Copper Dilemma - How Thin Can You Really Go?


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Copper Dilemma - How Thin Can You Really Go?

sherrib | | Feb 26, 2010 10:37 AM

I've been researching some copper cookware. I've read that the copper should be at least 2.5 mm thick to be considered "worth" it. I've seen a paella pan (16 inch diameter) in Williams-Sonoma by Mauviel. The WS website claims the piece has 2mm copper. In doing more research, I've discovered that this particular line of Mauviel is anywhere from 1.2mm to 2mm thick. They don't specify ANYWHERE what the thicknesses of each individual piece are. I've called Mauviel USA and annoyed their customer relations woman until she looked it up and found the same information I did (she was actually extremely nice about it ). So, basically, I don't know the thickness of this pan (neither does anyone else, it seems). What I like about it is that it has a very large surface area (13 1/2 inches!). I thought it would make a great fry pan. So, let's say, worst case scenario, it is only 1.2 mm (I'm guessing that it actually might be 1.6mm). How much of a difference would I notice cooking in this pan versus a 2.5mm thick one? (The reason I am interested in it at all is that I have not seen 2.5mm copper pans larger than 11 inches in diameter).

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