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"Green" nonstick pans?

Dansky Dec 10, 2008 02:57 PM

I am seeing a lot of so-called "green" pans out there in various stores lately: Martha Stewart's EcoCook Fry Pan, Target's Green pans, HSN.com's GreenPan, etc., etc.

I am also reading lots of good reviews (and bad) for all of these types of pans. Any particular winners in out there that are worthwhile? I checked out the Martha Stewart's samples at Macy's today, and the surface does seem pretty durable under my very-unscientific "fingernail test." I guess I'm mainly looking for a really tough nonstick surface; not sure what the most durable product really is.

Comments, warnings, and/or recommendations are very welcome.

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  1. HaagenDazs RE: Dansky Dec 10, 2008 03:02 PM

    Why not grab a nice cast iron or carbon steel pan?

    1. m
      mpalmer6c RE: Dansky Dec 10, 2008 05:09 PM

      The jury seems to be out on the safety and durability of TThermolon. For eggs and the like, I use Teflon, otherwise crbon steel or aluminum. No problem with sticking, with seasoning.

      1. scubadoo97 RE: Dansky Dec 10, 2008 05:48 PM

        So what makes them "green"?

        1 Reply
        1. re: scubadoo97
          HaagenDazs RE: scubadoo97 Dec 11, 2008 05:15 AM

          "So what makes them "green"?"

          ...advertisers.

        2. c
          chocolateman RE: Dansky Dec 11, 2008 10:19 PM

          I'm not sure how durable it is, but the cuisinart green gourmet looks interesting. It's a ceramic surface which should not have the gas/teflon coating issue that other non-sticks have, dead birds and all. It is suppose to be broiler safe, which most nonstick can't do I believe.

          Note that there is cuisinart has another ceramic nonstick which is green-something but you can tell right off that the construction is of a lower quality.

          I have yet to see any solid reviews on this, besides on amazon which appears to be glowing.

          1. t
            ThreeGigs RE: Dansky Dec 12, 2008 06:18 AM

            So far, no matter the brand, they all seem to quit being nonstick for me after about two to three months. Even if only used for something low heat, like omelettes. That said, the trick I discovered is to 'season' the pan once it loses its non-stickiness. I have 'season' in quotes, because I don't add oil, I just bake the thing (Greenpan) at 400 degrees F for an hour after cleaning it. It brings most of the non-stick properties back.

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