HOME > Chowhound > Cookware >

Discussion

GreenPan Thermolon cookware -- any experience with this?

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.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. $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!)?

    1. 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.

      1. 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.

        1. 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.

          1 Reply
          1. re: alliedawn_98

            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.

          2. 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."

            1. 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

              1. 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!

                1. 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

                  7 Replies
                  1. re: alexa52

                    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.

                    1. re: MakingSense

                      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!

                      1. re: AnnieL

                        A few points:

                        1. I'm cracking up laughing.
                        2. Thanks for the info. I'll definitely NOT go the GreenPan path after reading this stuff. I don't like purchasing for the short term - my cast irons will probably outlast me - and I'm very hard on my pans.
                        3. The Cuisinart Hard Anodized lasted about 2 years of daily use for me. The edges around the top have worn off and I was looking to replace with something else, but may go back. My Circulon has held up much better, but it's ridged and wouldn't work for omelettes. Toasting nuts and searing scallops - definite yes.
                        4. I'd love an oven that did 850 - 60 second pizza? YES!
                        5. You braise brontosaurus. Never fry - they're way too tough.

                        Cheers!

                        Randy

                      2. re: MakingSense

                        i guess you could use higher temp oils like peanut...maybe. anyway, my experience has been that the greenpans i was so excited about had amazing nonstick and then it went away before long even though i took care of them.

                        I did start getting some discoloration after an incident where the oil caught on fire. i put it out with water and that's the spot on the pan that started losing non-stick first. kinda my fault for letting it heat up so much.

                        I DID REMOVE the discoloration easily and the NON STICK CAME BACK!. The trick which i read online was to dump some baking soda on the pan when dry. then rub with a moist paper towel. IT WORKED! I was amazed. I hope that helps some of you.

                        why did baking soda work?
                        are there other / better techniques anyone knows?

                        1. re: neilelon

                          Well it looks like neilelon is not an active CH user anymore, but I'd like to confirm that this baking soda tip worked amazingly well.

                          My GreenPan, which is about 2 years old and gets used maybe 3 times a week, had been getting progressively worse in recent months. Yesterday I made some eggs and they stuck so badly that I had to soak the pan to clean it up. I was about to throw it out, but decided to do a quick search here instead.

                          I put some baking soda in the pan, figuring I had nothing to lose and that it would probably just scratch up the interior. Instead it pulled out a lot of yellow residue (oil buildup, I guess), and left the interior shiny and smooth. I fried an egg with just a few drops of oil that I wiped away most of, and it took only a small nudge of a spatula to release. Awesome.

                          No clue how long this will last or how many times this can be done given the abrasive nature of the baking soda, but at the moment I'm quite pleased to not have to replace the pan.

                      3. re: alexa52

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

                        1. re: Mother of four

                          It's unlikely that a properly designed over would "burn your house down" if you ran it at 850dF. We have a home oven modified (with a resistor and switch) to run regulated at up to 900dF. We've used it for two overnight pizza parties, and after running for, hmm, 14 hours or thereabouts at a stretch, the outside got up to about 105 degrees at its hottest points. It turns out ovens have really good insulation, which is no surprise if you know how hot their self-clean cycles run (generally well over 1000 dF.)

                      4. GREEN PANS are junk. Last June, my mother-in-law bought several pans and raved about them. Impressed, we bought three pans. After several months, the two pans we used frequently lost their non-stick properties. Now they actually seem to stick to food more than regular non-stick pans, even if we add oil or butter to the skillet. The less used small pan only recently started losing its non-stick properties as well. I now know of several other people who have had the same experience.

                        2 Replies
                        1. re: bwshawjr

                          That is what I have read -- many people complain their Greenpans lose the nonstick ability fast -- much faster than conventional Telfon nonstick pans, which really call into the question of "Are they really Green?"

                          1. re: bwshawjr

                            i had same exp and then i fixed it. see above post. did it help?

                          2. It's funny that just about every greenpan on HSN is a CUSTOMER PICK! Has anyone here put a neg. review on there and find out later that the site took it off? Just asking as I see A LOT of neg. review sites for these pans, but not on HSN?

