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E Dehillerin Copper/Tin thickness

I purchased from E Dehillerin a couple months ago and had the same question. I found that this retailer has specified the thicknesses of this tin-lined copper cookware and should be the same as Dehillerin:

http://www.buycoppercookware.com/trad...

Hope that helps! Enjoy :)

Feb 15, 2014
roycey in Cookware

Cast Iron Spice Grinder

I was wondering if anyone has this Swedish cast iron spice grinder (or has used it before) and could comment on it? Specifically, I'm wondering how fine the grind can get, for example, for grinder black peppercorns or cardamom, etc. for a curry.

http://www.westelm.com/products/mrk-c...

Thanks!

Dec 23, 2013
roycey in Cookware

Lid for Copper Saute Pan

Good idea, CindyJ, thanks!

I imagine the M'Cook Stainless steel lids should fit mine as well.

By the way, CindyJ, where are you buying your Matfer copper? Thanks!

Dec 23, 2013
roycey in Cookware

Lid for Copper Saute Pan

I bought a tin-lined saute pan a couple weeks ago and didn't get the lid that went with it due to price (it cost 60% of what the saute pan cost...) but now I'm thinking about whether or not to get it or if there are good and cheaper alternatives available. Obviously for presentation purposes, a matching lid would be nice, but for general use, are there other lids that would have a good fit? Does the weight of a copper lid make a difference when braising for example?

Thanks for the advice!

Dec 23, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

I went back to Dehillerin to finally buy today. It was quite busy so it was a bit hard to really create any rapport with the clerk - I had the best interaction the first time, guess I should have bought then :P

I ended up going with a 24cm saute pan with tin lining as a starter piece to see if I like copper and the weight - only 100 euros... what a steal. I asked him if he had anything thicker or in hammered copper and he said no. Don't know if he was just being coy or if that was the truth for this particular size/type of pan. Anyways, I am happy with it - tested the pan out earlier and it is great :) Thanks for all the advice!

Dec 17, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

Hey jljohn,

I was at Dehillerin today and forgot to ask about this but did a pretty thorough look around of the store since I was with a friend who had never been. I did not see any lollipop lids unfortunately, sorry!

Dec 17, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

Thanks for that insight.

Which 3.2mm saute do you have, out of curiosity?

Dec 09, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

Thanks! So many little decisions... I just need to buy already! Sad thing is that whichever beauties I buy will just sit in storage until summer when I move to the US. I'm just buying them now since I have extra room in my suitcase.

Btw, in case you are ever wondering (maybe you're not), I finally figured out the individual thickness of each Mauviel M'Tradition piece. I suppose buycoppercookware.com is the only place that lists the thicknesses in their descriptions! 2.5mm for saute pans/saucepans, 3mm for rondeaus, 2mm for sauteuse évasée. I am assuming the 3.5mm goes for the stock pots or other pieces where the thicknesses are not posted. In your experience, would these thicknesses be with or within the tin? I imagine that it is sans tin but figured I'd ask.

Dec 09, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

Quick answer - thank you :)

Aside from the brass handles, would you say that there are any particular advantages/disadvantages compared to Mauviel? Would you say the quality is as good or better?

Dec 09, 2013
roycey in Cookware

Mauviel Copper - Restrictions on Heat

You mentioned that the lid is wafer thin - have you had any problems with this?

Dec 09, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

Kaleo (and others),

Have you seen/used any of the Bottega del Rame stuff? I came across it online and saw that you also mentioned it some posts but without details. The prices are quite comparable (and sometimes cheaper) than Dehillerin even with shipping from Italy and they are quite nice and handmade. The thicknesses are indicated which is a plus, though I suppose it is hard to compare directly with M'Tradition since the thicknesses are not specified for each piece.

It seems like the standard thickness is 2.5mm with some being 2.0 and some being 3.0. The stuff seems quite nice and I like that the pans have two handles instead of just one. Any thoughts or experience with these?

Dec 09, 2013
roycey in Cookware

Show me your Copper

Beautiful.

Would it be possible to post some pics of the insides as well? I'd like to see what stainless vs tin-lined look like after use. Thanks :)

Dec 08, 2013
roycey in Cookware

Sharpening stone advice for an ignorant person

Thanks Chemicalkinetics.

