Lima Hard Anodized 12" Frying Pan Skillet with Lid, Ceramic Nonstick, PFAS-Free Nontoxic Pots and Pans, Oven & Broiler Safe, Stainless Steel Handle, Cookware for Eggs & Omelet, Gray

UPDATE to below: first i wrote that I loved this pan (see below.) Then after a week, EVERYThING was sticking to the pan, really bad, worse than any other pan, and I was going to downgrade it to one star. I had been using canola oil btw, a fair amount of it, and I thought - what the heck, am I going to start having to waste a ton of oil on this thing? Very disappointed. To the point where I couldn't stand cooking with it anymore bc everything was sticking to it like glue, so I ordered a different pan to use, which I wasn't thrilled about because this one has a much larger cooking area, and I had just bought it and already it wasn't working, right after I threw away the packaging of course. Then one day I tried something different. I heated up the pan on medium heat as always, before putting anything on it. Then after it got hot, I held a stick of butter vertically and just rubbed the cooking area of the pan with it - not too much butter, just coated the pan with butter lightly and quickly. VOILA. it's like night and day, now everything is sliding around on the pan. so I'm happy - I can use very little butter and the food isn't sliding around. So I'm wondering if all these people who had problems were using oil as I was (and as the instructions say you can do.) If you're having problems with sticking, try butter instead and see if that works. original review below: i had tried out a few ceramic pans and returned them all. this is the KEEPER (so far - i've had it only for a few days but looking good!) why? well the thing is pans are measured by the TOP circumference of the pan, the part that fits the lid, which i think is colossally stupid. i tried out a few 12" pans, this one has a 9 3/4" - 10" ish cooking area (the bottom circle of the pan, the part you cook on.) the other ones i tried had like 9" or less on the bottom and the sides of the pan just jutted way out to reach the 12" - so the cooking part was so small and i couldn't fit much on the other ones. this has a good amount of cooking space and if HEFTY. unlike the other ones, you have to use oil, which i dont mind, oil is filling. u do cook on medium heat and things slide off effortlessly - not as slidy as the other ones ive tried, but i read in reviews the other ones stop being stick-free after a while. besides, too much slide can make the food hard to grasp. this has a great amount of food slide. i wish this came in cooler color but the grey is all right, better than black. cooking is actually fun bc i know i'm not going to have to scrub and clean much. i hate cleaning. i just made eggs with sausages and the pan ALREADY looks clean, and i didnt even clean it yet. the lid is high quality. this thing is just made of high quality materials, and my boyf and i love it. also our gas stove did not mess up the coloring on the bottom, like it did with other pans. LOVE THIS ONE, finally we found the keeper!!! i recommend wholeheartedly.

