Green Pan
- Thread starter meangirl
- Start date
W
Wenchy
Guest
Questions:
Did you do the 30 day free-trial?
How long have you had them?
What kind of cookware did you have before?
Nickel
curiouser and curiouser
Non-stick makes me uneasy, I prefer stainless steel. My mom had some nice T-Fal that she ended up having to throw away cause the coating flaked off. 
meangirl
Nice lady!
They were a Christmas gift to my husband so I am unsure if she got the 30 day free trial for him. He got them a week before Christmas. So, we've had them for about 2 months.
We had Wolfgang Puck before. (still have it) I hate them though. Seems like everything sticks to them. Very much a pain in the ass to clean. Then you have to season them or something like that. Another pain in the butt imo.
I seriously do not get excited about any kind of cookware but these pans are
to me.
W
Wenchy
Guest
They were a Christmas gift to my husband so I am unsure if she got the 30 day free trial for him. He got them a week before Christmas. So, we've had them for about 2 months.
We had Wolfgang Puck before. (still have it) I hate them though. Seems like everything sticks to them. Very much a pain in the ass to clean. Then you have to season them or something like that. Another pain in the butt imo.
I seriously do not get excited about any kind of cookware but these pans are
Season stainless steel? Really?
I'll check back with you in a few years and ask how the Green Pans are holding up.
meangirl
Nice lady!
I don't know if I'm using the right term when I say "season" them. You do something to them though. Whatever it is doesn't work too well because it seems like everything sticks to them. (the frying pans, not the pots so much)
I don't care if they last forever. If they wear out, I will buy these again. That's how good they are.
These are ceramic based, and certain ceramic coatings are non-stick.
I am lusting after a set of LeCrueset pans. An editor at NYT road tested several alternatives to Teflon pans and these were the tops (for the price they should be). Lifetime warranty.
Vince
......
You don't season stainless. You season cast iron skillets. I prefer stainless because I can scrap anything out of them with a spoon or knife, no damage to it.I don't know if I'm using the right term when I say "season" them. You do something to them though. Whatever it is doesn't work too well because it seems like everything sticks to them. (the frying pans, not the pots so much)
red_explorer
Well-Known Member
I agree. I have the Emeril pans and love them! Awesome!
I would also hesitate buying pans that say they are healthy, but can't spell healthy. Check out the website lower right corner. Healthy is mispelled.
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huntr1
.
I have fallen in love with cast iron frying pans and griddles. The frying pan I use most of the time is seasoned to the point of being non-stick. The griddle is almost there.
It has become a weekend tradition to make bacon and eggs for me and the girl for breakfast. After I am done cooking, I wipe the pan out with the papertowel I drained the bacon on. After all the food residue is gone, I rinse it off with hot, hot water. Then I dry it and put it back on the burner to heat up. Add a little of the bacon grease from that morning and once it is melted, I spread it all over the inside of the pan, including the sides. Then I turn off the burner and let the pan cool. Once everything is cool, I wipe out the excess grease with the aforementioned papertowel.
It has become a weekend tradition to make bacon and eggs for me and the girl for breakfast. After I am done cooking, I wipe the pan out with the papertowel I drained the bacon on. After all the food residue is gone, I rinse it off with hot, hot water. Then I dry it and put it back on the burner to heat up. Add a little of the bacon grease from that morning and once it is melted, I spread it all over the inside of the pan, including the sides. Then I turn off the burner and let the pan cool. Once everything is cool, I wipe out the excess grease with the aforementioned papertowel.
I am the same way with office/school supplies. 
workin hard
Icebox
My mom bought me some Rachel Ray pots and pans for Christmas and they are awesome. Nothing sticks to those suckers.
meangirl
Nice lady!
Ok, so you don't season them. I said I didn't know for sure. I don't cook.
There is my point. I don't want to have to scrape stuff out of them.
I love them. I don't care how it's spelled, where they are made, or anything else. I think they rock.
H
HouseCat
Guest
Everytime I cook with stainless, everything sticks and cakes on. Even at low heat. I'll "stick" to my cast irons. hehe
Nanny Pam
************
I've looked at those on-line and I want them. So you're really satisfied with them?
My girlfriend loves hers, and says nothing sticks.
StrawberryGal
Sweet and Innocent
Pampered Chef have stainless steel pots and pans that you can purchase and if it is like you said "coating flaked off" or anything such as stratched, burned on the bottom, etc.; call the Pampered Chef and they will mail you new one at no charge! All Pampered Chef pots, pans, and skillets are LIFETIME Warranty! Why throw more money down in the drain when you can get new replacement at no charge from Pampered Chef?
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