Thank you for cooking in this video. I just ordered a Falk and have not seen anyone cook with copper before. I cook with All Clad. Your video and the comments are very helpful. It was great seeing how fast the copper pan heats and I did not know you should not heat a copper pan while empty. Again, thank you!! And I can’t wait to cook some scallops.
William Sonoma had some info on copper cookware and said cooper cookware (esp. tin coated interiors) should never be heated when empty. Makes sense now that I see how quickly it heats. Wow! Those scallops look delicious! Now I want one and will be checking Marshalls TJ Max and Home Goods for one. Thanks!!!
I have some stainless steel interior, copper outside Mauviel pieces. They strike me as real precision instruments, that involve a definite learning curve: you really need time to get used to that astonishing capacity for quick change of temperature, as well as terrific temperature efficiency -- which of course are huge boons for certain kinds of higher-level cooking. But cooking more mundane things, e.g. American-style pancakes, I had terrible trouble with sticking -- which was clearly my fault, and should be easy to prevent once I learn the right technique. I'd say that Mauviel is definitely worth the price if you do any cooking that needs real precision in temperature and timing, and have the skills to work with that kind of sophisticated equipment.
@@IWantToCookthanks! I would add: a much more telling demonstration of this pan would be a recipe in which you need to change temperature at least once -- whether high to low, or low to high. In so many other kinds of pans, there's a definite delay, and that can really risk compromising the results. But with copper, the change is within a moment, and it's exactly that which is a total game-changer for serious recipes... as in, things you DON'T want to cook with cast iron!
For fun a while back I compared cooking in the Mauviel with a cheap, dollar store pan. Here’s how that went: Cheap vs Expensive Pan: Does It Really Matter? ruclips.net/video/QOVggsbEF_Y/видео.html
have a pure copper sugar saucer from 9 years ago, quality is pretty amazing after using it all this year. forgot and overheated to oxidation a few times without any issue.
Thank you. Really informative in terms of the advantages of copper cooker and the recipe itself looks fantastic. I will definitely be trying that some time soon.
Tongs we’re a bad choice with those scallops.. the ripping and sticking wouldn’t have been as bad if he would have used a spatula.. better for sauce.. not for the whole piece,
Great find! A decade ago I found a 12" Mauviel skillet at Marshalls. 2.5mm and tin-lined -- it's heavier than 3mm carbon steel, an absolute anvil. I also got a full set of Baumalu tin-lined copper, all for less than a set of All Clad. Defintely try a tin-lined pan if you get a chance-- those scallops wouldn't stick at all.
Thank you and wow, that's a fantastic find yourself. As for tin, as the fates would have it, I scored a Baumalu recently at TJ Maxx -- and made a video on it! ruclips.net/video/aV3Ew6trmWM/видео.html
I have no problems with food sticking in my stainless steel lined copper cookware, not even delicate seafood. These problems are usually due to poor heat management.
Cookware that's fast to heat up saves me time so I may look into this brand. Being a time saver is the biggest bonus of a pan for me. We only have a lousy TJ Maxx. It used to have really good deals when it opened up the first month then there just isn't going to be a find like this I guarantee it. Fast cookware is just amazing.
I’m still stunned I found this there. That same month they also had some Staub Dutch ovens, but not at deals like this. Lately the selection hasn’t been nearly as good. Here’s hoping inventory improves for each of our store locations!
Truly rare and lucky find! It would be nonsensical if you -didn’t- buy it! So glad you did. I have the full set I got from Williams-Sonoma that was on discount as their last set. 3 piece, copper, incredible.
We have a craaaaazy deal on these right now in Belgium with coupons savings, for skillets, so a bit deeper than the one you have here. And compatible with induction. 40€ instead of 200€, that’s a bargain. I just got it today, can’t wait for Christmas to arrive to offer it ! It looks so great and definitely will try to not be afraid if the colour changes overtime :)
Wow, that is an amazing deal! I visited Brussels and Ghent last year, by the way, and really loved your country. I hope to go return again sometime. Cheers!
The same in the UK, but look Into it and you'll find out this isn't really mauviel, it's a sub brand called mauviel 1830 which is made in China and jas nothing much to do with mauviel in France other than licensing their name. It's very disappointing from mauviel to do this as its very misleading
Tin is relatively non-stick where stainless steel sticks to everything. Look for a good deal on antique copper cookware and have it retinned. You save money and will likely have a better pot or pan as the antiques average 3mm thickness where most modern cookware is only 2mm thick. Check the swap meets and junk shops for bargains.
Thanks! I love the recipe and I am gonna to try soon. Also I agree with you, stainless steel is easier to maintain than tin. But a good benefit about tin is nonstick!! Good video though!
Need to run some cooking tests on your stove or that Marvel pan is extremely off when heat distribution. I'm guessing I gas stove is your direct problem or maybe your burner for the 8-in pan was too large and wasn't distributing heat to the middle.
