I found the most important thing with the Greenpan pans is low heat and oil of some sort. The pans heat up very fast, much faster than most other pans I have used. Once I dialed down the flame and added a bit more oil, i have stopped having burned food like shown in your video. Mine lasted me about 1.5 years before sticking so not too bad for a ceramic.
I did use olive oil and coconut oil exclusively and used a low heat to cook, but I think what happened with mine is it started scratching really early on even though I only used silicone and bamboo utensils, which made it less nonstick, and then the sticky spots just got out of control really fast. At this point, I’m just gonna stick with cast iron and black carbon steel. I didn’t feel like it was worth the money for such a short lifespan 🙁 But I’m glad you got more use out of yours! I wanted them to be good so badly 😕🤷🏻♀️
@@Abigail_Halseywell even after 1.5 years of use, you at least still gotten your moneys worth out of it. We still would like to have more bang for our bucks and have things last longer though. I don’t even eat outside, so a week straight with me cooking on this thing will allow the pan to more than pay for itself.
@@miguelrobb5719 have you tried black carbon steel? They’re nontoxic and are super nonstick if you care for them right. I think they’re a way better investment than the green pans personally.
@@miguelrobb5719 Yeah I was uncertain myself, but I tried them because another youtuber mentioned them in a nonstick pan video. I will say, you have to follow the manufacturer's instructions pretty closely to get the best results. Like I used to wash mine with soap, and once I stopped and started only using water and heat to clean, they've gotten SO much more nonstick. But at this point, I think they work better than my green pans ever did.
I’ve had a set of GreenPans for five years, and they’re just as good now as when I pulled them from the box. Mine have steel handles, so I can even broil in mine. I have cast iron too, but they’re less resistant to acidic foods than ceramic, and they weigh a ton. They are much more high maintenance than ceramic, and I can trust my inexperienced roommate to not wreck these like he has been known to do to the seasoning on my cast iron. Again, I’ve had mine for five years, and I neglected some cheesy nonsense in my sauce pan the other day. I came back the next morning to clean it, and the cheesy, starchy, glued on concoction had curled away from the sides of the pan. All I had to do was wipe it out, and give it a gentle wash. I don’t understand how some people claim to treat these pans well, and I can get five years out of mine, but they get two months.
I’ve been cooking for a long time. There is no perfect pan. I used to use cast iron. It’s very good and safe unless iron into your food is a concern. And you do have to be careful about cooking tomato-based foods in cast iron. I stopped using cast iron because the pans are very heavy and now are too heavy for me. Carbon steel, I have heard, is very good but also heavy. Stainless steel is very good but in saucepans it takes forever to bring water to boil, and if you don’t do things a certain way things do stick. The latest teflon is not as dangerous as it was twenty years ago - disadvantages are you can’t use metal utensils, and you MUST be sure not to cook at high temperatures. Ceramic is safe but wears out faster. And each kind of pan requires different care and different cooking methods to get good results and to last longer. My point? Use what works for you, even carefully-used Teflon, and get the best quality you can afford. Each kind of pan I mentioned has varying qualities out there. And don’t let anybody make you feel stupid or guilty. It’s JUST a pan:)
I’ve been using green pans for four years now or five no problem and sometimes I have to use barkeepers’s friend to get some stains off but it’s great. I love it. I have the two skillets.
Same exact thing happened with my green pan skillet! I almost bought another one because I was like maybe I did something wrong but this affirmed by decision to find another brand
Vinegar is your best bet for removing deposits (it works in the same way a chefs adding wine to the pan, so as to lift all those tasty deposits to make a sauce or gravy). However, my best advice is to buy a quality Tri-Ply Stainless Steel skillet and learn how to use it to avoid food sticking. After all, 99.99% of professional kitchens use Stainless, and they couldn't do that if everything was constantly sticking. You just need to learn the correct techniques.
Thanks for this. My wife and I are hoping to get our first home and we're deciding what kind of healthy cookware we want to purchase. I heard good things about ceramic. I cook a lot so I'd need something durable and hopefully nonstick.
You're far better off looking at consumer reports than randos on youtube. She does nothing to actually back up her claims, and these pans are consistently rated very highly by organizations who test them.
When I had a greenpan wok style pan it worked really well. I remember the sponges recommended were just melamine sponges (magic eraser). Just for it doing that kind of sticking, I am left wondering how you did that. That said, these days I keep stainless steel and carbon steel around exclusively.
Interesting. I have a Greenpan 8 in skillet that I cook scrambled eggs in every morning. I’ve been using it like that for about 2 years. I did cook a hamburger in it once. It is still in like new condition. I have other larger Greenpan skillets that I use for fish and meat and they are in excellent condition. I do have a few chips on the top edges from using a glass lid. I use medium heat…never high heat. I’m lazy and don’t like cleaning my cast iron and stainless steel skillets after use otherwise I would use them more.
