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Old 09-01-2007, 01:03 PM   #11
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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.
Thanks.
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Old 09-01-2007, 01:12 PM   #12
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That will work quite well for that bread!
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Old 09-01-2007, 02:22 PM   #13
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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.
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Old 09-01-2007, 04:51 PM   #14
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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.
Nancy
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