Chef Joanne Weir recently showcased the Chantal 3.5-quart Induction 21 stainless steel saucepan in an episode of her “Plates and Places” series.
The episode is entitled “Let Them Eat Cake” and in the demonstration, Weir uses the saucepan as the base of a double boiler system in order to make a chocolate cake.
According to Chantal, the cookware is made with Japanese stainless steel and comes with ergonomic handles that are cool to the touch. Additionally, the Induction 21 line is stovetop and oven safe up to 500°F, induction ready and some of the collection’s pieces are also equipped with a ceramic coated non-stick interior. Induction 21 Steel cookware is also nickel-free making it the ideal choice for anyone who has a nickel allergy, the company y noted.