@@Abigail_HalseyI have started using the GP5 for cooking Salmon in the oven at 435 deg f. So far, works great and cleanup is as easy as it gets. I cook Salmon like the 2x per week
Ceramic fry pans do not work well with certain types of fat. Most liquid oils, but particularly olive oil, will kill the non-stick effect fast. They work much longer if one only uses solid fats (no margarine either). Also, fast temperature changes (for example cold water immediately after use, or cold wine while cooking) create micro cracks which make food stick and additionally intensify the oil problem.
Helpful info, good job! Technically, these are not ceramic but coated with silicone dioxide. After a while, they lose their non-stick properties. Teflon no longer uses toxic materials (as of ~2011). The best are stainless steel if you know how to cook and clean them. They must be heated BEFORE introducing oil and food. Cast iron are also great once treated, but they are heavy. You also don’t have to worry about temps with cast iron.
I have a deBuyer carbon steel omelette pan. It’s easy to season and my eggs slide around better than non stick with just a bit of butter or oil. It just gets better with every use.
I used to have a carbon steel wok that was like that. I told my husband to see if he could cancel our green pan order so I could get some carbon steel. But I won’t get it for everything but I cook a lot of acidic foods so I’ll get some stainless steel too. I’m coming away from a caraway set that actually didn’t last as long as the green pan rio set I had. So that was disappointing.
I was having the same issues, and I noticed you can’t heat the pan without oil in it. Add the oil, spread it and slowly heat it up. Also use salt to scrub it clean
I kind of abuse my Greenpan pans and they seem to hold up well. The nonstick aspect isn't super great, like when I cook scrambled eggs, but that is okay with me. I don't want to spend hundreds of dollars on pans. I just got 2 new Greenpans, one of which was their grill pan. I used it to grill up some pork chops and it worked great. So I am happy with these.
This video was so informative. I had the Scanpan Ceramic Titanium for 16 years and the coating wore out. I picked up two GreenPans at TJMaxx for $31. For that price, I can affprd to use these pans to see what the type is about. I still have my stainless steel pans to use.
Diamond sprinkled means like the cutting discs in constructions, its the same procedure , you cant see the blinking shining on the diamonds cause they are not polished, but still the hardest material in the world. greenpan is a belgian company they do really awesome products. btw...very nice review
Have you tried the green pans new pan the GP5? I just ordered it. I’ve used the Rio pan for the last couple of years also. But mine has raised 4 children and I’ve used it a million times. Lol
I have not. At this point, I’m hesitant to try another green pan because the rio’s went so fast for me, and I’m pretty happy with my current pans. You’ll have to let me know how it holds up though!
In my opinion, not worth he money. But I REALLY like my black carbon steel pans. I talk about them at the end of this video and I have a full review here th-cam.com/video/DtiA2TmEFhw/w-d-xo.html They are a bit more expensive, but I own two of them and one cast iron and thats all I need. You have to season them according the the manufacturers instructions but they are about as nonstick as the teflon pans, nontoxic, and they just get better with time. I recommend them to everyone!
The green pan is by far the best pans that I have used. All they need is a dab of real butter and forget about it. No lie, I actually have a hard time flipping eggs because they move around the pan too much.
According to their website only some of their pans work on induction tops. The rio set is not recommended for them, which is what I show in this video.
Thanks so much for this review. I’m just now considering the safe non stick pans and I don’t want to waste my money. I’ve considered carbon steel before, so I will consider that again. At least they last and will not need replacing within a few years.
GreenPan is 100% perfectly fine and will last you for years if you treat it as the manufacturer tells you to. They are consistently reviewed by professional reviewers as some of the best nonstick pans on the market. Don't go thinking that this review is somehow legit, especially when she does nothing to validate her claims. (And before anyone tries it, no, her photo/video footage isn't proof. It doesn't prove the pans are the same. It doesn't tell us how she used the pans. It doesn't tell us how she tried to clean them. It doesn't tell us whether she did her own thing or followed the recommendations). She's literally just telling you something and hoping you believe it.
@@amypetty5013 so if she wore it actually show us everything you just said that she should the video would be couple hours long. Why would she hold up a completely different pan than the one that she’s reviewing? You’re completely implying that she just is lying through her teeth and holding up an absolutely different pan than the one that she’s reviewing and that’s ridiculous and dumb and mean and cruel, get a life and stop criticizing, random people making videos for other peoples benefit. And besides haven’t heard if you don’t have anything nice to say, don’t say anything at all.