I am definitely up for learning to sharpen on a waterstone - Do you have any recommendations on a good one to start with for this type of knife?

Dec 08, 2013
roycey in Cookware

Sharpening stone advice for an ignorant person

1922 series. It's this one (http://store.kaufmann-mercantile.com/...) but ordered it in Europe for about half the price.

Dec 08, 2013
roycey in Cookware

Sharpening stone advice for an ignorant person

Reviving this old threat since I have a similar question and am hoping to get some advice.

I bought my first carbon steel knife not too long ago - a Windmühlenmesser chef's knife. I have been using it for a few months and have been getting used to the extra steps in care compared to stainless steel.

For this type of knife, what would I need for regular maintenance as well as sharpening? Can one use a honing rod on carbon steel or not really? I read below and got a bit confused with all the different waterstones. If I'm just starting out, what would be the best one/ones to get?

Thanks in advance! :)

Dec 08, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

I had originally thought of going with SS-lined copper but am now leaning towards tin-lined. Are there any foods that I should be cooking less or ones that I should watch out for in the tin-lining? I saw a few posts about tomatoes/tomato sauce specifically - I imagine I should avoid simmering tomato sauce for long periods in the tin? Are there other foods as well or is that pretty much it?

Also, what materials/items are best for cleaning? It seems that any scratch pads should be avoided. For example, would a brush made out of coconut be ok for scrubbing? Or a scrubber that is made out of plastic (or maybe nylon) bristles?

Dec 07, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

Thanks for that comparison BrianGilligan.

Was the stuff you bought from Dehillerin supposed to be 2mm or were you aiming for higher and it wasn't as thick as it was supposed to be? I know they offer some thinner stuff but the main pieces they sell, especially for stainless is 2.5mm and the tinned stuff is supposed to be 2-3.5mm.

Dec 07, 2013
roycey in Cookware

Where can I buy a tin-lined copper saucepan?

Hey fearlessbiscuit,

I imagine that you've already purchased, but if not, you can get the volume of the Mauviel pieces from E. Dehillerin by cross referencing on Mauviel's european site. They list the diameters along with the volume in liters, which is close enough to quarts to give you a good idea.

And yes, all of the stuff on Dehillerin's website is Mauviel.

Dec 06, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

Thanks for that very thorough and informative response!

Indeed, I am also one of those who prefers the look of cast iron handles. I believe the ones they use on some pieces of m'tradition are brass and one of the older pieces they had on display had a handle that was quite old and looked almost dark enough to be CI on first glance.

As far as I can tell, Dehillerin has only the M'Tradition and M'Heritage lines. Have you heard of other "extra fort"/hotel grade stuff or are you suggesting I ask to see if they have any? The first time I went one of the clerks was quite nice and helpful. Today it was a bit busier so less attention but I haven't felt them to be too snobby. I am not American though and speak French natively so that might be why :)

Dec 06, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

I just thought of another random question - Why does it matter how big the rivets are on the pot? Wouldn't smaller rivets be better or would are we assuming the bigger ones would be stronger?

Dec 06, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

Is a 4qt windsor pan pretty standard? Mauviel has 4 sizes of windows (sauteuse évasée) and it seems to range from 0.9L to 2.9L which is about 3qt.

Dec 06, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

Great idea with the coin. I have a one pound coin from the UK that is 3.15mm so that will give me a good idea how thick they are. I imagine they would know how thick each pot/pan is supposed to be though? I'll ask as well; I just didn't have time today.

I didn't see any of the lollipop lids but I'll surely be back in a few days so I can report back to you then.

Dec 06, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

I was just at E. Dehillerin and I could handle the stock but how would I really know which ones are more towards the 3.5mm? I didn't buy yet because I couldn't decide on the size.

When they say 2-3.5mm, do they mean that each individual piece or that each type of pot/pan has it's designated thickness?

Dec 06, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

Kaleo, do you (or anyone else) know what the thickness of most pieces of Mauviel M'Tradition are? The website says "2-3.5mm" which is a pretty big range...

Dec 06, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

Totally agree, mikie.

