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Posted: 3/1/2008 6:46 AM

#235080

	tivogirl

	Member

Total Posts:177
Last Post:11/1/2009
Member Since:4/15/2003

Subject: GreenPan cookware

Martha Stewart has a new line of pans. Here is the description:

Martha Stewart Collection GreenPan™ Cookware

A nonstick like no other. The innovative GreenPan uses a breakthrough nonstick technology called Thermolon™, offering superior food release and performance even at extreme temperatures. It's a versatile cooking surface that emphasizes great taste and an environmentally friendly future. Limited lifetime warranty.

The customer reviews are mostly positive, except for the sticker on the pan people can't remove. Here is the url:
http://www1.macys.com/catalog/product/ind ex.ognc?ID=296522&CategoryID=29749

Has anyone tried? I need a new non-stick and this is fairly cheap.

Posted: 3/1/2008 7:07 AM

#235082

	Mortar and Pestle

	Member

Total Posts:6882
Last Post:11/20/2009
Member Since:4/1/2003

Todd English is selling it on HSN: Non-Teflon Nonstick?

Maybe we could talk Cook's into testing these...(hint)

-Kurt

Posted: 3/1/2008 9:06 AM

#235096

	Easy Bake

	Member

Total Posts:8585
Last Post:11/20/2009
Member Since:9/13/2004

I wonder what "an environmentally friendly future" means as a pan attribute. My take is that it is a labeling and marketing ploy. I wonder where it is made.

eb

Posted: 3/1/2008 3:27 PM

#235143

	Adria

	Member

Total Posts:93
Last Post:9/23/2008
Member Since:9/28/2003

I own the 8" and would consider getting the 12" when mine wears out. I'm not a huge fan of Martha, but I needed a new non-stick pan and they were on sale at Macy*s. It's not a very heavy pan, but I think it works pretty well (once you get the @#^*& label off the bottom). I've made scrambled eggs, fried eggs, hamburgers, chicken breasts and grilled cheese, and nothing has stuck. It's also very easy to clean. I don't know one way or the other whether a GreenPan is better for the environment or me, but I thought it couldn't hurt. Only time will tell whether the finish degrades/chips like a conventional non-stick pan. It's been 2 months for me, which is still the honeymoon period.

Todd English/Joy Mangano promote a similar product on HSN. They have a larger variety than Martha, but I find them too irritating to patronize. One thing that Joy/Todd do say that Martha doesn't mention is that GreenPans should be seasoned before the first use. I've never seasoned a non-stick pan, but I did this time, just to be safe. I'm such a sheep.

Posted: 3/1/2008 3:32 PM

#235144

	Adria

	Member

Total Posts:93
Last Post:9/23/2008
Member Since:9/28/2003

Posted by: Easy Bake
I wonder what "an environmentally friendly future" means as a pan attribute. My take is that it is a labeling and marketing ploy. I wonder where it is made.

eb

I don't know about Martha's version specifically, but the original premise/enterprise appears to have started in Belgium: http://www.green-pan.com/dev/ae/html/meet _the_people.html

Posted: 3/1/2008 3:56 PM

#235148

	HKDO08

	Member

Total Posts:87
Last Post:5/19/2009
Member Since:2/7/2008

I wonder if this material is safer to use than other nonstick cookware with pet birds....

Posted: 3/1/2008 7:28 PM

#235162

	Adria

	Member

Total Posts:93
Last Post:9/23/2008
Member Since:9/28/2003

Posted by: HKDO08
I wonder if this material is safer to use than other nonstick cookware with pet birds....

They claim that no toxic fumes are released if the pan is overheated. However, if I were a concerned bird owner, I probably would forgo non-stick altogether. This is just my opinion; I know little about either birds or the chemistry of non-stick cookware.

Posted: 3/1/2008 7:31 PM

#235163

	cabo

	Member

Total Posts:1187
Last Post:12/27/2008
Member Since:3/6/2007

Posted by: Easy Bake
I wonder what "an environmentally friendly future" means as a pan attribute. My take is that it is a labeling and marketing ploy. I wonder where it is made.

eb

EB,

I did a search on Thermolon after someone first posted about Todd English's new line being sold on HSN and Thermolon was developed by a company based in Hong Kong and it has never been tested here in the US. The pans are made overseas. I am really leary of their claims. If you read the Thermolon brochure there is a lot of mumbo jumbo talk about teflon. In fact, over 2/3 thirds of the lengthly brochure is spent discussing teflon and teflon dangers. What little information they provide about Thermolon test results done by an undisclosed independent third party lab make me wonder if this isn't another scam like the nonstick diamond pans.
[Edited on 3/1/2008]

Posted: 3/16/2008 8:48 AM

#237049

	mamabear6

	Member

Total Posts:1
Last Post:3/16/2008
Member Since:3/16/2008

How DID you get the sticker off the bottom?? Why would they put a non-removable sticker on a non-stick pan? Seems like a contradiction...

Just got a set from HSN and can't get the sticker off the bottom of the 5-qt. pan - soaked it overnite and still trying to scrape from all four corners. It's definitely stuck on there.

