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Copper pan warped?

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I have 12" copper skillet I picked up this summer. It's a Sur La Table piece made by Mauviel. 1.5mm copper with stainless steel interior.

It's a HEAVY pan and I've been pleased with how it's performed but I took it out this morning to saute some apples for a dessert I'm making and it seems to have warped!

I use it on a ceramic cooktop...I never cook above med/med high(#6 setting of 10) and haven't had a problem with any of my other cookware warping.

I'm really surprised. I'll take it back under warranty. Warping shouldn't be a regular occurence with a properly made copper pan right? I was thinking about investing in a couple more pieces of copper(though was already thinking about a thicker layer of copper)but if I have to worry a lot about warping maybe not.

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  1. Did you stick it under water while it was very hot? If not, no, it shouldn't warp and at a presumably heft price, I'd certainly look into returning it. I wouldn't bother with an even exchange, it doesn't bode well for that line in general, I think.

    Now, I notice you mention "layer" of copper, so I'm confused about what you have. "Copper pans" are solid copper with a thin layer of something less reactive covering it. What you may have is a SS pan with a thin copper plating or something, in which case that's a whole 'nother ball of wax. Exacatly what brand/line are we talking about?

    1. Sorry, I'm mindless, ignore that second paragraph, I got confused when I saw your comment about "copper layer." (It's not a layer, it's the pan's base material.)

      Mauviel should not warp, but I have no idea what if anything they have to say about using it on a ceramic range. At a minimum, call Sur La Table and ask them. I'd lean heavily toward returning it, myself.

      1. It's co-branded Sur La Table and Mauviel. I'm not sure they carry this particular line anymore(it has a brass handle) though the still do have some Mauviel.

        It's either 1.5 or 1.8mm copper with a stainless steel lining. I've read that 2+ mm is better.

        My husband does the dishwashing. I'll have to ask him about having washed it hot.

        edit: the pan I have is basically this one with a Sur La Table branding as well. http://www.metrokitchen.com/item/M-65...

        I will return it for sure...and am glad to hear this shouldn't be a typical concern with a copper pan. Did really like how it performed like I said.

        1. If you can, and this is of course also a financial consideration, try and exchange up to a 2.5 mm pan. 1.5 mm is good for display and serving, but not for serious cooking.

          1. You are probably talking about Mauviel "table top" it's really made more for nice table presentation. I use the 2.5 Mil Mauviel daily and have not had a problem. I abuse it regularly on my hi power gas burner and then put water in while hot to clean it. I have never had any kind of issue with it.

            Now that being said I have switched to Faulk Culinar, because of it's ease of maintenace (www.copperpans.com) They actually own the patent on the ss bonding that Mauviel useses.

            1. The Sur la Table line is exactly for that -- serving. It's not thick enough to cook in. The 2 mm. Mauviel is barely thick enough, and the 2.5 mm. is much better. The 2 mm. has a rolled lip at the top and thin brass handles. The 2.5 mm. top is straight with heavy cast iron handles.

              The 2.5 mm. ware is **really** heavy, but it cooks like nothing else.