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what size copper saure/fry pan to buy?

s
sharon cole Oct 14, 2010 10:34 AM

My husband cooks alot. I want to phase in some copper pans to add to his All-Clad. I'm looking at a Bourgeat 11" fry pan and maybe a 3/3.5 sause pan. Falk has a new 12.5 pre-order coming out for less than $300. should i go for the larger pan? He currently uses/has 11"saute, 12"fry, 11' cast iron.

  1. tim irvine Oct 14, 2010 07:54 PM

    kaleokahu is kind, as I am an ignoramus compared with many of the regular posters, but if you really want to get the full benefit of copper tin lining should not be viewed as a negative since high heat is really not the primary use of copper anyway. The place where a saute pan really shows its stuff is in the way it can transition from a gently browned filet of sole or veal scallop to an incredibly delicate sauce right in the same pan. Seriously, some of the egg/butter based sauces that freak out a lot of cooks even when using a double boiler are really pretty easy in copper. Stick to the CI for a seared steak and make a nice bernaise for it in the copper pan! He will love having both tools. Oh, one more tip if you end up with tin linings (or not): spend a buck or two on a good wood spatula. Also for whisking in a tin-lined pan, I love those little birch whisks they sell as "cake testers," sort of a little broom.

    3 Replies
    1. re: tim irvine
      s
      sharon cole Oct 14, 2010 08:10 PM

      tim & kaleokahu thank you both for great tips. this info will make it easier for me to make a good/great choice !
      sharon

      1. re: sharon cole
        k
        kaleokahu Oct 14, 2010 08:50 PM

        you're welcome. I'm sure he'll treasure whatever you give him.

      2. re: tim irvine
        f
        Fumet Oct 14, 2010 11:26 PM

        Hiya,

        The delicate sauces dont really trouble SS linings in my experience. Its more the frying of meat and fish that can stick a bit to SS if you're not careful (dont dry it, raise to room temp, etc)

        If you get the tin,.. be careful with it!

        Good luck!

      3. tim irvine Oct 14, 2010 06:45 PM

        An alternative might be to go with a Mauviel professional with tin lining since he already has other pans for high heat, like CI. IMHO the tin is s better surface for more delicate things, being less "sticky" than SS lining. As a side benefit you can usually find better prices on tin lined items, although they are getting more scarce.

        1 Reply
        1. re: tim irvine
          k
          kaleokahu Oct 14, 2010 07:03 PM

          I agree totally! Tin is superior if you're willing to take care of it. tim irvine knows his stuff!

        2. boilsover Oct 14, 2010 12:15 PM

          How many does he usually cook for? How strong is he/are you?

          1 Reply
          1. re: boilsover
            s
            sharon cole Oct 14, 2010 02:35 PM

            we are a family of 4, and we entertain alot. He uses the cast iron alot to sear steaks. I don't love it but can lift it if necessary.

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