GreenPan Lima Hard Anodized 12" Frying Pan Skillet with Lid, Ceramic Nonstick, PFAS-Free Nontoxic Pots and Pans, Oven & Broiler Safe, Stainless Steel Handle, Cookware for Eggs & Omelet, Gray

This is my fourth GreenPan and in my opinion they are excellent pans -- very durable for something with a "nonstick" coating. I just threw one out after four years of use three to four times a week, and have another that's been going for over three years. See below for my care recommendations. Note that I've put "nonstick" in quotes above. If you're looking for something TRULY nonstick, e.g. the kind of pan where an egg will slide out when fried without a drop of oil, your only choice is to buy cheap pans with a Teflon coating and throw them out after a very small number of cooking sessions. Those pans never last. Ceramic pans are a different breed of nonstick: They will not cook an egg entirely stick-free, but they are still much more "nonstick" than, say, stainless. On the flip side, their durability is 100x better than anything Teflon coated. Given the above, I treat these pans quite differently than I would a Teflon pan: I cook with a small amount of fat, and I expose the pans to high heat when applicable. They can take it. The biggest difference, though, is how I handle them when cleaning. The biggest issue with the nonstick coatings is that polymerized fats -- overheated, cooked-on oils -- will completely destroy the nonstick qualities. This means that if you want to maintain nonstick behaviors, you must keep the pans spotlessly clean. The good news is that thanks to the durability, these pans can handle significantly more robust cleaning than a Teflon coated pan. You should NOT baby these pans when cleaning them! I'm not suggesting breaking out a wire scrub brush, but you absolutely SHOULD use the abrasive side of a sponge. I also highly recommend scrubbing with baking soda once every several cooking sessions. Even when the pan looks clean, there is often a very thin layer of fat. The baking soda will strip it right off and revive the pan's nonstick quality. To do this I put a very small amount of water in the bottom of the pan, add enough baking soda to absorb most of it, and then scrub with a paper towel. You'll be shocked by how yellow the baking soda gets. Repeat until it comes out just as white as it went in. Should you burn something in the pan or otherwise need to remove something really stuck in there, baking soda is also a great choice. Add a larger amount of water to the pan, quite a bit of baking soda, and then boil over high heat until the baking soda dries out. Now scrub the dried soda out with a paper towel and the vast majority of whatever you've burned in there will come right off. Cleaning my pans in these ways with baking soda from time to time, and freely applying pressure with the abrasive side of the sponge on a regular basis, is what has allowed my pans to stay in service for many years. One final note: I see a lot of people mentioning that their food sticks "even when cooking at low heat" and that is in fact a huge part of the problem! Low heat gives proteins more time to bond with the surface of the pan. It only makes things worse. If you want to sear something, do it on high heat. Because once again, unlike a Teflon pan, these can handle it. Bottom line: Don't expect some miracle nonfat solution. Treat your pans properly but don't baby them, and make sure to keep them clean. These are great tools. Enjoy your cooking! --- Update, 2017-08-23 (18 months after initial purchase) My pan is still performing like a champ and I still highly recommend these. When it finally gets worn out I will definitely replace the one I purchased here with another identical model, but I think it will be a long time before that's required. Two of the three other pans I mentioned above are still in service! (The oldest one was claimed a while back by my four year old; but I suspect it would still work fine if I dug it out of his toy box.) A few people have mentioned in the comments section that some of the recommendations I made above differ from the manufacturer's suggestions -- especially my comment on using these pans over high heat. I can only say in that regard that this review is a description of my personal experiences with the product and what does and does not work for me. The manufacturer recommendations may have been made for any number of reasons; it's not clear what the intentions are there. And "high heat" is of course highly dependent upon equipment. It's possible that the recommendations represent a liability edge case and/or that my stove isn't as hot as whatever they tested on, or a number of other scenarios. In any case, I've had no problems whatsoever, but I thought I should address these concerns in the main review. Still very much a five star review; this is an excellent product. Enjoy!

I absolutely love this pan! We received a pair of GreenPan skillets in a larger size in a white elephant gift exchange about 10 years ago, and we've been using those pans in our RV. Love the non-stick surface that is not teflon! We recently replaced the pans in our home with stainless steel, and cooking eggs in one of those pans is impossible. Remembering how much I loved the GreenPan gift we got, I decided to buy an 8-inch GreenPan to cook eggs. It's so easy to cook eggs in this pan, and a breeze to clean! Absolutely no part of eggs will stick to this pan. Love, love, love it! I'd love to replace all of my kitchen pans with GreenPan!

