GreenPan Chatham Tri-Ply Stainless Metal Wholesome Ceramic Nonstick 8″ Frying Pan Skillet, PFAS-Free, Induction Appropriate, Dishwasher Protected, Silver

A great non-stick pan, and our longest lasting so far
This is a great non-stick pan for anyone who wants to avoid PFE/PFOA chemicals.It isn’t 100% as non-stick as the older PFE/PFOA pans, but it is still excellent. It is also a lot sturdier and longer lasting than these older pans, and even the prior GreenPan models.Full disclosure, I OCD on pan surface preservation, and I try to extend the life of my pan by not using it for harsh / high temperature cooking, only using silicone spatulas for stirring, and washing it very carefully. But the other family members aren’t nearly as careful and considerate, and yet, 8 months later, the pan still looks, feels and performs like new!

Set your expectations when using
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 transferJust 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!

Discoloration and burnt
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.

My new favourite brand. No sticking.

I’m using it for a bit over a months. I like it. It is hard to comment on durability but I hope for the lifespan of at least a year (everyday usage).