TEFAL Jamie Oliver by Tefal Premium Hard Anodised Range / Grey
Jamie Oliver by Tefal Premium Hard Anodised Range / Grey Ultra-resilient non-stick cookware range for a premium cooking experience
• Hard anodised exterior and Titanium interior for durable non-stick performance • Solid aluminium core for even cooking; Thermo-Spot® for guaranteed good food • Deep pan design, pouring rim, vented glass lids and oven-safe, soft-grip handles • Induction compatible, dishwasher safe and guaranteed for 2 years*
Expertly crafted from hard anodised aluminium, the Jamie Oliver by Tefal Premium Hard Anodised cookware range provides a premium cooking experience. Hardened by an electrochemical process, anodised aluminium is incredibly tough, yet lightweight, and has an attractive brushed grey finish for a professional look. Beneath the anodised surface, a solid aluminium core ensures superior heat distribution for even cooking while on top, our best-ever Titanium non-stick coating ensures easy cooking and cleaning. With an ultra-hard mineral base, plus new top coat reinforced with titanium particles for added resilience, this coating is metal utensil-safe, resistant to scratches and prevents food from sticking. Our iconic Thermo-Spot® heat indicator on frying pans guarantees good food. When the spot turns solid red, your pan has reached the optimum cooking temperature for the perfect texture, colour and flavour. Frying pans also have a deep, rounded shape for generous cooking and all-round pouring rims for drip-free pouring, while saucepans have vented glass lids for careful monitoring and easy steam release. Premium Tefal-branded, riveted stainless-steel handles with silicone insert make these pans a pleasure to hold, plus the handles are oven safe up to 210°C. You can use this cookware on induction, gas, electric or ceramic hobs, as well as in the dishwasher. For peace of mind, the range is guaranteed for 2 years*.
Durable and desirable: Crafted from hard anodised aluminium, these Tefal pots and pans have a beautiful brushed grey finish that's seriously hard-wearing, while having a premium look.
Optimum results: The solid aluminium core ensures superior heat distribution for even cooking, while the Thermo-Spot® turns solid red when the pan is at the optimum temperature for perfect searing.
Reliable performance: Our ultra-resistant Titanium non-stick coating means food won't stick, and these pots and pans won't scratch, so you can rely on them, day after day.
Easier cooking: A deep pan design with pouring rim, vented glass saucepan lids and oven-safe (up to 210°C), riveted stainless-steel handles with silicone insert make cooking comfortable and convenient.
Induction pans: The entire range is suitable for use on induction, gas, electric or ceramic hobs, and is dishwasher safe.
Quality assured: The Jamie Oliver by Tefal Premium Hard Anodised cookware range is backed by a 2-year Tefal guarantee*.
The Jamie Oliver by Tefal Premium Hard Anodised Range includes:
24cm frying pan
26cm frying pan
28cm frying pan
30cm frying pan
23x27cm grill pan
30cm wok
30cm shallow pan
26cm sauté pan
18cm saucepan
20cm saucepan
24cm stewpot
3-Piece Set (16/18/20cm saucepans with lids)
5-Piece Set (24cm frying pan, 18/20cm saucepans with lids, 24cm stewpot with lid, 24cm sauté pan)
3-Piece Set (18/20cm saucepan with lids and 24cm frying pan)
*This Tefal guarantee does not affect the statutory rights a consumer may have or those rights that cannot be excluded or limited, nor rights against the retailer from which the consumer purchased the product
Essentials
Ultimate durability
Robust hard anodised aluminium exterior for ultimate durability
Lasting performance
Ultra-resistant, titanium-reinforced surface for lasting non-stick performance, and easy cooking and cleaning
Optimal results
Heat indicator turns solid red when pan reaches optimum cooking temperature for guaranteed good food
Safe and secure
Riveted stainless-steel handles with silicone insert for a comfortable soft grip; oven safe up to 210C
Induction hob pans
Induction pans with solid aluminium core for superior heat distribution and even cooking
Quality Assured
Cookware guaranteed for 2 years*
Eco friendly
Recyclable products with a safe non-stick coating (no PFOA, lead or cadmium)
We aim at making long-lasting products that will accompany you for a very long time, while preserving our planet's health thanks to recyclable products with safe non stick coating* (no PFOA, no lead, no cadmium)
Only frying pans, saucepans or saute pans from the Ingenio range can go in the oven, thanks to their detachable handles (ensure that the detachable handle is removed). Utensils should never be used in a microwave or convection oven.
