Greenpan Frying Pan 'Barcelona Pro'

Almost always, there is a thin layer of burnt-on grease on the non-stick coating. This is called carbonization. You are no longer cooking on the coating, but on sticky grease residue. This is caused by too high heat, olive oil or baking spray, food residue that remains stuck and washing too gently. The pan itself is usually still perfectly fine. Read all the tips in our blog about non-stick pans.

• Add a tablespoon of vinegar to the pan and sprinkle baking soda (soda) over it.
• Let this simmer gently for 10 minutes and then soak for a few hours.
• Then clean the pan with warm water, dishwashing liquid and a melamine sponge. Do not use abrasive cleaners, steel wool or the hard side of a scouring sponge.
• Then test with a splash of cold milk: if it runs off cleanly, the pan is clean. If anything sticks, repeat the process.

Wash the pan after each use by hand or in the dishwasher until it shines again. Do you see a matte, dull film? Then there is still grease on it. Wash it off, using baking soda and vinegar if necessary.

Yes, you can. But the dishwasher significantly shortens the lifespan of the non-stick coating. Washing by hand is therefore better.

Ideally, use an oil with a high smoke point, such as sunflower oil or rapeseed oil. You can also use butter or ghee over medium heat. Do not bake with olive oil or baking spray, as they burn quickly and leave a sticky residue.

Heat the pan gently, at about 70–80% power. Once the butter has melted, turn the heat down slightly. Medium heat is hot enough, even for meat. Be especially careful with induction: it heats the pan in a few seconds.