Updated May 2012 I wrote the first review in January. After using these pans daily since we received them, I have to say they're still terrific. I know some of the reviews report that the non-stick coating doesn't last, but we haven't had any issues with them. I don't wash the pans. I do wipe them out with a dish towel as soon as I remove food from them, when they're still warm. I keep them seasoned with a small amount of coconut oil. Occasionally, residue builds up on the side of one of the pans. When that happens, I fill the pan with warm water and add an anti-grease dish soap, such as Dawn or Ful-Sol, and let it soak overnight. Then I just rinse it out and dry it with a towel--no scrubbing and no more residue. I season the pan before using it again. I'm very careful not to use metal utensils for cooking; instead, I use silicon, wood, or utentils made specifically for non-stick pans.--------
January 2012 We've been concerned for some time about toxins from traditional non-stick pans. So we invested in high end French cast iron several years ago. They're expensive and heavy, and not as non-stick as we'd hoped. After reading the reviews, we decided to try the 3-Pan set of Green Earth Pans and are delighted we did. As avid Atkins dieters, we eat a lot of protein, particularly eggs and fish. Both brown nicely in the Green Earth pans, and can be cooked with little to no oil or butter. Clean up is simple--just a wipe with a soft cloth or sponge, which we prefer over paper towels. We've been looking at ceramic pans for a while and were careful about investing. Most brands seemed expensive and unproven. The price point with Green Earth was what we were looking for and the Amazon reviews helped us make the decision to buy. It was a good decision, and one we'd make again.
The Real Review:OK, so my wife and I have been looking to replace our set of well-used Calphalon pans ever since last month when I took a close look and found tiny black flakes of teflon in our scrambled eggs.My brother had been raving about his nifty ceramic surface-pan for some time, so after a little arm-twisting my wife and I were about to purchase one.As fortune would have it, some of our favorite friends beat us to the punch and landed us with this three-pan set from Ozeri.
Upon arrival, we tested the pans with a number of unique tasks: fried plantains in coconut oil, then last night we did a bunch of sauteed mushrooms, and today the ultimate testa pair of eggs over easy with no oil product at all.The plantains came out a beautiful golden, crunchy outside, and soft inside; the mushrooms sauteed like a dreamcooking out the juices, the soaking them back up and leaving them golden and tender.And the eggs: the first thing I noticed when I dropped them into the pan was that they whitened perfectly even.It must be from the uniquely textured surface, because the old teflon we would have to kind of move the pan around to get an even cook.Right away I tried to lift a corner of one of the eggs and it seemed to be sticking, but then a couple seconds later when they were ready to flip, they slipped off beautifully leaving nothing behind.
So I am tickled pink.Super happy not to be messing with teflon anymore.It's high time we evolved beyond that synthetic, toxic crap.My brother has had his Ozeri for nearly a year and still raves about it, so I look forward to using these for long time.
Happy cooking!
~JacobThis product had such good reviews that I chose to buy all three pans.I am an optimist at heart so I hate to write a bad review, but these pans just are awful.I purchased them 3 months ago.The first time I used the pans they were wonderful!Nothing stuck to them.But a mere 3 months later and they are the worst pans.One has a chip in it (which could have been user error maybe I used a metal spoon to stir something?) and none of them have retained their non-stick quality.I would not recommend these pans to anyone. (And, unfortunately, they are past the 90 day return policy or I would return them.)
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