Vegan, by its definition, mean that the materials in the coating are not derived from animal products or tested on animals. The use of Vegan to describe a coating is potentially misleading because in general, raw materials of non-stick coatings are not derived from animal sources. To describe a coating as Vegan might imply to a consumer that other non-stick coatings are derived from animal products. Moreover, some soft drinks could also be described as Vegan. In other words, Vegan does not always imply that a product is a healthier alternative.

All substances, which are formed by reactions involving atoms or molecules to form a particular substance, are termed chemicals. This includes common table salt (NaCl) and water (H2O). Even glucose is a chemical albeit formed during photosynthesis from Carbon Dioxide and Water with sunlight as the energy driving the reaction. All non-stick coatings are manufactured from raw materials that have undergone chemical transformation and, therefore, cannot be considered chemical-free. The question should therefore be: what kind of raw materials are used and from what sources, and are the chemicals used in deriving the raw materials persistent pollutants that that may cause harm to humans, animals and the environment?

It is unlikely that the non-stick properties are derived solely from natural oils such as Olive Oil. Such oils could only be added in small “marketing quantities”. Otherwise, it is doubtful whether compliance with food contact safety laws could be proven during third-party Global Migration testing. Moreover, these oils have a relatively low smoke point, meaning that they will easily become oxidized and sticky at temperatures needed for searing. They would also likely be washed away by detergents when cleaning after use. This means, that for non-stick durability, materials other than such natural oils are very likely to be used as the main non-stick components.

If the cooking surface comprises Olive Oil, then what holds the oil in place to prevent it from being transferred into the food during cooking and being washed away by detergents after use as happens with cooking oils that you pour into your pan when frying? A cooking surface comprising a natural oil is unlikely - except in the case of seasoned cast iron and seasoned carbon steel cookware where the oil is transformed by heat and oxidation, which builds up over time to form a patina.

It is unlikely that the non-stick properties are derived solely from natural oils such as Avocado Oil. Such oils could only be added in small “marketing quantities”. Otherwise, it is doubtful whether compliance with food contact safety laws could be proven during 3rd party Global Migration testing. Moreover, these oils have a relatively low smoke point, meaning that they will easily become oxidized and sticky at temperatures needed for searing. They would also likely be washed away by detergents when cleaning after use. This means, that for non-stick durability, materials other than such natural oils are very likely to be used.

If the cooking surface comprises Avocado Oil, then what holds the oil in place to prevent it from being transferred into the food during cooking and being washed away by detergents after use as happens with cooking oils that you pour into your pan when frying? A cooking surface comprising a natural oil is unlikely - except in the case of seasoned cast iron and seasoned carbon steel cookware where the oil is transformed by heat and oxidation, which builds up over time to form a patina.

It is true that since 4 July 2020 the level of PFOA in production and in end products is restricted under EU Regulations 2017/1000 to no more than 25 parts per billion ( 25 ppb). In the US, California Proposition 65 also restricts use of PFOA. To advertise “PFOA-free” as a Green Claim is therefore considered a deceptive marketing practice. Moreover, it hides the fact that when PFOA was phased out under the US EPA’s Voluntary Stewardship Program by 2015, the fluoropolymer coating manufacturers who joined the program replaced PFOA (C8) with C6 analogues that have since been termed as “Regrettable Replacements” because of their very similar environmental properties and toxicological profiles. Together with PTFE, the C8 and C6 processing aids belong to a family of Forever Chemicals (aka PFAS). Emission of these processing aids during manufacture of PTFE dispersions sets off a chain of environmental contamination through which they find their way into the food chain and into our drinking water. Although C8 is no longer used by the international PTFE dispersion manufacturers, it is still prevalent in the environment. Accordingly, PTFE Non-stick which is PFOA-free is still not Safe and Healthy. Moreover, even without use of PFOA or other dispersion aids to make the PTFE dispersion, it does not change the fact that when PTFE is overheated, there are reports in the scientific literature that indicate PTFE can break down to release highly toxic substances. This is why it is sometimes advised that you when cooking with PTFE non-stick you should ensure that your kitchen is well-ventilated.

It is true that since 4 July 2020 the level of PFOS in production and end products is restricted under EU Regulations 2017/1000 to no more than 25 parts per billion ( 25 ppb). In the US, California Proposition 65 also restricts use of PFOS. To advertise “PFOS-free” as a Green Claim is therefore considered a deceptive marketing practice. Moreover, it hides the fact that PFOS was phased out under the US EPA’s Voluntary Stewardship Program by 2015.

The Thermolon coating on your GreenPan is proven through third-party testing to be safe to use in compliance with international food contact safety regulations. These regulations require that nothing shall leach from the cooking surface that would alter the food or cause it to become harmful to humans or animals. This is a very basic requirement that nothing harmful should leach out into your food. We go several steps further. Our Thermolon Coatings are confirmed by accredited third-party test labs not to contain any of the Substances of Very High Concern (SVHC) under EU REACH (Registration, Evaluation, Authorization and Restriction of Chemicals). Moreover, when Thermolon is overheated, such as in a boil dry accident, no toxic fumes are detected even up to 850⁰F (454⁰C) as also confirmed by third-party testing.