GreenPan Lima Healthy Ceramic Nonstick, Frying Pan/Skillet, 8", Gray
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I was curious about this as well, and after doing some research, I discovered that they are indeed PTFE-free. PTFE is not present in Thermolon. Greenpan's website has a FAQ section where you can learn more.
No, it isn't suitable for induction.
Yes. They can go in the oven, but I'm not sure how hot. I believe it was safe to raise the temperature to at least 500°F.
I haven't put a weight on it, but it's light enough for me to lift. The pan is well-balanced in weight.
Selected User Reviews For GreenPan Lima Healthy Ceramic Nonstick, Frying Pan/Skillet, 8", Gray
This month marks the two-year anniversary of my 8" pan. It's fantastic once you've figured out a few tricks. It was totally non-existent at first. I looked closely and saw a "coating" of burnt on residue and figured, what the heck, I'll try scrubbing it off; at worst, I'll ruin a pan that wasn't working anyway. I got out the "Bar Keepers Friend" and smeared it all over a clean spong, then polished it clean as new in no time, which was surprisingly simple! I cracked a couple eggs into the pan with a very small amount of coconut oil, and to my surprise, the pan worked just as well as it did when it was brand new! There is zero sticking! So now, two years later, after numerous blunders in which the pan has been overheated, used with olive oil, food burned black, and other mistreatments, all it takes is a quick scrub and polish with "Bar Keepers Friend" and my favorite pan of all time looks and functions like new. I use coconut spray as my standard oil, silicone utensils, and avoid metal whenever possible, but I do occasionally use olive oil and too much heat, which results in a sticking pan that must be polished. I used to go through a lot of non-stop. Every few months, I'd have to buy new pans, and my wife wouldn't let me use "her" pans. I believe this fantastic little GreenPan has a few more years of life in it; I adore it!.
So, after using one at my sister's house, I decided to purchase this. It is EXACTLY what I was looking for. There isn't even a speck of egg residue. Using a damp paper towel, clean the surface. I'm definitely going to get the larger size to cook everything in! br>****
UPDATE 4/29/19br>When it worked, this pan was fantastic. But it's now a DUD! Everything adheres to one another. Eggs stick horribly and the surface no longer wipes clean. For cleaning and protection, I followed all of the manufacturer's instructions. Before it pooped out, it was used on a daily basis for about two months.
Because I haven't used the pan yet, I should hold off on writing a review. It's just that I'm enraged because they don't include all of the pertinent information in the description. For example, the instructions for the pan state that it should only be used on low heat. It also specifies that extra virgin olive oil should not be used. Well, I do occasionally cook on high heat, and I do so with that type of oil, which is supposed to be healthier. As a result, I'm giving this pan a low rating because the manufacturer lied about it in the description. I'll come back and revise this review if I find it useful after I've used it.
This pan had a lot of potential for me. I've seen them on cooking shows, and I like the idea of no coating flaking off into the food. I liked it the first few times I used it, but after that, it became my default setting. Everything sticks like glue, regardless of how thoroughly I clean it, the type of oil I use, or the temperature I use. Any seasoning I try to put on the food while it's cooking forms a coating on the pan, which I have to soak away. Today, I attempted to make fried potatoes, but they stuck to the pan and I had to discard them. I despise this pan, and it will be discarded.
For about three months, this pan was great, but then it became completely useless. Every morning, I use it to cook eggs, and it suddenly started sticking horribly last week, no matter how much oil I used. I looked up carbonization on the internet and tried scrubbing with baking soda and a slightly abrasive cloth, but it didn't work. I also tried erasing with a magic eraser, but that didn't work. I think this pan is beyond repair, so I'll just go to Ikea and buy a nonstick pan, which has always worked well for me.
I'm a huge fan of GreenPans! This is my third pan (the other two are the 10-inch and the 12-inch). and 12- inch pans) and I'll tell you the answer is a resounding No. One of the reasons why people have a hard time dealing with them is that: They're using far too much heat! When I use these pans, I never turn up the heat above medium. Allow the pan to heat up completely before adding your ingredients. The pan will become extremely hot, allowing you to sear and brown your food. This makes a significant difference! The pan will perform admirably while retaining its nonstick properties. For years to come, stick with the coating.
It's a lot better than Teflon, which is flaky. Cooks evenly and is a lot better for you. I've been using it every day for the past three months and I'm really enjoying it. I have no problems using extra virgin oil, and cleaning with warm water and the soft side of a sponge is a breeze. It's still in like-new condition. Excellent value for money. br>br>After a year and a half, here is an update: br>I have two of these 8-inch pans, one for eggs and the other for hash-browns, and I've used them every day without fail for the past several years. browns. I always cook everything in the same pan. I put a small amount of butter in the one I use for eggs. It's for the hash- When I make browns, I use extra virgin olive oil, which is not recommended for use in ceramic pans. I say almost new because for the first few months, I could make eggs without any butter and they would slide and never stick. The eggs will stick if I don't use butter now (a small amount will suffice), but nothing that a silicone spatula can't remove. It's for the hash- Browns, which I make with virgin olive oil, are almost finished. I recently burned the pan, and that was the last time I used it. Even when I was very careful, using it with oil was clearly deteriorating the pan. But I'm happy to buy another. br>br>I believe it is critical to treat them with care because they are not "tough," but rather delicate. I don't knock them over, I keep the fire low to moderate (I have a gas stove), and I never burn anything in them (oops!). ), then wipe them down with a soft sponge and some mild soap. br>br>I also have a GreenPan Grill pan, which I use frequently for fish. To make them last, you must handle them with extreme caution.
Great pan, but if food burns or sticks to it, it can be difficult to clean. If you use too much force on a brillo pad, the coating will come off, and you can discard it. Apart from that, it's a fantastic skillet.
note: Those who are purchasing this because they have heard non-stop non-stop non-stop non-stop non-stop non-stop non True, stick pans emit harmful chemicals, but only at extremely high temperatures. I believe the temperature was around 600 degrees Fahrenheit. So, if you're not cooking on a high heat setting, regular nonstick should suffice.
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