Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Because of the off-gas issues with "non-stick" enamel-on-steel can come to the rescue.
After a few years of launching a higher end type, Chantal is back to making some of their basic ENAMEL-ON-STEEL COOKWARE
stove top or oven.
I've use this for over a dozen years and it's still nearly like new. Stove top use is a bit different, never use on high and always have food in before the pot gets hot. Wash up is so easy.
Chantal uses high-fired “AA” enamel that has the highest resistance to acidity, and has greater depth of color
* Stovetop to table, and ready to serve
* Enamel (made of glass) creates a perfect shield between the metal and food
* Enamel is stick resistant and contains NO chemicals such as PTFE or PFOA . . .
Most practical sizes:
Enamel-On-Steel Covered Sauté & Serve Pan (3 qt.) -
- this will hold two half chickens if they are not too large
Enamel-On-Steel Covered Soup Pot (4 Qt.) -
- this size will hold a small chicken fryer about 3 - 4 lbs - to roast in the oven. -
[ 01-01-2017, 04:25 PM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- MOST enamel-on-steel cookware does not hold up though. Some is just too light and the enamel too cheap and thin.
The tops of these, though, are usually VERY light and not ideal for things like rice. [A cast iron pan & lid is best for rice]
Moneta is a line that is good, though, and often at eBay.
The one here, Pretty sure I have the pan part of this brand from an eBay purchase, too, and it holds up very well - I use it mostly in the oven as the round edge of the bottom is not as good as the Chantal pan that covers the entire burner. Maybe better for gas stoves, though.
Still: never use high heat with enamel-on-steel. Medium will get plenty high enough and low will work well for most recipes.
New in Box- Tools of the trade Basics 4.5 Qt Casserole Enamel On Steel - Red
$35. + shipping from Florida -
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Enamel covered cast iron
is a whole different category, though. Best: Chasseur; Le Creuset
Those brands have never chipped for me. Others have. If you buy less expensive, be sure to read all reviews possible but also know that once a pan chips inside, it is never safe to use. Chipping is very dangerous and can cause internal bleeding if a chip winds up in food.
That's why it's never a bargain to buy cheap cookware, though, some of the better brands can be found second hand and there are outlets, too. -
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Now might be a good time of the year to do a cookware assessment and trade around with family & friends of things not being put to use in one kitchen that might just fit the bill in a another.
When buying, think of what will outlast us, nothing that will ever go to landfill. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Oh. One thing that does not work for enamel-on-steel: eggs. They just really stick no matter what.
I find a good ole mirror polished stainless steel skillet like Cuisinart makes is best for eggs. That cleans up very easily. -
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randibear
Honored Contributor (10K+ posts)
Member # 11290
posted
I have cuisinart. love it.
-------------------- do not look back when the only course is forward Posts: 12262 | From texas | Registered: Mar 2007
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