I have two Greenpan stoves, which this model. I take great care. Both had the same fate. The first month, we are happy, the pan is completely non-stick. The second month, she hangs a little bit, but we remain pleased. After two months, however, the pan catches so as to be unworkable. I have to soak my stove several hours (I wait for them to cool before putting water in it), I spent ten minutes cleaning (still with the soft side of the sponge) excluding treatments vinegar and oil in accordance with the instructions of the manufacturer. Despite these treatments, the coating is no longer smooth finger, and food burning in the stove even at very low temperatures. I have to put a lot of butter (with olive oil, it even hangs), close with a lid (and thus steam and water) to very low heat (level between 1 and 3 for the meat of 9 temperature levels) and yet, my steaks burn !!! It's simple: I got used to scrape all my steaks or cutting a slice of burned on each side. My parents have equivalent technology stoves without mark (Cora and Auchan), they have aged less quickly (rather than 6 months) but have aged as much. Other opinions on the net confirms that this technology does not work and that Greenpan do not know age. Waiting to buy cast iron stoves, I must return to Teflon.