For frying pans: between 140 °C and 195 °C For crepe pans: between 165 °C and 240 °C This is the optimum temperature for frying and searing food. This indication helps you cook healthier and at an ideal temperature.
• Use plastic or wood utensils, with some ranges, you can use certain metal utensils with the exception of knives and whisks (Refer to the recommendations for use indicated on the packaging or in the instructions included with the product). • Avoid cutting directly in the pans. • Do not gouge the non-stick surface. Slight surface marks or abrasions are normal and will not affect the cookwares performance. • After cooking, do not let pans boil dry and do not leave empty pans on a heated burner. • Always select the proper electric burner size or adjust the gas burner so the flame only touches the bottom of the pan and does not climb up the sides. • Never leave pans unattended while cooking. • Let pans cool before cleaning. • Wash the frying pan in hot water and washing-up liquid to remove any dust. Dry it and rub a little cooking oil into the non-stick coating before using for the first time. Remove any excess oil. • Wash and dry your kitchenware after each use.
A pan warps under thermal shock (an overheated empty pan, a hot pan in contact with cold water or placed on a cold surface, etc.). Before cleaning the pan, let it cool to room temperature. A warped pan will give poor cooking results.
You should refer to the recommendations for use indicated on the packaging or in the instructions included with the product.
Depending on the range, most metal utensils can be used except knives, forks and whisks. However, care should be exercised when using any metal utensil. Avoid using sharp edged utensils and avoid cutting directly in the pan. Do not stab or gouge the non-stick surface.
However, to extend the life of your frying pans and saucepans, we strongly recommend that you do not use metal. Choose plastic or wood.
No. Cooking at high temperature does not result in a significant decrease in cooking time and certainly does not contribute to the quality of the food, so cooking at medium temperatures is highly recommended. Another reason for this recommendation is that high temperature cooking might damage the non-stick coating.
Non-stick cookware: Non-stick utensils are specially designed so that food does not stick. However, the pan or pot has to be properly maintained. For that purpose, please observe the following tips: slightly oil the pan before first use and then wash and dry it, repeat the process from time to time if you wash the pan regularly in the dishwasher. It is also necessary to avoid overheating and scratches, in particular due to use of metal accessories (spatulas, ladles) and/or due to cleaning with a scouring sponge.
Ceramic cookware: The non-stick properties of the ceramic coating are a lot more limited, both in terms of performance and duration, than those of the classic (PTFE) coating. We recommend cooking with more fat as well as washing more vigorously with slightly more washing-up liquid. For baked-on food, we recommend leaving your kitchenware to soak in soapy water, possibly with a little white vinegar. Over time, the ceramic base will become stained without it being possible to remove the marks. This will not impair the performance of the kitchenware in any way and does not present any danger for health.
Stainless steel cookware: A preheated pan and lower flames are the keys to stick-free stainless steel cooking. Preheat your pan on low or medium heat for one to two minutes. You can test to see if your pan is ready by dropping a few drops of water on the pan and seeing if the water bounces around. After properly preheated, pour in 2-3 teaspoons of oil or enough to cover the bottom of the cooking surface. Before adding food, it's best to pat it dry of any moisture and allow it to reach room temperature. When adding food, make sure that there is an even sizzling sound when your food touches the pan. This indicates that your food is cooking on contact and creating a natural barrier to prevent sticking. Allow food to cook without disturbing it until the correct doneness is achieved. The natural sugars in your food caramelize on the cooked surface, developing great flavors and lifting your food off of the cooking surface naturally. If the sound that food makes on initial contact with the pan is more of a crackle than a sizzle, your heat is too high, and sticking may occur. NEVER USE non-stick cooking sprays.
Non-stick cookware: Cleaning by hand in soapy water is enough. The pan must be cleaned each time it's used to remove the film of grease that can stay on the surface. If the pan is only wiped with a paper towel or rinsed in water, the film won't be fully removed and may cook the next time you use the pan: stains may appear. Non-stick pans must not be cleaned with scouring powders or scouring pads. A nylon sponge is ideal for both the interior and exterior of the pan.
