My cooking has improved considerably in the last couple of years and I credit this entirely to lowering the heat on my stove. I used to be in a hurry and blast the heat intending to turn it down before burning but it always caused a problem. Now I keep the heat low and let things cook slowly and the difference is amazing. Best lesson I’ve ever learned.

Finally, somebody is addressing the specificity of pots and pans. After more than 50 years of cooking I came to essentially the same conclusions as this video. I use cast iron pans for high heat applications with a low water content like searing meat and browning vegetables, Carbon steel pans are lighter in weight and also stand up to high heat, but cast iron is still my first choice for searing and browning. I use stainless steel pans on medium heat for foods cooked in a broth or sauces containing a reasonably high water content For dishes using ingredients that can easily burn like butter, garlic, as well a certain sauces that are prone to burning on the bottom of the pan, I prefer a stainless steel pan with a very heavy thick copper bottom. The thick copper pad with a low heat setting distributes the heat over the entire bottom of the pan without hot spots. I have one coated 8 inch Blue Diamond pan for poaching eggs. For extremely long cooking applications like making bone broths I prefer glass lined ceramic. The glass lining is completely non reactive and does not introduce any strange flavors into broths and stocks. I also have a sizeable collection of copper tin lined pans that I do not use. Because they conduct heat so well, solid copper pans with a tin lining were designed to be used on a flat steel wood or coal fired stove surface and not an open flame. In the old days cast iron was used with an open flame and copper pans were used on a stovetop. Since adjusting the temperature of a wood fire is inconvenient. the pan heat is adjusted by moving the pan to different locations on the flat stove surface. Cast iron pans do not transfer heat as quickly as copper and do not work as well on a flat stove surface. Using copper tin lined pans on an open flame can melt the tin exposing the copper to the food. At that point the pan is damaged and needs to be retinned. Modern restaurants have switched over to gas burners instead of wood fired ranges with a flat stove surface. They are still used in a few restaurants but have generally been rendered obsolete. Copper tin lined pans can be properly used if they are placed on a griddle or in a large cast iron frying pan separating the gas flame from the bottom of the pan. Far and away the number one most popular pan choice for professional chefs is aluminum. Aluminum performs well with high and low heat and distributes the heat evenly over the pan bottom. The pans are light so the food can be flipped in the pan using one hand and aluminum pans are inexpensive. The main drawback is, aluminum can react with certain foods and can affect the taste. Personally, I am allergic to aluminum and do not use it for anything.