If I could give these an extra star, I would. These are great. I got a two pan set from Target originally. The smaller frying pan was incredible. I had to be careful making scrambled eggs not to have them slide out of the pan while I cooked them. The bigger pan I used for pancakes mostly. I took them back to Target because of the bigger frying pan. It got a build up on the side walls pretty quickly that I couldn't get off and all just from making pancakes a few times. I was nervous because of some of the reviews I had read of people having problems with the pans, but I loved the smaller frying pan so much I bought some more individually. I now have this 8 inch pan, a 12 inch pan with a lid that I don't see on Amazon, and a sauce pot with a lid. All are great. I have had them about 6 months. I can still pretty much clean them with nothing more than a paper towel after cooking. I do wash them very gently with soap, but in a pinch they wipe out clean with a paper towel. The big frying pan again started to get a bit of a build up on the sides after pancakes, but I read another reviewer mention Bar Keeper's Friend cleanser. That stuff does the trick. As soon as a little stuff collects on the side that doesn't just wipe off, I use a tiny bit of that on a wet paper towel and the pan wipes clean as new. So far, I LOVE these. I will say, thought, that they feel a bit lighter than some of my older, more expensive pans. I like the weight of some of the other pans for no other reason than they just feel good being a bit heavy. These work great though, heat up quickly, distribute the heat well, and cool off quickly. NOTE: The manufacturer does suggest NOT using oils like EVOO because of the smoke point. I love olive oil and safflower oil. I avoid using EVOO with these, but I do use it sometimes and so far haven't had any issue. Always use an oil, though, even though it is non-stick. Cooking without an oil can ruin pans. Also, don't use a non-stick spray on non-stick pans. As for the Bar Keeper's Friend, I am using it based on someone else's review. It seems to work great, but I didn't do much research to see if it messes up the finish over time. NOTE: After several years of use and multiple Greenpan pots and pans, my extra advice is to always use oil to distribute heat evenly and do not let the pan get too hot. Excessive heat or prolonged heat on a dry pan has degraded the non-stick surface for me on a couple of pans. Up until that point, the non-stick quality is great.

These are great non-stick pans but there is a bit of a design flaw in the lids. When frying or braising meat, grease splatters to the inside of the pan lid. This is normal of course. But grease runs down the glass dome to the edge of the lid where there crevasse between the glass and the metal rim, perhaps a sixteenth of an inch of less. The splatter grease runs down the glass dome into this crevasse and is extremely difficult (impossible?) to clean when the lid is being washed. This causes build up, even grease running out of the crevasse and dripping from the lid after it has been washed. This is less of an issue for lids for cooking (non frying) pots, but still somewhat a sanitary concern. Nonetheless I will continue to buy these pots and pans, the nonstick coating is very durable and has excellent performance.

Great pan so far. Food, especially eggs slide off nicely. Cooks evenly. We will see in about 6 mos.

After purchasing a high dollar, German-named non-stick frying pan, I have instead just decided to go with the cheaper versions and replace them as needed. My experience with all of these ceramic pans is that they last for a fixed period of time, after which they lose their non-stick properties, and there is not much you can do. My $100 pan lasted about 3 months, as did its warranty replacement. Cheap big-box pan have lasted a year...or three weeks. === The Good Stuff === * I have used the 8" pan for about a month now, typically cooking eggs (for the dogs) twice per day. So far it is still as non-stick as the day I got it, although I always use just a fine mist of olive oil. * The pan cleans up easy-usually just a swish with the sponge and a little soap. I never put them in the dishwasher-more because they are just so easy to clean that it doesn't seem worth it. * The shape and weight seem about right. I don't do the "pan-flip", but instead always use soft silicone utensils. * If you like to crack eggs directly into the pan, there is a metal band along the top that protects the ceramic surface from being damaged by eggshell cracking. * I liked the small one enough that I bought a larger 10" pan for omelettes...this time for the humans. I only use that pan once a week or so, but it has held up for two months so far. === The Not-So-Good Stuff === * The outside of the pan is just about impossible to clean. It is a very rough surface, and anything that sticks to it pretty much refuses to come off...even if you soak it for an hour or so. This is a problem since I usually crack eggs on the side of the pan, and a little always drips down the side. Not a real big deal for me, since frying pans are not really a decorator item in my kitchen. * Same deal with the metal band around the top of the pan. Stuff loves to collect underneath it, and cleaning is just about impossible. === Summary === If you think you are buying "the last frying pan you will ever need", get over it. We don't do that anymore. The ceramic pans are great, but they have a definite lifetime, and once they lose their non-stick properties, best thing to do is send them to the recycle bin. More expensive pans don't seem to have longer lasting coatings, and buying the same brand twice doesn't seem to give the same result. Caveat fryer. Update: 4/25/16 After 5 weeks of twice per day use, the non-stick properties are rapidly failing. And when the non-stick fails, I mean it is just about impossible to get eggs not to stick-even using a generous coating of oil. It never saw a dishwasher, was always cleaned with a sponge after every use, and was never subjected to any high heat or burned food. Just another one of these miracle pans on its way to the recycling bin.

