"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Thread Tools Display Modes
Old 09-01-2007, 12:03 PM   #11
Assistant Cook
Join Date: Nov 2006
Posts: 25
You are right, the Le Crueset is a second. The spot is on the outside about 3" from bottom.
I guess I will keep the chantal cast iron even though I can't find it anywhere on line. Its heavy. I will get a top of the line some day but for now it will be good. I want it for the NY times bread.

nancylee is offline   Reply With Quote
Old 09-01-2007, 12:12 PM   #12
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
That will work quite well for that bread!

You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-01-2007, 01:22 PM   #13
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
Chantal is a fine reputable brand made in Austri and known for enamelled carbon steel ware. Unfortunately their cast iron is made in China like so many others these days and the quality is NOT what is made in Europe or America. It is much more prone to chipping.

Le Crueset, Straub, Lamont, and a few pieces of Lodge enamelled (the really expensive ones of course)

When you see inexpensive cookware you are not paying labor costs and quality control.

So how bad is that metal? Well, what kinds of contaminants are in it? We don't know. Could it be toxic if the enamelling chips off? Is it prone to cracking, brittleness?

My personal experience is Inova Color cast and Mario Batalli pots from Copco...all China made, and all poor, easily chipped, some even coming defective with enamel bubbles that popped on first use! I no longer waste money on anything Chinese made except steel woks.

read consumer reviews on line...lots of issues with cheap cast iron pots etc.
Robo410 is offline   Reply With Quote
Old 09-01-2007, 03:51 PM   #14
Assistant Cook
Join Date: Nov 2006
Posts: 25
Thanks for the info on Chantal cast iron. It doesn't feel as smooth on the inside as the Le Creuset. With the issues over lead paints in toys I don't really trust anything from China. What to do, what to do. Cough up the big bucks I guess!
Thanks all.

nancylee is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:39 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.