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Old 03-29-2013, 11:45 AM   #1
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Chantal enameled steel? for cooking rice? Silit

Do any of you have experience with Chantal and Silit? I've been stalking both on eBay.

One of my core needs is a good pot for cooking brown rice in. I tend to use a slow cook (medium low heat) to make the nutrients more available. This can, however, make it even stickier. I am wanting to avoid teflon and other flaky coatings and preferrably nickel too. Are these good and even heat conductors? Are they truly easy-clean? How does their weight compare to stainless steel and to cast iron?

I had a kobenstyle enameled steel that I thought was a disaster for anything but boiling water. However, I have repeatedly read that Chantal's enamel is in a class of its own. Silit sounds great but seems to be even harder than chantal to find good ebay prices on.



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Last edited by debcita429; 03-29-2013 at 01:32 PM.
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