GreenPan Wok Pans

Nasi like at the toko, stir-fried vegetables with bite, but preferably without PFAS in your pan? Greenpan has come up with something for that. The Belgian inventor of the ceramic non-stick coating makes wok pans in which your food releases easily, while the Thermolon coating is free from PFAS, PFOA, lead and cadmium. From the affordable Geneva and the versatile Barcelona Pro to the spacious flagship Première and the stainless steel Apex: at Culicartel you will find the Greenpan wok pan that suits your way of cooking, all suitable for induction.

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Cast iron pans

A heavy and durable material, resistant to high temperatures. The pan lasts for generations. These pans don't warp and are oven-safe. Heating up and cooling down takes a bit longer, but once hot it stays hot for a long time. Don't wash the pan in the dishwasher.

Carbon steel pans

Lighter than cast iron and they heat up faster. These pans are seasoned to create a non-stick layer. Warm the pan up after washing to dry it completely. This prevents rust.

Stainless steel pans

Stainless steel is very light and doesn't rust. These pans are also dishwasher-safe. They can withstand high temperatures but cool down quickly.

Copper pans

These pans don't just look stylish, they're also very durable. Good copper unfortunately doesn't come cheap, but the quality is fantastic. Working on professional dishes like sauces, jam or risotto where you need perfect temperature control? Then the copper pan is the perfect choice.

Aluminium pans

At a lower price you give up some quality, but they're very pleasant to use. They're light pans that are easy to clean. They have excellent heat conduction and are therefore ready to use quickly.

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Frequently asked questions

  • Are Greenpan wok pans really PFAS-free?

    Yes. Greenpan does not use a traditional non-stick coating, but rather its own specially developed ceramic Thermolon coating, made from sand. It contains no PFAS, PFOA, lead or cadmium, and no harmful fumes are released even when overheated. Greenpan was the first brand in the world to bring this coating to market in 2007 and manufactures it in its own factory. You can find all woks without controversial substances in our PFAS-free woks.

  • Can I stir-fry on high heat with a ceramic Greenpan wok?

    Medium-high to high heat is perfectly fine, and that is enough for most stir-fry dishes too: according to Greenpan, the Thermolon coating withstands temperatures up to 450 degrees. What you had better avoid is stir-frying for a long time on the very highest setting, because every ceramic coating wears out faster from that. Preheat the pan briefly, stir-fry in small portions and keep stirring: this way you get crispy vegetables without abusing your coating.

  • Do I need to season a Greenpan wok?

    No. Seasoning is necessary for carbon steel and cast iron woks, which need to build up a protective patina layer. A Greenpan wok already has its ceramic non-stick coating from the factory: wash it once and you can start stir-frying right away. You also skip the fixed ritual of drying and greasing after washing, because the coating cannot rust.

  • Do GreenPan woks work on induction?

    Yes, all Greenpan woks at Braadbaas have a flat base and are suitable for induction, as well as gas, ceramic and electric. The Barcelona Pro features a special Magneto induction base for this purpose. Heat the pan gradually on induction instead of immediately on the highest setting: this prevents thermal shock and extends the life of the coating. You can see more options in our induction woks.

  • Which GreenPan wok is right for me?

    If you want to get started with ceramic woks for less, the Geneva is a great start. The Barcelona Pro is the versatile all-rounder with an extra wear-resistant coating and oven safety. If you often cook for a full table, choose the spacious Première. And if you want the best of both worlds, the stainless steel Apex combines the searing power of stainless steel with ceramic convenience.

  • What is the difference between the Greenpan Apex and the Barcelona Pro wok?

    The Barcelona Pro is a classic ceramic wok: forged base, extra wear-resistant Thermolon coating and the Magneto induction base. The Apex is made of stainless steel with an etched pattern on the cooking surface, giving you the sear properties of stainless steel and the non-stick properties of the ceramic layer. The Apex is also resistant to metal kitchen utensils, whereas with the Barcelona Pro it is better to use wood or silicone. If you mainly want easy and light wok cooking, choose the Barcelona Pro; if you want a firmer crust on your meat, then the Apex is the most interesting.

  • Why does a ceramic wok become sticky over time?

    Almost always due to two things: overheating and baking spray. Prolonged exposure to too high a heat weakens the non-stick coating, and aerosol cans leave behind an invisible layer of residue that burns on and causes sticking. Cook in the wok over medium to high heat, use a splash of regular oil, and wash the pan by hand. If there is still baked-on residue, a paste of baking soda and water will gently loosen it. In our blog tips & tricks for ceramic pans you can read all about it.

  • Can a Greenpan wok go in the dishwasher?

    Models such as the Barcelona Pro and the Apex are dishwasher-safe according to Greenpan. However, we recommend washing by hand with warm water and a soft sponge: dishwasher tablets are harsh, and a ceramic coating simply lasts longer when washed by hand. It’s not much extra effort, as the non-stick coating usually means you can just wipe the pan clean. You can find more tips in how do I care for my pans?

