Q: There's been some good discussion about Calphalon, but does anyone know anything about Chantal cookware? It's pretty stuff, but how well does it work? Is it worth the money or am I better off with another brand (such as Calphalon)? Thanks!
A: Chantal is wonderful cookware! I have two pieces a crepe pan and a tea kettle. Cookware is very personal and people will fight to the death over which one brand is the best BUT IMHO no one brand is correct, certain pieces of each brand work better than others (i.e. copper for sauces, Chantal for crepes, stainless steel for stock pots, etc) Chantal cleans up nicely, it is very pretty (but but a color you will want forever since you will have it forever!) I would recommend buying one small piece and trying it out before investing in it - or in anything! Most of the high end cookware will have one or two small sauce pans or skillets for around $20.-$30 so give them a try or borrow a friends. Calphalon is very trendy right now (I not putting ti down because it is wonderful!) But there are lots of different brands that if you want to spend the money might be more to your liking than Calphalon or Chantal. We have two Chantal saucepans, a Chantal stockpot with steamer insert, and a Chantal teapot that sings in the key of E-flat, and I have to say that this cookware gets a lot of use in our kitchen. Chantal is not the only kind of cookware in our kitchen, though; we just don't think that one brand, or composition, or finish is appropriate to every cooking task. We also have cast iron skillets and a 16qt. Calphalon stockpot. Our decision to purchase Chantal was based primarily on desire to rid ourselves of a number of thin, non-stick surfaced, aluminum pans that were a frustration to work with. We felt that we'd take the chance with the possible nasty scrub job for what we thought were the better cooking heat characteristics of the carbon steel in the Chantal gear. We have yet to end up with a tedious scrub job. Perhaps knowing that the pans' surfaces are not non-stick makes us pay a bit more attention, as we ought to anyway, to the heat and proper stirring.
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