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Aug 12, 2010 04:29 PM

Mauviel copper pots vs copper core W&S pots? Help!

I'm wondering what peoples general thoughts are on mauviel copper pots vs copper core pots from williams and sonoma? I got a bunch of D5s from my wedding registry but I wasn't impressed since they feel lighter than the pots I already have - I do a lot of cooking and want something really nice. I'm thinking of exchanging and using gift cards to buy a new set. How much better is the mauviel vs copper core? Can I use the mauviel for everything or just certain types of cooking? Which would you recommend all things considered?
I really appreciate any help or advice:) Thanks!

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  1. All Clad copper core would be easier to deal with because it has stainless steel surfaces on both sides. It is a 5-ply cookware from stainless-aluminum-copper-aluminum-stainless.

    As you can see. the copper in the All Clad copper core plays a small role. Mauviel copper will have better performance in term of heat response.

    You can use mauviel for everything, but you don't really need copper cookware for everything. For example, you can use a copper pot to boil water and make soup:

    Will this $400 copper soup pot does a better job than a $30 stainless steel/aluminum clad coup pot? I doubt it.

    1. I get some static from people on this board because I'm such a fan of copper cookware. But it's simply superior, and has been for a few hundred years. The best that can be said for the best clad is that it cleans easily, and comes close to the performance of copper.

      If you're shopping at W-S for Mauviel, you are limited to their stainless-lined line, M'Tradition. Therefore the only real advantage of clad is that the OUTSIDE cleans up easier.

      So the answer to your first question is: "A lot better."

      I would say you can use the Mauviel for everything except high-heat searing. The stainless lining of the M'Tradition is better able to handle high heat that the tin-lined M'Heritage (now growing unavailable in the USA), but very high heat is still a danger for all copper cookware. But it is also for clad. For searing, I would keep a couple black cast iron pieces, maybe a square skillet and a #8 dutch oven.

      I will disagree slightly with Chemicalkinetics about stockpots, too. Unless you are chilling your stocks with an icebath or immersion paddle, stocks will cool faster and better in copper. Still, he is right in that the differences between copper and clad are less dramatic than with sauciers and sauteuses. It is in the latter that copper pans are without any real challengers.

      My thinking on wedding registry things is: ask for a few luxury items that you would not typically buy for yourself. You can always buy yourself clad pots.

      1 Reply
      1. re: kaleokahu

        Thanks so much for the response!!

        So if I want a really nice set to accomodate all different types of cooking what would I need? I like the copper, le crueset, nonsticks etc. Could somebody walk me through what is ideal for different types of cooking?

        I thought the copper would be great for searing meat and getting a good brown at high eats - I do a lot of sear meat first and then long cooking times within a stew - would i be best to use two different types of pots for this?

      2. cups123,

        kaleokahu made some excellent points. I re-read your post and want to address two points. First, you should not assume D5 cookware are bad just because they are lighter than your other cookware. They may be, they may not be, but judging purely on weight is not reliable. Second, if you truly dislike All Clad D5, then you may not like All Clad copper core a lot better.