Dear Chef, I am pleased to see a French veteran giving an honest opinion on a brand many praise by default, especially after an impressive two years of commitment. Nevertheless, there are few things that I feel must be mentioned for the good of all who's looking to purchase pots, pans, etc. of any brand. 1. There is no issue with using over 75% of the stove's power, it won't damage your pan. So what happens? Stainless steel in general, starts to brown after passing 250c (480F), which although is probably not aesthetically pleasing to most, is totally safe and normal. In fact, , Mauviel's stainless steel pots and pans are stated to be safe even at 360c (680F) which is well above useful cooking temps. In addition, a brown pan can be polished, even at hand at home to return it's shine (Polishing cream needed). Finally, in the video it's mentioned that the handle was loosened as well, that defiantly shouldn't happen even if you get it too hot and likely credits a replacement via warranty. 2. Speaking on the handle, Mauviel's handles are cast stainless steel, and should be the same on both copper and SS runs, and in my opinion a very important strength or disadvantage of their line, since, as was mentioned in the video, this line was made for pros, who use towels to grab these handles and so are relatively thin and lack finger grooves, while at the same price and quality, De Buyer, has much more impressive handles, that many might preferer (De Buyer Affinity line). 3. Modern stainless steel cookware is always multi layered, pretty much all of it. That's because SS is a poor conductor of heat, and sticking Aluminum (or copper) in between is the new standard. The question is, which metal (Alu vs Cu, or even silver in Demeyere), how many layers (3 ply is the basic, 5 ply is the premium, 7 ply is god tier Demeyere) and importantly - is it only at the bottom or all the way up the sides? Generally, going up the sides requires more metal and a more sophisticated manufacturing and so is more pricey. So if with this set does it, it's a bonus. It does worth a mention that with pots, it is far less important for it to climb up the sides and there is much more "sides" so it becomes expansive quickly, this is probably the reason Demeyere's top line (Atlantis) uses a silver including disk at the bottom of its pots but an up the sides ply with no silver for the frying pan (proline). (Demeyere is another tip of the top cookware brand) 4. Things stick on stainless steel? Yeah, it's probably the biggest disadvantage with SS cookware, but it should be the same with the copper lined with SS, since the surface metal determines that. SS has pores, which are effected by temperature, and when putting cold food on a hot pan, thus cooling the metal that comes in contact with said food, it can stick. Room temperature meat and eggs are always better at not sticking, but having other cookware is worthwhile. Carbon steel and cast iron are cheap and incredible tools which every passionate home cook should be familiar with just for such necessities. In addition, "This is going to replace my Le Creuset", enameled cast iron is more non-stick than SS and twice as heavy, which explains the dissatisfaction discussed in the video. Lastly, in case of French omelets, Tamagoyaki and the likings, there is no shame in owning a designated Teflon pan (although Teflon is bad, M'kay). 5. I really like the discussion about which pan is for what. This is very subjective, some have a full set yet use only two, while for others having a 10 piece set is not enough. If you are unsure where you fall in this spectrum, maybe a very expansive set is not the best to start with, and getting a cheaper one, getting a smaller set that later can be expanded, or borrowing some pieces to try, might be a great options. Thanks for reading. Cheers :)

Videos like this matter more than you know to the subscriber, like me, who is trying to cook restaurant quality in my kitchen at home. If you don't already have a video explaining the types of cookware and how to use them (I will look), can you make a video on that? P.S., I've gotten to a place where going out to a restaurant is no longer special because I can cook well enough at home. This is thanks to your channel.

Really worthwhile review Stephane. For me, knowing your pan is more important than having the perfect pan.

I appreciate this review greatly. It validates my belief that pans are important and that good pans are worth the dime. I’ve learnt from my grandma and mom that saving up to afford the life time pieces is worth every penny. I started with a set of cuisinart since college. 15 years later, I skipped all interim upgrades and went straight to buy myself a set of Mauviel Heritage Copper 250, 250 means the copper thickness is 2.5mm. They cook beautifully, handle heat well, take beating. Even my husband can pan fry eggs on it without sticking. I knew what I wanted, and saves up for them. No need to pan shop ever again. Do not regret.

I bought a M'Cook Frying Pan like a Year ago with two Handles and larger Diameter which i've really love and use very often. I do all kinds of Cooking with it, like Searing, Pasta Sauces or Risotto. I would describe it as an very efficient Pan since you really don't need to turn the Heat up like crazy. Most of the time I don't go higher than half or 2/3rds on my induction Stove. Would absolutely buy again and planning on expand my Mauviel Inventory. But I agree that it is not a Pan for Everyone. My Wife always prefers her 15€ anti-stick coated Pan since she can't handle my Cookware😅 Greetings from Germany

Wow it's been two years? Remember it like it was yesterday

I have the Mauviel stainless, I have the Debuyer steel pans, and from back in the day when I worked in the restaurant my head chef gave me a copper series pan from Mauviel (exactly the one you are holding up in the beginning of the episode). From my experience there is NOTHING like the copper, it stands above all the rest. But if I had to choose between Mauviel and Debuyer , I'll choose Debuyer every day. I can use my Debuyer on my wood cookstove and put it on full blast and it works great. Just my opinion

