🍳 Lima 8-Inch Gray Ceramic Nonstick Frying Pan/Skillet by GreenPan - A Healthy Option Review

I'm so sick of boiling eggs frying pans suck. So I bought it after using one on my sister. Perfect! There are NO eggs left. Wipe clean with a damp paper towel. I will definitely buy a larger size to cook everything! ***** UPDATE 4/29/19 This pan worked GREAT when it worked. But now it's DUD! Everything sticks. No more wiping, eggs stick terribly. I have followed all factory cleaning and protection instructions. Used every day for 2 months until it broke.

This pan was great for about 3 months and then became absolute scrap. I use it to boil eggs every morning and last week almost overnight they just started sticking horribly no matter how much oil I used. I've looked online and read about carbonation, tried cleaning with baking soda and a light abrasive cloth and it didn't help at all. I've also tried using the Magic Eraser, but to no avail. I think this pan is beyond salvage and I'll just go with Ikea's non-stick coating which used to work much

I love GreenPans! This is my third pan (I also have 10" and 12" pans) and I'll tell you the absolute #1 reason people struggle with these: They use too much heat! I never raise the temperature above average when using these pans. Allow sufficient time for the pan to heat up before adding food. The pan gets hot enough to fry and brown the food. That is the difference! The pan works great and retains its non-stick coating for years to come.

I have to wait to write a review because I haven't used the pan yet. It's just that I'm so angry because they don't tell you all the facts in the description. For example, if you're given a frying pan, it says to only cook over low heat and also not to use extra virgin olive oil. Well, sometimes I cook on high and use this type of oil because it's supposed to be better for you. So I'm giving this pan a terrible rating because the description of this pan was lied to. If I use it and find that it

I really wanted to like this pan. I see them used in cooking shows and I love the idea that there isn't a coating on food to come off. I liked it the first few times I used it, but after that EVERYTHING sticks to it. No matter how thoroughly I clean it, what oil or what temperature I use, everything sticks like glue. When I'm sautéing, any spices I try to put on the food while it's cooking forms a coating on the pan and I have to wash it off. Today I tried to make hash browns and they stuck to…

This month I had my 8 inch pan for 2 years. It's amazing after learning a few tricks. In the beginning it was totally non-stick, but as others have pointed out, over time it lost some of those properties until it became PITA, permanently sticky. I took a closer look and saw that there was a "burnt" on the leftovers and thought heck, I'll try scrubbing it off, worst case scenario I'll just ruin the pan which isn't working anymore anyway. I took out the Bartender's Friend and covered a clean…

I liked this pan so much that I bought a second, larger one. But I'll talk about less because it causes more abuse. I don't know what people are doing with this pan, but I've used it daily (sometimes twice a day) and before that almost every day during the pandemic - cooking eggs almost exclusively on low heat AND high heat - and it didn't lose not its non-stick properties. Maybe people don't cook, okay? Not wanting to use cooking oil at all can cause problems. The same is true if you're…

Much better than Teflon peeling. Cooks more evenly and much healthier. I've been using it every day for 3 months and I love it. I use extra virgin oil with no problems. Cleaning is a breeze with warm water and the soft side of a sponge. It's still like new. Excellent quality. Update after a year and a half: I have 2 of these pans (8 inches) and have been using them every day without a break ever since. One is for eggs and the other is for potato pancakes. I always use the same pan for everyone.