I found a set of copper, brass handle and knobs on lids with tin this past weekend. It is vintage Daewoo from Korea. I'm wondering how to season the tin.
As far as I know tin doesn’t require seasoning. Just cook with it as you would stainless steel or aluminum. Here is a video I did on tin cookware. I hope it’s helpful: ruclips.net/video/aV3Ew6trmWM/видео.htmlsi=vTyzHG3oVOXMSyHe
Is it just me who woulda knocked that butter & shallot in there, let em dance 🪩 _before_ droppin that vino, or what? (My culinary skewel days was back in the late ‘80s. 👀😮💨 I’m more caramelized than that scallop fond.) 🤷♂️
I just received my first Mauviel Pan today (It is a 24 cm 3.3 Liter (9.5 inch 3.5 Quart for the US audience) Saute Pan with high walls. I got it for almost 50% OFF from the German Amazon! It will seem like I am bragging butI have 8 Le Creuset pieces that all my family uses. I am mentioning all of this to say that I love cooking "cheap" ingredients in the good pots. I am a SPAM, Corned Beef, Bologna and Vienna Sausages type of guy not just Steak and Scallops lol I got nice cookware to use it and I try to use it all the time. These French brands are what I call functional beauty. You appreciate them more when "regular" "simple" dishes somehow turn amazing in them. In my opinion they should be used. Happy cooking!
Right on and congrats on the pan. I agree: Somehow things taste better when cooked in a quality pan - even and especially inexpensive ingredients. Cheers!
@@IWantToCook The scallops you cooked look amazing! It seemed like the heat was too much and maybe that why some of them stuck but as with any pan there needs to be a few cooking sessions before you get used to the pan on your stove Now I have to get used having a sports car (copper pan) from an SUV (the enameled cast iron) I found it funny in the Mauviel booklet that came with my pan it said: “Stainless doesn’t stick, high heat does” 😁
Thank you for the video! So it sticks just like any other pan.. that's good to know before I consider buying it.. Very expensive but beautiful piece of pan though. I wish my TJmaxx has Mauviel pan lol
I've been collecting my set over the years. I wanted mostly the 2.5+mm from Mauviel which they don't make as much of anymore. My cookware went from an edible investment, to a financial one. Some of my pans now cost upwards of $1000, for one piece. That's more than triple what I paid..
I have cooked on mauviel copper for 30 years, it is indestructible, all the pieces are as good today as they were new. It kept me sane when I had an electric range, and with gas it is Ferrari like. On the downside yOu have to lower the temp, and you need cleaner to keep it bright. I recently bought a non-stick for eggs and it is useless after 6 months so am looking for the fry pan you show here for my weekend getaway.
Good to know I think i want to get some pieces from Falk, a Belgian brand. They have 2.5mm thick pans and Mauviel stopped doing those. By the way,I use de buyer mineral b omelette pan for eggs . I highly recommend it. Its carbon steel and works very well. Also its not that expensive.
If you get the pan up to temp before you start cooking you won't have any issues with sticking, wait until it's hot enough that when you drop water into the pan it beads up and zips around. And for God's sake man, get some proper cooking utensils if you're gonna be making cooking videos!
@Nidhish Shivashankar yeah that is absolutely correct, I am thinking of stainless steel pans... good catch. So is there anything you can do to make copper non stick?
Absolutely. Grab a can of Barkeepers Friend. This powder cleanser works miracles. Want proof? Check out my video restoring a very mucked-up pan: ruclips.net/video/OQFH5L-_1eo/видео.html
@@mariagee1233 It's likely stainless steel, and perhaps tin. If it's stainless steel, Barkeepers should make it shine again. If it's tin, that's another story. Tin is a "softer" metal that can actually melt at higher temperatures and requires maintenance, including re-tinning at some point. If you're not sure which, I would advise bringing the pan to a cooking store for advice.
In my wildest dreams, I have a kitchen filled with copper cookware, stainless steel, enameled cast iton, cast iron, ceramic bake ware and Korean ceramic stove top pots. But my dreams aren't feasible. I am slowly getting around to Ruffoni stainless steel lined copper. I love how its also a work of art as well. Never tried it though. I have a friend from church that spent thousands upon thousands of dollars on copper cookware. She burns canned chili with it. Then burns Hamburger Helper. CRINGE!
Nice video, Thanks! If you like copper cookware, Falk is a better brand. All Mauviel copper-cookware is made with aluminum in the core with the exception of the 150/200/250 lines. Yet they charge a premium all-copper price. Meanwhile, Falk does not sell even one product with aluminum in it. Zero aluminum and a better price! Just spreading the word as I was so disappointed when I found out Mauviel (the gold standard) is doing this.
@@malou8484 You're wrong. I spoke with Mauviel directly, as you can too. There are only 3 lines within Mauviel's copper products that are pure copper/stainless steel. The rest have aluminum cores. Falk does not use any aluminum in their copper products. I spoke with the CEOs of both companies. Who did you speak with?
