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Hello from France and thank you for your amazing channel. Just a thing : to clean copper surfaces, you are not obliged to use chimical or industrial products (even Mauviel's). You will obtain the best and fastest result with a mix of coarse salt (a little), white vinegar (a lot) and flour (a little). After, just rinse with clear water. This miraculous past is the "recipe" of the french chefs. Try it!

Thoroughly enjoy your presentation style. Applause tracks, “appeal to authority” (son w food on face) , not taking oneself too seriously, all while delivering trial based review. Really great delivery. Thanks for the incite and the laughs.

So I own Matfer Bourgeat copper. It is 2 mm thick copper with stainless steel lining. It was shiny but has since become "brushed" as I have cleaned it. It has forged iron handles and is very heavy but cooks like a dream. Falk USA sells Belgian made copper with stainless lining. It is brushed and the interior is brushed stainless. They sell the true forged iron handle and a stainless modern version as well. I own the Mauviel M'Cook stainless 5 ply. It has the old iron handles and I love it. Interesting note on Mauviel's handles: the forge that made their traditional forged iron handles burned down. They have been scrambling for about 5 years now to get a good replacement. They always offered bronze on their copper. But now they have bronze, the handles like your copper pans have, and stainless. I was so glad to get the ones I have with the real forged iron handles. These forged handles have a beautiful gray color and a sheen to them. I say "forged" as they are each hand crafted not merely poured molten iron like cast iron is. Brooklyn copper is legit. But has tin lining which I just don't care for. Love your channel! Try a made in carbon pan sometime and let me know what you think. Nice design with a stainless handle.

Bought a 7 piece floor model at W.S a few months back. These are by far, the best performing pans I have ever used. There is a learning curve, such as knowing when to flip your meat, and to NEVER cook on heats over medium (especially on a flat top). The only piece I’m not thrilled with as much would be the soup pan. While it’s very good, I find it takes a very long time to heat up, and you may need to brown things in another pan, the. Transfer over. It’s good, but a le Creuset would probably be better in that instance. Overall, I would recommend 10 inch fry pan. 10-12 inch deep pan (taller sides) with lid The sauce pan in this video

These copper pots absolutely shine during candy making. My wife uses the same pot to make 15-20lbs of dark chocolate almond toffee each December for gifts. This pot was the tool in making candy that was game changing.

I am watching this video like the sixth time now, cause i am so addicted to the beauty of the mauviel copper pans. Cant wait to get mine.

I still use my grandma's copper pan, it say from when she was 20 years old. so the the pan is already 76 years old

You are the homecook I aspire to be! Keep up the quality content Scott.

Omg this is my new favourite cooking chanel. I am biased because I have a 13 months old son so when ever I see other people have amazing connection to children I Just respect and love it. This plus your HILLARIOUS narration with crappy clapping sound is just something only you Uncle Scot can get away with and still remain funny. Bless you and those gorgous babies

This is a really thorough review! Much appreciated.

This is an excellent review. Everything explained very well.

Great review. Helped me make a decision. Thank you.

Just purchased a Mauviel 3.6 Qt sauce pot prior to seeing your video. Glad I found your review on the frypan and pot. I feel better on the pot purchase and have gained some knowledge on future pan purchases. Thanks!!!

Very detailed review! Thanks a lot.

just doing some research into copper cookware. This is one of the best reviews on them I've seen. I really appreciate how you compared to SS and CS with the Mauviel Copper... GREAT REVIEW! and thank you.

That kid of yours has a future as a food critic. Cute as button too!

Just stumbled on your review (during coronavirus lockdown). I have a few vintage copper pots, but hadn't really seen such an interesting and in depth review. Thanks. And if I ask me the clapping can stay.

I feel more confident in making an informed decision when purchasing the set now. Thanks!

Gee, this was SUCH a good review! Bravo 👏👏👏!!

thank you so much for this review. it was great.

