I hope that everyone had a wonderful Christmas! We had a lovely day, full of presents, a few fun surprises and good food. We did Christmas breakfast with my family (I made biscuits, cinnamon “rolls” using the biscuit dough, homecured bacon-still tweaking that recipe- and eggs). Then we had a turkey Christmas dinner with Joel’s family. The day after we jumped right into a filming project, so it’s been none stop work ever since Christmas! I’ll tell you more about that project soon.
But today I wanted to share a new purchase I made with some birthday money my parents had given me. I’ve had my eye on the Chantal Enamel on Steel cookware for a while. It’s beautiful, for one. But I have also grown concerned about my stainless steel cookware.
Here’s a little blurb from the Weston A Price Foundation on some concerns with certain cookware.
“COOKWARE: Glass, cast iron, carbon steel, titanium and lead-free crock pots (slow cookers) and enamels are best. Obtain Material Safety Data Sheets (MSDS) data from the manufacturers for evaluation if possible, especially in the case of enamels and slow cookers.1 The FDA alleges that the risks from lead in slow cookers are acceptable, but consumers may want to find products that have been proven lead free and not just meeting “FDA standards.” Hamilton-Beach claims its crockpot is lead free. Aluminum and teflon are well known for their health dangers. Less known is the fact that stainless steel exposes people to accumulations of carcinogenic nickel, and often cobalt and chromium, as well. Although some high-grade stainless steels are supposed to be risk free, they may be so only in water at near-neutral pH. None of the 300 and 400 series stainless steels evaluated are stable in tomato acids and salt.2 Series 316 corrosion-resistant stainless steel is the best (used in Saladmaster brand cookware). It is resistant to tomato juice and vinegar, but corrodes with exposure to citric acid and salt (so add salt after cooking). Sadly, Corning glassware is no longer in production, but eBay is a good source. There are many high-end enamel cookware products, including Le Creuset” Read the full article about metal poisoning here.
While I can’t guarantee that the Chantal is perfect, it is enameled and they claim that there is no metal transfer to your food in their product information. It seems like a pretty safe choice! While I have gotten used to not using non-stick pans, I also thought it would be fun to have a pan that is naturally non-stick. It also helps that I love how it looks too! I got the ten inch skillet on sale for a good price, but then I found out that you can get it on Amazon for the same price. You can a 8-Inch Omelet Pan for thirty dollars and a 10-Inch Omelet Pan for fifty dollars.
I just got it yesterday, but I will update you on how I like it as I begin to experiment with it.
As a side note, if you haven’t heard about the dangers of nonstick pans, please research it! Do a quick search on EWG’s site for some good information.
How about you all? Get any new kitchen tools for Christmas? Or have you transferred over to “safe” cookware?
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Very pretty skillet! My husband got me, via Craigslist, a set of Le Creuset cookware. I’m very excited!
Love that hotplate. Is that new-ish, ie, something I can get my hot little hands on, or is it a hand-me-down?
It’s actually a two burner thingie. I use it when I teach classes and for the recent filming we did. 🙂
Hey Kimi, yes I’m looking for a two-burner hot plate to use when we travel (husband is a county fair entertainer).
Reviews for these things are all over the place, in a way I haven’t seen for other products. I’m interested in your experience with the brand you have. Are you a heavy-duty user, does it perform well over all, will it maintain medium temp or does it just run hot and cold?
I looked for an e-mail for you so I could ask out of comments if you don’t want to discuss brands publicly. You can e-mail if you want, if you have time. Mostly just want to know if you would recommend the brand you have for heavy travel and everyday use for several weeks at a stretch.
I was given an enamel cast iron dutch oven. It’s beautiful – unfortunately, mine came w/ few nicks inside so we are sending it back and they are shipping me another one.
I am so looking forward to making soups and roasting chickens and such in this!
Thanks for sharing the concerns over stainless steel cookware – this is new to me and I will definitely spend some time reading up on this issue.
