Does anyone here have experience cooking with Chantal cookware?

[Dover]

I need some new pots and saw that Tuesday Morning is selling it and some Calphalon stuff for
half off or more (not to mention some excellent Japanese cutlery).
I've been looking for an alternative to teflon for easy cleaning and it's baked on enamel on steel looks like a winner in the cleanup category as well as a great combo for nice even cooking. This company has also begun fusing enamel with copper which might be why these pots are now on sale.
Even at half price it's still not cheap so would appreciate any opinions. Here's a website if that would help: http://www.chantal.com/cookware/

[The empressof all]

1. They look interesting...

I've been eyeing LaChambra but I'm not sure how they'd be with my glass stove top.
http://www.arenaturals.com/La-Chamba-Saute-Pan_p_404.html

I just know if I get one I'll break it in two weeks.

[Dover]

2. Those are beautiful. I love well crafted cookware.

There was some pretty nice looking clay cookware at Tuesday Morning as well (don't recall what brand), but I too am worried about breakage.

[Dover]

3. Found this helpful information on Chantal

Chantal Cookware
When Hieda Thurlow founded Chantal in 1979, she envisioned a cookware designed for the modern kitchen. One with a timeless design that performs well in the kitchen, is beautiful enough to serve from and easy to clean. This innovative vision revolutionized the cookware industry.

Chantal was the first to bring dramatic color, tempered glass lids, patented stay-cool stainless steel handles, and high-quality Excalibur® non-stick on enamel to the world market. Their signature Tea Kettle with the Hohner harmonica whistle is recognized the world over.

Today, Chantal remains dedicated to creating a distinctive line of cookware and kitchen accessories that are functional as well as beautiful.

Three important points distinguish Chantal from all other cookware:

Colorful Design
A number of unique design features make Chantal unique in the market:

- Carbon Steel Core means Chantal heats faster. In fact, Chantal heats so quickly, most cooking can be accomplished with low to medium heat.

- Special Ferraetic Construction works on all stovetop surfaces, including magnetic induction - a surface very few other lines of cookware can handle.

- Patented Air-Pocket Stainless Steel Handles really stay cool during use.

- Stainless Steel Attachments won't melt when exposed to heat, so Chantal is perfect for the oven.

- Tempered-Glass Lids allow you to see the food as it cooks, without lifting the lid. Can be used in the oven up to 375o F, well above what most recipes for covered cooking call for.

- Elegant Design makes Chantal as beautiful on the table as it is functional in the kitchen. So it's not only perfect for cooking, it's perfect for serving.

- Variety of Brilliant Colors - such as cobalt blue, forest green, white, black and chili red - spice up any kitchen or table.

Healthy Cooking

- High-Fired Glass Enamel prevents reaction between food and base metals such as with aluminum cookware, so no flavors or oils are absorbed into the cooking surface or released back into the foods.

- Highly Stick Resistant means less oil is needed for cooking. And also makes Chantal easy to clean.
Accessories for Healthy Cooking include pasta and steamer inserts that fit a variety of Chantal cookware.

- Excalibur Non-Stick on Underlayer of Glass Enamel prevents contact between food and base metals.
Dishwasher Safe - no seasoning necessary.

- Lifetime Warranty
Lifetime Warranty on every one of their enamel-on-steel pots.

- 20 Year Guarantee on Excalibur non-stick surface.

Steps of Manufacturing Chantal
Basic pots are stamped out of a sheet of carbon steel.
Brackets for stainless steel handles are welded onto these bodies.
Pots are bathed in pickling to remove any oil or dirt in preparation for enameling.
In a process called the enamel mill, pigment is carefully added to the enamel to create the vibrant colored enamel for which Chantal is famous.
When the color is perfect, three different coats of enamel are applied. Between each coating, the glass enamel is vitrified in a high-temperature furnace.
The exact thickness is measured using specialized calipers, ensuring each pot meets the high standards of Chantal.
Stainless rim attachments are added, and each pot undergoes a final quality check to make sure it is perfect.

Why Enamel-on-Steel?
Consumers choose enamel-on-steel for its perfect blend of beauty, function, and "pure" cooking properties. Enamel has a superior cooking surface which is impervious to food retention or contamination, and does not leach into, or react with, acidic foods. Chantal's top-quality enamel is similar to vitreous china, which also makes it resistant to abrasion, and is very easy to clean and care for.

High quality enamel, and stainless steel rims, both allow Chantal to be chip-resistant. Its beautiful colors and shiny, long-lasting surface make using Chantal a luxury. And because Chantal's cookware is so beautiful, many pieces are designed to conveniently go from the oven or stovetop straight to the table or buffet, leaving one less dish to clean. It is also freezer safe, so it is ideal for make-ahead meals.

