Dropped the $200 on this pan and I am not disappointed at all. You really have to be into cooking to appreciate what it is (you know who you are) but once you get it and use it you are so happy you bought it.I use this pan for lot's of things and the one thing in commmon is that everything turns out just great. Crank up the heat, instant respone. Turn down the heat, instant response. It's an amazing metal copper, and really the best for cooking. I wish I had the guts to buy all the pans I need from Mauviel but for now this is my one little indulgence. All of my All Clad is still secure in that it won't be replaced by this stuff anytime soon. But who knows, one day maybe.....
I purchased this to be used exclusively as an omlet pan. It is a bit heavy, but perfectly balanced. The copper conducts heat evenly up through the sides of the pan. Not only is it perfectly functional it is beautiful hanging on my pot rack. I chose this brand because I refuse to cook on tin or aluminum and this is stainless steel lined. PERFECT!!!! I am looking to add more Mauviel products to collection.
Buy Mauviel M'Heritage M250C 6504.26 10.5 Inch Round Frying Pan, Cast Iron Handle Now
This purchase was a coin toss between it and the similarly
sized All-Clad Copper-Core 10-inch frying pan.I've used both
heavy copper and All-Clad pots and pans for many years and
know the benefits of both.I finally settled on the Mauviel pan
and am extremely pleased with it for all the usual reasons you
read in other reviews.
I performed a comparison between it and the 1.5-quart
All-Clad Copper-Core saucepan and was surprised by the results.
I heated to boiling in each pan 8 ounces of tap water over the
same burner set at high heat.Both pans heated the water evenly
and quickly but the All-Clad beat the Mauviel in both even
dispersion of heat and time to bring the water to a full boil.
I can't see where pan shape and size should account for the
observed differences in performance.Instead, it is likely
that All-Clad's multi-ply metal technology is the difference.
The All-Clad 10-inch is several ounces lighter than the Mauviel.
Were I to do it all over again I would buy the All-Clad
instead of the Mauviel.But, damn, the Mauviel sure looks good
on the stove or hanging from the pot rack.
Whichever is your choice I caution you to moderate your
heat source downward a notch or two. This pan and the Copper Core pan
are very efficient at transferring heat both into and out of its
body and, therefore, the food you're cooking.If you are used to
cooking eggs on medium heat I recommend you reduce it to LOW medium
heat until you get used to the capabilities of the pan.The heat
transfer responsiveness of copper is why experienced cooks and chefs
have favored it for centuries.
Having said all that it must be added that during most of their
history the copper pots and pans were lined with tin, not stainless
steel as is this Mauviel and the All-Clad Copper-Core.Tin, with use
and proper care, developes a "seasoned" surface as does cast iron and
common rolled steel.That seasoning makes the cooking surface signi-
ficantly less sticky which will not happen with stainless steel. There
has been much good advice on how to cook an omelette in a pan of any
metal, but you have to be a rocket scientist to follow the subtleties.
How about PTFE, aka Teflon, lined heavy copper pans?Now that's
the ticket!No?Then practice the following until it becomes part
of your new and gentler style of cooking an omelette.
Preheat the pan over medium heat for one or two minutes then reduce the heat to a low medium.You might even take the pan off the heat for a moment to make sure it is not too hot.Add, at most, about one tablespoon of unsalted butter to the pan and swirl it around to completely coat the bottom of the pan.When the butter stops foaming it is up to tempurature and most of its water has boiled off.Clarified butter is another story.Add two large beaten eggs and tip the pan to allow them to cover the bottom of the pan.Don't scramble them with a fork unless you really want scrambled eggs.Just let them set up by themselves for two or three minutes.Then you'll be able to shake the pan gently and the mass of eggs will slide back and forth.The top center portion should still be wet, but this when you may add cheese or other filling.Pre-cook chicken and other raw meat.With your (thin flexable) spatula you should be able to fold two sides of the omelette over the middle or one half over the other half without breaking it.You decide which pleases you most.If it breaks it cooked too long but will still be delicious.Tip the pan up and over a (warm) plate to release the omelette onto it.All of this may take a bit of practice but is well worth the effort.You will even add your own style and variations to it.You will amaze people!I read this tip on the Mauviel website and it absolutely works. First off, if you are used to using steel cookware, cut the flame or tempurature you are used to using down about 30-40%. Copper conducts the heat so much better that the higher heats will usually scorch the food. Before you put your food into the pan, Rub a thin layer of peanut oil (it really needs to be peanut oil so that it won't burn) with a paper towel on the inside of the pan, just enough to lightly cover the steel. Heat the pan up to medium heat and allow the peanut oil to "season" to the pan. It will start to bead up slightly like it is sweating. rub it again with the paper towel every few seconds when this starts to happen. After a couple of minutes, the oil will start to smoke slightly. Remove the pan from the heat and you are ready to go. You will probably ned to add a little more oil for eggs of omelets for them to cook in. I did this to my skillet and you would swear that it was non-stick. The seasoning will come off if you wash it with scouring powder. I usually just prep the pan while I am getting my eggs ready. Takes an extra five minutes, but the results are perfect.
Want Mauviel M'Heritage M250C 6504.26 10.5 Inch Round Frying Pan, Cast Iron Handle Discount?
I've been cooking for more than fifty (!) years now. I would say that I'm a pretty damn good cook, overall. But inspired by a reawakened interest in _Mastering the Art of French Cooking_, I bought this pan.
Using the pan and Julia's instructions, I produced my first *perfect* omelet on the first try! I made a beautiful grilled cheese sandwich!-something I've done for years under the broiler after bad results using other pans.I have an electric stove; I'm pretty good at controlling the temperature, but this copper pan cools nearly instantaneously when taken off the heat, so controlling the cooking process seems almost magical.
I'm glad I spent the money! Do understand that this is a HEAVY pan. It needs to be heavy to do its work.
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