Most of us probably know that quality cookware makes a difference, but do you really ever know why? Mothers and grandmothers pass down cookware that someone somewhere got gifted for a wedding – cookware that would last for decades – and they just lament that they don’t make ’em like that anymore.

Well, you would assume that with the advances in technology, the world of cookware has moved up a bit. No longer bound to cast iron pans, we probably now know more about heat conductivity and non-stick cooking than we’ve ever known before.


Tefal has now launched their Tefal Heritage Triply range – a pan with three layers consisting of stainless steel, aluminium, and stainless steel bound together, coated with a titanium non-stick coating on the inside. But what does all this jargon mean?

Stainless steel – which induction stove tops need or the whole set up doesn’t work – doesn’t conduct heat very well. Not in the traditional fire to metal sense anyway. But it is very durable. On the other hand, metals like aluminium and copper conduct heat very well, but also tarnish very fast. So most stainless steel cookware have a layer of aluminium on the inside for heat distribution. And, depending on how well the pan is made, it also means that the pan gets heated all the way up the sides, and should have no hot spots.

What about the coating? Well, non-stick coating was historically synonymous with the development of Teflon – PTFE coating – which allowed home cooks to brown and fry ingredients without them sticking to the pan. In the early days, non-stick coating was just that – a layer. Which also meant that it also came off easily and so brought up health concerns.

Non-stick technology has now advanced, and has allowed cookware manufacturers to bind all different sorts of metals, making a more durable, safer, and much easier to handle. Apparently, this Titanium coating from Tefal means that you can even use metal utensils – home cooks rejoice! – on their cookware without fear that you’ll be scraping layers of the pan off and into your food.

Well, during the launch, Tefal ambassador for Australia, Guillaume Brahimi showed us recipes that he created for this new Tefal Heritage range.

IMG_2948 Seared Scallops with Jeruselem Artichoke Puree and Spinach

During the demonstration, Guillaume explained that in France, Tefal is pretty much you’d call a frypan, similar to how Xerox is used as a verb for photocopying. As in, “Hey! Can you pass me that Tefal?”

IMG_2954Seared Kingfish with Tomato and Olives

It’s also quite impressive to note that Guillaume tested out the Heritage range in his restaurant – most commercial kitchens I know would not waste their time with non-stick coated pans because they don’t keep up with the abuse – and it lasted 4 months. 4 whole months of day and night cooking, thousands of diners worth of food, and all the prep work. That’s pretty cool.

IMG_2960Nougat Glacé with Apricot and Honey

Want to create this beautiful Nougat Glacé dessert at home? Well Tefal Australia and Guillaume has very nicely shared the recipe with us!

Nougat Glacé Crepes
4262 calories
514 g
917 g
226 g
77 g
102 g
1660 g
707 g
285 g
1 g
111 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4262
Calories from Fat 1960
% Daily Value *
Total Fat 226g
Saturated Fat 102g
Trans Fat 1g
Polyunsaturated Fat 17g
Monounsaturated Fat 94g
Cholesterol 917mg
Sodium 707mg
Total Carbohydrates 514g
Dietary Fiber 21g
Sugars 285g
Protein 77g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. For the Nougat glacé
  2. 80 gm egg white
  3. 35 gm sugar
  4. 35 gm glucose
  5. 75 gm honey
  6. 350 gm thickened cream
  7. 30 ml grand mariner
  8. 70 gm glacé fruit, diced to 1/2 centimeter pieces
  9. 50 gm hazelnut, roasted and roughly chopped
  10. For the Crepes
  11. 200 gm flour
  12. 50 gm sugar
  13. 1 pinch salt
  14. 20 gm melted butter
  15. 2 eggs
  16. 270 ml milk
  17. 1 lemon zest, finely grated
  18. 1 orange zest, finely grated
  19. For the Garnish
  20. 100 ml honey
  21. 140 gm glacé fruit, diced to 1/2cm pieces
  22. 50 gm hazelnuts, roasted and roughly chopped
  1. Whip cream until soft peaks form. Place sugar, honey and glucose in a small saucepan and bring to the boil. Place egg whites in an electric mixing bowl, when the honey mixture reaches 118 degrees, start whipping the egg whites. Once the mix reaches 121 degrees, add to the whites slowly, whip until cool. Add the fruit, nuts, grand mariner and whipped cream and mix gently with a spatula. Place in a lined 20 cm x 10cm x 2 cm container and freeze.
  2. Place flour, sugar, salt and zest in a mixing bowl, combine eggs and milk separately and whisk together. Slowly whisk the milk mixture into the flour, to make a paste.
  3. Place the Tefal Heritage non-stick induction 28cm crepe pan on the heat, and add the mixture to thinly cover the pan. Cook for 2 minutes and then flip, and cook for another minute. Allow to cool.
  4. Remove the nougat glacé from the freezer and tin and cut into 3cm x 10cm pieces, wrap crepe around the nougat.
  5. For garnish place honey in a pan and heat, add the nuts and fruits and mix. Spoon the mix over the top of the crepes and serve.
I Ate My Way Through

And the results? The hot spot gave me a great sizzle; no more risking stewing food when I really mean to fry it, and I love the way it goes from stove to oven. I still haven’t got the guts to try using metal utensils with it – I’ve been well trained – but so far, it’s still got it’s new shiny feel.

For more information about the Tefal Heritage Triply range, go to



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