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Copper Fusion 8 inch Fry Pan, Chili Red. Copper Fusion is the first cookware to combine newly patented copper-fused technology with Chantal's durable German-made enamel, resulting in a cookware that provides the ultimate in performance and health benefits with ease of use.
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Technical Details
- Features the most stick-resistant surface without any type of chemical or nonstick coating.- No metal transfer or interaction with foods.
- Safe for food storage.
- Nickel-free surface is perfect for allergy sufferers.
- Dishwasher safe
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By S. E. Antlitz (USA)
I love the look and feel of this pan. It has a good weight to it-- very solid.
So far, I have used it to make scrabbled eggs, and it was fairly easy to clean up. I melted some butter over low heat, added the egg mixture, and then cooked it over medium heat. To clean it, I just used one of those nylon scrubbers and some hot soapy water, and it only took a few minutes to clean. It is a little more work than teflon, but I am very pleased with it. The thing to remember about these pans is that a lower cooking temperature is needed, and if you only use as much heat as is needed, then food won't get burnt onto the pan. The eggs did leave a "skin" on the bottom of the pan, but it came right out when I washed the pan.
I have used a larger Chantal pan to make Alfredo sauce in, and that was easy to clean up as well. I mostly use it to make curry and other sauce-based creations, and it is great for those.
By bookmark momma (deep in the heart)
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
By R. M. Vogelhut (usa)
The first time I used this fry pan I wanted to throw it in the trash since I couldn't return it because it was used. This is not non stick!!! Had to scrape the eggs off the bottom. What a waste of $$. I bought Martha Stewart's new green pan at my local department store for much less and it performs far better.
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