When we were building our house a couple years ago, I asked you 1,000 questions on Facebook. Like: do you have a microwave? What type of doors do you prefer on your fridge? French? Side-by-side? And on and on. And since I was asking for your trusted advice, I started sharing some of mine. One of those shares was about a ceramic GreenPan I picked up at Target—an affordable, nonstick pan that actually worked. (By the way, we didn’t go with a microwave. I’ll do a full kitchen post soon.)

This post is sponsored by GreenPan, affordable, ceramic nonstick pans, in celebration of their 10-year anniversary. Healthy cooking starts with healthy cookware.

We use a mix of cookware over here—stainless steel, cast iron, and nonstick. The stainless steel and cast iron withstood all of my mistakes, rebounding back to their original self after each event. But we were replacing our nonstick pan every other year, to the point it was becoming a line item in our annual budget. Even with the use of silicone utensils, our pans would fail and flake, which made me altogether nervous. My nerves were affirmed by the news—flaky, nonstick pans are no good for your body (or your food). I grew up on these types of pans. No matter how well you took care of them, they failed.

I taught myself to cook on stainless steel pans, which I love. But we’ve always had a need to cook with nonstick too, like eggs and Swedish Pancakes and Crepes. After getting rid of our 5th nonstick pan in 7 years, I bought a GreenPan on a whim at Target (like I buy a lot of things). It was reasonably priced, on sale, and coated in ceramic.

It’s outperformed every nonstick pan we’ve bought. So when GreenPan reached out to celebrate their 10th anniversary, I said absolutely. I celebrate every other morning while making my eggs in a pan that works, and on weekends when I flip perfectly cooked Swedish Pancakes. For this special occasion, I made quick stewed rhubarb for topping pancakes or yogurt. If you’ve got 5 minutes, you’ve got enough time to make this.

So why GreenPan? They pass the scrambled egg test by not leaving a stuck-on-film to the bottom of the pan. We’ve had so many nonstick pans that are rather sticky. It’s safe. The ceramic coating is made from natural materials that wont flake off or release toxins into your food. My favorite part, they’re affordable. They sell multiple lines at different price points, all with the same interior coating. (I use the Lima line.)

To pans that work and to rhubarb season!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stewed Rhubarb

  • Cook Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 1/2 cups 1x


A quick tart red stewed rhubarb for topping pancakes or yogurt. Add in strawberries for added sweetness and color.


  • 2 c. sliced rhubarb (3/8-inches thick)
  • 2 sliced strawberries (for color and sweetness)
  • zest from 1 orange
  • 3 tablespoons pure cane sugar
  • 3 tablespoons orange juice


  1. In a small saucepan, combine all the ingredients. Cook on medium heat for 4-5 minutes until fruit has softened. Serve as is or slightly smash. Use as a topping on Swedish Pancakes, Fluffy Pancakes, or yogurt and granola.
Recipe Card powered byTasty Recipes
Blue Plates  |   10-inch GreenPan
(Visited 3,901 times, 5 visits today)
This blog is made possible by your support (thank you), select brand partnerships, advertisements, and affiliate links to items I love and use. READ MORE >