Is the Zwilling pan any better, or different, from the Green Pan? The Green Pan, which was supposed to be non-stick, didn't really turn out to be so.

  • Posted by: John
  • June 15, 2019


Customer-Care June 18, 2019
Hi John! I’m going to send you a quick note directly so I can find out exactly which pan you're interested in (we have lots of ZWILLING J.A. Henckels pans in our Shop) but I'd also love for you to get the most out of your GreenPan—some of our trustiest tips below:

— As a general rule, try to use high smoke-point oils (like grapeseed) over olive oil for any kind of high-heat cooking.
— Use these on low or medium heat (at least most of the time).
— Always preheat the pan before adding ingredients.
— Wash and dry by hand.

Talk soon!
Smaug June 16, 2019
Haven't tried it, so perhaps I should keep my mouth shut, but I have tried several first and second generation nonsticks, and my experience seems to mirror yours- they're not really nonstick in the way Teflon is- in particular, anything by way of a fond is likely to stick to an alarming degree; they do tend to deglaze very easily. The earlier ones lost what nonstick they had pretty quickly- I have a generation II pan, for which I paid a ridiculous amount, that has held up, but I barely use it.
Smaug June 16, 2019
Ceramic nonsticks, that is
Smaug June 18, 2019
Actually, turns out that pan I never use is a Greenpan. I was reducing a large batch of tomato sauce for pizzas yesterday (I take it down to near- tomato paste consistency) and had it divided between the Greenpan and a Teflon All Clad pan, both 10" skillets; just a world of difference; I had to continuously wash down the ceramic to keep sauce from sticking to the sides and drying out, which gives it a pretty funky flavor. I hope they figure out a way to make ceramic work well someday, but I really don't think it's there yet.
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