I saw on a forum somewhere that the GreenPan folks had sold what they expected to be a one-month supply to HSN, and they sold out in less than 10 hours. Can't wait to start seeing reviews!

You can view product details from HSN here

http://www.hsn.com/cnt/prod/default.aspx?pfid=260475

There's also a video of the demonstration.

The product looks great and is reasonably priced. Of course, are there other hidden health and environmental costs we don't know about? Who knows.

I checked the websites of Green-pan.com and also followed the link towards their technology at thermolon.com. I have only 1 word for them: congratulations, from the bottom of my heart. I have to admit, I didn't know that much about PTFE and PFOA at all. But, if you just google "PFOA" or "PFTE", you know I found more than 1.2 million links. Even the American Government EPA expresses their feelings about PFOA as the chemical is a carcinogen!! I am shocked!! Also, I didn't know that I was not supposed to heat my frypans over 500°F. Now I know, but how can I check it? I am not cooking with a thermometer in my hand !? All big brands just mention in small capitals in the Care&Use "do not overheat". I think this is VERY cheap !!! Again, I don't cook with a thermometer!
Really, i bookmarked www.green-pan.com. Unfortunately I was not able to buy a set yet. But if I see the great succes they had on HSN, I am sure the products will be available again very soon.

Me and my 2 children are already a fan.

I used one of these pans for the first time today and I made eggs. It worked great. I could never use non-stick pans before because I have a bird so I was excited to try this. Hopefully nothing bad health wise will come out about this product.

Isn't cast iron cookware just as safe?

i wonder how (IF) this "new" technology is any different from the ceramic-based, non-stick Scanpan.

i have a scanpan and love it.

www.scanpan.com

Cast iron cookware is coated with ceramics then it also does not contain PTFE. I have a cast iron Le Creuset at home. I like it, but it sticks like hell if I do not use a lot of oil...

Alekz, I am sorry to disappoint you, but this is what I found on the scanpan. com website (FAQ). It seems like the "ceramic-based" coating of Scanpan is just a marketing stunt. They also use PTFE:

"PTFE (short for polytetrafluoroethylene) is the base compound for any and all nonstick coatings. PTFE provides the food release. The SCANPAN formula works with the patented ceramic-titanium surface construction to provide long lasting nonstick performance. This PTFE is safe to use for food preparation and is FDA approved. Only if the pan is accidentally overheated or cooked dry could temperatures be reached that may cause the PTFE portion to break down and emit fumes that have been known to be harmful to exotic birds, due to their extra sensitive respiratory system (they would, for instance, be harmed by burnt butter fumes, as well). It is a good idea to keep birds away from the kitchen! "

It's OK to talk about this Greenpan if you are in the U.S.
What about the people in the rest of the planet? We have to continue to boycott non-stick and scrub 'sticky' pans with loads of hot water etc.. Hardly energy efficient.
Plus the need for oil or fat to stop sticking, Does anyone know when it will be available worldwide?

I have had the green pan for weeks now. LOVE IT LOVE IT. cooks great and takes the heat very well. seasoning it seems somewhat odd though.

[edited at request of commenter]

"Since it seems that my comments are not received constructively nor appreciated, I will just state that my personal experience with GreenPan was negative. A disappointed customer."

Do you smell a rat? you should....
A quick ‘Google’ search also finds 'joebs' post here: http://www.chowhound.com/topics/430267 (as ‘joebelt’).
Or here:
http://greatgreengadgets.com/gadgets/2007/08/22/green-alternative-to-teflon-cookware/Here

Here:
http://www.sprig.com/food/greenpan-cookware/

and here:
http://www.alternativeconsumer.com/2007/08/06/the-new-greenpan/

As 'Justin' asks on the sprig.com site, "you must hate GreenPans - or maybe a 'clever and deceptive use of the Internet' to smear a product?"

GreenPan... some feedback after 2 months of intensive use.

I use Greenpan already since August 18 and they are still doing the job very well. I was only able to buy an 8" and a 11" frypan, so I cannot feedback on other products.

