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.
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.
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.
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.
If your GreenPan is suddenly sticking, it is likely due to carbonized oil. This is a thin, often invisible layer of burnt oil that builds up on the ceramic surface and creates friction, causing food to adhere.
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.
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.
Our pans are toxin-free!
Yes, you can use avocado oil, but avoid avocado oil sprays. While avocado oil has a high smoke point that easily handles heat, aerosolized cooking sprays contain propellants that can permanently bond to ceramic nonstick surfaces, ruining the coating.
When a ceramic pan starts sticking, it is usually because invisible, microscopic layers of grease and food particles have baked onto the non-stick surface over time. You can usually restore the pan's slick surface by deep-cleaning it, and then lightly re-seasoning it.
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.
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.
Quality matters. While reputable manufacturers create PFAS-free ceramic coatings, some lower-quality imports may contain heavy metals or other concerning substances. Traditional 100% ceramic cookware - the kind made entirely from clay and fired at high temperatures - has proven safe through centuries of use.
What Threatens Your Ceramic Coating?
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.
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.
Yes, but only on the outside of the pan.
The Pan Isn't Properly Preheated
This is especially true with proteins like eggs, fish, or chicken, which tend to stick if they hit the pan too early. For ceramic surfaces, brief preheating on low to medium heat works best, while long dry preheats can create hot spots that increase sticking.
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.
Ceramic coatings offer great hydrophobic properties and UV resistance, but they are not a magic shield. Their biggest drawbacks include a high upfront cost, the inability to prevent rock chips or deep scratches, and a tedious application process requiring flawless, time-consuming paint correction before application.
Don't Let Acidic Ingredients Sit for Too Long
But if you can't wash your ceramic pans right away, just avoid leaving the residue of acidic foods like tomato sauce or citrus.