Food would stick to it and burn and cleaning was hard. Not sure what other customers are doing with their cookware but I have had no issues at all. Currently researching better options because there are SO many complaints about GreenPan. The real issue with the pan is that the ceramic along the tops of the “cobble” depressions are a form of extruded surface, and those surfaces bear the brunt of any stirring, turning with a spatula, etc, and they degrade. Thank you for clarifying. Some bloggers raised concerns that quasi-ceramic non-stick cookware may leach titanium dioxide nanoparticles into food. Provided that the coating is intact (i.e. ~Irina. It is important for me to know as I do not have personal experience with them. They seem to be very busy. I am using Staub of their cast iron. It’s still questionable whether GreenPan is really safer than Teflon based cookware. Everything you wrote was extremely helpful. Also, never use metal utensils, don’t put hot pan under cold water (let it cool first) and use a little bit of oil versus pan spray. You’ve covered the safety thoroughly, so there’s really just the question of whether they perform or not. I bought a green pan back in 2008 when we lived in Switzerland. Thanks, We had the same experience — we’ve used greenpan for years, but then we moved to a home with an induction oven and the GreenPan magneto pans emitted a terrible smell — metallic/chemical. Do you have any feedback on Meyer Anzel ceramic pans. My pan didn’t last three months. I have not used GreenPan ceramic non-stick cookware myself so I can’t speak from experience. Because when looking at the frying pans on their website only one (I assume the oldest) doesn´t have this “diamond” coating. This is what we use most out of the set: probably 6-7 times a week since we have had it, and it is the only pan that has started to stick. However, we need more information and tests to be sure if it is truly non-toxic non-stick cookware. Let me know if this helps. The pans do stick and stuff are hard to remove at times, usually when my daughter cooks, it I would soak it with warm water and it usually comes off. So far, I absolutely love this set, cooks well, and cleans so easily. Also when it comes to their coating they have something called Ceramic Non-Stick enhanced with “diamonds”. We don’t fry nor cook any meat nor do we use metal utensils…it IS possible someone was burning things and not cleaning properly but I think it’s the pan. Let me know if you want me to publish the test reports on the website. ~Irina. Your email address will not be published. numerous toxic chemicals listed in the patent itself. It is quite possible that the GreenPan coating comes off eventually. Often companies just substitute one halogen for another or one known toxic chemical for one that has not yet been researched for toxicity. I mean the oil that was very hot sticks to the pan providing a nonstick layer but it also has contact with the food, passes into the food… is that ok? Hopefully they are just as good! I am about to buy a stainless steel saute pan to use for most dinners, but for eggs and certain items having non-stick is great. I want to love them, I do! Thank you, Venkat. When we got our first bird 2.5years ago we did a lot of research and got rid of many things from our home that were not bird safe. Cast iron for sure: https://ireadlabelsforyou.com/right-use-cast-iron-pots-and-pans/ Thank you for asking, Akshay! Has GreenPan performed any tests to make sure titanium dioxide, and other sol-gel coating nano particles do not leach into food when heated above 500C? Le Creuset has a warranty on most of their pans…I would reach out to them and see if they will replace. I am thankful that we went to a healthier home for the birds but in return can be chemical free ourselves. I have GreenLife cookware made with the same thermolon technology. I'm so glad you're here! When an oil gets to smoke point, it generates toxic fumes and free radicals which are extremely harmful to your body. Please help! It depends on what is under the coating. You can also read how this ceramic non-stick cookware compares with other major types of cookware in my Safe Cookware post. This is a very informative, well researched piece. Hey Irina – Anything come of this? Are the se materials really healthy when heated and react with aluminum and other organic metals? Please contact them and ask for test reports. ~Irina. Thanks, Hi, Nidhi: Does it still have a non-stick effect? The extractable test reveals how much will potentially leach into food. I even had a friend burn up one of the frying pans by frying at too high of a temperature – used baking soda to clean it and it looks like new again. I was scared to serve food to my kids but I figured it was something about the induction oven because it was new to me. Plus, I do not like the fact that we may have to replace this cookware often, which is not a good thing for the environment. The sol-gel coating composition is then thermally cured at a temperature below about 500° C. I am in desperate need of the non-toxic fry pan for eggs. I wish you the best! For your reference, California Proposition 65 (which is stricter than the FDA requirements) requires lead and cadmium to be under 0.1 ppm and 0.049 ppm respectively, which, as you can see, is not as strict as the limits described in the GreenPan ceramic non-stick cookware report. This company should recall and reimburse every customer who purchased this product. Thanks They have never replied. Therefore, there are no safety considerations as to the choice of metal of the cookware. The total content of heavy metals would be helpful to know if the coating comes off and we ingest it. Hi, Bernice: you might want to book a consultation with me. I was thinking to buy stainless steel, but these are the most expensive. We bought our first two pans over a year ago and I’ve really enjoyed cooking with them. Does it make sense? If it is aluminum, it is better not to use it. GreenPan uses a different technology under the brand name of Thermolon. Hello Irina But it is our job to contact companies and ask questions. It means that we control the quality and the standards of product manufacturing. Thank you so much for your time in researching for us all I had thyroid cancer twice and making more non toxic change for me and my family. Just wanted to know if it’s still safe to use it..? I have their frying pan I’ve been using for years. The corners of the pan (which get much less heat) are still perfectly non-stick. I am copying and pasting them here for you to read for yourself: We use various test labs such as SGS, Intertek and TUV. I came out convinced to try GreenPan. Hi, Dee, please read the safe cookware guide. Even if you stopped using non-stick pans a while ago, most likely you have PFOA in your blood, which may lead to cancer, reduced fertility, and thyroid disorders, to name a few. Ceramic Non-Stick Sauté Pan & Lid along with Valencia Pro 8″ & 10″ Ceramic Non-Stick Frypan Set from Macy’s 8 months back. I am shocked how durable and resilient these pans are. https://ireadlabelsforyou.com/right-use-cast-iron-pots-and-pans/ ~Irina. Don't subscribe However, the second pan did the exact same thing. Your information of cast iron would be much appreciated indeed. I’ve been using a greenpan from costco for a couple years and it’s my favorite pan. It’s so damn confusing all I want is a nice non stick pan to cook my eggs in every morning. My daughter again, cooked the other day, so I think she’s the culprit. For example, although I was able to find an abstract of an article, I was unable to access the full article. As for the aluminum, I have no concerns about it because it is still under a true safety level of 0.6 ppm in drinking water as reported by the Environmental Working Group. when they actually are made with chemicals that are toxins. Both test reports reflect that a wide range of chemicals have been tested. And sadly, for me it was a big NO. The trick I’ve learned to maintaining the surface…wipe out with clean dry paper towel to remove all oils before washing. I don’t want to say for certain that this wasn’t user error though – I could have cleaned it with the wrong products? Hi, Lynnzi: I have not been able to get information from them to arrive at my conclusion. Most foods are fine, especially if you keep the pans on “low.” Now I just saute vegetables in water, and sometimes add a little olive oil afterwards for taste.

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