Wash Your Green Pan Like A Pro

GreenPan is a popular cookware set made from ceramic and green frying pans. They are designed to be non-stick, easy to clean, and dishwasher-safe. However, they require special care and maintenance to keep them in good condition. Here are some tips on how to wash your GreenPan effectively:

- Hand wash with a soft sponge, warm water, and mild dish soap. Avoid abrasive detergents, steel wool, and iron sponges as they can damage the non-stick coating.

- Always allow the pan to cool before washing to prevent thermal shock, which can warp the pan or shatter glass lids.

- For stubborn stains, fill the pan halfway with water and bring it to a boil for about 2 minutes. Then, empty the water, place the pan on a sturdy surface, and use a melamine/restoring sponge to wipe away any remaining residue.

- For exterior stains, create a paste with baking soda and water and apply it to the exterior surface. Use a soft-bristled brush or cloth to scrub away the stains.

- For burnt-on food, boil a mixture of vinegar and water in the pan. Use a wooden spoon to remove stuck-on food, then soak the pan in soapy water.

- To prevent food from sticking, use high-smoke-point oils such as grapeseed, avocado, or peanut oil, and cook on low to medium heat.

Hand-washing Green Pans

GreenPan is a popular cookware set made from ceramic and green frying pans. They are designed to be non-stick, easy to clean, and dishwasher-safe. However, the company recommends handwashing whenever possible as it will extend the life of your cookware. Here is a step-by-step guide on how to hand-wash your GreenPan:

Step 1: Gather Materials and Tools

You will need a washcloth, soap, salt, and water.

Step 2: Soak the Pan in Hot Water

Fill the pan with hot water and let it sit for about 20 minutes. The heat will help loosen any food residue left on the pan.

Step 3: Steam the Pan and Burn off the Residue

Pour a small amount of water into the pan and heat it on high. The water should be hot but not boiling. Steam for 3-5 minutes per side or until there is no more smoke.

Step 4: Scrub with a Sponge, Soap, and Warm Water

Use a soft sponge and some warm, soapy water to wash your pan. Avoid using abrasive detergents, steel wool, or iron sponges as these can damage the non-stick coating. You can also use a small amount of baking soda to scrub your pan, but this will break down the non-stick surface over time, so it is not recommended for daily use.

Step 5: Rinse and Dry the Pan

Rinse the pan with fresh water and dry it completely before storing. Make sure the pan is cooled down before washing to avoid thermal shock, which can warp the pan or shatter any glass lids.

Additional Tips:

• Always allow your pan to cool before washing.
• Avoid using cooking sprays as the chemical propellant in them can ruin the coating. Instead, use oil or butter.
• Do not use knives or metal utensils on the pan as this can scratch the surface.
• To remove stubborn burnt bits, fill the pan with warm soapy water, bring it to a quick boil, then turn off the stove and let it cool. The burnt food should then easily wipe away.
• For deep cleaning, fill the pan halfway with water and boil for 2 minutes. Pour out the water and carefully use a restoring (melamine) sponge on the warm surface.
• To clean the exterior of the pan, mix baking soda and water to form a paste, then use a paper towel or soft-bristled brush to rub the paste over the stained area.
• For tough, stuck-on food or stains, you can try boiling a solution of vinegar and water in the pan, then using a wooden spoon to remove the residue.

By following these steps and tips, you can keep your GreenPan in prime condition and extend its lifespan.

Using the right utensils

When using a Green Pan, it is best to use softer utensils such as those made of silicone, nylon, bamboo, or wood. These utensils are gentler on the pan and will help the coating last longer. Harder utensils, such as those made of metal, can scratch the pan's coating and compromise its non-stick properties.

Green Pan does offer a range of utensils that are designed to work beautifully with their ceramic non-stick cookware. Their utensils are made of platinum silicone and come in a variety of sets and colours, including grey, navy, taupe, and red.

Avoiding thermal shock

Thermal shock is a common issue that can be easily avoided. It occurs when a hot object is suddenly subjected to cold temperatures, or vice versa. This causes the object to fracture, split, or even explode. It is important to be cautious when dealing with hot objects in the kitchen to avoid thermal shock and prevent any accidents. Here are some ways to avoid thermal shock when washing your Green Pan:

• Always let the pan cool down before washing: Avoid putting a hot pan directly under running water. Allow the pan to cool to room temperature before washing it with lukewarm or room-temperature water. This will prevent the pan from experiencing drastic temperature changes that can lead to warping or cracking.
• Use the right tools: When cleaning your Green Pan, use a soft sponge and warm, soapy water. Avoid using abrasive detergents, steel wool, or iron sponges as they can damage the pan's surface.
• Avoid sudden temperature changes: Do not plunge a hot pan into cold water, and vice versa. This sudden change in temperature can cause thermal shock, leading to warping or shattering of the pan.
• Temper your food: Before placing food in the pan, let it come to room temperature. This ensures that everything is at a similar temperature before adding heat, reducing the risk of thermal shock.
• Heat the pan gradually: Instead of cranking up the heat, gradually increase the temperature when using cookware made of glass, ceramic, or other brittle materials. This gives the pan time to adjust to the temperature change and reduces the risk of thermal shock.
• Use thermal shock-resistant cookware: Invest in cookware that is designed to be thermal shock-resistant. Fully vitrified plateware and bakeware are typically stronger and more resistant to thermal shock.