The problem is Mauviel no longer makes the 2.5mm thick copper pans. These were replaced by 2mm thick ones because copper is very expensive nowadays and the price likely will only keep increasing with demand coming from the electrification of the economy. 2mm and thinner are 'serving pans'. The thinner the pan, the faster it will heat and more attention needs to be paid to ensure tin lining doesn't melt. If nickel, stainless, steel, or silver lining, thin copper allows burning. Bottega del Rame and Duparquet still offer copper pans of 2.5mm to 3mm thick. Further, in addition tin-lined they offer a silver-lined option. Silver is the best heat conductor (even better than copper), it is harder than tin, and it has a much higher melting point (960 c) than tin (230 c), so you sear meat in the silver-lined ones, put in the oven, etc without worrying about damage. There is another maker named Soy Turkiye that offers 2.5mm and 3mm thick cookware with the choice of tin or silver lining. For example, a 2.5mm thick copper hand-hammered 24cm saute with tin lining is $366. Silver lining is $566. Lids are extra and 1.5mm thick copper. Five rivets on the bronze handle and three on the bronze helper handle. On the large stew posts, for example 40cm, both bronze handles have 6 rivets. The smaller pans have thinner copper, 1.5mm and 2mm, so be aware of that. Note, unlike the previous two makers mentioned above I have not purchased from this maker yet. It's my next purchase. If you go for vintage pieces, you can find 4mm thick.

I've been so tempted for so long to buy few of these copper pans from Mauviel. I have the All-Clad D5 set and am generally happy with them. I'm sure I will be more tempted when my wife and I visit France again next year. E. Dehillerin is one of the stores I will visit so yikes. Thank you so much for the video. Super informative.

That was really interesting - because it was honest - and perhaps the most useful discussion about what choices one makes for pots and pans that I have so far come across. A great big thanks!

Great video, Stephane! I've felt this way about my Mauviel pans for a couple of years now. I've even tried to contact Mauviel with my issue, but alas never a response. I was visiting Nice a few years ago for Christmas, and was cooking dinner, but of course the AirBnB had useless cookware. So I went to a shop and bought a beautiful Mauviel pan. When we arrived home in the US with it, I used it on our gas stove, and immediately scorched it. Discolored, and now everything sticks in the scorched spot. It's impossible to reach medium heat on any stove with this pan. I even tried to contact Mauviel to see if it was under warranty or even if it was still safe to use. Nothing from Mauviel! We also have a Mauviel non-stick pan from that line, and in less than a year of infrequent use and very good care, the nonstick surface is starting to peel at the edges. I'm very disappointed in both the products and the companies lack of response. So, now that we have that out of the way, what manufacturer would you recommend? Thanks for your channel. Much appreciated.

Very helpful, thank you! I absolutely trust your advice. 🙌🏼

There’s a lot of misconception and confusion in this video. I’m a cookware enthusiast with more than 55+ pans and pots in my collection ranging from Mauviel M250c, De Buyer Inocuivre and Falk 2.5 copper pans to Demeyere Proline 7-ply pans, thick carbon steel frying pans, Le Creuset & Staub ECI cookware to Fissler Original Profi stainless steel pans with the thick sandwich bottom. I also happen to own and use 10 Mauviel M’Cook pans as my daily drivers and on my gas range they’ve performed really well as my daily driver pans for now 5+ years. Yes, you can sear a steak in their Mauviel M’Cook frying pan. Is it ideal for it ? No. Here I use thick carbon steel pans or my Demeyere Proline 7-ply frying pans. I’m by no means a Mauviel fanboy. But for me the M’Cook line has performed very well through the years. It’s almost as responsive and fast as my copper cookware. But you can’t leave the M’Cook pans on high heat and not watch over them. You really can only do that with very thick pans, but thick pans are not responsive. But you should never leave pans without attending them. So there you go. M’Cook is 5-ply, not only stainless steel. Your very fine piece of Mauviel M250c Windsor saucier 2.5 copper looks like it’s the version with 0.2 mm stainless steel interior and not the tin version. It’s an excellent cooking vessel. Cheers, Claus from Copenhagen Denmark

My collection I realized today are a year old that I bought my first 10 piece set of Mauvel...loved it from the first time I saw them in Paris all those years ago. I've added a few more pieces in this passing year. And all have been amazing.

this was great. Finally an explanation of the pros and cons of different pans. I think you should review more lines of kitchen ware like All-Clad or De Buyer.

