GreenPan Thermolon cookware -- any experience with this?

[vanillagrrl]

I've read about a new line of pans from Thermolon using environmentally safer coatings. They are supposed to last longer, withstand greater heat than most nonstick pans, and be safer to cook with than Teflon and the like. So far they seem to be available only via the Home Shopping Network. Anyone tried these? The price is good, too: $99 for a 5-piece set.

[foodstorm]

$99 for a set, wow, just one good quality 12" nonstick costs more than that, usually. It will be interesting to see if big mfrs. switch to Thermolon nonstick coating instead of what they use currently. D'ya think if they do their prices will go down (lol!)?

[joebelt]

My personal experience was negative and I returned the set. Make sure you test them fully before the 30 days warranty expires. Mine did not pass the (short) test of time.

[amcap]

Joebelt -- I would be interested in hearing more specifics about your experience with the Green Pan set -- Thermolon particularly.

For everyone else, I requested & received this set for Christmas. Because we've been eating leftovers all week, I haven't had much opportunity to test them out until last night. I used the small pan (omelette size) & "seasoned" it as suggested, kind of like cast iron. I made omelettes. Wow! They came out beautiful. I was impressed how the omelettes just slid right out of the pan. Easy clean up too. So, we'll see how they pass the test of time & wear. But so far, so good.

[alliedawn_98]

I got some for Christmas a few weeks early. I've been putting them through the mill, cooking with them almost everyday. Within a few days, I experienced flaking in the exterior paint. The 9.5 inch skillet is showing discoloration in the center.......where the flame would be on my gas stove, which I only use at about medium high. In the instructions, it says to use them at med-high but they can also withstand temps up to 400F. That in itself doesn't make a lot of sense. I have had much success cooking hamburgers in the 11 inch square grill pan but an attempt at searing a teriyaki marinatad pork tenderloin and then finishing off in the oven, backfired into a 30 minute scrubbing to try and clean it. The dutch oven and the saucepan seem to work pretty well although, it's hard to get just a simmer and not a boil. I have other cheap pans that I can achieve a simmer with a very low flame. If I get it low enough using these, it's not enough to keep the flame burning which gets quite aggravating! I have experienced flaking on the exterior of all the pans.

I did fry some eggs in the skillet. I tried at first with no oil or grease of any kind and the results weren't that great. Then I just rubbed a little butter across the bottom....not enough to pool in the pan.........and the eggs came out perfectly. I did season them per the instructions. I am not tossing them and it's too late to send them back so I'll keep trying.

I received a Calphalon One chef's pan for Christmas. It costs almost as much as the set of these. In just holding the pan, I could tell a huge difference in quality. Using it, showed me the difference in a big way. I will continue replacing the most used pots and pans in my kitchen with Calphalon at every chance I get.

[gfb]

Caveat emptor! Everything was as claimed for the first couple of cooks, but the nonstick properties have since broken down. I purchased the pan last fall, and used it several times per week. The pan, by no means was misused, but even the outside of the pan chipped quite easily.

I like the idea of bringing the nonstick technology into 21st century, but this is not it. So much for Green Pans claim for helping the environment. I just sent my fry pan to the landfill.

[sometime chef]

I purchased two pans from HSN in January. I seasoned as instructed. They were awesome to use: eggs slid out without sticking (no butter!),pancakes nearly flipped themselves, veggies slip slided. I gingerly washed and stored. They were used daily. Not even two weeks later, food was sticking, even with butter/oil. Although cleanup was easy, i hated the sticking food. I haven't had problems with the exterior, in fact, a small stain was easily removed with cleanser. Same with some residual brown staining in the interior. But, it's hit and miss with the food sticking. Sometimes it does, sometimes it doesn't, and I can't attribute anything to either instance. This makes them very disappointing to use, but I really like the lightweight-ness of the pans. If Calphalon could make a very lightweight pan, these Thermolons would be on the shelf of your local thrift store. I've noted many dissatisfied users/reviewers on HSN's site. You would think Good Housekeeping would address the problem because "GreenPan with Thermolon has also earned the Good Housekeeping Seal."

[Ralph DLH]

I recently bought a starter set and am absolutely amazed with the way it cleans up.
I looked into it and found out it does not give off toxic fumes like teflon and is safe at any heat level.
I think you will be happy with this, but check out their guarantee and make sure you are 100% agreeable with it.
Best of luck, always

Ralph

[AmyEsq]

I read that there is just as much PTFE in many things around our homes as nonstick cookware. In fact, you get 10 times as much PTFE exposure in the bags of microwave popcorn than there is in a fry pan. It is a good idea to try to limit it where you can....but these cheap, thin sets like the GreenPan (I hate the lady that claims she is the inventor even though the Thermalon website says some chemist is the inventor) that you will not get the performance from than some of the higher quality cookware lines. Forget GreenPan...There isn't any PTFE in All-Clad's stainless line!

[alexa52]

I just bought the 10" fry pan on a whim at Linens and Things (going out of business sale).
Seems like most people's experience isn't so great. I was so excited when I found it. Am trying it tonight for the first time. Mine actually says heat resistant up to 850 degrees. Oh well.
Alexa
http://52perfectdays.com/ideas/food

[MakingSense]

Think about the 850 degrees - just for a couple of seconds.

The smoke point of almost ANY oil you are going to use in your kitchen is below 500 degrees.
Beyond the smoke point, the oil breaks down and begins to give off free-radical but, more important, your food BURNS and the oil can COMBUST.
Yeah, the oil itself catches on fire.
Have you ever had a grease fire in your kitchen????

The last thing you have to worry about is "heat resistance" for another 300 degrees - up to 850 - when your kitchen is on fire.
Or the frigging supposed environmental problems of Teflon.
Call 911 and head for the nearest exit.

None of these pans get hot enough to present hazards before the oil combusts and the food burns.

[AnnieL]

Well, MakingSense just made me laugh out loud, as I was wondering the exact the same thing. I mean, what are we really cooking here, folks, that needs 850 degrees worth of heat? We're talking steaks, roasts, stews, chickens - not brontosaurus.

I am in the market to purchase some new cookware and have been considering the GreenPan line. It looked so wonderful & revolutionary, but I have become skeptical due to all the 'iffy' reviews. I have been comparing with both Cuisinart's Chef's Classic & Hard Anodized lines (would LOVE any feedback here). Both of these lines (I believe) are oven safe to 500+ degrees, which seems more... err... normal.

Thanks & Happy Chowing!

[Mother of four]

You have an oven that goes to 850 degrees?????? It would most likely burn my whole house down!