Mauviel Frying Pan are some of the best in the industry. Throughout the year, Mauviel have came out with many different iteration of their skillets. Both the shape and the metal that they use change base on the current market demands. The current model is the m250c which uses a bimetal copper and stainless steel configuration. Older model uses copper with a tin lining.
One isn’t necessarily better than the other. They each have their pros and cons. Tin Lined copper cookware is slightly nonstick and conduct heat better. However, it wears with use and has a temperature limit. The stainless steel lining on the other hand sticks and has a slightly lower heat conductivity. I personally like the Stainless Steel Lined Version because they are more durable and you get to sear food without worrying about melting the tin.
With that being said, the model that I am reviewing is special. It seems like it was made with leftover parts that Mauviel had left around. The handle is from their Triply Cookware Line and the interior is lined with tin. It has a copper thickness of 2.5mm, something that you really do not see anymore. I tried to find a similar model online but was unsucessful. Either way, we will see how well it performs. This review will take a closer look at how construction and design will affect performance. We will test how tin line copper perform and whether its better than stainless steel.
Mauviel Frying Pan Review Quick Summary
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Mauviel Frying Pan Design
Normally, copper cookware comes with either a cast iron or brass handle. The newer m250c model has a stainless steel handle with a black coating. This model that I have uses a stainless steel handle. Since stainless steel is a poor conductor of heat it will not get hot on the stove top. In terms of appearance, I feel that it clashes a bit with the copper. I actually prefer a traditional cast iron look. You can see a brass version on the right and the stainless version on the left. At the base, the letter Mauviel 1830 is engraved into it. Nevertheless, the handle is very well made and sculpted beautifully. The center has a divot where you can place your thumb. The sides are also raised so that it will give you additional grip when you pour.
On older mauviel cookware, they usually come with three rivets. For whatever reason, Mauviel has been releasing models with only two rivets. In its place, is their logo. While I cannot confirm this, I suspect this was mainly done for cost reduction.
Mauviel Frying Pan Shape
The shape of the frying pan is a traditional french style with no rolled lip. For its size, it has a very generous base cooking surface area. It has 6.75 inch of cooking area as oppose to a similar All Clad skillet which has only 5.5 inch.
Copper Thickness is very important. The thickness affects how much heat it holds and how responsive it is. You typically want a balance between the two. Manufacturer will typically use a thickness of 2.5 mm. It is the perfect balance between the two. Lower end models will have a thickness of 2 mm and lower. At this level, these cookware tend to scorch food and have a poorer heat distribution. However, they are also more responsive. They are great for making sauces, but not for searing.
Older copper cookware have a thickness of 3mm and above. They are great for retaining heat. You can sear steaks without fear of it getting cold and steaming your food. The problem is that it gets really heavy and is no longer as responsive.
Stainless Steel vs Tin Lined Copper Cookware
Copper and Tin is how copper cookware is traditionally made. Copper Cookware is a reactive metal. If you do not line it, it will react with acidic food. It will leach onto your food and give it an acidic taste. Eating too much of it can also be toxic. To get around this, manufacturer will cover it in a lining. The traditional lining is Tin. However, there are a few draw back. Namely that it wears and bubbles at temperature of 500 degree Fahrenheit and above. Below, is a result of me accidentally overheating the pan.
With use, this tin will also get dark. Eventually you will have to get it re tinned. The good thing about tin lined cookware is that its relatively nonstick. Especially compared to that of stainless steel. It also has a higher thermal conductivity than stainless steel.
Today, modern copper cookware is mostly made with stainless steel. They generally cost more but are more durable. While some might say that the stainless steel lining affects its heating properties, the reality is that its minor. Usually the thickness of the stainless steel is so thin, that it wont matter. You also don’t have to worry about re tinning it every few years. Something that can cost as much as the pan.
Fit and Finish
Fit and Finish on this pan is excellent. The tin is laid on thick and by hand. You can usually see if it is laid by hand if you see streaks of tin on top of the pan. The handle is beautifully sculpted and without flaw. All around, this is a well made frying pan.
Mauviel Frying Pan Specs:
Note:These measurement are done by me with the tools that I have on hand. The manufacturers have their own measurement guidelines and that should be assumed to be accurate. What I find on this review can vary widely due to several factors, such as ambient temperature, location, water, tool calibration, stove btu, etc..and should only be considered as my opinion.
Weight: 1275 g
Rim Width:Around 8.6 inch
Flat Cooking Surface Width:Around 6.75 inch
Sidewall Thickness:Around 2.55 mm then tapers to 2.66mm
Mauviel Copper Cookware Performance Test
To test the how well it distribute heat and how well it heats up, I perform a toast test where I place a piece of toast in the center than weight it down with a meat pounder. I heat up the pan for a total of 2 min then see the color of the toast.
The end result of this test is very good. This pan is the best in terms of heat distribution. You can see below that the color is almost perfectly distributed throughout the toast. The Weight/Darkness ratio was also excellent for a pan of this weight.
To see how it compares with the newer m250c model. I did the same test on the 10 inch skillet.
There is almost no difference in terms of performance. The stainless steel lining makes little to no difference.
I took the step one step further and did this same test on Lodge Cast Iron Skillet. This was the 8 inch model.
As you can see, at 2 minutes, there is basically no browning. If you heat it up even further, there will be a lot of heat spot issue.
I think I lucked out with this pan. Finding a 2.5 mm thick 8 inch copper pan is really rare these day, especially with a tin lining. This was a one off thing that accidentally got sent out for sale. It conducted heat well and it had a near perfect heat distribution. This should show you why collector buy the tin lined model. If it was not for the weight and price I have no doubt that these cookware will be a lot more prevalent. The closet thing you can get now are the Mauviel M’tradition line.
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