View Full Version : Copper cookware question
01-05-2006, 11:24 PM
Has anyone seen or used the Sur la Table brand copper cookware? If so, is it any good?
And if I bought some Mauviel pans, is the 2.0mm line good, or is spending the extra money on the 2.5mm a better way to go?
01-06-2006, 08:30 PM
i didnīt ever heard about,
but i use alessi cintura di orione copper pans since 1988
01-08-2006, 10:37 AM
The Mauviel 2.0mm copper cookware is a steel at ~$100 a pan. Is 2.5mm better? Probably a little but, at what cost?
Williams-Sonoma and Sur La Table both source their pans from Mauviel if I'm not mistaken. Mauviel gets their flat stock for the pans from Falk. I like the looks of Falk better but, again at what price? 2.0mm Mauviel goes on sale pretty cheap so, that's what I have.
For 1/2 to 1/3 the price of All-Clad, how could you go wrong? Don't forget to take into the account the weight. The 11" skillet/fry pan makes my cast iron seem light weight. Add the weight of the food being cooked to ensure you can safely handle it "loaded".
Dans La Cuisine
01-14-2006, 09:53 AM
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I am a bit curious how thin tinlined copper pans perform on regular electrical stoves, I can find some older ones in good condition at reasonable prices here in Sweden
but do not know if it is worth it. I have nonstick frying pan and a cast iron one but no copper. Are they worth getting for ordinary electrical stoves?
01-21-2006, 07:22 PM
I think it would depend on how much control you have over the amount of heat your stove top puts out. It would also need to be consistent in maintaining a given heat setting.
I always found cast iron performed best on electric stoves and in ovens when I lived in apartments. They really evened out the heat and worked better on weak stoves and in ovens that cycled badly when the heating element kicked off and on creating temperature spikes in the oven. A good copper pan or skillet would have been wasted in those poor performing kitchen appliances.
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