<p>Are they any good?</p>
<p>I’ve never heard of them. Who makes them?</p>
<p>Never fails that CC has a thread in topic I’m concerned about. Does anyone know about dangers of teflon coated pans, and PFOA coatings. It takes just a couple minutes for Teflon coated pans to be heated to dangerous 500 degrees when chemicals are released.
So hate to go back to sticky stainless steel frying pans, and caste iron seem ancient. </p>
<p>Opinions?
Orgreenic Non stick look interesting.</p>
<p>The ad looked so good! Cast iron is good, but you have to treat it so carefully for it not to stick. Probably too good to be true.</p>
<p>Oh, shoot! I spelled it wrong; it’s Orgreenic. It’s supposedly coated with ceramic instead of toxic plastic chemical stuff.</p>
<p>The green pans that I saw on TV? Where can one get them locally? (I hate to send off for anything on TV…) </p>
<p>[I love the fried eggs that basically travel around the pan on their own…]</p>
<p>After googling "orgreenic’ pans, they are sold at Bed, Bath Beyond, and drugstore chains, I think Walgreens.</p>
<p>While perusing TJ Max a while back, I found a more ‘natural’ teflon pan, ecolife. I have been concerned about the health effects. Though cast iron is fine, for some things like frying tofu, nothing but teflon will do, as paradoxical as that may sound.</p>
<p>Somebody here must have tried these things.</p>
<p>If you’re afraid of Teflon, you could just use porcelain pots… Or any pan with proper oiling works well too!</p>
<p>The trick to make sure it doesn’t stick is to make sure the oil is hot enough & the food is dry (not wet). You can also apply oil directly to the food to make sure it won’t stick.</p>
<p>I bought some Ecolution pans at our local hardware store. They are PFOA free and were only slightly more money than I’m used to spending. I even found some later at Homegoods. They have worked just like a non-stick pan works, and are still smooth and undamaged after a few months. </p>
<p>I don’t like buying things off TV either. They seem to be more expensive that way and always encourage you to buy giant sets.</p>
<p>There are some pretty scathing reviews ( some are decent) on both chowhound and amazon. Sounds like some pretty unethical customer service practices, including billing for items never ordered etc. Some say the pots themselves seem sturdy, others that the non- stick is impossible to duplicate, even after following instructions.</p>
<p>I always wait few years before buying into a “new” invention. While it is new, there is not too many focus on it so no test report is done. After it is popular, there will be test reports and I shall see if it fared with other non-sticks. My guess is this is going to be worse than Teflon.</p>
<p>Well, I think that’s good advice, artioversplus. I’m waiting until Consumer Reports comes out with findings.</p>
<p>I’ve heard that they don’t work well for very long and are generally a waste of money.
There’s never any reason to heat a nonstick pan to 500 degrees and never ever any reason to heat them while empty.</p>
<p>I’ve never seen a study that showed ill-effects from any nonstick pan when used properly but if one is dead set against them, then the solution is the Le Creuset enameled cast iron skillet. They are pricey, but will last literally for ever and if used properly, will resist sticking.</p>
<p>Oh and spraying Pam in a skillet? Absolutely the best and fastest way to destroy it.</p>
<p>
Can you explain this? We use Pam all the time, it doesn’t seem to have hurt our pans.</p>
<p>Notrichenough, sorry I’m too lazy to type it, so please take a look at this article - the answer to your question can be found in there:</p>
<p>[How</a> Not to Wreck a Nonstick Pan - NYTimes.com](<a href=“http://www.nytimes.com/2010/12/18/your-money/18shortcuts.html]How”>How Not to Wreck a Nonstick Pan - The New York Times)</p>
<p>Ok, this:</p>
<p>
does not exactly equate to “the best and fastest way to destroy it”, IMO.</p>
<p>What am I missing?</p>
<p>NRE, if you search Chowhound (sorry, it is against TOS to link to another forum), there is plenty of info on how nonsticks can be ruined with Pam. When the lecitin gunk gets baked into the pan, it is apparently really hard to clean it off, so if you are not careful, scratching and damage may happen.</p>
<p>nre, I work in a kitchen store and every single time a customer brings back a nonstick pan which is no longer nonstick, regardless of brand, it has the same sticky, unremovable residue. It’s always because they used Pam.</p>