I'm not impressed. The gray coating on the back of it is flaking off
and the inside is not stick resistant. Hubby fried an egg this
morning using olive oil and reheated a couple of sausages in it. The
back lost more of the coating and there was a place where something
stuck to it that he couldn't remove. We're going to use it a couple
more weeks (maybe) and see how it goes, but I'll probably end up
returning it and replacing it with something else if this trend
continues.

--
Food is an important part of a balanced diet.

sf wrote:
> I'm not impressed. The gray coating on the back of it is flaking off
> and the inside is not stick resistant. Hubby fried an egg this
> morning using olive oil and reheated a couple of sausages in it. The
> back lost more of the coating and there was a place where something
> stuck to it that he couldn't remove. We're going to use it a couple
> more weeks (maybe) and see how it goes, but I'll probably end up
> returning it and replacing it with something else if this trend
> continues.

I'm still using mine and only for eggs but they do stick very badly.

On Fri, 12 Apr 2013 15:19:16 -0700, "Julie Bove"
> wrote:

> sf wrote:
> > I'm not impressed. The gray coating on the back of it is flaking off
> > and the inside is not stick resistant. Hubby fried an egg this
> > morning using olive oil and reheated a couple of sausages in it. The
> > back lost more of the coating and there was a place where something
> > stuck to it that he couldn't remove. We're going to use it a couple
> > more weeks (maybe) and see how it goes, but I'll probably end up
> > returning it and replacing it with something else if this trend
> > continues.
>
> I'm still using mine and only for eggs but they do stick very badly.
>
Thanks. Guess I'm not alone.

--
Food is an important part of a balanced diet.

On 4/12/2013 12:35 PM, sf wrote:
>
> I'm not impressed. The gray coating on the back of it is flaking off
> and the inside is not stick resistant. Hubby fried an egg this
> morning using olive oil and reheated a couple of sausages in it. The
> back lost more of the coating and there was a place where something
> stuck to it that he couldn't remove. We're going to use it a couple
> more weeks (maybe) and see how it goes, but I'll probably end up
> returning it and replacing it with something else if this trend
> continues.
>

Mine are still pristine. Maybe there are different levels of Green Pan
quality.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Apr 12, 5:52*pm, Janet Wilder > wrote:
> On 4/12/2013 12:35 PM, sf wrote:
>
>
>
> > I'm not impressed. *The gray coating on the back of it is flaking off
> > and the inside is not stick resistant. *Hubby fried an egg this
> > morning using olive oil and reheated a couple of sausages in it. *The
> > back lost more of the coating and there was a place where something
> > stuck to it that he couldn't remove. *We're going to use it a couple
> > more weeks (maybe) and see how it goes, but I'll probably end up
> > returning it and replacing it with something else if this trend
> > continues.
>
> Mine are still pristine. *Maybe there are different levels of Green Pan
> quality.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

Yes there is a great deal of difference in green pans. The good ones
are not sold with informercials.

On Fri, 12 Apr 2013 19:52:07 -0500, Janet Wilder
> wrote:

> On 4/12/2013 12:35 PM, sf wrote:
> >
> > I'm not impressed. The gray coating on the back of it is flaking off
> > and the inside is not stick resistant. Hubby fried an egg this
> > morning using olive oil and reheated a couple of sausages in it. The
> > back lost more of the coating and there was a place where something
> > stuck to it that he couldn't remove. We're going to use it a couple
> > more weeks (maybe) and see how it goes, but I'll probably end up
> > returning it and replacing it with something else if this trend
> > continues.
> >
>
> Mine are still pristine. Maybe there are different levels of Green Pan
> quality.

No idea, but it seems to be pretty cheaply made - light weight would
be a good description. I bought mine from Bed, Bath and Beyond.

--
Food is an important part of a balanced diet.

On Fri, 12 Apr 2013 19:15:56 -0700 (PDT), ImStillMags
> wrote:

> Yes there is a great deal of difference in green pans. The good ones
> are not sold with informercials.

Where are the good ones sold and how would I tell it's a good one?

--
Food is an important part of a balanced diet.

On Saturday, April 13, 2013 12:55:35 AM UTC-4, sf wrote:
> On Fri, 12 Apr 2013 19:15:56 -0700 (PDT), ImStillMags
>
> wrote:
>
>
>
> > Yes there is a great deal of difference in green pans. The good ones
>
> > are not sold with informercials.
>
>
>
> Where are the good ones sold and how would I tell it's a good one?
>
>
>
> --
>
> Food is an important part of a balanced diet.

