Telebrands Orgreenic 煎锅 绿色 10 Inch 5827-6
- 10 inch frying pan
- Cook without oil, butter or grease
- Stay-cool handle
- Ptfe-free pan
Cook healthier meals using the 10 fry pan from Orgreenic Kitchenware. Orgreenic 10 Fry Pan, as seen on TV, is PTFE and PFOA free, green, the non-toxic ceramic non-stick cooking surface ensures effortless food release and allows you to whip up tasty meals without using oil, butter or grease. Perfect for broiling, baking, braising, frying, sauting and searing, and will not release toxic gases when in use. Cooks faster and more evenly than other pans. 10 Orgreenic Fry Pan features ergonomic, double-riveted, stay-cool handle for safety and ease of use. Oven safe. Imported. Includes 10 fry pan. Highlights Size : 10" Green non stick fry pan Hard anodized aluminum Cook without oil, butter or grease Broil, bake, braise, fry,steam and saute Non toxic Stay cool handle PTFE free
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So it is ... for awhile. Mine have gotten worse and worse in the 'non-stick' ability. So I cleaned them thoroughly, re-cured, and tried again. Food sticks more and more.
I have been a chef for more than 30 years. Ya want a REAL non-stick pan? Go to a Restaurant Supply House, spend JUST A FEW MORE DOLLARS, like $5, and buy a REAL NON-STICK pan, the ones with the dark coating, and ENJOY! They last for years!
I have found, just a little, higher heat is a real enemy of these 'Orgreenic Pans' ... IF the stove top flame is low, they kinda, just a bit, 'non-stick' just a little better, but not by much.
I am 'rotating out' the FOUR 'Orgreenic' pans I have, buying 'Restaurant Grade' pans like I have at the Restaurant, and will spend lots less time scraping food off these 'non-stick' pans ... AS IT IS COOKING, and afterwards.
Seemed to work ok at first. Definitely not as advertised, but ok. It quickly lessened in it not stick quality, and actually formed a stick residue on the pan. I attempted to clean this and the bottom began to flake off. I stopped use after this, I did not want to contaminate my food.
Back to my trusty cast iron. I would recommend teaching yourself to use a cast iron skillet. With the proper care, they are super easy a will last you a life time. There are several great videos on you tube to show you how to care for them. They take some time to break in, but once they are well seasoned, they are last pan you will ever need! I for one, will not stray again!
First off these pans must be " Seasoned " ....not a difficult thing. ..not rocket science......Just coat with a thin layer of vegetable oil....heat over medium flame just to the point that you see smoke . ...remove from heat. Let pan cool..then wipe pan clean.
Ive used it three times and everytime had Great results. People no need to place flame up to the heavens ....these aluminum pans conduct heat evenly & efficiently.
1) It needs to be "seasoned" routinely. It comes with instructions on how to do this, but the pan itself is not very stick resistant without seasoning it.
2) It's only non-stick if you season it and even then, not as much as they claim. The images of eggs or burned cheese sliding out of it are very much exaggerated.
Other than those two faults, it's a reasonable nice pan. Handle is double-riveted and pretty sturdy as is the base of the pan itself.