GreenPan Lima Hard Anodized 8" Frying Pan Skillet Nonstick, Ceramic Nonstick, PFAS-Free Nontoxic Pots and Pans, Oven & Broiler Safe, Stainless Steel Handle, Cookware for Eggs & Omelet, Gray

This is my fourth GreenPan and in my opinion they are excellent pans -- very durable for something with a "nonstick" coating. I just threw one out after four years of use three to four times a week, and have another that's been going for over three years. See below for my care recommendations. Note that I've put "nonstick" in quotes above. If you're looking for something TRULY nonstick, e.g. the kind of pan where an egg will slide out when fried without a drop of oil, your only choice is to buy cheap pans with a Teflon coating and throw them out after a very small number of cooking sessions. Those pans never last. Ceramic pans are a different breed of nonstick: They will not cook an egg entirely stick-free, but they are still much more "nonstick" than, say, stainless. On the flip side, their durability is 100x better than anything Teflon coated. Given the above, I treat these pans quite differently than I would a Teflon pan: I cook with a small amount of fat, and I expose the pans to high heat when applicable. They can take it. The biggest difference, though, is how I handle them when cleaning. The biggest issue with the nonstick coatings is that polymerized fats -- overheated, cooked-on oils -- will completely destroy the nonstick qualities. This means that if you want to maintain nonstick behaviors, you must keep the pans spotlessly clean. The good news is that thanks to the durability, these pans can handle significantly more robust cleaning than a Teflon coated pan. You should NOT baby these pans when cleaning them! I'm not suggesting breaking out a wire scrub brush, but you absolutely SHOULD use the abrasive side of a sponge. I also highly recommend scrubbing with baking soda once every several cooking sessions. Even when the pan looks clean, there is often a very thin layer of fat. The baking soda will strip it right off and revive the pan's nonstick quality. To do this I put a very small amount of water in the bottom of the pan, add enough baking soda to absorb most of it, and then scrub with a paper towel. You'll be shocked by how yellow the baking soda gets. Repeat until it comes out just as white as it went in. Should you burn something in the pan or otherwise need to remove something really stuck in there, baking soda is also a great choice. Add a larger amount of water to the pan, quite a bit of baking soda, and then boil over high heat until the baking soda dries out. Now scrub the dried soda out with a paper towel and the vast majority of whatever you've burned in there will come right off. Cleaning my pans in these ways with baking soda from time to time, and freely applying pressure with the abrasive side of the sponge on a regular basis, is what has allowed my pans to stay in service for many years. One final note: I see a lot of people mentioning that their food sticks "even when cooking at low heat" and that is in fact a huge part of the problem! Low heat gives proteins more time to bond with the surface of the pan. It only makes things worse. If you want to sear something, do it on high heat. Because once again, unlike a Teflon pan, these can handle it. Bottom line: Don't expect some miracle nonfat solution. Treat your pans properly but don't baby them, and make sure to keep them clean. These are great tools. Enjoy your cooking! --- Update, 2017-08-23 (18 months after initial purchase) My pan is still performing like a champ and I still highly recommend these. When it finally gets worn out I will definitely replace the one I purchased here with another identical model, but I think it will be a long time before that's required. Two of the three other pans I mentioned above are still in service! (The oldest one was claimed a while back by my four year old; but I suspect it would still work fine if I dug it out of his toy box.) A few people have mentioned in the comments section that some of the recommendations I made above differ from the manufacturer's suggestions -- especially my comment on using these pans over high heat. I can only say in that regard that this review is a description of my personal experiences with the product and what does and does not work for me. The manufacturer recommendations may have been made for any number of reasons; it's not clear what the intentions are there. And "high heat" is of course highly dependent upon equipment. It's possible that the recommendations represent a liability edge case and/or that my stove isn't as hot as whatever they tested on, or a number of other scenarios. In any case, I've had no problems whatsoever, but I thought I should address these concerns in the main review. Still very much a five star review; this is an excellent product. Enjoy!

