"Green" frying pans?

georgie304
georgie304 Posts: 143
in Food and Nutrition
I saw at Walmart a green (and a blue) frying pan.... It was by the "As seen on TV" section. They are supposed to be non-stick...not having to use spray or anything.

Has anyone tried this?

Does it work well?

Replies

  • SouthernArt77
    SouthernArt77 Posts: 223 Member
    We bought one and used it a few times and loved it. We fried & scrambled eggs with no fat. I cooked perfect pancakes in it. We thought we had found the perfect piece of cookware! Then stuff started sticking...I don't know what happened, but I really think it had something to do with the way it was seasoned one day (you're supposed to re-season them occasionally). I'd honestly like to get another one and try again.
  • MoonSapphire
    MoonSapphire Posts: 57 Member
    We bought one and used it a few times and loved it. We fried & scrambled eggs with no fat. I cooked perfect pancakes in it. We thought we had found the perfect piece of cookware! Then stuff started sticking...I don't know what happened, but I really think it had something to do with the way it was seasoned one day (you're supposed to re-season them occasionally). I'd honestly like to get another one and try again.

    I have that same problem. when we got it, it was awesome, now things are starting to stick, I was thinking about re seasoning it and seeing if that helps, other than that, I love that little green frying pan =)
  • wellbert
    wellbert Posts: 3,924 Member
    meh. You know what's aweomse?
    Cast iron.
    Get some of that.
  • ShmoozyQ
    ShmoozyQ Posts: 390 Member
    meh. You know what's aweomse?
    Cast iron.
    Get some of that.

    Truth!
  • PriceK01
    PriceK01 Posts: 834 Member
    Yup, just get cast iron.
  • jenniferinfl
    jenniferinfl Posts: 456 Member
    I collect old cast iron.. The stuff is awesome, my daily user is 100 years old.. lol
  • pullipgirl
    pullipgirl Posts: 767 Member
    I just use my old 100 year old cast iron
  • georgie304
    georgie304 Posts: 143
    You use cast iron without oil?...
  • n2thenight24
    n2thenight24 Posts: 1,651 Member
    My cast iron exploded into two big pieces while I was cooking with it one day, true story.
  • victoriannsays
    victoriannsays Posts: 568 Member
    I have a good cast iron pan skillet thingy im too afriad to use LOL
  • PaleoPath4Lyfe
    PaleoPath4Lyfe Posts: 3,161 Member
    meh. You know what's aweomse?
    Cast iron.
    Get some of that.

    Agreed!
  • SouthernArt77
    SouthernArt77 Posts: 223 Member
    You use cast iron without oil?...
    I love my old cast iron skillet, but I do have to use some oil in it.
  • MariarR33
    MariarR33 Posts: 69
    I love our green frying pan. It works great and sticks less. Would get 2 if I needed another pan.
  • bostonwolf
    bostonwolf Posts: 3,038 Member
    If it sticks more, it's because you are eating whatever chemical was giving it the non-stick surface.
  • georgie304
    georgie304 Posts: 143
    Thanks everyone!

    When you "season" your skillet and you put a light coat of veg. oil at the bottom until it smokes...

    How much is that exactly? I put a very light coating...but nothing "pooled"... I had it on the burner for over 30 min and it never smoked.

    Do I need to do more oil? I can't imagine that I need to do more time! It was sticking this morning.

    Help please!
  • SoDamnHungry
    SoDamnHungry Posts: 6,998 Member
    I saw that infomercial and looked it up on Amazon. Most people on amazon say it's no good, but a few people say you have to make sure to "season" it correctly.
  • ShannonMpls
    ShannonMpls Posts: 1,936 Member
    meh. You know what's aweomse?
    Cast iron.
    Get some of that.

    I love cast iron.

    Except for scrambled eggs. Hate the dingy look they get when made in cast iron.

    So I do have one "green pan" and I use it solely for make scrambled eggs. I haven't had any problems with it, but my mom did when she used high heat...it was no longer nonstick after that. Apparently low and medium heat is the way to go.
  • fitplease
    fitplease Posts: 647 Member
    meh. You know what's aweomse?
    Cast iron.
    Get some of that.

    Great stuff! The pancakes are always best using a cast iron pan!

    With Teflon, you have to be careful about chipping and overheating the pan (health concerns). I am wary of the cheaper pans, because they tend to chip easily. So, I would probably pass up on the "As Seen on TV" specials.
  • fitplease
    fitplease Posts: 647 Member
    Thanks everyone!

    When you "season" your skillet and you put a light coat of veg. oil at the bottom until it smokes...

    Usually, all you do is coat the pan with oil (use paper towel and a dab of veggie or olive oil) and then wipe it off and store it. You don't heat it up. I had a non-stick IKEA wok one time where you did this. And, to clean it, you would just rinse it out with water and wipe dry. (You were never supposed to use any dish detergent.) Normally, you do this with cast iron to prevent rusting, but it helped keep the non-stick slick.

    You would season cast iron every time you wash it (after you dry it). You could do this every time you wash the non-stick pan, but I think you would be okay to do this less frequently.

    Warning: If you heat up oil until it smokes, it could catch fire. And, you could ruin your pan at the high temperature -- non-stick pans must use medium and lower temps.
  • wellbert
    wellbert Posts: 3,924 Member
    meh. You know what's aweomse?
    Cast iron.
    Get some of that.

    I love cast iron.

    Except for scrambled eggs. Hate the dingy look they get when made in cast iron.

    So I do have one "green pan" and I use it solely for make scrambled eggs. I haven't had any problems with it, but my mom did when she used high heat...it was no longer nonstick after that. Apparently low and medium heat is the way to go.


    Mine don't look dingy. I use a stiff bristled brush and hot water to clean the pan.
    If istart getting black flakes in the food, ill scrub with salt.
  • SouthernArt77
    SouthernArt77 Posts: 223 Member
    Usually, all you do is coat the pan with oil (use paper towel and a dab of veggie or olive oil) and then wipe it off and store it. You don't heat it up. I had a non-stick IKEA wok one time where you did this. And, to clean it, you would just rinse it out with water and wipe dry. (You were never supposed to use any dish detergent.) Normally, you do this with cast iron to prevent rusting, but it helped keep the non-stick slick.

    You would season cast iron every time you wash it (after you dry it). You could do this every time you wash the non-stick pan, but I think you would be okay to do this less frequently.

    Warning: If you heat up oil until it smokes, it could catch fire. And, you could ruin your pan at the high temperature -- non-stick pans must use medium and lower temps.
    The Orgreenic pans aren't teflon-coated; they're coated with ceramic. The instructions actually do say to wipe it with oil and let it sit on medium heat until it smokes. (https://www.orgreenic.com/instructions.jsp)
  • SouthernArt77
    SouthernArt77 Posts: 223 Member
    When I was looking at the website for the instructions, I noticed that they have a lifetime replacement warranty, even if the damage is your fault. I actually think in this case it was our fault, as it looks like when the pan was seasoned, someone used it before wiping it down, as noted in the instructions. I'm going to see if I can find the card that came with ours and get it replaced. It was awesome at first. It would be worth trying again if I could get a free replacement!

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