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Mar 4, 2014 03:20 PM

Really SMALL Paella pan? or something else

I found a pan that I can only describe as a small paella pan - a bit less than 8 inches across. Actually I found two, and that was the larger one. Mauviel copper. What in the world are these for, and should I want them? Is it for making paella for one or something?

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  1. Here's what mini paella pans look like

    They are more for serving tapas and snacks than cooking. I have several, which I find quite useful about the kitchen during prep.

    Your's look more like fancy French baking or serving dishes.

    but: 9.5" copper paella

    1. They look like gratins, which can be either oval or round, in various sizes. Nice looking pans, I'm jealous. :)

        1. re: breadchick

          And these (better prices direct from Mauviel USA):

          They do actually have paella pans in the same M'150b series, but they are wider and shallower, and the two handles stick straight out instead of up.

          All of these are way outside of my price range :(

          1. re: breadchick

            Yes! that does look right. I couldn't find them on the Mauviel web site, and it didn't strike me to check Amazon.

            1. re: breadchick

              Hi, breadchick:

              You're probably right that this is the same pattern. I think the pans the OP found were of somewhat older vintage Mauviel, though. The high-polish linings are the giveaway. I have 6 small rounds this size, but only one with this unbrushed lining, and I am 90% sure it's SS, not nickel.

              A real advantage of these SS-lined gratins is that you can take dishes to parties, picnics, etc, and not worry over someone digging in with a steel utensil.


              1. re: kaleokahu

                OK, that makes sense.
                Wow, 6 of these! I have a feeling I'll own at least one before lunch tomorrow.
                Thanks again for the info!

                1. re: kaleokahu

                  Hi, Kaleo:

                  I think you're right, and I actually prefer that older stainless finish.


              2. Hi, harrism:

                Indeed, as breadchick says, these are gratins. They are eminently useful pans, and I would keep them. The small one looks like it might be SS-lined; these are great for individual servings of dishes, tapas, etc.

                The large one is sized for side dishes for two. An 8" round gratin is not a common size. I use mine mostly for roasting vegetables like potatoes, cauliflower and Brussels sprouts, but it will handle small meat dishes with aplomb.

                It is a very good sign of quality that each loop handle has 3 rivets.


                4 Replies
                1. re: kaleokahu

                  I actually didn't buy them yet - nowhere near full price, but still a bit rich for not knowing what I'd do with them. Using as a small roasting pan sounds like a pretty good idea. We quite often end up with small roasts that would fit, and this would be better for making sauces than CI.
                  I actually didn't think they looked like stainless. They certainly aren't the matte finish of the ones on Amazon, and the surface inside didn't look uniform like I'd expect from SS. Could they be tin, or is that just not out there anymore? Also, I tried to look at the edges to see the thickness of the copper and couldn't see any. It looked like either the pan was SS with a thin coat of copper on the outside, or like the tin (?) interior had been wiped all the way onto the edge obscuring the cross-section.
                  As you can tell, I have NO copper experience, and am not sure I've ever even seen a tinned coating.
                  I may go back tomorrow. Gotta count my pennies.

                  1. re: harrism

                    Hi, harrism: "Could they be tin, or is that just not out there anymore?"

                    It's out there (mostly vintage), it just doesn't look like this. Wiped tin will look satiny when new, more blotched with any age. This is too shiny/glossy, IMO, to be tinned Mauviel.

                    What's *not* out there--much--seems to be thicker gauge round gratins, especially in these sizes. This is perfectly OK, since they're used mostly in the oven and under a salamander. The small size gratins can be <1.5mm and the larger ones around 1.8mm. A 2mm+ round gratin is actually quite thick and somewhat uncommon.

                    If they're Mauviel in good shape (as they appear to be), $75-100 would be a good bargain for the pair. I wouldn't go any higher than $150.


                    1. re: kaleokahu

                      Hi kaleo,
                      I just processed through your thickness comments again, and am realizing that you're saying this pan will be the 1.5. Does that mean that a) I shouldn't try to use it to sear, and b) the pan would be more prone to warping? I might still get it, but I want an idea of how limited it is going to be.
                      Thanks, for all the info.

                      1. re: harrism

                        Hi, harrism:

                        These gratins are not designed for stovetop use, but you can cook in them that way.

                        I see no special danger of warpage. I have an ancient doufeu that is very thin, and it has taken heat from below and ice from above with no warping at all. I'm mystified when others here say copperware is prone to warping--never seen it happen.