I believe that is my other copper pan I’m showing. I have two in the video: One is the Mauviel and the other is the one from Sur La Table. Good eye, and happy cooking! 👍
I’ve only used de buyer carbon steel, so i can’t really say. If you have the chance to hold both at a store, go with the one that feels better and speaks to you. Cheers!
@@IWantToCook . I have a Williams Sonoma copper pan and heats up well but I am not impressed. Someone in eBay said that Williams Sonoma were made by mauviel but I don't know if that is true or not. I eventually will buy a mauviel copper sauce pan and a frying pan or might go for the de buyer brand, hence my question. Thank you.
Correct. It might be possible with a high flame, but it’s harder because of the lower alcohol content of wine. To flambé, it’s easier and better to use higher-alcohol liquor. In the case of bananas foster, for example, we use rum.
Really well! I used soap and Barkeepers Friend, and it looks like new. For a more extreme example of what that cleaner can do for a pan, here’s my latest video: ruclips.net/video/OQFH5L-_1eo/видео.html
are you still replying to comments? i have an issue with the pan, im using it on a electric field stove, and even on low heat the pan started warping so much that it only sat on the center point on the stove. am i doing anything wrong or what is the problem?
Wow. And this is a Mauviel pan? I have never used mine on an electric stove, so I don't know if this is normal. I do find it surprising that it's warping, as these pans are well-made and thick, and such pans usually retain their shape. One thought/question: Is it flat when the burner is off yet warp when on? If a pan has been used a lot on a gas stove, its shape can become convex, which makes it not sit flat on an electric or induction burner. I've had this happen with carbon steel.
@@IWantToCook its a new 11.8 inch mauviel pan off amazon. First time directly used on a electric ceran stove. Its prett, flat when cold (maybe a little warped already) but when the heat is turned on even on a low setting it warps pretty fast extremly and is then only in contact with the stove in the middle, the sides are lifted off
I don’t see why it would be different. Those are merely the retailers; the maker is still Mauviel. The exception could be if the discount chain were seeking a “factory seconds” type of piece, but I saw no such quality issues with this pan. Great question!
I am considering a Mauviel carbon steel skillet because they make a light weight one. Have you done any videos on those? THANKS for this video - I never thought to seek outlet stores for this cookware.
I’ve only used de buyer carbon steel, and did a video comparing it to cast iron - ruclips.net/video/jDL-UeQWLRc/видео.html - but I will say I’m very impressed with the quality. Thanks for watching and happy cooking 🧑🍳
@6:49 says let the food cook... @7:30 pokes at scallop that's not ready. It's nice to see trained professional do the same thing as me! Know the right thing, do the wrong thing 😂😂😂😂
This was in the San Diego area and I must have been lucky, as I’ve never seen it there again. However, a few weeks ago Home Goods (sister company of TJ Maxx) had some Mauviel nonstick online for a great price online. I got one of those for $30, though shipping was another $15.
I’m sorry to say. This dude can't cook, it's not the pan's fault. Stainless steel can be great but this dude is doing it all wrong. He can’t even make a reduction sauce lol.
Not so. My favorite cookware is multi-clad stainless steel. That also includes copper cookware lined with stainless steel such as Mauviel and De Buyer. My scallops or other seafood cook beautifully in these pans with no sticking or tearing. When I see sticking problems like this, it's usually because of poor heat management or impatience. Trust the Maillard Reaction to release the food when it is ready. I gently try to wiggle the food back and forth with tongs to see if it moves easily. If it does, it's time to flip. If not, then wait a bit to test it again. I would not try to dig under one side to lift it. If the food is not ready to release, you will certainly tear it. Visual clues like a bit of golden brown color showing at the bottom edges of the food are also helpful. Since this was the chef's first time cooking in this pan, I suspect the pan was too hot and/or the scallops were too cold. Either will cause sticking. High quality copper cookware such as this Mauviele is incredibly conductive and responsive. With each type of cookware there is a learning curve. Once you are familiar with the cookware's characteristics, these problems will disappear.
Possibly. And after further cooking with this pan, I’ve noticed you can use lower heat since the material is so efficient. Thanks for watching and happy cooking!
Wow! Husband of the year award for him, lol. Enjoy that amazing new set - they clean up beautifully. If you haven’t already seen it, here’s my primer on making copper shine after use: ruclips.net/video/TGK3W8yVnto/видео.html
Yes, I should have explained that better. What I mean is because it’s so fast-reacting you really have to watch what you’re cooking, lest your food burn or get overcooked. This pan is like a Ferrari in its responsiveness. Those are great vehicles, but their performance is so quick they can catch you by surprise if you don’t know what you’re doing. Hope that helps and thanks for watching. Also, I enjoy Ferraris but would rather be in a Porsche (my day job involves test-driving cars, thus the automotive analogy) 😀
@@IWantToCook no worries, speed of cooking makes sense. That is the quality I’m looking for, as well as a more evenly heated surface, so I appreciate the feedback. I really like having variety in my cookware and am slowly upgrading from my gifted stainless cookware to what better suits my cooking. I don’t like to call myself advanced but I do have experience! Some stainless will stay though.
