Robenco15

Andie, Thank you so much! Those pictures are perfect! The Bourgeat saucier looks great. I actually own the 10.2 inch Mauviel 2.5mm fry pan and I LOVE it! What a great fry pan. The 11.8 inch is on my list, but right now there are a few pans I want first. Wish I could find a good picture of the Bourgeat Fry Pan. Based on its stock photo it doesn't really interest me. But the picture is no good. The Mauviel Fry Pan though is pretty much ideal in shape and size. Thanks again!

I hear what you are saying but I definitely want copper. The copper I have I love. Using it to reduce stocks among an assortment of other things makes it worth it for me. And honestly, I don't mind the cost enough for me to really lay out a laundry list of what I would use it for. I only want one 4 qt saucier. Might as well get the one I want forever.

Those are just the saucepans I grew up having around. Maybe you are right. I can definitely see the need for a large saucepan, hence the 6.4 quart, but maybe there is no need for that 3.75 if I go with the 4 quart. I already have 2 qt and .8 qt along with that 1.37 qt saucier so I should be covered. Maybe in the long run it is better to have more smaller saucepans? Another .8 quart or 1.25 quart saucepan.

Andie, would you mind sharing a picture of the 4qt? And by chance you don't happen to hve a Matfer Bohrgeat fry pan do you? Pictures of that are hard to come by aside from their not so good stock photos. Thanks for the reply!

I'm not worried about weight. I'm young enough and strong enough. Good point though.

Hi All, I posted this on Chowhound and realized that you guys here probably have plenty of experiences and great advice to share as well! Anyway, I just discovered an opportunity to purchase the 4 quart Matfer Bourgeat flared saute pan (saucier) with a lid at a great price. It's also one of the few places I've found the 4 quart version. My question is about the size. I have a Falk 1.37 quart saucier that is a great size, but eventually I know I will want/need a larger saucier. Initially it was the Falk 3.06 quart, but I was curious if you think a 4 quart saucier would be more versatile. There is only a 50 dollar difference, in favor of the Falk, so cost isn't really playing into my decision. What other uses are out there for a saucier of that size? My smaller one is the obvious sauce reduction, sauce making pan. Curious about what other options open up with a 4 quart pan with a diameter of 11 inches. My saucepans' sizes are .8 and 2 quarts. I plan on purchasing 3.75 quart and 6.4 quart saucepans as well as a 5.2 quart straight sided saute pan (all Matfer Bourgeat and all purchased at a slow rate). I figure I should evenly space out the pan sizes, therefore a 3 quart saucier would fit nicely in the middle of the 2qt and 3.75qt saucepan. Not sure how important that is though now... Thank you so much for the input! -Robert

The E. Dehillerin copper stuff is Mauviel. They just call it cupronix. That being said, your pieces are definitely of a different era as they look similar to my Mauviel, but slightly different. Probably slight changes in manufacturing over time.

I have the same 10 inch Mauviel fry pan you have Rotus. I also have a Falk Saucier 18cm piece. Love that as well. That foesn't seem to tarnish due to the finish. Kinda weird. I plan on buying Bourgeat saucepans next. No stock pot though. That isn't necessary.

I understand what you are saying. In my experience with a copper saucier and fry pan, if I boil water in a copper pan and a identical non copper pan, then immediately take them both off the heat, the copper stops boilng pretty much immediately while the other pan stops boiling over the course of a few seconds. I have done that test twice and both times those were my results.

...yeah that battery analogy doesn't work for me....

Oh trust me, I am not babying it at all. I just want to make sure I don't have to change anything in my switch from all clad to copper. I plan on beating the shit out of it and using for everything. It is heavy, thick copper. I don't think it needs babying, but want to make sure.

