Green Pan: Seasoning Secrets

GreenPan products are coated with Thermolon, the first ceramic non-stick coating to be launched on the market in 2007. The coating is made from sand-derived raw materials and is free of PFAS, PFOA, lead, and cadmium.

To season a GreenPan, start by cleaning the pan with dish soap and a soft cloth. Then, apply a few drops of oil with a high smoking point, such as vegetable oil, grapeseed oil, or canola oil, to the entire inner surface of the pan. Place the pan on a stovetop burner on medium heat and wait until it begins to smoke. Remove the pan from the heat and let it cool to room temperature. Finally, use a clean paper towel to wipe away any excess oil. Repeat this process every few months to ensure the non-stick properties of the pan.

Use a soft cloth or paper towel to clean the pan before seasoning

When cleaning your GreenPan, it is important to use a soft cloth or paper towel to avoid scratching or damaging the surface. GreenPan's Thermolon coating is gentler than traditional coatings, so it's important to use softer tools like silicone or wood to keep the coating in good condition.

To clean your pan, first, empty any loose food from the pan. Then, fill the pan with warm soapy water and place it on the stove. Bring the water to a boil and then turn off the stove. Allow the pan to cool, and then wipe away any remaining food. You can also wash your pan with a soft sponge and some warm, soapy water. Avoid using abrasive detergents, steel wool, or iron sponges, as these can damage the coating. Always allow your cookware to cool before washing to avoid thermal shock, which can warp the pan or shatter glass lids.

If your pan has sticky spots or residue, you can deep clean it by filling the pan halfway with water and bringing it to a boil for about 2 minutes. Pour out the water and place the pan on a sturdy surface, such as a wooden cutting board. Then, carefully use a restoring (melamine) sponge to wipe away the residue. For the exterior of the pan, mix baking soda and water to form a smooth paste and use a paper towel to rub the paste over the stained area.

By properly cleaning and caring for your GreenPan, you can keep it in prime condition and maintain its non-stick properties.

Add a tablespoon of cooking oil to the pan

To season a Green Pan, you will need to add a tablespoon of cooking oil to the pan. Using your fingers or a soft paper towel, spread the oil over the entire inner surface of the pan, including the bottom and sides.

It is important to note that different oils have different smoke points. A smoke point is the temperature at which oil stops shimmering and starts to smoke. Using an oil with a high smoke point, such as peanut oil, grapeseed oil, or canola oil, gives you more room for error. You should avoid using oils with a low smoke point, such as olive oil, as they can burn at lower temperatures and damage the non-stick coating.

Once you have added the oil, place the pan on the stove and turn the heat to a medium setting. Keep the pan on the heat until you can see smoke rising from its surface. Every few minutes, turn the pan to redistribute any oil that has begun to puddle or bead.

After the oil has been heated, remove the pan from the heat source and set it aside to cool back down to room temperature. Do not place the hot pan in a refrigerator or freezer, as the dramatic change in temperature can damage the ceramic. Once the pan has cooled, use a clean paper towel to wipe away any visible puddles or streaks of oil. The surface of the pan will still feel a little greasy, but this is natural and will help the non-stick properties of the pan.

Spread the oil evenly across the pan's surface

To spread the oil evenly across the pan's surface, you can use a brush or paper towel to spread the oil manually. However, it can be challenging to achieve an even coating, especially with a newer non-stick pan, as the oil tends to bead or pool together. Using more oil than you think you need can help with this, as when oil gets hotter, it loses viscosity and spreads more easily.

If you are using a solid fat, you can try sliding the block of fat along the room-temperature pan's bottom—like using a sponge to clean it. The fat will leave a thin layer that will melt into small beads when heated.

Another option is to use a silicone brush to distribute the oil. For liquid fats, you can fill your own oil sprayer, as normal water sprayers tend not to work well due to the viscosity of the oil.

If you are frying food in oil, you can also try pulling the food through the oil puddle with your fingers or tongs and then letting it sit on the non-oily part of the pan. Repeat this for all the pieces.

Heat the pan on a stovetop burner on medium heat until smoking

Heating your Green Pan on a stovetop burner until it begins to smoke is a crucial step in the seasoning process. Here is a detailed guide on how to do this effectively:

Place your Green Pan on a stovetop burner and turn the heat to a medium setting. It is important to avoid the temptation to use high heat as this can cause the oil to heat up too quickly, preventing it from thoroughly seeping into the surface. Maintaining a medium temperature will ensure the oil heats up slowly and evenly. This step may take several minutes, so be patient and give the pan time to heat up gradually.

While the pan is heating, use a soft paper towel or your fingers to spread a thin layer of oil over the entire inner surface, including the bottom and sides. You only need a small amount of oil—approximately 1 tablespoon (15 ml)—and be sure to choose an oil with a high smoking point, such as vegetable oil, peanut oil, grapeseed oil, or canola oil. Avoid oils with a low smoking point like olive oil, and never use spray oils as the tiny particulates can heat up quickly, burn, and create a layer of carbonization on your pan.

As the pan heats up, keep a close eye on it. Every few minutes, turn the pan to redistribute any oil that has started to puddle or bead. You will know the pan is ready when you begin to see smoke rising from its surface. This is when the oil has reached its smoke point and starts to emit smoke.

Once your Green Pan is smoking, it's time to remove it from the heat source and allow it to cool back down to room temperature. Do not be tempted to speed up the cooling process by placing it in a refrigerator or freezer, as the drastic change in temperature can damage the ceramic surface. Instead, leave the pan at room temperature until it cools down completely.

Heating your Green Pan on a stovetop burner until it smokes is an essential step in the seasoning process, creating a non-stick surface and preventing food from sticking. Remember to repeat this process once every six months or whenever food starts sticking to the surface before the six-month mark.

Let the pan cool down to room temperature before use

Allowing your pan to cool down to room temperature before cleaning it is essential to prevent thermal shock. Thermal shock occurs when a hot pan is plunged into cold water, which can cause warping and shattering. Warping occurs when the bottom of the pan becomes uneven, causing the pan to sit unevenly on the stovetop. This can lead to hot and cold spots on the pan, resulting in uneven cooking.

To avoid thermal shock, it is best to let your pan cool down to room temperature before washing it. This allows the pan to return to its original condition gradually, preventing any damage. While it may be tempting to speed up the cooling process by placing the pan in a refrigerated space, doing so can damage the pan. Instead, it is recommended to let the pan cool down naturally before cleaning it with cold water. This simple step will help ensure the longevity of your cookware.

Additionally, it is important to note that different types of cookware may have specific care instructions. For example, cast iron pans should not be washed with soap, as it removes the oil and seasoning necessary for this type of pan. Following the manufacturer's instructions for your specific type of cookware will help maintain its longevity and performance.

Frequently asked questions