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Chantal Copper Fusion 8 Inch Fry Pan, Platinum | 
| Brand: Chantal
Category: Kitchen
List Price: $100.00
Buy New: $58.99
You Save: $41.01 (41%)
New (7) from $58.99
Rating:  5 reviews
Sales Rank: 137254
Autographed: No
Memorabilia: No
Shipping Weight (lbs): 0
Dimensions (in): 15 x 8.3 x 2
MPN: 863-20PL
Model: 863-20 PL
UPC: 088818063585
EAN: 0088818063585
ASIN: B000W1ZXT0
Release Date: October 1, 2007
Availability: Usually ships in 2-3 business days
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| Features:
| • | 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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| Editorial Reviews:
Product Description
Chantal Copper Fusion features a copper plate that is fused into the carbon steel core. Copper, being an excellent conductor of heat, results in a pan that heats very quickly and evenly without leaving any hotspots in the pan. Copper Fusion also features one of the most stick-resistant surfaces without any type of chemical or nonstick coating. There is no metal transfer or interaction with the foods. The long ergonomic handles stay perfectly cool and the rivetless attachment provides a seamless cooking surface. Short helper side handles create an east in transfer and weight balance. Chantal Copper Fusion Enamel is durable, stick resistant, never fades, and is dishwasher safe. This professional quality cookware is backed by a lifetime warranty and is perfect for all stove tops, including induction. br>
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| Customer Reviews:
 Works well, but is pricey May 4, 2008
1 out of 1 found this review helpful
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 February 14, 2008
0 out of 1 found this review helpful
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 February 8, 2008
2 out of 3 found this review helpful
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.
 Poor performance for the price January 29, 2008
4 out of 5 found this review helpful
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. But even worse, what you are actually doing is a chemistry experiment producing a strong alkaline solution on your stove (e.g. like lye): don't spill it, and turn on the exhaust because you're creating caustic steam! Give me a good stainless steel pan that I can clean with Barkeepers Friend or some other less hazardous (and much quicker method).
4. And the construction gives me doubts about durability. The handle is screwed into the side, but the screws don't go all the way through. The wall of the pan is only about 2-3 mm thick. How can those screws hold the handle on when they only extend 1-2 mm into the side of the pan? It just doesn't seem like it could be as durable as rivets that go all the way through. The other part of the construction that concerns me is the stainless steel rim around the top edge. What is holding it on; doesn't the seam allow gunk to get trapped under the edge over time? I just imagine this bit of rim decoration coming off at some point like chrome trim on a car.
All of these troublesome points, and the copper in the pan is only in the bottom plate. Other cookware with aluminum sandwiched within steel (from at least two manufacturers that I'm aware of) have the aluminum layer extending all that way up the sides. You're not really getting the full benefit of copper if it's only on the bottom.
Considering the cost of this cookware, it's real disappointment.
Solid pan but stick-resistant is not so great January 26, 2008
3 out of 5 found this review helpful
Just got this pan today and tried it out. The pan is is nice and weighty. The finish is very nice but I'm afraid enamel on steel somewhat reminds me of camp cookware. The handle seems to be screwed to the pan, which I didn't expect, however it is very comfortable in the hand.
I tried comparing the pan to a carbon steel 8" fry pan (De Buyer) on an induction hob. It brought 100 mL of water to boiling about 15% slower than the carbon steel but seemed to have a bit better uniformity. Compared to a heavy copper pan (Falk) on a ceramic range it was significantly slower to heat 250g of water by 50C. Cooling by 10C on a cooling rack took a similar amount of time, probably since heat conduction through air is a bottleneck.
The first time I tried to cook an egg on this pan it stuck badly (pan and oil were warm, egg mixed). I found a video of how to do it on the Chantal website. This time the whites did not stick but the yokes still gave me trouble. I'm sure it's possible to flip the egg without a spatula like on the video but it is not as stick-resistant as my cast iron or carbon steel.
In conclusion, the stick-resistance, to me, is about as fussy as a pan can be but the pan heats evenly. The reason you may want to choose this pan over many others with equivalent performance is the ease of clean-up, solid-construction (assuming screws don't come loose), and because you are not sure about the health risks of leaching various metals or polymers into your food.
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