Good video! I will not be spending that kind of money on any copper pans but you have expanded my knowledge of different pan materials. My opinion of kitchen cookware is it does not have to match. I feel that there is certain cookware for specific needs and having a variety only enhances your skills. It is like my set of golf clubs, I have different brands of metal woods, irons, wedges and putters and I choose the brand of club based on how it feels and performs. Now the bad news, since watching your channel this last month my focus on cookware has casused me to spend money on it, as I have not spent money on cookware for 15 years! I am enjoying the qualities of good equipment. I just took advantage of the All-Clad VIP sell (2nd's and box damaged items) and scored a few pieces at 35-50% off. It is all your fault! Keep up the good work.

Outstanding review, seriously great; you just saved me from buying a ton of all-clad, I like matched everything so Mauviel it is!

Great work and a good working review, I've had the 2.5 ml 8" Mauviel for 8+ yrs. I bought it on sale at Sur la tab for 99$ and it was my first copper pan. Obviously not seasoned, I don't cook eggs in it, but use it for practically everything else and that pan is solid. It's one of those pans that can be used for decades (or longer) with no degrading, a "lifer". If you like their sets, look on Amazon and you can get reasonably good deals for multiple pans w lids at the same time. You'll never have to replace them and they're amazing to cook with. I found their large 3+qt saute pan 2.5ml for 249 w lid and that pan is killer. That being said, a lot of quality solid products come out of France, you can see the pride in their workmanship and quality. For high temp frying pans stick to the seasoned carbon steel or cast iron, but for all other things I'd spend the extra on copper if possible. My Staub dutch oven is another killer pan for both stovetop and right into the oven. On a tangent, I bought a Cuisinart "pro" line sauce pan made in China which was terrible w staining and ended up returning it in less than two weeks, another Cuisinart made in France is rock solid and performs amazing, I still have it. Not a knock on China products, some products there are top notch (Apple, etc). Not a fan of the famous US stainless pans, don't like the handles - hard to grip well and pointing up at a weird angle. Btw, i'm in the camp of washing the outside, but never bother touching the patina with polish type products.

Excellent review, answered all the questions I had.

These are on my list to purchase! ❤️

Thanks for your great video--very informative and entertaining!

The sauce pan of that line of products is the dream pan to make my own home made ghee from salt free grass fed butter and of course making cream based sauces, heating cream to prepare “crème brûlée”, etc. I received it as a wedding gift and so pleased with it.

A well-done, informative, thoughtful video. As an owner of several Mauviel 250 pieces, including a monster 18 qt. stock pot, I was interested in your take on the fry pan (which I don’t own). You nay have saved me some money! By the way, the laugh track was initially humorous but didn’t age well. I’d lose it. Adorable kid.

We've had the Mauviel Copper pots & pans for about 5 years now, we went with the 250 cm, we absolutely love these beauties!! One of the best decisions we ever made; these suckers are very heavy though, use these pans every day, you will get buff handling them!!

I use almost entirely Allclad. Took me a very long time, and purchased piece by piece as I had the money. I now have 6 pieces of Mauviel copper. Great. I use them as appropriate.

I use the 10 inch frying pan mainly to saute seafood. The primary reason for this is temperature control. When you take the pan off the heat the heat goes away so it is much easier to cook to perfection without the heat retained in the pan continuing to cook the meal.

14:25 yes season the stainless steel same as the carbon steel. Fill to a millimetre of oil, let it smoke. Rid of the oil. Rub, rub to remove oil to a smooth surface. Let cool. Then cook the egg just the same as carbon steel. And the egg swirls around. All the best.

Your presentation was excellent and extremely thorough. I am a big fan of the copper cookware, and what you covered on on the pot thicknesses is a game changer for me. Heavier and thicker ; the better. M250 is something I would not have otherwise taken into consideration. Much appreciated information.

Very well done! Thanks

"Alright!!!"... how cute :)

I agree with your assessment of copper cooking. I have a saucier and two saucepans in copper. I like your copper frying pan but your steel frying pans are my favorites, I have several that have been discontinued by debuyer who also made my copper which is thinner than yours. Keep up the great work. Some of my pans are 15 years old.

I LOVE my stainless lined Mauviel! Bourgeat is a great brand too. I agree with everything you said and if you're going to use these pans let them patina, otherwise you could drive yourself crazy trying to keep them spotless. Well worth it though, these will be passed down.

