One of the most common mistakes is cooking at too high a temperature. Many people think: higher heat = faster results. With GreenPan, however, this actually has the opposite effect.

Here is how to use the pan correctly:

• Use low to medium-high heat
  
• Let the pan heat up briefly before use
  
• Always add a little oil or butter
  
• Avoid preheating empty on high heat
  

What you should avoid doing:

• Leaving the pan on maximum heat for an extended period
  
  
• Dry heating without contents
  
  
• Using cooking sprays (builds up a sticky layer)
  

In practice, the rule is: GreenPan does the job faster than you think, as long as you do not overload it

Proper maintenance begins immediately after cooking.

Daily cleaning:

• Allow the pan to cool down completely
  
• Use warm water and mild dish soap
  
• Clean with a soft sponge
  
• This seems simple, but consistency is everything here.
  
  

Important to avoid:

• Dishwashers (possible, but shortens lifespan)
  
• Abrasive cleaners or steel wool
  
• Hot-cold shock water (can cause deformation)
  

A GreenPan is not a “scrub-and-go” pan, but rather a “gentle care” kitchen partner.

Much damage does not occur during cooking, but inside the cupboard.

Smart storage:

• Use pan protectors or soft cloths
  
• Do not stack metal directly on ceramic
  
• Avoid sliding and bumping
  

This prevents micro-scratches that affect the non-stick performance in the long run.