Mauviel Copper Cookware: Worth the expense?

Uncle Scott's Kitchen reviews Mauviel M'Heritage copper cookware. How does this beautiful French cookware perform? Is this the best cookware for your money? Or are the patina and tarnish that develop on the copper just not worth the effort? Find out as we go in-depth with this Mauviel cookware review, with cooking tests including peanut brittle, cheese grits, fried okra, homemade mac and cheese and more, along with how to polish copper cookware with Copperbrill.

**Top Carbon Steel Skillets**

*If you click on our affiliate links and buy something, you get the same price as going directly to the merchant's website, but allows us to earn a small commission. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!! We currently have affiliate links with Amazon, De Buyer, Thermoworks, Zwilling, Le Creuset, Sur La Table, and others.

#mauviel #coppercookware #cookingshow #cookware

[TheEsope]

Hello from France and thank you for your amazing channel. Just a thing : to clean copper surfaces, you are not obliged to use chimical or industrial products (even Mauviel's). You will obtain the best and fastest result with a mix of coarse salt (a little), white vinegar (a lot) and flour (a little). After, just rinse with clear water. This miraculous past is the "recipe" of the french chefs. Try it!

[davidpiersimoni]

Thoroughly enjoy your presentation style. Applause tracks, “appeal to authority” (son w food on face), not taking oneself too seriously, all while delivering trial based review. Really great delivery. Thanks for the incite and the laughs.

[shawnhampton]

So I own Matfer Bourgeat copper. It is 2 mm thick copper with stainless steel lining. It was shiny but has since become "brushed" as I have cleaned it. It has forged iron handles and is very heavy but cooks like a dream. Falk USA sells Belgian made copper with stainless lining. It is brushed and the interior is brushed stainless. They sell the true forged iron handle and a stainless modern version as well. I own the Mauviel M'Cook stainless 5 ply. It has the old iron handles and I love it. Interesting note on Mauviel's handles: the forge that made their traditional forged iron handles burned down. They have been scrambling for about 5 years now to get a good replacement. They always offered bronze on their copper. But now they have bronze, the handles like your copper pans have, and stainless. I was so glad to get the ones I have with the real forged iron handles. These forged handles have a beautiful gray color and a sheen to them. I say "forged" as they are each hand crafted not merely poured molten iron like cast iron is. Brooklyn copper is legit. But has tin lining which I just don't care for. Love your channel! Try a made in carbon pan sometime and let me know what you think. Nice design with a stainless handle.

[aaronlessardmusic]

Bought a 7 piece floor model at W.S a few months back.

These are by far, the best performing pans I have ever used. There is a learning curve, such as knowing when to flip your meat, and to NEVER cook on heats over medium (especially on a flat top).

The only piece I’m not thrilled with as much would be the soup pan. While it’s very good, I find it takes a very long time to heat up, and you may need to brown things in another pan, the. Transfer over. It’s good, but a le Creuset would probably be better in that instance.

Overall, I would recommend
10 inch fry pan.
10-12 inch deep pan (taller sides) with lid
The sauce pan in this video

[Hecknkleschaa]

I am watching this video like the sixth time now, cause i am so addicted to the beauty of the mauviel copper pans. Cant wait to get mine.

[ipedros]

14:25 yes season the stainless steel same as the carbon steel. Fill to a millimetre of oil, let it smoke. Rid of the oil. Rub, rub to remove oil to a smooth surface. Let cool.
Then cook the egg just the same as carbon steel. And the egg swirls around. All the best.

[gmanGman]

Omg this is my new favourite cooking chanel. I am biased because I have a 13 months old son so when ever I see other people have amazing connection to children I Just respect and love it. This plus your HILLARIOUS narration with crappy clapping sound is just something only you Uncle Scot can get away with and still remain funny. Bless you and those gorgous babies

[sdated]

These copper pots absolutely shine during candy making. My wife uses the same pot to make 15-20lbs of dark chocolate almond toffee each December for gifts. This pot was the tool in making candy that was game changing.

[sanaqureshi]

This is an excellent review. Everything explained very well.

[thomascool]

I still use my grandma's copper pan, it say from when she was 20 years old. so the the pan is already 76 years old

[jimmartin]

Good video! I will not be spending that kind of money on any copper pans but you have expanded my knowledge of different pan materials. My opinion of kitchen cookware is it does not have to match. I feel that there is certain cookware for specific needs and having a variety only enhances your skills. It is like my set of golf clubs, I have different brands of metal woods, irons, wedges and putters and I choose the brand of club based on how it feels and performs. Now the bad news, since watching your channel this last month my focus on cookware has casused me to spend money on it, as I have not spent money on cookware for 15 years! I am enjoying the qualities of good equipment. I just took advantage of the All-Clad VIP sell (2nd's and box damaged items) and scored a few pieces at 35-50% off. It is all your fault! Keep up the good work.

[GabrielVonWahl]

Outstanding review, seriously great; you just saved me from buying a ton of all-clad, I like matched everything so Mauviel it is!

[davidgiles]

I use almost entirely Allclad. Took me a very long time, and purchased piece by piece as I had the money. I now have 6 pieces of Mauviel copper. Great. I use them as appropriate.

[LukeBerringer]

You are the homecook I aspire to be! Keep up the quality content Scott.

[Defianceo]

I feel more confident in making an informed decision when purchasing the set now. Thanks!

[thomascarden]

I use the 10 inch frying pan mainly to saute seafood. The primary reason for this is temperature control. When you take the pan off the heat the heat goes away so it is much easier to cook to perfection without the heat retained in the pan continuing to cook the meal.

[pedrolavigne]

The sauce pan of that line of products is the dream pan to make my own home made ghee from salt free grass fed butter and of course making cream based sauces, heating cream to prepare “crème brûlée”, etc. I received it as a wedding gift and so pleased with it.

[jimglatthaar]

Thanks for this comprehensive testing video. I have been cooking with Mauviel 2.5 mm pans since 1994, getting one pan at a time until I had the pans I wanted, but not the pans I didn't want. There is no question that the performance is outstanding. That said, the Mauviel copper pans are like any other pans: you have to learn to cook with them for the best results.

[ronaldadams]

We've had the Mauviel Copper pots & pans for about 5 years now, we went with the 250 cm, we absolutely love these beauties!! One of the best decisions we ever made; these suckers are very heavy though, use these pans every day, you will get buff handling them!!

[ABACUStoPC]

Very detailed and informative review, thanks for sharing. I bought a 24cm/2.5mm saute Pan not long ago, I totally agree that copper indeed has pros and cons, it conducts heat way better than stainless steel, but it's just too heavy to handle especially when hand wash (you need a strong wrist), I like the way old copper pans look so I don't polish it and let it develop toning, the major problem I have is that the brass handle leaves my hand with a very notable "rusty" smell every time I handle it, which is not ideal when you need to handle food in the kitchen, to me it's totally for looks so if you want to purchase a copper pan I say you go with those with stainless steel handles