Posted: 3/16/2008 10:21 AM

#237057

	blondelle

	Member

Total Posts:1200
Last Post:11/16/2009
Member Since:4/3/2003

The reviews aren't very good on the HSN site on the Thermolon. They claim it's sticks badly right out of the box, or after a few uses, and was hard to clean. Cuisinart just released a line called "Green Gourmet" that uses what they call "Ceramica". People who have seen both say it's different looking form the Thermolon. It actually looks like the shiny nonstick you see on cheaper pans. It contains no PTFE, and no PFOA, and can be heated to higher temps. The pans have an anodized aluminum exterior and are a good weight with comfortable stainless handles. There's an 11" square grill, an 8",10", and 12" frypan, a 10" crepe pan, and a 12" wok. The prices are moderate, from $25-$70 I think.

It's only available at Bed Bath & Beyond, as the store is a test market for it. No other info at all on the net I could find about it.

Posted: 3/17/2008 9:22 AM

#237129

	Adria

	Member

Total Posts:93
Last Post:9/23/2008
Member Since:9/28/2003

Posted by: mamabear6
How DID you get the sticker off the bottom?? Why would they put a non-removable sticker on a non-stick pan? Seems like a contradiction...

Just got a set from HSN and can't get the sticker off the bottom of the 5-qt. pan - soaked it overnite and still trying to scrape from all four corners. It's definitely stuck on there.

Try soaking in vinegar, that's what worked for me.

Posted: 3/17/2008 9:51 AM

#237131

	javafiend

	Member

Total Posts:3582
Last Post:11/18/2009
Member Since:9/18/2006

Or you could try Goo Gone

Martha...no, not that Martha

the kitchen gods will not smite you if you don't do it ATK/CI/CC's way

I dream a dream of home...Where there’s coffee on the table...And kindness in your hand
- Lyle Lovett

Posted: 3/17/2008 10:01 AM

#237132

	blondelle

	Member

Total Posts:1200
Last Post:11/16/2009
Member Since:4/3/2003

Be careful with those HSN pans. A lot of the good reviews are fakes there, and they were thrown off the cooking.com board for trying to do the same thing there with bogus posts praising the cookware. You can see the post on that topic in a current thread there. The HSN pans are much lighter weight than the Cuisinart ones. Before you keep them, I would check the Cuisinart, as it's a much better product I think.

Posted: 4/13/2008 11:19 AM

#240762

	DenShawn65

	Member

Total Posts:11
Last Post:8/20/2009
Member Since:4/13/2008

The only negative reviews I've seen about Green Pans is actually due to user error... when the pans lose their nonstick ability. Most people are not aware that using cooking sprays is bad for your cookware! With each use, sprays leave a slight residue on the pan, which builds up over time, becoming very sticky. It's nearly impossible to remove. And the higher heat you use, the harder it is to remove the residue. SO, the problem with Green Pans, is that people are using cooking sprays on them, and actually ruining the ceramic finish. The instructions tell you not to use cooking sprays, but they don't say why. This is why. And since Green Pans cook at an even higher heat than normal pans, that residue turns into something like asphalt.

Posted: 4/7/2009 6:01 AM

#281991

	KRISTIN11

	Member

Total Posts:45
Last Post:5/4/2009
Member Since:4/20/2007

I'm late on this thread. I am in the process of moving and have no household goods (ie. no cookware). I love to cook and have many, many AC and LC pots and pans. We have a month to live in an empty house. I bought a cheap nonstick pan from a local store; big mistake! The pan was so warped (before using) that it would not even sit flat on the electric burner...I couldn't even brown a tortilla evenly. So, after this incident, I noticed a "Green Pan" for a decent price that felt higher quality. I picked up a 10" skillet to try. I was thinking I would throw it out in a month or so anyway. Well, I was pleasantly surprised. I did some research and found that in the states you can only buy it at the HSN. I bought mine at a BX (military shopping center). I am currently living in Belgium and discovered the pans are made here in Belgium...crazy! Anyway, I just love this little skillet. DO NOT use cooking sprays; you don't need to because the surface is extremely nonstick and slippery. Actually, I only use cooking sprays on bakeware and not on cookware. These sprays are harmful to good quality cookware. You should use regular oil if necessary. Back to the topic, the pan is lightweight and heats up quickly and evenly. It washes even easier. I'm not sure if you can wash it in the dishwasher because I hand wash all of my cookware. You can heat this pan to 850 degrees F. That's really good for a piece of nonstick cookware. I know my AC nonstick skillet is limited to 500 degrees F. I'm assuming you can use the "Green Pan" under the broiler. This would be a first for nonstick cookware. I will probably be mailing this new piece of cookware to my new house because I'm so impressed rather than tossing it. Does anyone else have this type of cookware? If so, are you satisfied?

