There's plenty of room to make a pan sauce, and I like having sloped sides for this--easier to get into the corners with a whisk or spoon. It's also my all time favorite pancake making pan. It heats evenly from center to edge, which is a pretty good trick for a pan this large.
Being copper, it's every bit as responsive as you'd expect. The feeling of control is addictive. You'd have to be an arsonist to burn anything in this pan. But in spite of its quick heating and cooling nature, it does a nice job of browning meat--even big pieces. Not as aggressively as heavy cast iron, but I have no complaints. It's also a perfectly capable roasting pan. I've roasted everything from chickens to vegetables to pork tenderloins it, usually at 500 degrees. Cleanup can be a drag after this, but such is life when you roast with lots of fire. Only drawback is that handle is long, so it will take up much more than its fair share of the oven.
And then there's price. Copper is up ... these have gone from expensive to outrageous. I think you'd have to consider it a luxury unless you're loaded. The good news is that there's no reason to have a huge set of copper. For me I just have the ones that I saute or make sauces in--this, and a couple of sauce pans. My 10" fry pan is aluminum, and much better for tossing food than even the 10" copper pans.
Excellent, I have an electric stove and not being able to switch to gas in my building, I decided to test the pans from Mauviel to see if they can give you the balance and control of gas on an electric stove. They do. Simmers are now easy and you can actually control the increase and decrease of heat to the pans with quickness and precision. I can actually say that these pans make electric stoves function better than gas. The simmers as an example do not require constant adjustments. Do not be too concerned with food sticking to the pan because of the lack of non-stick on these pans. With the use of Pam spray and oil you have a non-stick surface, I have removed omelettes from the pan by just tilting the pan. Skip the Pam spray and use oil only and you can have perfectly created small bits of caramelized flavor called fond. My wife did not wanted to use them at first but they worked so well that even her is a believer. These pans will make you cook food as it was meant to be cooked, with absolute control of the entire process. Additionally they look superb on a wall rack and will last generations.
Is copper worth it?, (What's this?) I could hardly wait to get copper. The hype is so compelling, so I bought this from Amazon. First off, it is wicked heavy. No flipping omelets in this baby. That I cam live with. Anyways, the big test came when I had to make latkes for 12 hungry people. A latke is a pancake made from ground vegetables, eggs, and a little matzoh meal or flour. They are fried in hot oil, turned once when brown on one side & when brown on the other, drained and put in a warming oven to stay crisp. A good pan is essential for them as you want them evenly brown and crisp, but tender in the center. Not too thick, either. They should be thin, not as thin as a crepe, but not like those frozen or deli bought ones made with shredded potatoes that are over an inch thick. Yeckk.. Well. I put this copper pan on one burner, and my Calphalon tri ply stainless fry pan on the other big burner. Following directions for the copper pan, I put it on medium heat. The Calphalon was on hifh heat. Both pans heated in the same amount of time. I had a hand on the rim of each pan, and both were equally hot when I added the oil. The oil became swirly looking in the same amount of time in both pans. I put the same number of spoonsful of latke batter in each pan. The latkes browned equally evenly in both pans and were done at the same time. Bolth pans produced beautifully crisp, evenly browned latkrs. The only difference was that the heat was lower on the copper pan.
The triply stainless got a quick spritz off Dawn Power spray, and went into the dishwasher, coming out clean and shiny the next day. The copper pan had to be cleaned by hand, and the copper bottom had to be polished with expensive copper cleaner -- and it still looked streaky after at least 15 minutes of polishing. The stainless pan just had to be hunb on the pot rack, its bottom and interior both shiny and clean.
Much Better Than Aluminum, The copper conducts heat beautifully and the stainless interior really lasts. Things stick to the bottom which is then deglazed with wine or broth. Expensive but worth it.
11.8-inch frying pan with sloped sides for high-heat frying.Non-reactive stainless interior lining holds up to heavy use and cleans easily.Durable cast-iron handle with stainless rivets.Extra-thick 30 cm copper exterior heats quickly and evenly.Hand washing recommended; limited lifetime warranty. Mauviel, a French family business established in 1830 and located in the Normandy town of Villedieu-les-Poeles, is the foremost manufacturer of professional copper cookware in the world today. Highly regarded in the professional world, with over 170 years of experience, Mauviel offers several different lines of copper cookware to professional chefs and home cooks that appreciate the benefits of their high quality products. Professional cooks can attest that copper cookware is an essential part of every cookware collection as it is 2X more conductive than aluminum and 10X more conductive than stainless steel. This advantage makes copper the very best material for cooking, as it is unsurpassed in its ability to heat up evenly and rapidly and to cool down quickly, allowing for maximum control and great cooking results. CUPRINOX, a professional line that has a thicker gauge of copper for added strength, combines two efficient materials, a very thick 2.5 mm copper exterior, and very thin layer of stainless steel on the interior. The copper exterior makes up 90% of the sandwiched material and provides for perfect conductivity. The stainless steel lining is easy to clean and very durable. CUPRINOX products have straight sides and have handles that are cast-iron and attached to the bodies with sturdy stainless steel rivets.
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