Your pan is an essential ingredient for healthy cooking. Since introducing the world to healthy ceramic nonstick cookware in 2007, we’ve devoted ourselves to future-focused advances that make cooking better for everyone. Here’s how to get the most out of your pans.
Cooking with greenpan
How to maximize performance.
LOW TO MED HEAT IS BEST Our patented Thermolon™ coating distributes heat more effectively than traditional coatings, so your pan will get hot enough to sear a steak even on low to medium heat.
SILICONE & WOOD UTENSILS Softer tools (like silicone and wood) are gentler on your pan and will help your coating last longer.
USE OILOR BUTTER Everything tastes better with butter or oil. It helps distribute heat, too. We recommend high-smoke point oils for high-heat cooking. Avoid spray oils, though—they use a propellant that damages nonstick coatings.
Easy to clean
The best way to clean up.
WASH UP Our pans are super easy to clean with a soft sponge or brush and some warm, soapy water. They’re also dishwasher safe. Avoid abrasive detergents, steel wool, or iron sponges.
LET IT COOL Plunging a hot pan into cold water risks thermal shock, which can warp pans and shatter glass lids. Always allow your cookware to cool before washing.
SAFE STORAGE For a little added defense, youcan’t beat a pan protector—it’s a cushy pad that keeps your cookware from getting dinged when it gets knocked around in your cabinets.
Carbonization is Sticky
A few sticky spots appeared out of nowhere? 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.
Here’s how you avoid it:
Turn Down the Heat—Make sure the pan doesn’t get too hot—it can burn your oil. Avoid Spray Oils!—Always use oil or butter that can withstand high heat. Keep It Clean—Clean your cookware after each use. Leftover fats can carbonize fast.