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Questions? We're pretty sure you'll find your answer below!
Ceramic non-stick questions
What is Thermolon?
Thermolon is the ceramic non-stick coating used on all GreenPan non-stick cookware. It is a coating that is manufactured without PFAS, or PFOA, and does not contain any lead or cadmium. It is made from Silicon (not to be confused with silicone), basically sand, that has been transformed into a spray-able solution and then cured onto the pan in the oven.
Is there PTFE in Thermolon?
No. As the base ingredient for Thermolon is Silicon, we have no need to use PTFE.
How safe is Thermolon
Thermolon is made from inorganic ingredients which are all 100% safe to use in contact with all foods. Plus the absence of potentially dangerous chemicals in our pans means that there is no chance of emitting toxic fumes, even if you accidentally overheat your GreenPan.Thermolon can withstand temperatures up to 450°C/850°F, something that would not be safe to do with a traditional non-stick frypan. Thermolon has been certified by third party testing labs as conforming to international regular food contact standards set by the US FDA (USA Food & Drug Administration) and the German LFGB. Plus, the coating has been certified by the Swiss government and KTR (authoritative test institute certified by Korea Laboratory Accreditation) as conforming to their standards. We are proud to say that GreenPan was the first 100% ceramic non-stick frypan on the market ever. As the innovators, we continue to create dynamic cookware for our consumers all over the world.
Can I use GreenPans around my pet birds?
Yes, your GreenPan is completely safe to use around all types of furry and feathered friends, including birds! There are no harmful chemicals used in our frypans, or in the non-stick coating, so no toxic fumes can be released when used or accidently overheated. Worry free cooking at its finest.
Does GreenPan use aluminum?
Most of are frypans are made from aluminum. Aluminum is a lightweight product with one of the best heat conducting properties, only bettered by gold and copper. This makes it a perfect material for frypans, which need even heating and good control for the best cooking results. As aluminum reacts to acids (such as citric acids or the acids in tomatoes) we need to protect it from contact with food. We do this either by coating the aluminum or by anodizing it. So no aluminum will ever be in contact with your food during use.
GreenPan use
Are the pans induction suitable?
All of our stainless steel ranges are suitable for induction. Also, several of our aluminum cookware ranges are induction suitable. Always check your product packaging to verify suitability for induction. Please check out our product page for more specific information about our ranges and collections.
Can I use metal utensils?
We politely ask that you do not use metal, including forks (which sometimes get forgotten). Nylon, bamboo, silicone and wooden utensils will help you to keep your Thermolon non-stick surface looking like new.
Can I put my GreenPan in the oven?

Yes! But it is always good to note that the handle and body material determine what is oven safe. It is always best to check the packaging for the exact temperature your cookware can withstand. Please read carefully.

  • Stainless steel handle? Oven safe up to any temperature you like without worry!
  • Stainless steel handle with a silicone insert (soft, rubber part of the handle): Oven-safe up to 428°F.
  • Bakelite handle (mostly black, plastic like): Oven-safe up to 356°F.
  • Lids: Stainless steel can be used up to any temperature but glass lids are oven safe up to 390°F if all the fitting are stainless steel. However if the lid has any Bakelite elements then it is oven safe up to 356°F

When in doubt, check the packaging!

Why do GreenPans need less heat than other non-stick frypans?
Thermolon ceramic non-stick is a better heat conductor than traditional non-stick coatings. This is because traditional non-stick coatings are heat blockers. We recommend that you cook on a lower heat setting than you would do with a traditional non-stick pan. This will prevent the food from burning.
How do you avoid overheating?
  1. Do not preheat the frypan for too long. Remember that the ceramic non-stick coating doesn’t block the heat like traditional non-stick coatings do, so you will achieve the correct heat faster.
  2. Put some butter or oil in the pan shortly after placing it on the stove. That way the pan will not boil dry, which would cause it to overheat very quickly.
  3. Get to know your pan! During your first few cooking sessions, use it on low to medium heat. Soon you will learn how the pan behaves on your hob and can proceed from there.
  4. Avoid your butter getting too brown or your oil smoking. If this happens, we recommend throwing away the fats and starting over on a lower heat setting.
  5. Keep your food in motion by stirring or turning it regularly. This motion cools the pan and the oils down so they don’t overheat. This also enhances evenly cooked food. Did you know that a steak that is turned every 15 seconds is fried more evenly?
  6. Choose a pan that fits the size of your food but isn’t too big. When using a pan that is too big, the empty spots will overheat quickly and cause the fat to burn and carbonize there.
Do GreenPans wear of over time?
Every non-stick coating is susceptible to wear and tear eventually. How fast the non-stick performance of a pan fades depends on its use, the frequency of use and, of course, how you care for your pan. A GreenPan that has lost its non-stick performance can still be used as an enamelled frypan without any issue, as its ceramic coating does not blister or peel off like traditional coatings tend to do over time, revealing their aluminium base.
All About Oils
Do I need to (pre)season my GreenPan?

