I've been googling, what about Scanpan?
Here is a quote from the description:
>The nonstick surface is a compound of ceramic and titanium,
super-heated and fired onto the pan. Microscopic craters formed >during
the firing process are filled with the nonstick compound, so it cannot
be scraped off and is metal-utensil safe. Patented >spring-lock handles
stay cool, and tempered glass lids make it easy to monitor cooking.
I see Le Creuset that has the porcelain interior, no teflon. But I don't
think I could lift the stuff empty, let alone full of food. I had
forgotten that is why I never got any--it is just too heavy for me.
sol
Tony Moody wrote:
I feel much happer using SS than enamel ware. The enamel
develops tiny cracks in which germs lurk i am sure and also those
tiny chips of glass have to go into the food. Right?
Stainless steel in general does not lose surface unless abraded, so
be gentle with it. I would guess that more nickel/chrome comes off
the edge of knife and ends of fork tines than is 'cooked' off into the
food in a stainless pot.
--
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