Restore Nonstick Green Pan: Easy Steps

GreenPan is a brand of ceramic non-stick cookware. Its multilayer stainless steel is coated with a unique ceramic non-stick substance called Thermolon, which is PTFE and PFOA-free. GreenPan is safe to use on any stovetop and inside the oven or under the broiler at temperatures of up to 600°F. However, GreenPan is not induction-compatible.

To restore your non-stick GreenPan, it is important to first identify the cause of the stickiness. The two main causes are high temperatures and scratches from sharp metal utensils. To restore the non-stick surface, you can try the following:

- Wash the pan with warm water and standard kitchen detergent.

- For more stubborn stains, fill the pan with water and add two tablespoons of bicarbonate of soda along with half a cup of white vinegar. Stir the mixture and heat it to a simmer for about ten minutes. Then, empty the pan and wash it as usual.

- For burnt-on food, fill the pan with warm soapy water and bring it to a boil. Turn off the stove and let the pan cool. The burnt food should then easily wipe away.

- For persistent stains, use a melamine sponge with some water to remove the carbonization.

- To prevent future stickiness, use high-smoke-point oils (e.g. grapeseed, rapeseed, soybean, or flaxseed oil) instead of olive oil for high-heat cooking.

Use a melamine sponge to wipe away carbonization

If your GreenPan has carbonization, or sticky spots, it's time to use a melamine sponge to wipe them away. Melamine sponges are designed to remove these spots without damaging the coating of your pan.

To start, you'll want to fill your pan halfway with water and bring it to a boil for about two minutes. Then, pour out the water and place the pan on a sturdy surface, such as a wooden cutting board. Be sure to let the pan cool before placing it on the wooden surface. Now, it's time to grab your melamine sponge. Wet the sponge and carefully use it to wipe away the carbonization on the pan's warm interior surface.

You can also use a melamine sponge to clean the exterior of your pan. To do this, mix baking soda and water to form a smooth paste. Then, use kitchen paper to rub the paste over the stained area.

When using a melamine sponge, it's important to remember that they are abrasive. Therefore, always wear gloves when handling them, and avoid using them on delicate surfaces like non-stick coatings, granite, marble, or wood.

Avoid high heat and sharp metal utensils

To restore a nonstick GreenPan, it is imperative to avoid high heat and sharp metal utensils. Here's why:

Avoiding High Heat

Nonstick pans are not designed for high heat. While they are perfect for cooking dishes that require low to medium heat, such as scrambled eggs and sautéed fish, they can be damaged by higher temperatures. Exposing your nonstick pan to high heat can damage the coating over time, reducing the pan's longevity. Additionally, high heat can cause the release of harmful toxins, depending on the type of coating on your pan. To prevent this, always use low to medium heat when cooking with your GreenPan. If you need to cook at high temperatures, it is recommended to use a stainless steel or cast iron pan instead.

Avoiding Sharp Metal Utensils

The nonstick coating on GreenPans is delicate and can be easily scratched or chipped by sharp metal utensils. Metal utensils have sharp edges that can gradually scratch and damage the nonstick surface. Even minor scrapes and scratches will spread, eventually causing food to stick to the pan, defeating the purpose of a nonstick pan. To maintain the nonstick properties of your GreenPan, always use wooden, silicone, or nylon utensils. These materials are soft and scratch-free, ensuring that your pan's coating remains intact. By using the right utensils, you can extend the lifespan of your GreenPan and enjoy its nonstick benefits for years to come.

In summary, avoiding high heat and sharp metal utensils when using your nonstick GreenPan is crucial for maintaining its performance and longevity. By following these simple guidelines, you can prevent damage to the coating, ensure optimal cooking results, and maximize the lifespan of your GreenPan.

