rotuts

@shain your babka's always look so inviting the few Ive had were dry , and the amendments never gooey enough yours look perfect I hope babka's can be made w butter. and lots of it.

@Ann_T Id inhale any of your breakfasts as @gfweb was having a ' Tongue - Cheek ' dichotomy issue I9m sure he would too but , Me First . my new Breakfast Motto

@Paul Bacino I saw their video now I get the idea of how fuel is added. \ enjoy !

@Paul Bacino Wow ! good for you if you have the time and get the chance a few more pics of the oven ? wider view , etc etc

interesting point about the Ancient Crones exactly the same here. they all seem to be wearing the same padded jacket and are very aggressive at the ( service ) meat counter. if you are polite , you will never get served. fortunately , they are pint sized it seems about 1/2 my height. easy to gently move aside.

10 % more for a premium beer ! wonder what it was back then ? "" High Life ? "

I initially used the cream panade in the saute pan for conventional at the ' grey-ing ' point my ref said this helped keep the meat tender in a stove top sauce. cooking temp , what , 180 F or so ? meat sauce for lasagna I just keep doing it for the iPot I used 50 minutes last time , for no particular reason : TurkeyMeat ( Aldi ) grey-int the meat in the Fond-Less : looks awful , I know tow cans TJ's organic crushed tomatoes , 24 oz 1 Tbs Penzeys TuscanSunset ( a hint of anise ) 1 t granulated garlic and granulated onion , penzeys Meat + mashed CreamCheese : looks even worse mixed: forgot to take pic of final iPot'd result time was random wish , not controlled studied tasted really fine. next time more TuscanSunset , etc and an additional can of Tj's organic crushed. a keeper for me. Ill continue to add the diluted CS the idea of freezing heavy cream is a good one but slicing the foil wrapped CS and vac-freezing is easier for me. the CS is probably via the iPot a flavor item , not a texture item.

interesting Bourgeat seems o also have a lip : https://www.amazon.com/Matfer-Bourgeat-COPPER-FRYING-PAN/dp/B000KENPSU/ref=pd_sbs_4?pd_rd_w=PEmFp&pf_rd_p=98101395-b70f-4a52-af63-8fac2c513e02&pf_rd_r=GRETZ88SX1NZKSDXH4AD&pd_rd_r=0caadf58-32df-4bdc-8d7c-4866360e1ed8&pd_rd_wg=smU4V&pd_rd_i=B000KENPSU&psc=1

if you use tin , you have to understand how quickly these pans heat up and the temp tin melts at and technique that's probably why there are so many tin cooper pans for resale heer and there. " Went to France , love to cook , look at these beauties ! "

