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 :
they are not giving this pan away !
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.