Yes! I bought one of the 7.9-inch non-stick skillets. I usually don’t use nonstick, but am very curious how theirs are. And for $30 it seemed like a bargain. Thanks again!
Got that too! I'm curious to try their non stick product. Hopefully it will last. Also spent another $600 on copper including their roasting pan. What do you think of copper roasting pans btw.?
Yep, this would need to be clad with a ferrous, magnetic material for it to work on induction. Mauviel sells an adapter plate for such stoves, but I have no idea how well it works.
I wonder if the stainless steel prevented the scallops from browning as evenly as I expected they would? It seemed like some regions of the pan were a bit cooler than others.
Possibly. That, or i just wasn't getting the best surface contact on those scallops. I'm reluctant to smash them, but can assure you they were delicious all the same :)
Don't blame it on the stainless steel surface. I have no trouble getting my scallops to sear beautifully in a pan like this. What I noticed about the uneven browning in this pan may have been due to a slight draft blowing against one side of the burner and concentrating most of the heat along one side of the pan. Even so, if this is a true Mauviel pan and not a factory second, it will conduct heat perfectly and evenly all across the cooking surface.
Thank you for cooking in this video. I just ordered a Falk and have not seen anyone cook with copper before. I cook with All Clad. Your video and the comments are very helpful. It was great seeing how fast the copper pan heats and I did not know you should not heat a copper pan while empty. Again, thank you!! And I can’t wait to cook some scallops.
Thank you very much for watching and your kind words. Enjoy your lovely new Falk! 🙏
William Sonoma had some info on copper cookware and said cooper cookware (esp. tin coated interiors) should never be heated when empty. Makes sense now that I see how quickly it heats. Wow! Those scallops look delicious! Now I want one and will be checking Marshalls TJ Max and Home Goods for one. Thanks!!!
You’re very welcome! And yes, a stainless steel interior is just so much easier to live with. Good luck on the shopping hunt 😃
I have 2 of their carbon steel pans and they are incredible to cook with.
I have some stainless steel interior, copper outside Mauviel pieces. They strike me as real precision instruments, that involve a definite learning curve: you really need time to get used to that astonishing capacity for quick change of temperature, as well as terrific temperature efficiency -- which of course are huge boons for certain kinds of higher-level cooking. But cooking more mundane things, e.g. American-style pancakes, I had terrible trouble with sticking -- which was clearly my fault, and should be easy to prevent once I learn the right technique. I'd say that Mauviel is definitely worth the price if you do any cooking that needs real precision in temperature and timing, and have the skills to work with that kind of sophisticated equipment.
Well said! 🙌
@@IWantToCookthanks! I would add: a much more telling demonstration of this pan would be a recipe in which you need to change temperature at least once -- whether high to low, or low to high. In so many other kinds of pans, there's a definite delay, and that can really risk compromising the results. But with copper, the change is within a moment, and it's exactly that which is a total game-changer for serious recipes... as in, things you DON'T want to cook with cast iron!
For fun a while back I compared cooking in the Mauviel with a cheap, dollar store pan. Here’s how that went: Cheap vs Expensive Pan: Does It Really Matter?
ruclips.net/video/QOVggsbEF_Y/видео.html
have a pure copper sugar saucer from 9 years ago, quality is pretty amazing after using it all this year. forgot and overheated to oxidation a few times without any issue.
Thank you. Really informative in terms of the advantages of copper cooker and the recipe itself looks fantastic. I will definitely be trying that some time soon.
Thanks for watching and happy cooking! 🙏
Tongs we’re a bad choice with those scallops.. the ripping and sticking wouldn’t have been as bad if he would have used a spatula.. better for sauce.. not for the whole piece,
Whoa, $80!!!!
I’m unbelievably envious!
Great find! A decade ago I found a 12" Mauviel skillet at Marshalls. 2.5mm and tin-lined -- it's heavier than 3mm carbon steel, an absolute anvil. I also got a full set of Baumalu tin-lined copper, all for less than a set of All Clad. Defintely try a tin-lined pan if you get a chance-- those scallops wouldn't stick at all.
Thank you and wow, that's a fantastic find yourself. As for tin, as the fates would have it, I scored a Baumalu recently at TJ Maxx -- and made a video on it! ruclips.net/video/aV3Ew6trmWM/видео.html
Very informative video. Its helped me a lot. Also I can see the passion in your eyes when you cook. Thank you!
Thank you so very much! 🙏🙏
Now do that with a tin lined copper pan and then tell us what you think. There’s a difference. Hint, tin is the original non stick pan liner
I have no problems with food sticking in my stainless steel lined copper cookware, not even delicate seafood. These problems are usually due to poor heat management.