Wash with warm, soapy water

To restore your non-stick Green Pan, you can wash it with warm, soapy water. This is a simple and effective way to clean your pan without causing any damage. Here are some detailed instructions:

Firstly, ensure you have emptied any loose food from the pan. Then, fill the pan with warm water and add some mild washing-up liquid or standard kitchen detergent. Use a soft sponge or a soft cloth to gently wash the pan. Avoid using abrasive detergents, steel wool, or iron sponges as these can damage the non-stick coating.

If your pan has some stubborn burnt-on food or carbonized spots, you can try the following method: fill the pan halfway with warm water and add a couple of tablespoons of baking soda. Bring this solution to a boil and then turn off the heat and let it cool. The burnt-on food should then be able to be easily wiped away.

If your pan still has some sticky spots, these are likely due to carbonization caused by overheating and the use of incorrect oils. To remove these spots, you can use a melamine sponge, which is a special type of sponge that is effective at removing carbonization without damaging the non-stick coating. You can also try using a mixture of baking soda and water to form a smooth paste, which you can then rub onto the exterior of the pan.

It is important to note that you should always let your Green Pan cool down before washing it. Plunging a hot pan into cold water can cause thermal shock, which may warp the pan or shatter any glass lids. Proper storage is also important to prevent your pan from getting dinged or scratched. You can use a pan protector, which is a soft pad that goes between your pan and other cookware to prevent scratches and dents.

Use high-smoke-point oils

Using oil or butter while cooking with a Green Pan is recommended by the manufacturer. Oil helps distribute heat and improves the taste of food. However, it is important to control the temperature when using oil to prevent overheating and damaging the non-stick coating.

Green Pan recommends using high-smoke-point oils for high-heat cooking. High-smoke-point oils have a higher temperature threshold before they start to smoke. Using these oils gives you more room for error and prevents the oil from burning and damaging the pan.

• Peanut oil: With a smoke point of 450°F (232°C), peanut oil is great for stir-frying veggies and deep or shallow frying. It has a neutral flavour and will not impart any unwanted tastes to your food.
• Canola oil: Canola oil has a smoke point of 400°F (204°C) and is one of the most versatile and neutral-tasting cooking oils. It is also relatively inexpensive and promotes heart health due to its low saturated fat content.
• Coconut oil: Refined coconut oil is tasteless and odourless, with a smoke point of 450°F (232°C). It is a popular choice for sautéing and baking.
• Grapeseed oil: With a smoke point of 390°F (199°C), grapeseed oil is great for sautéing and can also be used in dressings, marinades and mayo.
• Avocado oil: Avocado oil has an exceptionally high smoke point, making it ideal for cooking at very high temperatures. It is also a healthy option, as it is high in lutein and oleic acid.

When using high-smoke-point oils with your Green Pan, it is important to still follow the manufacturer's instructions for heat settings. Green Pan recommends using low to medium heat settings for their cookware, as their Thermolon™ coating distributes heat effectively and can sufficiently heat the pan without the need for high heat.

Additionally, it is important to avoid using spray oils, including aerosols, mists and pump sprays. The small droplets of oil in spray forms will heat up quickly and carbonize, creating a layer of carbonization on your pan that can damage the non-stick coating.

Season the pan with oil

To season a Green Pan with oil, start by cleaning the pan thoroughly with warm water and standard kitchen detergent. Once the pan is clean, dry it with a soft cloth. Next, heat the pan on the stovetop over low heat and add a few drops of oil. You can use a variety of oils, such as rapeseed, soybean, or flaxseed oil. Peanut, canola, coconut, or grapeseed oil are also good options. Avoid using olive oil, as it has a low smoke point. Swirl the oil around the pan to ensure the bottom and sides are coated. Heat the oil until it starts to smoke, then turn off the heat and let the pan cool. Once the pan is cool, use a paper towel to wipe away any excess oil.

It is important to note that you should avoid using spray oils, as the small droplets can heat up quickly and carbonize on the non-stick surface. Additionally, always use low to medium heat when cooking with a Green Pan, as overheating can cause carbonization and sticking.

Frequently asked questions