Cara @ Health Home and Happiness
So pretty! Next up for me to replace are my cookie sheets, which I’m pretty sure are aluminum. Where is your pan made? (I suppose I could Google it…) I have an enamelware made-in-China pot that I put down because I’m not sure I trust China’s enamel ingredients to be safe. So many things to consider! 🙂
I believe they are manufactured in Germany. 🙂
I tossed my last NS pan a couple years ago. One lingered for my breakfast eggs because I couldn’t find a decent alternative without sticking problems.
Then I discovered old fashioned DuBuyer French carbon steel frying pans and crepe pan, which are commonly used in Europe. With proper seasoning and cleaning, smooth carbon steel is great for sauteing and over time develops an effective natural non-stick coating. My gently cooked (with a lid) sunny-side up eggs in a tablespoon of butter slide out of the pan onto the plate nearly as easily as with a NS pan (sometimes one or two small spots on the edges need a nudge with a fork to coax a lift off). They’re heavy though, much like cast iron pans, though not as thick or rough.
Carbon steel also sears and browns meat beautifully.
Keep us posted on the Chantal, though.
I read the original WAPF article, but continue to use my All-Clad stainless steel pots and pans. Why? Because they were an expensive Christmas present and there aren’t any alternatives that fit within my budget. I get the concerns, but we have a pretty limited budget as it is. All new cookware to avoid a potential risk (nothing in life is risk free, to assert that it is – even amongst the supposed “safe” options given by the WAPF is silly) is not in the cards.
You aren’t the only one who is on a limited budget. I doubt that most of us are able to simply replace everything we worry about. I still mostly use my *not* expensive stainless steel pots, simply because I haven’t been able to afford to replace it. It’s my plan to slowly phase them out one piece at a time. We will see what happens. I only was able to get this pan because of my parent’s generous gift.
It’s true that everything could have some potential risk. Which is why I said that the above item “seems pretty safe”. In my question I also asked if anyone else has changed over to “safe” cookware. Those parentheses were on purpose, since we all thought that stainless steel was perfect just a little while ago.
We all just have to do the best we can with the budget we have and the limited knowledge that we have.
My comment about the illusions associated with “safe” is more in regards to the original WAPF article than your blog post in particular. :0)
Wow – I resonate with this comment.
I just got an entire set of All-Clad as a wedding gift & so am not about to change course 1 year into things. But that said, I do not do a lot of tomato things & can use my Le Crueset dutch oven for some of them.
I appreciate learning about the enamel skillets & since I could use a bigger skillet, I will consider this for future purchase.
I love, love my Le Creuset dutch oven and my cast iron skillet but never heard of the Chantal brand before reading your post. I’m hoping to add to my collection by purchasing ‘seconds’ that have slight imperfections like color, which can be had for less from stores like T.J. Maxx, Marshalls, and even some outlet stores sell ‘seconds’.
Happy experimenting and cooking with your new skillet! 🙂
Wishing you and your family a Blessed and Happy New Year!
Yes, T. J. Maxx often has great kitchen stuff at huge discounts. Not always even seconds–sometimes just overstock. Le Creuset also has some outlet stores.
What do you think about stoneware? I do so love my baking stone and was considering buy a stoneware muffin pan.
I love stoneware! I don’t own a lot myself, but I do use my mom’s sometimes. 🙂 I like that it’s a very ancient substance used in bakeware. I think that the only thing to watch for is getting lead free stoneware. Though some thing that since lead is naturally found in minute amounts in clays, that it’s okay……..
I think Pampered Chef guarentees theirs is lead-free.
Your new pan is so pretty! How do you feel about All Clad LTD and the Green Pan?
From what I can tell, you would still have the nickel issue with the All Clad LTD.
I have never heard of the green pan before, so looked it up. It sounds like a step up from non-stick for sure, but I am not really sure how good it really is. As far as performance reviews, I thought that this post was helpful (read the comments). It seems like a lot of people have issues long term with it. http://blogs.webmd.com/healthy-recipe-doctor/2009/01/is-new-green-pan-worth-trying.html
Cast iron, enamel covered cast iron or other metal, and stoneware (I also got a enamel covered clay pot on clearance a few months ago) are my personal preferences.
