thank you.

The meat was tough, so I cooked it slowly to prevent it from becoming tough. I like the red wine sauce made in a separate pot. Of course, the pan sauce made using the deglazing technique is also delicious.

I did not "deglaze". I only did the "Arroser". I usually do "deglaze" most dishes. And never miss the dried sauce that sticks to the sides of the pan. I also often make "Pan sauce", and understand the importance of the caramelized bits on a hot pan ("Suc": delicious brown bits from the searing process stuck on the bottom of the pan). However, we did not do them in this video. There is only one reason for that. I prioritized the beauty of the sauce over its deliciousness, for the video. It looks more formal. That's all. The sauce made by deglazing the Suc is delicious, but if I try to make the sauce look nice for the video, I have to strain it with Chinois, which is cumbersome. It also takes time.

I do not sauté vegetables in this copper frying pan. When I sauté vegetables, I use the black colored one. It is a cookware made of cast iron. I mainly use one made by Lodge. When I sauté vegetables, I use carbon steel cookware. I use a Chinese wok or Debuyer frying pan. I use Mauviel copper pans for sautéing meat and fish because they have low and flat sides. However, I haven't used this copper frying pan in a year. I have a Matfer copper frying pan, and I use it all the time. I love Matfer-BOURGEAT copper cookwear.

@@taisa_video Thanks for answering my question! I had ordered this pan last month when I discovered Mauviel USA was having a sale. However, the low sides hadn't registered upon order and was fretting about being able to saute vegetables. They have now shipped so I guess we'll see how it goes. But it sounds like I am opposite of how you use your pans; I use my grandmother's vintage cast iron for steak. I had wanted a frying pan for vegetables as I like rounded sides as opposed to the straight sides of an actual saute pan. But I picked this Mauviel that is probably too much of a lyonnaise shape. I had originally had my eye on Falk but then this Mauviel sale came up.

@@VonFisch1 Congratulations on your new copper frying pan. I know Mauviel is very expensive. You are a financial success person. Like you, I also use a cast iron skillet to cook steaks. I also have a Lodge grill pan. I also use a big and flat carbon steel grill plate. It is at least 9mm thick. I cook steak with a variety of cookware, including sous vide and reverse sear methods. This video was shot for people who are considering copper cookware. The purpose of this video is to show 1) Copper frying pans should be preheated over low-medium or medium heat. 2) Use low-medium or medium heat to cook a steak. (Japanese gas stoves have weaker heat than those in the West.) Short-tempered people preheat and cook copper cookware over high heat. This is overestimating the thermal conductivity of copper. Even a 2.5mm thickness of copper can produce uneven heat. I have 3mm copper cookware. I also have a 6mm copper plate. Therefore, I am well aware of that. Copper cookware should be preheated slowly and cooked slowly. I wanted to show the point that even if it is only 2.5mm thick, copper cookware can heat the food and cook a steak to perfection. If you live in the US, you can easily get a 3mm thick copper diffuser. You can use the copper diffuser on a gas stove to sauté food in a frying pan to better heat the food. What is important in cooking is that there is no uneven heat on the cooking surface and that the temperature does not drop when the food is put in. The thicker the pan, the better. That's why everyone is looking for copper cookware with thick. However, the thicker the plate, the heavy and higher the price. This is why a copper diffuser is useful. Most restaurants in Japan that specialize in expensive steaks, such as KOBE BEEF, use thick carbon steel griddle plates. Most high-end restaurants use 20-30mm carbon steel plates. The Mauviel copper pans have low sides, making it easier to use a turner. This is a big advantage. In other words, this pan is the perfect cookware for sautéing soft-bodied fish. You can slide the large turner under the food with ease. You can flip the fish without destroying its shape.

@@taisa_video Thanks for the info. I am aware of some of copper's characteristics. I have Demeyere Atlantis disc based and a Falk saucier, but that is the copper core as I was contemplating induction at one point. That saucier is excellent for delicate sauces and drops cold. This was not a light purchase but Mauviel USA had a big sale so I did get it at a decent price, they apparently were closing out on the ones with the real cast iron handles. But was negligent in not really taking in the shape of the pan. The pressure was on so had to make a quick decision and apparently got the last one as they were sold out when I checked back after purchase. Good to know the fish does well in it, I would think the tin-lined would be less sticky than stainless steel for it, though. I will see how things go in this pan. All my other frying pans are more of the rounded sides. I appreciate the info about the copper diffuser plate, I will have to look into it. You use that for your other pans of other properties like the cast iron that can be less even on gas?

@@VonFisch1 If you buy it at a reasonable price, you will not regret it. The most important thing is to eat good food. Copper diffuser and cast iron is the best combination on earth. You'll find the Bella Copper Heat Diffuser, Mauviel hasn't sold real cast iron handles for several years already, Mauviel pans have low sides so it's easy to make pancakes and crepes. Also great for cooking eggs. Enjoy your cooking.

Mouviel M250C 26cm

This is Mauviel M’heritage M250C 26cm (6405.26). M’heritage=Copper/Inox (Sainless steel)

As long as you don't preheat it to an extremely high temperature, there is nothing wrong with it. There is no problem at all if it is in Leidenfrost (180-200 degrees). I have been using this frying pan for about 10 years.

@@taisa_video Ok thanks. What do you prefer Mauviel or Matfer for the frying pan?

@@svtrader Matfer is better.

My pan is M250C 6504-26. 26cm(10.2inch).

Yes / 26cm

Considering you can't cook directly on copper Mr Brick, what would you suggest a copper pan be lined with.. a roofing shingle?? ☝️😂

@@roospike Silver. It has similar properties to tin (high heat conductivity and not hydro- / Oleophobic / expands and contracts well, which means no microfisures that will adhere food while browning), but a higher melting point (over 900 degrees C) which makes it pretty much idiot proof. Material wise it should not be expensive