On a serious note I hate that elitism that he isn’t classically trained so he cant be a real Chef that’s just bull. He seems to have made quite a bit of money from his restaurants and has a lot of fans of his food (not just his personality.).

Sorry for taking this way of course.

About Jamie Oliver, he was “discovered” helping in a pub, the producers thought he was cute and wanted to put him into a show. He couldn’t cook, and because the glory of TV and novelty, people think he’s somekind of cooking genius. It’s a joke and a shame that a public can be duped this way.
Here’s a video to illustrate:
http://www.ebaumsworld.com/2006/11/create-a-pop-star.html

I don’t know Jamie Oliver personally and I’ll give credit where it is due, he has done more to change kids diets than any celebrity I know of. This is a wonderful and great thing that he has championed. For that he has done a lot more than other celebrities and for that he probably deserves his fame and fortune more than others.

Of course perhaps if he knew about the dangers and potential dangers it might make him reconsider endorsing the stuff. But in a proper commercial kitchen the use of teflon is zero. I think this speaks for itself, so my suggestion here is that’s how the cookie crumbles, are we really that gullible to believe the world works another way?

About Jamie Oliver, he was “discovered” helping in a pub, the producers thought he was cute and wanted to put him into a show. He couldn’t cook, and because the glory of TV and novelty, people think he’s somekind of cooking genius. It’s a joke and a shame that a public can be duped this way.
Here’s a video to illustrate:
http://www.ebaumsworld.com/2006/11/create-a-pop-star.html

I don’t know Jamie Oliver personally and I’ll give credit where it is due, he has done more to change kids diets than any celebrity I know of. This is a wonderful and great thing that he has championed. For that he has done a lot more than other celebrities and for that he probably deserves his fame and fortune more than others.

Of course perhaps if he knew about the dangers and potential dangers it might make him reconsider endorsing the stuff. But in a proper commercial kitchen the use of teflon is zero. I think this speaks for itself, so my suggestion here is that’s how the cookie crumbles, are we really that gullible to believe the world works another way?

Curious what you think about Jamie Oliver and his endorsement of his Tefal, “Jamie Oliver Professional Series” as a professional yourself in the chefing game (as is my brother)… This isn’t tongue in cheek, but an honest question… Is it a “Marketing” thing like what Paul Bassett has done with Sunbeam (and this is by no means a bad thing or belittling Paul Bassett – I think he has done the Espresso\Coffee scene a great service – especially in Australia, just an observation)

Curious to read your thoughts… your objection to Teflon is interesting and has me rethinking the Teflon concept… the PF idea, while it carries some of merit, can be done with other materials… like the Swiss Diamond product… they claim, it is the actual metal that is non-stick, not the surface… perhaps casting the PFs in this material is an idea (granted, the cost wouldn’t be cheap)….

I have had scanpan, they do wear, overheating produces very sickening fumes, first hand experience on this one I assure you. I got sick from this stuff for 2 days, at first I could even breathe, lungs, headache… very bad experience.
The stuff wears the same way, lasts longer than the tough variety of teflon. I am very suspicious of this stuff too.
This is another one of those experiences that lead me to learn more about the stuff.

The page that you post really doesn’t contain any technical information, except that they claim not to contain PFOA, just one of the problems in Teflon. I want to know what scanpan’s chemical name is, it chemical make up and the chemical and process used to make the stuff.

Personally I stay away from these chemicals, I have had much experience in cooking and can tell you categorically that this stuff is terrible. Consumers like it because of the non-stick, less oil etc. and because they often have poor technique/knowledge/experience. Hugo’s post above was quick to point that out too.

Scanpan now has alsp very bad reputation with everyone I speak to, it use to be expensive but now if you look around the price is much cheaper because consumers are starting to wake up. Now traditional real cookwear is getting sold… I think that there was a real drop in cookery and skill over the past few decades, however a re-awaking is occurring. A naked chef can only sell so much non-stick cookware, especially when no decent commercial chef will touch the stuff, we all know why now.

Tim, I grown tired of this. I’ve said my piece, I am satisfied. Your clearly looking to keep your opinion. I could debate with till the cows come home and when it comes to cookery and the like, it just isn’t possible to see eye-to-eye, nor am I willing to go there with you.

Final words, the PF that’s Teflon coated, there’s no way I’ll ever use one.

All The Best,
Pascal

They state to be without PFOA. Ceramic Titanium coated pans.