Posted: 4/7/2009 8:51 AM

#282014

	marygott

	Member

Total Posts:2017
Last Post:11/17/2009
Member Since:6/17/2006

Hi Kristin
I just came back from the grocery store with a (wait for it) GREEN PAN!!! I hadn't even unpacked it when I read your post. They were on special (half price) so I ended up with a nice pan for 40 bucks. The normal price for the 12" that was induction ready was about 80 dollars (the other about 50, I think). Excellent price, here in Switzerland anyway. What did you pay at the PX?
I checked the packaging, they say for the oven that 350 is the highest temp so don't use it under your broiler! Also mine is "Belgian Design and Technology"... made in China.

Really glad you like this pan. I use non stick almost exclusively as I try to cook with very little fat but end up replacing them after 2 years no matter what I pay for them. I will let you know what I think of it.

Mary

Posted: 4/7/2009 12:13 PM

#282031

	KRISTIN11

	Member

Total Posts:45
Last Post:5/4/2009
Member Since:4/20/2007

Mary,
That is too crazy! The 350 degrees is in Celsius (850 degrees F. is for American ovens). I paid $26 for a 10" skillet, black anodized (not for induction stoves). They had a 12" skillet, grill pan, and small saucepan as well...very reasonably priced. I've been to Switzerland; it's awesome! We like Geneva a lot. I used my pan again tonight - 4 days in a row...no sticking or problems cleaning. I get a very even heat across the bottom. The skillet is lightweight but still solid. I'm enjoying it and will keep it in my collection of AC and LC. I think people are having problems because of overheating and nonstick spray.

Posted: 4/7/2009 12:36 PM

#282033

	marygott

	Member

Total Posts:2017
Last Post:11/17/2009
Member Since:6/17/2006

Think I must have overheated... my chicken burned a bit and it is discolored. I didn't have it on top heat though... Don't know if this will effect the performance. I was impressed how slippery it was.

Also I translated the degrees C into F so it is 350 F (180 C).

Glad you are getting to travel on your time abroad. I haven't been to Belgium. It has been mentioned but seems like we always end up in France or Italy. Or back in the States to see family.

Mary

Posted: 4/7/2009 3:15 PM

#282050

	KRISTIN11

	Member

Total Posts:45
Last Post:5/4/2009
Member Since:4/20/2007

Hello again Mary! I'm sorry to hear about the chicken. Do you think Bar Keeper's Friend or Cameo might get it clean? The pan heats very quickly, faster than my AC...you have to keep an eye on it. Here is the official GreenPan site where it lists the temperature limitations and other info. http://www.green-pan.com/

Where are you originally from?

Posted: 4/7/2009 11:12 PM

#282080

	marygott

	Member

Total Posts:2017
Last Post:11/17/2009
Member Since:6/17/2006

I can't get either cleaning product. I am going to use it again tonight for a Thai curry. Maybe that will help. Thanks for the site, nothing about discoloring. It has a 2 yr. guarantee so if it sticks I will take it back in. If it is just discolored I will live with it.

I am originally from PA but have been here 20 years, long enough to think I would have made it to Belgium! And where are you from?

Mary

Posted: 4/8/2009 4:42 AM

#282082

	KRISTIN11

	Member

Total Posts:45
Last Post:5/4/2009
Member Since:4/20/2007

I'm originally from Arizona but have lived in Wyoming and Mississippi. I have also lived overseas several times. I've been to Portugal, Japan, Alaska, Germany, France, Switzerland, Italy, Luxembourg, and of course Belgium (for 3 years). We are returning to the states in May.

In regard to GreenPan, I wouldn't replace my entire cookware set (that's for sure), but I think one skillet or pan would be a nice addition. I can't speak to longevity of course. Only time will tell if it holds up.

Posted: 6/21/2009 9:35 AM

#287131

	tivogirl

	Member

Total Posts:177
Last Post:11/1/2009
Member Since:4/15/2003

I finally got a Martha Stewart greenpan from Macy's. Orignally $35, got for about $11 because it was on the clearance rack on sale and then an extra 40% off. It appeared to be scratched, but it really was just dirt. And as I recall, getting the sticky label off the bottom was a big supposed to be a chore--and it was, but nail polish remover did the trick. This first thing I made in it was scrambled eggs (by the way--Trader Joe's eggs are the best tasting eggs I've found). Fantastic! Nothing stuck and the eggs kind of stayed together in a pile as I stirred them. Also loved it because it didn't rock on my flat top stove (unlike my AC set, which almost all of those pans except the biggest pan, all rock because the bottoms are warped).

Posted: 9/15/2009 9:54 AM

#292490

	dcyennie

	Member

Total Posts:10
Last Post:11/5/2009
Member Since:9/15/2009

I purchased a greenpan 10" skillet about 3 months ago. For the first couple of months I loved it, with another month of using it I can't add enough oil or butter to keep eggs from sticking. CI just published a review on the new eco friendly cookware and they agree - the pans start out nice, but the nonstick does not hold up over use.

Posted: 9/15/2009 11:36 AM

#292493

	marygott

	Member

Total Posts:2017
Last Post:11/17/2009
Member Since:6/17/2006

I still don't like mine. I didn't even get a couple good months out of it. I still use it but it is more like a ss than a nonstick.

Oh well...

Mary

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