David Ogle: I've Had One (Frying Pan)....For About A Year Now. No Problems, Until....A Few Weeks Ago: Heated The Pan, Added Oleo (Preparation For Grilled Cheese)...Added Slice Of Bread, Turned For A Minute...Smelled Burning Bread....Tried To Turn, STUCK To Pan. Afterwards....Burnt Bread Residue, Still STUCK...Unable To Remove, Without Further Damage. HOW TO REMEDY?
VirtualLife: That's strange that u have to season those things. It looks like a non-stick surface, kinda like teflon or ceramic or combination. I've heard alot of complaints that they stick, but some say they work well. How is it holding up for u after yrs of use ?
Trilok Agarwal: very good helpfull
rafael diaz: IT CLEARLY SAYS VEGETABLE OIL NOT OLIVE OIL. I JUST BOUGHT ONE AND WILL USE VEGETABLE OIL.
Jim P: I have the complete. Using for over 3 years. Treat it with vegetable oil. Don't use metal spatulas. Re-treat about once a year.
Johnny Wheeler: My wife refuses to "season" hers. The pan works great and does not stick.
Louise Sawyer: This was a wonderful skillet, for about eight months. After that, the "seasoning" tip didn't work. Sad, so sad, when a once good product goes bad.
Kim Fenske: I use green ceramic pans for all of my cooking, in-house and camping. I also season with olive oil a couple of times per year. I have never had any problems with food sticking to my pans. The ceramic pans are wonderful if you know how to cook.
Gerald Poss: I have to agree with false advertisement. I also seasoned the pan as instructed with cooking/veg oil in a 300 degree oven for 1 hour. The oil dried to the pan and I could not wipe it out. Every time I've used the pan my eggs stick and I end up giving it a water soak and a hard scrub to clean. Oh well, it will make a nice rifle target come deer season sight in.
jis z: Also what I read on the instructions was to season it in the oven never mention stovetop.
jis z: I bought this frying pan at Ross for $8 . And I've been using it regularly. It worked perfectly. Until I left it in the stove on high after I had cooked in it and the oil and residue burned dry on the pan . Now I can't get that black residue off. Should I try to season the pan again??
reynoldmn: Awesome stuff, just got it seasoned and on to let cool to dry, thanks alot mate!
Diana Brannan: I am thinking about buying one of these and, based on the comments and the video, I will say that you should not need to season a non-stick ceramic surface. Second, seasoning means baking it UPSIDE DOWN in the oven for a predetermined amount of time at a pretermined temp akin to seasoning cast iron, which this is not, and usually with a coating of lard either animal or vegetable and letting it cool in the oven. This seasoning thing makes no sense for a non-stick pan.
morebeauty: I have one of these and I LOVE IT. they were on sale and I bought 4 more for my closest friends/relatives. great product, and no chemicals
BAROLO dog: This is a sub-par product. I'm about to try to return mine and see if the company stands behind the product. I believe it has a long-term guarantee. We shall see. Well marketed crap , but one gets what one pays for. Also a friend of mine bought a couple as well and agrees w/me. DO NOT BUY.
J Paladin: you really do not know what you are doing or how to follow instructions
Crystalized Ink: Um, olive oil has a low smoking point, you should have used peanut or crisco.
hillsmom hillsmom: I love mine and have given the 10" skillet for gifts, too. My DH managed to burn mine by cooking (ugh) liver at too high a temp. (I don't eat liver) but I'm glad to see you also have a video for re-seasoning as I had forgotten the instructions. Do you have any suggestions for cleaning burnt on grease from the bottom of the pan? My DH doesn't seem to understand about wiping off the "lip"...8-) Oh well, I'm glad he does cook.
B Welkinator: "hard to do without getting oil on the camera" - why not use a paper towel to spread the oil and keep your hands clean?
Bobby Harper: Mine works well even after a year.
The ORGREENIC Frying Pan Part 1: How to Season5
out of 5