  • Can a Greenpan wok go in the oven?

    The Barcelona Pro and the Apex are oven-safe up to 200 degrees, convenient for finishing or keeping a dish warm. The maximum oven temperature varies by model and depends mainly on the handles, so to be safe, always check the product page of your wok before putting it in the oven.

  • Is a ceramic wok better than a carbon steel wok?

    You can't get any better, but you can get a better fit for you. A carbon steel wok, for example from De Buyer can get extremely hot and develops a natural non-stick layer over the years, but requires seasoning, drying and oiling. A Greenpan wok is ready to use straight away, lightweight, PFAS-free and much easier to maintain, in exchange for being slightly less tolerant of the highest heat settings. If you cook a few times a week at home in a relaxed way, ceramic is a very logical choice. If you're unsure, read which pan do I need?

What you need to know about GreenPan Wok Pans

Woks without PFAS, without the hassle

Greenpan is the brand that invented the ceramic non-stick coating. Two Belgian childhood friends were the first in the world to bring Thermolon to market in 2007: a sand-based coating without PFAS, PFOA, lead or cadmium. Even if you accidentally let the pan get too hot, no harmful fumes are released. That makes a Greenpan wok a logical choice if you cook consciously, or simply want to get rid of that scratched-up old non-stick wok. And unlike a traditional carbon steel wok, you don't need to season it or grease it: wash, dry, done. Why more and more home cooks are replacing their old pan, you can read in our blog should my Teflon pan be banned? All woks without controversial substances can be found in our PFAS-free woks.

This is how you stir-fry on a ceramic coating

Let's be honest: stir-frying on ceramic works just a little differently than stir-frying in carbon steel. A ceramic layer doesn't like prolonged extremely high heat, as it wears out faster from it. The good news: that's not necessary at all. Thermolon conducts heat so well that medium-high to high heat is more than enough for chicken strips with a brown edge and vegetables that stay crispy. Preheat the pan briefly, use a dash of oil with a high smoke point, such as sunflower or rice oil, and stir-fry in small batches so that the temperature remains at the right level. You won't get the smoky wok hei of a burning restaurant burner at home, with any pan. What you will get: a wok that you wipe clean with a soft sponge after cooking. More tips can be found in our blog with tips & tricks for ceramic pans.

Just as at home on induction as on gas

Every Greenpan wok has a flat bottom and works on all heat sources: gas, ceramic, electric and induction. The Barcelona Pro has Greenpan's Magneto induction base for this, which makes full contact with the cooktop and heats up quickly. One tip from our cooking specialists for induction cooktops: heat the pan up gradually instead of immediately pressing the boost button. This prevents a thermal shock and makes your coating last years longer. If you want to see more broadly which woks work on your cooktop, check out our induction woks or all ceramic woks.

From Geneva to Apex: choose your Greenpan wok

The Geneva is the great entry-level option: a wok with a ceramic coating that lets you get acquainted with ceramic wok cooking without a major investment. The Barcelona Pro is the all-rounder, with a sturdy forged base, an extra wear-resistant coating and a Magneto induction base; it can also go into the oven at up to 200 degrees. The Première-model is Greenpan's flagship and immediately the largest wok in the range: ideal if you regularly have a family or a table full of friends joining you. And the Apex is the smartest of the class: a stainless steel wok where an etched pattern combines the strength of stainless steel with the non-stick properties of Thermolon. Screw the lid on tight like a stainless steel pan, toss and wash it like ceramic, and it is the only one in this range that can withstand metal kitchen utensils. Thanks to the poured rims, you can also pour sauces without spilling.

This is how your Greenpan wok will perform for years

A ceramic coating will last a long time if you treat it with a little respect. Use wooden, silicone or plastic kitchen utensils (only the Apex can also withstand metal utensils thanks to its reinforced surface), skip the can of baking spray, as it leaves a sticky layer that actually ruins the non-stick properties, and let the pan cool down before rinsing it. Some models are dishwasher-safe according to Greenpan, but washing by hand with a soft sponge will keep the coating looking beautiful for the longest time. Another honest tip for the Geneva: the base can be slightly concave when cold, but it straightens out as soon as the pan heats up. You can read how to keep all your pans in top condition in how do I maintain my pans?

Still unsure about materials?

You choose a Greenpan wok for convenience, light weight and PFAS-free cooking with little oil. If you prefer to wok on the highest heat weekly and want a pan that actually performs better because of it, take a look at a stainless steel wok from Demeyere or a carbon steel model from De Buyer, which you do need to season and maintain. In our blog which pan do I need?we list the differences. Want to see all brands and materials side by side? View the complete overview of woks. And if you are sold on the brand, you will also find frying pans, saucepans and more with the same Thermolon coating in the full Greenpan range.