Cookware that's fast to heat up saves me time so I may look into this brand. Being a time saver is the biggest bonus of a pan for me. We only have a lousy TJ Maxx. It used to have really good deals when it opened up the first month then there just isn't going to be a find like this I guarantee it. Fast cookware is just amazing.
I’m still stunned I found this there. That same month they also had some Staub Dutch ovens, but not at deals like this. Lately the selection hasn’t been nearly as good. Here’s hoping inventory improves for each of our store locations!
Can’t believe you got such a good deal for that Mauviel pan
Right? And at a discount store, no less!
Truly rare and lucky find! It would be nonsensical if you -didn’t- buy it! So glad you did. I have the full set I got from Williams-Sonoma that was on discount as their last set. 3 piece, copper, incredible.
Great review and demo !
Thank you! 🙏
Great video. I love the details and the demonstration
Thanks so much! Happy cooking 😀
We have a craaaaazy deal on these right now in Belgium with coupons savings, for skillets, so a bit deeper than the one you have here. And compatible with induction. 40€ instead of 200€, that’s a bargain. I just got it today, can’t wait for Christmas to arrive to offer it !
It looks so great and definitely will try to not be afraid if the colour changes overtime :)
Wow, that is an amazing deal! I visited Brussels and Ghent last year, by the way, and really loved your country. I hope to go return again sometime. Cheers!
update please :)
The same in the UK, but look Into it and you'll find out this isn't really mauviel, it's a sub brand called mauviel 1830 which is made in China and jas nothing much to do with mauviel in France other than licensing their name. It's very disappointing from mauviel to do this as its very misleading
@@chilldude30 yes i noticed it afterwards. That being said, it’s still quite good quality for the price, but not reaching of course the original
Tin is relatively non-stick where stainless steel sticks to everything.
Look for a good deal on antique copper cookware and have it retinned. You save money and will likely have a better pot or pan as the antiques average 3mm thickness where most modern cookware is only 2mm thick.
Check the swap meets and junk shops for bargains.
Thanks! I love the recipe and I am gonna to try soon. Also I agree with you, stainless steel is easier to maintain than tin. But a good benefit about tin is nonstick!! Good video though!
Thank you! 🙏
Need to run some cooking tests on your stove or that Marvel pan is extremely off when heat distribution. I'm guessing I gas stove is your direct problem or maybe your burner for the 8-in pan was too large and wasn't distributing heat to the middle.
I found a set of copper, brass handle and knobs on lids with tin this past weekend. It is vintage Daewoo from Korea. I'm wondering how to season the tin.
As far as I know tin doesn’t require seasoning. Just cook with it as you would stainless steel or aluminum. Here is a video I did on tin cookware. I hope it’s helpful: ruclips.net/video/aV3Ew6trmWM/видео.htmlsi=vTyzHG3oVOXMSyHe
@@IWantToCook Thanks for the reply. Going to check it out ♡
Is it just me who woulda knocked that butter & shallot in there, let em dance 🪩 _before_ droppin that vino, or what?
(My culinary skewel days was back in the late ‘80s. 👀😮💨 I’m more caramelized than that scallop fond.) 🤷♂️
I've always wondered where Bear Grills went.
🤣
I only own cook wear from Europe mostly copper and cast iron and enameled cast iron
I just received my first Mauviel Pan today (It is a 24 cm 3.3 Liter (9.5 inch 3.5 Quart for the US audience) Saute Pan with high walls.
I got it for almost 50% OFF from the German Amazon!
It will seem like I am bragging butI have 8 Le Creuset pieces that all my family uses.
I am mentioning all of this to say that I love cooking "cheap" ingredients in the good pots.
I am a SPAM, Corned Beef, Bologna and Vienna Sausages type of guy not just Steak and Scallops lol
I got nice cookware to use it and I try to use it all the time. These French brands are what I call functional beauty.
You appreciate them more when "regular" "simple" dishes somehow turn amazing in them.
In my opinion they should be used.
Happy cooking!
Right on and congrats on the pan. I agree: Somehow things taste better when cooked in a quality pan - even and especially inexpensive ingredients. Cheers!
@@IWantToCook The scallops you cooked look amazing!
It seemed like the heat was too much and maybe that why some of them stuck but as with any pan there needs to be a few cooking sessions before you get used to the pan on your stove
Now I have to get used having a sports car (copper pan) from an SUV (the enameled cast iron)
I found it funny in the Mauviel booklet that came with my pan it said: “Stainless doesn’t stick, high heat does” 😁
Yep, definitely a learning curve with this one. Enjoy!
@@IWantToCook Thanks!
Thank you for the video! So it sticks just like any other pan.. that's good to know before I consider buying it.. Very expensive but beautiful piece of pan though. I wish my TJmaxx has Mauviel pan lol
Glad the video was helpful, and happy bargain hunting! :-)
Tin lined copper cookware is non-stick.
Stainless steel is very sticky.
