I inaugurated my copper Mauviel saute pan...
by cooking up some filet mignons in a wine reduction sauce.
First, I heated up some OO in the pan. It came to temperature very quickly, which is something, because all we have is a crappy electric cooktop. I sat back and whistled a happy tune for about 7 minutes, until the filets released themselves. Then I flipped them and waited some more.
I couldn't figure out how long to put them in the oven, so I just reduced the heat and finished them in the pan, turning them occasionally so they'd cook evenly.
When I was done, they were beautifully cooked, with no gray in the middle, and so tender you could eat them with a spoon. Or, almost.
My observations: quick heating, absolutely even heating, tasty fond, and easy clean-up.
I'd say it was the most superior pan I own, if not for the fact that every single one of our other pans are either yucky non-stick or totally warped from years on a gas stove.
I will be using this pan in my next kitchen, on a gas hob to supplement the induction cooktop I want. While not instantaneous, the time it took to come to and return to temperature was under 5 minutes. I can live with that.
Congrats on the Cu pan!
If you get a chance, check out the E.Dehillerin website. They'll ship to the US & it comes out cheaper than Mauviel for the 2.5 mm inox lined version.
BTW, I've had my pots for almost 15 years & they're the best for what they do.
They can't do what a Chinese sand pot or a cast iron pan or a Dutch oven can do, but they put to shame the other pots for sauteeing, cooking with liquid etc.
Nice to have a pot you will never have to replace again.
They won't sell me the unit. Can you believe it. Something about it not being UL certified.
So now I am waiting for Bosch, Neff, or Siemens to release their flexInduction, which is not limited by shape, size, or even the number of pans you can use at once.
I'm looking for a reasonably priced single gas hob to supplement, because I like s'mores and also because power outages are not uncommon here. Plus, now I have this swanky copper pan.
Hallelujah and Amen. Choir practice is every Thursday night from 7 to 9.
But seriously, cooking on copper is such a joy (and such a relative bargain, all things considered) that everyone should experience it at least once. Ineffable, really, though Lord knows I try...
somewhat off topic but I just went crazy today and bought a Mauviel saute pan ( clad, not copper) as I am in Paris and the price was irresistible. I am sure it will be NO FUN trekking home with it, esp as I have a vist to Dehillerin planned this week but it's so beautiful I can't wait to get home and start cooking with it.