1- Fill the pan halfway up with water and a little bit of washing-up liquid. 2- Bring it to the boil. The cooking process should remove the charred residue. 3- The rest of the pan can be cleaned with water and washing-up liquid.
For the interior: 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 restoring sponge (melamine) on the warm surface. This should do the trick.
The trick is to control your temperature. Some fats burn at lower temperatures and burnt-on oils can make for a sticky pan or damage the nonstick coating. That's why we always recommend using low to medium heat settings with GreenPan cookware.
In our experience, we've found this tip to work very well for removing burnt bits from a GreenPan: Empty any loose food, then partly fill the pan with warm soapy water. Let it come to a quick boil, then turn off the stove and leave it to cool. After cooling, the burnt food should easily wipe away.
Reviewers on Amazon have warned wear and tear on GreenPan's cookware can build up quickly if you don't clean it with care. Ceramic cookware is prone to chipping and scratching, which is why the brand recommends cooking with silicone utensils over harsh metal spatulas or tongs.
Be Careful with olive oil
Please remember that olive oil, extra virgin olive oil, butter and oil sprays quickly start to smoke and burn when the pan is hot. This causes carbonization of the pan, which can damage the non-stick layer.
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.
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 Green Pan™ will start cooking (and stop sticking) like new!
For those stubborn stains that won't budge, a paste of baking soda and water is your best friend . Apply the paste gently on the affected area, let it sit for a few hours or overnight, then wash as usual. This mild abrasive action helps lift stains without damaging the pan.
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.
The Olive Wellness Institute team often gets asked questions about this common myth, and the answer is NO, cooking in extra virgin olive oil will NOT ruin your non-stick pans.
ceramic is among the safest material for pans
From dishes, to glasses, bakeware and cookware, ceramic bakeware is our pick for the best cookware material for health thanks to its non-reactive nature and resistance to high temperatures and acidic foods. Plus it's so pretty!
The short answer, No!
It is likely that you have a layer of carbonized oil built up on your pan that will create a barrier between the pan and your food. When this happens, you are basically cooking on the layer of oil as opposed to the surface of the pan.
Cleaning non-stick pans, pots, flat grills and other cookware with magic erasers is a common mistake. Since the cleaners can strip the cookware of its protective coating and non-stick properties. Companies who make the cookware don't reimburse for damage caused by using abrasive cleaning tools.
According to the brand, it's safe for pretty much any non-porous surface, such as stainless steel, ceramic, and porcelain. You shouldn't, however, use the stuff on nonstick skillets, marble, granite, or anything that's been painted.
Clean your pan with warm soapy water and a soft sponge to make sure the interior is spotless before storing. All our pans are completely dishwasher safe (except for pans with a wooden handle).
A simple polish will remove it. Easy way to check is once you've polished it, clean off the polish and spray the area (coated and polished) with water. You will easily tell when it is removed.
Sprinkle the bottom of the pan liberally with baking soda and let the pan cool. Using a wet scouring sponge or nylon brush, scrub the pot bottom vigorously. Wash and dry as normal once all stains and scorched bits have been removed.
1- Fill the pan halfway up with water and a little bit of washing-up liquid. 2- Bring it to the boil. The cooking process should remove the charred residue. 3- The rest of the pan can be cleaned with water and washing-up liquid.
HOW CAN I DEEP CLEAN MY PAN? For the interior: 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 restoring sponge (melamine) on the warm surface, this should do the trick.
Don't use them on wood furniture or paneling.
The abrasive nature of the melamine in these erasers can strip away the finish on wood surfaces. This means you shouldn't use them on wood furniture or wood paneling. Also, be sure to spot-test before using them on wooden cabinets.
TL;DR: With about the same lifespan (2-5 years) as other high-quality nonstick cookware, GreenPan uses a “healthy ceramic nonstick” coating (Thermolon) that is PTFE, PFAS, Cadmium, and PFOA free, giving chefs the peace of mind that their nonstick cookware is safe to use.
“The most nontoxic cookware that you can buy is stainless steel, cast iron or carbon steel; things that don't have a coating on them,” says Alexis Pisciotta, culinary purchasing and events manager and cookware consultant for Food Network.
Our pans are toxin-free!