@@susannestieglitz7707 I'll say what I damn well please and you aren't going to sway me with cliched tropes. What I'm implying is that there's no reason to believe her claims because they are contrary to professional reviewers who are qualified to test products and know how to do so. When a random reviewer on youtube makes claims that are counter to official reviews from certified consumer protection groups, you damn well better believe there's a problem and it lies with the random youtuber.
@@amypetty5013 well if that’s how you feel, why were you even watching her review since it’s rather obvious from the get go that she’s one of those ‘random reviewers on TH-cam’, and NOT a professional certified expert? Sounds like you don’t typically care what some ‘random reviewer on TH-cam’ has to say, so why watch? You are claiming that you only believe things from qualified or certified official groups so why were you watching this video and what did you expect? She wasn’t misrepresenting herself and trying to look like she was a professional certified consumer protection group doing an official review in some tester kitchen, was she? She wasn’t misleading us or tricking us into watching her video by making it appear like she was a professional ‘qualified’ tester. It looked extremely obvious she was just an average Joe giving a review as nothing more than just an average Joe, so why are you beating her up and criticizing the hell out of her for not being an official qualified certified consumer group when she wasn’t claiming that she was? Yeah, you can say whatever the damn hell you want. It’s the United States of America and free speech rules. But she didn’t do anything to deserve such harsh, mean spirited criticism. End of story.
You're cooking way, way too hot. I would invest another $20 and get an Infrared Thermometer Gun (LaserPro LP300). Keep it under 350° F and only short searing 450° F.
I always cooked on low to medium low 🤷🏻♀️ Ultimately I’m just gonna stick with more durable nontoxic pans from here on out like cast iron and black carbon steel ☺️
@@Abigail_Halsey .. I still would recommend looking into an infrared thermal gun it'll be the best $20 you'll ever spend on cooking, and also a fast read temperature probe makes all the difference in the world. As far as carbon steel and cast iron .. some doctors would argue against iron pans; it depends upon your iron levels. In women of a childbearing age probably not so much an issue but for a lot of men and women they have plenty of iron. _(Just passing along what I've learned, I'm a chemical engineer not an MD)_ However, to me when seasoned properly they're good in my book. I've learned how not to stick my food on even stainless steel. I've been kicking around the idea of ceramic pans for some time, but in general in the past they're pretty mediocre so I was curious.
Judging from your photos of the pans and food that stuck in them, the dark dark stuff in the pan was definitely cooked at too high a temp, or for too long. Cast iron or carbon steel can tolerate heat a lot more, so it’s great you like them:) I loved using cast iron but nowadays they are way too heavy for me. I like your style of presentation😊
My Ceramic Greenpan sticks even 1st day of usage. 😅😂 Waste of money n kinda feel been cheated 😔 Been using Season Carbon Steel pan n Lodge Cast Iron pan and been happy since. Money well spent. 😀
Wish I could use carbon steel or cast iron, unfortunately I already am prone to high iron levels. Cast iron and carbon steel leach a fair amount of iron into food so it's a no go for me.
Just love your presentation, very conversational, no made up words. I inherited two Green Pans for free. Just wanted to know if they are toxic. I'll use them until they stop working, then throw them out.
I've been using Green pan for 10 years now and never had I had anything stick or burn. They do heat fast, so using a low temp for cooking is best. This is absolutely the best cookware and I will never use anything else. Sorry you had such a bad experience.
I've seen doctors on TH-cam say that Aluminum and non-stick cookware causes plaques on the brain resulting in dementia and Alzheimer's. I noticed that my stainless steel ceramic coated pan became less and less non-stick after about two years. It was time to replace it, so I purchased the GreenPan Venice Pro Tri-Ply Stainless Steel Healthy Ceramic nonstick set of pans (16 piece) for about $422 on sale. I noticed that they do have an aluminum core, but that's under three layers of stainless steel, so I figured it's safe. They are guaranteed by the company not to emit fumes and don't have any of the toxic chemicals. I'd like to try some carbon steel and cast iron pans as well. Thanks for your review.
I agree with the @TheLordMelodyCalypso below. Learn how to cook first, and perhaps (if you want to be taken seriously) do not film a pan review in your bedroom - really weird. The temp for that potsticker appeared to be way too hot, it is not a wok. That said, these pans are overkill. Why does someone need a non-stick sauce pan, dutch oven etc?
LMAO nothing about this review is honest or heart-felt. She does NOTHING to actually validate her claims. She literally just expects you to take her at her word without evidence. And her word is contrary to that of actual reviews from trusted organizations. She's full of shit.
