ICTC Mauviel copper 30cm Frypan

My partner bought me this pan.It is the best possesion I have ever had.I think when I hit 90 it may be heavy but I think I will have devised a slide and scoop out method for pasta sauces by then.I go into the kitchen to look at it.I think it will be impossible to cook badly with this pan.I don"t buy lots of stuff and will settle for this and one brilliant knifeAmazon allows me to get stuff not available in Hull

This was an end-of-holiday treat as we passed through Mauviel's home town in Normandy, which has numerous shops selling its wares. After we'd visited the bell foundry and saw how the the new bells of Notre Dame had been cast, I chose the shop with two welcoming Normandienne assistants and a marmalade cat asleep on a shelf among the pans. The pan itself is a beauty, with the weight that goes with 2.5mm copper and an unspecified thickness of stainless steel liner.In use, it's taking me longer to 'learn' it than it did with my first Mauviel pan, a 24cm sauteuse. It isn't the very best thing for searing a steak; my heavy-aluminium SKK Premium Plus pan seems to respond better to a really high 4kW flame, where this one tends to liberate more liquid from the meat, which then bubbles in it unproductively until the water has boiled off. I'm at a loss to explain it, but it must be a characteristic of the material.Used over a gentler flame, this is a delight. It's great with fish, and good for bacon too, in fact anything that doesn't require the very fiercest treatment. Perhaps that's as it should be; different materials each have their strengths and no cook should rely entirely on one. I still love using it, like its weight and don't care that the cast iron handle gets warm; there are plenty of flimsy, stay-cool pans if those are problems. This takes me back to Normandy every time I get it out.

Bought Mauviel copper frypan from Amazon.Food sticks to it , not what I expected for this price at all. Would not recommend it.

If you're the sort of person who likes to sign checks with a gold nib fountain pen, then you'll love this pan. However, if you are a busy person who wants to fry breakfast, then you might prefer something else. It is without doubt a thing of beauty, but the handle gets very hot, so you need a pot holder handy. I find it good for frying steak - provided you keep shaking it, otherwise it sticks. You can't shake eggs, so expect to be scrapping the pan after you're done.

very good quality & looks very nice, all in all not a bad price, on the down side the handle gets a little hot.

I was excited to get the pan, expecting great things = the great price. I could not be more pleased with my purchase.

husband absolutely loves it packaging great and delivered as stated

The ultimate frying pan!

Ich koche seit jahren bei uns in der küche mit gas. Alle pfannen ausser die schwere fissler halten das nicht lange durch und das ergebniss ist ja auch nicht so gut. Ich wolte schon ewig eine kupferpfanne mit edelstahl innen. War mir immer zu teuer. Nach dem ersten test sind alle bedenken wie ausgelöscht. Die temperatur ist wirklich extrem gleichmäßig.Ob steak oder palatschinken. .....perfekt.....Die nächste kupferpfanne wird allerdings die 150er, die sollte leichter sein.Der griff wird konstruktionsbedingt sehr warm

Un altro pezzo da avere assolutamente. Perfetta come prestazioni, il manico ci mette un bel po' a scaldarsi. Per saltare i cibi ci vuole un po' di palestra o due mani in quanto il peso si fa sentire molto. Eccezionale. Il prezzo e` molto alto ma se aspettate un offerta non lasciatevela scappare. Io l'ho aquistata con il 60% di sconto

I own many different fry pans in various materials. This one seems to be able to take the most abuse with the least amount of worry. At super high temperatures, my stainless steel pans may warp while my cast iron ones may burn the food (in my opinion, cast iron can sometimes be a little TOO good at retaining heat.) As with all of my 2.5mm gauge copper pans, I find that it is more difficult to burn food in them. I'm pretty sure this is because of the fast response and even heat distribution properties of copper. They are very forgiving pieces of cookware. Also, because of the thickness, I have never worried about it warping. I have made my very best fond in this pan - the stainless interior creates the perfect "stickiness" required for caramelization. Alternatively, I've also been able to make "sticky" recipes using very little fat with great success at removing said food with no problems (I once made a huge hash brown using shredded potato in this pan with very little oil - started on the stovetop and finished in the oven - and had NO problems removing it from the pan.)

It cooks beautifully. When cooking, it is simply the best pan you will ever use. Cleaning, however, is hell. The very first use, I got stains and lines that will literally not come off with vinegar or copper cleaner. Also, the stainless steel lining gets smudges and marks even when clean. This is very disappointing, as the entire point of stainless steel is to not "stain", as in the name. Is it cheap steel or something? What gives? Apart from the crappy lining, the overall pan is a delight, and is the best you will find.

I could hardly wait to get copper. The hype is so compelling, so I bought this from Amazon. First off, it is wicked heavy. No flipping omelets in this baby. That I cam live with. Anyways, the big test came when I had to make latkes for 12 hungry people. A latke is a pancake made from ground vegetables, eggs, and a little matzoh meal or flour. They are fried in hot oil, turned once when brown on one side & when brown on the other, drained and put in a warming oven to stay crisp. A good pan is essential for them as you want them evenly brown and crisp, but tender in the center. Not too thick, either. They should be thin, not as thin as a crepe, but not like those frozen or deli bought ones made with shredded potatoes that are over an inch thick. Yeckk.. Well. I put this copper pan on one burner, and my Calphalon tri ply stainless fry pan on the other big burner. Following directions for the copper pan, I put it on medium heat. The Calphalon was on hifh heat. Both pans heated in the same amount of time. I had a hand on the rim of each pan, and both were equally hot when I added the oil. The oil became swirly looking in the same amount of time in both pans. I put the same number of spoonsful of latke batter in each pan. The latkes browned equally evenly in both pans and were done at the same time. Bolth pans produced beautifully crisp, evenly browned latkrs. The only difference was that the heat was lower on the copper pan.The triply stainless got a quick spritz off Dawn Power spray, and went into the dishwasher, coming out clean and shiny the next day. The copper pan had to be cleaned by hand, and the copper bottom had to be polished with expensive copper cleaner -- and it still looked streaky after at least 15 minutes of polishing. The stainless pan just had to be hunb on the pot rack, its bottom and interior both shiny and clean.Calphalon tri-ply stainless is far less expensive than Mauveiel, does as good a job, and is far, far easier to keep nice and shiny. I've had my set for about sic years and it still looks brand new. I have no plans to buy another copper pan,