They're in the stores where 400 pound pig-women don't shop. You'd be able to tell it's a good one by shoving your snout into it and snorting. SQUEEEEE, SQUEEEE, SQUEEEEEEEEEEEE!

sf wrote:
>
> I'm not impressed. The gray coating on the back of it is flaking off
> and the inside is not stick resistant. Hubby fried an egg this
> morning using olive oil and reheated a couple of sausages in it. The
> back lost more of the coating and there was a place where something
> stuck to it that he couldn't remove. We're going to use it a couple
> more weeks (maybe) and see how it goes, but I'll probably end up
> returning it and replacing it with something else if this trend
> continues.

Barbara! You are too nice. You plan to use it a couple more weeks and see
how it goes? It's already sticking and peeling off the back each use. Take
it back NOW! It's a lemon!

G.

On Apr 12, 9:55*pm, sf > wrote:
> On Fri, 12 Apr 2013 19:15:56 -0700 (PDT), ImStillMags
>
> > wrote:
> > Yes there is a great deal of difference in green pans. *The good ones
> > are not sold with *informercials.
>
> Where are the good ones sold and how would I tell it's a good one?

I'm not sure any of them are really great but the better ones are not
cheap. The trick is not to use high heat, ever and no dishwasher.
The reviews on the Cuisinart ones are better than any others.

http://www1.macys.com/shop/product/c...LinkType=PDPZ1

On Apr 12, 9:55*pm, sf > wrote:

I've seen these on Chopped. But they probably use new pans in each
episode.

http://store.bettycrocker.com/p-3834...257c%257cColor

On Sat, 13 Apr 2013 10:13:40 -0400, Gary > wrote:

> sf wrote:
> >
> > I'm not impressed. The gray coating on the back of it is flaking off
> > and the inside is not stick resistant. Hubby fried an egg this
> > morning using olive oil and reheated a couple of sausages in it. The
> > back lost more of the coating and there was a place where something
> > stuck to it that he couldn't remove. We're going to use it a couple
> > more weeks (maybe) and see how it goes, but I'll probably end up
> > returning it and replacing it with something else if this trend
> > continues.
>
> Barbara! You are too nice. You plan to use it a couple more weeks and see
> how it goes? It's already sticking and peeling off the back each use. Take
> it back NOW! It's a lemon!
>
I thought it might deteriorate slowly, but it really IS bad. Hubby
had more problems with it this morning.

--
Food is an important part of a balanced diet.

On Apr 13, 10:22*am, sf > wrote:
> On Sat, 13 Apr 2013 10:13:40 -0400, Gary > wrote:
> > sf wrote:
>
> > > I'm not impressed. *The gray coating on the back of it is flaking off
> > > and the inside is not stick resistant. *Hubby fried an egg this
> > > morning using olive oil and reheated a couple of sausages in it. *The
> > > back lost more of the coating and there was a place where something
> > > stuck to it that he couldn't remove. *We're going to use it a couple
> > > more weeks (maybe) and see how it goes, but I'll probably end up
> > > returning it and replacing it with something else if this trend
> > > continues.
>
> > Barbara! *You are too nice. You plan to use it a couple more weeks and see
> > how it goes? *It's already sticking and peeling off the back each use.. *Take
> > it back NOW! It's a lemon!
>
> I thought it might deteriorate slowly, but it really IS bad. *Hubby
> had more problems with it this morning.
>
> --
> Food is an important part of a balanced diet.

What brand are you using?

On Fri, 12 Apr 2013 10:35:42 -0700, sf > wrote:

>
>I'm not impressed. The gray coating on the back of it is flaking off
>and the inside is not stick resistant. Hubby fried an egg this
>morning using olive oil and reheated a couple of sausages in it. The
>back lost more of the coating and there was a place where something
>stuck to it that he couldn't remove. We're going to use it a couple
>more weeks (maybe) and see how it goes, but I'll probably end up
>returning it and replacing it with something else if this trend
>continues.


