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What would you choose as your first piece of copper cookware?

I own a two quart saucepan and a 10 inch saute pan in copper, and may (just may) get the opportunity to buy another piece in copper soon. I don't have any necessities to fill but want to replace some regular stainless steel I have, but I can't purchase a fleet of cookware. Any recommendations on what you would choose to purchase in copper if you had the opportunity? Thanks for the help!

asked by Rupal P over 4 years ago
15 answers 5425 views
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added over 4 years ago

Wow, great idea! Never thought of that - I hope they have it available at the sale I'm going to. (The Emile Henry warehouse sale is this weekend . . i'm all set to go - Mauviel cookware here I come!!)

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Diana B

Diana B is a trusted home cook.

added over 4 years ago

If you are a jam and jelly maker, a beautiful big confiture pan like this: http://www.mauvielusa.com...

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added over 4 years ago

Cool, thank you! I will look for these pans. I am thinking of springing for a giant lidded braising pan as a kitchen workhorse. Any thoughts there? I love how fast copper heats - which I imagine makes it very well suited to gratins.

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added over 4 years ago

Regardless of which you decide on, make sure you buy quality. Look at the edge of the pot or pan and note the thickness of the copper - the thicker the better. The inside should be stainless or nickel. Tin is bad.
Most pots come without lids, so don't be alarmed to pay extra for a lid.
My set, about 18pcs, is French hotel quality and so far I've used it daily for over 35 years and it is as good as the first day.
I would start with a sauté pan - something you will use almost daily. Expect to pay about 150-200 USD. Remember the key word...quality.

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added over 4 years ago

How do you tell quality for sure? The Mauviel cookware (1830 series) I have is 1.5mm thick and 90% copper 10% stainless steel (the 2.5mm thick pots are a bit too expensive for me). Fortunately I have a saute pan I love already (no lid, but I just use a regular stainless lid for it when needed) and a 2 quart saucepan with lid - so I am thinking of what to do next. I like my copperware a thousand times better than my nonstick cookware and my regular stainless steel - it heats fast and evenly and doesn't have the food sticking issues I have with the other stainless steel cookware I have.

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added over 4 years ago

Although the 2.5mm is thicker, now that I am older they are noticeably heavier!

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added over 4 years ago

Yes, as I was wielding both weighted pans at the last warehouse sale I thought that the 2.5mm was a bit too heavy so went with 1.5mm. .sounds like the compromise on thickness won't be too problematic! :)

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added over 4 years ago

1) A gratin pan. 2) A jelly pan. I have both, and love them. 3) a sauce pan.

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added over 4 years ago

Thanks for all the suggestions, everyone! I also found this nice chowhound post on copper: http://chowhound.chow.com...

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added over 4 years ago

I'll second (fourth?) the gratin dish. Love mine. Re linings, I'm happy with my tin-lined pieces. Brooklyn Copperware website sums up the science of tin and stainless: http://www.brooklyncoppercookware...

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added over 4 years ago

It's good to hear about a copper pan 35 years old that's like new! I didn't give copper another thought after I was given a copper fish pan 40 years ago & the lining was gone in less than a year . I guess it was a really cheap one.

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added over 4 years ago

Thanks to everyone for the recommendations. The sale was so fun! I ended up going for a saute pan with lid, a bain de marie, and a paella pan (which could double for me as a roating pan or to make Indian rice preparations and stir fries and it looked like a good workhorse pan for me). .. I was thinking about the gratin instead but since I have nice l cree creuset gratin pains I thought I should hold back on that one. Very excited to have an expanded copper collection.

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