Mauviel M'heritage M150s Copper Saute Pan with Lid 3.2 Qt

Out of stock
Mauviel M'héritage M150s 1.5 mm copper saute pan and lid with stainless steel lining and cast stainless steel handle

-Bilaminated copper stainless steel (90% copper and 10% 18/10 stainless steel)
-High Performance: Copper heats more evenly, much faster than other metals and offers superior cooking control
-Superior durability: 1.5 mm thick copper
-Non-reactive: 18/10 stainless steel interior preserves the taste and nutritional qualities of foods and is easy to clean. Minimal maintenance, no re-tinning!
-Copper cookware can be used on gas, electric, halogen stovetops, and in the oven. Induction stovetops require an induction stove top interface disc (sold separately)

Use and Care Instructions
-Before first use and after use, carefully wash your pot/pan with hot soapy water then rinse and dry.

-All M'héritage products are designed for use in the oven.
-Only add salt to your pan once the water has boiled.
-Never overheat an empty pan, this can lead to irreparable damage.
-Always cook over low to medium heat.
-Over time, copper can change color through use, however this will not change the conductivity of the copper material.
-When cooking on gas, never allow the flame to extend beyond the base of the pan.

-Never clean your Mauviel pot/pan with bleach. This can lead to irreparable damage.
-If food sticks to the inside of your pot/pan, soak it with hot soapy water.
-To restore the shinny copper surface to your Mauviel pot/pan, use a copper polish.

Copper is the Choice of Professionals

Copper is the best practical conductor of heat for cooking. Professionals love it because of its quick reaction time. It cooks faster, and it also cooks better because of its uniform conductivity, as it surrounds your food with heat.

Our Mauviel copper cookware is imported from France, where it is made by hand in almost exactly the same manner as centuries ago.

The primary advantage of copper is that it requires only low to moderate heat to obtain the best results. And its conductivity makes it especially responsive to almost every cooking need. Copper has about ten times the heat conductivity of stainless and glass, and twice that of aluminum. So watch the amount of heat you give it. Let me repeat that: watch the amount of heat you give it, at least until you become accustomed to its even, fast acting conductivity.

For your first copper pan, we strongly recommend a sauce pan. There's nothing like it for performance, it's easy to use, and with a little care it will last many lifetimes.

Because it is a soft metal, a heavy gauge is more desirable for utilitarian reasons, as is hammering, which makes it stronger and able to withstand many more years of use.


Its primary disadvantage being that it is reactive to acidic foods, it is usually lined with another metal, the most common and practical of which is tin, that, unlike stainless steel or nickel, is readily refurbishable.

Stainless and nickel linings in French copper are very durable, by comparison to tin linings, and also very expensive. In general, we recommend tin for all copper pans. However, because tin melts at about 450°F we often recommend stainless for frying (and maybe saute) pans, which receive more direct heat that is not dispersed by liquids (unlike sauce pans, stock pots, etc.), thus preventing the damage that accidental overheating might cause.

Our tin lined pans are lined by hand, and will display some brush strokes as a result. Lining by hand insures thicker coats of tin, that will last much, much, much longer than pans that are electroplated.

Unlined copper works best for egg whites, which it helps to make thicker and peak longer. Zabaglione is one of the recipes most commonly made in an unlined copper pan.

Unlined copper is also widely used in the candy industry. Confectionery prepared in unlined copper doesn't react with copper, and takes advantage of the quick, high heat that the confectioner needs.

Caring for Copper

If you use wooden or other 'soft' non-scratching utensils, and watch the heat under your tin lined copper, the lining will last for years and years before it needs refurbishing.

It's not absolutely necessary that you keep the copper bright and shiny; just keep it clean. Though commercial copper cleaners work best, you can also use a paste you can make with a little flour, salt and water.
More Details
Shipping Info Pickup or Shipping
Warranty Limited Lifetime Warranty
Brand Mauviel
Country of Origin Made in France

Buy & redeem Fante’s Kitchen Shop Gift cards