[kokopuffs]

Originally Posted by grantmasterflas

...If I had to choose (I did and still do) I go with Mauviel. Be aware that the Mauviel at Williams Sanoma is NOT the same products as at Sur Le Table. Sur Le Table has the real product line with the thicker copper (2.5-3mm) and cast iron handles. Williams Sonoma has thinner copper and brass handles. ...

Grant:

I have a copy of Dehillerin's catalog and it lists two lines of Mauviel copperware: thick and thin. 2.5mm is the thick line and I forgot the thickness of the thin line of copperware. Get the thick stuff as it'll hold heat much longer.

And yes, like me you can order directly from Dehillerin and save a bundle of $$'s although you'll need to fax them your signature along with credit card number when the order is placed.

[grantmasterflas]

Originally Posted by kokopuffs

Grant:

I have a copy of Dehillerin's catalog and it lists two lines of Mauviel copperware: thick and thin. 2.5mm is the thick line and I forgot the thickness of the thin line of copperware. Get the thick stuff as it'll hold heat much longer.

And yes, like me you can order directly from Dehillerin and save a bundle of $$'s although you'll need to fax them your signature along with credit card number when the order is placed.

I'm not the one ordering but thanks. If you call them (use skype) you probably don't have to FAX the credit card number. I'm not sure about that though. All of the people on the floor speak English. The people behind the counter, I don't know.

The thin line (tableware) is 2mm. I agree, the price difference is nominal and the thick line is 2.5.

Grant

[kokopuffs]

Grant, regarding faxing cc# and signature and without using skype, I AM certain about it. That's what was required of me for the last order I placed in 2002.

[pizza&hotwings]

The new big thing is Tri-Ply, ie (many of the celebrity chef lines)....technically All-Clad S/S has 7-plys, and some manufacturers count hard-anodizing as a layer. By most reports "Quality" or "Professional" cookware has typically 2mm to 2.5mm in copper covering the base, the next layer is typically Aluminum, followed by the 3rd S/S interior. All 3 metals go right to the top of the promoting even heating, cooking on all sides or at all levels.

But if your boiling water for lobster, corn-on-the-cob, pasta, etc. Do you really need the expense of Tri-Ply? I am building cookware inventory not by a set but pieces that have great reviews.......(to be continued)

heavier the pan if that is an issue, but if cost is not an issue, I always look to buy things that I fall in love with.....I hope you find the same

p&HW

oops I forgot.....copper is soft, aluminum is soft, so when they are dropped they tend to go out of round or dent, etc. the 3rd ply of s/s going to the top makes it less likely to dent or go out of round. This is also accomplished when there is a "lip" around the top of the pan adding strength.

[grantmasterflas]

Originally Posted by pizza&hotwings

But if your boiling water for lobster, corn-on-the-cob, pasta, etc. Do you really need the expense of Tri-Ply? I am building cookware inventory not by a set but pieces that have great reviews.......(to be continued)
.

Not to mention when you burn out a steamer because you let it run dry you don't want to be doing it to a $500 pan. Not that any of us have done that of course. My last one was made by Al-Clad was supposedly copper core but the stream of molten aluminum running from the base was 100% aluminum. The copper was just sprayed on the outside to make it look like it was copper. Amazingly it doesn't take much to melt aluminum if there's no water in the pan.

[le.gentleman]

Originally Posted by grantmasterflas

No I didn't word that right. I didn't buy that three piece set from Sur La Table, I bought all of those pieces independently from France and ended not using two. My point was that it's probably best to buy the pieces that you want and stay away from the sets.

If you buy from France the wrong way it might cost you more. If you buy it the right way there's definitely a HUGE savings over getting it here.

You can order directly from E. Dehilerin for a fraction of what it would cost to buy the same thing here from either Williams Sanoma or Sur La Table.

As an example I just added up what it would cost for me to purchase my Mauviel pieces from E. Dehilerin right now (with horrible current exchange rate) and if I were to buy them from Sur La Table both by having it shipped and buying local but paying tax.

