You know, I may need to take back my comments, or at least post an update: the other day our small 8" greenpan was the only clean pan in the kitchen and I needed to cook something quickly. I realized the pan is no longer truly non-stick, it started becoming black really quickly in some areas, and proved nearly impossible to clean.
So I'm not saying it's a worthless pan, but ... I'm afraid it ends up just like any other non-stick pan: nearly worthless after a year or two.
One of the reasons I gave up on non-stick pans is because I'm tired of buying a new pan every 1-2 years. I switched to carbon steel pans, and I love them. They require a bit more work to use them in the right way, but then you can cook almost anything in them. I use them for eggs, pancakes, crepes,
steaks, quick sauces, sauteed potatoes, etc etc....