This article was created in association with GreenPan.
At this point in my adult life, I feel like I got along quite well with the healthy swap game. Algae oil> butter. Turkey minced meat> ground beef. Sweet potatoes> normal potatoes. And yet it never occurred to me that there is a healthy exchange for my cookware.
I mean, a pan is a pan, right? You heat it, it cooks, you eat.
* insert a record scratch *
Unfortunately it is not so easy. I may have learned how to expertly burn a steak without setting the house on fire with my old, crappy non-stick pans, but I did not know that I was serving this mediocre goodness with a plastic side ̵
What is GreenPan?
GreenPan is a ceramic non-stick cookware that is free of the unpleasant chemicals and toxins found in most other nonstick brands (more on this below). With GreenPan pans, the only thing your food gets is a cleaner, even a chef.
Everything I've done to date with these bad guys (sauteed vegetables, slowly and slowly scrambled eggs, roasted pork with red wine) glaze) would make Gordon Ramsay proud. Oh, and I had no problems gluing – food slides with nothing more than a satisfying hiss.
Wait, back, why are non-stick pans bad?
Many brands use plastic coatings called PTFE (polytetrafluoroethylene) to achieve this non-stick quality. So, yes, you basically cook your food on plastic.
The could be fine at lower temperatures, but if you warm the baby up to about 464 degrees, the plastic coating may degrade. At 554 degrees it begins to release tiny particles into the air (eek). And at 680 degrees you start to get toxic fumes. The latter may occasionally lead to a condition known as polymer fume fever, causing lupus-like symptoms and tightness in the chest.
If you think, "I usually cook over medium heat, so it's probably good." A study found that a PTFE-coated pan on a burner took only eight minutes to reach 750 degrees, well over is the 500 degree limit recommended by the PTFE industry.
Also, your stove does not have a precise result Temperature reading and high temperatures sometimes are required When red meats like burgers and steak are to be fried or cooked (the perfect simmering temperature is controversial, but most people say that the cooking surface should be hot).
The Bottom Line: Regardless of the temperature at which you cook, PTFE is always made from a combination of chemicals. So, if you are worried that they will get into your food, it's best to steer clear of traditional non-stick pans.
How is GreenPan different?
GreenPan uses a ceramic coating called Thermolon, which consists of a sand derivative instead of plastic and is free of chemicals. The result is a non-stick cookware that actually heats up faster and smoother, which means you can achieve cookware quality at a much lower heat. If you accidentally overheat your GreenPan pan, just breathe it – no sketchy chemicals get into your food or air.
GreenPan also offers all the other features you expect in quality pots and pans: The cookware is easy to clean, durable and environmentally friendly. It really is the most environmentally friendly choice you can make to take care of your health and Mama Earth.
Let me put it this way: If you value healthy eating (not all?), Make the swap that really counts and take plastic from the menu.