I'm actually intrigued by the copper pots. Thanks for this information. Cheers, Stephane!

Interesting video. I bought a set, I haven’t used them yet, I’m waiting till I have a new kitchen. I would have never thought that certain pans would’ve been detrimental to certain techniques. A quick list of the strengths of different pans would be most helpful.

Great review... Sounds complicated. I'm pretty happy with my All Clad D3 set, and cast iron pots and frying pans.

Excellent analysis! Thank you!

That is a great review, and it is also useful information for any stainless steel pan.

Thanks for reviewing the pans after two years of use. I totally get you when you say you can’t sear a steak properly, as you can’t crank up the heat to full ball with these pans. True, why different type pans and materials have different purposes in the kitchen. For example, steak, iron is the best. I have wrought iron pans made here in Australia called, SOLIDteknics. For slow slow cooking, I use Le Creuset or Staub, for thick sauces I use the thicker bonded 5ply stainless steel, all-clad. For fast boiling of pasta water, I use mauviel 1.5mm copper. I find the thinner the pan the better suited it is for wet liquids for me as a home cook. Cooking thick sauces in a thinner pan, it always seems to scorch for me, and I have to stand there and mind it closely!

Didn’t end up getting the Mauviel pots and pans but I still learned a lot from this video. Many thanks.

I bought a Le Creuset 3 ply stainless steel sauté pan years ago. Everything used to stick and burn. I didn’t know you had to preheat these before adding oil and only use a low heat. I’m gonna use it tonight for the first time in years. Can’t wait.

I have the M’cook with stainless handles. I love them. If taken to mercury ball then oil the protein nothing sticks. They cook beautifully and clean easily. If I mess up and over heat oils or sauce a bit I Of copper pad brushing and they are clean and good as new. Bought 2 years ago based on your review. No regrets

To me, my pots and pans are tools for a specific task and just like you don't use an battery driven drill to nail in a few nails (well you can if you use it as a hammer) so it is with pans. You don't make an omelette in a saucepan, etc. and, in regards to heat, the only time I go full blown heat is when I use my Wok. If there's one thing my Mom taught me, it's time that is required and what better cook to teach me than one who started learning how to cook, at a very young age, over a wood burning stove. The first time she cooked with gas is when she moved from Asia to Europe and learned how to cook with a gas range just as I had to learn how to cook on a electric range the one with the spiral elements. And lately, I had to learn how to cook on an induction plate. I can't wait 'till they invent the food replicator as seen in Star Trek The Next Generation for when I'm in a hurry.

Thanks for your honesty. I’ve bought a barbecue that a TV chef was given and seemed all hyped up about. I absolutely hate it with a passion. It’s really plastic and aluminium junk.Replacing it soon. I’m sorry that such an expensive outlay has been so disappointing for you.

I'm using a mix of cast iron, stainless steel and carbon steel. Every pan for different type of cooking and techniques. I can always recommend Mauviel, Le Creuset and deBuyer. Happy cooking 😍

Excellent timing of this video. I am about to get some more serious equipment and am looking into Mauviel both in stainless steel and in cobber. Do you think cobber like the M6S series will solve the issue you mention with only keeping the heat at 75%? And the other issues you mention, or how do you see that?

I have 5 Mauvel Copper Pans for 15 years, and they are far superior that anything that I have added to my cookware. The additions are "high quality" and have proven to be a waste of money in comparison

Thanks for the honest review! I thought about buying some Mauviel M'Cook pans. But now I think I'll stick with my Demeyere pans. Built like a tank they survive any cooking abuse I could imagine to the moment.

