Ceramic nonstick coating
WHAT IS THERMOLON?
Thermolon is the ceramic nonstick coating used on all GreenChef nonstick cookware. It is a coating that is manufactured without PFAS, or PFOA, and does not contain any lead or cadmium. It is made from Silicon (not to be confused with silicone), basically sand, that has been transformed into a spray-able solution and then cured onto the pan in the oven.
IS THERE PTFE IN THERMOLON?
No. Thermolon is a natural ceramic coating. No PTFE, PFAS, PFOA, lead or cadmium.
HOW SAFE IS THERMOLON?
Thermolon is made from natural materials that are 100% safe to use in contact with foods, even when heated. The absence of potentially dangerous chemicals in our pans means that there is no chance of emitting toxic fumes, even if you accidentally overheat your GreenChef . Thermolon can withstand temperatures up to 450°C/850°F, something that would not be safe to do with a traditional nonstick frypan.
DOES GREENLIFE USE ALUMINUM?
Most of our frypans are made from aluminum. Aluminum is a lightweight product with one of the best heat conducting properties, second only to gold and copper. This makes it a perfect material for frypans, which need even heating and good heat control for the best cooking results. As aluminum reacts to acids (such as citric acids or the acids in tomatoes) we need to protect it from contact with food. We do this either by coating the aluminum or by anodizing it. No aluminum will ever be in contact with your food during use.
Care and use
ARE THE PANS INDUCTION SAFE?
Yes, GreenChef cookware can be used on all stovetops, including induction.
CAN I USE METAL UTENSILS?
GreenChef pans are metal utensil safe. Although Thermolon ceramic non-stick is hard to scratch, we recommend not cutting food in the cookware. Nylon and wooden utensils will help you to preserve and prolong the life of your Thermolon non-stick surface.
IS GREENCHEF OVEN SAFE?
In general, all GreenChef cookware is oven safe up to 350 ºF (175 ºC) and GreenChef bakeware is oven safe up to 450 °F (230 °C). However, it is always good to note that the handle and body material determine what is oven safe. It’s always best to check the packaging for the exact temperature your cookware can withstand.
WHY DOES GREENCHEF COOKWARE NEED LESS HEAT THAN OTHER NONSTICK COOKWARE?
Thermolon ceramic nonstick is a better heat conductor than traditional nonstick coatings. This is because traditional nonstick coatings are heat blockers. We recommend that you cook on a lower heat setting than you would do with a traditional non-stick pan. This will prevent the food from burning.
HOW DO I AVOID OVERHEATING MY COOKWARE?
- Do not preheat the frypan for too long. Remember that the ceramic nonstick coating doesn’t block the heat like traditional nonstick coatings do, so you will achieve the correct heat faster.
- Put some butter or oil in the pan shortly after placing it on the stove. That way the pan will not boil dry, which would cause it to overheat very quickly.
- Get to know your pan! During your first few cooking sessions, use it on low to medium heat. Soon you will learn how the pan behaves on your stove and can proceed from there.
- Avoid your butter getting too brown or your oil smoking. If this happens, we recommend throwing away the fats and starting over on a lower heat setting.
- Keep your food in motion by stirring or turning it regularly. This motion cools the pan and the oils down so they don’t overheat.
- Choose a pan that fits the size of your food but isn’t too big. When using a pan that is too big, the empty spots will overheat quickly and cause the fat to burn and carbonize there.
DO CERAMIC COATINGS WEAR OUT OVER TIME?
Every nonstick coating is susceptible to wear and tear. How fast the nonstick performance of a pan fades depends on how it’s used, how often it’s used, and how you care for it.
A GreenChef pan that has lost its nonstick performance can still be used as an enameled frypan without any issue, as its ceramic coating does not blister or peel off like traditional coatings tend to do over time, revealing their aluminum base.
Use of oils
WHY DO I NEED TO USE FAT?
- Oil is a great heat conductor, resulting in better and crispier frying than a dry pan
- Fats act as a buffer so food doesn’t burn as quickly
- Oil helps in the browning of food and the development of taste (the so called Maillard Reaction: Google it!)
- Accentuates the nonstick properties of a pan, preventing it from sticking
WHAT OILS OR FATS CAN I USE?
We recommend using butter or high heat oils suited for frying with high resistance. Peanut oil, coconut oil or sunflower oil are good oils to start with.
Unrefined oils, like Extra Virgin Olive Oil, as healthy as they are, are not suited for frying because they can start smoking and burning at relatively low temperatures. Not only is this not good for your health, it’s not good for your pan. It can create a layer of carbonization on your nonstick coating resulting in the loss of nonstick performance.
We don't recommend using oil sprays, including aerosols, mist, and pump sprays. Small spray droplets heat up very rapidly and carbonize easily on the nonstick surface. This will leave a layer on the coating and will affect the nonstick performance of the pan.
CAN I FRY WITHOUT OIL?
Technically you can fry in a GreenChef without oil, but we don’t recommend it. As described above, using oils has multiple advantages which increase the quality and frying results of your food.
HOW DO I CLEAN MY GREENCHEF COOKWARE?
Step 1: Allow the pan to cool completely to avoid thermal shock and deforming.
Step 2: Wash the pan in warm water and clean with a soft sponge or cloth. Avoid abrasive pads or steel wool.
Step 3: Dry with a soft towel.
IS GREENCHEF DISHWASHER SAFE?
Our cookware is dishwasher safe, but we recommend handwashing. Wash with a little soapy water and clean it with a soft dishcloth or sponge. The nonstick properties of all ceramic nonstick coatings slowly fade with repeated dishwasher use because of the aggressive detergents in dishwasher soap.
MY PAN HAS SOME BROWN STAINS , WHAT HAPPENED?
Brown stains are usually carbonized oils or fats that have burned onto the nonstick coating, caused by overheating them. As you’ll see, they are not easily cleaned off by traditional hand washing or dish washing and they tend to build up over each use, burning more and more. This layer prevents contact of food with the nonstick coating, causing food to stick to the pan.
We recommend removing even the earliest traces of carbonization (even before they are brown) with a Melamine sponge and plain water. It pays off to inspect the pan after drying it to spot these early traces.
If you cannot remove them with the melamine sponge and water, try replacing water with vegetable oil. Internal tests show that this works slightly better for heavy carbonization. Do not use a melamine sponge for daily cleaning of the nonstick coating, as it is slightly abrasive and would damage the nonstick performance over a prolonged period of time.