GreenPan Chatham Tri-Ply Stainless Steel Healthy Ceramic Nonstick 8″ Frying Pan Skillet, PFAS-Free, Induction Suitable, Dishwasher Safe, Silver

Controversy? Seems OK.
There’s a bit of controversy — many people avoid all those crazy chemicals by buying only stainless steel or cast iron (and they should keep an eye on the new titanium pans e.g. sold by “Our Place” — titanium is almost certainly bio-safe, e.g. with a long history of titanium hip implants and no observed side effects or leeching)The controversy is some yet-unproven lawsuits stating GreenPan has not been exactly as green as they advertise. However, even websites evaluating this will state that GreenPan is getting ever and ever better at making their pans ‘green’ over the decades. (Pans I bought about 25 years ago, showed sure signs of wear … later ones I bought are clearly better … this one, on first purchase, looks like it’ll be the best yet.)My own method, is that when a pan shows any scratches, pitting, or chips, out it goes. Any at all. By that standard, I am pleased with this purchase. Past greenpans are not 100% nonstick, but certainly more convenient than stainless steel, etc. and less care needed than cast iron. I use stainless steel or le creuset for pots, but I want something nonstick for my fry pans.In case you want to buy a glass lid for this pan (useful e.g. for Spanish chicken and rice) the outer rim is exactly 12”! The inner rim is exactly 3/16” less than that, i.e. 11-13/16”. I’d look for a 12” cover that has an inner rim of 11-3/4” or less to fit perfectly.The handle is metal so the pan is oven safe. The two rivets that attach the handle do go through to the inside of the pan, and they are also covered with the nonstick surface inside the pan, so they will likely clean well except may collect something around the edges just a bit. Trivial. I prefer these rivets because they never loosen, compared to nuts or screws.Bottom of the pan and very top of the rim are stainless steel. Pan certainly holds a magnet strongly, i.e. good for induction.I am in the habit of adding postscripts to my amazon reviews when a product goes bad, so if this review is untouched, my pan is still going strong. I use this size about 3 times/week.I also note that GreenPan considers its “GP5” line to be its best. This pan is not GP5, it’s their Chatham line.The note that came with this pan… well I’ll just upload a photo rather than type it all in. Should be helpful. Frankly, they’re so easy to wash with soap and a soft sponge, and too large to be comfortable in a dishwasher, that I’d always wash this by hand.

High Quality Pan
I’m pleased with the 12″ pan. It’s very flat on the bottom which is great on our glass top stove. Cleans easily with a sponge and dish soap. The thick bottom distributes heat very well. It is non-stick too. So far we just used it twice but I’m sure it will last for decades.

Set your expectations when using
I have a number of these pans from Green Pan – a couple of Chatham and another couple of the Venice series. These pans are well built and have been quite durable. The coating on this particular piece was not as smooth to the touch as the other 3, but the non-stick performance, release and cleanup was not an issue. The Venice series pans that I own are about 3 years old and still perform well. I’ll see whether these last as long.You’ll see a wide range of scores on reviews of these pans. For ceramic non-stick pans, these perform well and as about as durable as many other similar ceramic non-sticks. I have several pans from Scan Pan – their CTX series as well as about 6 of the TFAL Precision Ceramic series. They all generally perform about the same – they last about 4 – 5 years of usage in my kitchens with daily use. I’d say the Scan Pan was slightly more durable at about 3x the cost and the TFAL’s were a little bit less durable with the coating.You do need to set the right expectation – no high heat, don’t use oils that will generate a residue after prolonged cooking (I typically just use EVOO at low / medium heat) and use non-scraping utensils. I primarily use these pans for cooking delicate items or reheating foods, simmers, sauces. Anything that needs “violent” heat gets cooked with my cast iron, carbon steel or some other pan. No way the construction of ceramic coated pans is designed for primary searing, stir frying, browning or other main high heat cooking applications.Why the high score? It meets all my most important criteria for non-stick:- no potential aluminum contact with food (especially after the coating gets scratched or comes off)- ceramic non-stick – not too many options for a bio-neutral non-stick surface that would be inert if ingested.- decent / even thermal transferJust in case you are wondering – well seasoned carbon steel and cast iron cookware is pretty non-stick, but not in the same way that these pans are so there are applications where these are useful.If you made it this far, you’re probably realizing that I’m overthinking my choices in pans and that I probably have too many types of pans – busted! But for the type and range of cooking that my family does, you really do need the right tool for the right job. No cheating thermodynamics and chemistry in the kitchen!

Induction safe
I moved into an apartment with an induction cooktop which unfortunately meant I had to buy all new pots and pans that were induction safe/compatible.I love the size of this pan and that it has a lid. Less messy to cook with. So far nothing has stuck to the pan. Had it a few months now.

Great non stick pan! Easy to use. I hope it won’t give out the toxic chemicals.

Do not overheat. Never use with metallic ustensils or clean with abrasive products. Always add a small quantity of oil before use.

Great pan so far. Have used it twice so can’t say much about longevity, but for now I love it! Nothing sticks. Amazing. Hope they don’t find some unhealthy chemicals in these products down the road like they did with other non-stick coatings…