Faline Posted August 22, 2013 Share Posted August 22, 2013 I'm debating about getting a skillet. I'd love to have a nonstick pan again (I threw out Teflon long ago.) Just wondering how they hold up, and if they are actually healthy or if maybe they have some other chemical in them that we'll hear about eventually. Quote Link to comment Share on other sites More sharing options...
Hwin Posted August 22, 2013 Share Posted August 22, 2013 I have a greenpan (maybe this is the same idea?) and it's held up just as well as any other pan. I think I've had it about 4-5 years. Quote Link to comment Share on other sites More sharing options...
Faline Posted August 22, 2013 Author Share Posted August 22, 2013 Yes, I'm talking about the green(color) ceramic coated pans. :) Quote Link to comment Share on other sites More sharing options...
goldberry Posted August 22, 2013 Share Posted August 22, 2013 :bigear: :bigear: Curious about this subject. I just recently started using my nonstick pan to "sear" things, and have been concerned about the high heat/chemical effect. I usually use it for heating and sauteing on lower heat. Quote Link to comment Share on other sites More sharing options...
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