I've been collecting my set over the years. I wanted mostly the 2.5+mm from Mauviel which they don't make as much of anymore. My cookware went from an edible investment, to a financial one. Some of my pans now cost upwards of $1000, for one piece. That's more than triple what I paid..
Sorry if I missed it. Is this the 1.5mm or the 2mm version for the thickness of the copper?
This is the thicker version, 2.5mm, if memory serves.
I have cooked on mauviel copper for 30 years, it is indestructible, all the pieces are as good today as they were new. It kept me sane when I had an electric range, and with gas it is Ferrari like. On the downside yOu have to lower the temp, and you need cleaner to keep it bright. I recently bought a non-stick for eggs and it is useless after 6 months so am looking for the fry pan you show here for my weekend getaway.
Great to know. I hope to also be using this one for decades. Thanks for watching and happy cooking!
Good to know I think i want to get some pieces from Falk, a Belgian brand. They have 2.5mm thick pans and Mauviel stopped doing those.
By the way,I use de buyer mineral b omelette pan for eggs . I highly recommend it. Its carbon steel and works very well. Also its not that expensive.
If you get the pan up to temp before you start cooking you won't have any issues with sticking, wait until it's hot enough that when you drop water into the pan it beads up and zips around. And for God's sake man, get some proper cooking utensils if you're gonna be making cooking videos!
You’re not supposed to put heat to an empty copper pan
@Nidhish Shivashankar yeah that is absolutely correct, I am thinking of stainless steel pans... good catch. So is there anything you can do to make copper non stick?
These are stainless lined. It's the tin lined that melts before 500F
I have All Clad. Absolutely love them.
For god’s sake, man, you should learn how to cook with copper!
NO heating the copper pan ahead of cooking time. 🤣
Mine is so awful and dirty inside. any suggestions
Absolutely. Grab a can of Barkeepers Friend. This powder cleanser works miracles. Want proof? Check out my video restoring a very mucked-up pan: ruclips.net/video/OQFH5L-_1eo/видео.html
Oh, it will also restore the shine of the copper exterior. Here's a video demonstrating that: ruclips.net/video/TGK3W8yVnto/видео.html
@@IWantToCook but the inside of these pans is not copper as far as I know. seems like dirty silver
@@mariagee1233 It's likely stainless steel, and perhaps tin. If it's stainless steel, Barkeepers should make it shine again. If it's tin, that's another story. Tin is a "softer" metal that can actually melt at higher temperatures and requires maintenance, including re-tinning at some point. If you're not sure which, I would advise bringing the pan to a cooking store for advice.
@@IWantToCook Best advice yet! I just don't know if these stores have a clue. All products from China, Sears closed
At least I know how to cook scallops now.
Like the music
In my wildest dreams, I have a kitchen filled with copper cookware, stainless steel, enameled cast iton, cast iron, ceramic bake ware and Korean ceramic stove top pots. But my dreams aren't feasible.
I am slowly getting around to Ruffoni stainless steel lined copper. I love how its also a work of art as well. Never tried it though.
I have a friend from church that spent thousands upon thousands of dollars on copper cookware. She burns canned chili with it. Then burns Hamburger Helper. CRINGE!
Eek! Sounds like your friend could use some tutoring. And your dream kitchen sounds a lot like what I would want, too. 😀
@@IWantToCook she thinks that she is a gourmand. Can't tell her anything. I want cookware to cook with, not as a status symbol.
Nice video, Thanks! If you like copper cookware, Falk is a better brand. All Mauviel copper-cookware is made with aluminum in the core with the exception of the 150/200/250 lines. Yet they charge a premium all-copper price. Meanwhile, Falk does not sell even one product with aluminum in it. Zero aluminum and a better price! Just spreading the word as I was so disappointed when I found out Mauviel (the gold standard) is doing this.
Thanks and this is good to know! I don't have any Falk cookware (yet), but it is definitely on my radar. Cheers :-)
That's totally false. This line is pure thick copper and thin stainless layer. Please check twice before trying to give
fake informations
@@malou8484 You're wrong. I spoke with Mauviel directly, as you can too. There are only 3 lines within Mauviel's copper products that are pure copper/stainless steel. The rest have aluminum cores. Falk does not use any aluminum in their copper products. I spoke with the CEOs of both companies. Who did you speak with?
As a chef I'm gobsmacked by this video 🙈🙈🙈
Thanks for checking it out, Chef!
Did he say he went to culinary school?
Fake it till you make it right 😂
Same, absolutely shocking 😂
When you turned the pan over it read “ sur la table, made in Italy”. Are you sure that you bought a Mauviel? That’s at 4:12 minutes.
I believe that is my other copper pan I’m showing. I have two in the video: One is the Mauviel and the other is the one from Sur La Table. Good eye, and happy cooking! 👍
What is best mauviel or de buyer ?
I’ve only used de buyer carbon steel, so i can’t really say. If you have the chance to hold both at a store, go with the one that feels better and speaks to you. Cheers!
@@IWantToCook .
