GreenPan Chatham Tri-Ply Stainless Steel Healthy Ceramic Nonstick 11" Wok Pan, PFAS-Free, Multi Clad, Induction, Dishwasher Safe, Oven Safe, Silver

There’s a bit of controversy — many people avoid all those crazy chemicals by buying only stainless steel or cast iron (and they should keep an eye on the new titanium pans e.g. sold by “Our Place” — titanium is almost certainly bio-safe, e.g. with a long history of titanium hip implants and no observed side effects or leeching) The controversy is some yet-unproven lawsuits stating GreenPan has not been exactly as green as they advertise. However, even websites evaluating this will state that GreenPan is getting ever and ever better at making their pans ‘green’ over the decades. (Pans I bought about 25 years ago, showed sure signs of wear … later ones I bought are clearly better … this one, on first purchase, looks like it’ll be the best yet.) My own method, is that when a pan shows any scratches, pitting, or chips, out it goes. Any at all. By that standard, I am pleased with this purchase. Past greenpans are not 100% nonstick, but certainly more convenient than stainless steel, etc. and less care needed than cast iron. I use stainless steel or le creuset for pots, but I want something nonstick for my fry pans. In case you want to buy a glass lid for this pan (useful e.g. for Spanish chicken and rice) the outer rim is exactly 12”! The inner rim is exactly 3/16” less than that, i.e. 11-13/16”. I’d look for a 12” cover that has an inner rim of 11-3/4” or less to fit perfectly. The handle is metal so the pan is oven safe. The two rivets that attach the handle do go through to the inside of the pan, and they are also covered with the nonstick surface inside the pan, so they will likely clean well except may collect something around the edges just a bit. Trivial. I prefer these rivets because they never loosen, compared to nuts or screws. Bottom of the pan and very top of the rim are stainless steel. Pan certainly holds a magnet strongly, i.e. good for induction. I am in the habit of adding postscripts to my amazon reviews when a product goes bad, so if this review is untouched, my pan is still going strong. I use this size about 3 times/week. I also note that GreenPan considers its “GP5” line to be its best. This pan is not GP5, it’s their Chatham line. The note that came with this pan… well I’ll just upload a photo rather than type it all in. Should be helpful. Frankly, they’re so easy to wash with soap and a soft sponge, and too large to be comfortable in a dishwasher, that I’d always wash this by hand.

Why did you pick this product vs others?: I won’t use “teflon” non-stick. I had a v1 GreenPan years ago, and it was so disappointing. I got a set of these frying pains in various sizes for my birthday then bought more. So far they are perfect after a few months. Even food that looks burned slides right off. Highly recommend hand washing. The stainless steel on this model adds class, looks, and a high-quality weight compared to other GreenPan models. Great buy. Stickiness: perfectly non-stick Cooking ability: Excellent

This pan is a good kitchen tool. I have used it once and it was non stick, cleaned up easily, and appeared to heat evenly. The handle gets warm and the pan is a robust weight. I have only used it on top of the stove.

I have a number of these pans from Green Pan - a couple of Chatham and another couple of the Venice series. These pans are well built and have been quite durable. The coating on this particular piece was not as smooth to the touch as the other 3, but the non-stick performance, release and cleanup was not an issue. The Venice series pans that I own are about 3 years old and still perform well. I'll see whether these last as long. You'll see a wide range of scores on reviews of these pans. For ceramic non-stick pans, these perform well and as about as durable as many other similar ceramic non-sticks. I have several pans from Scan Pan - their CTX series as well as about 6 of the TFAL Precision Ceramic series. They all generally perform about the same - they last about 4 - 5 years of usage in my kitchens with daily use. I'd say the Scan Pan was slightly more durable at about 3x the cost and the TFAL's were a little bit less durable with the coating. You do need to set the right expectation - no high heat, don't use oils that will generate a residue after prolonged cooking (I typically just use EVOO at low / medium heat) and use non-scraping utensils. I primarily use these pans for cooking delicate items or reheating foods, simmers, sauces. Anything that needs "violent" heat gets cooked with my cast iron, carbon steel or some other pan. No way the construction of ceramic coated pans is designed for primary searing, stir frying, browning or other main high heat cooking applications. Why the high score? It meets all my most important criteria for non-stick: - no potential aluminum contact with food (especially after the coating gets scratched or comes off) - ceramic non-stick - not too many options for a bio-neutral non-stick surface that would be inert if ingested. - decent / even thermal transfer Just in case you are wondering - well seasoned carbon steel and cast iron cookware is pretty non-stick, but not in the same way that these pans are so there are applications where these are useful. If you made it this far, you're probably realizing that I'm overthinking my choices in pans and that I probably have too many types of pans - busted! But for the type and range of cooking that my family does, you really do need the right tool for the right job. No cheating thermodynamics and chemistry in the kitchen!

I’ve been buying Greenpan non stick pans for more than 5 years now. I find them durable and like that they are safe for use with metal utensils and are dishwasher safe too. One thing I’ve learned is to not use olive oil with these pans as I’ve read (and have found) that olive oil tends to create a residue that reduces the effectiveness of the non stick surface. I use avocado oil instead. My only issue is the size, 8 inches is great for making eggs for myself and even a few pieces of chicken or fish. But I’ll soon be buying the 10” pan because I often find myself wanting a little more room when I’m cooking

Pan is flat, no crowning. Good size for side items. Induction stove compatable.

I really wanted to give this pan five stars. However, today I made some eggs and I heated the pan up on medium heat on induction on number seven and it discolored it really badly. When I put the butter in it turned everything black and I could not remove the stains from pan. I did not want to scrub it, so it looks like you see in the picture. In comparison you can see a pan that’s almost 20 years old. Now why can’t this vendor make the bottom of the pan durable? I can add to this that the non stick is gone. I did not ever put it in dishwasher, always hand washed it, so my disappointment is huge. The eggs are now sticking to pan.

After reading about PFAS & PFOA, we decided to get a healthier non stick pan. This is our pick for making beautiful eggs, fried or scrambled. They don't stick at all. The pan is lightweight but sturdy and cleans up well. I highly recommend this pan.