So I have been dreaming of buying a couple pans from Mauviel, the copper m'héritage ones with the inox inside. Possibly with bronze handle.
Problem, after much research, I think I overdid it and I am now wondering if I actually need them. Things is, I just adore the product. It is beautiful and looks like a family heirloom youd keep for decades.
But.. I am reading that copper does not take high heat well..
Currently living in France for a while, i have very crappy cookware (5E ikea pans) for the time being except for a lovely Le Creuset dutch oven that I got from grandma.
But back home (US), I have a beautifully working all clad stainless steel pan that cooks meat great, a bunch of calphalon (non stick, soon to be trashed...hate them now)
So given that meat goes into stainless (or cast iron) for best cooking (according to my research at least), what would a copper mauviel frying pan be good for?
Vegetables? Fish? Meat as well?
I just want to make sure I don't drop 120 euros+ on something I will end up not liking that much.
My ultimate plan for cookware was to have my all clad stainless, a stainless every day saucepan (love my cuisinart for that), a copper frying pan and a copper sauce pan (for sauces), and a small non stick frying pan. As well as a small and a big Le creuset dutch oven.
Do you own copper cookware (with inox inside?). What is it best for? Is it as difficult to clean as the stainless steel all clad ? It copper vs stainless vs ?? just a matter of preferences?
Went to Dehillerin in Paris and ended up buying a (way too) big steel pan. I hate it. I know I am supposed to get it "culotté" and not wash it but it is not for me. I just don't like cooking in it and cooking in old dirt. It might be clean but it is not appealing to me.
Thanks for your input!
Updated 5 months ago | 3
Updated 2 months ago | 4
Updated 2 months ago | 11
Updated 2 months ago | 1
Updated 5 months ago | 18