                            Anxiously waiting for some replies.

                            2 Replies
                            1. re: dealzone

                              You can be sure that the pan will work for at least 6 months. Anything wrong after that? You won't see the screaming from HSN.

                              "Sorry, our records indicate that you have not purchased this item. Only items purchased within the last 180 days may be reviewed and rated. If you feel you have received this message in error, please contact HSN Customer Service at 1.800.933.2887 or email us."

                               
                              1. re: cutipie721

                                :) This agree very well with the reviews on Amazon.com

                            2. i think i saw on amazon that there are different types/styles of green pans? i have one this one:
                              GreenPan™ Stainless Steel Everyday 8" Open Frypan at HSN.com
                              i have been using mine, or more like abusing it, camping cooking, for a couple of months now. daily. it still is nonstick and i love it. hope it does not let me down, later.
                              i usually use cast iron, but i am in mexico and did not want to use my cast iron for some of the mexican foods. i had a cast iron skillet once that got chili sauce into the pores of it and what a chore getting it out! so i wanted something non stick and cheap enought to toss out if it did not work. so far, so good.

                              1. Yep! I have the 10" frying pan. My wife got it for me at the little restaurant we have. I really like the pan. I use three egg pans every morning but the Teflon gives up after a while and they need to be replaced before the stuff gets into the eggs. My wife claims that the Teflon isn't good to be heated as much as I do.. but!!! what are my choices?

                                This pan seems to hold up pretty good. I use it every morning for about 5 hours, it heats fast and doesn't stick. I still use a small bit of Pam (but might not need to)....

                                I went to the web site to purchase some more of the 10" egg pans like the one I already have. They said I would get two for the price of $19.99. ((tiny letters) Plus s/h. and then another place it said I would be charged $4.99 for the extra free pan. which comes to about $32.

                                The video sales person was Bla Bla Bla Bla... I shut off the sound. to get free shipping all I had to do was call.
                                I didn't call I decided to look up the pan on the WEB. and here I am.

                                I LIKE THE PAN I GOT.. handle is cool, heats fast, doesn't stick, and seems to wash up clean.

                                2 Replies
                                1. re: WarrenB

                                  So I've had my two pans for a couple years now, and i LOVE THEM!! They had a problem for a while with sticking, but that was a looong time ago, and since then they are actually very nice, if cooking with a bit of oil/butter/PAM. They wash up great, a bit of cleanser takes care of heavy stains. Happy not to be eating bits of teflon with my food. Bottom line.... get them next time you need a new pan...stay away from teflon!

                                  1. re: sometime chef

                                    I have used the pan every day since my last post. There is some of the green coming off one edge, I think that is being caused by me hitting the egg shells on that edge, but there isn't any sticking. I really like the pan. anytime i need to have some over easy or medium eggs I use this pan. My old teflon sticks and I only use it when I have more than one order going out. I use pam (just a small amount). I am waiting a bit longer to see before I purchase the other. but I believe I will.

                                2. What is the coating REALLY made of? I did buy one just to cook eggs
                                  because I use low heat to maintain a runny yolk.

                                  Although I've read it is the same ingredient and process as making glass
                                  and ceramic, I still wonder what other possible health danger they may not be
                                  telling us.

                                  1 Reply
                                  1. re: maxmillan

                                    nice pan... I think they are worth the price and do just what they advertise.

                                  2. I can't give a true Thermolon review as I've never used the name brand, but I was a chef instructor for a bit at a kitchen store which carried several lines of non-stick cookware and I did demonstrations using several brands. While I didn't deal with the Thermolon brand specifically, I did deal with a green pan clone, Calphalon, Scan Pan (a titanium ceramic coating), and Swiss Diamond (a diamond dust surface).

                                    My personal opinion... Scan Pan by a nose over the Swiss Diamond, with Calphalon in 3rd. Both Scan Pan and Swiss Diamond are more expensive, but I think you get what you pay for. None of these will fare well if you put it dry over high flame for an hour or two, but the more expensive ones don't flake, peel, or mar with metal utensils.