Add the red pans with the white interior. DH says they smell like
chemistry every time they are heated and the odor has not gotten any
less with use.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Fri, 12 Apr 2013 10:35:42 -0700, sf > wrote:

>
>I'm not impressed. The gray coating on the back of it is flaking off
>and the inside is not stick resistant. Hubby fried an egg this
>morning using olive oil and reheated a couple of sausages in it. The
>back lost more of the coating and there was a place where something
>stuck to it that he couldn't remove. We're going to use it a couple
>more weeks (maybe) and see how it goes, but I'll probably end up
>returning it and replacing it with something else if this trend
>continues.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sat, 13 Apr 2013 07:34:43 -0700 (PDT), ImStillMags
> wrote:

> On Apr 12, 9:55*pm, sf > wrote:
>
> I've seen these on Chopped. But they probably use new pans in each
> episode.
>
> http://store.bettycrocker.com/p-3834...257c%257cColor

I see Amazon has it for under $40 with free shipping. The TFal was as
much as I'm willing spend on something that's basically disposable...
and I see Amazon have an 8-inch Scanpan fry pan for $49.99. Maybe I
should reconsider, because I haven't heard any complaints here about
Scanpan (so far).

BTW: I just blundered into this article
http://www.realsimple.com/food-recip...877/page8.html

--
Food is an important part of a balanced diet.

On Sat, 13 Apr 2013 10:24:07 -0700 (PDT), ImStillMags
> wrote:

> On Apr 13, 10:22*am, sf > wrote:
> > On Sat, 13 Apr 2013 10:13:40 -0400, Gary > wrote:
> > > sf wrote:
> >
> > > > I'm not impressed. *The gray coating on the back of it is flaking off
> > > > and the inside is not stick resistant. *Hubby fried an egg this
> > > > morning using olive oil and reheated a couple of sausages in it. *The
> > > > back lost more of the coating and there was a place where something
> > > > stuck to it that he couldn't remove. *We're going to use it a couple
> > > > more weeks (maybe) and see how it goes, but I'll probably end up
> > > > returning it and replacing it with something else if this trend
> > > > continues.
> >
> > > Barbara! *You are too nice. You plan to use it a couple more weeks and see
> > > how it goes? *It's already sticking and peeling off the back each use. *Take
> > > it back NOW! It's a lemon!
> >
> > I thought it might deteriorate slowly, but it really IS bad. *Hubby
> > had more problems with it this morning.
> >
> > --
> > Food is an important part of a balanced diet.
>
> What brand are you using?

I bought this at Bed, Bath and Beyond... Orgreenic. I just found a
web site where they tested that pan and said to "skip it". Oh well.
http://www.ohio.com/news/top-stories...s-kit-1.313617
I'll return it and get my money back.


--
Food is an important part of a balanced diet.

On Sat, 13 Apr 2013 10:22:03 -0700, sf > wrote:

>On Sat, 13 Apr 2013 10:13:40 -0400, Gary > wrote:
>
>> sf wrote:
>> >
>> > I'm not impressed. The gray coating on the back of it is flaking off
>> > and the inside is not stick resistant. Hubby fried an egg this
>> > morning using olive oil and reheated a couple of sausages in it. The
>> > back lost more of the coating and there was a place where something
>> > stuck to it that he couldn't remove. We're going to use it a couple
>> > more weeks (maybe) and see how it goes, but I'll probably end up
>> > returning it and replacing it with something else if this trend
>> > continues.
>>
>> Barbara! You are too nice. You plan to use it a couple more weeks and see
>> how it goes? It's already sticking and peeling off the back each use. Take
>> it back NOW! It's a lemon!
>>
>I thought it might deteriorate slowly, but it really IS bad. Hubby
>had more problems with it this morning.

What is the issue with these pans? The ceramic non-stick surface
flakes off? The ceramic non-stick surface loses it's non-stick in a
short period of time. Or the pan construction quality is really poor?
Janet US

On Sat, 13 Apr 2013 12:51:57 -0600, Janet Bostwick
> wrote:

> What is the issue with these pans? The ceramic non-stick surface
> flakes off? The ceramic non-stick surface loses it's non-stick in a
> short period of time. Or the pan construction quality is really poor?

The color on the back of the pan is flaking off and the ceramic is not
non-stick. Hubby fried his eggs with oil and they still stuck to the
pan, which he didn't over heat. When he cleaned it, he couldn't
remove all the gunk that had stuck to the pan.

I cooked some bacon in it later, now he's making lunch. He just made
a small frittata and is reheating chicken & rice - and he doesn't seem
to be having an issue. I dunno what the problem is.

