Mauviel Cookware: M'Heritage 250C Copper-Stainless Round Fry Pan

I love this pan. It's incredibly versatile. I use it instead of a straight-sided saute pan (many cooks don't like to do this but it's my preference). The 12 inch copper pan weighs a ton and is not ballanced for tossing food ... so don't think of this as a larger version of your 10" fry pan. It's best sitting on the stove solidly, with you turning the food in it with tongs or a spatula.

There's plenty of room to make a pan sauce, and I like having sloped sides for this--easier to get into the corners with a whisk or spoon. It's also my all time favorite pancake making pan. It heats evenlyfrom center to edge, which is a pretty good trick for a pan this large.

Being copper, it's every bit as responsive as you'd expect. The feeling of control is addictive. You'd have to be an arsonist to burn anything in this pan. But in spite of its quick heating and cooling nature, it does a nice job of browning meat--even big pieces. Not as aggressively as heavy cast iron, but I have no complaints. It's also a perfectly capable roasting pan. I've roasted everything from chickens to vegetables to pork tenderloins it, usually at 500 degrees. Cleanup can be a drag after this, but such is life when you roast with lots of fire. Only drawback is that handle is long, so it will take up much more than its fair share of the oven.

And then there's price. Copper is up ... these have gone from expensive to outrageous. I think you'd have to consider it a luxury unless you're loaded. The good news is that there's no reason to have a huge set of copper. For me I just have the ones that I saute or make sauces in--this, and a couple of sauce pans. My 10" fry pan is aluminum, and much better for tossing food than even the 10" copper pans. And it costs a quarter as much.

Anyway, if you're a fanatical cook, appreciate a versatile pan that does it all well, and are feeling burdened by too much currency in your pockets, I can't recommend this highly enough.

The copper conducts heat beautifully and the stainless interior really lasts. Things stick to the bottom which is then deglazed with wine or broth. Expensive but worth it.

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This Mauviel pan is helping to complete my Mauviel collection of cookware, which I just love. The pan heats up quickly and evenly and has not had any issues with sticking. It's also pretty heavy! I do need to polish it, though, after almost every use, as it has a tendency to discolor when exposed to heat. I reviewed this cookware on my hubpages site as well at

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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.)

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I have an electric stove and not being able to switch to gas in my building, I decided to test the pans from Mauviel to see if they can give you the balance and control of gas on an electric stove. They do. Simmers are now easy and you can actually control the increase and decrease of heat to the pans with quickness and precision. I can actually say that these pans make electric stoves function better than gas. The simmers as an example do not require constant adjustments. Do not be too concerned with food sticking to the pan because of the lack of non-stick on these pans. With the use of Pam spray and oil you have a non-stick surface, I have removed omelettes from the pan by just tilting the pan. Skip the Pam spray and use oil only and you can have perfectly created small bits of caramelized flavor called fond. My wife did not wanted to use them at first but they worked so well that even her is a believer. These pans will make you cook food as it was meant to be cooked, with absolute control of the entire process. Additionally they look superb on a wall rack and will last generations.

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