I've used copper with iron handles for over 30 years, as long as the heat stays moderate the tin will last. Tried the stainless pans and went back to my calphalon and All Clad

I have 2 of their carbon steel pans and absolutely love cooking with them. My stainless steel pans are All Clad cooper clad and your right when you say you have to slow down and let the food cook.

Very informativ video! I know the craving for the right tools in every passion I have. Good pots and pans are wonderful. It is like you said, you have to know them and handle them right. I have a stainless steel cook-pot set from Ikea (on sale) over 25 years old and still good and work well. No need to replace them. I love my doufeu from Le Creuset. Sometimes I think about some copper cookware.....😆🤤

Subscribed just for the honest review, now I have to check out the rest of the channel. Thx!

I just purchased the Mauviel 12 piece 200B set. I’m so excited to receive it. It will be my last cookware set I buy in my life.

Love this review

I visited Monet's estate in Giverney in 2019 and it was amazing to see all the copper pots hanging on the wall in his house. I wish I had paid more attention!

I've had several pans in the heaviest version of the Mauviel copper for more than 20 years. It's a delight to use. I would never buy cookware in sets. Use the correct tool for the task. I also have plain cast iron pieces, enameled cast iron pieces and stainless steel pieces. For stainless steel, I like All-Clad.

Stephane, love your channel, your videos are well produced and your steps and instructions are well thought out and are easy to follow. I hope that maybe you might consider doing some wine videos, since good food is even better with some nice wine (I'm assuming that since you're French and that you cook, you know quite bit more about wine than most of us viewers). Perhaps you could cover the basic about wines, what to look for, what the labels tell us, what are some of the ideal pairings of wines for types of foods etc. It doesn't need to be wine expert type of advice, just what you follow. I don't see too much here on KZfaq where cooking and wine are both taught. Just a thought.

The M'cook series is actually 5 ply cookware. 1 Stainless Steel Layer 3 Aluminum Layers and 1 Stainless Steel. It is not 1 piece of metal. What you probably meant was that the 5 ply layers are all over the pan. From the bottom to the sides. Cheaper pans use a thick disk for the bottom and have thin sides. I was surprised that the Mauviel pans can not sear a steak. I'll be using my Le Creuset pan with dark enamel. It sears beautifully.

I've been having M'cook pans for years. Didn't burn a thing .... I don't worry about the 70% heat limit. It's totally arbitrary. Heat output depends hugely on your stovetop. I just use reasonable heat, knowing that the aluminium and staInless layers expand at different rates. So I will use up to the second highest setting on my induction burner, when boiling a pot of water.

Several pieces of All-Clad d5 + a big Le Creuset round pot + a Staub oval roaster + 3 nonstick pans + 1 cast iron pan = HAPPY CAMPER. 💖

I use Henckels (they purchased a famous Belgian cookware manufacturer) 5 ply (stainless with 3 plys of aluminium) on an electric stove and like it. For browning and searing I use carbon steel (deBuyer) or cast iron and always allow the protein to come to room temperature before cooking. Stainless steel can take a beating and I always choose rivet free models for easy cleanup. Stainless is good for acidic foods and stewing. I think it is more important to have good quality cookware than a professional looking gas stove, but many homeowners will spend a fortune on a kitchen than cook with some cheap non-stick cookware.

Thank you for addressing the proper use of pans for specific tasks. This is greatly overlooked...and heat reduction. My mother only used high settings no matter what the item...animal or vegetable. Poor things.

GREAT VIDEO! Experience is the Key. An absolute novice, provided with the best "top of the line" equipment, will make a complete scrap of the job. Doubly so because not only do they not know how to do the job itself, they haven't an idea of how to use the tools! There's no way around starting from the beginning. ( Unless it's your plan on doing and remaining a hack job ) Again, my friend, great video that applies to so much more than just cooking. 👍

What are the tiny little cup like French copper pans used for?

I recently switched to Hestan Nanobond. They're high maintenance, but I love them.

