The Green-Pan, A Solution to Safer Cooking and a Healthy Planet

I received a full set of Teflon pots and pans when I got married a few years ago. We cook everyday and I started noticing pieces of the Teflon coating coming off. I immediately threw my pots and pans to the wind, because it doesn’t take a scientist to infer that eating Teflon is probably a bad idea.

Lauren Sucher, of the Environmental Working Group, a Washington, D. C., organization that compiles data on toxicology, recommends that people phase out the use of Teflon cookware in their home. Chemicals used in Teflon have been shown to be lethal to birds, and cause flu-like symptoms in humans. In 2005, the EPA said a chemical (PFOA) used to make Teflon is “likely a carcinogen” and in January 2006, DuPont, the only company that manufactures the chemical in the US, agreed to eliminate releases of the chemical from its manufacturing plants by 2015.

Stainless steel is a great alternative, but I don’t have the time or elbow grease needed to be scrubbing those bad boys. After a lot of research, I came across the Green-Pan and I had to try it.

Green-Pan is the first Teflon free non-stick pan. Using something called Thermolon technology, they’ve made a non-stick mineral coating that is food-safe, and won’t be damaged or emit nasty fumes, even at super high temperatures. It can resist heat up to 850 degrees, and you never need to use butter or oil to coat the pan, which is great for he waistline. I have used it several times and nothing sticks to it! It also doesn’t hurt that their cookware is attractive and affordable.