GreenPan

A pan doesn’t need to be big, just big enough. This 5″ mini egg pan is designed to give you the same great GreenPan performance in a tiny package. Whether you fancy eggs, pancakes, or a cheeseburger, this little pan is the perfect fit for the job.

Crafted from quick-heating aluminum, this pan heats quickly and evenly so you can get to your mini meal faster.

Designed to match the body, this handle stays cool on the stovetop and deliver a comfortable, ultra-secure grip.

Features
Dimensions: 5″Dia, handle: 4.3″ inch
PFAS-Free Nonstick
Healthy ceramic nonstick coating
Quick-heating, heavy-duty aluminum body
Stay-cool silicone-wrapped handle
Metal utensil safe (silicone or wood utensils are best and will extend the life of your coating)
Not for induction stovetops
Oven safe up to 350F
Dishwasher safe (hand washing recommended)
Warranty: All GreenPan Cookware products come with a limited lifetime warranty on manufacturer defects
MPN: CW001359-017

Usage & Care Information
How to maximize performance: Low to medium heat is best. The coating distributes heat more effectively than traditional coatings, so your pan will get hot enough to sear a steak even on low to medium heat.

Silicone & wood utensils: Softer tools (like silicone and wood) are gentler on your pan and will help your coating last longer.

Use oil & butter: Everything tastes better with butter or oil. It helps distribute heat, too. It’s recommended to use high-smoke point oils for high-heat cooking. Avoid all oils in spray form, as the tiny particulates will heat up quickly and burn, creating a layer of carbonization on your pan.

Let it cool: Plunging a hot pan into cold water risks thermal shock, which can warp pans and shatter glass lids. Always allow your cookware to cool before washing.

Wash up: GreenPans are super easy to clean with a soft sponge and some warm, soapy water. Theyre also dishwasher safe. However, avoid abrasive detergents, steel wool, or iron sponges.

A few sticky spots appeared out of nowhere? Heres why: Overheating + oils = carbonization (a.k.a. those little spots causing your food to stick to the pan). But dont worry! You can use a melamine sponge (e.g. Restore Sponge) to wipe them away.

Heres how you can deep clean: For the interior, fill the pan halfway with water and bring it to a near boil for about 2 minutes. Pour out the water and place the pan on a sturdy surface such as a wooden cutting board. Carefully use a restoring sponge (melamine) on the warm surface. This should do the trick. For the exterior, mix baking soda and a little water to form a smooth paste, then use kitchen paper to rub the paste over the stained area (exterior surfaces only).

Safe Storage: For a little added defense, you cant beat a pan protector its a cushy pad that keeps your cookware from getting dinged when it gets knocked around in your cabinets.