a few more thoughts : i also have a set of 4 pans , w conventional lids for the Saute // two Sauce // these are 2.5 mm , made in France , SS. they were purchased a long time ago ( 25 years ? ) by friends of mine in the SF BayArea. they knew I liked to cook , and I was visiting my father for longer and longer periods of time, they gifted them to me ( under mild protest from me ) because they were way to heavy for them to use , and never used them. I used them all the time w my father , and they eventually came to life w me in BOS. note : these have a ' lip ' French restaurant and maybe high end Family pans do not. the lip is a very nice feature . the lipless pans are a PITA to clean , as they always ' dribble ' down the sides. lips pans do not. Day to Day Physics @ home. 10 " ( true inches , lip to lip ) saute. wt : 2300 grams w/o lid N.B.: the white spot @ 4 O'Clock. annoyed me greatly . but it's a reflection , not a defect 10 " Fry. note same lip and reflection . 1700 grams. 2.5 mm note : 8 3/4 3mm fry : 1600 , no lip. these lived pans became my working pans when they moved East. the significance of the weight dif is dramatic. even when Younger and w a Gym membership the 10" 3mm ( probably 10 3/4 " lipless rarely got used . Im Not Arnnold , after all If you want the full " French " effect , and think you can make your food ' jump ' and stay in the pan : go for the 10 " saute. its wide enough to get a spatula in it w/o any problems. Jumping and keeping the jumpers in the pan is up tp your and your skill lever. the 2.5 mm pan is heavy , but doable. Ive looked over the Mauviel page : https://www.amazon.com/Mauviel-6544-26-MHeritage-Copper-Frying/dp/B01N2WTHL6?ref_=ast_sto_dp&th=1&psc=1 they are not giving this pan away ! https://www.amazon.com/Mauviel-MHeritage-6451-25-Stainless-Eletroplated/dp/B01M58FQSM?ref_=ast_sto_dp&th=1&psc=1 9.5 " , but w lid. Im sure this is a fine pan . since Im very very accomplished at spending other peoples money , for " really good stuff " try your best to go w 2.5 mm the difference in weight between my 3 mm and 2.5 was noticeable , the cooper effect was noticable on the fry pans I always picked the 3 mm fry's for salmon first in the pan , flipped , finished in the oven. I could never maneuver the 10 + " 3 mm saute , and the 10 " 2.5 was doable w very focused energy. not so good with " Wine in the Kitchen " I think you will get a far better cooper effect w 2.5 over 1.5 the price difference seems to be about $ 100. these pans are expensive. but if can afford one , it will be a pleasure for you to use. Ive always thought " hardware " should be purchased , one grade up from thoughtful requirements , if one could afford the difference. why ? your not going to take it back , and you do not want to be disappointed. and stuck w thinking about the next step up. So : One pan , 2.5 mm , saute for FR effect , Fry for a mighty fine pan. N.B. : the difference in weights for both 2.5 mm 10 " pans above its significant for at least two reasons : the actual cooking surface in the saute is larger , and the sides are taller. good luck ! take your time , and you will certainly enjoy your purchase. P.S.: I noted the weights @ Amazon for the 2.5 and 1.5 saute : 2.5 = 7.7 lbs 1.5 = 5.0 lbs w lid ( and id get this lid if you can and choose to afford it : 1.5 mm 364 $ 2.5 mm 471 $$ a lot of money. take your time BTW I got probably 14 - 15 pans , maybe a few more , ive forgotten 3 mm , lids for the sauce pans were " Restaurant style " ie flat , a larger lid would work on a smaller pan. total USD ( at the time , 11 FF to the dollar , no VAT , free airshiping AirFrance , custom wooden box included : $ 300 USD ) as Ive said , the best deal of my life.

if you have a tin lined pan don't toss it but if you have no heavy copper pans , move toward SS collecting old pans is different story

@patti and ' Valencia ' means or suggests ........

@David Ross Is say the pan in the front middle L would be very nice to have if the copper is thick, then the pan is heavy if not very heavy if the copper is for ' show ' walk on by the other two pans are ' nice ' butyoucan get much better pans for what those tow do based on the price of copper the is thick. or the pan on the

@weinoo interesting again my MC2 saucier pans have the same angle as you MC flat pans I never had either MC or MC2 flat pans. go figure

the sauce pan , w the higher sides is to maximize the surface on the heating element and the high sides were to help you (once yu figured out the correct motion ) for the pans contents to " Jump " "" To sauté is to cook food quickly in a minimal amount of fat over relatively high heat. The word comes from the French verb sauter, which means "to jump," and describes not only how food reacts when placed in a hot pan but also the method of tossing the food in the pan. "" I was never very good at getting the food to jump the fry pan has sides that make it easier to use a spatula in the pan. up to you

@weinoo excellent post @David Ross credit @weinoo if you don't want ' fry ' get the saute on the bottom L in stainless steel , not tin the pot on the upper R is sauce and not worth the expense as the tall sides in heavy cooper waste heat and thus take forever for the pan to heat up they didn't have splayed sauce when i was there but nice : if your burger permits : One Fry / saute 8" min. thickest you can get 0ne splayed sauce , not too small goof luck

I have three hammered tin lined hammered not made anymmore workers went deaf tru story don't get involved w tin its historical only

