Kitchen Aid Cookware: Chantal Enamel-On-Steel Stockpot with Tempered Glass Lid Review

I love my new stockpot. It is the perfect size for soups, beans, stews. Even a whole chicken! The lid fits snug enough not to allow any condensation to drip over the edge of the pot.

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Product Description:
Simmer up a spicy vegetable stock or steam a batch of Dungeness crab with this 9-quart Enamel-on-Steel stockpot from Chantal. The pot's deep capacity and close-fitting lid make it ideal for all sorts of large-scale cooking, from boiling pasta noodles to making a beef stew. Like other Enamel-on-Steel cookware, the pot cooks efficiently on the stovetop or in the oven and then transfers to the dining table without missing a beat. In addition, the pot's twin helper handles make is easy to transport, and the tempered glass lid fits snugly over the top to seal in contents. The lid even includes Chantal's trademark mushroom-shaped knob for added style.
Chantal's Enamel-on-Steel line features a carbon-steel core coated by up to three layers of enamel. The pot is fired in a high-temperature furnace between each enamel coating, sealing the core in a glass-like outer shell. The result is a durable, nonporous cooking surface that maintains the flavor and quality of foods. The carbon-steel core also heats quickly and distributes the heat evenly throughout the pot's bottom. To quickly clean the pot, merely wipe a sponge across the stick-resistant enamel surface. The pot is safe for use on any type stovetop, including magnetic induction, and the glass lid is oven-safe to 375 degrees F. The pot is also dishwasher-safe and carries a lifetime warranty.
From the Manufacturer
Enamel-on-Steel cookware
Chantal's Enamel-on-Steel cookware combines colorful, high-quality German enamel with a heavy-gauge carbon steel core, creating naturally stick-resistant, nonreactive pots and pans that heat quickly and evenly. Enamel-on-Steel cookware requires no seasoning or polishing, and is easy to clean inside and out. Features include stainless-steel rims that protect the pots and pans against chipping, stay-cool stainless-steel handles with hanging holes, and tempered glass lids that are oven-safe to 375 degrees F. Chantal cookware is freezer- and oven-safe and carries a lifetime warranty.
Materials
Enamel-on-Steel cookware is made of long-lasting, high-quality German enamel guaranteed not to fade, paired with a heavy-gauge carbon-steel core designed to deliver fast and even heat distribution. Enamel-on-steel is made by fusing colored glass to metal at just the right temperature to create a new compound that's durable and corrosion-resistant. The "A" quality enamel used by Chantal is resistant to acids and alkalines and is made from natural materials, such as sand and minerals. Because the surface is nonporous, it is naturally stick-resistant, non-reactive to acidic foods, and nonabsorbent to oils, preserving the product for generations. In addition, the surface doesn't require seasoning or polishing. The smooth, glass-like finish is highly stick-resistant, meaning chefs can use less oil while cooking. Chantal's Enamel-on-Steel saute pans feature an additional Excalibur nonstick surface for extra stick-resistance. Excalibur carries a 25 year warranty.
Handles and lids
Enamel-on-Steel cookware features stainless-steel handles engineered to stay cool on the stovetop. A pocket between the handle and the pan prevents heat from transferring to the handle. To boost storage options, handles include holes on the ends for hanging on racks or hooks. Larger pots, such as stockpots or casseroles, feature twin Enamel-on-Steel helper handles on both sides. Tempered shatter-resistant glass lids are oven-safe to 375 degrees F.

How Chantal cookware is made
Chantal pots are manufactured in Germany, where people have been perfecting the art of enameling for centuries. Basic pots are stamped out of a sheet of carbon steel, which is specially engineered to give Chantal pots a smooth finish without dimples or ripples. Carbon steel can withstand much higher temperatures than other metals, which enables Chantal to produce rich, high-gloss enamel colors. After the pots are stamped and shaped out of carbon steel, they're soaked in a series of baths to remove oil and dirt in preparation for the enameling process.