Thanks for this comprehensive testing video. I have been cooking with Mauviel 2.5 mm pans since 1994, getting one pan at a time until I had the pans I wanted, but not the pans I didn't want. There is no question that the performance is outstanding. That said, the Mauviel copper pans are like any other pans: you have to learn to cook with them for the best results.

Thank you this information was really helpful.

great review, thanks

Well considered. You really had a lot of good ways to show the process of testing.

Great review Uncle Scott! I really learned a lot about this expensive item. Somehow I think ppl buy copper because of the looks and the price tag it follows it w/o knowing how delicate this product is. I think most people just want things to be easy to use, last, looks good, and perform well. And come on, how can you have all good things in 1 basket??

Thanks for the review. For most people, ALL copper cookware is lumped together as a luxury product. Mauviels might be pretty but not pretty at the expense of function. The handles on Ruffoni's Historia line look painful to use. I was the kid that watched Julia Child on PBS while in middle school. But I was always on a budget so cookware was "the best I can afford" and the occasional splurge. My first Mauviel was the 10" M150B frying pan that I got at the Canadian branch of TJ Maxx for half price (still a lot for me). My primary workhorses are a cast iron skillet and Matfer carbon steel pan. But for acidic foods and finishing pasta in a sauce, the Mauviel excels. I have slowly rounded out with a 10" saute pan/lid and a smaller saucier/lid (they call it the curved splayed pan). BTW, when buying piece by piece, a good rule is to buy pans in the same diameter so different pans can share the same lid. The lids are not ridiculous ridiculous expensive but you really don't need one in every size.

I just purchased the All Clad D5 stainless 10 piece set. I love it!!!!

I recently bought a Mauviel 2-quart copper sugar pot and it's awesome. If your wife cooks with sugar/makes caramel, she would be in heaven. There's no wiping down the inside of the pot with a wet pastry brush, totally even heating, and it also comes up to temperature in about half the time as my triple-ply stainless steel pot. Also, if you run out of Copperbrill or don't want to spend $30 for a little jar of the stuff, heat up a liter of water, throw in a couple of handfuls of kosher salt, and the juice of half a lemon then dunk the pot in it. It works like a charm and I can't tell the difference between that and the Copperbrill. I just discovered your channel and you have a new subscriber.

I just bought a collection of French copper cookware. Of the 40 pieces, 7 are mauviel. I paid about $2000 totally including shipping. My first impressions are amazing. I've cooked in a few pieces and, well it cooks! It's beautiful! I like.

We have been using Bar Keeper’s for twenty years on our Mauviel and no problems.

Yep. My mother had copper Revere Ware pots, and she polished em after every use. They looked nice & worked well, but were too fussy for me so I gave them away to a cousin & they're still going strong!

Thank you for this very informative video! Looking to buy my first piece of copper cookware to start my collection. Don’t know what to look for when it comes to copper. Again Thanks !🥮🥞🥩

New to your channel and I love it! Thank you so much for this video because I’ve been wanting some old school looking copper pans but about passed out at the prices. And I am in no way a professional cook, so I wasn’t sure if it’s worth the investment. This video gives me a lot to think about. Thanks so much.

Great information on cooper cookware!

I own 10 and 12 inch mauviel skillets. They are awesome and stainless lining is very durable so they dont get any damage from steel wool or chainmail scrubber. Wish you make review video about bigger models too!.

Excellent video...thank you.

Great review!! I read something somewhere that the traditional tin surface is more non stick. But that it would wear and eventually need to be re-tined.

In 2019 I bought online a Mauviel M250C copper 28cm saute pan from Williams Sonoma Australia for Aud488 after 25% discount. Currently discounted price is Aud600 (RRP750). I only used low to medium heat and it heats up very quick. It is much better than my All Clad d5 and All Clad copper core which is very thin.

