Has anyone tried Chantal enamel on steel cookware?
I have one Chantal enameled steel saucepan that I picked up at some discount store. I like the pan and use it for things like boiling vegetables, eggs, making soups, etc. Typical saucepan applications. It heats well and apparently evenly, but I wouldn't want a similar skillet if the base was the same thickness as the saucepan - too thin. On the other hand I never felt compelled to get more of these pans. I use it when its size is convenient, otherwise I prefer other heavier cookware.