I have a Williams Sonoma copper pan and heats up well but I am not impressed. Someone in eBay said that Williams Sonoma were made by mauviel but I don't know if that is true or not.
I eventually will buy a mauviel copper sauce pan and a frying pan or might go for the de buyer brand, hence my question.
Thank you.
pronounced "MOE-vee-uhl" in case you're wondering. It's french. So like "Au-Contraire" would be pronounced "oh-kahn-trare". Or Au Jus... "oh-joo"
Thank you! 🙏
Ikea has a copper pan FINMAT for €79. I didn't buy it because I already have too much pans, but it looked good
Nice! That sounds like a good value.
Can wine be flambéd? There's not enough alcohol is there?
Correct. It might be possible with a high flame, but it’s harder because of the lower alcohol content of wine. To flambé, it’s easier and better to use higher-alcohol liquor. In the case of bananas foster, for example, we use rum.
Beautiful pan!
Thank you!
how did it clean up afterwards?
Really well! I used soap and Barkeepers Friend, and it looks like new. For a more extreme example of what that cleaner can do for a pan, here’s my latest video: ruclips.net/video/OQFH5L-_1eo/видео.html
are you still replying to comments? i have an issue with the pan, im using it on a electric field stove, and even on low heat the pan started warping so much that it only sat on the center point on the stove. am i doing anything wrong or what is the problem?
Wow. And this is a Mauviel pan? I have never used mine on an electric stove, so I don't know if this is normal. I do find it surprising that it's warping, as these pans are well-made and thick, and such pans usually retain their shape. One thought/question: Is it flat when the burner is off yet warp when on? If a pan has been used a lot on a gas stove, its shape can become convex, which makes it not sit flat on an electric or induction burner. I've had this happen with carbon steel.
@@IWantToCook its a new 11.8 inch mauviel pan off amazon. First time directly used on a electric ceran stove. Its prett, flat when cold (maybe a little warped already) but when the heat is turned on even on a low setting it warps pretty fast extremly and is then only in contact with the stove in the middle, the sides are lifted off
@@RedsnowHD it is probably beacuse you had the stove to hot, you should never blast a mauviel pan. Only 75% max
@@OliverH961 no definetly not. It was on the lowest setting
how in the world did you get one for $80 !? they are so worth it!
Right?! I was very fortunate to find this at a discount retailer.
Mauviel also has some induction ready pans, any info?
I have one of their M’Stone nonstick pans that I use for eggs, and it works well on my portable induction burner (the main range in my house is gas).
Thank you very much for the fast reply! @@IWantToCook
Would the quality of Mauviel cookware be the same between TJ Maxx and Williams-Sonoma? 🤔
I don’t see why it would be different. Those are merely the retailers; the maker is still Mauviel. The exception could be if the discount chain were seeking a “factory seconds” type of piece, but I saw no such quality issues with this pan. Great question!
I'm going to try max right now
I have a really nice stainless steel pan that works just fine.
The pan found you!
Amen!
I am considering a Mauviel carbon steel skillet because they make a light weight one. Have you done any videos on those? THANKS for this video - I never thought to seek outlet stores for this cookware.
I’ve only used de buyer carbon steel, and did a video comparing it to cast iron -
ruclips.net/video/jDL-UeQWLRc/видео.html - but I will say I’m very impressed with the quality. Thanks for watching and happy cooking 🧑🍳
@6:49 says let the food cook... @7:30 pokes at scallop that's not ready.
It's nice to see trained professional do the same thing as me! Know the right thing, do the wrong thing 😂😂😂😂
🤣 sometimes it’s hard to resist, lol.
Really? what TJ max you be at? Here in Oakland that doesn't happen bro...
This was in the San Diego area and I must have been lucky, as I’ve never seen it there again. However, a few weeks ago Home Goods (sister company of TJ Maxx) had some Mauviel nonstick online for a great price online. I got one of those for $30, though shipping was another $15.
@@IWantToCook Nice... I'll keep my eyes open. Great video
I think it sucks you have to use a towel to handle the hot pan
Should’ve got one for me! Haha I want some of their cookware so bad
What if it’s counterfeit?
As always, buy from a trusted seller. If in doubt, walk away. I researched this one before buying to verify it was legit.
That's a good point.. 🤔
I have the same with you. I love it.
Right on!
Ca. 10:16 shows exactly why you don't want stainless steel lining. That sticking would not have happen with tin-lined pan.
I’m sorry to say. This dude can't cook, it's not the pan's fault. Stainless steel can be great but this dude is doing it all wrong. He can’t even make a reduction sauce lol.
I have FALK copper with stainless steel lining and have no sticking issues. Eggs slide around like a non stick pan.