Very detailed and informative review, thanks for sharing. I bought a 24cm/2.5mm saute Pan not long ago, I totally agree that copper indeed has pros and cons, it conducts heat way better than stainless steel, but it's just too heavy to handle especially when hand wash (you need a strong wrist), I like the way old copper pans look so I don't polish it and let it develop toning, the major problem I have is that the brass handle leaves my hand with a very notable "rusty" smell every time I handle it, which is not ideal when you need to handle food in the kitchen, to me it's totally for looks so if you want to purchase a copper pan I say you go with those with stainless steel handles

Excellent video

Hi wow Insane deal you got on that set! Super lucky. wish I could find that deal

Watched this video 5 times Today I finally bought them

With your Mauviel copper, I wonder if you just needed to get the interior scrubbed down smooth first, and then use a somewhat lower heat. Too much heat can cause sticking just as too little heat will, too. Copper is more responsive (faster at transferring heat), so a lower flame may be the equivalent for the stainless sorts. And yes, your sausage did look more browned/darker than with the steel pan.

This video was so soothing. I’m purchasing the saucepan now. Adorable baby.

Great review, the pans are a little to expensive for my wallet, but they are nice. Growing up we had a set of Revere ware, they were nice to cook with but I remember the copper wearing thin on some of them. Being a tea drinker myself I find my favorite tea cup gets really stained after time, I use a teaspoon of 100% (Sodium Percarbonate) , oxi clean is 30% Sodium Percarbonate. You can find it on Amazon and it's not expensive compared to oxi clean, and it's safe to use. Just add the powder and fill with hot water and it rips those tea stains out, lots of very small bubbles do the work. It's used for cleaning brewing equipment.

10:00 "high fructose corn syrup" is an industrial product. So unless your wife is a food scientist, she's probably using regular old normal fructose corn syrup like Karo.

great video! thx!

I suggest you take a trip to Normandie and visit the Mauviel workshop. You will see one of the last handmade cupperware workshops in France. Many of the old great trades of France have been decimated by the Chinese. Unfortunately, the new French generation has lost interest in their old trades, so the artisans who work now at Mauviel may be the last. Then you may say their cookware is not so expensive, when you see how much time it really takes to make a pan traditionally by hand.

Your sound effects were funny - the first time! 😜😜😜

Great review. I have never been able to fry anything in a stainless pan. I always use cast iron. But I would love some copper stainless lined saucepans and stock pots.

Adorei, muito bem detalhado as informações. Além de que as panelas são lindas e práticas. Tenho loja e revendo panelas de cobre, em Abadiânia-GO Brazil.

Very good test and presentation of this Mauviel Copper cookware. It appears that the best use of copper pans is to make candy. The local chocolate / candy company uses only copper pans to make their sweets. It doesn’t scald the milk, but the price and care make it a dubious choice. I’d be interested in seeing a copper pot compared directly with an All Clad pot which has copper instead of aluminum sandwiched between the 2 layers of SS. The cost of these is pretty much the same on Amazon, but the care would be less for the All Clad cookware.

I've been cooking for well over 50 years, and I have some definite opinions concerning copper cookware. If I had a gas stove, I would have copper for everything except my skillets (I use plain carbon steel). The biggest advantage of copper is that it heats up amazingly fast, and cools down in a similar fashion. Using an electric stove which changes temperature at a rate which can be timed with a sundial, copper is a superfluous waste of money. There actually is one manufacturer that makes copper cookware that is induction capable. de Buyer makes/sells the Prima Matera line which will work on induction hobs/burners. Yes, Mauviel copper is very expensive, but the Prima Matera line is obscenely expensive. The Mauviel 2.5 mm iron handle 1.8 quart copper sauce pan WITH LID is US $315. Mauviel's 1.5 mm iron handled copper model, again with lid, is US $265. de Buyer's non-induction capable copper 1.9 quart sauce pan sans lid is US $259.95. de Buyer's Prima Matera 1.9 quart without lid is US $409.95. That's patently absurd and I would not spend that much money on a pot or a pan even if I had Bill Gates' or Warren Buffet's checking account. Mauviel sells a transition plate designed to make copper models induction capable. You sit the plate on the burner and sit your pot on the plate. The induction hob heats up the plate which in turn heats up the pot. This is acceptable if you are stewing or braising or even boiling where no rapidity in changes of temperature is required. But for making sauces, crepes, and certain other products the adapter plate arrangement creates an environment exactly like an electric stove which is far less than ideal. In summary, if you operate on a gas stove, buy copper. Do not waste your money on 1.5 mm copper but get the 2.5 mm thickness. Buy one copper non-stick fry pan and get carbon steel models for all the rest of your skillets. I have Mauviel M Steel skillets in 8 inch to 15 inch diameters. If you are cursed with an electric stove as I am forgo the copper except for baking products and selected specialty pieces (I have a Mauviel copper potato steamer). If you have an induction stove, again forgo the copper. I might be tempted to buy a single piece of Prima Matera, a saucier pan with a conical bottom if I had an induction range.

