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Cooking with GreenPan
How to maximize performance
Low to med heat is best
Our patented Thermolon™ coating distributes heat more effectively than traditional coatings, so your pan will get hot enough to sear a steak even on low to medium heat.
Silicone & wood utensils
Softer tools (like silicone and wood) are gentler on your pan and will help your coating last longer.
Use oil or butter
Everything tastes better with butter or oil. It helps distribute heat, too. We recommend high-smoke point oils for high-heat cooking. Avoid all oils in spray form, as the tiny particulates will heat up quickly and burn, creating a layer of carbonisation on your pan.
Easy to clean
The best way to clean up
Our pans are super easy to clean with a soft sponge and some warm, soapy water. They’re also dishwasher safe. Avoid abrasive detergents, steel wool, or iron sponges.
Let it cool
Plunging a hot pan into cold water risks thermal shock, which can warp pans and shatter glass lids. Always allow your cookware to cool before washing.
For a little added defence, you can’t beat a pan protector—it’s a cushy pad that keeps your cookware from getting dinged when it gets knocked around in your cabinets.
Carbonisation is sticky
A few sticky spots appeared out of nowhere? Here’s why.
Overheating + oils = carbonisation (a.k.a. those little spots that cause your food to stick to the pan). But don’t worry! You can use a melamine sponge to wipe them away.
Here’s how you can deep clean:
For the interior: Fill the pan halfway with water and bring it to a near boil for about 2 minutes. Pour out the water and place the pan on a sturdy surface such as a wooden cutting board. Carefully use a restoring sponge (melamine) on the warm surface. This should do the trick.
For the exterior: Mix baking soda and a little water to form a smooth paste; then use kitchen paper to rub the paste over the stained area (exterior surfaces only).
GreenPan knives are designed to make prep tasks quick and easy. Here’s how to keep your knives in top shape.
Our knives are dishwasher safe, but we recommend hand washing. Why? It will maximise the time your knives are at peak performance.
Are those precise cuts getting a little less precise? Our knives are designed to be sharpened and deliver years of ultra-thin slicing.
Knife block: Our wood knife blocks are a great place to store your knives. It’s not just easy on the eyes, it keeps your knives from dings and chips from everything else in your drawer.
Drawer: Storing knives in the drawer is best when you use knife sheaths. That way, you don’t cut your hands and your knives are protected against dings from other utensils.