Not so. My favorite cookware is multi-clad stainless steel. That also includes copper cookware lined with stainless steel such as Mauviel and De Buyer. My scallops or other seafood cook beautifully in these pans with no sticking or tearing. When I see sticking problems like this, it's usually because of poor heat management or impatience. Trust the Maillard Reaction to release the food when it is ready. I gently try to wiggle the food back and forth with tongs to see if it moves easily. If it does, it's time to flip. If not, then wait a bit to test it again. I would not try to dig under one side to lift it. If the food is not ready to release, you will certainly tear it. Visual clues like a bit of golden brown color showing at the bottom edges of the food are also helpful. Since this was the chef's first time cooking in this pan, I suspect the pan was too hot and/or the scallops were too cold. Either will cause sticking. High quality copper cookware such as this Mauviele is incredibly conductive and responsive. With each type of cookware there is a learning curve. Once you are familiar with the cookware's characteristics, these problems will disappear.
Buy it for life.
It’s crazy that it was at TJ max
Well, you have to try a Demeyere Proline 7 ;-)
I feel like Qui Gon when Anakin is slaughtering all the Tuskens and he’s like “Nooooooooooo”.
Your flame might be a bit too high.
Possibly. And after further cooking with this pan, I’ve noticed you can use lower heat since the material is so efficient. Thanks for watching and happy cooking!
@@IWantToCook copper saves me gas because i only need low heat to cook my food.
@@noddybebetrain9896 Good point! Gotta love efficiency.
My husband got the entire set for me yesterday...I can't cook in these beauties!!!!! 😭
Wow! Husband of the year award for him, lol. Enjoy that amazing new set - they clean up beautifully. If you haven’t already seen it, here’s my primer on making copper shine after use: ruclips.net/video/TGK3W8yVnto/видео.html
@@IWantToCook thanks for this. Checking it out right now
I just found a 5 piece set at s thrift shop for 40$. Doin some research and so far so good
Wow! Right on. Happy cooking!
How do you clean inside of Pot?? Mine very black
@@mariagee1233 with a tungsten carbide sos pad
@@welovemarbles7191 thank you ! is this a good idea if inner coating is tin or stainless?? I inherited this set, and don't want to ruin it.
Advanced pan?
Yes, I should have explained that better. What I mean is because it’s so fast-reacting you really have to watch what you’re cooking, lest your food burn or get overcooked. This pan is like a Ferrari in its responsiveness. Those are great vehicles, but their performance is so quick they can catch you by surprise if you don’t know what you’re doing. Hope that helps and thanks for watching. Also, I enjoy Ferraris but would rather be in a Porsche (my day job involves test-driving cars, thus the automotive analogy) 😀
@@IWantToCook no worries, speed of cooking makes sense. That is the quality I’m looking for, as well as a more evenly heated surface, so I appreciate the feedback. I really like having variety in my cookware and am slowly upgrading from my gifted stainless cookware to what better suits my cooking. I don’t like to call myself advanced but I do have experience! Some stainless will stay though.
Mauviel pans are made in France - the bottom of the pan in the video says Sur la Table (made in Italy) ???
@@my2650 I think that was a shot of his other copper pan he owns to show an example of the flame patina that occurs.
Homegoods online has some Mauviel copper atm. Grabbed me a few pieces.😮
Great to know -- thank you!
Couldn’t resist😢
Did you purchased any mauviel?
Yes! I bought one of the 7.9-inch non-stick skillets. I usually don’t use nonstick, but am very curious how theirs are. And for $30 it seemed like a bargain. Thanks again!
Got that too! I'm curious to try their non stick product. Hopefully it will last. Also spent another $600 on copper including their roasting pan. What do you think of copper roasting pans btw.?
today I bought one from billa in Bulgaria with a billa card and 10 points - equivalent in dollars - 39 dollars is instead of 215 😊
Nice! Enjoy 😀
Is it worth it?
Not really.
Do I care?
Not really.
bruh, it is stickinnnnnnng!
Is it dish washable?
Might be, but even if it were, I personally would not recommend that. All the more so if you want the copper to shine.
no
Absolutely NOT!
3/4 of the way into the video, I learned this pan isn’t compatible with induction. Oh well! 😝
Yep, this would need to be clad with a ferrous, magnetic material for it to work on induction. Mauviel sells an adapter plate for such stoves, but I have no idea how well it works.
Bubba, You talk too much, nobody cares how you purchased your pan. Turn the heat on and cook. I'm loosing interest.
WAY OVER COOKED AND HEAT WAS SET TOO HIGH METAL SPATULA ALSO
I wonder if the stainless steel prevented the scallops from browning as evenly as I expected they would? It seemed like some regions of the pan were a bit cooler than others.
Possibly. That, or i just wasn't getting the best surface contact on those scallops. I'm reluctant to smash them, but can assure you they were delicious all the same :)
Don't blame it on the stainless steel surface. I have no trouble getting my scallops to sear beautifully in a pan like this. What I noticed about the uneven browning in this pan may have been due to a slight draft blowing against one side of the burner and concentrating most of the heat along one side of the pan. Even so, if this is a true Mauviel pan and not a factory second, it will conduct heat perfectly and evenly all across the cooking surface.