--
Food is an important part of a balanced diet.

"Janet Bostwick" > wrote in message
...
> On Sat, 13 Apr 2013 10:22:03 -0700, sf > wrote:
>
>>On Sat, 13 Apr 2013 10:13:40 -0400, Gary > wrote:
>>
>>> sf wrote:
>>> >
>>> > I'm not impressed. The gray coating on the back of it is flaking off
>>> > and the inside is not stick resistant. Hubby fried an egg this
>>> > morning using olive oil and reheated a couple of sausages in it. The
>>> > back lost more of the coating and there was a place where something
>>> > stuck to it that he couldn't remove. We're going to use it a couple
>>> > more weeks (maybe) and see how it goes, but I'll probably end up
>>> > returning it and replacing it with something else if this trend
>>> > continues.
>>>
>>> Barbara! You are too nice. You plan to use it a couple more weeks and
>>> see
>>> how it goes? It's already sticking and peeling off the back each use.
>>> Take
>>> it back NOW! It's a lemon!
>>>
>>I thought it might deteriorate slowly, but it really IS bad. Hubby
>>had more problems with it this morning.
>
> What is the issue with these pans? The ceramic non-stick surface
> flakes off? The ceramic non-stick surface loses it's non-stick in a
> short period of time. Or the pan construction quality is really poor?
> Janet US

Mine lost the non-stick on the second use.

"sf" > wrote in message
...
> On Sat, 13 Apr 2013 12:51:57 -0600, Janet Bostwick
> > wrote:
>
>> What is the issue with these pans? The ceramic non-stick surface
>> flakes off? The ceramic non-stick surface loses it's non-stick in a
>> short period of time. Or the pan construction quality is really poor?
>
> The color on the back of the pan is flaking off and the ceramic is not
> non-stick. Hubby fried his eggs with oil and they still stuck to the
> pan, which he didn't over heat. When he cleaned it, he couldn't
> remove all the gunk that had stuck to the pan.

That's exactly what happened to me. When I said that the egg had welded to
the pan, it was true! Next to impossible to clean off.

<snip>

On 4/13/2013 12:24 PM, ImStillMags wrote:
> On Apr 13, 10:22 am, sf > wrote:
>> On Sat, 13 Apr 2013 10:13:40 -0400, Gary > wrote:
>>> sf wrote:
>>
>>>> I'm not impressed. The gray coating on the back of it is flaking off
>>>> and the inside is not stick resistant. Hubby fried an egg this
>>>> morning using olive oil and reheated a couple of sausages in it. The
>>>> back lost more of the coating and there was a place where something
>>>> stuck to it that he couldn't remove. We're going to use it a couple
>>>> more weeks (maybe) and see how it goes, but I'll probably end up
>>>> returning it and replacing it with something else if this trend
>>>> continues.
>>
>>> Barbara! You are too nice. You plan to use it a couple more weeks and see
>>> how it goes? It's already sticking and peeling off the back each use. Take
>>> it back NOW! It's a lemon!
>>
>> I thought it might deteriorate slowly, but it really IS bad. Hubby
>> had more problems with it this morning.
>>
>> --
>> Food is an important part of a balanced diet.
>
> What brand are you using?
>
I'm using Thermolon "expert 2" and they are quite satisfactory. Got
them at Kitchen Collection in the outlet mall.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Saturday, April 13, 2013 3:43:02 PM UTC-6, Julie Bove wrote:
> "Janet Bostwick" > wrote in message
>
> ...
>
> > On Sat, 13 Apr 2013 10:22:03 -0700, sf > wrote:
>
> >
>
> >>On Sat, 13 Apr 2013 10:13:40 -0400, Gary > wrote:
>
> >>
>
> >>> sf wrote:
>
> >>> >
>
> >>> > I'm not impressed. The gray coating on the back of it is flaking off
>
> >>> > and the inside is not stick resistant. Hubby fried an egg this
>
> >>> > morning using olive oil and reheated a couple of sausages in it. The
>
> >>> > back lost more of the coating and there was a place where something
>
> >>> > stuck to it that he couldn't remove. We're going to use it a couple
>
> >>> > more weeks (maybe) and see how it goes, but I'll probably end up
>
> >>> > returning it and replacing it with something else if this trend
>
> >>> > continues.
>
> >>>
>
> >>> Barbara! You are too nice. You plan to use it a couple more weeks and
>
> >>> see
>
> >>> how it goes? It's already sticking and peeling off the back each use.
>
> >>> Take
>
> >>> it back NOW! It's a lemon!
>
> >>>
>
> >>I thought it might deteriorate slowly, but it really IS bad. Hubby
>
> >>had more problems with it this morning.
>
> >
>
> > What is the issue with these pans? The ceramic non-stick surface
>
> > flakes off? The ceramic non-stick surface loses it's non-stick in a
>
> > short period of time. Or the pan construction quality is really poor?
>
> > Janet US
>
>
>
> Mine lost the non-stick on the second use.

