Cookaholics Bulletin Board

I'm looking to make my first copper pan investment. I have looked briefly at Mauviel and Falk, but I'm just getting started. I would love any suggestions.

Karen

Karen,

You'll find a number of Mauviel fans here, most specifically Darcie and Tim.

My sister gave me this copper gratin dish for Christmas a couple of years ago. I ended up exchanging it, because I just really don't need more gratin dishes. It was very solid and pretty. It's rather large though, so I'm not sure if that's what you want.

Amy

I'm not sure about the requirements for a gratin pan, but for other pans, I bought one Mauviel, and then one Falk, and have been Falk all the way since (ok, 3 total Falk). My latest is a 5l or so pan last week! The primary reason is that Falk has curved lips, which I found to be a very very welcome feature in things like sauce pans. Pours much better. The secondary reason is it can be hard to tell WTH you are buying with Mauviel. If you care about the thickness of the copper (i.e. it is a cooking pan, on top of the stove, and not presentation pan or oven pan), Mauviel has about a zillion lines, and you have to pay very careful attention if you are buying on line (and local is like 2x the price) to make sure you get one of the thick ones. Basically, look for the kind of coarse looking iron handles; if it has a pretty handle, it is probably thin. Falk is much simpler.

But I would generally go with Falk, IMO.

I will not Google this... I will not Google this...

This is not the traditional use for this site, but it seems right!

http://bit.ly/1lFw60m

Hahaah, good job disguising it or I wouldn't have clicked it!

I have a mauviel sugar pot (unlined) and love it. I think I got it on the site that people used to talk about for less expensive All Clad pans. I can't remember the name though, sorry

Actually, Mauviel was the only choice when I was purchasing copper pans from Zabars in the 1970's. My 2.5mm nickel lined copper chef's pan cost $40. The next pan cost $60. I was gifted a 2.5mm casserole a few years ago...WOW!

Darcie also purchased her full set of Mauviel when the exchange rate was favorable. I think she bought her cookware when she was thirteen years old.

For copper, the brand names are not important. Pay attention to thickness, lining, shape, handles, balance, finish, lid and the edge.

tim

Aww, that's the nicest thing anyone has said about me in a long time!

I like my copper pans but if you want to keep them nice, they do require frequent polishing. As Paul said above, Mauviel makes several different kinds; you want the ones with the thicke$t copper. DH bought me a set when we bought our first house (and shortly after I started cooking food worth eating). One caveat: large, thick copper pans are heavy! I can't lift the 3 litre saucepan with one hand when it's half full.

Thanks everyone for all of your help! Does anyone have tin lined copper pans? Have you had to replace the lining yet? Most of the pans that I have looked at are stainless steel lined. That seems easier to care for, but maybe a small sacrifice in high temperature cooking.

Amy, I love the look of that WS pan.