Review on 🍳 GreenPan Chatham Healthy Ceramic Nonstick Frying Pan Set - 8" & 10" Skillets, Gray by Robert Wood

I've been a 'home husband' for 30 years. No, I'm not a pro, but many people, including longtime close friends, have called me a "food snob." So when I say something is the "best" I've ever tasted, I do so after careful consideration. Over the years I've had probably over a dozen different pans of different sizes. All of these pans were from a different brand. None of them have ever satisfied me, so I've always replaced previous pans with another brand. The best ones lasted a few years and probably because I was too cheap to buy another one at the time. None of these pans had a non-stick surface that would last long. Non-stick pans are obvious to most and are different than cast iron or stainless steel. The thing is, I think a lot of us still treat them the same way. Basically, that we expose them to high temperatures. You can't do that with non-stick pans if you want them to last a long time. Even worse is exposing it to high heat and then immediately rinsing or submerging the pan in cold water. The non-stick coating will dissolve and lose its non-stick properties and this surface will peel/chip over time. A sure sign that your pan has lost its non-stick properties is that it cannot be cleaned by simply wiping with a paper towel or damp sponge. At this point, you might as well throw that pan away. Another issue with non-stick pans I've used over the years is that the coating is Teflon, which is said to be toxic if exposed to high temperatures more than once. published research. To be honest, table salt is toxic to humans in large amounts, but I've yet to see anyone willingly put Teflon on food. Unfortunately, once Teflon-coated cookware has been exposed to temperatures high enough to cause it to degrade, it is more likely to contaminate your food. This is in addition to the smoke produced at these high temperatures. This green frying pan is not coated with Teflon but with ceramic. It doesn't contain all the toxic man-made chemicals commonly found in mass-produced products. That's a great boon if, like me, you strive for healthy cooking in every aspect. Healthy cooking isn't just about the food, it's also about the way it's prepared. This includes the tools and equipment used in cooking. In my experience, many pans heat unevenly. In fact, I would say most in my experience have not. Unfortunately, many only notice this when they use the pan. It's one of the reasons I will choose a stainless steel or cast iron pan for my chosen dish, although a non-stick pan might be a better choice. These GreenPan Chatham pans have the most even heat distribution I've seen in a nonstick pan. The food just cooks better. As mentioned above, having trouble cleaning a nonstick pan should be a wake-up call. If you don't subject these pans to high heat for long periods of time and allow them to cool before cleaning, and if you use a reasonable amount of butter or vegetable oil, they might just wipe down with a dry paper towel. Most of the time that's all I do. If I need more I just use a damp sponge (soft side only) and some soap and warm water. You never have to do more with this pan. Then you are probably cooking too hot and/or too long and/or too little frying oil. That says a lot about this pan as it handles higher temperatures than the non-stick pans I've used in the past. If you are looking for a quality nonstick pan I really can't say enough about these pans. If handled properly, they should work and last a long time.