I randomly clicked into this video. And now I believe these non stick pan manufacture pays a whole lot to people to promote it. Or to attack user's bad review. If you are someone who are consider buying non stick, don't. There is no non stick that last over 3 months, non stick warrior claim it's user error. I don't know how it's user error when a iron or stainless can cook anything and last for decades while I'll have to baby a non stick for it to last a year. And it takes extra space since you can only use low heat. Plus tasty protein always comes out of heavy cookware. I've bought 1 set of stainless from Kirkland and 1 set of cast iron from Lodge when I was 17, I believe that'll be all I need in this life. While I've tried dozens of non stick and all of them becomes garbage.
My experience with ceramic coating pans is they loose nonstick properties in about 1yr with mild use at low medium heat levels. .now i have whole gamut of cookware and ceramic coating definitely didn't last nearly as long as Teflon coating cookware given they're similar price points and safety since 2011-2013 when carcinogens were removed from manufacturing process....
My 16" green pan frying pan lasted 3 months. Never had over more than medium heat. I'm a great cook and followed directions to the letter. Green Pan makes lousy cookware. Period end of story.
I bought a Martha Stewart set with the same cream coloured ceramic coating and I can confirm this review 100%. Fry pans stain with heavy frying. Impossible to remove burn on stains
Except it's NOT the same ceramic coating. GreenPan uses proprietary technology in their ceramic coatings. Another line of nonstick cookware isn't using the same thing just because it's also ceramic. The formulations are different.
Une vraie calamité ! Ces casseroles ne correspondent pas à ce qui est annoncé. Elles prétendent être antiadhésives, mais pratiquement tout colle aux casseroles comme de la glu. Mes deux précédentes critiques négatives n'ont jamais été publiées. Il se passe quelque chose d'étrange ici. J'ai demandé le remboursement, mais on me ignore. Ces casseroles sont bon marché et médiocres, ne valent pas une fraction de leur coût.
guuh u need to stop ur tryn to sell products sure i get the health side of it and what their made but then u follow up with what ur using to get that brand out here in these ytube streets i 👀👀u lol good job
I actually made this video because I was frustrated with the fact that I had spent all this money on ceramic cookware and it was trash in a matter of months. At first, I didn’t know what other options I had that were both nonstick and nontoxic, and I did A LOT of research on my own until I found these. I made this video because I wanted to warn people about my experience with ceramic cookware before they went out and spent their hard-earned money on it. And I also felt that it would be helpful to tell them what’s actually been working for me, instead of just telling them not to buy the green pan. This video is not sponsored by this brand, and I make almost nothing off Amazon associate commission, so I can assure you that this video was not monetarily motivated. I genuinely wanted to help people. And I think it has 🥰
Check Out My Black Carbon Steel Pan Review Next! th-cam.com/video/DtiA2TmEFhw/w-d-xo.html
I found the most important thing with the Greenpan pans is low heat and oil of some sort. The pans heat up very fast, much faster than most other pans I have used. Once I dialed down the flame and added a bit more oil, i have stopped having burned food like shown in your video. Mine lasted me about 1.5 years before sticking so not too bad for a ceramic.
I did use olive oil and coconut oil exclusively and used a low heat to cook, but I think what happened with mine is it started scratching really early on even though I only used silicone and bamboo utensils, which made it less nonstick, and then the sticky spots just got out of control really fast. At this point, I’m just gonna stick with cast iron and black carbon steel. I didn’t feel like it was worth the money for such a short lifespan 🙁 But I’m glad you got more use out of yours! I wanted them to be good so badly 😕🤷🏻♀️
@@Abigail_Halseywell even after 1.5 years of use, you at least still gotten your moneys worth out of it. We still would like to have more bang for our bucks and have things last longer though. I don’t even eat outside, so a week straight with me cooking on this thing will allow the pan to more than pay for itself.
@@miguelrobb5719 have you tried black carbon steel? They’re nontoxic and are super nonstick if you care for them right. I think they’re a way better investment than the green pans personally.
@@Abigail_HalseyI saw those at Walmart today. I thought they were another bullcrap nonstick that didn’t last very long. Wow I guess I was wrong
@@miguelrobb5719 Yeah I was uncertain myself, but I tried them because another youtuber mentioned them in a nonstick pan video. I will say, you have to follow the manufacturer's instructions pretty closely to get the best results. Like I used to wash mine with soap, and once I stopped and started only using water and heat to clean, they've gotten SO much more nonstick. But at this point, I think they work better than my green pans ever did.
I’ve had a set of GreenPans for five years, and they’re just as good now as when I pulled them from the box. Mine have steel handles, so I can even broil in mine. I have cast iron too, but they’re less resistant to acidic foods than ceramic, and they weigh a ton. They are much more high maintenance than ceramic, and I can trust my inexperienced roommate to not wreck these like he has been known to do to the seasoning on my cast iron. Again, I’ve had mine for five years, and I neglected some cheesy nonsense in my sauce pan the other day. I came back the next morning to clean it, and the cheesy, starchy, glued on concoction had curled away from the sides of the pan. All I had to do was wipe it out, and give it a gentle wash. I don’t understand how some people claim to treat these pans well, and I can get five years out of mine, but they get two months.
