Greenpan 11-Inch Thermolon Non-stick Skillet
This aluminum skillet has a high-quality Thermolon Endurance non-stick interior coating which is durable and highly scratch resistant. Thermolon-coated cookware releases 50% fewer greenhouse gases during production and contains no toxic substances that could be released at high temperatures. In contrast to conventional non-stick coatings, Thermolon is completely free of polytetrafluoroethylene (PTFE) and is manufactured without the use of perfluorooctanoic acid (PFOA). It is heat-resistant to 850°F/450C. The aluminum pan has a black exterior, an extra-thick forged base for even browning and cooking, and is suitable for use with induction cooktops. The skillet has a sleek, rounded shape with ergonomic riveted cast hollow stainless steel handles.
Size: 11″
Dimensions: 11″Dia
Suitability: Induction, Stovetop
Materials: Aluminum exterior with Thermolon Endurance non-stick interior coating
Warranty: 5 years; 2 years on coating
Product of China
| Store | Rating | Prices | Shipping | Link |
| Golda's Kitchen | 4.8 New |
USD 110.00 | Usually ships in 1-2 business days |  |
I bought a set of these pans from Tar get (on sale!) over a year ago, maybe even two years ago, and they’re our favorite pans and probably the best pan I’ve ever used. They heat up well, clean well, even with eggs or anything, and the fact they’re ecofriendly is a huge plus. I’m going to get a set for my sister to replace her scary teflon coated pans.
Yeah…not non-stick – Richard Mayfield –
After a few weeks, the pan lost all it’s non-stick attributes. I always clean the pan out by hand, so it should be easy to wipe out. It’s harder to clean than my cast iron stuff. I use it to cook eggs. I’m going back to a teflon coated pan and I’ll take my chances with cancer or whatever it might cause in 100 years.
Worked well for a few months – Paleo Man – California
We purchased a set of Greenpan cookware and also individual frying pans from Target. At first we were very happy with them and we have treated them very carefully. All have only been used on low heat, but the most frequently used pans have been increasingly losing their non-stick qualities after six months. The problem appears to be getting worse and worse, to the point that an ordinary stainless steel pan would stick less.