Scott, your channel way underrated. Great job.

I really enjoyed this review. It was down to earth and practical. I've had Mauviel copper cookware since around 2001 or so. Back then it was relatively expensive, but nothing like today. My first was the 9.4" sauteuse and I paid $140. and it shipped direct from France. Today, the regular price on the website is $645 for M'200 -- and it is not the same pan. My cast iron handle seems more substantial and the pan thickness is 2.5mm, whereas the M'200 thickness is 2.0mm. I do have more 2.5mm and some 2.0 that was offered back then. The thickness of the pan does make a difference in heat transference, but especially for tin. Stainless steel properties slow down the heat transference, despite the copper's efficiency. Most of mine are stainless interiors because I have not wanted to deal with the maintenance hassle and re-tinning needs that tin requires. I've not bought copper cookware for many years but recently did find some good deals on Etsy, direct from France, so I've added to my collection with some 1980s Bourgeat sauce pans plus a couple of other hard to find items (e.g., a 5 cup small stock pot/casserole with big cast iron side handles -- almost impossible to find and a lucky catch). The downside with Etsy sales from France is that the shipping costs are killer these days, but there are good deals to be found and even with shipping it can be so much cheaper than USA retail prices. I do let mine develop patina, but each year I give them all a good polish and have a week or so of enjoying all the shine which gradually fades within 4 to 6 weeks of usage. I truly enjoy the image of food cooking in a copper pot as well as the performance. Copper is definitely not for everyone, but if it makes you happy then try a piece or two like you did in the video and then decide whether it is worth diving in for more. Copper and Le Creuset on a stovetop seem to project an image of home comfort and good food. The imagery is definitely part of the enjoyment.

This is the best video review of mauviel cookware that I’ve seen. Thank you so much for making it! I just purchased a few pieces that were on sale and I’m debating on whether to give in and indulge in all of their goodness, or to be frugal and send them back :/ one question that I have is how has the bottom of the pots fared on your gas stovetop? Is there any damage from sliding them on the grates? Do you have to baby them and carefully pick them up and set them down again, or is it ok to slide a little? I know that I will be able to take good care of them, but I’m worried about well intentioned visitors who insist on helping out, that might not treat them as well as I do.

Over several years, I have purchased several used copper tin-lined saute and sauce pans made by various well known and many out of business companies. They all cook amazingly well and are unbelievably beautiful...but... I never cook with any of them because any movement whatsoever on the burner pan support or electrical range coils always, yes, always leaves deep scratches in the beautiful but soft copper bottoms. Until or unless i can find a solution to this annoying painful problem, my beautiful wiped-tin copper cookware will only be kitchen decorations. P. S. Heinz Tomato Ketchup is IMO the very best non-abrasive copper cleaner.

Uncle Scott do you think your wife would share here peanut brittle recipe. Thank you for all your informative videos. I took the plunge and brought a m200 3.6 quart Mauviel sauce pan. I really love it

Hi, Great review. Three remarks: 1. Are you sure your pans are 250 ? All my 250 pans and skillets have three rivets, and 150 have two rivets only. 2. Key to using your skillet is to use low fire. Mediumlow at the most. The copper is conductive the pan will be hot enough. Most problems come from using too much heat. 3. Copperbril by mauviel is expensive but absolutely worth it, it works way way better than any other copperpolish. Again , it is so effective you only need the smallest amount of polish to get results.

Can I use bar keepers friend on the inside? I have a ton of leftover brown stains in my copper mauviel, and have been wanting to take care of it. Should I just be cautious of not getting any on the copper? Thanks.

Cooper has higher density than steel, that is the reason why is heavier. if you want lightweight pans, look for aluminium and SS, like all clad. Do not get bronze handles, they are good heat conductors.

For optimal heat transfer, there's another manufacturer by the name of Soy that makes 99.9% fine all silver cookware. Insane prices but absolutely gorgeous!