That's because she's full of shit. This isn't in any way, shape, or form, an honest or legit review.
I’ve been cooking for a long time. There is no perfect pan. I used to use cast iron. It’s very good and safe unless iron into your food is a concern. And you do have to be careful about cooking tomato-based foods in cast iron. I stopped using cast iron because the pans are very heavy and now are too heavy for me. Carbon steel, I have heard, is very good but also heavy. Stainless steel is very good but in saucepans it takes forever to bring water to boil, and if you don’t do things a certain way things do stick. The latest teflon is not as dangerous as it was twenty years ago - disadvantages are you can’t use metal utensils, and you MUST be sure not to cook at high temperatures. Ceramic is safe but wears out faster. And each kind of pan requires different care and different cooking methods to get good results and to last longer. My point? Use what works for you, even carefully-used Teflon, and get the best quality you can afford. Each kind of pan I mentioned has varying qualities out there. And don’t let anybody make you feel stupid or guilty. It’s JUST a pan:)
Interesting! But what's the deal about cast iron and tomatoes?
I’ve been using green pans for four years now or five no problem and sometimes I have to use barkeepers’s friend to get some stains off but it’s great. I love it. I have the two skillets.
Same exact thing happened with my green pan skillet! I almost bought another one because I was like maybe I did something wrong but this affirmed by decision to find another brand
What is the best oil to use? Thank you.
Vinegar is your best bet for removing deposits (it works in the same way a chefs adding wine to the pan, so as to lift all those tasty deposits to make a sauce or gravy).
However, my best advice is to buy a quality Tri-Ply Stainless Steel skillet and learn how to use it to avoid food sticking. After all, 99.99% of professional kitchens use Stainless, and they couldn't do that if everything was constantly sticking. You just need to learn the correct techniques.
Thanks for the advice! I'll look into it (:
Thanks for this. My wife and I are hoping to get our first home and we're deciding what kind of healthy cookware we want to purchase. I heard good things about ceramic. I cook a lot so I'd need something durable and hopefully nonstick.
You should check out black carbon steel! It’s nonstick if you season it right and just gets better with time. We just cook with that and a cast iron
You're far better off looking at consumer reports than randos on youtube. She does nothing to actually back up her claims, and these pans are consistently rated very highly by organizations who test them.
When I had a greenpan wok style pan it worked really well. I remember the sponges recommended were just melamine sponges (magic eraser). Just for it doing that kind of sticking, I am left wondering how you did that. That said, these days I keep stainless steel and carbon steel around exclusively.
Interesting. I have a Greenpan 8 in skillet that I cook scrambled eggs in every morning. I’ve been using it like that for about 2 years. I did cook a hamburger in it once. It is still in like new condition. I have other larger Greenpan skillets that I use for fish and meat and they are in excellent condition. I do have a few chips on the top edges from using a glass lid. I use medium heat…never high heat. I’m lazy and don’t like cleaning my cast iron and stainless steel skillets after use otherwise I would use them more.
That’s good! Do you know which collection it’s from?
@@Abigail_Halsey the 8 in pan I use for eggs is the cheap Rio collection . The larger pans are Performance Pro and GP5...more expensive
@@Abigail_HalseyI have started using the GP5 for cooking Salmon in the oven at 435 deg f. So far, works great and cleanup is as easy as it gets. I cook Salmon like the 2x per week
Ceramic fry pans do not work well with certain types of fat. Most liquid oils, but particularly olive oil, will kill the non-stick effect fast. They work much longer if one only uses solid fats (no margarine either). Also, fast temperature changes (for example cold water immediately after use, or cold wine while cooking) create micro cracks which make food stick and additionally intensify the oil problem.
I recently found and bought mine on macys and I ABSOLUTELY LOVE THEM (the original green pan) ❤️ got the stainless steel /ceramic
The link says greenlife versus Greenpan, which is it? Same brand?
Helpful info, good job! Technically, these are not ceramic but coated with silicone dioxide. After a while, they lose their non-stick properties. Teflon no longer uses toxic materials (as of ~2011). The best are stainless steel if you know how to cook and clean them. They must be heated BEFORE introducing oil and food. Cast iron are also great once treated, but they are heavy. You also don’t have to worry about temps with cast iron.
I have a deBuyer carbon steel omelette pan. It’s easy to season and my eggs slide around better than non stick with just a bit of butter or oil. It just gets better with every use.
