, and have tried many kinds and brands of cookware. The finest pot that we own is a splayed straight side (Windsor) pot in Mauviel's Induc’inox line, which is very difficult to find, but can be purchased here: http

I am in the market for a really good saute pan and have narrowed it down to a Demeyere, a Mauviel, and an All-Clad. Any advice? And has anyone tried out the new Henckels?

. All that aside, by whatever name, it’s unquestionably the most versatile pan shape in the kitchen. I have several in Mauviel copper ranging from a few inches in diameter up to the largest size I can (just barely) lift. I...

copper that hasn’t been cleaned in ages]. It is very toxic and can cause very deadly illness. They can be polished with a mixture of vinegar and salt or a commercial copper cleaner [much more expensive]. The best brand is...

Try soaking them in boiling water with a small amount of baking soda added. The lacquer should peel off or loosen so that you can remove it. If you want to try to shine it up, my favorite product is Mauviel's Copperbrill....

I put my Mauviel copper saute in the oven almost as often as I use it on the stove. It’s a great small vessel for roasting vegetables and small roasts and, obviously, can go on the stove for a nice pan sauce too. A word of...

Personally, I mostly like heavy Mauviel tin lined copper, but between All-Clad Copper Core and Falk, I’d prefer Falk, which is serious, heavy, copperware with only a thin inner layer of stainless. The main disadvantages of...

Mauviel and Bourgeat pro lines are generally the best and easiest to find of the heavier types. Mauviel also makes a lighter “tableware” line. The main thing is the thickness—2-3 mm is ideal. I generally like tin...

I think the best bargain I’ve ever found was several years ago in the clearance section at Bed, Bath, and Beyond. The stock clerk was putting out some new items including two Mauviel 2.5mm copper/stainless-lined 9.5"...

That makes a lot of sense. The only thing is that Williams Sonoma as well as other chains carry Mauviel Copper. Americas Test Kitchen did compare a copper sauté pan for searing/frying against All-Clad. The catch is that I know...

pieces are Mauviel) are not nearly as fragile as some would have you believe. My oldest pieces are 20+ years old and have been in steady, but certainly not daily, use. I haven’t had to have any retinned yet, but there are a...

most likely you’re going to also want some saucepans, 1- and 2- quart or so and a stockpot, about 16 quarts for making stock. For these, I think, Demeyere might be overkill. Demeyere also has a non stick line, as does...

, Falk, or Mauviel constructed of 2.5mm stainless-lined copper, which will offer a larger heat reservoir and more control. Of course, you can’t expect it to look nice if you throw it in the dishwasher afterwards, but...

cookware. I like Mauviel 2.5mm with stainless steel interior and iron handles. I’ve only found these on-line, and have ordered from metrokitchen.com. Williams Sonoma (and lots of other places) carry Mauviel, but they only...

I use the Mauviel cream. It’s spendy but I get it at a discount where I work. It works well and little elbow grease required. No scratching either. I’d imagine most copper creams would work similarly.