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GreenPan Lima 8" Ceramic Non-Stick Open Frypan
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- GreenPan is the pioneer of healthy ceramic non-stick: safe cookware that doesn’t contain any toxic chemicals or persistent pollutants and is easy to use
- Thermolon ceramic non-stick is manufactured without PFAS, PFOA, lead, and cadmium. The coating won’t blister, peel or release any harmful fumes, even if you accidently overheat your pan
- With durable construction for excellent heat conduction and reliable cooking results
- The riveted stainless steel handles are contoured for a relaxed and comfortable grip
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From the manufacturer
The GreenPan Universal Lid is available in multiple sizes for each of your frypans and saucepans. Keep an eye on your food, while locking in the flavor.
Use with any round fry pan or saucepan with matching circumference.
Complete with a sleek stainless steel handle that is oven safe up to 350°F.
Monitor your food to ensure perfect results. Plus, it's dishwasher safe for easy clean up !
For 10 years GreenPan has been changing the way the world cooks
The very first cookware company to bring ceramic non-stick cookware to the market, GreenPan revolutionized the cookware industry 10 years ago.
We’ve been perfecting our Thermolon healthy ceramic non-stick coating ever since, resulting in the most durable and responsive ceramic non-stick surface available.
We have a history of inventing the future and we like to keep it that way. We pride ourselves on constantly developing new technologies, extending far beyond our coating.
Compare to similar items
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||8.58 x 14.57 x 2.76 in||8.18 x 15.78 x 3.22 in||8.16 x 5.51 x 13.98 in||8.27 x 14.57 x 2.76 in||5.2 x 9.13 x 3.03 in||12 x 20 x 3 in|
|Material Type||Hard-Anodized Aluminum||Aluminum||Hard-Anodized Aluminum||Aluminum||Aluminum||Ceramic|
|Size||8"||8 Inch||8"/10"||8 Inch||5 Inch||12-Inch|
The GreenPan Lima collection has everything to satisfy even the most demanding cook. The classic 8" Ceramic Non-Stick Open Frypan is made of hard anodized aluminum, is easy to use and the modern stainless steel handle gives an elegant accent. Whether you use the Lima collection in the oven or on the stovetop, the Thermolon ceramic non-stick coating will remain intact and guarantees professional performance. This piece is also light in weight. Complete with a limited lifetime warranty for worry-free cooking. Make the right choice, choose Lima!
Top customer reviews
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Note that I've put "nonstick" in quotes above. If you're looking for something TRULY nonstick, e.g. the kind of pan where an egg will slide out when fried without a drop of oil, your only choice is to buy cheap pans with a Teflon coating and throw them out after a very small number of cooking sessions. Those pans never last. Ceramic pans are a different breed of nonstick: They will not cook an egg entirely stick-free, but they are still much more "nonstick" than, say, stainless. On the flip side, their durability is 100x better than anything Teflon coated.
Given the above, I treat these pans quite differently than I would a Teflon pan: I cook with a small amount of fat, and I expose the pans to high heat when applicable. They can take it.
The biggest difference, though, is how I handle them when cleaning. The biggest issue with the nonstick coatings is that polymerized fats -- overheated, cooked-on oils -- will completely destroy the nonstick qualities. This means that if you want to maintain nonstick behaviors, you must keep the pans spotlessly clean. The good news is that thanks to the durability, these pans can handle significantly more robust cleaning than a Teflon coated pan.
You should NOT baby these pans when cleaning them! I'm not suggesting breaking out a wire scrub brush, but you absolutely SHOULD use the abrasive side of a sponge. I also highly recommend scrubbing with baking soda once every several cooking sessions. Even when the pan looks clean, there is often a very thin layer of fat. The baking soda will strip it right off and revive the pan's nonstick quality. To do this I put a very small amount of water in the bottom of the pan, add enough baking soda to absorb most of it, and then scrub with a paper towel. You'll be shocked by how yellow the baking soda gets. Repeat until it comes out just as white as it went in.
Should you burn something in the pan or otherwise need to remove something really stuck in there, baking soda is also a great choice. Add a larger amount of water to the pan, quite a bit of baking soda, and then boil over high heat until the baking soda dries out. Now scrub the dried soda out with a paper towel and the vast majority of whatever you've burned in there will come right off.
Cleaning my pans in these ways with baking soda from time to time, and freely applying pressure with the abrasive side of the sponge on a regular basis, is what has allowed my pans to stay in service for many years.
One final note: I see a lot of people mentioning that their food sticks "even when cooking at low heat" and that is in fact a huge part of the problem! Low heat gives proteins more time to bond with the surface of the pan. It only makes things worse. If you want to sear something, do it on high heat. Because once again, unlike a Teflon pan, these can handle it.
Bottom line: Don't expect some miracle nonfat solution. Treat your pans properly but don't baby them, and make sure to keep them clean. These are great tools. Enjoy your cooking!
Update, 2017-08-23 (18 months after initial purchase)
My pan is still performing like a champ and I still highly recommend these. When it finally gets worn out I will definitely replace the one I purchased here with another identical model, but I think it will be a long time before that's required. Two of the three other pans I mentioned above are still in service! (The oldest one was claimed a while back by my four year old; but I suspect it would still work fine if I dug it out of his toy box.)
A few people have mentioned in the comments section that some of the recommendations I made above differ from the manufacturer's suggestions -- especially my comment on using these pans over high heat. I can only say in that regard that this review is a description of my personal experiences with the product and what does and does not work for me. The manufacturer recommendations may have been made for any number of reasons; it's not clear what the intentions are there. And "high heat" is of course highly dependent upon equipment. It's possible that the recommendations represent a liability edge case and/or that my stove isn't as hot as whatever they tested on, or a number of other scenarios. In any case, I've had no problems whatsoever, but I thought I should address these concerns in the main review.
Still very much a five star review; this is an excellent product. Enjoy!
It cleans up like a dream, nothing sticks unless you're using absolutely no oil and not stirring it, and even then it comes right off after a brief soak in hot water. Fantastic product!
UPDATE: Today marks the 10th month I have been using this pan, so I feel I can now give it a fair review. The pan has been AMAZING the entire time I've had it. I did notice I have one very small surface scratch that has happened within the past month, the first scratch thus far, and I am pretty hard on pans, even when I'm trying to be careful! It is very minor but worrisome to me not because it's serious but my prior experience with other nonstick pans is that the first scratch pretty much means the end of the pan is coming soon - but 10 months is still a great lifespan for a nonstick pan that's used every time I cook! Tonight I did something I'd been scared to try with "my good pan"... I baked cookies in it! Yes! In the oven, at 350 degrees! The cookies came out perfect! The pan survived! This is probably the best thing I have ever bought for my kitchen. Hands down, best frying pan ever made! I have cooked tons of acid-rich tomato sauces, deep fried, pan fried, sauteed... you name it, I have now done it in this pan! I *highly* recommend it! One tip: They are MUCH bigger than you expect. Order the next size down from what you would normally buy in a cheaper pan. It's absolutely massive. I just baked a batch of 7 oatmeal cookies in it and they were nowhere near about to touch. If I did it again, being a single person, I'd for sure go with the 8 inch pan. The 10 inch pan will be *plenty* big enough for a couple. Best pan ever!
My only complaint is that oil/juices seem to pool around the edges of the pan and don't stay evenly over the whole surface. Granted, I don't need to use so much oil now, but it is a little annoying when I do need it, and it does this.