Hi All, So I got a Mauviel 250c 10.2 inch fry pan for my birthday this past weekend and I had a few questions as this is my first copper piece of cookware. I've read all about how you don't need high heat, etc., etc. I have an All Clad d5 fry pan so I was used to that recommendation. I know all gas stoves are different and my 5 out of 10 on the dial is different than your 5 out of 10. I know that if I am searing a piece of meat a 7 would do it for my All Clad. Any reason to think a 5 or 6 would equate to a 7 using my copper fry pan? Right now I am sticking with 7 to sear, etc. just like my All Clad. I assumed copper would give me more evenly displaced heat and react quicker, but still heat to the same temperatures. Can't a flame only heat a pan to only so hot a temperature? Does copper get hotter than other material or just spread it out more evenly? People who use copper, do you need to be careful abou pre-heating the pan? It is a very heavy and thick pan, I can't imagine if I let it pre-heat for a few minutes I'd hurt it if I can do the same with my d5 All Clad, but wanted to be sure. Last thing, I could care less about the patina, etc. I use it as a tool, not as a piece of art. That being said, is there any color I should be worried about seeing? I have red, purple, and green/yellow right where the flame hits the pan. Would high heat damage the pan as long as there are things in the pan? Obviously an empty pan would be bad news. Thank you for all of the information! I greatly appreciate it. Loving the pan so far!

Yes Mjx. Looking for photos from someone who has one. I'll try that flared tip.

Picuture? What size? The prices are somewhat comparable too. Not sure if I want over 3 quarts, but the next lowest size is too low. Apparently the Bourgeat sauteuse comes in 2.75 quarts or 2.66 (which is close enough). This rolled lip for either of them doesn't really matter to me. That is more of a saucepan concern. Thanks for the continueing help and hopefully pictures!

Hi All, I was hoping someone here owns this pan. I'd like to see how it looks as the stock photos make it very difficult to tell its overall shape. I'm curious how the shape of this compares to the Falk Culinair Saucier. If you own this pan, any size would work, I would greatly appreciate a picture or two! Thank you!

Dover Sole, new potatoes, chanterelles, Noilly Prat sauce. Amazing fish. This is a great and simple Yannick Alleno recipe.

My first attempt at a Chicken Roulade, potato noisette, morel and chanterelle mushrooms, mushroom sauce, green beans.

Anybody have any experience with the le cinq cook book?

Chilled Pea Soup with Ricotta and Mint

Butter poached lobster, leeks, pommes maxim, orange risotto, carrot ginger puree, reduced lobster broth

Does anyone have any experience and/or opinions of this book? I'm finding it appealing and it seems to be more vegetable centric which I am looking for. I appreciate anyone's responses. Thank you!

Four Story Hill Farms Milk-fed Poularde with Morel mushrooms and potatoes cooked in the poularde fat and duck fat. The most amazing chicken I've ever had. Absolutely transcendant with the mushrooms.

Waring Xtreme. More powerful than Vitamix and Vitaprep. Also cheaper.

Had an airline chicken breast at my wedding tasting last night. It was exactly as the video describes. Very good too.

Recently moved into a new apartment that has a gas range and counter top space. Before that though this was my kitchen. Sorry those burners are dirty. Took the picture right after cooking probably my last meal there. With those 2 burners and a toaster oven I did somewhere around ten or so dishes out of TFL cook book, a couple from Bouchon, Ad Hoc, Julia's Mastering, and a host more. That toaster oven just fit a 3.5 quart Le Creuset dutch oven without the lid. Making boeuf bourguignon in that kitchen was an adventure. What you don't see is that when you stood at the stove there was a wall directly behind you and to the left of the stove was a dish rack and the sink. Across from the toaster oven (which was against that wall behind you at the stove) was a small square of counter top that allowed me to cut one or two things at time. I had to put things on the floor, on the dining/kitchen table, and even on the couch that was against that wall on the other side. Smallest apartment in the world with one of the smallest whatever you'd call that excuse of a kitchen. My pots and pans had to be stored above all of it on a ledge. Wish I took more pictures of the place now that this thread is here. It was something else. Sorry if I just ruined this thread by the way. Finally found an opporunity to show it off!