Andy is right. About a thousand years back, when I was much younger, I was watching an info-mercial about a new, super tough, non-stick pan that would make my world easier. The price for a set of this wonderous collection was said to be a bargain at $250 U.S. I bought the set. I mean, they showed the pan inner surface being scrubbed with sandpaper, and steel wool. This stuff had to be good.
Withing the first year, and me not abusing the pans, a handle broke right off on the 10 inch frying pan, rendering it useless. The remaining pots, and smaller pans started loosing their teflon coating in short order, again with me following the manufacturer's instructions, and using nylon and wooden cooking tools.
My kitchen pots and pans are now either stainless steel, or cast iron. I use the cast iron pans more than anything else. They are just as non-stick as any non-tick pans I've ever used. And they will last longer than I will on this planet. Two of my kids are eyeing them for when I move on past mortality (hopefully not until another 35 to 40 years has passed me by). They've made it clear that if I ever feel like I need to get rid of them, the cast iron will have a home. Some of those pans are older than I am, and they still work like new.
Don't fall for the gimicks, no matter what country they come from. Just like everywhere else, Germany has its fair share of shysters. The country is knows for quality. But then, so is Japan.
Remember the Ginsu knives? They were made in the U.S. and were cheap, poorly constructed knives. The name was chosen because it sounded Japanese.
That old addage still rings true. "If it sounds too good to be true, then it probably is."
Seeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.