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Sep 2, 2008 03:11 PM

Copper Windsor Pan?

Can anyone offer any suggestions as to where I can find a 3 quart Copper Windsor pan at a reasonable price? If you own one, what are your experiences with this style of pan? I am looking for a 3 quart pan in which to make creme anglaise, caramel, chocolate sauce, fudge etc...


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  1. Define 'reasonable'. In my opinion, there ain't no such thing as a reasonably priced piece of copper cookware. I buy it anyhow, of course. For a 3 quart windsor, in a decently thick copper, you're looking at $200.

    3 Replies
    1. re: ThreeGigs

      Can you tell me where I can find one for that price? I am seeing around $400 for the Mauviel Splayed Saucepan, which is way over my budget. I was thinking more in the $100 to $200 range. Do you like your copper cookware, and what do you use it for?

      1. re: pepitos

        Check on eBay for your copper cookware. Just stick to the brands you know are good, as there are lots of 'hanging pieces' from Portugal, Korea, etc that aren't worth cooking in.

        Also, don't get stuck on a windsor. A sauteuse (curved sauce pan) would probably work better for you.

        Yes, I love my copper Falk and Mauviel pieces. I use 'em for.... well, for just about anything you'd use a pot or saute pan for. I still need to get a copper skillet, and I'm tempted to pick up a cheap 9 inch au gratin or casserole and see how well a baked pie turns out.

        1. re: ThreeGigs

          Here is one seller of de Buyer Inocuivre, a mark for which I can vouch.

          de Buyer makes some damn fine stuff. I paid $35 for a 3.3 quart Inocuivre saucepan on eBay (this is a ridiculously cheap price for a 2.5mm copper/stainless pan of the size -- the pan I bought apparently was the same bimetal as older Cuprinox), thinking I'd just polish it up and resell it for a tidy profit. Tragically, I grew attached to that warhorse and we use it all the time. Likewise, World Cuisine (which appears to have been purchased by Paderno) sometimes sells the exact same pot or pan as Mauviel for much less money -- about 50% less in some cases. Brand names (think All-Clad for stainless-clad aluminum) always command a premium, so it makes more sense to avoid those labels if equivalents exist.

          Good heavy copper is expensive and it's not getting any cheaper, so it is more or less mandatory to shop around and know what you're getting.

          Regarding the choice of a curved sauteuse evasee or a slope-sided evasee, I would have to agree that the curved design is easier to address with a balloon whisk. In the 3 quart (24cm) size, it would also do double duty for risotto, seared-and-roasted dishes, etc. in addition to sauces.

    2. I have a few pieces of copper in that shape (also variously called an evasee, fait tout, or slope-sided [or splayed] sauce pan) ranging from about 2 quarts to perhaps 8 or so. I've actually never checked their capacity - the smallest is perhaps 8 inches across the top, the largest around 12 or so. I have a wide variety of sizes and shapes of copper cookware, but I find I use the evasees most often, though rarely for sauce-making. In the larger sizes, they're perfect for dishes that call for an initial browning followed by a slower braising. In fact, my avatar is a couple of pieces of veal shank getting browned in one of my evasees, on their way to becoming osso bucco. I find the higher sides result in less spatter to clean up, and then allow enough space for addition of additional ingredients and/or liquid with room to spare.

      With regard to price, the better quality pieces (about 2.5 mm thick, iron handle) in the size you're interested in are currently selling for around $230 with the traditional tin lining, and more like $400 with stainless. For the tasks you listed, I wouldn't hesitate to go with the tin, and in fact everything I own is tin-lined, but I recognize that the stainless is more practical. You might be able to get one (used) cheaper on eBay, but if you're very specific about size and shape it will likely require a lot of patience.

      1. You can pick up the All-Clad copper core windsor 2.5 qt. pan on Ebay for a bit over $100 or even less. Less maintenance and a lot of the same properties. Also do a search for reduction pan.

        1. The original comment has been removed
          1. I didn't know Paderno made copper, I thought they were stainless

            1. re: chuckl

              I checked on the Paderno web site and they only show copper-clad, and no copper items in the splayed shape, so I guess I'm confused as well. Perhaps yogiwan will come back and explain, if the mods don't get upset about the advertising, which I believe is not allowed.

          2. Don't know if this is equivalent to a "windsor" and/or you want solid copper, but Calphalon's tri ply copper has a 3 qt chef's pan...


            1 Reply
            1. re: momof3kids

              As far as I understand the Calphalon Tri-Ply Copper is more for looks and not performance, as the copper layer is too thin to provide any benefit. I'd be interested to know what people's experiences have been with copper cookware. Do you think that there is a significant difference between copper cookware such as Mauviel and more traditional stainless steel. For example the All-Clad LTD line has a Windsor pan, would this be as heat responsive as the Mauviel Windsor pan which has a 2mm exterior layer of copper?