These are gorgeous, heavy, hand beaten copper pans with chunky brass handles. The unlined copper heats quickly and evenly and the tapered sides promote the roll-back boil - the secret of making truly great jams. Your jams will have bright, clear colours and a true fruit flavour. A jam pan such as this is destined to become a treasured heirloom. Made of heat-responsive 1.2mm-gauge copper, in a wide and shallow design that promotes a rapid boil.
Made in France.
Please note: This stock is currently in transit from France and has been delayed, the shipment is now due at the port in late December so it is unlikely we will receive the goods until early in the new year. Any pre-orders we receive will be held and dispatched as soon as this delivery arrives, thank you for your understanding.
HISTORY OF MAUVIEL COPPER
In 1830, in a Normandy village called Villedieu-les-Poêles, which is located near the Mont-Saint-Michel, Mr. Ernest Mauviel established the Mauviel manufacturing company.
Villedieu-les-Poêles, “the city of copper”, has an 800 year heritage of copper manufacturing. The strength and foundation for Mauviel's manufacturing expertise is based upon this rich tradition of copper manufacturing that has been handed down from generation to generation.
Since the very early years, by offering the highest quality products, Mauviel has been a fixture in the professional and commercial markets.
Today, Mauviel continues to offer the professional chef, products that are unsurpassed in quality and design. These same products are now also available to household markets.
Throughout the world Mauviel products are used by many famous chefs and professionals. With 1,000 products, Mauviel offers several ranges of high quality products made from copper, stainless steel or aluminum. Each range is crafted with elegant style and is designed to meet the needs of the most discerning professional and household cooks.
All ranges of Mauviel cookware products bring performance and pleasure to successful chefs, and to all those who aspire to become chefs.
Use & Care
HOW TO CLEAN COPPER
Copper is a "soft metal" which explains why it is the best heat-conducting metal of all metals.
Copper requires a little more care than most other cookware. While it is ok to let the copper exterior darken with age (otherwise known as "patina" or "verdigris"). A quality polish is recommended to maintain its warm glow.
Cleaning the inside of unlined copper is essential. To remove any verdigris on an unlined pan, use a vinegar-salt solution or rub it with lemon sprinkled with salt. Rinse and dry the pan.
If you have an iron-handled pan, rust on the handle may be scrubbed (a light gauge steel wool works well) off and then lightly oiled.
It's not advised to use a dishwasher for washing copper cookware due to the harsh chemicals used in some dishwashers that could shorten the life span of your cookware.
Never use cleaners containing bleach to clean copper cookware - bleach is corosive and will cause your cookware to pit.
There are two different options for cleaning your copper cookware:
- To maintain a shiny surface, clean after every use with Copperbrill cleaner
- To create a nice patina of copper, well appreciated by professionals, clean occasionnally with Copperbrill cleaner
Copper will naturally darken without regular polishing. But any time, you can use Copperbrill cleaner to recover the original shiny surface.