Samoth

I'm in the far southwest of the UK - so it's not an impossible trip, but I'm not liable to be able to get over to France any time in the near future due to work commitments - so it's mail order/the internet for stuff I can't find locally. Mauviel don't appear to make the sauteuse evasee in 2.5mm copper, only in their 2mm line, which is why I was looking at Falk. Bourgeat do, but they're also surprisingly hard to find directly in the UK, although a local store has other Bourgeat copper pans and may be able to order me the others. Everyone's advice here has been very useful, I'm definitely going to go and try some of the ones in the local store out for size/weight and make my mind up then whether to order something direct from Falk or not.

Thanks, that's really helpful, and just the kinda thing I wanted to know. Mauviel are much easier to find here in the UK, but they don't do a really big curved evasée like the one I was thinking of, which is why I was looking at Falk for that. I wasn't sure what kinda size would work for the straight sided ones, so your answer helps a lot!

Hi everyone - my first post here I've been having a loooong read of Sam Kinsey's excellent kitchen cookware tutorial, and a good search through the archives, and I can't find anything that quite answers my query so here goes. Apologies if I've just not searched thoroughly enough. I'm thinking of buying my first copper pans - I currently have a mixed collection of aluminium disk bottomed stainless steel straight sided saucepans, stockpots and conventional saute pans, various brands and pretty thick bottoms, that I'm quite happy with. I also have some some Meyer Anolon non-stick lined, anodized aluminium pans that I'm less happy with - I've had them for some time now and the non-stick is giving out. So I'm figuring on replacing these, and being somewhat better off than during my last lot of saucepan purchasing, then buying a few select copper pans to fill the gaps in my existing collection seems like a good idea. Turns out that getting Falk Culinaire in the UK is nigh on impossible, but Falk will sell direct themselves which at least seems less perverse than ordering saucepans imported from Europe into the USA back to Europe again Inspired by the stuff I've read, what I'm figuring on getting is a large 11 inch curved sauteuse evasee, as it seems like a great all purpose pan. I'm also thinking that one or two straight sided sauteuse evasee in smaller sizes would be useful for reductions and the like, although I'm not sure if I want smaller straight sided ones, or smaller curve sided ones, or both. Basically my question is, what kind of sizes and shapes are liable to be most useful to me for sauces and reductions, assuming the 11 inch curved sauteuse evasee is a given? I'm thinking something more medium to small sized, 1-2 quarts 6-8 inches? Any advice would be gratefully received