Probably overheated.

"Roy" > wrote in message
...
>> Mine lost the non-stick on the second use.
>
> Probably overheated.

Nope. I used 5. No higher.

On Sat, 13 Apr 2013 12:09:31 -0700, sf > wrote:

>On Sat, 13 Apr 2013 12:51:57 -0600, Janet Bostwick
> wrote:
>
>> What is the issue with these pans? The ceramic non-stick surface
>> flakes off? The ceramic non-stick surface loses it's non-stick in a
>> short period of time. Or the pan construction quality is really poor?
>
>The color on the back of the pan is flaking off and the ceramic is not
>non-stick. Hubby fried his eggs with oil and they still stuck to the
>pan, which he didn't over heat. When he cleaned it, he couldn't
>remove all the gunk that had stuck to the pan.
>
>I cooked some bacon in it later, now he's making lunch. He just made
>a small frittata and is reheating chicken & rice - and he doesn't seem
>to be having an issue. I dunno what the problem is.

I made frozen hash browns this morning in my 10-inch skillet using a
teaspoon of corn oil. After the hash browns were done and removed
from the pan, I fried an egg in the pan. I tilted the pan to one side
to better get the spatula under it and almost lost the egg over the
side -- the egg slid that easily and fast. You just need to bite the
bullet and buy a heavier and better quality pan and skip the ceramic
finish. Doesn't seem like that is perfected yet. The pan I used is
my most beat up one; it's used for everything and is 14 years old.
Janet US

On Sun, 14 Apr 2013 05:51:34 -0600, Janet Bostwick
> wrote:

> On Sat, 13 Apr 2013 12:09:31 -0700, sf > wrote:
>
> >On Sat, 13 Apr 2013 12:51:57 -0600, Janet Bostwick
> > wrote:
> >
> >> What is the issue with these pans? The ceramic non-stick surface
> >> flakes off? The ceramic non-stick surface loses it's non-stick in a
> >> short period of time. Or the pan construction quality is really poor?
> >
> >The color on the back of the pan is flaking off and the ceramic is not
> >non-stick. Hubby fried his eggs with oil and they still stuck to the
> >pan, which he didn't over heat. When he cleaned it, he couldn't
> >remove all the gunk that had stuck to the pan.
> >
> >I cooked some bacon in it later, now he's making lunch. He just made
> >a small frittata and is reheating chicken & rice - and he doesn't seem
> >to be having an issue. I dunno what the problem is.
>
> I made frozen hash browns this morning in my 10-inch skillet using a
> teaspoon of corn oil. After the hash browns were done and removed
> from the pan, I fried an egg in the pan. I tilted the pan to one side
> to better get the spatula under it and almost lost the egg over the
> side -- the egg slid that easily and fast. You just need to bite the
> bullet and buy a heavier and better quality pan and skip the ceramic
> finish. Doesn't seem like that is perfected yet. The pan I used is
> my most beat up one; it's used for everything and is 14 years old.
> Janet US

All of my pans are heavy duty, Janet, and all of the nonstick (except
this one) have been heavy and so called "professional quality" - nice
thick bottoms. I have plenty of pans, including well seasoned cast
iron (which he used for years) - but he likes to use nonstick now and
I prefer to use nonstick when I make crepes, so I'll always have one
around... it's just finding the right one because they only last 2-3
years before they need to be replaced. I'm convinced that people who
say they've had their longer don't use them as much as we use ours.
In any case, I thought I'd give this green pan thing a whirl because
so many people have been raving about ceramic but it turned out to be
a complete bust. I figured it must be a good example of the type if
BBB is selling it, because you can't make a profit if people
consistently return what they buy from you.

--
Food is an important part of a balanced diet.