Kitchen 364

    Published on April 23rd, 2009 | by Greg


    Marvelous Mauviel M’heritage Pan

    Can you remember the last time you were left speechless? It’s not often that I’m left at a loss for words, but Mauviel has done just that. From the moment I lifted my M’Heritage splayed saute pan out of the box I was smitten. At first I just wanted admire it, almost unwilling to mar it’s gorgeous luster with use. Once I got going in the kitchen with it though, I’ve arrived at a place where I don’t want to use any of my other pans. Meal planning started to be based on how I could best use my new pan. I’ve been agonizing over ways to adequately express my feelings about this pan and words have been failing me. Maybe haiku?

    Aluminum pans
    can’t compare to copper and
    steel. I love my pan.

    It’s the prettiest pan I’ve ever had the pleasure of having- however, pretty doesn’t get you very far in the kitchen. Fortunately, this pan is not only pretty, but it’s also a dream to work with. Copper is a fantastic conductor of heat. It’s fast and even, giving the you unsurpassed control over how quickly your pan heats up and cools down. Stainless steel is non-reactive and largely non-stick, with no chemicals that interfere with the flavor of your food, or pose any health risk. The handle is cast iron, and riveted on in a way that make it seem capable of handling any abuse you could possibly dole out. It’s easy to clean, though not designed to go in a dishwasher. Copper tarnishes, but we’re going to call it “patina”. Bringing the copper back up to a full shine is as simple as a quick wipe-down with any copper cleaner.

    The Mauviel Cuprinox isn’t cheap. It is however, worth the cost. Whether your needs are for temperature control, ease of use, durability or a desire to avoid chemicals or metals like aluminum leeching into your food- this pan will fit the bill. I wouldn’t hesitate to recommend this to a new cook, though it’s more likely to appeal to a seasoned cook who’s looking for an upgrade to their existing cookware. It’s available online from places like Amazon for around $300, or in many specialty kitchen stores.

    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.

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