Bought a couple of these at TJ Maxx and loved them, so bought this 12" skillet. It is the best skillet I have ever owned! I got rid of all my old non-stick pots and pans, and will only buy Green Pan from now on. They may be more expensive, but worth every penny! Nothing sticks, heat up quickly and heat evenly. Food comes out perfectly every time. Clean-up is exceptionally easy. I'm a fan for life!!!

Love this pan great value, durable and works like a charm to cook your favorite foods in. Easy clean up and safe for your health. Its the perfect weight for a pan as well..

Omelettes really need a dedicated pan like this, and if you are very careful to heat it up slowly and to use plenty of butter, you will get the most perfect omelettes you've ever seen. They come off effortlessly. However, the pan does take a long time to heat up if you keep it at low-to-medium heat, as the material requires; and if you dare to put the heat up higher because you're in a rush or something needs more intense cooking, you will pretty quickly ruin the surface. Because we used ours as an all-purpose pan, it started sticking around the edges at 6 months of daily use. We learned our lesson - we will have one of these ONLY for omelettes, and use other cookware for other things.

I absolutely love this pan! We received a pair of GreenPan skillets in a larger size in a white elephant gift exchange about 10 years ago, and we've been using those pans in our RV. Love the non-stick surface that is not teflon! We recently replaced the pans in our home with stainless steel, and cooking eggs in one of those pans is impossible. Remembering how much I loved the GreenPan gift we got, I decided to buy an 8-inch GreenPan to cook eggs. It's so easy to cook eggs in this pan, and a breeze to clean! Absolutely no part of eggs will stick to this pan. Love, love, love it! I'd love to replace all of my kitchen pans with GreenPan!

After purchasing a high dollar, German-named non-stick frying pan, I have instead just decided to go with the cheaper versions and replace them as needed. My experience with all of these ceramic pans is that they last for a fixed period of time, after which they lose their non-stick properties, and there is not much you can do. My $100 pan lasted about 3 months, as did its warranty replacement. Cheap big-box pan have lasted a year...or three weeks. === The Good Stuff === * I have used the 8" pan for about a month now, typically cooking eggs (for the dogs) twice per day. So far it is still as non-stick as the day I got it, although I always use just a fine mist of olive oil. * The pan cleans up easy-usually just a swish with the sponge and a little soap. I never put them in the dishwasher-more because they are just so easy to clean that it doesn't seem worth it. * The shape and weight seem about right. I don't do the "pan-flip", but instead always use soft silicone utensils. * If you like to crack eggs directly into the pan, there is a metal band along the top that protects the ceramic surface from being damaged by eggshell cracking. * I liked the small one enough that I bought a larger 10" pan for omelettes...this time for the humans. I only use that pan once a week or so, but it has held up for two months so far. === The Not-So-Good Stuff === * The outside of the pan is just about impossible to clean. It is a very rough surface, and anything that sticks to it pretty much refuses to come off...even if you soak it for an hour or so. This is a problem since I usually crack eggs on the side of the pan, and a little always drips down the side. Not a real big deal for me, since frying pans are not really a decorator item in my kitchen. * Same deal with the metal band around the top of the pan. Stuff loves to collect underneath it, and cleaning is just about impossible. === Summary === If you think you are buying "the last frying pan you will ever need", get over it. We don't do that anymore. The ceramic pans are great, but they have a definite lifetime, and once they lose their non-stick properties, best thing to do is send them to the recycle bin. More expensive pans don't seem to have longer lasting coatings, and buying the same brand twice doesn't seem to give the same result. Caveat fryer. Update: 4/25/16 After 5 weeks of twice per day use, the non-stick properties are rapidly failing. And when the non-stick fails, I mean it is just about impossible to get eggs not to stick-even using a generous coating of oil. It never saw a dishwasher, was always cleaned with a sponge after every use, and was never subjected to any high heat or burned food. Just another one of these miracle pans on its way to the recycling bin.

Green Pan line is excellent quality. Easy to clean and even cooking. I got lids with mine. I bought a 0ne quart pot a year ago, same quality. The only thing with the pot, the finish came off on the rivets inside the pot. The rest of the finish is perfect.

Fantastic pan that is easy to clean, safe, and truly nonstick.