Joanna DelBuono’s Orgreenic review: It works!

Brooklyn Daily
Share on TwitterTweet
Share on Facebook

Don’t miss our updates:

If you thought I liked the steam mop last year, you ain’t heard nothing yet. I’m talking about Orgreenic. That’s right, Orgreenic. I don’t usually buy anything from TV— I’ve been burned too many times— but sometimes the product is offered in a store and I say, “What the heck, let me give it a try.”

Which is what happened this past weekend. I went to my local Rite Aid to pick up a prescription for my husband who we thought had punctured his ear drum on Thursday night (don’t ask!). Anyway, as I was making my way to the back of the store to the pharmacy the Orgreenic frying pan, advertised on TV, caught my eye.

I took a long look at it and decided for the 19 bucks it was worth the investment. I needed another skillet anyway, because the $75 one with the non-stick finish that lasts a lifetime sitting in my pot and pan draw didn’t, and this one is supposed to be totally non-stick without the use of any type of spray, oil, or butter — or formaldehyde.

As soon as I got home, I removed the packing label, read the instructions, and lined up all the ingredients I wanted to test.

First off, shredded mozzarella. I put the flame on high and in went the half-cup of shredded cheese. Nice melt, no burn, no stick, no mess. Impressive, I thought.

Next was my arch nemesis: egg over-easy. I have never had a successful egg over-easy order in one shot.

Until now. The ceramic lined, no-stick-skillet performed to its fullest potential. No oil, no butter, no stick, no burn, and whoa Nellie, no break. Not a one. Even my half-hearted omelette attempt slid right out with the greatest of ease.

Feeling energized, I went in for the kill— grilled cheese sandwiches on white bread. A bit less challenging than eggs over-easy but nevertheless a bane to my culinary capabilities. I prepared the slices, stuffed it full of shredded sharp New York cheddar cheese (another nasty mess), bacon (which I had previously crisped), and slices of tomato. Eureka! Success! No greasy taste, no butter, no burn, no stick, no mess. No fooling.

After sauteing up a storm all weekend long, I’m on a mission to replace my set of anodized aluminum non-stick saute, sauce, and soup pots, which were supposed to last a lifetime, but didn’t, with the entire line of Orgreenic ceramic-lined utensils.

Not for Nuthin, but I like the skillet so much I might even be tempted to buy something else I see on television.

Follow me on Twitter @JDelBuono.

Joanna DelBuono writes about national affairs — and truth in advertising — every Wednesday on E-mail her at
Updated 11:48 am, January 16, 2019
Today’s news:
Share on TwitterTweet
Share on Facebook

Don’t miss our updates:

Reasonable discourse

Comments closed.

First name
Last name
Your neighborhood
Email address
Daytime phone

Your letter must be signed and include all of the information requested above. (Only your name and neighborhood are published with the letter.) Letters should be as brief as possible; while they may discuss any topic of interest to our readers, priority will be given to letters that relate to stories covered by The Brooklyn Paper.

Letters will be edited at the sole discretion of the editor, may be published in whole or part in any media, and upon publication become the property of The Brooklyn Paper. The earlier in the week you send your letter, the better.

Keep it local!

Stay in touch with your community. Subscribe to our free newsletter: