Crafted from hard anodized aluminum for maximum strength and scratch resistance, these pans go the distance. In a handy 10" and 12" set, they're ready to sear steaks, braise veggies, or whip up an omelet at a moment's notice.
This collection's Armored Bodies are pretreated before they're hard anodized, so they're extra strong and scratch-resistant.
The unique base delivers uniform heat distribution and sears like a dream on all cooking surfaces: induction, gas, electric, halogen, or ceramic.
These pans have unique stay-flat bases designed to flex when they're heated, which means oil stays where you put it so you can use less.
Features
• Set of two frypans - 10" and 12"
• Dimensions: 10" frypan: 10"Dia, handle: 7.9" inch | 12" frypan: 12"Dia, handle: 8.5" inch
• PFAS-Free Nonstick
• Diamond-infused ceramic nonstick coating
• Magneto induction base
• Balance Pro Base stays flat while cooking
• Metal utensil safe (silicone or wood utensils are best and will extend the life of your coating)
• All stovetops, including induction
• Oven safe up to 600°F
• Dishwasher safe (hand washing recommended)
• Warranty: All GreenPan Cookware products come with a limited lifetime warranty on manufacturer defects
• MPN: CC000673-001
Usage & Care Information
• How to maximize performance: Low to medium heat is best. The coating distributes heat more effectively than traditional coatings, so your pan will get hot enough to sear a steak even on low to medium heat.
• Silicone & wood utensils: Softer tools (like silicone and wood) are gentler on your pan and will help your coating last longer.
• Use oil & butter: Everything tastes better with butter or oil. It helps distribute heat, too. It's recommended to use high-smoke point oils for high-heat cooking. Avoid all oils in spray form, as the tiny particulates will heat up quickly and burn, creating a layer of carbonization on your pan.
• Let it cool: Plunging a hot pan into cold water risks thermal shock, which can warp pans and shatter glass lids. Always allow your cookware to cool before washing.
• Wash up: GreenPans are super easy to clean with a soft sponge and some warm, soapy water. They’re also dishwasher safe. However, avoid abrasive detergents, steel wool, or iron sponges.
• A few sticky spots appeared out of nowhere? Here’s why: Overheating + oils = carbonization (a.k.a. those little spots causing your food to stick to the pan). But don’t worry! You can use a melamine sponge (e.g. Restore Sponge) to wipe them away.
• Here’s how you can deep clean: For the interior, fill the pan halfway with water and bring it to a near boil for about 2 minutes. Pour out the water and place the pan on a sturdy surface such as a wooden cutting board. Carefully use a restoring sponge (melamine) on the warm surface. This should do the trick. For the exterior, mix baking soda and a little water to form a smooth paste, then use kitchen paper to rub the paste over the stained area (exterior surfaces only).
• Safe Storage: For a little added defense, you can’t beat a pan protector — it’s a cushy pad that keeps your cookware from getting dinged when it gets knocked around in your cabinets.