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what size copper saure/fry pan to buy?

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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. 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
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      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.

    2. 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
        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. 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
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          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
            kaleokahu Oct 14, 2010 08:50 PM

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

          2. re: tim irvine
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            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!

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