Mauviel M'tradition Tin Lined Hammered Copper Stock Pot with Lid 11.7-Qt

Out of stock
9.5" high, 11" with lid
9.5" diameter, 13.25" handle to handle
Model 2148-24

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.

Copper's primary disadvantage is that it is reactive to acidic foods, so this utensil is lined with tin that, unlike stainless steel or nickel, is readily refurbishable. This pot is lined by hand, and will display some brush strokes as a result. Lining by hand insures thicker coats of tin, that will last much longer than pans that are electroplated.

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.

Your Health and Copper
You'll find copper listed on vitamin bottles for its benefits to our health. We have not found enough research to indicate how much copper you would have to absorb for it to be damaging to your health, but we do know that a lot of it will leach into acidic foods, causing an unpleasant taste and usually a change in coloration. That's should be good enough to discourage anyone from cooking acidic foods in copper that is not coated; the stainless, nickel and tin linings will keep the food looking and tasting the way it should. Tin, coating the inside of many copper pans, is not reactive and we couldn't find studies that indicated it poses any health threats.

Here's a simple method for determining if your copper pan has lost its lining. Lightly rub a bit of cleanser on a spot in the lining with a wet paper or cloth towel. If you see silver, your pan is ok. If you see copper showing through, then you might want to consider retinning. How much shows through can help you determine whether or not to pursue retinning. If it's just scratches, and you generally don't use the pan filled with highly acidic foods, then you can wait. If you do cook highly acidic foods regularly (like making sauce with plum tomatoes) and more copper than just scratches is obvious, we recommend retinning. If you notice discoloration of food as you cook, then we also recommend retinning. Lining on lids generally doesn't do much, as the lid doesn't come in contact with food. Still, if a lot of copper is showing, we recommend retinning.

We re-tin copper pans for in-store drop-off and pick-up, and for established customers.
More Details
Shipping Info Pickup or Shipping
Brand Mauviel
Country of Origin Made in France

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