Please do a review on the two handled copper mixing bowl you show in this video! I love the look but wonder how practical it is. I wonder if the two handles get in the way at times.Would a one handle bowl or a bowl with just a ring be more practical in terms of use like manually whisking not storing and is that bowl worth the money?

Interesting analysis on this cookware. I'll keep what you said in mind next time a go to a restaurant supply store looking for cookware.

can you use full induction power when boiling water? the pan wouldn't get over 100C as long as there's water in it I'd think. Or is it damaging to use induction power too much?

@French Cooking Academy You mentioned that you can't use the stew pot for cooking a spaghetti sauce or grill something. What would you use for the spaghetti sauce? can you make soups, stews, sauces in the same stew pot?

My favorite pans have been antique cast iron, lighter and smoother than the ones for sale now. They could take high heat and rapid changes in temperature. They absorb flavor so one must remember which pans have been used for onions and garlic. Another favorite is Le Creuset (the enameled iron). Versatile, but I'm careful about heat. A cheap, light enamel pan is great for crepes. Low heat only. Steel has been disappointing, as has copper.

Stefan, I watched your video to the end, and I am still confused. What was your verdict? Copper good, stainless steel bad? Was that it?

What about the Mauviel copper pans that are fit for induction? Recommended?

I recently moved and now I don’t have a gas stove. I have induction top. Could you recommend what would be good for induction stove? Thanks for sharing.

I'm curious. If this brand is geared towards restaurant cooking use (and in fact was only exclusively available to restaurants for a long time, as you said), then it should be able to handle the amount of heat thrown off by commercial ranges, right? (Not sure if there's a different french term, but in English we use BTUs to refer to the amount on energy a burner puts out). Commercial kitchen burners are much more powerful than home range burners - say, 30k BTU per burner on a commercial range rather than 12-18k, maybe 22k for a "power burner", on a home range. 75% of 30k is 22.5k, or roughly the same BTU output as the strongest home burner on high, so shouldn't true "commercial grade" cookware handle high heat from a home range without issue, since it's actually built for use on commercial ranges? Perhaps I'm missing something...

Hi Stefan, I'm wondering if you would consider doing a video on boulets a la liegeoise? It looks delicious but it's difficult to find good information about it in English. Love the channel!

Great sharing

Nice to know that I’m not the only person who ruins pans because you let the moisture boil out. I have a stainless saucepan that I forgot to turn off the burner and no amount of scouring can bring it back. 🤪

try solidteknics cookware! i've tried so much cookware, but after replacing all the various expensive brands of different metals... i bought a set of solidteknics wrought iron cookware, with a chasseur french/dutch oven and a small copper saucepan. i'm confident i'll never have to replace any of it in my lifetime

Mauviel is very good indeed, other great brands I experienced are De Buyer (carbon pans), Staub (cast iron) and strangely enough Samuel Groves from the UK....

Hello I got a hammered copper (Mauviel brand) with two handles that you show in your video. What is the best use for it? Thanks for you time in this regard.

Educational! Great Tutorial! Thank you for sharing Greetings from Singapore 🌹🌹🌹 Edith, a happy Subcriber

Thanks for the vid. There’s now quite a few brands of cast iron pots and pans competing with Le Creuset . A vid on who you believe to be the best quality would be good.

I bought a copper/tin 8” skillet at an antique store for $20 and paid $100 to have it re-tinned. My idea was to use it for searing, as if it were carbon steel. Ooops. I ruined the new tin the first time I used it as tin melts around 450 F. Should have read the fine print first. So now it sits in the shelf. Looks good but hard to use a frying pan that you can’t get very hot. Cast iron for searing. (Expensive) Lesson learned.

I've always been happy with buying relatively cheap pans like de buyer or vogue designed for professional kitchens

Worked in restaurants for 7 years as a teenager into my early twenties, only remember ever using aluminum or carbon steel pans and pots.