By following these simple guidelines, you can effectively avoid thermal shock and prolong the lifespan of your Green Pan. Remember to always handle hot objects with care and allow them to cool down naturally before exposing them to cold temperatures.

Deep cleaning

To deep clean your GreenPan, you should first fill the pan halfway with water and bring it to a near boil for 2 minutes. Pour out the water and place the pan on a wooden cutting board or another sturdy surface. Then, carefully use a melamine or restoring sponge on the warm surface.

If you are looking to deep clean the exterior of your GreenPan, mix baking soda and a little water to make a paste. Use a paper towel or a soft-bristled brush to rub the paste onto the exterior of the pan. Rinse with white vinegar.

If your pan has burnt bits, you can try filling the pan with warm soapy water and letting it come to a quick boil. Turn off the stove and leave it to cool. The burnt food should easily wipe away.

If you are looking to remove stubborn stains or stuck-on food, you can soak the pan overnight in a solution of water and white vinegar. Use 2 cups of water and 1/2 cup of vinegar and pour the solution into the pan. Allow to soak for at least 12 hours. Lightly scrub the food or stain using a melamine sponge.

If you are looking to remove discolouration from the bottom of your pan, you can try using Bar Keepers Friend.

Removing burnt bits

Step 1: Initial Cleaning

Start by emptying any loose food particles from the pan. Then, fill the pan partially with warm soapy water. Bring this to a quick boil before turning off the stove and letting the pan cool down. This initial step will help soften the burnt residue and make it easier to remove.

Step 2: Removing Stubborn Residue

If there is still burnt food stuck to the pan, you can try one of the following methods:

• The Baking Soda Method: Create a paste by mixing baking soda with water. Apply this paste liberally to the burnt areas of the pan and let it sit for a few hours or overnight. Once the paste has had time to work, use a soft sponge or nylon brush to scrub away the residue. Rinse and dry the pan as usual.
• The Vinegar and Baking Soda Method: This method combines the power of vinegar and baking soda to break down burnt food. First, remove any large food particles from the pan. Then, add enough vinegar to cover the bottom of the pan with at least 1/2 inch of liquid. Boil the vinegar and let it simmer for a few minutes. Remove from heat and carefully add baking soda (it will fizz). Wait for the fizzing to stop, then discard the liquid. Scrub the pan with a nylon brush or sponge, adding more baking soda if needed. Finally, rinse and dry the pan.
• The Lemon and Baking Soda Method: This approach uses the acidity of lemon juice to help remove burnt food. Start by removing any loose food debris. Then, sprinkle baking soda over a thin layer of water in the pan. Cut a lemon in half and use the flesh side to scour the pan, combining it with the baking soda. Rinse and scrub the pan as needed to remove any remaining residue.
• The Boiled Lemon Method: Cut two or three lemons into quarters and place them in the pan. Fill the pan with a few inches of water and bring it to a boil. Continue boiling for 5-10 minutes or until you see food particles floating to the surface. Remove the lemons and water, then use a scouring pad to remove any remaining bits.
• The Aluminum Foil and Baking Soda Method: Cover the burnt area with 2-3 tablespoons of baking soda and add a small amount of water to create a paste. Crumple up a piece of aluminum foil and use it to scrub the paste all over the burnt areas. Rinse the pan with warm soapy water afterward.
• The Dishwasher Tablet Method: Cover the bottom of the pan with a small amount of water and warm it over low heat. Scrape a dishwasher tablet (e.g., Finish Powerball Tablets) over the burnt areas to remove the residue. Rinse and wash the pan with warm soapy water.

Important Considerations:

• Always allow your Green Pan to cool down before cleaning to avoid thermal shock, which can warp the pan or shatter glass lids.
• Avoid using abrasive detergents, steel wool, or iron sponges, as these can damage the non-stick coating.
• To prevent carbonization (those pesky spots that cause food to stick), use high-smoke-point oils (e.g., grapeseed or high-smoke-point olive oil) instead of regular olive oil for high-heat cooking.
• Avoid using cooking sprays, as the chemical propellants can ruin the coating.
• Always hand wash your Green Pan instead of putting it in the dishwasher.

Frequently asked questions