There aren't any on these two big websites,
http://www.amazon.de/s/ref=sr_pg_2?r...qid=1361139589
http://shop.weihnachtsgeschenke.de/tefal+kochtopf-set
nor on the Tefal Swiss website,
Are you sure that Tefal still make the Essential series?
I agree. TEFAL coated surfaces can be harmful to health. I stopped using them long time ago. You have to be especially careful not to heat them up above certain temperature as they emit dangerous fumes.
I'd recommend stainless steal and iron cast.
I've been happy with Kuhn Rikon. Not the cheapest but the quality is good.
Back when Jelmoli had a huge kitchen section we got a set of pots (4 with lids) that was originally 1300 CHF for 399 CHF because they didn't have the original box. If you buy at one of the department stores its worth asking if they have a similar deal.
If you still really want Teflon, as somebody mentioned already, in Alpenrhein village there's a Teflon store and there are two other kitchen related stores, one of them Le Crustet. I was there last weekend and they had 50-70 percent sale on everything.
Globus outlet in Dietikon also has kitchen things, including pots. Not much of a choice, but prices are good.
I'll have a dozen.
From what I've read terrryyyy high temperatures, that the vast majority of people will never reach unless they have a gas hob with flame on full blast.
wow.......do they cook the food themselves??
Sadly no, but you pay for what you get. This was over 7 years ago and they're still going strong. ...pretty sure Teflon doesn't last that long
What are they?
I'm not sure of the brand offhand, but they are stainless.
I have this too. My experience is: they stick after 5 months.
I have this one too. My experience is: they crack or become chipped after 6 months.
I have stainless too. They stick BAD.
My wife says I am crazy to discuss saucepans with you here, but I am only here to share my info.
I have had them for over 4 years and they still look like new. No cracks or chips on mine.
Then it must be user-error. Me?
Perhaps I was too careful with them.
Looks like it:-)
There is a misconception when frying food. To stir fry food the pan needs to be extremely hot! If you are cooking normally you should not stir fry.
The meat or vegetabkes are placed into a hot oily pan and you now wait, several minutes. Wait until the underside of the meat has sealed and starts to turn brown in colour. If you stir too early the meat is stuck to the pan. Wait, and wait, and then gently try and lift the meat. If it is stuck wait a minute longer , then try and lift it again, if it is free you can turn it over. Then similarly wait for the second side to cook and seal itself.
With experience you will learn how long to wait. Do not poke or prod the meat, it is stuck to the pan and part of the meat will be left on the bottom of the pan! Many cooking videos give a misleading idea that you must stir the food while frying it. This is only relevant when cooking in a cast iron wok over a high gas flame, then the food seals almost instantly.
Another misconception is that you must not use olive oil for frying as it will burn. Olive oil burns at about 350 deg C, achievable in commercial cooking, but well above the maximum temperature of a normal domestic cooker.
Nonsense.
350F is slightly less than 180C, easily achievable on most any stove or deep fryer. (and I can go above if I don't pay attention).
Tom
Then they aren't well made (surface is too rough).
Tom
I wrote 350 deg C , not Fahrenheit.
The Titan range from Migros is very good, they go on 50% Rabatt every 3-4 months and that is when we get ours.
However, the smoke point is 190C (375F), not 350C!
Tom