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Old 08-31-2007, 04:36 PM   #1
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Is Chantal Telavera cast iron a good buy?

I purchased a Chantal Talavera cast iron 6 qt dutch oven at Marshals for 59.00. There was a seconds Le crueset for 99.00 do you think there is a difference in quality and how the food will cook?
I really don't care if I have it 30 years but I do want it to do a good job. Where do they sell this brand?
Any ideas?
Thanks
Nancylee

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Old 08-31-2007, 05:01 PM   #2
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I have never heard of that brand so I can't say, but $99 for a 6qt LC is a great price. I would snag that in a second flat.
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Old 08-31-2007, 06:25 PM   #3
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If your Dutch oven seems to be a little light in the laofers, it's because it is enamel on STEEL, not CAST IRON. As far as I know, Chantal doesn't do cast iron.

It's still a pretty good price, though. A 6 quart Chantal enameled steel Dutch oven retails for over $100.00, so you scored it for around half price. Be proud!
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Old 08-31-2007, 08:33 PM   #4
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I'm with GB. I'd make a beeline to the Le Creuset in a heartbeat.
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Old 08-31-2007, 08:39 PM   #5
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I’m with Caine, I’ve never heard of Chantal doing cast iron….enamel on steel yes, and lots of cool baking dishes, but not true cast iron. Still, not a bad price on a DO!
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Old 08-31-2007, 08:47 PM   #6
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It is quite heavy. Same weight as the Le crueset was, side by side.
The hang tag says cast iron. Says Chantal has created a new line of enameled cast iron. I may go back for the Le Crueset. It has a 1/2 inch spot where the enamel didn't cover the iron, do you think that would be a problem with rust?
Thanks, I appreciate the feedback.
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Old 09-01-2007, 12:09 PM   #7
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Quote:
Originally Posted by nancylee View Post
It is quite heavy. Same weight as the Le crueset was, side by side.
The hang tag says cast iron. Says Chantal has created a new line of enameled cast iron. I may go back for the Le Crueset. It has a 1/2 inch spot where the enamel didn't cover the iron, do you think that would be a problem with rust?
Thanks, I appreciate the feedback.
Where’s the spot at? The point of enameled pots and pans is the enamel fully covers the metal. If you’ve got a bare spot, it sounds like a defect. While you can just season that spot to keep it from rusting, the enamel is compromised in that area and is a weak spot. It can now be chipped and flaked off with use making the spot bigger. I’d take it back and find one that has complete coverage. It’s your money and yourpot, so you should get what was advertised, an enamel covered DO, not a partially enameled DO.
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Old 09-01-2007, 12:15 PM   #8
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Actually, keltin, the pot with the missing enamel is the Le Creuset one as I understand from nancy's post.
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Old 09-01-2007, 12:16 PM   #9
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Well the pot was a seconds keltin, so that is why it was so inexpensive. They were advertising it as "less than perfect".

Yes that spot could become vulnerable to rust. Is the spot on the inside or outside. I guess a spot like that would probably make me think twice about buying it. I might still get it, but I might now.
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Old 09-01-2007, 12:18 PM   #10
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Whoops, I need to learn how to read! Sowwy!
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