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Mauviel Copper pan question

post #1 of 9
10/8/06 at 1:26am
Thread Starter 
I finaly got my first copper pan today to see if I want a whole set or not. So excited!! :D

I have one question though, in the little booklet that came with it, it says before use wash and dry it. Lightly oil the pan.

Do you have to season these or is it saying oil the pan everytime you use them? They aren't very clear.

Thanks heaps

~Joe~
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post #2 of 9
10/8/06 at 6:51am
I never oiled mine which have both tin and stainless interiors. I fail to see the utility in oiling itself, other than providing a nonstick cooking surface and flavoring agent.
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post #3 of 9
10/9/06 at 6:25pm

Benefit of copper pan

What is the benefit and purpose of copper pan and are they available on-line?
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post #4 of 9
10/9/06 at 6:33pm
I am new to cooking so I am not sure of the benefits of copper cookware.

I do however know that they are available online.

Google "copper cookware".....there are a million stores online.
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post #5 of 9
10/9/06 at 11:23pm
Less energy is needed to bring copper cookware to temperature. Mauviel can be ordered directly thru E. Dehillerin online at a 30-40% reduction in price compared to retail at places like Williams Sonoma.
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post #6 of 9
10/10/06 at 4:25pm
Of all the commonly available metals copper is by far the best conductor of heat. That means even heat distribution thoughout the pan with no "hot spots".

The problem with copper though is that it is expensive and difficult to maintain. It tarnishes very easily and the copper oxide (the copper equivalent to rust) is poisonous. That's why the interior of most copperware is coated in tin. Tin is used because it bonds very well with copper. However, the tin wears off after a while and you have to have your pans re-tinned every once in a while. More expensive maintenance. And you have to polish them to keep the copper looking nice. If you have the money, time and patience to own copperware I suppose it's OK. IMHO the only benefit to copper is the bragging rights.

Aluminum is also a good conductor of heat (not quite as good as copper but close enough), much less expensive and easier to maintain.

Jock
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post #7 of 9
10/10/06 at 8:08pm
I simply wash my copper in soap and water - that gives the utensils real character. To blazes with maintaining it using copper cleaner.
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post #8 of 9
10/11/06 at 1:37pm
you did not say if your Mauviel is tin lined or SS. I have examples of both, and don't do any more than wipe the pan out before use. I can see washing it, but not oiling, depending on what you will be cooking.
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post #9 of 9
10/13/06 at 8:24pm
I've owned my set for years and it's taken such abuse that i know no other type of pot could survive. i've noticed that with the fry pans a good amount of butter 1st after heating produces better results if more frying is needed for other stuff later its like the fat gets in the fine grooves. but my eggs and such always turn out better than my husbands when he is alittle more frugal. i also just wash normaly no dishwasher and i oil the cast iron handle once in a while esp. after soaking which you aren't suppose to do but i do. but i wouldn't trade my pots for any other for anything even though JOCK was right about what he said they were worth every penny and more.
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