I purged my non-stick years ago, and did the same with the stainless steel pans when a daughter started showing nickel allergy symptoms. I invested in a set of Mercola’s sealed cast iron which started peeling and rusting almost immediately. I don’t have the money to keep replacing my cookware! I’d love some Le Crueset, but at this point I’m looking at garage sale cast iron.
Wow. Thanks for sharing! How did you know your daughter was showing a nickel allergy? I’ve never heard of the symptoms. Too bad about Mercola’s cast iron not working out. Can you get your money back? My mother-in-law has his new cookware, the clay ones, and loves them, though they have broke a few of the lids. 🙁
I *love* my Le Crueset dutch oven, which was a wedding gift (sort of, after I returned a bunch of stuff to get it ; )
BUT… if Le Crueset isn’t currently in your budget, you should check out the dutch oven from Tramontina. It got similar reviews to the Le Crueset on cooksillustrated.com, and only costs $35 online (walmart.com — I hate to say it, but it’ll save you over $20 to get it there).
I haven’t checked into their manufacturing practices, but I just bought one for my mother-in-law, and when it came in the mail I was stunned at the similarity to my Le Crueset (that cost SIX TIMES as much! on sale!)
“Garage sale cast iron” is the best! Truly. I have lots of cast iron, most of which was either inherited from various relatives or acquired at garage sales/auctions/antique malls. And I have a few new pieces. The old stuff is just made better. It’s finished more finely, and takes and holds seasoning MUCH better than new cast iron, whether Lodge or generic (I haven’t tried the pre-seasoned stuff, as I’m suspicious of the process). As sources, antique “malls” are often far more reasonably priced than little, one-seller antique shops. Old-fashioned estate auctions (farm auctions) are the best, especially in an area that isn’t suburbs yet, but is getting that way. The old-fashioned stuff goes for a song, because many of the suburbanite bidders don’t even know what it is!
We just got a cast iron skillet and I have been really enjoying it. We are hoping to add a few pieces as a we can and phase out our “other” cookware 🙂
I love cast iron too. 🙂 Except for how heavy they are! I guess they would be good weapons for intruders though. 😉
Just think of it as kitchen weight lifting to keep your biceps in shape. 🙂
Interesting. I have high-end stainless steel cookware I love, and and few old cast iron I love for eggs and other goodies. I dont’ think I’ll be changing any of them any time soon.
I find myself not being able to be worried about all the information like this that comes out. Just as I don’t pay much attention to the food info that comes out. As long as I’m eating healthy real food I’m happy.
The one thing I am saving for though is a good water filter, don’t want to be drinking all the weirdness in that!
I don’t think it’s good to get overly worried and concerned about every little thing. However, I appreciate the Weston A Price Foundation sharing information like this, because many people have health issues that won’t go away even if they eat well. Many have discovered that it was a metal toxicity issue. Mercury being a common one, but nickel from stainless steel cookware being another issue. Like I mentioned earlier, I still use my stainless steel pots, not because I think they are that great, just because I haven’t been able to get new ones yet. I don’t want to get any of my readers in a panic over nickel poisoning! It’s just good to know that this could be an issue, especially if you suffer from unexplained health issues.
What do you think about this product? They claim to be the healthiest cookware.
My hubby is suggesting we invest in it, it looks great to me but I want to research it further.
I hadn’t heard of it before! It reminds me (and looks like) what Dr. Mercola sells now. I wonder how their prices compare?
Okay, so I went and checked it out and I think that Mercola is selling that brand under his own name (a very common practice, by the way), but he is selling it for cheaper……I think. Check it out! It has such a distinct look, I thought I recognized it!
Here is the link. http://cookware.mercola.com/cookware.aspx
It totally is it! Great detective work! Peggy said above that Mercola’s sealed cast iron peeled and rusted on her right away. I don’t think this is sealed cast iron, I wonder if that is a different product?
Yes, their new line of cook and bake ware is totally different. 🙂
Hi Kimi, after returning from our trip to MS my flour was here. I made a batch of biscuits in my cast iron skillet. They were wonderful. We are excited about trying other recipes. Your new pan is beautiful, keep us up to date on how well it cooks.