For me, there are 3 very important conclusions:

1) Heat. With GreenPan I am able to use high heat, which makes it possible to fry steak in a decent way. In the past I was a Calpahalon user, but I could never brown meat in this kind of non-stick. I only could do it after a couple of months use, when the coating became brown. With the info I got now, that was when the coating was totally overheated and destroyed. (i'm sorry JoeB, but it seems like you actually never cooked with Calphalon because otherwise you would also know that you cannot use them above 500F, and as a cook, you also know that you need higher heat for a decent fry of a nice US Tenderloin :))

2) NO PFOA - PTFE. This still is for me the most important issue. Searching the web, shows you billions of hits about the risks on PTFE and PFOA. Now, we can discuss a lot about a handle or about a colour, or... But you know, in the end this is our HEALTH and our environment we are talking about!!!! And for me, this is more important than any "trustfull slab-on label" like Calphalon that carries a likely CARCINOGENETIC coating.

3) Non-stick. First, I have to admit that I always use a (very) little of olive-oil for my fryings. I like the taste very much. But anyway, this non-stick is outstanding!!!!!! NOTHING sticks to it, although I use high heat. it is everything a daily cook like me needs in the kitchen. And if we talk about colors, yes I love the grey color on the inside for a very simple reason: you can visually check if there are any food stains left on the pan.
In the past, with all these black coatings, I didn't see anything, except that the non-stick coating went away... so I ate it without being warned !? Probably that's why this PTFE industry use black coatings. Smart from their side, but cheating on the consumer...

Conclusion: after 2 months me and my 2 children are still a fan. My husband just said, I need to mention him also on the fan list (he does the dishes in our place...).

Well I'm not a newbie on here 'joeb' but I've noticed your post all over the web too.
Tell me, do you work for DuPont or are you just an obsessive?

Out of the mouths of babes, innocents and wives'...LOL

Hi joeb, you can find a lot of info on www.thermolon.com and also on http://www.cancer.ca/ccs/internet/standard/0,3182,3172_1295614293__langId-en,00.html

Please check out these sites, I learned a lot from them. You are referring to "teflon" but this is only a brand. It is the chemical PTFE-PFOA that is the poison! Don't make this mistake. I also didn't understand the difference in the beginning (although I find myself already more than 20 years behind the stove).

Zoe.

BTW, your remark on "infomercial", you can keep it for yourself. Nobody is paying or asking me to write comments. Nobody on this chat is looking for insulting somebody else. I love our environment, and I hate trash... got it?

I think everyone should read the two threads on @Cooking.com. Their moderators has been more than proactive dealing with the fake reviewers (some of the same users posted bogus replies on TreeHugger as well).

http://forums.cooking.com/showthread.php?t=2156

http://forums.cooking.com/showthread.php?t=1642

GreenPan shows various product lines, of which the line available in the US appears to be a low-end aluminum. However, Thermolon has four surface products, including the "Resilience" product designed for stainless steel or clad pans. Therefore, I will wait until GreenPan or another company offers a stainless or clad line. And hopefully this will be manufactured in North America--not China.

Bought the set on HSN - fabulous stuff. How often have you thrown out old teflon coated pans because they no longer work? I hope these last "a lifetime". High heat cooking with little or no oil and no sticking (often it wipes clean) is pretty green. And not for nothing - they are beautiful pieces of cookware. The no heat handle works great too and they're lightweight as opposed to coated cast iron. I have a lot of old aluminum cookware inherited from my husbands grandmother.

Hello, I found this site while searching for other places to buy Greenpans.
My mom has been using the small pan for eggs for a few months. She said it's usually very non-stick, but will stick if she uses olive oil. I've been using mine for a few weeks, and so far they're great. I use plastic utensils and avoid non-stick spray as it creates a sticky film on any cookware. Ultra-lean ground beef on high heat began to stick, but a little water in the pan deglazed it while I was cooking. It's amazing for baking lasagna or ziti, the food slides right out and it wipes clean. Handles stay cool on the stovetop (electric burners here), but they do get hot in the oven, of course. I hope the pans last, the non-PTFE is what sold me. Non-stick is a bonus.

Hey guys,

How about these seemingly great all-titanium coated cookware that I keep seeing at trade shows. They seem really durable, and they are non-stick as well. They claim no PTFE and subsequently no PFOA or related toxins at high heat.

Has anyone had any experience w/ these?

L.

As always, be aware of the viral marketing techniques used by the company to promote their products when reading reviews across the Internet.

An interesting read:

http://www.exisle.net/mb/index.php?showtopic=49547&hl=thermolon