Very good advice, Kaleo, thanks. I think you've convinced me to go the tinned way. It is much cheaper so I can get an extra piece as well this way :)

This is a random question and you may not know the answer, but do you know why some Mauviel pieces have cast iron handles and others have brass (or another metal?). It seems like anything with two handles is in a material other than cast. Pity because I really do like the look.

Thanks again!

Dec 05, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

Thanks, Kaleo!

I have seen your posts around and you always have very helpful answers. It seems like the only downside to copper is that it has to be hand washed then. Not a deal breaker for me. And the last point you made really speaks to me - I am trying to assemble a cookware set that will last forever, and that I won't have to replace, so I don't mind spending more now to not have to change later.

I know that you favour tin-lined copper and it is attractive for me since it is cheaper as well. However, I am a bit rough with my stuff and I have a feeling that I would mistreat it at some point (and on top of it, have no idea where one would get re-tinning done in the US/Canada).

Do you have any opinions on the different mainstream brands of copper? I have easy access to Mauviel, Falk and De Buyer and have also heard that Matfer Bourgeat is good. Do you think I will find any major differences as they are all 2.5mm copper/SS?

I know that we are on the subject of copper and that you seem to know a lot about it - I was wondering if you also had any opinions on Japanese knives. I'm going to grab a few since I don't have any for my set right now and am looking for something with a good price/quality ratio, not carbon as I have tried in the past and am really bad at maintaining them...

Thanks again!

Dec 05, 2013
roycey in Cookware

Copper vs. Good Stainless Cookware

I'm hoping to get some opinions on whether or not I should be splurging in copper or just getting some good stainless steel pieces. I have been thinking about this for a while and keep going back and forth, so some new points of view would be welcome.

I'm currently living in France, and thus, copper is much cheaper than it is in the US and I'm able to buy it VAT(tax) free, which makes a huge difference. I think it comes to about half or less of what it would cost at WS/SLT. I was thinking of grabbing a large fait tout/cocotte/two handled saute pan and a medium sized splayed sauté pan from E. Dehillerin which carries Mauviel 2.5mm copper/stainless steel stuff.

I have a few pieces of stainless back (saucepans of various sizes) in the US, but I am pretty much starting the kitchen from scratch, so I am quite flexible on what to buy. Although the copper I can get here has great prices compared to the US, I can also get some very good stainless for even cheaper, and am wondering if the copper is worth it. I am also considering Fissler, Demeyere, and Mauviel M'Cook. The Mauviel is mainly because I like the look but it seems to be good quality either way and the other two because they are supposed to be excellent.

When comparing copper to good stainless steel with copper bases, etc., is there really a huge difference in performance? I will be cooking quite a bit and the fait tout/cocotte will probably be my go to to for risotto, making pasta sauces, smaller portions of braising, etc.

I suppose it would also be important to note that I am not a clean freak, so I would not be polishing the copper all the time and a patina is fine by me. Are there any other downsides of copper for me to consider? I will probably be using electric or gas, so the induction non-compatibility is not really an issue at the moment.

Any thoughts on the above would be great - I am also open to new ideas but there seem to be enough already, so if there is something that I really haven't considered that is similar in quality/performance/design, then I would be happy to consider them as well.

Thanks in advance!

Dec 05, 2013
roycey in Cookware

Brisket does not fit in dutch oven - HELP

I have no problem covering the pot, it is just that it does not fit properly on the bottom of the pot. Should I still cut it?

Apr 12, 2010
roycey in Home Cooking

Brisket does not fit in dutch oven - HELP

I am about to cook a 3-4 pound beef brisket in a dutch oven (oval, 6 quart) but I just realized that it doesn't really fit properly. If I put it in, some of it will come up the sides a bit. Is this a problem? Can I braise it properly like this or would I be better off cutting it into pieces?

Thanks.

Apr 12, 2010
roycey in Home Cooking

What to do with first Staub??

After months of figuring out which dutch oven to buy, I finally settled with a 6 quart Staub "Coq au Vin" oval dutch oven (grenadine!). I am wondering though what special things I can do with my new toy. So far, I have made a tajine, several pork roasts, and I am preparing my first no-knead bread. What are some not so obvious things I can do with it, such as the bread??

As well, what are some delicious dishes I can only make (well) in an enameled cast iron pot?

Thanks for any tips :)

Apr 11, 2010
roycey in Cookware