So glad you enjoyed it. 🙂
I too am trying to slowly replace my NS cookware. I have some le creuset that I purchased from a local outlet store of theirs. Much more affordable. I don’t however have any sauce pots. Can anyone reccommend sauce pots with lids. I am not sure what would be the best ones for things like rice that could stick. Would the le creuset work for this? Any suggestions? Has anyone tried or know anything about Scanpan? They are supposed to be the “safe” alternative to teflon NS. Any thoughts?
Have you considered looking into the old visionware dbl. boiler and/or other saucepans for rice? I just got a Corning visionware dbl. boiler that I’ve been pining for to use for my hot breakfast cereals. It is used but I picke dit out and sent the link to my mom-no nicks or anything.
I have an Emil Henry clay pot with lid that I really like for rice. It is in the Flame series – ie, can be used over flame – on a stove. Most of their stuff is for oven only. I got it at Williams Sonoma on a big sale – think I paid $50, but I think it goes for over $100. Maybe you could find one used or else watch for sales.
What are your thoughts on stainless steel water bottles? We usually drink only water or tea in them – so they’d be near neutral PH. It seems like there just aren’t that many safe products to use these days. Glass just isn’t practical for small children.
I read the WAPF piece about cookware as well, and started poking around thrift shops for Visions Cookware. I made three trips to two different thrift stores and managed to find: a 2 qt. double boiler with lid, a 2 qt. saucepan with lid, a 1 pt. saucepan with lid and a frying pan (10″?) with lid. I use the saucepans a lot, especially for tomato things and I haven’t used the frying pan at all. I’m not sure that it could get hot enough to truly fry something; I guess I’m just a bit put off by it. I think my total outlay for all of the pieces was less than $25.00, so I’m pleased. Happy hunting!
This is very timely as I am trying to decide what to do regarding a dutch oven for stock (which has acids added to it) and tomato based soups and dishes. We consume alot of that around here. I read that article when it came out and am wanting to get rid of my cheap SS stock pots but do not know what to get. I know I want a cast iron for use on the woodstove if need arises, but aren’t there problems with straight cast iron and high acid dishes sitting in them? My mom made some vege soup once and on day two, their teeth turned green! I have all my grandmothers cast iron skillets, but no dutch oven.
Anyway, I was looking at the Le Crueset and the enameled Lodge, too. Which one should I do for these high acid dishes? This is an investment so I want to get the right size and brand, but not spend money wastefully if there is something equal, non-chipping, available (my husband is convinced all enamels chip).
People do not realized that if a cast iron pot like a dutch oven is seasoned the right way you can cook high acidic foods in them…
I miss working for Le Cruset and getting my trade in cookware 🙁
Keep your eyes peeled. Several years ago, I bought a really nice, heavy, enamel-on-steel stockpot at Sam’s Club, sold under their Member’s Mark house brand.
Thanks for sharing. I’m interested to hear more about your thoughts on the Chantal as you use it. We got rid of our final NS pan (for eggs) about a yr ago & have used only SS. But with our family growing, I’ve been wanting to add to/update our pots & pans anyway so now I’m really interested in the healthier alternatives. I did just get two Le Creuset pieces for Christmas – a dutch oven & a two-handle skillet w/lid. Since I still have a little Christmas money & gift cards, I’ll be waiting for more reviews.
One thing I know we need are new bakeware – what is supposed to be safest for cookie sheets/muffin tins/etc & work best?
Great post, sorry to hear that some people get so defensive about certain subjects. I agree, most of us here are on a VERY tight budget. I think we could all agree to that life is not risk-free, however we can do the best we can to help make our lives safer and healthier. Even though my family has very little money, our 2.5 year old daughter has a compromised immune system due to living in toxic mold for most of her life (we recently found this out, luckily we moved out of that horrible rental). Sometimes it is important to weigh the risks and benefits. We would do anything for our daughter and one of those things will be using safer cookware and bakeware.
