Just a hint to clean up the stainless part of that skillet just use a halved lemon and sprinkle salt on it and wash the entire pan with it.. All purdy again like new.. I purchased a half horsepower cast iron bottomed polisher buffer to make my copper mirror pretty once every few years!
Yes, you are right about the thinner copper mauviel pans. I bought the 1.5 thickness only bc the set was half price. No way would have I bought them at full price! I find I only mainly use the pots for cooking anything liquid bc water boils very fast, like pasta water, and water for quick steaming. Or re-heating soup. I don’t use the fry pan much bc of the thinness. I recently bought a 25cm 2.5 thickness mauviel fry pan (in clearance bc store said they were not getting more in) with the electroplated cast look handle and find I like the thicker pans for fry pans. By the way, the sales person told me the 1.5 are home cook lines, while the 2.5 was professional line.
My Falk 2.2 is thicker than mauviel 2.5 so mauviel is being returned. I'm very thankful for free returns so I get to see for myself. Also, mauviel doesnt flare the lip and the brass handles are awful compared to cast iron. Falk is better in every aspect.
Good review. I was hoping this Mauviel sautee pan could be ideał all rounder, decent enough to sear the staek and do all sorts of other things but I guess meat would overcook in it before crust forms
Thanks for sharing your views on copper, you made a lot of good points. I have a Mauviel 24cm saute pan that has been used for 2 years, a bit heavy to be used on a daily basis, but the major problem was with the bronze handle, it gets really hot after a few minutes during cooking, also it leaves my hand with a "rusty" metallic smell every time I handle it, apart from all these the pan works really well. I recently purchased a Mauviel 20cm 2.00 thick saucepan with cast iron handle, still on its way, i'm curious to see how will it perform against the thickness difference. About thickness: I don't know if makers like Mauviel discontinued 2.5mm thickness line and changed it to 2.0mm solely for the material cost reason, I mean, the copper price is like $10 or less per kg... but their pans are selling for like $300-$400 a piece, are they really willing to risk their brand reputation by making a inferior product with less material used? I don't know. To me there could also be a possibility that they made the change to cater the consumer needs, copper pans are extremely heavy, but thicker doesn't always mean better; 3.0mm thickness and above are already a thing in the past. One of the biggest advantage of copper is that it heats up (and cool down) quickly allowing a better heat control, but thicker construction can make precision heat control difficult because it takes longer to head up and cool down, I think what they're trying to experiment is to find a sweet spot between the performance and the efficient weight and that 2.0mm thickness is probably the result they have concluded. I did an online research and noticed that most people in the copper community have this stereotyped impression for extra thickness, but NO ONE has ever proved that 2.5mm thickness is superior than the 2.00mm in actual cooking performance, including all the UA-cam review that I watched. One of them is Uncle Scott in his copper review, the guy (very nice gentlemen) always fussy about pans thinner than 2.5mm but in his 2.0mm thick fry pan review he admitted it worked perfectly. As for the 1.5mm thickness, I've never handled one myself nor seen any any UA-cam reviews so far, so I'd be very interested to see how it performs if someone uploads their review
I have the mauviel 1.5mm set, I mainly reach for the pots and not the fry pans. Like you said the thinner copper heats up and cools down very quickly, so I use the pots for anything liquid. Boiling water for pasta, water for steaming, or re-heating left over soup. I like how it boils up very quickly. The fry pan on the other hand I find too thin. I bought a mauviel 2.5 on clearance bc the sales person said they are not getting any more 2.5 in.
