I’m finally taking the leap into decent (not great) copper cookware. I found three frying pans (8.5", 10.2", 12.2") from Mauviel’s “1830” line at a good price (for this stuff), so I bought all three. The pans are 2.5mm thick, tin-lined, & have cast stainless steel handles. At the same time, I bought two Baumalu saute pans (8.5" & 9.25"). These are 2mm thick, tin-lined, & have cast-iron handles. The Mauviel pieces are obviously hand-wiped with tin, as you can see the wipe marks left in the surface. The Baumalu pans are said to be hand-wiped, but I think they “spin-wipe” (or something similar?) to get the coating incredibly uniform.
And, other than breakfast tomorrow morning. I have no idea what I’m going to make in any of these yet!
Up until now, my “good” cookware collection has been comprised of mostly All Clad Copper Core pieces. I do have an unmarked copper frying pan that I picked up a few years ago for a decent price, but it’s relatively thin (1.7mm) for what most consider worthwhile.
I’ve never owned a large (12.2") frying pan, & the only time I’ve used a saute is to brown a tenderloin for Beef Wellington. Anyone have some basic uses for these pieces?