That being said, we got rid of all of our nonstick a while ago because of how toxic it is in it’s off-gassing. Because of budget, like others have talked about, we could only afford to replace with stainless steel (which we mainly got from a restaurant supply store). We have purchased one Le Creuset stock pot (yeah!) and LOVE it. We found in on sale. Just as a note, William Sonoma has Le Creuset on sale right now, I think 30% off, which is huge and uncommon. As time goes by (and when budget allows us), we want to replace all of our stainless with cast iron enamel. I can’t wait to save up for a Le Creuset dutch oven and some omelet skillets!
In terms of bakeware, we also got rid of all of our aluminum and other nonstick. We purchased stoneware (as someone else mentioned). We got ours through The Pampered Chef online, their Stoneware is amazing, made from natural clay. It bakes wonderfully. We have a muffin pan, loaf pan, bake sheet and a warming plate. All work wonderfully, and everything comes our perfect. Highly recommend, look for sales!
Best to everyone who goes through the journey of finding out new things and moving strongly forward.
What about Lodge Cast Iron that is not enamel?
It’s fine, just needs correct seasoning. I’m not a fan of the new “pre-seasoned” ones as they use soybean in their oil mixture. I don’t know if it can be ‘burned’ off or whatever means necessary; so I will be looking for any old ones, before they started doing that. All my skillets, griddle and muffin pan came from my grandmother and are black as soot.
Also, as soon as it cools down enough to store, do so in a separte glass (pyrex) container. don’t store in the cast iron.
I bought the xtrema and out of the set we have the large pot with a broken handle that I am keeping until I can afford to replace it with a LeCruset, the small saucepan with a broken lid and the skillet. If you have no children-meaning no helpers with the dishes- then these could work for you. But unfortunately we have found they break very easily. Great idea but not for our family.
I would love to buy your broken xtrema pots and skillet if you still have it.
I would love to buy your broken xtrema pots and skillet if you still have it. I’m at email@example.com.
I recently started converting over to saladmaster cause of these concerns. I love but it is incredbly expensive. Glad my husband is on board with me on this one or it wouldn’t be happening
I cook with stainless steel pots and pans and have been concerned for some time about the leaching of micro minerals in my food. I have cast iron but it’s not seasoned enough for regular cooking. I own two Hamilton-Beach, white crockpots that I cook broths and render fats in. I got these crockpots because of WAP tested the crockpots and found that they don’t leach lead. They were tested on the white HB crockpots.
Something I haven’t any concerns about is silverware. Something we stick in our mouths several times a day. My silverware is printed with the words stainless and china on them. I searched out silverware that was made in the USA but found none.
I use clear glass plates and glasses but eat from steel silverware. I know it’s crazy but I would buy glass silverware in a heartbeat!
“something i haven’t HEARD any concerns about…”
YIKES! I wish I had seen this post one day earlier. Last night I purchased a 16 qt stainless steel stock pot from Amazon because I thought I was doing the right thing. I just don’t know anymore what is healthy and what is not. Thanks for this post. Now what am I going to do with this SS stockpot? Anybody want to buy a SS stock pot? 🙂
You should have no problems returning that through Amazon. Contact the seller and find out what you need to do.
Kimi, Thanks for the pointer to that article on the WAPF website. I don’t think I’d seen it before. It wouldn’t be easy to follow all of those recommendations.
The non-stick is the biggest potential problem, I think. Overheating non-stick pans can release toxic fumes that can fill up a house. And cooking with scratched non-stick pans is a good way to eat the non-stick coating.
I wrote a post last January entitled “Why Cast Iron?” Some might find it interesting: http://feedmelikeyoumeanit.blogspot.com/2009/01/why-cast-iron.html
(For present purposes, please ignore my endorsement of anodized aluminum!)
I have been using a stainless steel for decades with no traces of the toxic nickel, etc. How do I know? I had a mineral hair analysis done and found no levels of these metals at all.
I’m sticking w/the stainless and the couple of enamel pans that I use frequently.
Libby reminded me of something else to consider. Many of us are better with chelating toxic minerals from our bodies. That’s why some people have toxic amounts of mercury in their bodies and others don’t when they have had the same exposure.
