Ditched our no-name-non-stick saute pan for the Mauviel M'cook 5.8 qt. Stainless Steel Saute Pan & Lid With Helper Handle
When our non-stick bought when we were first married non-stick saute pan started to peel, etc. I looked at FALK and decided it was just too much money...(we have the Falk Saucier) and went with the 5 ply M'Cook hammered finish stainless steel 5.8qt Saute pan from Mauviel.
The high sides of this pan really help hold the spatter, etc...the range is cleaner when using this pan..
The construction is great (not quite the jewel-like precision of the Falk), but its still hand-made by craftsmen in Mauviel's Normandy factory. Its lighter than I thought it would be.
We have CIA pans that are 7 ply and those are heavier..
This pan is beautiful - heats really evenly (no hot spots all over 28mm of pan bottom) and is half the cost of the Falk.
Its our new favorite stainless steel piece
Just curious -- why did you choose the cast iron handle version vs. the steel handle?
That would be my choice too, as I think the heavier cast iron handle would help the heavy pan to be more balanced when holding it. Also, the cast iron has that old school pro kitchen look to it that I like. (My fully clad pans are mostly from the Mauviel Induc'Inox line, which has been discontinued for a while, and they also have those cast iron handles.)
Thanks for posting your review. I'm an admirer of the M'Cook line. I've got the smaller 3 qt sauté in M'Stone and found that the handle could be a wrist-strainer for me when there's food in the pan. I solved it with a sleeve. This $5 model is a perfect (really tight) fit and gives me a secure grip.
I've been eyeing the 11" M'Cook skillet for a while now. It's ok to have lust in my heart, isn't it? ;-)
My Mauviel experience is only with the HAA M'Stone line. Quality level is high, and they did an excellent job with the ceramic coating.
At the price you paid, if you don't already have a similar pan, I'd keep it. I say this because my pans that have similar construction have proven to be excellent performers. They spread heat quickly and well. One telltale thing I've come to appreciate, they sit flat (no dome effect) under heat. My thinner clad pans (a Calphalon Tri-Ply and a Cuisinart nonstick) always, always bow up in the middle when they get hot.
If I had a spot for it in my collection, I'd tell you it's crap and advise you to offload that POS pan ASAP. I'd reluctantly offer to take it off your hands.
This is a tough question.
First off, I cook on induction, which makes every piece of cookware I own almost equally awesome. :-)
Second, I don't usually sear things in the rondeau. I use it to make big pots of splatter-y and saucy things (think pasta sauce). So not much to compare in that sense.
I bought it based on its aesthetic, brand reputation, and the fact that it has two short handles. I don't think I need to elaborate on any one of them.