GreenPan Rio 8" and 10" Frying Pan Skillet Set, PFOA and PFAS-Free, Healthy Ceramic Nonstick Cookware, Stay-Cool Bakelite Handles, Dishwasher Safe, Easy Clean, Durable Performance, Black

Love my new pans so much I am purchasing them again for my vacation home. They are lightweight and clean easily without scratches. Great to cook with using olive oil

Nice pans. I like the quality and the non stick surface.

Great pans and no sticking.

straight out of the box, there was a scratch on the pan!!!! wow!!!

Easy to clean, stickiness

The non-stick feature of this pan/skillet was good for 3 uses, at which point it became difficult to clean and permanently stained. My only use was to cook eggs and hashbrowns on medium heat with either coconut oil or avocado oil. I used a silicon spatula. I cleaned the pan immediately after cooking with water and a dish cloth (no abrasive soap or brush). When cooking hashbrowns, I used some finely ground paprika and a smidge of butter. On the 2nd instance I noticed there was some slight stain from the paprika and it was difficult to clean. On the 3rd instance, it was impossible to remove. On the 4th instance, the eggs stuck to the skillet, even with coconut oil. On the exterior, the red coating was also stained and could not be cleaned; it was also rubbing off on the bottom.I contacted Greenpan's customer support prior to submitting this review to see how it could be resolved. They responded by providing cleaning instructions, and while I recognize that some people might benefit from tips like this, they were irrelevant for me as I was already using an oil with a high flash point and immediately cleaned the pan after use.I'll be returning the pan for a refund and purchasing a better nonstick pan from a different company,For reference, the response from the company:Thank you for contacting The Cookware Company.I am 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 complete, you may resume normal washing with soap and soft sponge. 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 Mr. Clean Magic Eraser or any Melamine 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. 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***It is extremely important to avoid abrasive cleaners/brushes/sponges when cleaning nonstick ceramic coated cookware.*** ***Abrasive cleaners can scuff your pan ever so slightly, that it will affect the nonstick properties.***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.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.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.Please keep us posted and let us know if there is anything else with which we can assist.

My Absolute Favorite pans!! Good quality, easy to use and good value!! My favorite in pink!!!

Quick review: Best pan I ever had, I am looking to buy more of these because every time I buy something and I truly love it, they disappear, so I am going buy more and put them away for future use.UPDATE: I no longer think this was the best pan. I found them to scratch too easy over time.I was so tired of trying new pans, only to have to get rid of them because they warped, or were not as non-stick as they promised, or the coating on the pan started to deteriorate, or you had to "Season" the pan, which never lasts. I like using non-stick pans because I do a lot of cooking. I cook for the VFW, the Moose Lodge, and for disabled Veterans that are in need of some help. I was out shopping one day and found the 7" pan on sale, I bought it as an egg pan and put it in my cabinet, three months later when my last pan warped I took it out and used it. I was impressed and after using it for about a month, decided to search for other pans of the same brand, make and model and found these ones. I bought them and I have never been more satisfied. So much so that I send a set of them to my mother on mother's day, and she now thanks me all the time for them.Here is what I like about them. First, to say that they are non-stick is truly an accurate description, I make gourmet grilled cheese sandwiches with three types of cheese and the cheese does not stick, I cook eggs with less than half a teaspoon of butter, and if you like you can cook them without butter, and yes you can use a spatula and the eggs do not stick. Cleanup is even after cooking bacon where the bitts and bobs stick to the bottom of the pan is as simple as running water in the pan and they slide out. Plus the outside of the pan is coated with something that grease does not stick to very well. Every pan I have had gets a black crust on the bottom because I flip things without a spatula and a bit of grease always runs down the outside of the pan and gets baked on, but with this pan, an easy, and I do mean easy wipe with a scrub pad and it's gone. The pan has a 2mm diffuser at the bottom build into the pan and it makes it durable, strong and warp proof.The one and only problem with the pan. When I first started to use the pan there was a chemical smell that come off the pan or the handle, I think it was the handle. I might have had the flame up to high and it heated the silicone rubber or whatever the handle is made of to a higher temp and the smell was not pleasant. I now keep the pan slightly off center of the burner so that the handle is further away from the flame and I do not have that problem anymore. This may be due to my new stove, I hate it as the flames are an inch further away from the bottom of my pans and I have to use higher heat to even boil water. So, I don't think it is the pans fault, but my stoves fault.