 | Manufacturer : Mauviel
In Stock : 4
| List Price: |
$360.00 |
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$294.77 |
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$65.23 (18%) |
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- 11.8-inch frying pan with sloped sides for high-heat frying
- Extra-thick 30 cm copper exterior heats quickly and evenly
- Non-reactive stainless interior lining holds up to heavy use and cleans easily
- Durable cast-iron handle with stainless rivets
- Hand washing recommended; limited lifetime warranty
Reach for this fry pan when you need greater capacity and greater results. Its innovative construction combines the superior heat conducting qualities of copper with the easy care of stainless steel. Varnished cast iron handle. Measures 30cm x 11-1/2". Limited lifetime warranty. Average Rating of 5.00 out of 2 reviews
Rating : 
My favorite pan - P. Raphaelson, Sep 29, 2006
I love this pan. It's incredibly versatile. I use it instead of a straight-sided saute pan (many cooks don't like to do this but it's my preference). The 12 inch copper pan weighs a ton and is not ballanced for tossing food ... so don't think of this as a larger version of your 10" fry pan. It's best sitting on the stove solidly, with you turning the food in it with tongs or a spatula.
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. And it costs a quarter as much.
Anyway, if you're a fanatical cook, appreciate a versatile pan that does it all well, and are feeling burdened by too much currency in your pockets, I can't recommend this highly enough.
Rating :
Much Better Than Aluminum - William M. Powell, Dec 19, 2005
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.
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