On 1/19/2022 at 9:33 AM, andrew420 said:Looking at the aforementioned sets but am reading that the 1.5mm copper is really not that great. The Mauviel I can get at a very good price point, but still about $4-500 more than the All-Clad.
Any thoughts on this? Will the 1.5mm provide a sub-par experience?
Thanks!
I wouldn't bother. The copper cookware that works well is ~2.5mm thick. The thin stuff is considered "tourist copper." It looks nice. It's often used at restaurants for bringing sauces to the table. But it's not restaurant cookware.
I'd think twice about buying any heavy copper cookware today. Cooking on fire is in its twilight period. The day is coming when serious cooks will have to use induction, unless they're in an old building that's getting grandfathered in to gas use.
If you're sold on copper, consider getting just the pieces where it will make the most difference, like a medium-sized saucepan that you can use for things that need the most precise heat control.
As far as handles ... I disagree with the bronze handle recommendation. Cast iron will conduct heat more slowly, and is more badass.
Also don't just look at Mauviel. Consider Falk. They actually make the laminated material used by Mauviel and Bourgeat, so the equivalent pieces are usually a bit cheaper. Bourgeat for some reason is a bit more expensive.
Edited: I wrote "...think twice about buying any heavy cookware ..." Meant to write "heavy copper cookware."
