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Rank: HSN Forum Member
Joined: 10/27/2009
Posts: 1
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Has anyone else had problems with the Green Pans and loss of non-stick? Two pans that are really bad have been that way from the beginning and I thought they would get better as they "seasoned". These are both "first" generation Green Pans and I wonder if they were not quite up to snuff when they first released these pans.
Am I the only one with problems?
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Rank: HSN Forum Member
Joined: 12/4/2008
Posts: 55
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No you are NOT the only one... It is the RULE rather than the exception that these things are happening with this junk. I suggest you search posts over the last several months for greenpan and I think you will have your answer. Search in Kitchen and Dining the word greenpan and set it for 50 results/page and you will see 4 pages..
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Rank: HSN Forum Member
Joined: 3/7/2009
Posts: 1,775
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phissy, welcome to the forums. Hope you enjoy your stay here.
I've had good success with the sauce pot. But, the frying pans are terrible IMO. No matter what we do, food sticks to them. I asked your question as my first posting, and several people answered with possible ways to clean them. The one that worked the best for me was Scotch Brite stove top cleaner. I really had to use some elbow grease, but most of the food came off. We still use them, but whatever we cook sticks, and I use the Scotch Brite again, etc. I would never order them again, but some people love them. Go figure!!
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Rank: HSN Forum Member
Joined: 12/4/2008
Posts: 55
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The reason that the saucepots and large pieces do OK is that they do NOT get to the higher temperatures without a considerable amount of liquid (soup, sauces, water, etc.,) in them as they are heating and therefore their surface is not stressed. In order to test this start frying eggs in your saucepots and you will very soon see what I mean. Greenpans have returned me to stainless steel cookware as the cleanup and results is far easier.
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Rank: HSN Forum Member
Joined: 10/28/2009
Posts: 2
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phissy wrote:Has anyone else had problems with the Green Pans and loss of non-stick? Two pans that are really bad have been that way from the beginning and I thought they would get better as they "seasoned". These are both "first" generation Green Pans and I wonder if they were not quite up to snuff when they first released these pans.
Am I the only one with problems? I called the company and they told me to clean the pans with baking soda. Did the trick, no more problems. Do not use a spray coating like pam, that's what caused my problem.
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Rank: HSN Forum Member
Joined: 10/28/2009
Posts: 2
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I would love to have a smaller version of the frypan with ridges. I have the 11 inch square and 11 in round, but that's a lot of pan of two pieces of meat.
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Rank: HSN Forum Member
Joined: 12/4/2008
Posts: 55
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It does not matter what kind of Non-Stick you cook with over the stove you never use a non-stick spray of any kind unless you want to seriously degrade your performance. My Greenpans have had their performance degraded simply by using them and that is absolutely unacceptable as is the large amount of staining and food sticking that other non-PTFE pans do not experience.
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