Orgreenic 12 in Frying Pan Ceramic Cookware - Cook Delicious Healthy Recipes the Safe Way

We stayed at a place that had one of these and fell in love with how well it cleans up.The only problem is that they are pretty lightweight, so you won't want to use them if you require extra mass the different kind of cooking that gives. Don't forget to season them the first time, and to always use non-metallic utensils.BTW, we also later got a 9x12 Orgreenics baking pan, and it works great, too!Lastly, we still later got some similar new technology pans that have a white coating, rather than the green Orgreenics coating. I prefer the way the Orgreenic pans clean up better.

Love these frypans! I will say that the instruction for this one was different from my other one regarding the 'seasoning' before you use. This one said to put oil in and let it sit on burner, instead of putting in the oven as my other said.The burner approach does NOT work well at all. I plan to re-do in the oven in near future. Other than that, these are wonderful to cook with.

We got one of these as a gift, and I bought another one to replace it when the finish started scratching. You definitely can't use metal cooking utensils with these. If we'd only used plastic, silicone or wood utensils, both might have lasted far longer. Unfortunately, one of us (I'm not naming names...) kept using a metal turner, so the last one only lasted about three months before it was no longer non-stick. Lesson here: don't use metal. Other than that, it's a great size and quite a nice pan to cook in.

This is my third Orgreenic pan. I also have the 8 and 10 inch fry pans. My daughter bought me this one because I've been so happy with them and needed something bigger. I've used it several times, the last time for fried rice and these are the best pans I've ever had in my life. Food rarely sticks and if it does it wipes out easily. I would love to buy the small roasting pan next. I always use oil or butter in the pan, not a lot but I don't want to take a chance on sticking and I like the flavor of butter when cooking eggs, etc. I just don't have to use as much with this pan.

I really like my frying pan. I use it everyday. But if you try to cook without grease, you will find there is really no non-stick quality. I cook with grease and not on a high flame and have no problems. If I did not use grease the eggs or whatever would stick. So the non-stick properties are very low. But it cleans up beautifully and I always cook with grease (bacon) anyway so love this product. because it is ceramic there are no bad chemicals out gassing as in teflon.

"Non-stick" doesn't really exist. Stick resistant might better describe this pan. Don't get me wrong, with a little oil, it does a good job. Also, clean-up is easy.It's called a 12" inch Fry Pan, but the coating surface measure only 9 inches. There's some depth to the pan, but not as much as I would like. I sometimes worry that soupy dishes will slosh out of the pan during stirring (the sides slope like those of an omelet pan). It seems to require a proprietary/non-standard lid.Hey, wouldn't call it spectacular, but it cooks well, is reasonably non-stick, and inexpensive.BTW, if you decide to purchase this pan, save its plastic insert. It will protect the "non-stick" surface from other pans during storage.

Did a lot of searching online. I seasoned it in the oven per directions, and the next day seasoned again on the stove top like the directions used to say. I used grapeseed oil. Cooked bacon and eggs this morning. Bacon cooked pretty good with a little sticking but cleaned up with a paper towel. First eggs stuck and I threw out. The second pair of eggs I used just a little bit of butter. Let's say a quarter of a pat. and the eggs slid around like on TV. There are some brown spots on the edges from the seasoning process that haven't washed off yet. The bottom of the pan is not flat so it wobbles on my ceramic top stove. Time will tell. I wish the seasoning process was described better because there are a 100 opinions online. Should the oil smoke or not, what kind of oil to use, etc. I mean when you coat the pan with a thin layer of veg. oil it just beads up and on Med. heat it never smokes unless you turn up the heat. Or at 350 in the oven. Maybe it doesn't matter that much? I need to use the pan more to make up my mind but so far it does cook nice and even, inspite of the wobble.

Hate to say it but I wasted my money on this pan. I used wood or silicone utensils but it still got scratched. The worst part is that food began to stick something awful and the green surface turned black from burned-on food. I used to be able to clean it off but it's getting so difficult that I've decided to throw out the whole pan. Not even a full year old! Don't waste your money.