When Hieda Thurlow founded Chantal in 1979, she envisioned a cookware designed for the modern kitchen. One with a timeless design that performs well in the kitchen, is beautiful enough to serve from and easy to clean. This innovative vision revolutionized the cookware industry.
Chantal was the first to bring dramatic color, tempered glass lids, patented stay-cool stainless steel handles, and high-quality Excalibur® non-stick on enamel to the world market. Their signature Tea Kettle with the Hohner harmonica whistle is recognized the world over.
Today, Chantal remains dedicated to creating a distinctive line of cookware and kitchen accessories that are functional as well as beautiful.
Three important points distinguish Chantal from all other cookware:
A number of unique design features make Chantal unique in the market:
- Carbon Steel Core means Chantal heats faster. In fact, Chantal heats so quickly, most cooking can be accomplished with low to medium heat.
- Special Ferraetic Construction works on all stovetop surfaces, including magnetic induction - a surface very few other lines of cookware can handle.
- Patented Air-Pocket Stainless Steel Handles really stay cool during use.
- Stainless Steel Attachments won't melt when exposed to heat, so Chantal is perfect for the oven.
- Tempered-Glass Lids allow you to see the food as it cooks, without lifting the lid. Can be used in the oven up to 375o F, well above what most recipes for covered cooking call for.
- Elegant Design makes Chantal as beautiful on the table as it is functional in the kitchen. So it's not only perfect for cooking, it's perfect for serving.
- Variety of Brilliant Colors - such as cobalt blue, forest green, white, black and chili red - spice up any kitchen or table.
- High-Fired Glass Enamel prevents reaction between food and base metals such as with aluminum cookware, so no flavors or oils are absorbed into the cooking surface or released back into the foods.
- Highly Stick Resistant means less oil is needed for cooking. And also makes Chantal easy to clean.
- Accessories for Healthy Cooking include pasta and steamer inserts that fit a variety of Chantal cookware.
- Excalibur Non-Stick on Underlayer of Glass Enamelprevents contact between food and base metals.
- Dishwasher Safe - no seasoning necessary.
- Lifetime Warranty
Lifetime Warranty on every one of their enamel-on-steel pots.
20 Year Guarantee on Excalibur non-stick surface.
Steps of Manufacturing Chantal
- Basic pots are stamped out of a sheet of carbon steel.
- Brackets for stainless steel handles are welded onto these bodies.
- Pots are bathed in pickling to remove any oil or dirt in preparation for enameling.
- In a process called the enamel mill, pigment is carefully added to the enamel to create the vibrant colored enamel for which Chantal is famous.
- When the color is perfect, three different coats of enamel are applied. Between each coating, the glass enamel is vitrified in a high-temperature furnace.
- The exact thickness is measured using specialized calipers, ensuring each pot meets the high standards of Chantal.
- Stainless rim attachments are added, and each pot undergoes a final quality check to make sure it is perfect.
Consumers choose enamel-on-steel for its perfect blend of beauty, function, and "pure" cooking properties. Enamel has a superior cooking surface which is impervious to food retention or contamination, and does not leach into, or react with, acidic foods. Chantal's top-quality enamel is similar to vitreous china, which also makes it resistant to abrasion, and is very easy to clean and care for.
High quality enamel, and stainless steel rims, both allow Chantal to be chip-resistant. Its beautiful colors and shiny, long-lasting surface make using Chantal a luxury. And because Chantal's cookware is so beautiful, many pieces are designed to conveniently go from the oven or stovetop straight to the table or buffet, leaving one less dish to clean. It is also freezer safe, so it is ideal for make-ahead meals.
CHANTAL® ENAMEL-ON-STEEL COOKWARE
- world-class German enamel guaranteed not to fade
- heavy-gauge carbon steel core for fast and even heating
- Chantal enamel-on-steel cookware heats faster and more efficiently than stainless steel cookware
- carbon steel core promotes perfect browning
- healthy, non-porous surface won't react with foods or flavors; the perfect shield between food and the metal core
- tempered glass lids oven-safe to 375°F/190°C
- stay cool stainless steel handles
- stainless steel knob will loop over long handles to hang on pot rack
- smooth enamel glass-like finish is naturally stick-resistant, which means you use less oil
- stainless steel rims protect against chipping
- designed for traditional, ceramic and magnetic induction stovetops
- dishwasher and freezer safe
- lifetime warranty, 25-year on non-stick surface*
- *Excalibur Non-stick surface applied to Chantal's Omelette pans (NS63-24, NS63-28) and Sauté Pan (NS34-260)
Chantal can be used on any cooktop, including magnetic induction and convection.It works well on smooth glass/ceramic topped ranges, and those with metal burners. Because Chantal gets hotter faster, a medium or medium-low setting is recommended for gas and electric coils. Medium-high is sufficient for boiling water.
All Chantal cookware, whether enamel, or non-stick, is oven safe up to 600o and the tempered glass lids are oven safe up to 375o. Chantal was not designed for use in the microwave.
Plastic, wood, and metal utensils are safe to use because it is scratch resistant. However, knives or electric beaters may damage the surfaces of both enamel and non-stick, and prolonged dishwasher use will diminish the non-stick properties of any non-stick pan. If you use the dishwasher occasionally for your non-stick pieces, wipe the pan with cooking oil before use.
The ridges in the omelette pans and skillets keep cooking oil evenly distributed across the surface and prevent it from running away from the heat to the outsides of the pan.
Chantal is completely dishwasher safe. It does not require any seasoning, and is naturally stick resistant. Because enamel is a sheer, nonporous glass-like surface, cleaning is very easy. Their omelette and sauté pans are coated with Excalibur, the most durable non-stick surface available. It does not peel, and comes with a 20-year limited warranty.
The main culprit of food sticking in enamel cookware is using too high of heat. But stuck or burnt-on foods can be easily removed by soaking the pan in hot, soapy water, or by simmering a combination of water, baking soda, and Super Washing Soda (found in the laundry detergent section of you grocery store), over low heat. For cleaning of stubborn, or cooked-on stains, a non=abrasive cleaner like SoftScrub, Cameo, or Baking Soda may be used directly on the pan. Steel-wool scouring pads will scratch the surface of enamel and porcelain, and are not recommended for use on Chantal.
Advantages of Glass Lids
When cooking in a closed container, the air in the pot is replaced by steam. Steam is beneficial for cooking vegetables and other delicate foods. This environment is destroyed whenever the lid is removed. Chantal's glass lids provide full visibility of the cooking process without loosing steam and helps reduce cooking time.
The glass lids will steam up initially, then condense, and run to the domed-edges of the lid back into the pan. This leaves the glass clear and food visible. Chantal's lids are made of sturdy tempered glass and are very resistant to breakage. The stainless steel rims protect the edges from chipping.
Stay-Cool Handles and Knobs
One feature that never fails to amaze people is Chantal's stay-cool handles. This unique feature has been awarded U.S. and foreign patents.
A patented air pocket lies between the pot and the handle or knob. Air is actually a heat insulator. As a result, the amount of heat transferred through the air pocket is minimal, and is quickly dissipated by the open handle design.
Chantal handles - including their special helper handles on their larger pieces - are attached to the outside of the body. The inside is smooth, without ugly rivets to collect food residue and eventually come loose.