Enameling
At the enameling mill, glass fragments (known as frit), minerals, and color pigments are ground down to a fine powder. The formulation and consistency of the ingredients are crucial to the final appearance of Chantal's enamel finish. Once the glass enamel slip is perfected, Chantal applies up to three different coats of enamel. Between each coating, the glass frit is vitrified in a high-temperature furnace. This high-firing process "seals" the inner carbon steel in a glass-like outer shell, providing a durable, non-porous cooking surface that will maintain the flavor and quality of foods.
Cookware testing
During the enameling process, the pots undergo a series of tests to ensure Chantal's high quality standards. At Chantal's headquarters in Houston, Texas, the quality control department tests for color accuracy, enamel density, chemical resistance, oxidation, and enamel adherence. Among the most rigorous tests are the Thermal Shock Test, in which a pan is heated beyond normal cooking temperatures and then submerged into very cold water, and the Impact Resistance Test, in which a firing pin with a metal ball emits 80 kg/cm2 of pressure onto the enamel to check for proper adherence. Once the pans pass Chantal's rigid testing procedures, they go to final assembly and packaging.
Stick-resistance
Chantal Enamel-on-Steel is stick-resistant. However, if you experience sticking, it may be caused by high heat. When fat or oils smoke, the heat is too high. Food films also cause sticking, so clean the pan thoroughly. Nonstick cooking spray or a small amount of cooking oil help reduce sticking. Chantal Enamel-on-Steel saute pans feature an added layer of nonstick material for extra stick-resistance.
Stirring and handling
Chantal enamel is durable, so feel free to use your metal utensils (except on the nonstick saute pans, which prefer nylon or wooden utensils). But do not use knives or electric beaters. Chantal's high-quality enamel is the most chip-resistant available, and its stainless-steel rims prevent chipping, but be careful not to drop the cookware on a ceramic floor or kitchen sink. The cookware is freezer-safe. Chantal's tempered glass lids are shatter-resistant and oven-safe up to 375 degrees F. Avoid exposing the lids directly to a hot burner or flame, and avoid extreme temperature changes.
Caring for Enamel-on Steel cookware
Never preheat Chantal cookware without water. When left on high heat, Chantal can reach 1,000 degrees F in just two minutes, destroying the enamel surface. To protect the beauty of your Chantal cookware, avoid strong impacts, overheating, and preheating while empty. Never let liquids boil dry, as it will damage your cookware and void the warranty. Chantal gets hotter faster than ordinary cookware because of its steel core. Low to medium heat is all you need for most cooking applications (except when boiling water).
Cleaning Enamel-on Steel cookware
Most Enamel-on-Steel cookware is dishwasher-safe, except the nonstick saute pans, for which hand washing is recommended. Do not use steel wool scouring pads, oven cleaners, or strong abrasive cleaners on Chantal. In hard water areas, mineral deposits may accumulate at the water line. To remove, rub with a small amount of vinegar or baking soda. For the occasional dried-on or burnt food, mix 2 teaspoons Arm & Hammer super washing soda, 2 teaspoons baking soda, and water. Simmer ingredients and water in the pan for 15 to 20 minutes, let the pan cool to room temperature, and then rinse. Repeat if necessary. Soft Scrub cleaner is another excellent cleaner for keeping the interior and exterior of the enamel shiny.
Enamel-on-Steel warranty
Chantal Enamel-on-Steel cookware carries a lifetime warranty from the date of purchase. This warranty guarantees repair or replacement at no charge of any piece of cookware showing defects in material or workmanship under normal use following the preceding use and care instructions. If an item is no longer available, a pan of similar value will be substituted. Every piece of Chantal cookware goes through two separate quality-control checkpoints and is deemed to be of the highest quality.
Nonstick warranty
Because Enamel-on-Steel saute pans are coated in Chantal's Excalibur nonstick material, they are covered by a limited 25-year warranty from the date of purchase. This warranty guarantees repair or replacement at no charge of any piece of cookware showing defects in material or workmanship under normal use following the preceding use and care instructions. If an item is no longer available, a pan of similar value will be substituted. Every piece of Chantal nonstick cookware goes through two separate quality-control checkpoints and is deemed to be of highest quality.

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