I’m wondering about Visions cookware? It is made of glass and still available new online. Is there a reason people search for it secondhand besides cost? Wondering if the glass is no longer lead free?
I hadn’t thought of Visions cookware before. That’s a great idea! I don’t see why it would have lead in it now……
Doesn’t Visions have a nonstick bottom layer in all their pots?
Regarding the non-stick bottom, no all of them do not. Some do, some don’t. You have to look for them used because they aren’t made anymore, as far as I understand it.
I have a dbl. boiler, a small saucepan and a couple of single pieices for the oven. My mom gave me some and the boiler was online at a very good price. My grandmother has an entire set; I told her to put it in her Will for me!
actually you can buy them new, they even have a website, that’s why I am wondering why people seem to always buy them used.
Once upon a time, I had a set of Visions (20 years ago), sans non-stick bottoms, & I found that they stuck like crazy! Much worse than the regular CorningWare I’d grown up with. At the time, I had an electric stove. Maybe they’re better on gas?
That’s interesting about buying them new; thanks for the news.
As for the sticking, you have to cook on med-low from the beginning, like cast iron-I have an electric stove, too.
Jenn AKA The Leftover Queen
You know, cast iron is naturally non-stick too – and it really is so versatile – you can use it stove top, or in the stove and they are so durable! I love my cast iron pots and pans, and now rarely use any of my others! Plus Lodge is made in the USA.
Revere/Corning outlets still carry Visions cookware. Also, regular Corningware casseroles can be used on the stovetop if you put something like a wire trivet under it, sort of like a miniature cooling rack. If you have a clear glass tea kettle, it comes with such a thing to put under it when using an electric stove. This all refers to using electric stoves. I think you could put the dish right above a gas burner.
Anyone heard of this before? They look great – a former Corning employee started it. I’m pretty sure it is different than the “green pan” company mentioned earlier. http://www.ceramcor.com/aboutXtrema.aspx
Debra Lynn Dadd (a consumer advocate specializing in non-toxic things) highly recommends them. She also has a 10% off discount code. http://dld123.com/debraslist/list.php?topic=Food#L01193
I haven’t tried it personally because I’m currently doing fine with thrift store Visions pans, but it’s on my “safe/good” list of cookware items. 🙂
I have to share my good news! I took a chance last night, going by an outlet store in a nearby town to see if their might be a Le Ceuset store; after reading this post it was fresh on my mind. Guess what! There was one and it’s the only one in my state!
I decided to get two stockpots, stainless steele covered in enamel, an 8qrt. and a 12 qrt. They were on sale; 36% off an already discounted price!! Plus some other implements at 25% off each.
So I can now use my old, $10.00 at Dollar General pots for our poultry butchering needs.
I’m making corn chowder in the small one now.
Thanks for the impetus, Kimi. I knew about the info last year when it originally was posted in the WP newsletter, but was not aware of enamel covered SS.
What a beautiful pan!
I use glass and cast iron pans, but most of my pots are stainless steel. I’ve been concerned about using them recently. Your post is an encouragement for me to invest in better pans.
Thank you for such an informative post.
I got a hand blender, an ice cream maker, and some chocolate molds. I’ve already put them all to very good use!!
I have just recently discovered your website but I absolutely love it. I tried two of the recipes (yellow lentil, kale and sausage soup and garlic-lemon drumsticks) and they were wonderful. Thanks so much for the info from the Weston A. Price Foundation! He was such a nutritional pioneer, I was surprised and impressed to see his foundation mentioned on the site. It just makes me respect your info even more, I can’t wait to try another masterpiece from your recipe vault 🙂
Do you, Kimi, or anyone else, have a good suggestion for safe jelly roll pans.? I have a big family and so use mine (currently heavy aluminum) all the time for roasting vegetables and potatoes. I know you can get stainless steel pans but is there a better alternative for jelly roll pans or cookie sheets? Thanks!