E. Dehilerin including shipping and horrible exchange rate (1 EUR = 1.46689 USD) - $1390

Sur La Table - $2708 shipped with no tax/ $2659 local with tax
I had to price a 3.5 qt Sauce pan half the size of mine (6qt) because they didn't have the big one. If I would have compared straight across the E. Dehillerin price would be another $80 lower.

The difference in price is enough to pay for your plane ticket to Paris plus 5 days accomodations! You get a trip to Paris for free. :-) And to add to that if you only buy a few pieces at a time which is what I do you can put them in your checked bags and you don't pay VAT or Shipping!

I've never felt the weight of the 2.5mm next to the 2mm so I don't know how much of a savings there is. I know they all feel heavy. I'm sure that Williams Sanoma when they specced their cookware they were probably trying to make them lighter. That's understandable but heavy is heavy no matter how you slice it.

I do however think stainless handles would be an improvement. Cast Iron transfers heat quite well and that goes for handles too. I have to use mits to pick them up after they've been on the stove for very long.

To the original poster - I think you'll love the Mauviel and I think both I and Duckfat are in agreement on this. I do think it's worth the trouble to get them from France though. Heck, I'll fly over and pick them up for you! :-)

Thank you very much for the tip to buy Mauviel directly in Paris. My fiancee and I had planned to fly to France anyways and I am sure we'll have a stopover at CDG. That way we can have a nice stopover in Paris for a few days and buy some pots and pans.
However, I think you have to pay customs if you return to the US and you bring in more than $800 in goods (if you are a US citizen).
How is that, when you have that stuff shipped to the US - how long did it take for you to receive it and did you pay customs, if so how much?

Thanks, le.gentleman

[pazzo]

Originally Posted by le.gentleman

However, I think you have to pay customs if you return to the US and you bring in more than $800 in goods (if you are a US citizen).

That's assuming they know you brought more than $800 (or whatever it is) in goods back.

[ChefRay]

Originally Posted by ED BUCHANAN

If I paid that much for pots and pans, I would not cook in them, I would display them!

I would have to find a way to live in them.

[boar_d_laze]

Originally Posted by le.gentleman

However, I think you have to pay customs if you return to the US and you bring in more than $800 in goods (if you are a US citizen).

Far cheaper to ship than bring them with you. Plus many sellers will not only arrange shipment but provide help with a "creative" valuation for duty purposes.

You'll want to take care of this as much as possible before your trip, without actually paying for anything; thus preserving your opportunity to change your mind if a better opportunity presents itself on the ground.

Bon chance,
BDL

[DuckFat]

Shipping is indeed the way to go. When the items are shipped the onus is on the shipper in regards to valuation plus there is an invoice enclosed to substantiate the price. You are probably not going to hide a set of copper pots in your luggage and the Customs Offcers do know the value of most items. Not to mention if they are packed in a separate box the airlines now charge per piece for checked items. Most airlines have progressive fees so your second checked bag is getting fairly pricey. How long an item takes to clear customs when shipped depends on the country it's shipped from and the port it enters. I've had a clock from Germany take a week in LA and a knife from Japan take a day from Chicago. I was not charged duty for either shipment. My understanding is that those in Canada aren't quite so lucky with the duty charge on freighted items.

[missyjean]

I'm so glad I found this thread. I am currently trying to decide which cookware to buy. It is going to be a Christmas present from my husband. I have been flip-flopping between the All Clad aluminum clad/stainless and the copper core. However, after reading this thread, the copper core has been eliminated and I am seriously considering the Mauviel. Those handles do look heavy, though...

[DuckFat]

Costco is now carrying a SS Mauviel set which I like a lot better than the new standard AC SS.

Costco - Mauviel 9-piece Cookware Set

[missyjean]

May I asky why you prefer it to the AC?

I see this has 5 layers but how easy would it be to get additional peices?

[DuckFat]

I think the best thing I could say is pick up a piece of the standard AC SS and compare it to the Mauviel. AC is not what it used to be and it's very expensive. You can buy individual pieces of Mauviel at many stores. Your husband won't be dissapointed with Mauviel.

[missyjean]

Thank you Duckfat.