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.
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.
Why does my green pan stick? The inner layer of Green Pan is typically aluminum. If the coating wears off, you may end up ingesting aluminum, which can cause the pan to stick. The enamel at the top of the pan came off, causing the pan to stick. Green pan claims to make a thoroughly non stick product.
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.
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.
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.
Here's how you can deep clean: 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 short answer, No!
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!
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.
Every time you heat up a ceramic pan, it naturally releases a little bit. from whatever's underneath the ceramic, and that means that coating is wearing out. every single time you heat it, no matter the temperature, which then, unfortunately, makes it stick.
We recommend cooking at a low to medium temperature to avoid burning oils and creating a sticky pan.
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.
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.
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!
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.
GreenPan Product Features
I was coating all sorts of pans with the best olive oils and creamy butter, but with nonstick pans that are truly as slick as these, the extra fat just isn't necessary. GreenPan recommends using a tiny amount of oil or butter if necessary but avoiding spray oils to protect the finish.
Don't Use Them On Your Car
Or any other delicate surface, for that matter, like silverware, glass, or metal surfaces. Dry erasers have the abrasiveness of a 3000 grit sandpaper – very fine, but can still mar shiny surfaces – like your stainless steel appliances!
The answer is yes! Traditional nonstick coatings are made from plastic synthetics. GreenPan cookware is a healthy alternative, free from PFAS, PFOA, cadmium and lead.
We recommend high-smoke point oils for high-heat cooking. Avoid spray oils, though—they use a propellant that damages nonstick coatings.
AUSTIN, Texas — Consumers who sued the cookware company Boston Foundry, which makes the popular Made In Cookware brand, for telling them its nonstick products lacked forever chemicals faced a partial setback in a Texas federal court.
MY PAN'S SURFACE IS SCRATCHED, IS THAT A PROBLEM? Scratches, dents, or pits in the coating won't affect the safety or performance of your pan.
After pouring out the water and setting the pan on a sturdy surface, you can use a melamine sponge, like a Mr. Clean Magic Eraser or GreenPan's "restoring sponge," and a bit of water to wipe the food or stuck oil off the warm surface.
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.