I used to have a carbon steel wok that was like that. I told my husband to see if he could cancel our green pan order so I could get some carbon steel. But I won’t get it for everything but I cook a lot of acidic foods so I’ll get some stainless steel too. I’m coming away from a caraway set that actually didn’t last as long as the green pan rio set I had. So that was disappointing.
I’ll have to add that to my collection next! 😍
I was having the same issues, and I noticed you can’t heat the pan without oil in it. Add the oil, spread it and slowly heat it up. Also use salt to scrub it clean
Ive cooked with mine daily for over a year
Is this the Stanley Tucci’s Cookware?
Always add some oil or fat. Its weird to cook without some fat or oil. It's called a frypan not a drypan.
I wouldn't blame the pan for that 2:52
Yeah...I appreciated the review, but that looks like straight up negligence, which makes it more difficult to judge the value of the information.
what is the nontoxic pots and pans??
I kind of abuse my Greenpan pans and they seem to hold up well. The nonstick aspect isn't super great, like when I cook scrambled eggs, but that is okay with me. I don't want to spend hundreds of dollars on pans. I just got 2 new Greenpans, one of which was their grill pan. I used it to grill up some pork chops and it worked great. So I am happy with these.
Have you tried Cast iron pans ?
This video was so informative. I had the Scanpan Ceramic Titanium for 16 years and the coating wore out. I picked up two GreenPans at TJMaxx for $31. For that price, I can affprd to use these pans to see what the type is about. I still have my stainless steel pans to use.
Thanks for sharing! I'm so glad it was helpful ☺️
Diamond sprinkled means like the cutting discs in constructions, its the same procedure , you cant see the blinking shining on the diamonds cause they are not polished, but still the hardest material in the world. greenpan is a belgian company they do really awesome products. btw...very nice review
Have you tried the green pans new pan the GP5? I just ordered it. I’ve used the Rio pan for the last couple of years also. But mine has raised 4 children and I’ve used it a million times. Lol
I have not. At this point, I’m hesitant to try another green pan because the rio’s went so fast for me, and I’m pretty happy with my current pans. You’ll have to let me know how it holds up though!
Exact same thing happened with us!!! We went from pan to pan in the set as they failed one after another! Ugh
So what's the outcome of this, they suck? All hype?
What's a reasonably priced alternative?
In my opinion, not worth he money. But I REALLY like my black carbon steel pans. I talk about them at the end of this video and I have a full review here th-cam.com/video/DtiA2TmEFhw/w-d-xo.html
They are a bit more expensive, but I own two of them and one cast iron and thats all I need. You have to season them according the the manufacturers instructions but they are about as nonstick as the teflon pans, nontoxic, and they just get better with time. I recommend them to everyone!
Found 2 at good will brand new. No problems
I always use spray oil in non stick
The green pan is by far the best pans that I have used. All they need is a dab of real butter and forget about it. No lie, I actually have a hard time flipping eggs because they move around the pan too much.
Does this pan scratch induction glas tops? Just got mine and I am unsure.
According to their website only some of their pans work on induction tops. The rio set is not recommended for them, which is what I show in this video.
Absolutely love your reviews Really good thank you
Thank you so much ☺️
The diamond sprinkles scare me. Diamonds make the sharpest knives. If any of those particles is ingested the body may not rid of it.
Thanks! You just saved me from spending $300 at costco! Much appreciated.
Glad I could help 😁
Thanks so much for this review. I’m just now considering the safe non stick pans and I don’t want to waste my money. I’ve considered carbon steel before, so I will consider that again. At least they last and will not need replacing within a few years.
12" Lima Collection fry pan at TJ Maxx for $17
GreenPan is 100% perfectly fine and will last you for years if you treat it as the manufacturer tells you to. They are consistently reviewed by professional reviewers as some of the best nonstick pans on the market. Don't go thinking that this review is somehow legit, especially when she does nothing to validate her claims. (And before anyone tries it, no, her photo/video footage isn't proof. It doesn't prove the pans are the same. It doesn't tell us how she used the pans. It doesn't tell us how she tried to clean them. It doesn't tell us whether she did her own thing or followed the recommendations). She's literally just telling you something and hoping you believe it.
@@amypetty5013 so if she wore it actually show us everything you just said that she should the video would be couple hours long. Why would she hold up a completely different pan than the one that she’s reviewing? You’re completely implying that she just is lying through her teeth and holding up an absolutely different pan than the one that she’s reviewing and that’s ridiculous and dumb and mean and cruel, get a life and stop criticizing, random people making videos for other peoples benefit. And besides haven’t heard if you don’t have anything nice to say, don’t say anything at all.