Have you looked at the Pampered Chef jelly roll pans? They are stoneware and I’ve heard good things about them. A good alternative to SS; though if your not using anything acidic on a SS, it should be fine. You could put the bleach-free parchment paper on when using the aluminum until you get a better type, or if you get a SS, due to cost or weightiness issues, you can use if you cook an acidic item on them.
Just some ideas.
Thank you, great ideas!
I just wanted to shared with you the cookware I hope to purchase in the near future. Xtrema Ceramic Cookware. After using very heavy cast iron cookware for the last few years. I am looking forward to an easy to clean and easy to handel cookware. I have also used Vision cookware and I have broken several peices as well. Here’s to A Happier New Year! I will keep you posted!
hi Kimi, I’m writing you here because I didn’t find an email to contact you on your site. I used to drink raw milk but I’m pregnant and got a little sacared when I heard that pregnant women are 20 times more likely to get listeria than other people. Do you think this is a legitimate concern? I buy it from a certified PA farm so I think it’s safe but not sure if I should risk it…
jana @ The Summer House
I just found a set of brand new visions corning cookware….is this a good choice for safe cooking? I also ordered a Chantal pan from Amazon. I hope it gets here soon. I was going to upgrade to all stainless and then I found your site. Instead, I’m going to replace one non-stick with a stainless steel pan until I can afford something more. Thanks for all the great info!
This post was very timely for me. I needed to replace my skillet, and just decided to buy the 11.5 inch Chantal. Got a great deal on their website. I’m curious to know what you are using as a spatula/turner?
I am really curious as to how the Chantal pan you bought does with an over easy/over medium egg? We have one nonstick pan that my DH will not get rid of despite the fact that neither of us feel comfortable/safe with nonstick because it makes a great over medium egg. I was wondering if the Chantal EOS would be a good choice for this?
Jana @ Weekend Vintage
Love it…I bought it from the recommendation here. You have to use a lot of butter and heat it sufficiently.
I saw your post when I came back over here to post that my husband finally used it. He’s been scared of this pan because it’s expensive and he didn’t want to wreck my lovely new pan.
I’ve been washing it by hand for several month now. It finally went in the dishwasher for the first time. He’s not scared anymore. I may buy another one 🙂
No it does not cook eggs well at all. I’ve been using Chantal enamel on steel for 7 years now and love them. I just bought 3 new ones for my husband for Valentine’s. They are high quality and have a natural “SEMI” non stick to them. I have left my Chantal pots on the stove and forgotten about them so the pots cooked dry and burned the whole pan. I allowed it to soak and washed it aggressively the next day and it looked like new again. The down fall: It does not cook eggs, braise meat or heat tortillas very well at all; they all stick. Chantal is only good for cooking with a liquid. We use Le Creuset for meats. Emerald has some new enamel on cast iron cookware that is Lead and Cadmium Free and we love it! PS that Mercola enamel on iron was crap!
I have my mother’s antique enamel on metal roaster. It makes amazing roast chicken, but has several chips in it that rust. Does amyone know where I can buy liquid enamel to repair it? Have been lookin for a year with no luck. Should I be concerned about lead with this old pan? Thanks!
I have a question about “safe” cookware. I am currently looking for a waffle maker and would appreciate any suggestions on a safe brand or style. Thanks!
Chantal is a no guarantee product. Don’t by it! I spent the money and wasted it. In two uses it chipped on the inside without any harmful jabbing. I wasn’t using any metal utensels. I wrote to the company without any response and I wasted $30.00. Thank God that I didn’t get a set and waste more money. Run away is my advise.
I am looking to replace my cheap stainless steel. Who knew their were so many choices to choose from. I am really confused! Sounds like I need to buy open stock and get a couple of different kinds of pans. I already own cast iron ( got it from my uncle in NC) I’ll keep that.
I was leaning toward All Clad because of the high reviews and the fact that Cooks Illustrated rated it # 1. But in my research I came across several reviews of Chantal and I am intrigued! I do however have a question about it. Can you de-glace in the pan like stainless and can you use metal on it?
Do you still use this Chantal pan? If so, do you use it for scrambled eggs? Any tips on eggs not sticking?