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For Firefox users, there is media bias / propaganda / fact check plugin.
https://addons.mozilla.org/en-US/firefox/addon/media-bias-fact-check/
- Consider including the article’s mediabiasfactcheck.com/ link
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The secret of these coatings, which is deeply buried and requires some research, is their "sol-gel" structure.
Basically they are like a sintered bronze "oilite" bushing, where oil is stored in the pores between the bronze to lubricate the surface.
In this case the oil is silicone oil, and while it performs amazingly and is totally inert and harmless it sets a lifespan for the pan. Once the oil is depleted, the pan is worthless.
I've gone back almost entirely to cast iron and stainless steel, though I do have one Greenpan that I save for scrambled eggs and similar.
Could you not re-oil the pan like you do with steel and iron pans?
Unfortunately not as the oil is impregnated into very small pores during manufacturing. This is the "sol-gel" part of the process, a way of creating a solid and liquid in very close contact.
The oil is effectively bonded to the surface creating a "permanent oil film" which is why it works so well. You can think of the long tails of the silicone molecules being trapped in the pores.
However once they escape there's no putting them back. Seasoning cast iron is a totally different process involving polymerizing light oils into a solid coating.