<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>614287</id>
  <title>Do mauviel do 2mm gauge copper pans?</title>
  <published_at>Thu Apr 23 03:45:30 -0700 2009</published_at>
  <post_count>5</post_count>
  <board>
    <id>41</id>
    <name>Cookware</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4620712</id>
        <content>I found some cheap Mauviel pans, but it reckons they're 2mm gauge.  Do they make 2mm?  or is it a mistake?

*edit* it's a cast iron-handled chef's pan too btw.  According to their site, it would appear to be only made in 2.5mm</content>
        <published_at>Thu Apr 23 03:45:30 -0700 2009</published_at>
        <parent_id></parent_id>
        <user>
          <id>180623</id>
          <name>Soop</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4620861</id>
      <content>Only in 2.5 mm for that series AFAIK however I've seen different sellers get those numbers wrong several times including places like WS. </content>
      <published_at>Thu Apr 23 06:01:00 -0700 2009</published_at>
      <parent_id>4620712</parent_id>
      <user>
        <id>253154</id>
        <name>Fritter</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4621249</id>
      <content>Cool, thanks.  I think it's still a bit of a bargain at &#163;99.  I'd imagine the 20cm saucier will double as a handy saucepan with 1.6 litre capacity.</content>
      <published_at>Thu Apr 23 07:58:47 -0700 2009</published_at>
      <parent_id>4620861</parent_id>
      <user>
        <id>180623</id>
        <name>Soop</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4624571</id>
      <content>Some years ago, Mauviel actually made two lines of iron-handled tin-lined copper, the thicker 2.5 mm (and sometimes thicker than 2.5 mm) that survives today and a less-expensive line that was in the 2.0 mm range, now discontinued.  (This is in addition to the 1.6-mm brass handled pieces intended more for serving than cooking, and the stainless-lined pieces).  I have a number of those 2-mm pieces that I believe I may have purchased at Zabars in NYC, back in the day when they had an extensive selection of copper upstairs.  I also have a wide selection of their, and other manufacturers', pieces ranging from 2.5 to 3.5 mm.  I find very little difference, if any, in the cooking qualities of the 2-mm Mauviel copper, so if that pan is available at a good price I'd recommend buying it.

ETA:  Not that you'd be able to tell anything from it, but my avatar is osso bucco browning in a medium-sized Mauviel 2-mm evasee (splayed sauce pan).</content>
      <published_at>Fri Apr 24 07:24:50 -0700 2009</published_at>
      <parent_id>4620712</parent_id>
      <user>
        <id>10207</id>
        <name>FlyFish</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4624626</id>
      <content>Awesome.  Yeah, I'm still wondering if it's worth it (for me), but I have at least &#163;70, maybe &#163;80 in my penny jar, and it's my birthday soon.

Seeing as the penny jar is for treats, I think I'll save up the &#163;100, and have a look-see for other eyecatchers.</content>
      <published_at>Fri Apr 24 07:44:56 -0700 2009</published_at>
      <parent_id>4624571</parent_id>
      <user>
        <id>180623</id>
        <name>Soop</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4626823</id>
      <content>The Mauviel Cuprinox Style (I think they just changed the name of this line to M'somethingorother) line is generally 2mm stainless-lined or nonstick in a few cases with shiny stainless handles.  I have a nonstick frypan in this line, and it's quite a good pan.  The heat distribution is still pretty even, and they're lighter and easier to handle than the heavier copper.</content>
      <published_at>Fri Apr 24 19:54:04 -0700 2009</published_at>
      <parent_id>4620712</parent_id>
      <user>
        <id>198087</id>
        <name>David A. Goldfarb</name>
      </user>
    </post>
  </posts>
</topic>
