I followed all their rules. No dishwasher, medium heat or lower. It felt like the dream-come-true nonstick. No coating to wear off. I’m not bummed out at the money, I’m bummed at the hope shattered. At its peak, it was similar to CI, but needed less lube. What a pisser.
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You like the GreenPans?
I just used one for a fish and veggie fritto misto, and it worked great–so far, so good. My last ceramic nonstick’s pan was concave, so I’ll have to watch for this.
Mine was great. Now, it may as well be stainless. Love to know what, if anything, I did wrong. It was an egg/fish pan. Used a soft fish spatula and everything.
I do!
I like my green pans from Costco too. Someone on another thread also said they stopped being nonstick after a while, so time will tell. I wash them by hand, use utensils that won’t scratch, and store them with felt dividers. I’m really happy with them so far.
had my Greenpan wok years, doesn’t get as much use as should but very carefully cared for and no issues with coating.
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Maybe that’ll be my next foray. I saw them at Sierra for cheap. I never use a dishwasher, never cooked above medium in them, and use wood utensils. I promise to be a good owner!
I’m glad I’m not the only one who misses that product line! I had a 9 inch 2 quart pan- no idea what it was called but was basically a mini flat bottom wok. LOVED it! Perfect for sautéing a veggie side or making a package of blue box. Substantial enough for me but light enough for my then 11 year old to manage.
Somehow in the move back to the house after the reno it was the victim of a huge scratch in the cooking surface. I’m still in mourning
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Bought one of these after reading a Wirecutter rec. Pretty happy with it, especially for eggs. No oil or butter needed. And it will brown up a grill cheese with a little butter.
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A few months ago I replaced two of my nonstick T-fal saucepans, the 1 and 2 qt with Greenpan hard anodized ceramic I got through a TJ Maxx order for $13-15. So far so good, but I can’t tell you longevity. They don’t have a pouring lip, though, but the 1 qt has a small spout. You can still find them occasionally in the stores. I still like my T-fal Ultimate hard anodized frying pans, they are much more durable than the T-fal saucepans. You can also find those occasionally at the TJ Maxx family of stores or online. None of these work on induction.
Have any of you used Berndes? I have 2 about 6 quart size and one saucepan size, really love them. Nonstick but they aren’t Teflon.
(Re heavy not-non-stick Calphalon HA aluminum)
I’ve got several still. Two big skillets (12.5 inch?) and a couple of heavy sauce pans, and their 7-quart 14-inch rondeau, but no big stock pot, sadly.
I’ve got 2 of the same skillet because Waccamaw Pottery (I think was) had a half-price sale on them, but never got inventory during the sale period. The manager rain checked me, and when they finally came in, several weeks after the sale had ended, he sold me the one at half price and gifted me the second one. (Edit - This would have been 1985-ish. I just checked their history and apparently this was right when Calphalon was first starting to market it to consumers via “specialty gourmet stores”, which maybe explains the inventory problem.)
The skillets went into a ~ 12-year hibernation when we moved to this house because it had a flat top electric range, and the bottoms of the skillets are slightly cupped, so they were spinners on that stove. I hated this kitchen as soon as I started cooking in it, and can’t believe it took me 12 years to get around to remodeling it. It was about a year after I got the new stove that I remembered the skillets and finally found them up high in an over-fridge cabinet we never use.
One of the skillets is pretty decently seasoned. Not as good as CI or CS, but not bad at all.
I got the sauce pans (2.5 and 3.5 quart, I think) at thrift, complete with metal lids. I think the 2 younger daughters stole them, though.
I have no idea where, when, or why I got the rondeau, but I think I’ve had it close to 30 years. It’s mostly used for paella and shakshuka (the latter because it’s the only pan I can comfortably nest a dozen eggs in).
Re -
Yeah. I got three Calphalon non-stick sets several years ago when Costco had them on sale at $150, while Amazon and the Calphalon website were both asking north of $400. I gave 2 to my older daughters as they left for college and figured to use the other set myself.
The only pan I’ve used from “my” set was the larger of the 2 skillets. I made scrambled eggs daily for the other 2 kids, and within about 6 months the NS coating was starting to disappear from the pan center, and by 10 months was basically gone. It was only ever touched with a silicone spatula and always hand-washed.
My son (kid #4) is the last one here still routinely using NS, and I’ve got him about half-way converted over to SS and CI. I just get the cheapest decent-weight NS that I can find and treat them as (barely) durable use goods to be bought & tossed each year, if they last that long.
I also bought Green Pan NS more than once, thinking the first one failing after 6 months was maybe a fluke. But I guess it’s just something about scrambled eggs that really messes up the NS surfaces whether PTFE or the ceramic coatings like Green Pan.
The California legislature has passed a bill outlawing nonstick cookware that uses PFAS coating. It’s not clear whether the governor will sign it. Local chefs and food writers are opposed.
https://www.sfgate.com/politics/article/california-non-stick-pfas-pan-ban-21045797.php
Meanwhile, my own Greenpan is starting to stick, after just a couple of uses.
yup. I’ve been down the ceramic / “other” road . . . takes almost no time before they morph into 'the sticking pan from …"
I have one Telflon 10" frypan for ‘delicate’ stuff. if the tag says “Will kill birds” then it’s the real stuff. they last me 12-18 months, get tossed, buy another…
In use since 1973, a super cheap, no name carbon steel pan has yet to start sticking. 
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Yes, I’ve posted this before…. This is my STAINLESS STEEL PAN after cooking a scrambled egg. I’m not complaining. I preheated the pan and added butter. Not a whole lot, either. I will try my tiny carbon steel pan one day when I’m up to cooking again, but it’s clear to me that my Teflon pan wouldn’t do much more for me.
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My experience with teflon coated and ceramic nonstick is that the coating or nonstick properties are fine when new but become sticky in a year or so, regardless of brand or price.
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