@@susannestieglitz7707 I'll say what I damn well please and you aren't going to sway me with cliched tropes. What I'm implying is that there's no reason to believe her claims because they are contrary to professional reviewers who are qualified to test products and know how to do so.
When a random reviewer on youtube makes claims that are counter to official reviews from certified consumer protection groups, you damn well better believe there's a problem and it lies with the random youtuber.
@@amypetty5013 well if that’s how you feel, why were you even watching her review since it’s rather obvious from the get go that she’s one of those ‘random reviewers on TH-cam’, and NOT a professional certified expert?
Sounds like you don’t typically care what some ‘random reviewer on TH-cam’ has to say, so why watch? You are claiming that you only believe things from qualified or certified official groups so why were you watching this video and what did you expect?
She wasn’t misrepresenting herself and trying to look like she was a professional certified consumer protection group doing an official review in some tester kitchen, was she? She wasn’t misleading us or tricking us into watching her video by making it appear like she was a professional ‘qualified’ tester. It looked extremely obvious she was just an average Joe giving a review as nothing more than just an average Joe, so why are you beating her up and criticizing the hell out of her for not being an official qualified certified consumer group when she wasn’t claiming that she was?
Yeah, you can say whatever the damn hell you want. It’s the United States of America and free speech rules. But she didn’t do anything to deserve such harsh, mean spirited criticism.
End of story.
Too cute and sassy! Love it! 😂
You're cooking way, way too hot. I would invest another $20 and get an Infrared Thermometer Gun (LaserPro LP300). Keep it under 350° F and only short searing 450° F.
I always cooked on low to medium low 🤷🏻♀️ Ultimately I’m just gonna stick with more durable nontoxic pans from here on out like cast iron and black carbon steel ☺️
@@Abigail_Halsey .. I still would recommend looking into an infrared thermal gun it'll be the best $20 you'll ever spend on cooking, and also a fast read temperature probe makes all the difference in the world. As far as carbon steel and cast iron .. some doctors would argue against iron pans; it depends upon your iron levels. In women of a childbearing age probably not so much an issue but for a lot of men and women they have plenty of iron. _(Just passing along what I've learned, I'm a chemical engineer not an MD)_ However, to me when seasoned properly they're good in my book. I've learned how not to stick my food on even stainless steel. I've been kicking around the idea of ceramic pans for some time, but in general in the past they're pretty mediocre so I was curious.
Judging from your photos of the pans and food that stuck in them, the dark dark stuff in the pan was definitely cooked at too high a temp, or for too long. Cast iron or carbon steel can tolerate heat a lot more, so it’s great you like them:) I loved using cast iron but nowadays they are way too heavy for me.
I like your style of presentation😊
My Ceramic Greenpan sticks even 1st day of usage. 😅😂 Waste of money n kinda feel been cheated 😔
Been using Season Carbon Steel pan n Lodge Cast Iron pan and been happy since. Money well spent. 😀
Thats the worst, I'm sorry! I hope you were at least able to return it 😭
Boil water with baking soda it worked on mine
Looks like that pan seemed way too hot. Also there Didnt seem to be any oil or too little.
Wish I could use carbon steel or cast iron, unfortunately I already am prone to high iron levels. Cast iron and carbon steel leach a fair amount of iron into food so it's a no go for me.
That is unfortunate 😕 Have you found any other good alternatives?
Stainless steel is the way to go
Just love your presentation, very conversational, no made up words. I inherited two Green Pans for free. Just wanted to know if they are toxic. I'll use them until they stop working, then throw them out.
Thank you! Glad to have been informative (:
I've been using Green pan for 10 years now and never had I had anything stick or burn. They do heat fast, so using a low temp for cooking is best. This is absolutely the best cookware and I will never use anything else. Sorry you had such a bad experience.
Thank you for your honest review!
Of course! I hope it helped 🥰
I've seen doctors on TH-cam say that Aluminum and non-stick cookware causes plaques on the brain resulting in dementia and Alzheimer's. I noticed that my stainless steel ceramic coated pan became less and less non-stick after about two years. It was time to replace it, so I purchased the GreenPan Venice Pro Tri-Ply Stainless Steel Healthy Ceramic nonstick set of pans (16 piece) for about $422 on sale. I noticed that they do have an aluminum core, but that's under three layers of stainless steel, so I figured it's safe. They are guaranteed by the company not to emit fumes and don't have any of the toxic chemicals. I'd like to try some carbon steel and cast iron pans as well. Thanks for your review.
I agree with the @TheLordMelodyCalypso below. Learn how to cook first, and perhaps (if you want to be taken seriously) do not film a pan review in your bedroom - really weird. The temp for that potsticker appeared to be way too hot, it is not a wok. That said, these pans are overkill. Why does someone need a non-stick sauce pan, dutch oven etc?
