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Question: i have a greengourmet gg22-20 I have a problem eggs stick on center of pan and  my eggs.get runed is there any warenty on this pan ?
Document: Cuisinart GG22-20 GreenGourmet Hard-Anodized Nonstick 8-Inch Open SkilletI returned the  first skillet of this model to the retail store without a hassle after it held onto scrambled eggs despite liberal spraying with Pam. I had hoped for better results with the second skillet. But it was a fool me twice shame on me moment. The second pan held onto eggs even more tenaciously. After reading Amazon reviews I realized that there was a limited warranty on this product I then emailed Cusinart.
My first GreenGourmet pan worked so well that I bought several more (all hard-anodized aluminum) to replace my old teflon pans. Sadly, every one of them has turned from brilliantly nonstick to the most frustratingly sticky surfaces I have ever had the misfortune to cook with. Judging by all the reports I've read of the same problem, I get the impression that these pans will eventually fail for everyone.
A year ago I bought the Cuisinart Multiclad Pro cookware and we love them. We have a gas stovetop and use "Cameo" to polish them as necessary. So we decided to get one non-stick pan mostly for cooking eggs. Seven months ago we purchased this skillet. Now this "GreenGourmet" skillet has lost all ability to do anything useful. Everything sticks to it, everything. Cleaning it is more difficult than cleaning the stainless.
The pan I received is not flat at the bottom. When I put it on my glass top range, it spins. This is a manufacturing defect, not Amazon's fault, and that's why I have to pay some $7 to ship it back. I might still buy the same pan elsewhere, but only if I can inspect it first. I do recommend this line of cookware, as I own two other greengourmet pans. I just don't recommend buying online because of this qua;ity control problem.
I've had a set of Cuisinart stainless pans for over 20 years. They're like tanks, indestructible. But you need a non-stick for eggs and such, so I've gone through 3 Scanpans. They may have a lifetime guarantee but that's about 18 months. They're good but they rapidly lose their slickness. I recently saw Cuisinart's entry into the ceramic non-stick world so decided to give it a whirl. It's really slick and at the price, I'm very pleased with it.
Was AWESOME at first. Used this maybe 20 times until it became TERRIBLE.I used only olive oil or grape seed oil (non aerosol) and only non-metal utensils. Washed it once it cooled with mild soap. Followed all the directions. After about 20 uses, EVERYTHING STUCK (eggs, fish, meatballs, etc), EVEN WITH OIL (more oil than I would use in a stainless steel pan).
We use them for scrambled egg mixtures, omelettes, frittatas, sauces, sauteed veggies, pan cooked meats and fish, refried beans, and sometimes for reheating leftovers. I have not tried it in the oven.I also have a professional grade, top of the line, complete set of stainless steel (another brand), but others in the family don't use those for fear of scratching the outside shiny surface. So the Cuisinart GreenGourmet get a lot of use.
Bought two of these, one small and the other large. Unfortunately, I did not pay enough attention to the caveat about watching the heat. I fried some sausage at medium heat and the coating on the pan was damaged. If you buy this pan, be very careful to only cook on low heat or you will likely get the same problem.
Now I notice that other reviewers have the same problem...please save yourself the trouble and do not purchase this pan. It's kind of funny how we were drawn to this product because it is supposedly more eco and health friendly, but now it will simply become another piece of junk in the landfill - a testament to our throwaway society of cheap products. Don't get duped like we did.
mostly quite good, however 2 problems exist - when tapping a cooking spoon on edge of pan to get food off and back in pan, the finish is somewhat affected, and removed. Other problem, when cooking mushrooms at the end of the process some sticking occurred and left staining which I was not able to remove after many cleanings
Answer: Sad to say, but I had the same problem within 30 days of use. Also the middle started to peel. I threw away. So this I can recommend is a skillet made of ceramic, they can with stand high heat cooking. Good luck