What is so good about cooking with copper cookware?
The main advantage of using copper cookware, is that copper conducts heat the best - the thicker the copper, the more even the conductivity or transfer of heat throughout the entire vessel. A ratio of 90% copper and 10% tin is extremely conductive and all Mauviel copper / stainless steel ranges are made with this ratio. Copper also offers superior cooking control, because not only does it heat very quickly, but it also cools very quickly.
What is tinning?
A tinned copper article is made of solid pure copper with just a thin layer of tin between the copper and the food. Some Mauviel articles are tinned and some have a stainless steel interior. The article is heated to a temperature of 496°F to melt the tin shavings to cover the interior of the pot. The pure tin is applied by hand with a cotton cloth. This is repeated twice. After the application of tin, the product is immersed in cold water which solidifies the tin.
Are the handles riveted or spot welded?
Riveted handles are many times stronger than spot welded, so not surprisingly, all our handles are riveted to the pan using ten tons of pressure. The rivets used on any given handle must be made of the same raw material as the interior of the pan. The reason for this is that the rivets and the pan need to expand and contract at the same rate during the cooking and cooling process.
How do I maintain the copper shine?
Copper will naturally darken without regular polishing but you can use Copperbrill cleaner at any time to recover the original shine. To maintain a shiny surface, clean after every use with Copperbrill.
