GreenPanValencia Pro Hard Anodized Healthy Ceramic Nonstick 11" Frying Pan Skillet, PFAS-Free, Induction, Dishwasher Safe, Oven Safe, Gray

Got this pan because teflon coated pans are toxic. Stainless steel pots are great, but if you have cooked eggs in a steel pan you know it is nearly impossible to clean. This pan is environmentally safer, and really is non stock and easy to clean. I definitely recommend it. Just a tip.. cook over a slightly lower temperature than your used to.

This pan is the best gift I have given myself in years. I wanted a non stick pan that I wouldn't have to replace in a year. The pan has a nice weight to it, not too heavy. I haven't had anything stick in it, the heat seems to be even. Cleaning it is a snap. I'm very happy with this purchase. I do wish it had come with a lid though.

The Greenpan is not only attractive it also has an even heat distribution and is totally non stick. Clean up is a breeze. Great pan for the price.

At this point, I'm sure you've read enough reviews to know that many people are complaining that this pan loses its non-stick qualities over time.Here's why and how to fix it:It's NOT enough to just use warm water and soap. It may LOOK clean, but it's NOT.There's still an invisible coating of whatever food you were cooking. Over time, these invisible food layers build up, reducing the non-stick qualities of the pan.Here's the solution:After you've cleaned your pan, clean it one more time, with SALT. Yes, just plain ol' table salt.Use a tablespoon of salt and a bit of cooking oil, and scrub the pan with a paper towel. Really get in there, and scrub everything.The salt acts as the perfect abrasive, stripping away those invisible sticky food layers, without damaging your pan's non-stick coating.It's equivalent to when you go to the dentist and they clean your teeth with that plaque scraper. That scraper is hard enough to remove plaque, but not hard enough to scratch your enamel.Same thing here.You'll know you've done it right, because after you clean and dry your pan, your fingers will now slide on the pan's surface just like they did when you first bought it.Now, even after restoring your pan's non-stick surface, I still suggest adding a few drops of fat (oil, butter, lard...) wiped around with a paper towel, before heating your pan. That will give you some added insurance.Hope this helps someone.

I bought this pan because I wanted a high-quality, non-toxic, non-stick pan. It had great reviews. It worked well for perhaps 1 week then, things started sticking. I used it primarily for making scrambled eggs or omelets in the morning, or sauteeing vegetables and stir-frying. It started to stick so badly, I had to add large amounts of oil or butter when making an omelet or scrambling eggs, and still the eggs would stick. Sometimes I would lose about 1/3 of the eggs on the pan. I assumed I must have got a lemon. The saucepans I bought seem to be working well (so far). I contacted the company and received the following email:“ We are very sorry to hear about the issues with your cookware. Don’t worry, this issue can be easily resolved!It is possible that you have a layer of carbonized oil built up on your pan that will create a barrier between the pan and your food. When this happens, you are basically cooking on the layer of burned oil as opposed to the surface of the pan. This layer may not be visible at first but may turn yellow-to-orange-to brown as the layer builds up.This cleaning method has proven to be extremely successful and can be used when you notice staining and/or sticking.Once completed, you may resume normal washing with soap and a soft sponge. Avoid use of abrasive cleaning pads and sponges or washing up brushes as the bristles are also abrasive. We have included our exterior cleaning method as well.Interior:Fill the pan halfway with water and bring it to a simmer for about 2 minutes. Pour out the water and place the pan on a sturdy surface such as a wooden cutting board. Carefully use a Melamine sponge (Mr. Clean Magic Eraser or our Restoring Sponge) and a little plain water on the warm surface to wipe away the food or stuck on oil. This should do the trick.The restoring sponge recommended for deep cleaning is perfectly safe. Our Product Team has tested this product for safety and durability. The sponge contains pores, which when moved around your pan, enables it to grab food and oil particles. Our cookware is coated and sealed and therefore, nothing will leach into your pan. Once the deep cleaning is complete, you may wash your pan as you normally would.Exterior:Plain tap water and the Mr. Clean Magic Eraser or any Melamine sponge should do the trick for minor staining! If you have stubborn stains, you may Mix baking soda and a little water to form a smooth paste; then use kitchen paper to rub the paste over the stained area (exterior surfaces only).As a reminder from our Care & Use instructions:It is very important to know the smoke point of the oil you choose. We recommend oils with a high smoke point, to reduce the chances of oils getting too hot and sticking to your pan. We therefore recommend keeping Extra Virgin Olive Oil for the salad bowl and not using it as a cooking oil because it easily oxidizes on exposure to air and heat.***It is extremely important to avoid abrasive cleaners/brushes/sponges when cleaning nonstick ceramic coated cookware.*** ***Abrasive cleaners and brushes can scuff your pan ever so slightly, that it will affect the nonstick properties.***Regular Olive Oil is a better option as it has a higher smoke point. We also find that many consumers like clarified butter (Ghee), Refined Coconut Oil, Grapeseed Oil, Peanut Oil and some vegetable oils with high smoke points. We suggest avoiding Avocado oil as this oil can become sticky when heated. If you do choose to cook with Avocado oil, please keep the heat on low to medium.Users should avoid all oils in spray form, as the tiny oil droplets will heat up very quickly and burn, creating a layer of carbonization on your pan. “So, to me, the point of using a non-stick pan is the easy care and clean up. Now I have to get a Magic Erase sponge (which are bad for you and the environment) and pregeat the pan with water becore cleaning? What a pain! Nevertheless, I followed the instructions. I was also mad that I am not supposed to use our preferred cooking oils: avocado oil, or Extra Virgin olive oil. I might add, these peculiarities, including the need for a Magic Erase sponge were not included in the Amazon listing, nor were they mentioned in/on the packaging. I got fed up with having to hear the pan and then clean it with the Magic Erase sponge. Also, the pan didn’t work much better after I did that. Also, the initial instructions did not say that you can only cook on medium and low. That doesn’t work for stir fry or browning chicken, etc. what is the point of this pan? It is awful. I have a normal, stainless steel pan that works better than this, with less oil, and my Lodge Logic cast iron pan doesn’t stick and is easier to clean. I am not at all happy with the performance of this pan.

The GreenPan is amazing! Despite being ceramic, it feels almost as slick as Teflon. Food slides off effortlessly and cleaning is a breeze. I just hope it lasts for a long time. I also bought a KitchenAid pan which turned out to be garbage - food sticks constantly and it's developed permanent discoloration despite proper care.

Man I love when something lives up to the hype, and this 11” pan comes thru. This is the evolution to the nonstick ceramic pan. I haveeverything from stainless steel to carbon steel but this is my go to pan. Quality, efficiency andeasy to maintain. 👍

This started out as the best pan ever. No sticking ever, very even heating. But now 3 ish months later it’s really starting to stick a lot with my morning eggs or other things I enjoy cooking. I keep it really clean and don’t use any harsh abrasive treatments on it. I’m getting bummed since it was for me a pretty expensive buy.