Chantal Copper Fusion 8 Inch Fry Pan, Chili Red

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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
See more technical details

 "Nice Pan!" 2009-12-10
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.

 "great pan great purchase" 2009-11-16
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

 "dreadful fry pan" 2009-03-17
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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Chantal Copper Fusion 8 Inch Fry Pan, Platinum

Buy Cheap Chantal Copper Fusion 8 Inch Fry Pan, Platinum

Buy Low Price From Here Now
Copper Fusion 8 inch Fry Pan, Platinum. 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.
Readmore

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
See more technical details

 "Great skillet, if you know how to clean it!" 2009-11-05
By Kay Scott (Bradenton, FL USA)
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.

 "disappointed" 2009-10-23
By Amazon Greek (New York, NY)
I sooooo very badly wanted to be able to give a good review for this. I read the comments from others complaining it was too heavy and that eggs and other foods would stick. I wanted to believe they just weren't used to good cookware, and that they had the heat too high or weren't using oil. I really, really wanted this to be the perfect pan. But it's horrible.



The surface was marred from the moment I removed the sticker, leaving a big circle adhesive film no amount of dishsoap and scrubbing could remove. If you have more oil than egg in the pan, you might be okay. If you soak the stuck parts for a day and then scrub, scrub, scrub, scrub, scrub, you might be able to get most of the food off. I love the idea of a "non-stick" surface that doesn't have the easily-scratched, carcinogenic coating. But this doesn't work. It really, truly is awful.



What I DO like is the copper core (even though my preference, design-wise, would be to see some of the copper on the outside). I think it does heat more quickly, evenly, and efficiently than aluminum pans. The the integrated steel just makes it kind of heavy. Maybe my expectations were too high.



I really wanted to love this but I just can't, so I've wasted a lot of money. Now instead I've bought a set of stainless non-stick "Earth Pans" from Kohls, which have a sand-based coating that is lightweight, non-carcinogenic, and actually resistant to food sticking! The whole Earth pan set cost about the same as a single Chantal pan, and they're wonderful.Earth Pan 10-Piece Hard Anodized Cookware Set

 "Works well, but is pricey" 2008-05-04
By C. Hall (Portland, OR)
This pan mostly works as advertised. It is "stick-resistant". With a coating of cooking spray, food releases easily. Clean-up is also pretty good. A little elbow grease with an ordinary sponge and soapy water is all that's needed (unlike my stainless steel pans). I'm not sure that the supposed copper layer helps that much. The pan seems to take a long time to come to cooking temperature.

 "Sturdy built but not non-stick" 2008-02-14
By E.Z. (Cleveland, Ohio)
This pan is very sturdy and heavy, I had a lot of hopes for it in a view of recent revelations about danger of heated teflon. But it's too much truble cooking with this pan and too little of "stick rezistance" as promissed in the description. May be it's because I thought that copper would have a clear advantage in heating up fast but apparently the steel enamel takes away this copper feature. Yes, the pan is heavy but it's take too long to heat up and it's recomended to use very low heat. Also, try to cook your "eggs over medium" - they will stick, unless you put too much oil. In general it's not a bad pan, but expectations of fast response to heat changes and non-sticking should be a little toned down.

 "Chantal cookware" 2008-02-08
By toothpick (Dallas)
This frypan is great. Very substantial, but not as heavy as castiron cookware. Cleans better by hand than in the dishwasher, but it comes clean easily.


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