Your GreenPan is likely sticking because of a buildup of burnt-on oil (carbonization), cooking on too high of heat, or skipping oil/butter entirely. Ceramic non-stick coatings require a little oil to work properly and can easily lose their slip if residues accumulate.
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.
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.
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, you can use Bar Keepers Friend on GreenPan cookware, but only on its stainless steel or ceramic exteriors, or on their specific 100% stainless steel lines (like the GP5 collection). Do not use it on the ceramic non-stick cooking surface, as it is an abrasive and will destroy the non-stick coating.
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.
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.
Yes, but only on the outside of the pan.
Ceramic pans are popular for their slick, non-toxic surfaces, but they have significant drawbacks. Their primary cons include a short lifespan (often 1–3 years), fragile coatings prone to scratching and chipping, and poor heat tolerance that limits searing.
Revive your sticking ceramic pan in minutes: soak, scrub with a baking-soda paste, rinse, then heat a whisper of grapeseed oil to reseal its surface--no harsh chemicals, no new pan needed.
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.”
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.
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.
GreenPan (ceramic non-stick) usually starts sticking because of carbonization—a layer of burned oil baked onto the coating. This buildup creates a barrier that causes food to cling.
Ceramic is generally considered the healthier and safer option because its nonstick coating is made from natural sand extracts rather than synthetic polymers.
Chefs today are not just focused on speed and output, but also on food quality, safety, and sustainability. This shift has pushed many professionals to rethink the cookware they use daily. That is one reason why pro chefs use ceramic cookware more often than before.
Eggs usually stick to ceramic pans due to an incorrect balance of temperature and oil, or a buildup of microscopic food residue. To prevent sticking, always preheat your pan first, use enough cooking fat, avoid high heat, and wash the pan by hand to protect the non-stick coating.
Yes, you can use olive oil in ceramic pans, but it comes with a major caveat: avoid extra-virgin olive oil (EVOO) and 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.
Wash with warm, soapy water and a soft sponge. Avoid abrasive scrubbers, steel wool, or harsh chemicals. Dry with a cloth or allow to air dry. For tough stains on nonstick surfaces, use a baking soda and water paste.
Our pans are toxin-free!
To keep ceramic pans non-stick, always cook on low-to-medium heat, use a small amount of oil or butter, and never use aerosol cooking sprays. Hand-wash the pan after it cools using warm, soapy water and a soft sponge, and use only silicone or wooden utensils to prevent scratching.
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.