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GreenPan San Francisco 9.5 Inch Hard Anodized Non-Stick Ceramic Fry Pan

3.8 out of 5 stars 16 customer reviews

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9 1/2 inches
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  • Thermolon healthy ceramic non-stick coating, manufactured without PFOA
  • Less oils and fats needed to cook
  • Extra durable hard anodized body for excellent heat distribution
  • Stainless steel handles
  • Coating is heat resistant up to 850oF as a safety feature. No harmful fumes, peeling, chipping or flaking off of the coating
2 new from $59.34

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Product Description

Size: 9 1/2 inches

The GreenPan San Francisco 9.5" open frypan is made with durable hard anodized on the outside and Thermolon healthy ceramic non-stick on the inside. Manufactured without PFOA and heat resistant up to 850oF, Thermolon makes for easy clean up and food release, adding extra convenience. Complete with stainless steel handles for oven and broiler safety.

Product Information

Size:9 1/2 inches
Product Dimensions 17.3 x 9.8 x 3.6 inches
Item Weight 2.2 pounds
Shipping Weight 2.2 pounds
Manufacturer The Cookware Company
ASIN B004G8Q49I
Item model number CW0002083
Customer Reviews
3.8 out of 5 stars 16 customer reviews

3.8 out of 5 stars
Best Sellers Rank #402,257 in Home & Kitchen (See Top 100 in Home & Kitchen)
#8,249 in Kitchen & Dining > Cookware > All Pans
Date first available at Amazon.com December 1, 2010

Warranty & Support

Product Warranty: For warranty information about this product, please click here

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Customer Questions & Answers

Customer Reviews

Top Customer Reviews

Size: 9 1/2 inches
This pan was fabulous at first, the best nonstick I'd ever used. I really wanted to invest in the whole set but thought it would be wiser to start with one pan and see how it lasted. It lasted about 4-6 months, the first two months i would give it 5 stars for non-stickiness and then probable down to 4 stars after that. At around 6 months something happened. I forgot about it on the burner with nothing in it and then it was shot! Seriously like no matter how hard I scrubbed or what tool I used there was literally egg that would not clean off. I was a little frustrated for a while but kept using it since it was my only pan. Anyways I'm big on using natural products to clean with and I clean my ceramic stove top with coarse sea salt to scrub it. One day I decided since my pan was shot I might as well try it. Do I sprinkled in the salt and scrubbed it with a washcloth and to my surprise it finally cleaned! It was like new. Second I "re-seasoned" it. I put in a bunch of coconut oil and put the pan over super low heat for at least an hour. I am happy to say that my pan is back! I would give it 4 stars now for non-stickiness. It's back to being simple to clean and it has no scratches, bubbles or peeling. I think I'm gonna buy the whole set!
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Size: 11 inches Verified Purchase
Unfortunately, the other 1 star reviewer is correct: pan works great, then after a ludicrously short amount of time, it can't do the simplest things. And we babied the hell out of it. These people don't test their own products at all. You'd think they'd feel bad about ripping people off, but obviously they are cashing checks of a lot of newcomers who haven't figured it out yet.
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Size: 9 1/2 inches Verified Purchase
Afraid I have to agree with some earlier reviewers here: this pan rocked for about 6 weeks. Great weight, superb heat distribution, and unbelievable release/cleaning. I actually told my partner it was the best pan I'd ever used. Then, without any specific incident, it began to lose its nonstick capacity.
I'd like to be clear: I've been using high-end nonstick for many years now, and moved away from commercial aluminum coatings as soon as ceramic alternatives were available. I'd been with Scanpan for some time (ceramic/titanium coating) because it performed beautifully on both cooking and nonstick levels. Problem is: nothing lasts forever, and Scanpan's awfully expensive. I'm also beginning to see that their unique titanium component may be the source of the pans' nonstick durability.
I'd also like to be clear:
1) I NEVER use spray-on cooking oils like Pam. Their chemical propellants foul nonstick coatings, and every manufacturer worth their name will tell you as much.
2) I NEVER pre-heat a coated pan with more than a medium to, max, medium-high flame.
3) I DO use small amounts of cooking oils (generally rice bran or coconut). Nonstick does NOT mean you never have to use oil!
GreenPan's San Francisco line is heavier and more satisfying to use than anything else I've tried from the company. My question now: can you put a SAFE coating on the pans that actually lasts?
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Size: 11 inches
The pan heats up quicker and the heavy gauge aluminium and the Thermolon(tm) interior provides perfect heat distribution, compared to a traditional pan. The pan is designed, so that you don't have to add extra butter or oil for cooking. Perfect for those looking to cut calories.

It definitely makes the perfect eggs. The eggs slide right off. Also perfect for browning meat.

Not only am I very impressed by how the pan cooks, I'm even more impressed with how easy it is to clean.

GreenPan with Thermolon has also earned the Good Housekeeping Seal.

Great product!
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Size: 11 inches
First, I bought my Greenpan frying pan at target for $40. I used it 2-3 times a day. The non-stick surface wore off after 9 weeks of use. It was great while the non-stick surface was usable. Once the non-stick wore off, burnt on grease or other substances were impossible to remove even with heavy scrubbing. Using oil or butter did not prevent sticking. There are much more durable non-stick pans out there that offer a one-year warranty. I would suggest buying a pan with a warranty if your going to spend the money.
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Size: 9 1/2 inches
This pan is not non-stick. I found it to be even worse than regular pans. You cannot fry anything on it because you get a thick layer of black substance that you cannot remove in any way. In some ways the traditional pans are better because you can use harsh cleaners on them but on Green Pan you cannot. Green pan is basically a useless over-priced pan that last for less than a week.
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Size: 9 1/2 inches Verified Purchase
I am cooking on a Greenpan I have had for over a year, and it still has a surface like glass. But you have to heat the pan BEFORE you put in the oil. The surface is more like conventional steel than it is like teflon. I put the fan on, heat the pan until water sizzles on it, and then add the oil (usually butter). Just cooked duck eggs this morning, and they slid around- didn't stick at all. However, the one time i forgot to heat the pan I got a sticky hard mess on the bottom of my pan. Had to get it off with baking soda as an abrasive (which is safe for these pans) and soaking. Don't short cut- HEAT THE PAN! You'll be so much happier. Works with stainless steel too- just not quite as well.
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