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Chantal Copper Fusion 8-Inch Fry Pan, Chili Red

3.9 out of 5 stars 24 customer reviews

Price: $93.95 & FREE Shipping. Details
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Chili Red
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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
19 new from $91.99 1 used from $55.00

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This item: Chantal Copper Fusion 8-Inch Fry Pan, Chili Red
Customer Rating 4 out of 5 stars (24) 4 out of 5 stars (4180) 3 out of 5 stars (14) 4 out of 5 stars (199)
Price $93.95 $28.54 $143.47 $30.82
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By 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
Color Chili Red Black Onyx Brown
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
Size 8" 12-Inch 10 inch 11"
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Product Description

Color: Chili Red

Choose our Copper Fusion 8" Fry Pan for a healthy, low-fat way to cook while retaining the complete flavor of foods. Preferred by professional chefs, our fry pans respond quickly to changes in temperature, allowing for maximum control and exact timing. During the unique construction of each piece, copper is fused together with carbon steel which results in extremely quick and even heat distribution and retention. The non-reactive, seamless interiors are made of a healthy alternative high quality AA German enamel to resist sticking and are easy to clean. This pan is made of neither a traditional nor ceramic based non-stick. Excellent for searing or browning, these pans ensure your favorite foods are cooked evenly to perfection. Our stay cool ergonomic handle is not only comfortable, but also provides excellent support to the pan. Safe to use with all utensils, including metal. All Copper Fusion pieces can go from stovetop to table, and then directly into the refrigerator or freezer. Dishwasher safe. Perfect for all stove types, including magnetic induction. Made in Germany.

Product Information

Color:Chili Red
Product Dimensions 15 x 8.2 x 2 inches
Item Weight 3 pounds
Shipping Weight 3.6 pounds (View shipping rates and policies)
Department Cookware
Manufacturer Chantal
Domestic Shipping This item is also available for shipping to select countries outside the U.S.
International Shipping This item is not eligible for international shipping. Learn More
Item model number 863-20 RE
Customer Reviews
3.9 out of 5 stars 24 customer reviews

3.9 out of 5 stars
Best Sellers Rank #249,824 in Home & Kitchen (See Top 100 in Home & Kitchen)
#1,129 in Kitchen & Dining > Cookware > Woks & Stir-Fry Pans
#1,334 in Kitchen & Dining > Cookware > Skillets
#5,531 in Kitchen & Dining > Cookware > All Pans
Date first available at May 5, 2003

Warranty & Support

Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.


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Customer Questions & Answers

Customer Reviews

Top Customer Reviews

Color: Platinum
I have been cooking with calphalon for the past 25 years, mostly without teflon but some with. I decided to switch to nonreactive and nonteflon cookware and a friend recommended the Chantal Copper Fusion and I love it. I got the big saute pan for my birthday and just got a set of pots for Christmas so lots of my old cookware is going to the goodwill.

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.
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Color: Platinum
1. The "stick resistant" enamel is just the opposite. I've tried preheating the pan with a thin layer of oil and a more liberal coating. I've tried setting the heat to medium and low medium (the olive oil never smokes, and the meat is only lightly to moderately sizzling). No matter how careful I am, the meat always sticks to some extent. It seems a bit worse than regular, good-quality stainless steel to me. The claim to being "one of the most stick resistent" non-teflon surfaces is simply false. It's nothing special in that regard.

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.
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Color: Platinum
Several months back, I bought the Chantal 11.5" Copper Fusion chef's pan, which is a skillet with two handles and glass lid and love it. I noted from other reviews that folks were complaining of having a hard time keeping the shiny black finish on the inside of their pans and food sticking. I have had some mild discoloration or graying, but when this occurs, I use ceramic glass top stove cleaner after washing the pan, and the film disappears and returns to its original black shiny look. By following the directions of using only medium heat or lower and using cooking spray/oil before heating the pan, you really minimize the sticking.

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.
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Color: Chili Red
We threw out all but one teflon item since it is so bad for us
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
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