I have a nice deep multiply stainless steel pan (I've got one called "Jan" who is 'n Michellin star chef in Nice - originally from South Africa and his restaurantr is called Jan) which works perfectly for anything from searing to doing paste sauces. I have forgotten it on high, while attending to my red wine, with no warping or burn marks inside. R1 000 or about 50 euro's.

I cook almost exclusively in cast iron and carbon steel. I have stainless steel pots and pans for different applications, though...I don't know that I could justify a set of Mauviel. As you say, they're purpose-built, so maybe I would entertain the idea of getting a saucepan or something, but...not the range. I hear you on the feeling of having "settled" for less, by the way.

Beauty is in the eye of the beholder

Merci !!😊

I was astonished to have seen stainless-steel pans (with an aluminum layer embedded in the bottom for uniform conductivity) on sale at Walmart, a low cost market in the US at a favorable price. I bought a small pot and it performs very well by my standards (which are low I must admit). The price? About $8... made in India.

I remember when you posted the video about the stainless steel Mauviel set. They looked cool, but as you describe in this video, they’re not quite the pinnacle of what they offer. That is of course the copper line. I have purchased “prosumer” grade electronics in the past and not had much in the way of buyer’s remorse, but that’s something of a different thing-electronics quickly become dated and are ultimately phased out. Quality cookware? That stuff lasts a lifetime. Pots, skillets? They will never out of fashion. I have arguably the best cast iron cookware out there in a number of century-old Griswolds, and while rather new, I also have a De Buyer carbon steel that skilled that is similarly indestructible. I have yet to take delivery of it yet, but my Mom and Dad bought me a 2 qt Mauviel saucepan for Christmas. Copper with the black cast iron handle, of course. It took a long time to ship (arrived a couple of weeks back, I’m told), so I’ve yet to have it dropped off, but I’ll probably get it shortly. I thought it was the logical piece to begin with. I have everything else. Skillets? Got ‘em. And as you explained here, I don’t want some temperamental Mauviel skillet that I have to use delicate temperature control with and still have it stick. No, my rugged carbon steel skillet is a workhorse. Or heck, I have stainless ones that are great too.

Disappointed to see that such an expensive brand has so many issues. There are many high-quality brands to choose from that don't have these problems. I've been using All-Clad pans for years without incident and more recently have had a great experience with the Made-In brand.

From what I know, the pan are very sensitive to heat because it is 5 ply, they can even be deformed with too much heat (> 2/3 of power). It's the same with Cristel Castel'Pro. I personally use De Buyer Mineral B steel pan for searing. With thick steel pan, because of the thermal inertia, the temperature is more stable when you add something cold in it. So it's easier for searing.

Many thanks very informative what about de Buyer Materna pots and pans? Could you help me there please. Wishing you a good day and looking forward to your shows.

My Mom's 1st Rule of Cooking is.....If you burn it you eat it....aka pay attention and in 2022-2023 use youtube for learning how to use various tools in any trade or profession.... Stainless Steel took me about 2mnths to figure out what i was doing wrong vs using Nonstick or Corning Visions Glassware vs even Carbon Steel/Cast Iron..... Using Low to Medium High Heat Maximum cooks 97% of All Meals/Foods Very Nicely and in a Timely Manner

btw you can use baking soda or salt to clean burnt pans

Cliffs Notes: He loves it, but it's not for everybody.

Do you have experience with or have heard about how the Mauviel M'6s series is performing? It consists of a 6-layer material combining stainless steel, aluminum, stainless steel and copper making it induction-compatible. I can only find marketing information about it, but no real reviews online.

I have a couple of Mauviel pans but do not have the dark handles neither do find them advertised and are stainless. They are, however, a different style of cooking. Sauté sausage even taste different and more flavoursome. But it does take A while..

Et comment les entretenez-vous ? Elles sont tellement brillantes.😊

The old m'cook with the cast iron handles is nice (not this weird black handle), but the lid handles are too short. I love the carbon steel pans.

I still have my allclad pans for over 30 years now. Quarter of the price & no restrictions.

