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    Kitchen 2006290

    Published on March 12th, 2014 | by Greg

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    Mauviel M’heritage Cookware: Copper, Curved, For Easier Sautes

    If you don’t already have copper cookware in your kitchen, it might be time to consider adding some- it not only looks great but copper heats up much faster and more evenly than most other materials. Of course, it can be difficult to clean, and can impart a bit of a taste to foods, so the best of both worlds would be a set of pots and pans that uses mostly copper with just a little bit of stainless steel as a lining on the interior. That’s the ideal- and it’s what Mauviel offers.

    We’ve been using the Mauviel M’heritage Curved Splayed Saute Pan, offering nearly a quart of volume, with a nice-fitting lid. Manufactured in France, they use 90% copper and 10% 18/10 stainless steel for a balanced combination that we found much easier to use than your average cookware, and far prettier displayed in the kitchen when not in use. Well-riveted handles add a touch of European class and stay cool during time on the stovetop, and there is a notch for hanging from hooks. It’s not lightweight stuff- no cast iron but certainly hefty- but that’s what you want in a good pan.

    This is true especially a saute pan, where quick and efficient heat transfer is everything (rather than a stewpot, for instance). You can use all M’heritage cookware in the oven should you wish, as well as with most any type of stove type (gas, electric, even induction if you use their special disks) and it’s guaranteed for life against defects. We’ve tried out several Mauviel pieces, which continue to be amongst our very favorites- from their Thanksgiving lifesaver roasting pan to the traditional (non-curved) saute pan. We found the curved version was far easier to use for many dishes, such as pastas and Asian noodle dishes where this pan can take the place of a wok almost, and the edges prevent burning or sticking. For soups or stews, the more traditional shape is probably a better fit.

    Available now, online and in stores, expect to spend around $230 for a saute pan that will last a lifetime, and make every visitor envious.

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    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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