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Chantal Copper Fusion 8-Inch Fry Pan, Chili Red
|Price:||$93.95 & FREE Shipping. Details|
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- Features a natural enamel cooking surface that is stick-resistant (Not Nonstick-does not contain PTFE, PFOA or other harmful chemicals)
- Healthy Nickel-free enamel surface is perfect for allergy sufferers
- No metal transfer or interaction with foods. Safe for food storage.
- Dishwasher safe and superior quality for all stove types, including magnetic induction
- Made in Germany
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This item: Chantal Copper Fusion 8-Inch Fry Pan, Chili Red
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Amazon.com||The Home Shopping Concierge|
|Material||Copper||Information Not Available||Not Applicable||Aluminum|
|Item Weight||3 pounds||2.3 pounds||Information not provided||1.6 pounds|
|Warranty Description||Chantal warrants that the pot and lid will have no defects in material or manufacture that will render then unservicable for the duration of the first user's ownership, beginning on the date of purchase by the first user. For warranty coverage, you must present your receipt to prove date of purchase. This warranty does NOT cover (1) ordinary wear and tear (such as scratches, dents or stins to the body of the pot or stainless steel rims, external or internal surfaces that do not impair the functional utility of the product), (2) impact damage or breakage, (3) heat discoloration, minor imperfections and slight color variations in the enanel, metals or glass, which are a nromal part of the craftsmanship, (4) extreme temperature changes (such as pre-heating cookware empty, letting liquids boil dry, immersing hot pot or lid into cold warter or resulting damage to the pot and/or other property, (5) Improper cleaning methos causing scratches, or (6) other misuse. Failure to follow the accompanying Use and Care instructions or use of the Pot in commercial applications will void this warranty.||Limited Lifetime Warranty||Lifetime warranty||Information not provided|
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Top Customer Reviews
As far as eggs sticking, I've found unless you're willing to use teflon an egg is going to stick to a pan. There is one other option for eggs and that is a well seasoned old cast iron skillet. And it has to be an old vintage one, not a new rough one made in China out of old engine blocks melted down or whatever they're making them from. One reviewer complained that a searing a steak in the Chantal didn't work. Get a cast iron skillet for for that too and you will be a happy cook.
I find with the Chantal I don't have to turn the heat up as much. I cooked risotto tonight and it cooked like a dream. Previously I had a small teflon calphalon pot I used but its going to the goodwill.
I find that there are certain types of pots that are better for certain tasks and you can't expect one brand to suit all needs. You need your LeCruiset for your Dutch ovens. You buy your big pots for boiling pasta for $39 at Costco. It doesn't take a $200 pot to boil water.
The Chantal will be my go to pots when I want even heat for sauteing, braising, sauces etc. When I want to fry an egg or sear a steak I'll use my cast iron. I may hang onto one teflon skillet for a while to see if I need it or not before I toss it out.
Other women lust after shoes. I lust after cookware. Well, not really true. I do lust after shoes a little bit.
2. Compounding the false claim of stick resistance is the difficulty in cleaning the pan. I often cook a fillet mignon by searing it on both sides and putting it in the oven for about 8 minutes at 350F. I coat the pan lightly with olive oil at medium heat (4 on an electric burner that goes up to 8), preheating for a minute (as per instructions by Chantal). Neither the stovetop or oven are extremely hot, but the inside of the pan always retains a faint gray film that I cannot clean with warm soap and a sponge. Even bringing soapy water to a boil inside the pan doesn't get rid of it. And this persistent film makes the cooking surface even more prone to stick when you use it next (see #1--it's not even stick resistant when it's perfectly clean).
3. So how can you clean this film that develops? Chantal recommends Soft Scrub or a mixture of Baking Soda and Sodium Carbonate (e.g. Arm and Hammer Super Washing Soda). Soft Scrub doesn't work to remove the gray film. Waste of time. The baking soda + sodium carbonate works, but you have to simmer it in the pan for 15-20 minutes and let it cool: at least a 30 minute operation. And sometimes you have to repeat the procedure to really restore the original finish on the enamel cooking surface.Read more ›
I've had the Titanium coated skillets, and they work great for awhile, but eventually the coating starts to flake off. My last one supposedly had a lifetime guarantee, but it too, starting flaking after several years and was very heavy. I love this skillet and use it daily.
We have read and read as to what is the best cooking/eating surface
Now we have glass plates and glasses
Glass and enamel(glass) are what the literature indicated is best
For those of us who recall our mother's cast iron skillet and how
eggs could stick- teflon was a wonder BUT we have to give up the sliding
surface and we do readily ( at what price convenience- they are finding silicone IN us now-yuk)
Yes eggs stuck a bit (not much ) and clean up was easy with a nylon scrubbie
I have cooked 4 other times in this teeny pan and clean up is easy
I love the weight and the quality It is German made and it shows
It is so well made and a hefty weight and the handle stays cool It is not cast iron but it is not
a lt wt either It cooked evenly without hot spots and gleamed after cleaning
We cannot expect enamel to act like teflon and I have used enamel over steel
in Chantal for 20 years with no staining ( I use baking soda or oxi clean) and
Chantals enamel lasts forever
The new copper line is great I bought both daughters a pan after using this for
a week and bought ourselves the 11 inch skillet
Fantastic and beautiful to look at I hate to hang it up
I love to look at it and love to use it
Most Recent Customer Reviews
I love these pots! They used to be made in France, now they're made in Germany. The ceramic pieces are made elsewhere so I haven't bought them. Read morePublished 2 months ago by B. Healthy
This is a good, heavy pan that holds a lot. I cook a great deal and use it for many recipes -- soups, stews, etc. I use it several times a week. I have the lid, too. Read morePublished on January 6, 2014 by Marlene J. Waite
We got the whole line of these pans as we had a difficult time finding a sturdy product to work with our induction cooktop. EVERYTHING sticks to them. Read morePublished on January 18, 2013 by Mariah
I received this pan for Christmas 2011. I have the larger pan, and loved it, and was so excited to receive another one. Read morePublished on October 26, 2012 by LuxuryShopper
I don't know who is writing the wonderful reviews about the Chantal Copper Fusion 8" fry pan. They really must be D or D (Deceptive or Dilusional). Read morePublished on April 8, 2011 by J. Myles
for those of us used to regular nonstick "teflon" pans - you can't use too much heat. In fact, I've just found that the pans work perfectly if heated on low (I'm using an electric... Read morePublished on January 25, 2011 by Terri
Used this pan at my mother-in-law's to make eggs.
It's beautifully made. Lovely enamel.
And I love the fact that there are no rivets inside
the cooking... Read more
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