GreenPan for healthy cooking

[Woodcutter]

Found on a forum of the kitchen :

Good evening!

as promised, here is my feedback on the stoves covered with "thermolon" that I had at Christmas:
very good for ... three months !!!!
then ... NOT TOP AT ALL !!!

the one I use the most started to be less and less non-stick: at first, we had to be careful that the fried egg did not run away from the pan, as it was slippery!

now, it's pretty much fine for "solid" foods like steak, but for fragile things, it's not great: lately, my fish fillet got half stuck in the pan, despite the fact that I had put a lot of oil to prevent it from attaching ...

the coating is not damaged (I only use wooden spoons), but it sticks!
after a few months, I find it a bit strong !!!

therefore: I WILL NOT BUY MORE !!!!

I'm so disappointed!!
I add that my sister has the same problems with the same stoves !!

in short, I still have to discover the ideal stoves!

[Christophe]

"prout-prout little finger in the air" ...

didn't know this expression, are you sure you have to say little finger?

Otherwise the stoves in solid metal (without coating therefore) ca no longer exists?

[Former Oceano]

In addition a ceramic pan is not practical for household scenes, it breaks immediately
In addition you can cut yourself by walking on the pieces.
Cast iron is better, it is more solid and very heavy

[Woodcutter]

Well, after a little browsing and reading, it would seem better to stick, as far as cooking is concerned, to safe values ​​like cast iron ...

Here are some sites that offer quality articles:
http://www.tynat.com/magasin/sujet/index.html
http://scandi-vie.com/

It is still violently expensive, but if you take 25 years, why not?