@@selinalay2064 thank you for the info, always interested to know how the 1.5mm ones perform, seems to me that thinner construction offers better heat control. I've been using my 2.0mm saucepan for a few weeks, it's good but still extremely heavy. Mauviel discontinued 2.5mm line in 2021, the new 2.00mm ones now have thicker stainless lining (0.5mm)
@@vinsa518 it does get hot but not too hot to handle in my experience. I mainly use it to cook soup and pasta, when cooking pasta (from cold water to boiled water until pasta cooked: about 25 mins cooking time), the part of the handle near the rivet area got quite hot but the other end isn't hot at all, I always use bare hands when handling it and it's fine, way better than the bronze handle for sure. But the little cast iron handle on the lid does get quite hot pretty quick once the water is boiled
About six months ago I purchased a stainless-lined copper Falk 1.4 qt saucier with copper lid, new, from Falk USA. It was their "try me" promotion which discounts certain stock by 40 to 50 percent off the list. Do they offer that promotion in Europe? I use the saucier quite frequently and am generally pleased with its performance. How does it perform compared to the 2.1 qt Atlantis saucier that I also own? On my gas stove, I feel I can control the heat better when using the Falk. Better control means better results. While the Falk was still the more expensive of the two pans, the difference in discounted cost between them was only $30 US. We pay more for Demeyere in the US than Europeans do in the EU. But that tariff applies to Falk products bought from the US, as well. In the US, the price difference between the brands is negligible. In this comparison, Falk Copper is the easy choice over Demeyere Atlantis. Another excellent Falk product is their copper-core line. Compared directly to the US made, All-Clad copper-core line, there is a considerable price difference between similar pieces. In the US, a copper-core All-Clad 6qt-sauté pan is about 30% cheaper than its Falk counterpart. The Falk pan has superior performance to the All-Clad; but the cost difference is more substantial. Both differences may be due to the fact that the All-Clad has about 30% less copper in it than the Falk. In this case, however, I don't think that the Falk performs so much better that it is worth the upgrade, considering its price.
Falk also does the 50% Try-me offer in Europe, but it's also only for the smallest saucier which I find far too small to be useful for anything. I'm not a fan of the All-Clad copper core. The copper layer is only 1mm thick and the whole pan is apparently only 1.9mm thick, which is too thin in my opinion.
@@mq46312 The reason I like the smaller Falk is that size matters when reducing sauces. Large thermal masses with greater areas, when reducing lesser quantities of sauce, can overcook the sauce quickly. Larger is not always better. I use that size of pot quite frequently. A couple of nights ago I made a lamb sauce in it that was fantastic. Who needs more than a quart of lamb sauce? I don't run a restaurant. The mass of All-Clad copper core is perfect for me, especially given its price. Larger thermal masses tend to be less nimble when cooking. All cookware presents a set of compromises, and are in fact designed and engineered that way. When I need it, I sear meats using far less expensive carbon steel or cast iron, because they excel at producing the Maillard reaction and crust I am looking for, quickly and reliably. Millions of cooks agree. Keep in mind that heat conductance tests at Centurylife.org showed that the All-Clad copper-core skillets were as good at spreading heat as the Demeyere proline skillets, but are lighter and less expensive. It's not as if I find anything objectively wrong with Atlantis cookware. In fact I like it, but I cannot justify its cost in comparison based just on performance. Your opinions obviously differ.
@@mq46312 I like my copper core, but one has to expect it to behave differently than a 2-ply. The best way to appreciate them is to accept that their best quality is perfectly even heat. I mean, Perfectly even heat in the copper core across the surface. They're heavy... not as heavy as copper 2ply, but they do have significant mass. And with the added Stainless cladding they're tough as nails.
When copper acquires patina, does it form a protective layer on the copper so only the surface loses its luster? I'd imagine if you polish it every time to get rid of it, it slowly gets thinner and thinner.
@@mq46312 I never owned a pot or pan from Demeyere with an Atlantis disc bottom, as I prefer All-Clad copper core to it. (Although I do own the Atlantis saucier, which while superb is discless multi-clad.) Even after having read numerous reviews claiming that Atlantis pans never warp under any circumstance, I still had my suspicions; because I have personally warped almost every type of pan there is to warp. You have confirmed my suspicion that such claims were just wishful thinking. Thank you for your honesty.
@@garbledstoic The Atlantis arrived like this. Was not warped due to improper heating. The bottom of the Atlantis always has a curvature. This was a design choice.
