Ozeri Green Earth frying pan review

20130719_154601_resizedIf you are eco-conscious and like to know you’re not cooking, or eating your foods around chemical filled products, then this pan may be what you’re looking for. It is made from an ultra-safe ceramic coating derived from nature, which is 100% PTFE and PFOA free. (Check out more info on what may not be safe with those chemicals HERE.) It delivers non-stick performance without releasing harmful fumes or toxins at high temperatures.

magnetized induction stove safe base for rapid heat transfer.

magnetized induction stove safe base for rapid heat transfer

Upon opening the box, you notice the pan feels and looks quite durable. It is made of heavy gauge die-cast aluminum, & a heat-resistant silicon coated handle. The natural ceramic coating is thicker, and supposed to be more scratch resistant than other non-stick coated pans. It claims the anodized aluminum creates more even heating, preventing hot-spots; which in testing, I did not seem to notice much of a difference in. I do like the weight, color, and overall look of this pan though. It’s an added bonus that it is safe to cook on, without worries of any teflon or other non-stick coating coming off or releasing chemicals into the air, and making your food or home toxic.

textured non-stick surface

textured non-stick surface

When cooking with this pan, I used little oil, as instructions said this: When cooking, a little butter or oil can be used. However, excess seasoning is not recommended as this may cause oil residue to build up which causes food to stick. So, I figured this must have amazing non-stick properties, if little oil is needed. It also said not to use cooking sprays, as it can break down the non-stick surface. I heated it over the recommended medium heat, and threw in some diced chicken. It states; the Green Earth Pan is a better conductor of heat than traditional pans, causing food to cook faster. After a few minutes, I realized it was not actually cooking any faster than my regular go-to pans (My Rachael Ray, and Pampered Chef 8″ & 10″) so Im not sure I believe it cooks any faster, or more evenly. We also received this pain in the textured surface style. They state that the elevations of the textured cooking surface create air pockets which distribute heat underneath food to enhance cooking performance. Again, I didn’t notice a difference between my smooth pans, and this textured one in cooking speed or with hot spots.

I also cooked squash in the pan, which took awhile to heat evenly, and seemed to take constant stirring. It also started to stick a little, but did clean off somewhat easily. I say somewhat, because of the textured surface, which makes it a bit harder to wash without harsh scrubbing, that would damage the pan.

Overall, I do like the pan, but I am not amazed by its performance. I do not find it to be amazing in any way, but do like that it is safer than other pans, and hope that it does last a long time. I will update in the future if it shows wear and tear, even with the recommended care.


Available in 8″, 10″, & 12″ and ranges in price from $25-$40. Lids are also available for purchase separately.

If interested in buying this pan you can do so on AMAZON, HOME DEPOT, or SEARS.


This product was provided to We Used That through Tomoson.com

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