GreenPan

WHY YOU'LL LOVE IT

Good Housekeeping Kitchen Awards Winner
Food Network Editor Tested
Consumer Reports Recommended

Spectra is the best of hybrid cooking, combining the strength and responsiveness of 3-ply stainless steel with the ease of our best ceramic nonstick. Powered by our innovative Thermobond™ Technology, this 12" wok features a stainless-steel etched pattern, a reinforced boost layer, and our signature PFAS-free nonstick for incredible searing, effortless release, and pro-level performance.

Our Most Advanced Nonstick: Thermolon™ 9G

Our most cutting-edge, diamond-infused nonstick ever. Unbelievably durable, outrageously slick, and totally PFAS-free. Plus, we've added a nonstick boost layer for enhanced durability, effortless releases, and foolproof cleaning.

The Future of Nonstick: Thermobond Technology

This innovative technology combines an etched stainless steel pattern, our advanced ceramic nonstick, and a boost layer for unmatched performance. Thermobond increases durability, making it 10x more metal utensil safe,* while providing exceptional heat control and perfect sears.

Ideal for eggs, sides, and hundreds of other tasks, this versatile frypan features a stunning mirrored finish on a versatile 3-ply stainless steel body and our groundbreaking thermolon 9G ceramic nonstick for incredible daily performance.

The unique mirrored finish on this pan's 3-ply stainless steel body adds showstopping style to any stovetop.

The cutting-edge Thermolon 9G delivers supercharged performance, remarkable nonstick release, and next-level scratch resistance.

Features

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.