To keep your GreenPan from sticking, always preheat the pan on low-to-medium heat before adding a light layer of high-smoke-point oil (like canola, grapeseed, or ghee). Avoid aerosol cooking sprays, extra-virgin olive oil, and high heat, as these burn easily and leave a sticky carbon residue that ruins the non-stick coating.
If your GreenPan is suddenly sticking, it is usually caused by a microscopic, invisible layer of carbonized (burnt) oil on the surface. To restore its non-stick release, boil a mixture of water and gentle dish soap in the pan for 2-3 minutes, then gently scrub the warm pan using a melamine sponge (like a Mr. Clean Magic Eraser).
In 2019, a lawsuit was brought against GreenPan claiming false advertising and concluded with no findings of liability by the company. The case was dismissed. What we said about our products is true. Thermolon coating is free of PFAS, PFOA, lead, and cadmium.
Food starts sticking to GreenPan's ceramic non-stick surface usually because of built-up, invisible burnt oil residue (carbonization) rather than a worn-out coating. You can restore its slickness by deep cleaning the micro-pores and re-seasoning the surface.
Your ceramic pan is likely sticking because of a buildup of invisible, baked-on oil residue, the use of cooking sprays, or natural degradation of the silica coating from high heat.
Yes, but only on the outside of the pan.
Don't go scrub crazy
But for ceramic, glass, aluminum, enameled or nonstick pots and pans, reach for a less-abrasive nylon-mesh pad, and leave the heavy lifting to Dawn.
No, you should never use commercial cooking sprays on your GreenPan. Aerosol and pump sprays contain additives like soy lecithin and propellants that quickly heat up, burn, and leave a gummy, carbonized residue. This buildup destroys the ceramic non-stick coating and ruins the pan's release properties.
To prevent eggs from sticking to your GreenPan, always preheat your pan on medium-low heat for about 90 seconds before adding food. Once warm, add a thin layer of butter or oil (like olive, avocado, or canola) to coat the surface, and avoid using aerosol cooking sprays.
With regular use and proper care, GreenPan and other ceramic nonstick pans typically last between 1 to 5 years. Their lifespan heavily depends on how you treat them.
Yes, GreenPan is considered a non-toxic alternative to traditional nonstick cookware. Their pans are manufactured without toxic chemicals and offer excellent cooking performance.
Bobby Flay™
That's why he partnered with us to create cookware with chef-approved tech to make your cooking better. These cutting-edge tools are packed with thoughtful details that will make you a kitchen star. “My collection is packed with all the must-haves and should-haves I expect when cooking.”
Yes, scratched GreenPans are generally considered safe. Unlike traditional PTFE (Teflon) nonstick pans, GreenPan’s Thermolon coating is made from ceramic (silicon dioxide). It is free of harmful chemicals like PFAS, PFOA, lead, and cadmium.
To restore a ceramic pan's non-stick surface, you need to remove the microscopic layer of burnt oil and food residue clogging the pores. Deep-clean the pan thoroughly, "season" it with a drop of oil to rebuild a slick barrier, and always use the "hot pan, cold oil" cooking method.
Ceramic pans should be thrown out or replaced when the coating is significantly chipped, peeled, or cracked, or if food consistently sticks despite cleaning. Typically, high-quality ceramic cookware lasts 1 to 3 years with proper care, though daily use or high heat can reduce this lifespan.
Ceramic-coated cookware is generally considered non-toxic. It is typically made from a base material (like aluminum or stainless steel) that is coated with a layer of ceramic.
Food starts sticking to GreenPan's ceramic non-stick surface usually because of built-up, invisible burnt oil residue (carbonization) rather than a worn-out coating. You can restore its slickness by deep cleaning the micro-pores and re-seasoning the surface.
Yes, but only on the outside of the pan.
The Best Overall: Greenpan Valencia Pro Ceramic Nonstick Fry Pan: Well-balanced with a nonstick surface that releases even the stickiest foods, this pan aced every test. It produced silky scrambled eggs and fluffy pancakes, and withstood the blows of a metal spatula without scraping.
Yes, but with caveats. You can use regular olive oil on low-to-medium heat, but you should avoid extra virgin olive oil (EVOO) and non-stick cooking sprays.
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.
Both cast iron and pure ceramic are highly inert, non-toxic cookware options that eliminate the dangers of traditional PFAS or Teflon coatings. Cast iron adds dietary iron to food but requires seasoning. Pure ceramic is completely chemical-free but more fragile.
The biggest con of ceramic nonstick is that the coating most brands use is prone to scratches and chipping, resulting in cookware that doesn't last as long as most of us would like it to.
People put crumpled aluminum foil in the dishwasher primarily as a hack to make silver or stainless steel utensils and cutlery look shinier.
Ceramic cookware delivers excellent food release, but it performs best with the right cooking habits. For best results, avoid preheating the pan while empty and always add a little butter or oil during preheat. All-Clad recommends butter or high-smoke-point oils such as avocado, grapeseed, or coconut oil.