Baking powder works to remove I have greenpans… butter works best when cooking with these pans nothing sticks….
Mine sticks after two months. It was expensive and a big waste of money. I do have propane gas which burns hot so maybe it’s was that.
Its so disappointing cause they're not cheap. I only used mine on gas and the same thing happened to me. I think it's just the design.
Did not like my green pans..did not last long..i like my oxo diamond coated non stick pans. It lasts about a year.😢
Have you tried black carbon steel? It’s the closest thing to a nonstick I’ve found that’s also nontoxic, and they get better with time ☺️
Thank you for your honest and heart-felt review
LMAO nothing about this review is honest or heart-felt. She does NOTHING to actually validate her claims. She literally just expects you to take her at her word without evidence. And her word is contrary to that of actual reviews from trusted organizations. She's full of shit.
Great video and great information
Ya, greenpan skillets are garbage.
Everything sticks to them.
In fact, it’s kind of amazing how food can stick regardless of how much oil you use.
I randomly clicked into this video. And now I believe these non stick pan manufacture pays a whole lot to people to promote it. Or to attack user's bad review.
If you are someone who are consider buying non stick, don't.
There is no non stick that last over 3 months, non stick warrior claim it's user error.
I don't know how it's user error when a iron or stainless can cook anything and last for decades while I'll have to baby a non stick for it to last a year. And it takes extra space since you can only use low heat. Plus tasty protein always comes out of heavy cookware.
I've bought 1 set of stainless from Kirkland and 1 set of cast iron from Lodge when I was 17, I believe that'll be all I need in this life. While I've tried dozens of non stick and all of them becomes garbage.
My experience with ceramic coating pans is they loose nonstick properties in about 1yr with mild use at low medium heat levels. .now i have whole gamut of cookware and ceramic coating definitely didn't last nearly as long as Teflon coating cookware given they're similar price points and safety since 2011-2013 when carcinogens were removed from manufacturing process....
After 1 year I made change
My 16" green pan frying pan lasted 3 months. Never had over more than medium heat. I'm a great cook and followed directions to the letter. Green Pan makes lousy cookware. Period end of story.
Clearly cooking with excessive heat. The key to all non stick is using lower heat..avoid High at all cost. You’re not a professional.
GreenPan are the worst nonstick pans I ever had, and the most important I couldn't believe I bought them in Costco 😢
I have the same problem using greenpan.. 👎👎👎👎👎
So frustrating. I really do recommend the black carbon steel ones though! So much better
I think she just needs to learn how to cook.
Ceramic pans are awesome.
have you found a goog non-stick pan lol
I bought a Martha Stewart set with the same cream coloured ceramic coating and I can confirm this review 100%. Fry pans stain with heavy frying. Impossible to remove burn on stains
Except it's NOT the same ceramic coating. GreenPan uses proprietary technology in their ceramic coatings. Another line of nonstick cookware isn't using the same thing just because it's also ceramic. The formulations are different.
Mine chipped like crazy
It’s so disappointing because they’re not cheap!
Une vraie calamité !
Ces casseroles ne correspondent pas à ce qui est annoncé. Elles prétendent être antiadhésives, mais pratiquement tout colle aux casseroles comme de la glu. Mes deux précédentes critiques négatives n'ont jamais été publiées. Il se passe quelque chose d'étrange ici. J'ai demandé le remboursement, mais on me ignore. Ces casseroles sont bon marché et médiocres, ne valent pas une fraction de leur coût.
Agreed!
guuh u need to stop ur tryn to sell products sure i get the health side of it and what their made but then u follow up with what ur using to get that brand out here in these ytube streets i 👀👀u lol good job
I actually made this video because I was frustrated with the fact that I had spent all this money on ceramic cookware and it was trash in a matter of months. At first, I didn’t know what other options I had that were both nonstick and nontoxic, and I did A LOT of research on my own until I found these. I made this video because I wanted to warn people about my experience with ceramic cookware before they went out and spent their hard-earned money on it. And I also felt that it would be helpful to tell them what’s actually been working for me, instead of just telling them not to buy the green pan.
This video is not sponsored by this brand, and I make almost nothing off Amazon associate commission, so I can assure you that this video was not monetarily motivated. I genuinely wanted to help people. And I think it has 🥰
They dont know if its harmful... yeah sure 😂😂😂
They are charging too much for nothing. Waste of money. Curtis cookware is the worst on the planet, this one and all others not to good either.
Green pan dumb pan.... like orgreenic pans.
Super negative review. Hater energy
sus
I think maybe you just don't know how to cook
Stainless steel is the best . Learn to cook on them