. I do use a little bit of olive oil or butter or water while cooking; although it requires way less of it . I own a lot of super expensive cookware so it comes as a surprise how well these hold up. The surface of the other frying pants are not good anymore and food sticks and it is no fun having to scrape. With these, i just let it sit in some water and any residue washes off easily. Love it!

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