Last week this column dealt with potential health and environmental concerns posed by the manufacture of PTFE nonstick linings, the type most commonly used in cookware. It also promised news of an alternative. That alternative, called GreenPan, is now making its way into the UK market.

GreenPan’s green credentials rest on four foundations, foremost of which is its Thermolon nonstick lining, made from inorganic sand rather than the fluoropolymers used in PTFE.

Second is the manufacturing process, which uses less heat (both time and temperature) than PTFE-lined pans. Dr Cliff Elcombe, a toxicologist in the biosciences department at Dundee University, who has done work for the company, says that manufacturing GreenPans achieves a 60 per cent saving in energy use over PTFE pans.

Third is the maximum use of recycled material in both pans and packaging. Fourth is its chemical and physical stability up to 450C, which is around 80C higher than the temperature at which most cooking oils catch fire.

Green credentials are one thing; what about performance? After several weeks of brutally abusive testing, I can report that GreenPan performs brilliantly. It is the only nonstick pan in which I have successfully cooked an omelette using no butter – and omelettes, as you know, require a high heat. The base and sides are properly thick, and heat distribution is excellent, even at low temperatures. Cleaning is a breeze.

GreenPan comes in seven different ranges, some suitable for induction hobs, which sell at very reasonable prices (£20 and up) for quality cookware. Stockists include both House of Fraser and independent cookware merchants. You can get more information on 020-8974 4750; www.typhoonhousewares.com.

greenkitchen@thetimes.co.uk

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