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Beka 5mm Copper Bottom Pans - Better than clad?

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Well I am on a quest to get a nice fry pan and saute pan to be the main pans in my kitchen. I am looking to do some searing, pan sauces, pilafs, pop it in the oven with blackened fish, etc. I am debating on sitram/tramontina/paderno but ran into some peices of this stuff for pretty cheap. I cant find any reviews on it, but it has a massive 5mm copper base and stainless interior. Not sure if its a superior design than the clad ones or just more of a pain to deal with the copper.

Thoughts:

Its the Marco Pierre White Heat Collection 1003 Stainless Steel from beka line. I found saute pan for $40 and fry pan for $30. (at marshalls)

http://www.amazon.co.uk/Marco-Pierre-...

Thanks all.

JD

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  1. From what I've read from a quick google search, the base is a thick aluminum base "encapsulated" in copper. For $30-40, for a 5mm Al base, that's a pretty good deal.

    1. my dude picked up the Marco Pierre White Heat Collection Stainless Steel from beka 10 inch saute pan and the large frying pan with an adjacent handle...I LOVE THEM...totally. the heat is even, no hotspots, and the wieght is just my speed. He got them at marshalls (20 something for the 10 inch, 40 something for the handled 14 inch) and I would have bought them at twice the price given their awesomeness...The handles are nice, stay cool, but don't have that wierd gap that all-clad pans have now on the top (all clad hurts my hands). so yes, much better than a clad, as far as feel goes; as far as cooking, i'd say it's parallel to all clad.

      BTW: The only wierd thing is the large frying pan with the adjacent handle has the handle at 10 o clock instead of 12 o clock...it also has a lip for pouring stuff out at 3 o clock...kinda different, but no matter, these pans rock...More of his cookware is on my wish list.

      3 Replies
      1. re: sixelagogo

        "..BTW: The only wierd thing is the large frying pan with the adjacent handle has the handle at 10 o clock instead of 12 o clock...it also has a lip for pouring stuff out at 3 o clock...kinda different, but no matter, these pans rock...More of his cookware is on my wish list...."

        Just curious, did yours come with a lid? This is a beautiful pan, but mine was $49, without a lid. I haven't used it, yet as I might return it, especially knowing that i could have had it for $40..:)

        1. re: HLing

          yes, it came with a lid (which i love, as I'm pretty lid-less around here and it fits the 10 inch saute pan as well.....i got it from Marshalls...where did you get yours from? I'd like to buy more of the set if i knew where to get it

          1. re: sixelagogo

            i also got it from Marshall's in NY, except that someone had probably picked up the lid with another pan, so there was a lid (which fit perfectly) that'd from a different maker, and i was too honest in asking about it, so that they didn't let me take THAT lid, even if they couldn't find a pot for that loose lid.
            my other lids are slightly too small for this make. i guess i'll have to return it. the pouring lip is a good feature, though, as i was thinking last night using a pot that didn't have it, wanting to pour out some rendered duck fat....oh well.

      2. Any thick bottom pan will work pretty well to give good even heat without hot spots on the bottom. Great for sauces. The big difference from an all clad pan is that the sides on the all clad are thicker and the heat distribution is more even across the entire pan. I find disc bottom pans to work well but when frying I get more oil burning around the sides where the metal is thinner and hotter.

        2 Replies
        1. re: scubadoo97

          Belgium. I got the 10 inch at TJ Maxx in Alexandria VA for $24.99. TJ's attaches the lid to the pan so they don't get separated. I love it. If I see other sizes, I'm buying them.

          1. re: DMahon

            i thought i remembered them being made in china, which sort of turned me off

        2. where are they made?