Ceramic cookware: We recommend to wash the ceramic pan manually, with water and a mild detergent. In this way, it's the most effective. If the pan might not be clean enough during the normal dishes, you could add a splash of vinegar and water into the pan and heat it. The water / vinegar mixture will clean cook the pan. After this, rinse the pan well, dry and rub with a little bit of sunflower oil for example. And your pan will be as new. If the base is stubborn dirt, you can wet the pan soak first with hot water and a good degreasing dishwashing detergent. Next, if necessary, you can clean the pan with a plastic scouring pad and some liquid abrasive cleaning detergent.
Hard anodised cookware: To prolong the life of your pan, we recommend hand washing with a non-abrasive sponge. An exterior coating protects your cookware from the harmful consequences of dishwashing. It is therefore extremely important not to damage this coating and we recommend that you avoid the use of scouring pads (Scotch Brite). In case of dishwasher use, it is preferable to use gentle detergents such as a liquid or gel. Moreover, a too intensive use of the dishwasher is not recommended. Washing by hand without scouring pads extends the life time of your cookware.
Stainless steel cookware: For daily cleaning, warm soapy water is sufficient. We recommend you to clean your pan thoroughly after each use as food films left on the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high a heat, we recommend cleaning your product with a stainless steel/copper cleaner. This can be used on the interior, as well as the exterior. If your water has high iron content, you may notice a rusty discoloration. Use stainless steel/copper cleaner to remove this.
Some parts are dishwasher-safe and other parts aren't.
Dishwasher compatibility:
Pot/frying pan part: To extend the life of your product, we recommand hand washing only. In case of dishwasher use, it is preferable to use gentle detergents such as liquid, gel, or powder, not tablet nor sachet. Certains parts may become dulled and discolored due to action of corrosive detergents. Our guarantee does not cover this type of wear.
Special handle (such as wood or removable handles like Ingenio): NO, hand washing only, recommanded with a non-abrasive sponge.
Cooking lid (excluding knob of magnet-types): YES.
Detachable lid knobs of magnet-types: NO, it may result in rusting.
Storage seal lid: NO, it may result in deformation.
To prolong the life of your pan, we recommend hand washing with a non-abrasive sponge. For dishwasher use, it is preferable to use gentle detergents such as a liquid or gel.
Handles and knobs may loosen after a time due to the continual heating and cooling of the fixing. If this occurs, carefully re-tighten using an appropriate screwdriver, but do not over-tighten.
• A build up of food deposits/residue may have formed on the pan which may originally be the result of an item of food being allowed to overcook in the pan. This can normally be cleaned by filling the pan with water and washing up liquid and leaving overnight. Then use a paste made up of bicarbonate of soda and water rubbed gently over the pan with a non-abrasive sponge (a non-stick scouring sponge). The non-stick coating should then be reconditioned with a little cooking oil wiped over the surface with a paper kitchen towel. • The frying pan may have been overheated causing damage and discolouration to the non-stick coating. When pans are regularly overheated this will lead to a weakening of the non-stick coating. The red Thermo-Spot in frypans is a heat indicator and tells you when the pan has reached the perfect cooking temperature. When the spot turns solid red reduce the heat to maintain the temperature. Do not continue to heat the pan on a high heat as this will result in the pan and the non-stick surface becoming overheated. • If cleaned in a dishwasher, after each use re-coat the non-stick interior with cooking oil to prevent the non-stick from drying out and ensure the best non-stick performance.
• The pan has been used on too high a heat or the wrong source of heat for the pan which has resulted in the pan base becoming warped and distorted. • Also never put cold water into a hot pan or plunge hot cookware in cold water. Sudden changes of temperature may cause the metal to warp, resulting in an uneven base.
Take care when placing pans on gas hobs as the number of support legs vary and small pans in particular may need a trivet, which most gas hob manufacturers will supply with their hob or can be bought from the separately.
Excessive force on the outside of aluminium pots or frying pans resulting, for example, from them being dropped or hit may result in deformations of the pots/pans. (The pot/frying pan will not deform as result of cooking heat.)
It is very rare for the non-stick coating to wear off under normal household use. Proper use and care will allow for better performance over time. Most cases of non-stick wearing have evidence of overheating, scratching and/or abrasive cleaning.
The quick way to check whether your pans work on an induction hob is to do the magnet test on the pans. This is easy, if a magnet will stick to the base of the pans they will work on a commercial induction hob.
It is difficult to give a number of years, because the service life will differ depending on the conditions of usage and frequency of use. To extend its service life, you should protect it from unnecessarily high temperatures and refrain from heating a pan empty. A medium to low heat is sufficient. Do not store cooked food for a long time (one day or longer).
