Does anybody know anything about Talavera cast iron cookware from Chantal?
Product Description Chantal Talavera collection 7 1/2″ square plate in glossy cinnabar. Chantal is proud to introduce the Talavera Collection. A new line of ceramic bake and serving ware that is inspired by century old designs of tiles and pottery from Spain. A brochure with some favorite reciepes that complement Talavera perfectly has been included with the baking/serving dishes.
I too bought a Chantal cast iron covered casserole at TJ Maxx – with no paperwork. We have used it – tops – about 4-5 times. Loved it – cleans up easily, etc. But have only used it on the stove top. While preparing a tomato sauce, I was sauteeing the onions first in a bit of olive oil. About 4 minutes into the sauteeing there was a rather loud POP. My daughter was visiting at the time and we were both working in the kitchen at the time. Lucky for both of us that we had our back to the pot, because upon examination, about a 3/4″ piece of the enamel had blown off – and pieces of it went through the sauteeing onions and were in MY HAIR on the back of my head. We collected several pieces from the stove top and the floor. Just want people to be aware. I also have LeCruset and have never had a problem and use that piece (at our primary home) all of the time. If this happened while simmering onions, hate to think about what might happen in the over at 450 degrees. The problem is if it happene
Good-quality cookware is more than just a flash in the pan. It can be an investment that spans a lifetime. Cookware is made from cast iron, stainless steel, aluminum, porcelain or stoneware. The right choice used to depend only on what you were cooking or personal preference. But now – with the recent availability of induction cooktops for the home – it can depend on what you’re cooking on. Induction appliances, formerly found in commercial kitchens only, use electricity to generate a magnetic field that heats up nearby ferrous objects – such as iron and steel. Advantages of induction include greater energy efficiency with many of the benefits of cooking with gas. But this has left stainless steel, aluminum and copper pots and pans in the cold. “There’s been a big move to adopt induction,” says Victoria-based store owner Muffet Billyard-Leake (muffetandlouisa.com). Read more: http://www.natio
