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High-end Cookware - What you get for the money


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9 minutes ago, rotuts said:

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

 

Correct and exactly what I started to do. Though probably at the end of my copper cookware acquisition phase. (Unless...)

 

Interesting thing about the tin-lined pans; when used correctly, they are as non stick as any nonstick pans might hope to be.

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Mitch Weinstein aka "weinoo"

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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.

 

1546667136_2.5Saute.jpg.bc2e169a91616d069737049ce7543cd1.jpg

 

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

 

1858088987_2_5fry.thumb.jpg.46a5af34119bc9cb94d85dcd957b92ea.jpg

 

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.

Edited by rotuts (log)
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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 ! "

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3 minutes ago, rotuts said:

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

 

All true.

 

You know the Falks have the lip. 

 

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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This is our AC HA1 non stick set my wife surprised me with (a year ago).

 

image.png.8df5a7e07f3df4b95f5888abfb0ca8f6.png

 

 

 

She'd been stalking it for a while and caught it on sale for $300 (claiming she'd saved us hundreds......whata girl).  I don't love the pan handle design feel and the higher vertical angles.   Don't know if they're supposed to be shitty/cheap line compared to previous releases but they distribute heat nicely and have performed well under regular use.  Time w tell I suppose.  

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That wasn't chicken

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