All our stainless steel ranges are suitable for induction. Also, several of our aluminium cookware ranges are induction suitable. Always check your product packaging to verify suitability for induction. More info is available on our product page. The best way to test if your current cookware is induction compatible is to hold a magnet to the base. If it clings to it, it is induction ready!

GreenPan cookware comes in different materials which all have their specific features. What to choose depends on your culinary preferences. We quickly list the main features and benefits for each material:
Coated Aluminium
Aluminium is one of the best heat conductors, so food is heated evenly and rapidly. As our aluminium frypans have a Thermolon™ coated exterior, they are very easy to clean as well.

Hard anodized cookware
Hard anodized cookware is extremely hard (twice as hard as stainless steel) while keeping the excellent heat conduction properties of aluminium. Hard anodizing makes the cookware not suitable for dishwasher cleaning.

Stainless steel
Stainless steel is a high-end material and easy to clean. By combining the non-reactive surface of stainless steel with the thermal properties of aluminium in the base, you get the best of both worlds: a very good heat distribution and shiny, elegant looks.

Note: it is possible that not all materials are available in your country. Check the product page for availability.

Seasoning is not necessary. All you need to do is clean your pan before storing and use a little butter or oil when frying.

Although Thermolon ceramic non-stick is hard to scratch, we recommend not to use any metal utensils nor cutting food in the cookware. Nylon and wooden utensils will help you to preserve and prolong the life of your Thermolon™ non-stick surface.

Yes, you can put your pan in the oven without any worries when it has stainless steel handles. When your pan has Bakelite (mostly black-colored) handles they are only oven-safe up to 180°C. 

Lids in Stainless steel can be used without any worries as well, but glass lids are oven safe up to 220°C. Always check the packaging to make sure.

Yes, we recommend using a little oil or butter.  Frying is the cooking of food in oil or another fat. When frying food in a frying pan, you need a minimum amount of fat, which acts as a transfer of the heat between the pan and the food. If you want to prepare food whithout the use of fat, please consider other preparation techniques such as grilling, steaming, boiling, ...

When you do not use fat, food will carbonize much quicker, will not be cooked evenly and likely end up sticking to your pan, even with a non-stick coating. This will result in loss of non-stick capabilities, even when using fats later on. If you want to prepare food without fat (for health reasons for example) we recommend to  use another technique like grilling, steaming, cooking, ...

All oils and fats have a certain smoke point. This is the temperature at which the fat starts to carbonize. As temperatures in frypans tend to get very high fast, it is best to use fats with high smoke points like refined olive oil, peanut oil, corn oil and (clarified) butter. 

Do not use extravirgin olive as this tends to carbonize very fast. Carbonized oils and fats leave a thin layer on the surface which deteriorates the non-stick performance drastically.

DO NOT use oil sprays. These contain a mixture of additives which cause the oil to burn at very low temperatures. Small spray droplets heat up very rapidly and are more easily carbonized on the non-stick surface. This will affect the non-stick performance of the pan.

First of all, allow your pan to cool down before cleaning. Avoid termal shocks caused by holding a hot pan under cold water and possible warping of the pan as a result of that. Then clean the frypan in warm soapy water with a soft sponge or cloth. Avoid abrasive (green) pads.

We recommend that you use a little warm soapy water and a soft dishcloth or sponge to clean your pan. Make sure the surface is clean before using the frypan again; else the remainders will burn and stick to the pan.

While most of VitaVerde cookware can go in the dishwasher, we still recommend handwash: just wash it with a little soapy water and clean it with a soft dishcloth or sponge. The non-stick properties of all ceramic-type non-stick coatings slowly fade with repeated dishwasher use because of the aggressive detergents in dishwasher-soaps.

Gourmet Hard Anodized cookware is definitely not dishwasher safe as the hard anodized exterior will discolour because of the dishwasher-soaps.

This could happen when fats or oils carbonize on the surface of the pan and forms a layer. So instead of cooking on the non-stick coating, you cook on the layer of carbonized fat and as a result, your food will stick. To remove the layer, gently scrub with water and a melamine sponge. The layer should go of quite easily. 

Thermolon™ is the patented non-stick coating that GreenLife uses on its non-stick products. It is based on sol-gel technology, this is a technology in which materials are formed from small particles suspended in Solution that Gel together to form a matrix. Thermolon™ non-stick ceramic coating is completely PTFE-free.

Thermolon™ has been certified by third party test labs as conforming to international regular food contact standards set by the US FDA (USA Food & Drug Administration) and the German LFGB. Moreover, the coating has been certified by the Swiss government and KTR (authoritative test institute certified by Korea Laboratory Accreditation) as conforming to their standards.

Scratches, dents or pits in the Thermolon™ coating won’t affect the safety nor the performance of the pan.

This could happen when fats or oils carbonize on the surface of the pan and forms a layer. So instead of cooking on the non-stick coating, you cook on the layer of carbonized fat and as a result, your food will stick. To remove the layer, gently scrub with water and a melamine sponge. The layer should go of quite easily.