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Copper Sauté Pans

I inaugurated my copper Mauviel saute pan...

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I inaugurated my copper Mauviel saute pan...

E_M | Mar 15, 2011 03:40 PM

by cooking up some filet mignons in a wine reduction sauce.

First, I heated up some OO in the pan. It came to temperature very quickly, which is something, because all we have is a crappy electric cooktop. I sat back and whistled a happy tune for about 7 minutes, until the filets released themselves. Then I flipped them and waited some more.

I couldn't figure out how long to put them in the oven, so I just reduced the heat and finished them in the pan, turning them occasionally so they'd cook evenly.

When I was done, they were beautifully cooked, with no gray in the middle, and so tender you could eat them with a spoon. Or, almost.

My observations: quick heating, absolutely even heating, tasty fond, and easy clean-up.

I'd say it was the most superior pan I own, if not for the fact that every single one of our other pans are either yucky non-stick or totally warped from years on a gas stove.

I will be using this pan in my next kitchen, on a gas hob to supplement the induction cooktop I want. While not instantaneous, the time it took to come to and return to temperature was under 5 minutes. I can live with that.

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