CHANTAL® ENAMEL-ON-STEEL COOKWARE

world-class German enamel guaranteed not to fade

heavy-gauge carbon steel core for fast and even heating

Chantal enamel-on-steel cookware heats faster and more efficiently than stainless steel cookware

carbon steel core promotes perfect browning

healthy, non-porous surface won't react with foods or flavors; the perfect shield between food and the metal core

tempered glass lids oven-safe to 375°F/190°C

stay cool stainless steel handles

stainless steel knob will loop over long handles to hang on pot rack

smooth enamel glass-like finish is naturally stick-resistant, which means you use less oil

stainless steel rims protect against chipping

designed for traditional, ceramic and magnetic induction stovetops

dishwasher and freezer safe

lifetime warranty, 25-year on non-stick surface*
*Excalibur Non-stick surface applied to Chantal's Omelette pans (NS63-24, NS63-28) and Sauté Pan (NS34-260

much more >>
http://www.kitchenemporium.com/brands/chantal-information.html



I sure wish Tuesday Morning had this Chantal 11.5" Chef's Pan on sale!

[Warpy]

4. I've had a few pieces of enameled steel

The advantages are that it's enameled cookware that is beautiful to look at and practically stick free. It's lighter than cast iron like Le Creuset so you don't break your back when you're lugging full pots around. It's gorgeous enough to use as serving dishes.

The only drawback I've ever found to enameled steel is that it seems to chip even easier than Le Creuset does. That might just be due to the company that made the cookware and it wasn't Chantal, it was a Scandinavian brand whose name escapes me.

I did have an enameled steel teakettle of theirs that went through 10 years of hard use and never chipped. My ex insisted on keeping it, so I don't know if it made it longer than that.

If I didn't have a mongrel collection of Calphalon, Brand X, cast iron, Le Creuset and stainless all bought dirt cheap open stock and for specific purposes, I think I'd go for reduced price Chantal.

[Dover]

5. Thanks for that feedback, Warpy.

It's a lifetime warranty which I assume covers any possible chipping of the enamel.
I guess their newer copper/enamel fusion might cook things a little slower and more even, but for me
that's not all that critical except maybe in a frying pan.

If I recall, you are a fellow "Everyday Pan" fan. Did you see the Chef's Pan in my
second post (the one with the info?). It's the copper rather than steel, and that is one
pan where I think the slower cooking would be especially appreciated. It's going at the top of
my wish list because my MUCH cheaper but beloved and much-used Calphalon Everyday Pan will soon need replacing (due to coating coming off)....sigh.

[Warpy]

6. Your Everyday Pan was coated?

Mine was just the anodized aluminum which now has a thin oil seasoning on it. I think the oil will likely protect the aluminium surface for the duration and nothing sticks to it now.

I have a 30 year old Calphalon frypan that's the same way.

Still, if you really have to replace it, do so. The Chantal pan looks like a good substitute if it's close to the same size.

I will never, ever get any coated pans, ever again. Their lifespan is just too damn short.

[Dover]

7. I got mine at a very cheap price and I think there was a time period when they

had them made in Chine (maybe they still do), and some had a teflon-like coating. Can't recall
the details. But after I got mine I realized they had the type you described. I was really happy
with mine but the coating definitely shortened its life.

[hippywife]

8. I did see that at Tuesday Morning

some time ago and considered it, too. I decided I didn't want anymore cookware with non-stick coatings.

How ya been, Dover? Long time no see! :hi:

[Warpy]

9. Good for you

The "everyday pan" is aptly named because people who have them do tend to use them every day. That coating makes them depressingly short lived and I think I'd miss mine terribly if it died prematurely.

[hippywife]

10. I'm hoping mine will die prematurely

so I can replace it with something better that doesn't have a non-stick coating. Until then, I can't justify the cost on my budget.

[Dover]

11. Hellooooo hippywife! Been happily busy with life.

Been doing a lot of cooking lately after a brief time of just being too busy for it. So I've
been 'rediscovering' my kitchen and enjoying it immensely. Also sorted through my pots
and pans to decide what was on its last legs and what has held up. Hence my discovery of Chantal and my decision to do away with non-stick coatings. I'm going to purchase a couple of these
Chantal pots at Tuesday Morning and give them a go.

[flamin lib]

12. I used Chantal for years. Mine was off white and the enamel held up

very well. It heated evenly, was relatively easy to clean and quite attractive. One of the things I liked and incorporated into my next cookware was the glass lid. You can see how fast the simmer is without lifting the lid and if you're lookin' ya' ain't cookin'.

The only complaint I has was with one particular piece. It was a huge skillet with lid--14" at least. Unlike the other pieces it didn't have a heavy bottom so it tended to get hot spots and burn food. It was only on piece tho.

They now have stainless steel and I started to replace the enamel with SS as I found deals on closeout pieces. Then I discovered Emeril Lagase's SS cookware and bought the set. FWIW Chantal and Emeril exchange lids and have the same feel and heft.

I can highly recommend Chantal, I only changed for the cosmetics of SS.

[Dover]

Thanks so much for sharing that recommendation and more info.

It's a relief to hear it as I went ahead and purchased two pots today.

Speaking of cosmetics, I just love the way they look. Their surface is like a dark pearl-like charcoal grey color that looks sexy on the stove. But that's just icing on the cake. After handling them and doing a little cooking in one tonight they do cook very evenly and feel substantial. Except for the potential of eventually breaking the glass lid, it seems they will last a lifetime.
Cleanup is a breeze, as advertised.
If I have any further revelations about them as I use them, pro or con, I'll update this thread.

[Dover]

13. dupe post..n/t