Short answer: No! Long answer: Seasoning was a technique to create a non-stick layer in an uncoated pan, usually cast iron. This technique is absolutely not recommended on a non-stick frypan as it would instead of helping, would damage the ceramic non-stick coating. When the seasoning layer would be heated on the stove top, it would start forming a carbonised layer and damaging the non-stick performance.

Instead, always make sure to start with a clean and degreased pan and use a tiny bit of oil or butter when heating.

Why do I need to use fat?
  • Oil conducts heat much better than air resulting in better and crispier frying
  • Oil acts as a buffer so food doesn’t burn that quickly
  • Oil helps in browning food and the development of taste (so called Maillard reaction: Google it!)
  • Oil avoids food sticking to the pan. Even liquid food like eggs do need a little oil or butter! A non-stick pan, like our GreenPan, allows the use of less oil, but not completely eliminating it because of above reasons.
What oils or fats can I use?

We recommend using butter or (preferably organic) oils suited for frying with high resistance. Peanut oil, coconut oil or sunflower oil are good oils to start with.

Unrefined oils, like Extra Virgin Olive Oil, as healthy as they are, are not suited for frying because they can start smoking and burning at relatively low temperatures. Not only is this not good for your health, it’s not good for your pan. It can create a layer of carbonisation on your non-stick coating resulting in the loss of non-stick performance.

We don't recommend using oil sprays, including aerosols, mist, and pump sprays. Small spray droplets heat up very rapidly and carbonise easily on the non-stick surface. This will leave a layer on the coating and will affect the non-stick performance of the pan.

Can I fry without oil?

Technically you can fry in a GreenPan without oil, but we don’t recommend it. As described above, using oils has multiple advantages which increase the quality and frying results of your food. When considering removing oils for health reasons, know that choosing the right oils actually bring important nutrition to your diet.

Cleaning is a Breeze, here’s how:
How do I clean my GreenPan cookware?

Cleaning your GreenPan is a breeze!

  1. Allow the pan to cool completely to avoid thermal shock and deforming
  2. Wash the pan in warm water and clean with a soft sponge or cloth. Avoid abrasive pads or steel wool.
  3. Dry with a soft towel and you are done!
Can GreenPan cookware go in the Dishwasher?

Some ranges are dishwasher safe, but we recommend handwashing. Wash with a little soapy water and clean it with a soft dishcloth or sponge. The non-stick properties of all ceramic non-stick coatings slowly fade with repeated dishwasher use because of the aggressive detergents in dishwasher soap.

My pan has some brown stains, what happened?

Brown stains are usually carbonised oils or fats that have burned onto the non-stick coating, caused by overheating them. As you’ll see, they are not easily cleaned off by traditional hand washing or dish washing and they tend to build up over each use, burning more and more. This layer prevents contact of food with the non-stick coating, causing food to stick to the pan.

We recommend to remove even the earliest of traces of carbonisation (even before they are brown) with a Melamine sponge and plain water. It pays off to inspect the pan after drying it to spot these early traces. The sooner you are able to remove them the less damage they can do to the non-stick.

If you cannot remove them with the melamine sponge and water, try replacing water with vegetable oil. Internal tests show that this works slightly better with heavy carbonisation.

NOTE: do not use a melamine sponge for daily cleaning of the non-stick coating, as it is slightly abrasive and would damage the non-stick performance over a prolonged period of time

Miscellaneous Questions:
Where are GreenPans made?

Our cookware is designed in our Belgian offices by our in-house product designers. It is produced, tested and manufactured in our own factory in Jiangmen, China. As we own the factory, which has been awarded multilple ISO awards, we also have full control of the quality of the products we deliver.