With the amount of cooking I do, I've blown through quite a few nonstick frying pans in my day. So, the new grey colored non-stick frying pan, called the "Green Pan" caught my eye on a recent shopping trek to Target.
Photo Credit: Elaine Magee
The packaging states that these pans use "THERMOLON" nonstick coating which is PTFE-Free and is manufactured PFOA-free - two chemicals the planet is better off without. It proudly states that it will significantly reduce your carbon footprint! As many things these days, it is made in China but was designed by teams in Belgium and the US.
The first few weeks I was using the GreenPan I was a happy camper (or cooker) but I know enough to know a cook and her pan needs to get past the "honeymoon phase," as I like to call it, to really know if a non-stick pan is going to work out in the long run. I did notice that food seemed to cook faster with the Green Pan which helps cut down on energy use I would think (another way the pan is "green.")
I did some homework on the product website and noticed they did not recommend using cooking sprays, due to the tendency to leave a residue on the pan, so I used a little bit of canola or olive oil (straight from the bottle) when using the pan. Nothing stuck to the surface the first few weeks, but ironically I found the pan really needs a bit of oil to keep the surface "nonstick." As I was going into the second month with the green pan, I noticed that little bits of food started sticking to the pan. Cleaning the pan involved an increasing amount of soaking time and elbow grease and a light brown residue had permanently attached itself to my formerly beautiful and appealing light grey pan.
At this point, a slightly frustrated Elaine combed their product website (www.green-pan.com) for information on cleaning the residue or preventing the residue but came up short. If there was a phone number I would have called it (even if it went to Belgium) anxiously hoping for advice. I really wanted to love this new light grey colored "green" pan!
On the up side, it appears to be recyclable! I will continue to use this pan and see how much farther I get with it but I'm hoping future generations of the "green pan" will have figured out how to resist residue and to stay as nonstick as it did those first glorious few weeks!
Labels: cooking green