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Which is better, All Clad with copper core or Mauviel copperware? - Page 3

post #61 of 77
Quote:
Originally Posted by mnesom View Post
 

2. The weight of the mauviel requires you to be from Mt olympus to use it all the time in a professional kitchen

 

Just joint this forum and reading this already made my day. Thx for the smile caused.

post #62 of 77

Hello!

 

Can someone tell me what is the best website to purchase some cookware?

 

I found http://copper-smith.com/shop/index.php and coppermasters.com and also http://www.mauvielusa.com/

 

Or should I just go with ebay?

 

Thank you all.

 

:)

post #63 of 77

Hi there,

 

I was just reading your post on E. Dehillerin. I was wondering how did you ship the items back? I was thinking of bringing one as a carry on but if I bought more then I would have to ship it back. How much was shipping? I guess you only got the VAT tax back for the items you brought with you on the plane?

 

Thanks

post #64 of 77

@littlevoicemoi:

I purchased my Mauviel directly from Dehillerin using a credit card and I had to fax them my signature.  Delivery was very quick, using Fed Ex.  Prices were better than what was found here in the U.S..  All this came about in 2002 and I don't know if anything has changed.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #65 of 77

If you're open to suggestion, consider the demeyere atlantis line as well. Their quality is unmatched. One of my fav.

post #66 of 77

Mauviel it is great it conducts heat evenly and gives the best performance of anything, That is the science behind it the same metal will conduct heat even across the whole. Now as for the copper OMG what a pain on the ass I wish on no one lol. It is really a job to keep it looking nice. But again I love them and would not change anything. Just need a robot to clean them for me.... or a really good maid lol.

post #67 of 77

I like the Mauviel for searing and transferring to the oven, (mostly rib eyes), but not for solely stovetop work.  The model I have, the one with the iron handle, the handle gets too hot; my 20+ year old All-Clads don't have that issue.  I know, you can hold the Mauviel handle with a rag, but it's just one more thing to deal with.

post #68 of 77

 I find the cast iron handles on the 2.5mm transfer far less heat that the bronze handles they use on their 2mm line. Either way hot handles have been a factor on every Copper pot I've had.

The All clad Copper Core is nice but I find both of these products to be very different tools and I wouldn't want to be with out a few of either.

As far as cleaning goes with the Mauviel smooth Copper does seem to drive some wonky... although I never really understood why. You can just let the exterior develop a nice patina or polishing takes less than a minute with a dab of BKF .

The real issue I have with the AC Copper Core is the product has gone up so significantly in price I just don't find it to be worth the $$$ Vs the regular Tri-Ply with is less than 1/3 the price.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #69 of 77

Al-CladCopper core 12" fry pan is $250 from Williams-Sonoma plus tax. Al-Clad Tri-Ply of the same size is $150 plus tax. The same size Mauviel Extra thick copper fry pan is $190 plus shipping (but no tax).  The Mauviel will cost you less than Al-Clad copper core but more than Al-Clad tri-ply.

 

The biggest advantage for tri-ply is weight as it's much lighter than any copper. The problem is Al-Clad has horrible handles. I can't imagine who decided to put a handle on a pan that puts pressure in two long narrow bars on the back of your hand. The crazy thing is they continue to do it forever. I was in Sur la Table once and someone was looking at an Al-Clad fry pan and the sales clerk actually said "A lot of people don't like the handles" and steered the customer to another brand. I thought I was the only one....

 

I buy Al-Clad but only small pans or pots where the handle isn't a problem. Mauviel has a problem with hot handles since Cast Iron transfers heat fairly well. I just got used to using a hot mitt for all my pans.

post #70 of 77

Thicker matters with copper. Thin coppers (under 2.5 mil) do not exhibit the superior heat distribution. Solid copper does a much better job heating up the sides. Copper is meant for heavy, day long use. Copper cleaner is not the same as polish. Clean copper has no varnish build on the outside. Copper now has stainless steel lining (not a layer) that now makes it more durable than the old tin lining. 

 

These are both good makers and I have some of each. I reach for Mauviel for the bigger pots and especially when I need the best control. 

post #71 of 77


Hi Grant, hi everyone else,

 

I've been following this conversation and agree with you and everyone else when it comes to Mauviel copper vs All-Clad. I am not a professional Chef and can only speak for myself (more as an 'advanced home cook' I would say), but it does make a difference. Of course one could argue that cooking almost any food in almost any pan is possible, but having better quality cookware just makes the ride so much smoother.

 

That being said I'd like to ask a question regarding Dehillerin's store in Paris, which looks amazing!

Is the copper ware  original Mauviel or their own home brand?

 

The reason I am asking is that the engraved/stamped Mauviel logo seems to be missing on all the photos (except for the INOX stainless steel) and I also haven't found the actual word Mauviel on their site. 

 

Either way the stuff they have looks amazing and I am considering ordering some pans in the near future.

 

Cheers,

Karl

post #72 of 77

Bubblepot,

   They are 100% Mauviel. I don't know why they don't say Mauviel on the website, I guess they assume that you know who makes Cuprinox and Inox.  Every summer I wander their shop and usually buy something. I thought I was done but I've been informed by my other half that she uses the 9.5 inch sautee pan (I don't) and wants a larger one so I guess this summer I'll be picking up a larger sautee pan. 

post #73 of 77

Thanks for the feedback Grant! I assumed they would be the real deal but was just wondering so thanks for clarifying that. And I'm sure you're very upset yo have to go back and get another pan ;) Enjoy the trip!

post #74 of 77

Hi Grant, 

 

it's now 9 years since your post, and i really don't know if this message will ever get to you. 

I live in South Africa and so in love with Mauviel. i see from this post, that if i want to buy a Mauviel piece - i should opt for the heavier ones with cast iron handles. i'm looking at buying the roasting pan - so not sure between the ones with cast iron handles, stainless steel handles, or bronze handles - do you think i should go for the cast iron handles because this is the professional series with a thicker copper base? 

 

but more importantly - do you think E. Dehilerin would deliver to South Africa? 

 

thanking you

Bersh

post #75 of 77

Hi... I saw your post about the advantages of purchasing Mauviel copper cookware in Paris.  Can you provide some info on how to get the same savings you described?   I will be traveling there in a few months and am looking to replace my existing set of pots/pans. thanks.

 

kent

post #76 of 77
Quote:
Originally Posted by thorgild View Post
 

Hi... I saw your post about the advantages of purchasing Mauviel copper cookware in Paris.  Can you provide some info on how to get the same savings you described?   I will be traveling there in a few months and am looking to replace my existing set of pots/pans. thanks.

 

kent


If you're going to Paris then visit the E. Dehillerin brick and mortar store in that classy district.  Once purchased the item can be shipped directly to you from the store and of course you'll pay S&H at the time of purchase.  Otherwise if conducting the purchase online then you'll fax to them both your signature and CC# and they'll fax to you the order confirmation.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #77 of 77
Quote:
 If you're going to Paris then visit the E. Dehillerin brick and mortar store in that classy district.  Once purchased the item can be shipped directly to you from the store and of course you'll pay S&H at the time of purchase.  Otherwise if conducting the purchase online then you'll fax to them both your signature and CC# and they'll fax to you the order confirmation.

E. Dehillerin is a fun place! We visited in person, then a few months later, my husband ordered a set of copper pommes anna and tarte tatin saucepans. So happy with them! still in great shape, even a few years.

Here's my souvenir E. Dehillerin bread scraper (used a few times in the Sept. 2016 Bread Challenge!):

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