                                    I did the classic egg demo in the store with both the Scan Pan and Swiss Diamond... a mist of olive oil which I wiped out with a paper towel so no visible oil remained. Then I did a simple fried egg and both pans slid the egg out without a trace of sticking. (I'm sure I could have blown the egg out of the pan like in the Green Pan commercial, but my former culinary instructors would have risen up en masse and ridden me out of town on a kabob skewer for blowing my germs all over the food.)

                                    The reason I preferred the Scan Pan to the Swiss Diamond is a tiny one, but one that I could literally feel which is the way the handle is connected to the pan. Both handles are good to over 400 degrees, but the Scan Pan attachment won't loosen over time and gives you a wonderful solid feel so you don't have troubles doing a saute flip even after doing months of work in and out of the oven.

                                    Hope this was worth the read.

                                    1. Longevity is the problem, just like teflon.

                                      Like most folks I was looking for an alternative to teflon that would maybe last a little longer. I bought a Henckels 12" Thermolon fry pan for $89 and was impressed at first, even recommend it to friends! I mean that sucker was slick!

                                      Now it's been a year and I am not only unimpressed but a little miffed. Teflon lasts longer and is easier to care for.

                                      Meats stick, badly some times, especially bacon, and you have to use your wood spatula to scrape it off while the pan is still hot.

                                      Once my wife used it to sear off some sausage but used cooking spray (the bane of my existence). The reside stuck to the pan badly. I tried dish soaps to no avail, then went for other things, dishwasher detergent, barkeepers helper, laundry soap...then I declared chemical war and went for the bleach. Nothing. Nada, zilch, NOTHING even made a dent on the cooked on grime. Finally the windex won the war (after airing out the bleach of course!).

                                      Now, unfortunately, the pan is far from non-stick and I am once again looking for a replacement. I think I will try to season it like cast iron and see how that does but I am not confident.
                                      Cheers

                                      7 Replies
                                      1. re: coakes

                                        Just to clarify, this thread is specifically about the GreenPan brand, not Henckels. I can't say whether one might be better than the other, but my GreenPan is still working well 7 months after my last post in this thread, with occasional cleaning using baking soda (see above).

                                        1. re: davis_sq_pro

                                          Hi, d_s_p:

                                          If you boil vinegar in your pan first, and then hit it with the baking soda, you get a better/faster job. The vinegar really seems to lift the oily crud.

                                          Aloha,
                                          Kaleo

                                          1. re: kaleokahu

                                            Hi Kaleokahu,

                                            Just to clarify, do you mean to boil vinegar and then add the baking soda to the vinegar (which should cause a chemical reaction)? Or to dump the vinegar first?

                                            1. re: davis_sq_pro

                                              Sorry, dump the vinegar first.

                                              Aloha,
                                              Kaleo

                                          2. re: davis_sq_pro

                                            Understood; I just didn't see a point in starting a new thread for my comment, which was intended to be about Thermolon, not necessarily a brand of it.
                                            Cheers.

                                          3. re: coakes

                                            I bought a wok style greenpan from costco about two months ago. I do notice the increase in sticking over time, definitely no where near the longevity of teflon. But I do notice the hardness of the coating, it's probably ceramic based, which means you can use soft metal scrubbers (like red copper). Since ceramics are harder than metal scrubbers, it won't be scratched, so you can scrape off any stuck-ons and still not scratch the coating.

                                            1. re: demi_chef

                                              Hi demi_chef,

                                              Do try a baking soda scrub to remove invisible burnt on gunk. I read about on Scanpan's website. By all accounts, it works very well.

                                              Your pan may have less-than-perfect results if you've been using high heat, but it should show marked improvement.

                                          4. I am a cook and my experiences with this pan is negative. I have never seen a pan stick this bad. plus it never worked like it said it did on TV. where they blow and egg out of the pan with their mouth...you would have to use a blow torch on my pan. Nothing I do keeps it from sticking. A pan should work. You should not have to go through all that seasoning BS on a nonstick pan. I have a set of cast Iron pans that work 100x better than this GREEN stick pan. Plus as bad as my mine is it's hard to believe anything but the negative reviews...