@@mq46312 A design choice meant to allow uneven expansion in a way that lessens the tendency to bulge downward, therefore reducing the tendency to spin on a flat surface while the pan is initially heating. While I don't mind it, many cooks find that that the design results in the unveven pooling of cooking oil.
@@garbledstoic true although the Atlantis has no pooling issue. Neither does the Proline. I did however get pooling in a 32cm Industry, which I did not like.
Thank you, great video! One more thing to note that is so important... Mauviel uses aluminum in most of their cookware. Almost every single Mauviel product (with the exception of the 150 S line) has aluminum in the core and/or handles...while charging a solid copper premium, criminal! They do not list aluminum on their website as one of the materials used, but I confirmed with their customer service department. On the other hand Falk does not sell even one product with any aluminum whatsoever. Zero aluminum, more copper, and a better price! Falk is undoubtedly the better option.
First of all pans have been 2- 2.5 mm + for a long time by taking it to 1.5 mm obviously that's not how they were designed heat retention thermomast they would have done that to begin with, now it's about cash and sales and not necessarily quality and cooking. I see a lot of copper clad pans that are 1.5 mm copper then you have the aluminum and the stainless steel on top of it...
@@Falkcopper same with instruments... silver plating makes makes a very fast responding horn. Where a gold plated brass instrument has a slightly warmer and soft sound. A bell made from copper vs brass is very dark and buttery sounding. These are in- comparison descriptions across product lines for brass instruments
Just a hint to clean up the stainless part of that skillet just use a halved lemon and sprinkle salt on it and wash the entire pan with it.. All purdy again like new.. I purchased a half horsepower cast iron bottomed polisher buffer to make my copper mirror pretty once every few years!
Yes, you are right about the thinner copper mauviel pans. I bought the 1.5 thickness only bc the set was half price. No way would have I bought them at full price! I find I only mainly use the pots for cooking anything liquid bc water boils very fast, like pasta water, and water for quick steaming. Or re-heating soup. I don’t use the fry pan much bc of the thinness. I recently bought a 25cm 2.5 thickness mauviel fry pan (in clearance bc store said they were not getting more in) with the electroplated cast look handle and find I like the thicker pans for fry pans.
By the way, the sales person told me the 1.5 are home cook lines, while the 2.5 was professional line.
honestly the frying pan sounds like a good and fast breakfast egg pan
My Falk 2.2 is thicker than mauviel 2.5 so mauviel is being returned. I'm very thankful for free returns so I get to see for myself. Also, mauviel doesnt flare the lip and the brass handles are awful compared to cast iron. Falk is better in every aspect.
Good review. I was hoping this Mauviel sautee pan could be ideał all rounder, decent enough to sear the staek and do all sorts of other things but I guess meat would overcook in it before crust forms
Thanks for sharing your views on copper, you made a lot of good points. I have a Mauviel 24cm saute pan that has been used for 2 years, a bit heavy to be used on a daily basis, but the major problem was with the bronze handle, it gets really hot after a few minutes during cooking, also it leaves my hand with a "rusty" metallic smell every time I handle it, apart from all these the pan works really well. I recently purchased a Mauviel 20cm 2.00 thick saucepan with cast iron handle, still on its way, i'm curious to see how will it perform against the thickness difference.
