Copper Cookware

Copper cookware has been around forever, Mauviel for example was founded in 1830 in a small french village.  Copper is on of the best conductors of heat. You can change the temperature very quickly. I use my copper cookware for mostly sauces and sugar, things that are delicate and you need precision heat control.

Traditionally, copper pots were tined. They would take melted tin and swirl it inside the pot to create a shinny silver coating inside.  The reason you need a non-reactive lining is to prevent the food from taking on a metal taste. This is exceptionally true when cooking acidic foods.  The problem with a tin lining is that over time it can scorch and burn off if heated too high. Back in the day it was easy to bring your pan to a metal shop and have it re-tinned, but now a days there is very few places you could do this with out shipping them off.  Now, most pan manufactures line their copper cookware with stainless steel.  Stainless is super durable, non-reactive to food, easy to clean, and will not scorch.

Things I would look for when purchasing copper cookware:
-2.00 mm or thicker copper
-heavy handle, usual cast iron or bronze
-stainless steal interior (my preference over tin)
-a 90% copper to 10% stainless lining
-heavy pan with a flat bottom

Pots I would consider to buy in copper:
Windsor Pan or Splayed Sauce Pan (for reducing, and sauces)
Smaller 3qt Saute Pan (great for stove to oven meals, I make risotto a lot in this pan)
1qt-2qt Sauce Pan (also great for sauces or sugar/ syrup making)

Cons to Copper cookware:
-not induction compatible (have to use an induction disc)
-tarnishes (dosen't hurt cooking performance, just work to polish)
-sometimes heavy
-expensive


Brands:
There are several brands, most of them come from either France or Italy.  Some are decorative or hammered copper. I prefer simpler, well constructed pans.  I would reccomend Falk or Mauviel. I decided to go with Mauviel Pots (12 of them). I chose them because they are still traditional hand made, thick copper (2.5 mm), and have a stainless steel inside. I love the pots, they are so pretty, and the cooking performance is truly amazing, so even.

I have the M'heritage 250 C line.

I have fumbled around with a few other brands at Williams Sonoma and have even see another french brand that look similar to Mauviel at TJ max for much cheaper, but the weight dosen't seem to be there.  Also, the few chefs I have asked say Mauviel.  I really do not think you can go wrong with any copper pot with a thickness of 2.00 and above.  Anything less than that is more of a decoration in my opinion.

Falk, They are not shinny, have a brushed finish

Mauviel 250C

 Mauviel