Does anybody know anything about Talavera cast iron cookware from Chantal?

Yesterday I went to Marshalls and found Chantal Talavera enameled cast iron dutch /french ovens-round and oval as well. They are different sizes -from 4qt to 7.5 qt (I think), different colors-green red etc., heavy enough and absolutely beautiful! That was very tempting to buy it, especially the biggest one-7.5 qt is cost only $69, which is just a 1/3 of Le Creuset cost.

I was Googling the Talavera name and got nothing in return on cast iron cookware, but plenty on pottery. I know that Chantal (Germany) is very respectable name in cookware, but never heard of cast iron by Chantal till I saw it with my eyes. If someone knows anything about this cookware, please share with us.

Asked by Masya 48 months ago Similar questions: Talavera cast iron cookware Chantal Food & Drink > Cooking.

Similar questions: Talavera cast iron cookware Chantal.

Chantal Talavera Collection 7 1/2 Inch Square Plate, Glossy Cinnabar. Product DescriptionChantal 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. Sources: http://www.amazon.com/dp/B000H863O2/ref=asc_df_B000H863O2889584?smid=ATVPDKIKX0DER&tag=shopzilla_rev_290-20&linkCode=asn&creative=380341&creativeASIN=B000H863O2 .

Talavera cast iron cookware from Chantal.. 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 happened in the oven, you might not hear it and might not know it until you had served dinner from the casserole and were cleaning up. IMAGINE CONSUMING CAST IRON AND ENAMEL.

I can't. Sources: http://yedda.com/questions/Chantal_cast_iron_cookware_cooking_1497162141687/ .

2 I found this article on the web...hope it helps! Pot vs. PotEmail|Print| Text size – + By Adam Ried February 17, 2008 A Dutch oven - a heavy, lidded pot good for slowly and evenly cooking soups, stews, and pot roasts - is a kitchen essential. Those made from enameled cast iron retain heat well, and the enamel is both nonreactive (safe with acidic foods) and attractive.

The department-store version may not look that different from a discounter's steal, but in a battle where size, strength, and shape matter, which one is the top pot? More stories like thisFrench cookware maker Le Creuset refers to its pot as a "French oven," even though the rest of the world would call it a Dutch oven. The name doesn't matter so much, but the pots can be tested and compared in ways that do matter.

First is cooking surface area. The more area you have, the more food you can brown at once, minimizing time-consuming batches. Testing the pots by preparing beef stew, it took three batches to brown 3 1/2 pounds of beef cubes in each one, since the pots are almost equal in diameter.

You also want even cooking. In neither case did drippings in the pot burn, and the finished stews were almost identical in flavor and consistency. White rice also cooked evenly in both pots.

Neither showed spots of under- or overcooking. On the downside - literally - were the Chantal Talavera Dutch oven's handles. They slope slightly, and feel less comfortable than the Le Creuset's straighter handles.

And the Chantal's lid is domed in such a way that the condensation on its underside often splashes when the cook lifts the lid from the pot. Design considerations aside, though, Chantal performs on par with Le Creuset. If you don't mind the extra weight and can live with the handles, the $276 you save with the Chantal will buy a lot of sponges to clean up those dribbles.

LE CREUSET FRENCH OVENCapacity: 7 1/4 quartsCooking Surface: 9 1/2 inches acrossWeight: 13 poundsCost: $336 at Bloomingdale's, The Mall at Chestnut 617-630-6000, bloomingdales. ComCHANTAL TALAVERA DUTCH OVENCapacity: 5 3/4 quartsCooking Surface: 9 inches acrossWeight: 14 pounds 10 ouncesCost: $59.99 at Marshall's, marshallsonline.com .

I found this article on the web...hope it helps! Pot vs. PotEmail|Print| Text size – + By Adam Ried February 17, 2008 A Dutch oven - a heavy, lidded pot good for slowly and evenly cooking soups, stews, and pot roasts - is a kitchen essential. Those made from enameled cast iron retain heat well, and the enamel is both nonreactive (safe with acidic foods) and attractive.

The department-store version may not look that different from a discounter's steal, but in a battle where size, strength, and shape matter, which one is the top pot? More stories like thisFrench cookware maker Le Creuset refers to its pot as a "French oven," even though the rest of the world would call it a Dutch oven. The name doesn't matter so much, but the pots can be tested and compared in ways that do matter.

First is cooking surface area. The more area you have, the more food you can brown at once, minimizing time-consuming batches. Testing the pots by preparing beef stew, it took three batches to brown 3 1/2 pounds of beef cubes in each one, since the pots are almost equal in diameter.

You also want even cooking. In neither case did drippings in the pot burn, and the finished stews were almost identical in flavor and consistency. White rice also cooked evenly in both pots.

Neither showed spots of under- or overcooking. On the downside - literally - were the Chantal Talavera Dutch oven's handles. They slope slightly, and feel less comfortable than the Le Creuset's straighter handles.

And the Chantal's lid is domed in such a way that the condensation on its underside often splashes when the cook lifts the lid from the pot. Design considerations aside, though, Chantal performs on par with Le Creuset. If you don't mind the extra weight and can live with the handles, the $276 you save with the Chantal will buy a lot of sponges to clean up those dribbles.

LE CREUSET FRENCH OVENCapacity: 7 1/4 quartsCooking Surface: 9 1/2 inches acrossWeight: 13 poundsCost: $336 at Bloomingdale's, The Mall at Chestnut 617-630-6000, bloomingdales. ComCHANTAL TALAVERA DUTCH OVENCapacity: 5 3/4 quartsCooking Surface: 9 inches acrossWeight: 14 pounds 10 ouncesCost: $59.99 at Marshall's, marshallsonline.com.

Jams replied to post #2: 3 I purchased the Chantal Talavera Dutch Oven at Marshall's you are referring to. I've had it about 9 months and just this week the enamel starting chipping away in the center of the pot. I've only used it 2-3 times a month since purchasing it.

Very dissappointing...wish I'd saved my money and invested in Le Creuset.

I purchased the Chantal Talavera Dutch Oven at Marshall's you are referring to. I've had it about 9 months and just this week the enamel starting chipping away in the center of the pot. I've only used it 2-3 times a month since purchasing it.

Very dissappointing...wish I'd saved my money and invested in Le Creuset.

Feliponcho replied to post #3: 4 The same happened to me. I'm going to have Marshall's to refund my money. It's a shame they offer this poor quality stuff.

And of course I will re-invert my refunded money into a Le Creuset.

The same happened to me. I'm going to have Marshall's to refund my money. It's a shame they offer this poor quality stuff.

And of course I will re-invert my refunded money into a Le Creuset.

Where can I find cast iron cooking grids that are at least 24" deep for a homemade BBQ Grill.

Cooks, amateur or professional: My wife is investing $$$$ in Le Creuset cast iron cookware....

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).

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