About thickness: I don't know if makers like Mauviel discontinued 2.5mm thickness line and changed it to 2.0mm solely for the material cost reason, I mean, the copper price is like $10 or less per kg... but their pans are selling for like $300-$400 a piece, are they really willing to risk their brand reputation by making a inferior product with less material used? I don't know. To me there could also be a possibility that they made the change to cater the consumer needs, copper pans are extremely heavy, but thicker doesn't always mean better; 3.0mm thickness and above are already a thing in the past. One of the biggest advantage of copper is that it heats up (and cool down) quickly allowing a better heat control, but thicker construction can make precision heat control difficult because it takes longer to head up and cool down, I think what they're trying to experiment is to find a sweet spot between the performance and the efficient weight and that 2.0mm thickness is probably the result they have concluded. I did an online research and noticed that most people in the copper community have this stereotyped impression for extra thickness, but NO ONE has ever proved that 2.5mm thickness is superior than the 2.00mm in actual cooking performance, including all the UA-cam review that I watched. One of them is Uncle Scott in his copper review, the guy (very nice gentlemen) always fussy about pans thinner than 2.5mm but in his 2.0mm thick fry pan review he admitted it worked perfectly. As for the 1.5mm thickness, I've never handled one myself nor seen any any UA-cam reviews so far, so I'd be very interested to see how it performs if someone uploads their review
I have the mauviel 1.5mm set, I mainly reach for the pots and not the fry pans. Like you said the thinner copper heats up and cools down very quickly, so I use the pots for anything liquid. Boiling water for pasta, water for steaming, or re-heating left over soup. I like how it boils up very quickly. The fry pan on the other hand I find too thin. I bought a mauviel 2.5 on clearance bc the sales person said they are not getting any more 2.5 in.
@@selinalay2064 thank you for the info, always interested to know how the 1.5mm ones perform, seems to me that thinner construction offers better heat control. I've been using my 2.0mm saucepan for a few weeks, it's good but still extremely heavy. Mauviel discontinued 2.5mm line in 2021, the new 2.00mm ones now have thicker stainless lining (0.5mm)
@@ABACUStoPC does the cast iron handle on the mauviel 2.0 get hot while cooking?
@@vinsa518 it does get hot but not too hot to handle in my experience. I mainly use it to cook soup and pasta, when cooking pasta (from cold water to boiled water until pasta cooked: about 25 mins cooking time), the part of the handle near the rivet area got quite hot but the other end isn't hot at all, I always use bare hands when handling it and it's fine, way better than the bronze handle for sure. But the little cast iron handle on the lid does get quite hot pretty quick once the water is boiled
I use a thin copper pan with tin lining for pancakes. Just amazing.
you should never turn it on maximum heat when cooking with copper Mauviel. It's in the manual.
About six months ago I purchased a stainless-lined copper Falk 1.4 qt saucier with copper lid, new, from Falk USA. It was their "try me" promotion which discounts certain stock by 40 to 50 percent off the list. Do they offer that promotion in Europe? I use the saucier quite frequently and am generally pleased with its performance. How does it perform compared to the 2.1 qt Atlantis saucier that I also own? On my gas stove, I feel I can control the heat better when using the Falk. Better control means better results.
While the Falk was still the more expensive of the two pans, the difference in discounted cost between them was only $30 US. We pay more for Demeyere in the US than Europeans do in the EU. But that tariff applies to Falk products bought from the US, as well. In the US, the price difference between the brands is negligible. In this comparison, Falk Copper is the easy choice over Demeyere Atlantis.
Another excellent Falk product is their copper-core line. Compared directly to the US made, All-Clad copper-core line, there is a considerable price difference between similar pieces. In the US, a copper-core All-Clad 6qt-sauté pan is about 30% cheaper than its Falk counterpart. The Falk pan has superior performance to the All-Clad; but the cost difference is more substantial. Both differences may be due to the fact that the All-Clad has about 30% less copper in it than the Falk. In this case, however, I don't think that the Falk performs so much better that it is worth the upgrade, considering its price.
Falk also does the 50% Try-me offer in Europe, but it's also only for the smallest saucier which I find far too small to be useful for anything. I'm not a fan of the All-Clad copper core. The copper layer is only 1mm thick and the whole pan is apparently only 1.9mm thick, which is too thin in my opinion.
@@mq46312 The reason I like the smaller Falk is that size matters when reducing sauces. Large thermal masses with greater areas, when reducing lesser quantities of sauce, can overcook the sauce quickly. Larger is not always better. I use that size of pot quite frequently. A couple of nights ago I made a lamb sauce in it that was fantastic. Who needs more than a quart of lamb sauce? I don't run a restaurant.
