Green Pan Maintenance: Tips For Longevity

GreenPan is a cookware brand that claims to be eco-friendly and non-toxic. The brand uses a patented Thermolon™ ceramic non-stick coating that it advertises as completely toxin-free and healthy. However, the company has faced scrutiny and lawsuits for these claims, with accusations of misrepresentation and greenwashing. While the company still isn't transparent about its non-stick coatings, its newest range of ceramic-coated pans is impressive, with longer-lasting non-stick coatings. To treat your green non-stick pan, use low to medium heat, silicone and wood utensils, and oil or butter. Avoid all oils in spray form and always let the pan cool before washing.

Use low to medium heat

When cooking with a Green non-stick pan, it is important to use low to medium heat. This is because the non-stick coating on the pan will deteriorate when exposed to high temperatures over time. Additionally, cooking with high heat can cause the release of toxic vapours, which is harmful to your health.

The optimal way to cook with a Green non-stick pan is to use low to medium heat. This will ensure that your pan gets hot enough to cook various dishes, such as searing a steak, without damaging the non-stick coating. The Thermolon™ coating on Green non-stick pans distributes heat more effectively than traditional coatings, so you won't need to use high heat to achieve the desired temperature.

It is also important to note that you should never preheat a dry non-stick pan on high heat and leave it unattended. If there is nowhere for the heat to go, the pan's temperature will continue to rise, potentially damaging the coating and releasing noxious fumes. If you preheat with oil in the pan, the oil will start to smoke when it reaches a certain temperature, indicating that it is time to turn down the heat.

When using a Green non-stick pan, always cook with low to medium heat. This will help prolong the lifespan of your pan and ensure that your food doesn't stick. Using the appropriate heat setting will also help prevent the release of toxic chemicals, keeping you and your family safe.

By following these instructions, you can effectively use your Green non-stick pan and maintain its non-stick properties for a longer period. Remember to always use silicone or wooden utensils with your pan, as they are gentler on the coating and will help it last longer.

Use silicone or wood utensils

To ensure the longevity of your non-stick pan, it is important to use utensils that will not scratch or damage the coating. Silicone and wooden utensils are ideal for use with non-stick pans as they are softer and gentler, helping the coating last longer.

Silicone utensils are a great option for non-stick cookware as they are super gentle and can withstand high temperatures. They are also sturdy yet flexible and easy to clean. However, they may not be ideal for flipping large pieces of meat and can be damaged by sharp knives. Look for silicone utensils that are heat-safe and have a stainless steel core for better rigidity and durability.

Wooden utensils are another excellent choice for non-stick pans. Wood is rigid enough to break up chunks of food or scrape up fond from the bottom of the pan, but it is malleable enough that it won't scratch or gouge the coating. Wooden utensils are naturally occurring and widely available. However, they require more maintenance as they cannot be put in the dishwasher or left wet for long periods, and they need to be oiled occasionally to prevent cracking.

Nylon utensils are also an option for non-stick cookware, but they are not as gentle as silicone or wooden utensils. While nylon is rigid yet flexible and typically dishwasher-safe, it can leave scuffs and superficial scratches on the non-stick coating. Additionally, nylon has a low heat safety rating and may melt if exposed to high temperatures for too long.

When using non-stick cookware, it is best to avoid metal utensils as they can damage the coating. It is also important to avoid non-stick cooking sprays and leaving acidic foods in the pan for long periods, as these can stain or damage the coating.

Use oil or butter

Using oil or butter is essential when cooking with a Green Pan. Not only does it make your food taste better, but it also helps distribute heat and prevents food from sticking to the pan.

It is recommended to use high-smoke point oils for high-heat cooking. Avoid using oils in spray form, as the tiny particulates will heat up quickly and burn, creating a layer of carbonization on your pan. Instead, opt for pure oils like olive oil, avocado oil, or peanut oil. You can also use butter, which will give your food a rich flavour and prevent sticking.

When using oil, it is important to rub it into the pan when it is lukewarm or at room temperature. Simply melting butter or oil in the pan before cooking is not enough. To properly season your pan, mix 1 cup of water, 2 tablespoons of baking soda, and 1/2 cup of white vinegar in the pan, and set it on the stove. Heat the mixture until it boils for about 10 minutes, then wash the pan as usual. Finally, rub vegetable oil on the surface to create a non-stick coating.

Wash with a soft sponge and warm, soapy water

When it comes to washing your Green Pan, it's important to be gentle and avoid harsh cleaning methods. Here are some detailed instructions on how to wash your Green Pan with a soft sponge and warm, soapy water:

• Always wash your Green Pan by hand after each use. Avoid putting it in the dishwasher, even if the manufacturer labels it as dishwasher-safe. The high temperatures and harsh detergents in dishwashers can shorten the life of your pan and break down its non-stick coating.
• Use mild, soft soap and a soft cloth or sponge, such as a microfiber cloth or sponge, to wash your pan. Avoid using abrasive sponges, steel wool, or harsh detergents as these can damage the non-stick coating.
• Wash your pan with lukewarm, not hot, water. Hot water can also contribute to the deterioration of the non-stick coating.
• If there is burnt-on food or stubborn residue, you can soak your pan in warm, soapy water for 10-20 minutes before hand washing it again. This will help loosen and remove any stuck-on food.
• For more challenging residue, create a paste with equal parts water and baking soda. Gently apply the paste to the affected areas of the pan using a non-metallic brush or sponge. Allow the paste to sit for about 15 minutes, then rinse the pan thoroughly to remove it. Baking soda is abrasive, so avoid rubbing or scrubbing forcefully.
• After washing, dry your pan immediately by hand with paper towels or a soft dish rag. Do not put your pan away while it's still wet, as this can lead to rusting.
• To maintain the non-stick coating, consider seasoning your pan with oil. Consult your pan's instructions to see how often you should season it. Typically, you'll want to rub a teaspoon of oil on the inside of the pan with a paper towel, then put the pan in an oven preheated to 300°F (149°C) for one hour. Once the pan has cooled, wipe off the excess oil with paper towels.
• Avoid subjecting your pan to sudden temperature changes. Always allow the pan to cool naturally after it has been heated. Do not run the pan under cold water while it's hot, or vice versa, as this can cause warping and affect heat distribution.

Let it cool before washing

Allowing your non-stick pan to cool before washing is essential to prevent thermal shock. Thermal shock occurs when a hot pan is plunged into cold water, causing rapid temperature changes that can warp pans and shatter glass lids. Warping occurs when the bottom of the pan becomes uneven, resulting in an uneven cooking surface that may develop hot and cold spots. Repeated exposure to thermal shock can also cause permanent warping or cracking in your pan.

To avoid thermal shock, always let your non-stick pan cool down naturally before cleaning it with cold water. Allowing the pan to cool slowly enables it to return to its original condition without causing damage. This is especially important for pans made with thin metal, which are more susceptible to warping and cracking.

It is worth noting that warping may be temporary, and some pans may return to their original shape as they cool. However, this does not negate the potential for long-term damage with repeated exposure to thermal shock. Therefore, it is crucial to exercise patience and let your non-stick pan cool down before washing it.

Additionally, when washing your non-stick pan, avoid using abrasive detergents, steel wool, or iron sponges. Instead, opt for a soft sponge and some warm, soapy water. By following these simple guidelines, you can help ensure the longevity of your non-stick pan.

Frequently asked questions