This is my fourth GreenPan and in my opinion they are excellent pans -- very durable for something with a "nonstick" coating. I just threw one out after four years of use three to four times a week, and have another that's been going for over three years. See below for my care recommendations. Note that I've put "nonstick" in quotes above. If you're looking for something TRULY nonstick, e.g. the kind of pan where an egg will slide out when fried without a drop of oil, your only choice is to buy cheap pans with a Teflon coating and throw them out after a very small number of cooking sessions. Those pans never last. Ceramic pans are a different breed of nonstick: They will not cook an egg entirely stick-free, but they are still much more "nonstick" than, say, stainless. On the flip side, their durability is 100x better than anything Teflon coated. Given the above, I treat these pans quite differently than I would a Teflon pan: I cook with a small amount of fat, and I expose the pans to high heat when applicable. They can take it. The biggest difference, though, is how I handle them when cleaning. The biggest issue with the nonstick coatings is that polymerized fats -- overheated, cooked-on oils -- will completely destroy the nonstick qualities. This means that if you want to maintain nonstick behaviors, you must keep the pans spotlessly clean. The good news is that thanks to the durability, these pans can handle significantly more robust cleaning than a Teflon coated pan. You should NOT baby these pans when cleaning them! I'm not suggesting breaking out a wire scrub brush, but you absolutely SHOULD use the abrasive side of a sponge. I also highly recommend scrubbing with baking soda once every several cooking sessions. Even when the pan looks clean, there is often a very thin layer of fat. The baking soda will strip it right off and revive the pan's nonstick quality. To do this I put a very small amount of water in the bottom of the pan, add enough baking soda to absorb most of it, and then scrub with a paper towel. You'll be shocked by how yellow the baking soda gets. Repeat until it comes out just as white as it went in. Should you burn something in the pan or otherwise need to remove something really stuck in there, baking soda is also a great choice. Add a larger amount of water to the pan, quite a bit of baking soda, and then boil over high heat until the baking soda dries out. Now scrub the dried soda out with a paper towel and the vast majority of whatever you've burned in there will come right off. Cleaning my pans in these ways with baking soda from time to time, and freely applying pressure with the abrasive side of the sponge on a regular basis, is what has allowed my pans to stay in service for many years. One final note: I see a lot of people mentioning that their food sticks "even when cooking at low heat" and that is in fact a huge part of the problem! Low heat gives proteins more time to bond with the surface of the pan. It only makes things worse. If you want to sear something, do it on high heat. Because once again, unlike a Teflon pan, these can handle it. Bottom line: Don't expect some miracle nonfat solution. Treat your pans properly but don't baby them, and make sure to keep them clean. These are great tools. Enjoy your cooking! --- Update, 2017-08-23 (18 months after initial purchase) My pan is still performing like a champ and I still highly recommend these. When it finally gets worn out I will definitely replace the one I purchased here with another identical model, but I think it will be a long time before that's required. Two of the three other pans I mentioned above are still in service! (The oldest one was claimed a while back by my four year old; but I suspect it would still work fine if I dug it out of his toy box.) A few people have mentioned in the comments section that some of the recommendations I made above differ from the manufacturer's suggestions -- especially my comment on using these pans over high heat. I can only say in that regard that this review is a description of my personal experiences with the product and what does and does not work for me. The manufacturer recommendations may have been made for any number of reasons; it's not clear what the intentions are there. And "high heat" is of course highly dependent upon equipment. It's possible that the recommendations represent a liability edge case and/or that my stove isn't as hot as whatever they tested on, or a number of other scenarios. In any case, I've had no problems whatsoever, but I thought I should address these concerns in the main review. Still very much a five star review; this is an excellent product. Enjoy!

I've had this pan since 2021. It cooks food now as it did when I first unboxed it. Nothing sticks to this pan. Keep in mind what your cooking and the amount of heat and your good to go. Eggs for example... a lower burner setting, a pad of butter, crack some eggs in the pan and let them do their thing. Once the whites become firm, I can literally take the pan, tilt it slightly from side to side and the eggs slide right out onto the plate. This pan will also give whatever meat your cooking a nice tasty sear. I actually have two of these pans to supplement my other cookware. Really happy with this product.

Omelettes really need a dedicated pan like this, and if you are very careful to heat it up slowly and to use plenty of butter, you will get the most perfect omelettes you've ever seen. They come off effortlessly. However, the pan does take a long time to heat up if you keep it at low-to-medium heat, as the material requires; and if you dare to put the heat up higher because you're in a rush or something needs more intense cooking, you will pretty quickly ruin the surface. Because we used ours as an all-purpose pan, it started sticking around the edges at 6 months of daily use. We learned our lesson - we will have one of these ONLY for omelettes, and use other cookware for other things.

If I could give these an extra star, I would. These are great. I got a two pan set from Target originally. The smaller frying pan was incredible. I had to be careful making scrambled eggs not to have them slide out of the pan while I cooked them. The bigger pan I used for pancakes mostly. I took them back to Target because of the bigger frying pan. It got a build up on the side walls pretty quickly that I couldn't get off and all just from making pancakes a few times. I was nervous because of some of the reviews I had read of people having problems with the pans, but I loved the smaller frying pan so much I bought some more individually. I now have this 8 inch pan, a 12 inch pan with a lid that I don't see on Amazon, and a sauce pot with a lid. All are great. I have had them about 6 months. I can still pretty much clean them with nothing more than a paper towel after cooking. I do wash them very gently with soap, but in a pinch they wipe out clean with a paper towel. The big frying pan again started to get a bit of a build up on the sides after pancakes, but I read another reviewer mention Bar Keeper's Friend cleanser. That stuff does the trick. As soon as a little stuff collects on the side that doesn't just wipe off, I use a tiny bit of that on a wet paper towel and the pan wipes clean as new. So far, I LOVE these. I will say, thought, that they feel a bit lighter than some of my older, more expensive pans. I like the weight of some of the other pans for no other reason than they just feel good being a bit heavy. These work great though, heat up quickly, distribute the heat well, and cool off quickly. NOTE: The manufacturer does suggest NOT using oils like EVOO because of the smoke point. I love olive oil and safflower oil. I avoid using EVOO with these, but I do use it sometimes and so far haven't had any issue. Always use an oil, though, even though it is non-stick. Cooking without an oil can ruin pans. Also, don't use a non-stick spray on non-stick pans. As for the Bar Keeper's Friend, I am using it based on someone else's review. It seems to work great, but I didn't do much research to see if it messes up the finish over time. NOTE: After several years of use and multiple Greenpan pots and pans, my extra advice is to always use oil to distribute heat evenly and do not let the pan get too hot. Excessive heat or prolonged heat on a dry pan has degraded the non-stick surface for me on a couple of pans. Up until that point, the non-stick quality is great.