The mass of All-Clad copper core is perfect for me, especially given its price. Larger thermal masses tend to be less nimble when cooking. All cookware presents a set of compromises, and are in fact designed and engineered that way. When I need it, I sear meats using far less expensive carbon steel or cast iron, because they excel at producing the Maillard reaction and crust I am looking for, quickly and reliably. Millions of cooks agree.
Keep in mind that heat conductance tests at Centurylife.org showed that the All-Clad copper-core skillets were as good at spreading heat as the Demeyere proline skillets, but are lighter and less expensive. It's not as if I find anything objectively wrong with Atlantis cookware. In fact I like it, but I cannot justify its cost in comparison based just on performance. Your opinions obviously differ.
@@mq46312 I like my copper core, but one has to expect it to behave differently than a 2-ply. The best way to appreciate them is to accept that their best quality is perfectly even heat. I mean, Perfectly even heat in the copper core across the surface. They're heavy... not as heavy as copper 2ply, but they do have significant mass. And with the added Stainless cladding they're tough as nails.
When copper acquires patina, does it form a protective layer on the copper so only the surface loses its luster? I'd imagine if you polish it every time to get rid of it, it slowly gets thinner and thinner.
No it doesn't. Polishing gently with salt and vinegar won't make it thinner.
What’s happened to your Demeyere Atlantis sauce pan?
It's bottom is curved more than it should. It wobbles on my stove.
@@mq46312 I never owned a pot or pan from Demeyere with an Atlantis disc bottom, as I prefer All-Clad copper core to it. (Although I do own the Atlantis saucier, which while superb is discless multi-clad.) Even after having read numerous reviews claiming that Atlantis pans never warp under any circumstance, I still had my suspicions; because I have personally warped almost every type of pan there is to warp. You have confirmed my suspicion that such claims were just wishful thinking. Thank you for your honesty.
@@garbledstoic The Atlantis arrived like this. Was not warped due to improper heating. The bottom of the Atlantis always has a curvature. This was a design choice.
@@mq46312 A design choice meant to allow uneven expansion in a way that lessens the tendency to bulge downward, therefore reducing the tendency to spin on a flat surface while the pan is initially heating. While I don't mind it, many cooks find that that the design results in the unveven pooling of cooking oil.
@@garbledstoic true although the Atlantis has no pooling issue. Neither does the Proline. I did however get pooling in a 32cm Industry, which I did not like.
Thank you, great video! One more thing to note that is so important... Mauviel uses aluminum in most of their cookware. Almost every single Mauviel product (with the exception of the 150 S line) has aluminum in the core and/or handles...while charging a solid copper premium, criminal! They do not list aluminum on their website as one of the materials used, but I confirmed with their customer service department. On the other hand Falk does not sell even one product with any aluminum whatsoever. Zero aluminum, more copper, and a better price! Falk is undoubtedly the better option.
Why would you do a video on a set of copper cookware for the home cook , when a ten piece set of Mauviel or matfer bourgeat costs $3000 ?
Some homeowners have a lot of money.
Copper is expensive because it's relatively rare and there are so many other uses for it. The most obvious one is electrical wire.
First of all pans have been 2- 2.5 mm + for a long time by taking it to 1.5 mm obviously that's not how they were designed heat retention thermomast they would have done that to begin with, now it's about cash and sales and not necessarily quality and cooking.
I see a lot of copper clad pans that are 1.5 mm copper then you have the aluminum and the stainless steel on top of it...
Gold, then Silver, then Copper, then Aluminum is the order of conductivity.
That's wrong: it's silver, copper, gold, aluminium.
@@Falkcopper same with instruments... silver plating makes makes a very fast responding horn. Where a gold plated brass instrument has a slightly warmer and soft sound. A bell made from copper vs brass is very dark and buttery sounding. These are in- comparison descriptions across product lines for brass instruments
gold is used because it doesn't corrode or patina