@David Ross Know your dreams I had them and realized them by circumstances and an excellent exchange rate. Paris. the pans you mention and the ones I had and still have can't be that different than what you picture. http://ouialwayshaveparis.com/2020/01/18/edehillerin/ their web site is impossible for me to navigate my pans are 3 mm w a stainless interior ' Nickel ' I washed them but did not spruce them up : I used these pans since 1982. I think they are called Fry pans I have two : this one : 8.2/4 " ( you get to do the Metrics " and it weights 1600 grams its sibling it 10.3/4 " and I did not take it down from the rack 5 minutes w BartenderFriends on the interior : just like new i never polished the copper surface , as its pointless unless HomeBeatiful is on its way. I had 4 true saute pans , that's the same w a striating up side and about 6 if not more sauce pans pans you put water in and simmered your veg or made sauce in 1982 they did not make a saucier. I had a number of oval pans w handles for baking / broiling and two stock/braise pans , for ' stew ' start ion the gas cook top move to the oven and wait I do encourage to get one or two of the finest thickest Steel cooking surface pans you can afford. don't bother w classic straight sided sauce if you can get ' fry ' don't bother w ' sauce ' if its a strait sided pan you might boil potatoes in the key is the weight , the thickness of the copper and the cooling surface after that , the cooper on the sides of the sauce pan just radiate heat and take the water in the pan longer to boil once in the oven , the stock / braising pan heating characteristics do not matter much. its just the bottom then after you find one or two pans you are going to enjoy then decided on others 1 - 2 is all your need for the pure enjoyment of profession cooper its all about the bottom good luck I hope your are successful as I was just about to push return and Post the Pan spoke to me from the Kitchen just just around a corner I think it was in French , and i used to speak it well a very very long time ago could not make out the accent. very guttural I did recognize " gendarme " " DGSI " " DGSE " and possibly " Flying Squad " so I went in and polished the pan w BTF : 3 minutes : note the bottom changed a bit w no effort other than slight movement over the wood board. I have lived in France. Lesson : Official looking French folks w those funny French hats : and machine guns well , avoid them

interest continues i have 2 MC2's Ive used them ' Over Gas ' for years hey don't have a ' gas clock time log ' but mine are close enough to your MC I Postulate as Theoreticians Do its not the pan unless it was a Mutant Run for that pan itself but something else i.e. : that ' something else ' + ' that pan ' = ' that result ' I know I qualify for some sort of Prize given the Sent to others . they can work out the actual details.

for me , more like self absorbed BadAss : it says : "" Oh Yeh ? you think #RY#)RY# ? not going to happen #$%)Y$#)+%Y)$^@$Y%@#$(%|T^ is going to happen. "" and as a Coda, Cilantro is going to figure out hopefully after MLifeTime a way so it tastes like soap really bad caustic soap for every mammal in the Planet.

when cilantro thinks about going bad its probably way ahead of you and already out the door. interesting idea on the stems. J always has interesting ideas. no leaves included possibly as they go bad very quick. most difficult fresh herb Ive ever tried to ' keep '

interesting.

interest9ng my 2 MC2's have very little iw any stains on them batch differences ?

I remember when that style of glasses was all over Pier One !

here are the two references I found : https://www.centurylife.org/in-depth-product-review-all-clad-mc2-master-chef-2-12-inch-skillet-frying-pan/ and https://foodal.com/best-of-foodal/clad-collection-right-kitchen/ the acuracy and reliability of this information is for you to decided. I got the small and medium MC2 because they were on a very deep discount ( at different times ) to introduce the MC2 line. I did not have a saucier at the time I didn't get any other AC pans , as I had a significant 3 mm copper collection i got in Paris almost for fee ( FF was heavily discounted to the USD at that time , and the Paris firm ( you know the one ) shipped all the pans in a custom made wooden box , w wood shavings inside ( 1980 ) free to NY via AirFrance. I happened to live at that time about a hour away from the freight section of the NY airport. best deal ever of my life.