Quality French Copper Pots

[1990C4S]

I used to have an old copper (1.5 liter?) sauce pan, cast iron triple rivetted handle, tinned inside. It was about 3mm (1/8") thick I think, 6.25" diameter.

Where can I find a similar replacement? Mauviel?

Are these good value? https://www.buycoppercookware.com/m150b-mauviel-sauce-pan-4-141.html

This? https://www.buycoppercookware.com/matfer-bourgeat-sauce-pan-7.html

I want a very good pan...but my budget is not unlimited.

(Thanks in advance Tabs, but the thrift shops are closed due to Covid, and mother doesn't have one.)

[ckelly78z]

Someone on these forums recommends trying out the thrift stores for cheap high end cook ware.

Cue TABS in 3...2...1....

[Superman]

My "better half" bought a Mauviel about a year ago or so, perhaps more. The handle is gold-tone. The outside of the pot is copper-tone. The inside is silver-tone. It is just under 8" diameter and a little more than 4" tall. About 2mm thick. We have used it extensively and I am impressed by the durability of the interior surface. Actually, the durability of the whole thing. You really do get what you pay for. Unfortunately, this thing cost about $400.

[herr_oberst]

jyl? jyl? where are you jyl?

[Superman]

I notice Mauviels on ebay. Still expensive, but considerably less than $400. Expensive, yes. Also, a bargain when you consider functionality, durability, etc.

She also bought a Le Creuset dutch oven. Same deal. Worth every penny. We have used these tools so many times, even in the 1-2 years we have had them, that the cost per use is low and falling.

[jcwade]

WE were at an outlet mall recently looking for kitchen stuff and there was a Le Creuset store.
High quality and high prices. But you can save some money anyway.
We picked up a few things and the quality was superb.

[MikeSid]

Just recently trashed a Le Creuset stock pot that I bought at one of the outlet stores in 1991. The exterior enamel had a tiny pin hole that was barely noticeable. Ultimately the enamel around that pin hole started flaking off under heat. But it took 30 years for that to happen. Finally got to the point that it was leaving sharp little blue flakes on the stove top - so I had to trash it.

So I'd consider an outlet Le Creuset pot to be a 30 year pot and at outlet prices this is a great bargain. I won't outlive my next outlet Le Creuset.

I'm hoping the full price replacement I bought for it will be a generational pan - the price certainly reflects that. My kids will probably sell it for $10 at my estate sale.

[imaircooled]

Chester?

[RWebb]

I got some used Mauviels for $80 - people buy new; they get tarnished and people realize they need a lot of work to clean; hear about need for re-tinning ---> sold 'murican!

teflon works real good but i still use the Mauviel skillet for special sauce

[rusnak]

[jyl]

Mauviel is one French maker of traditional copper pots. Look for 2 mm or 3 mm thick copper (3 mm for cooking, 2 mm is more for serving/show), inner stainless steel lining, cast iron handles (the brass handles get way too hot). Expensive no matter where you look. Beware, they are heavy (how strong is mom?) and unless you clean them with Barkeeps Friend or Twinkle after every use, they will be dull brown in a few weeks. They don’t cook any better than a good pot of another construction. They are not good for high heat frying, because of all the cleaning required. But they are gorgeous and hold their value. I have a dozen to 18 (not sure) heavy French copper pots. Every now and then I clean them all and even take some to the garage and buff/polish on the wheel, and damn does my pot rack look spectacular for a day. And in theory I’m actually making money on my copper investment, although I’ll never sell so who cares.

[PorscheGAL]

Just curious: Why are you looking for a copper pot?

I admit, I love the idea of copper and the color but I am lazy and I am never going do as jyl suggests, cleaning with Barkeeps Friend after every use.

[1990C4S]

I do not generally use copper, they are too much work to clean, too heavy, and too expensive to have a full set. But for making some sauces one tin plated copper is nice to have.

If I never had one, I would be fine without having one in the kitchen. But, I did have one and I would like to replace it.

[1990C4S]

Originally Posted by jyl

Mauviel is one French maker of traditional copper pots. Look for 2 mm or 3 mm thick copper (3 mm for cooking, 2 mm is more for serving/show), inner stainless steel lining, cast iron handles (the brass handles get way too hot). Expensive no matter where you look. Beware, they are heavy (how strong is mom?) and unless you clean them with Barkeeps Friend or Twinkle after every use, they will be dull brown in a few weeks. They don’t cook any better than a good pot of another construction. They are not good for high heat frying, because of all the cleaning required. But they are gorgeous and hold their value. I have a dozen to 18 (not sure) heavy French copper pots. Every now and then I clean them all and even take some to the garage and buff/polish on the wheel, and damn does my pot rack look spectacular for a day. And in theory I’m actually making money on my copper investment, although I’ll never sell so who cares.

Mine was Mauviel tin lined, which I think is what I'm going to buy. I'm not keen on the stainless. It is mechanically bonded, whereas the tin can be recoated (although my last one was good for 30+ years).

[Shaun @ Tru6]

Originally Posted by PorscheGAL

Just curious: Why are you looking for a copper pot?

I admit, I love the idea of copper and the color but I am lazy and I am never going do as jyl suggests, cleaning with Barkeeps Friend after every use.

Copper conducts heat quickly and evenly Stephanie.

[svandamme]

https://www.falkculinair.com/

doesn't get any better then Falk

[svandamme]

Originally Posted by PorscheGAL

Just curious: Why are you looking for a copper pot?

Copper is the best temp conductor.
So gas stove + copper pot is the best way for delicate sauces that require very careful application of heat.

Induction and steel pan is great for steaks, but for sauses, like béarnaise .. you'll have a bigger risk of over heating and it shifting on ya

[Superman]

The brass handles do get hot, as jyl says. The tab at the top of the lid gets even hotter. I guess that's why cooks wear a rag on their shoulders. I'm not sure I would want our Mauviel sauce pan to be thicker. At 2mm, it is heavy enough and I think I could use it as a hammer without causing much damage.

Falk appears to be thinner and less expensive, but also made with craftsmanship. I thought I was doing well when I cleared my kitchen of teflon and used only stainless. Revereware, until I got even smarter. The Mauviel and the Le Creuset are a joy, and cast iron does almost all the rest.

[svandamme]

cast iron is the opposite of copper.. ok for a stew, to sear meat.. or for mixed use stove/oven.
but you just can't make sauces in it. It's to slow at changing temps.

Sauce pans have to be thin and copper.. temp control is key (Which you do not have with cast iron, or lesser extent steel), try making anything caramelize in cast iron..
takes forever to get hot and by the time you get the heat in it.. you can't turn it off again.. and it burns.

Falk is the cream of the crop , they are known by chefs world wide.. they are not cheap at all.

[svandamme]

170 euro for a 14 cm diameter sautuese is not inexpensive..
240 for a 20 cm mouseline pot...

you don't use these to cook your spaghetti.