Great meticulous review Thank you 💖 July 16th 2021

First, thanks for the entertaining and informative videos on your channel. I like your work. Now to my comment: On the raw metal surface on a carbon steel or cast iron one does not cook, but on the seasoning. Don't you think that you have to season the skillet to be able to judge the performance of the it if you are going to compare it to a seasoned carbon steel pan? About the sauce pan. I would really miss is that the rim of the sauce pan does not bend (rolled) outward the last millimeters. I think it is a big risk of that it will always drip fluid down the sides of the pan when pouring. Perhaps that is not such a big issue on gas since you burn it away but on glass I think it would smudge the stove quite quickly. I have both types of copper pans and I have retired the ones that does not have that bend at the rim because the difficulty of pouring with them without spill on the sides.

If I'm not mistaken, corn syrup is not the same as high fructose corn syrup. And your little boy is as cute as a button!

Just as an FYI, she bought the corn syrup in the supermarket and it’s Karo syrup, it isn’t high fructose corn syrup

Great video ! What are your thoughts on a first carbon skillet for a person coming from cast iron ? Price is not a concern , Also any thoughts on Made In carbon pan ? Thanks !

I like a few Cut small green onions to add to the Pan with smaller amounts of butter

I preheat my copper skillet with stainless steel linings like I do with other stainless steel pans before putting the oil. Otherwise there is no point using them as they stick badly when puting the fat in when cold. But my copper pan was second hand and I never heard that you cannot preheat them dry. Pan seems to survive without problem. I do also sometimes "soft season" the pan before making omelets. Preheat the pan with the water droplet test. Reduce heat a bit and thinly rub with an oiled paper towl the whole inside of the pan. It should look dry. Leave it on the flame until it just start to smoke a bit and let the pan cool. Now you can cook the most sensitive foods at low temperature with hardly any butter or fat at all. Off course it is not the same process as cast iron seasoning as it is not permanent. But I can't really see much benefit for copper in skillets or stock pots compared to 5 or 7 ply. The main benefit is for sauces as you illustrated in the video.

Hey uncle Scott, like your vids, and I even like your sound bites. Can you get a Solidteknics satin finish pan, season it and review it. I’d really like to see that. Currently loving my De Buyer omelette pan. Solidteknics is a bit pricey but I’m considering getting one. Please do your thing with it dude.

Thanks for the great review! I’m wondering what will happen if I put it in a dishwasher

Thanks for sharing. I agree, Mauviel 2.5 copper sauce pans are amazing. Good seasoned high carbon steel or cast iron for high temp frying is simply the way to go. If you cook fish, you will find that copper fry pan to be quite excellent. If you don't need it, I will gladly take it off your hands 😋

I have a lot of lodge cast and prefer it to all my cookware.

Hi from Alabama!!! Thanks for the information. Have you tried Mauviel stain stainless?

I rather spend money on something that I know I’m not gonna be disappointed... 4 sets of copper will do me just fine especially for the look. Thanks a lot for the video!!!

Fantastic review Scott. Makes me wish I were wealthy and could afford that level of cookware.

Thank you for the review! Just a quick question: What do you think of the lack of a pouring edge on the sauce pan? I believe you're used to not having it, considering you already have the classic All-Clad 3 layer pan, but how easy is it to pour, for example, small quantities on simmering milk without the milk running down the side of the pan?

So... beer with me as I'm not that experienced in cooking so far: my electric stove goes up to 3 in .5 steps. 1.5 is obviously medium. Which one is medium high? Is it 2 or 2.5? Or is 2.5 low-high? Every time I read/hear that I'm not really certain on which setting I should put my stove. When someone says low heat, is it 1 or .5?

How do you restore the bottom of the Copper pan

Hey can you try to measure the thickness of the saucepan with a ruler? I just picked up a Mauviel 24cm Saute and it measures exactly 2mm in thickness, so it doesn't look like the M150 or the M250. Maybe I got the newer M200?

Why isnt there anyone on KZfaq that has made a video about very small pots??? Ive been searching for 30 minutes now. Maybe you could make a video

I am buying M’200 12 pieces. M’250 had been discontinued,