wrevans

Does anyone have info on SAVOIR VIVRE copper cookware from Portugal? There is a 4 ½ qt stainless lined copper casserole for sale on ebay. Savoir Casserole on ebay Has anyone every heard of this company or know the details of the construction of this pot? Bill

Thanks Robyn, These are valuable words of advice and worth hearing if when you already know better . The only expensive purchase that I have already made is the Falk Copper Saucier pan. I have used a large sauté pan while working in a commercial kitchen and it was our most used pan. So this purchased fills a hole in my home kitchen. I am exploring the large casserole, but need to getting more info to see how it fits in with my cooking needs before I spend hard earned money. Thanks for passing along you experience with round and oval casseroles. My feeling is that there are lots of recipes that I make that would utilize a casserole but I make do with whatever I have. In fact the only piece of cookware that I have ever worn out is my caphalon 8 Qt stockpot (I wore off the hard anodized interior). Bill

So my cookware upgrading continues. I have added a 10” commercial nonstick calphalon omelet pan ($25) to my Falk 11” 4.5 Qt Saucier pan ($280 w/ blemished lid). My next piece is looking to be a Cuisinart Chef’s classic stainless 12 Qt stockpot ($35 at Amazon). Is there a good reason to spend a lot on a stockpot? I was then starting to think about the 2 Qt All-Clad Master Chef Saucier Pan ($90 at Amazon). But I am really being drawn to the 2 Qt Falk Copper Saucier ($155). This will be my primary sauce pan and I really, really like my new 4.5 Qt Saucier. The last piece I am considering is 5 to 7 Qt enameled cast iron casserole. I have been looking Staub’s line of round and oval French ovens. How is everyone using their enameled cast iron? I know about braising and stewing, but what else are they used for? What are the advantages and disadvantages of the round and oval? Is this type of cookware in a 5 to 7 Qt casserole size versatile enough in the kitchen to justify its purchase? This is a type of cookware that I don’t have any experience with so I have more questions than answers. I would appreciate advice if anyone has experience with any of these pieces of cookware. Thanks, Bill

Sam & Fellow Potheads, Well my new Falk 11” 4.5 Qt Saucier arrived in the mail this week. Wow. What a mistake I made. My advice when deciding to upgrade your cookware is to buy your copper pieces last (I was only going to buy one piece, I swear). This is one fabulous piece of cookware. I have used it twice now. Once for risotto and now braised short ribs. I can not imagine a better risotto pan. I have made risotto many times and almost always overfill the pan and fight sticking in the corners and hot spots (commercial aluminum sauté pan). The Saucier design with its high curved sides make containing and stirring risotto a breeze. Thanks Sam for helping me to look at the Saucier instead of the Sauté pan. One of the selling points I read about copper was that it empowered the average kitchen stove. This was very obvious when I braised short ribs. I have a middle of the road kitchen stove with one 12,000 Btu burner, two 9,000 Btu burners and one 5,000 Btu simmer burner. I started out searing the short ribs on medium on my large burner but I had to use my simmer burner on its lowest setting to keep my simmer under control. After a couple hours of simmering I reduce the braising liquid using the high setting on my max burner. I cannot tell you how nice it is to quickly reduce a sauce on my home stove. The only downside for this pan is its weight. It will be difficult for me to truly sauté since my stovetop cooking grates are not held in place well enough to handle much movement from this large, heavy piece of cookware. Bill

Sam, Thanks again. I appreciate you passion, conviction and knowledge. I have a Falk 4.5 quart sauteuse evasée on the way. Bill

Sam, Thanks so much for the info. I agree that the fry pan flip technique is an acquired skill. I learned with vegetable scraps over the waste can and I will still get carried away occasionally and find myself with some stovetop cleaning. Just a couple more questions before I hit the ship button. Do you have a preference between the Falk, Bourgeat, & Mauviel lines? I just found this Bourgeat Sauté Pan on Pampered Chef. They claim that Bourgeat is 1/8 inch copper bonded to 1/8 inch 10 18 stainless. Can this be right? That would be just over 3mm of copper and stainless. I would think that this thickness of stainless would start to get in the way of the heat properties of the copper. Their 11 inch sauté pan is interesting. It is 5 ¼ quarts with and 3 inches high. What a monster if their thickness is accurate. Thanks again, Bill

Sam, Wow. This has been the most informative read on cookware that I have seen. Thanks for the great job. I am getting ready to update my old set of Calphalon and I have experience everything that has been mentioned about them. The do warp and buying sets can be an expensive way to buy pans that you rarely or never use. My first new pan is looking to be a Falk 11 inch 4.5 quart Sauté Pan or Sauteuse Evasee. I am leaning towards the Sauté pan due to its larger bottom and the helper handle, which I have found very useful in the past. A sauté pan was the most useful pan we had at the last restaurant where I worked so I am looking for a jack of all trade pans. I would like to sauté, making curries and sauces and do some braising (especially lamb shanks). I know you have mentioned the relative merits of these two pans before but would you mind comparing and contrasting once again? One other question if I may. I enjoyed reading your definition of Sauté pans and how they are used. But there have been many instances where I have sautéed in a frying pan where you shake and toss the food. I do not recall you mentioning this type of cooking but I have seen it on food shows and in open kitchens. I have found it invaluable when sautéing onions, mushrooms etc or toasting seeds and nuts. Can you clarify the difference between this method and sautéing for me? Thanks, Bill