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Cookware

Mazzeti silver clad copper pans (and other copper pans)

MatusK | Sep 28, 201408:42 AM     30

Hello,

I am new here! The main reason to join was to find out more about copper pans. I am planning to get a large pan (or sauteuse) with diameter 28 - 30 cm which should replace our Greenpan in similar size. The problem with the Greenpan is very bad heat transfer (takes ages to heat up - we have electric stove with glass surface) and in the mean time the ceramic surface got quite sticky. As I started to look for a replacement I figured out that there are copper pans (clad with SS, tin or even silver) and started to look more into detail.

After some browsing and reading I learned that the pan should not be too thin (2.5mm rather than 1.5mm) and that it is going to be heavy :) And it may require certain amount of care - but that should not be a problem as I use several hand made Japanese kitchen knives (some of the from carbon steel) and use them carefully.

The pan I am interested in will mostly be used on preparing pasta sauce and mixing with pasta (thus the size even though I only cook for 2) and some meet cooking.

Concerning the copper pans - I understand the properties, but I need to make sure that the pan will work in our environment. We cook on electric stove with glass top, so for the pan to work properly the bottom needs to be flat.

After all this long introduction - my question is actually rather simple - The Mazzetti pans have hammer finished bottom (I have read that information here, actually). I have contacted them and they say that while the bottom is indeed hammer finished, it should be flat within 0.5mm. My question is - is that 'flat enough' or should I rather look elsewhere?

My other options include Falk (the stew pan), Mauviel M250 or maybe the Weyersberg (German maker, though their pans are only 2mm thick).

thank you

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