I'm so excited because I was about to completely throw out this pan after just a month of use because eggs were sticking horribly on them, and then I saw this video on Youtube (I don't know if links are allowed in reviews here, so just search "How to Cook an egg on the GreenPan ceramic non-stick" and it LITERALLY SAVED MY LIFE so I have to share it. All of those 1-star reviews complaining about sticky eggs--I empathize, but seriously, you just don't know how to cook with these pans. Though to be fair, the company does a crap job explaining best usage. So here's the thing. Out of the box, for the first week or two, these pans will work without you needing to do anything special at all. Once eggs start sticking, here's what you do: FIRST: Preheat the pan for about 2-3 minutes on MEDIUM HEAT. The video I referred to has an electric stove. I tested this with a gas stove. It works. SECOND: Use oil! Or some kind of fat. You need it. I use avocado oil. The video guy used butter. And DON'T use that much. Literally like 1/4 teaspoon (I was using waaay more before. DOn't do this). I know, it seems counter-intuitive. Let oil heat for another minute. Not too long. THIRD: If scrambling, it may help to pre-scramble in a bowl. I normally don't due to laziness, but I did this this morning. Your mileage may vary. FOURTH: Throw in your eggs and don't move 'em around too much in the beginning! You'll hear some small popping. These are the eggs reacting with the oil and then releasing from the pan. Keep a watch at the layer at the very bottom, which will start to brown when they are ready to be flipped/moved around. As you can see, I actually kinda burned my eggs because this was my first time doing this. They WILL cook FAST! Under three minutes! FIFTH: Once the eggs are ready to be moved around, don't worry about the uncooked bits sticking. I have no idea why, but once the eggs achieved that "release" once, the rest of it was fine. SIXTH: Eat your food! SEVENTH: Do NOT put your pan in cold water right after cooking, and don't let the pan sit around all day! I actually have no idea if these are a real issue (because I was doing both before) but that's what the video said, so I'll be sticking to it. That's it! Literally YESTERDAY my pan looked liked those other pics with eggs stuck to every inch of it and it took me 30 minutes to clean with regular soap and water and no abrasive sponge. And today, THIS! I'm in shock and awe and I can't believe it. I almost trashed these, and now I have a reliable, chemical free nonstick pan. Totally tossing my stainless steel now. And Greenpan--get better with your instructions! They suck and it's costing you business.

Just after one use and accidentally burning what I was cooking I found the pan Not durable in retaining it’s non-stick coating after cleaning it with a non-abrasive sponge, let me explain. After burning what I was cooking, I tried to remove the burn stains by just using Dawn dishwashing soap and a non-abrasive sponge; that removed some of the stains, however that only removed the light burn stains. I then, using the same Dawn dishwashing soap, flipped the sponge over and used the non-abrasive scrub pad on top of the blue sponge, which helped a little more, but some of the stains just couldn’t be removed. The only two additional kitchen cleaning tools I have were the barbers keepers friend or the pink stuff. I chose the pink stuff, which worked in removing the remaining stains. However, on the following day, as I was cooking the same bland dish, I noticed the food was not as rotatable as it was the first time. Furthermore, the pan burns faster than the first time as well, overall the pan has gotten worse. Obviously, the pink stuff removed the non-stick coating causing this problem. Therefore, I Don’t recommend this product for anyone, because of it’s poor quality and performance. Please research a better pan, before making a purchase. GreenPan is just Not worth a dime.

This is a great ceramic skillet. It is everything I expected. I have cooked eggs, grilled ham &cheese sandwich, and fried hamburgers. Everything cooked perfectly, no sticking. Clean up was slick and so easy.

A very handy non-toxic pan that really is non-stick.

Me ha parecido muy buena

Not so non stick with eggs unfortunately

Fiz a busca para frigideira de indução… O site acabou me induzindo a comprar uma que não o faz. Falta de atenção me custou o imposto para o governo na importação e infelizmente não consigo usá-la.

Com poucos dias de uso panela já grudando não recomendo