I didn't watch it yet but I am sure it worth it

ranges and output BTUs are (like he said for the "stove") can be a big problem, at least for myself. small output or uneven burners are such a pain.

I have a large Collection of Vintage Copper Cookerwear. I love it, I won't cook on anything else..😍

What about de Buyer - Mineral B Frying Pans?

I see that the copper pan is coated, but other copper bowls on his table are not. Isn't naked copper is toxic for cooking? That's why copper coffee cezve are always covered.

If you embark on cooking french cuisine be prepared to be using and washing pan after pan after pan for a single meal. If you are willing to accept the hard work and the discipline and the overcoming & reworking of disappointing failures, the result is more than worth it. It WILL raise your skills and craft knowledge to be that a real cook and your palate will improve immensely.

Anodized aluminum WITHOUT the nonstick coating....I LOVE my Calphalon Commercial, although I had to search ebay to find individual pieces.

Very interesting video indeed! As an amateur cook of many years standing, I’ve accumulated a lot of pans; some good , some very good, and some ver,very bad but look nice. But I always come back to Bourgeat Tradition, I’m surprised that you didn’t consider that brand as your ‘go-to’?

what about induction ???

I have two Mauviel stainless steel saucier pans and a sauté pan. The handles are very thin so it's very very difficult to toss them around. On gas, the handles are scorching hot so I can't pick them up anyway. Lids are the same. I can't touch them, they're so hot! Other brands are totally fine. The lid doesn't fit the saute pan properly either. They are very heat responsive which is great and personally I'm ok with the 75% heat limit. However I wouldn't buy any more to be honest. Saucier and splayed pans yes, just not Mauviel 😉

Heat conductivity on stainless is fairly low. So it's easier to get uneven heat and issues like slow heating and cooling. Plain carbon steel (eg woks and paella) is better (for that) but then you run into cleaning issues of course. Chromium is just less conductive. And there's going to be something of the order of 30% in the alloy. Copper on the other hand is one of the best heat conducting metals. But obviously it's softer, and has it's own drawbacks. The solution for home cooking is usually the layered stainless, copper or aluminium disk, then stainless again. That gives you a bit of a mix of properties, but then you have layers that can fail and fall apart over time. Another trade off. An interesting review though. They seem to have "resolved" the issue with stainless by essentially tuning the pans for that one specific use. Which I would say is fine in a professional setting where you'd expect to have specific pans/pots. But yeah, that's not me :)

I am looking to invest in some carbon steel fry pans. The literature that I have read states that carbon steel fry pans are a restaurant kitchen standard for heat distribution and non-stick properties. Every article and cooking websites all have their strong opinions on which brand is best. de Buyer brand is well known however they are very expensive. Two major restaurant supply companies in the US carry two unknown brands, French Style, and Town. Each of these brands have very good reviews. de Buyer Pro 11" is 115.00 US. The French style 11" 28.00 US. It looks like you don't have to have the top of the line to have a quality pan .

I have a feeling that many times with very expensive cookware and other things, the hype doesn't live up to reality. Alot of it is for prestige vs function of use. The only time I really she'll out the bucks is for good cast iron or le creuset. Tried and true and never fail. That being said..there's more affordable options out there that preform just as good.

I have both the Mauviel 250C series of copper pans (which is 2.5mm), and a full set of All Clad D3 stainless steel sandwiched to aluminum (3 layer). There's virtually no difference between the two. I use the copper for sauces, mostly because I own it, but the pans are insanely heavy. This is coming from someone who regularly handles 6-8lb camera lenses handheld. Mauviel doesn't even MAKE the 2.5mm copper series with stainless steel anymore, because their licensing deal with FALK fell through. Find a D3 set on sale, and you'll never regret it. If you want copper, buy the particular pans you use for them --- 5 quart saute, and maybe a 1.5-2 quart pot. The Saucier pans from All Clad are a much better design than anything Mauviel makes. I have copper core versions of those.