I started cooking in the early 2010s. Since then, I've gone through something like 4-6 frying pans, trying over and over again to find the perfect nonstick, only to be disappointed by flaking and sticking OVER AND OVER AND OVER AGAIN (RIP to the concept of reliable Orgreenic products). None of them lasted more than a couple years. The worst one lasted only months. Yet the entire time I was going through pans faster than pairs of socks, my mother had a small (like 7" or 8") GreenPan that never lost its nonstick properties, never chipped, never scratched, and never failed in any way. That little GreenPan outlasted every single brand I tried. So, when the coating of my most recent (and last ever) 10" Orgreenic pan started chipping, I finally took the hint. I shopped EXCLUSIVELY for a GreenPan this time, and I found this one. It. Is. A. Freaking. MIRACLE. I make sunny-side-up eggs, without oil, and they slide around like I'm being filmed for a late-night infomercial. I sear plant-based turkey burgers, AND THEY ACTUALLY SEAR. I wilt greens and sauté mushrooms until it looks like I'm brewing some kind of weird hippie vegetable tea, and this thing rinses clean with zero effort. And then the water rolls right off it, too. It's half air-dried before you even set it down in the dish drainer. I am not kidding. It's bigger than other 10" pans, too, by the way. My old 10" must've been measured by the rim, but the bottom surface area was tapered inward. This pan is definitely a lot roomier. I can spread things out that were crowded together before. Things cook much more evenly now. My only regret is that I wish I'd gotten a corresponding lid, because the lid I used on my old 10" is too small now (it sits all the way down in the bottom of this pan; told you it was bigger). But I will be getting a lid. Because I am gonna cook everything in this pan forever. Until I'm too old to cook things. And then I'm gonna knock myself out with it. So it's multifunctional, really. Be smart. Buy the pan. Or don't be, but then you'd DESERVE not having this pan.

UPDATE to below: first i wrote that I loved this pan (see below.) Then after a week, EVERYThING was sticking to the pan, really bad, worse than any other pan, and I was going to downgrade it to one star. I had been using canola oil btw, a fair amount of it, and I thought - what the heck, am I going to start having to waste a ton of oil on this thing? Very disappointed. To the point where I couldn't stand cooking with it anymore bc everything was sticking to it like glue, so I ordered a different pan to use, which I wasn't thrilled about because this one has a much larger cooking area, and I had just bought it and already it wasn't working, right after I threw away the packaging of course. Then one day I tried something different. I heated up the pan on medium heat as always, before putting anything on it. Then after it got hot, I held a stick of butter vertically and just rubbed the cooking area of the pan with it - not too much butter, just coated the pan with butter lightly and quickly. VOILA. it's like night and day, now everything is sliding around on the pan. so I'm happy - I can use very little butter and the food isn't sliding around. So I'm wondering if all these people who had problems were using oil as I was (and as the instructions say you can do.) If you're having problems with sticking, try butter instead and see if that works. original review below: i had tried out a few ceramic pans and returned them all. this is the KEEPER (so far - i've had it only for a few days but looking good!) why? well the thing is pans are measured by the TOP circumference of the pan, the part that fits the lid, which i think is colossally stupid. i tried out a few 12" pans, this one has a 9 3/4" - 10" ish cooking area (the bottom circle of the pan, the part you cook on.) the other ones i tried had like 9" or less on the bottom and the sides of the pan just jutted way out to reach the 12" - so the cooking part was so small and i couldn't fit much on the other ones. this has a good amount of cooking space and if HEFTY. unlike the other ones, you have to use oil, which i dont mind, oil is filling. u do cook on medium heat and things slide off effortlessly - not as slidy as the other ones ive tried, but i read in reviews the other ones stop being stick-free after a while. besides, too much slide can make the food hard to grasp. this has a great amount of food slide. i wish this came in cooler color but the grey is all right, better than black. cooking is actually fun bc i know i'm not going to have to scrub and clean much. i hate cleaning. i just made eggs with sausages and the pan ALREADY looks clean, and i didnt even clean it yet. the lid is high quality. this thing is just made of high quality materials, and my boyf and i love it. also our gas stove did not mess up the coloring on the bottom, like it did with other pans. LOVE THIS ONE, finally we found the keeper!!! i recommend wholeheartedly.