Falk vs Mauviel Copper Pans - A Detailed Comparison

[@damullins]

I have five pans from Falk, I love them. I do believe I need a helping handle for the ones over five pounds. they are heavy. They perform fabulously.

[@liahfox5840]

They have a good sale going on right now. I'm going to give Falk a try.

[@kristofferholst6053]

Isn’t that a sauté pan, always thought a rondeau is the one with two short handles

[@Luke.Cooking]

You are correct, it is most definitely a sauté pan and not a rondeau

[@upscalebohemian5372]

I have Mauviel, and you're right. The rondeau is exactly the same pot and lid as the saute pan, but the saute pan has a handle on the side like a frying pan and the rondeau has two handles on opposite sides like a cooking pot. The large saute pan is the one I use more than any other pan, so I bought two of those.

[@aquaphoenixx]

Thanks for the detailed review! I live in Bulgaria and often shop from the German Amazon site as they deliver to my country. I just ordered and received a Mauviel M'Heritage M'150 S 24 cm Saute Pan (1.5mm 90/10 Copper/Stainless Steel with Stainless Steel Handle) for an amazing price 165 Euro. Retail Price at the Mauviel official website is 309 Euro. I was worried that maybe it is too good to be true but the pan arrived flawless. I ordered a lid as well from Amazon at 75 Euro (Mauviel Official Retail Price 150 Euro) I think that for 165 Euro pan only - is a reasonable price. I am used to cooking with Le Creuset and Staub but have always wanted at least 1 copper pan. Mauviel are marketing the 150 series 1.5mm for home cooks and the 200 2.0mm for professional chefs. At least they are not hiding it.

[@rumorscameras]

great pans. i live in bulgaria also, i ordered from mauviel france , send them email they give discount and deliver to bg, but not 165 thats too good. i went to one place called lava bg first and they say we are the official representative of mauviel in bulgaria hahah.. where do you cook?

[@upscalebohemian5372]

I never heard of Falk until today, though I've had Mauviel copper since 1986 (tin-lined) and upgraded to stainless-lined Mauviel around 2008. My 2008 Mauviel is their now defunct "Cuprinox Style" line that's 2.0 mm thick instead of 1.5, and includes a slightly flared top edge to the pans like your Falk has here (it's supposed to make pouring things easier), and stainless steel handles. Having had both 1.5 mm thick Mauviel originally and 2.0 mm thick Mauviel now, I don't think the thickness difference matters all that much for a home cook, and the downside to 2.0 mm thick is the pieces can be quite heavy and unwieldy to pour from and wash (depending on the size and shape of the piece). The 2008 economy crash did in this thicker/more expensive mid-range Mauviel line (Cuprinox Style) and I had a scramble to get the pots I needed before it was gone, so I ended up over-buying and having WAY more than I actually need, but I still love it. For most people I would recommend probably at most five or six pieces. For cleaning I like Wright's copper polish, including the sponge that comes inside the jar and that you leave inside the jar to use over and over.

[@jstones9872]

great video thanks so much . I would love your opinion i am trying to choose between Falk and Mauviel and a LeCreuset braiser for use on our induction cooktop. I am replacing a 13 inch scanpan braiser which is no longer non stick (never again). Thanks so much for your input i really appreciate it.

[@mq46312]

I assume you are looking at the Falk or Mauviel copper range? In that case they won't work on induction.

[@jstones9872]

@@mq46312 falk has the copper coir and Mauviel has the m’cook or m’6s line. M’6 and the copper coir are copper and work on induction

[@mq46312]

@@jstones9872 I would go for Mauviel m'Cook if price is not an issue. Just my personal preference.

[@jstones9872]

@@mq46312 thanks price isn’t biggest factor. But the m’cook is not copper?you think that better than the copper sandwich mauviel?

[@mq46312]

@@jstones9872 I don't think the copper cores adds enough benefit to justify their cost generally speaking, although the m'Cook may still be more expensive. I typically prefer a straight forward heavy gauge SS pan.

[@GistGappie]

I've watched some of your videos and I really like them a lot! They are so very nicely in depth into all the details of the pots and pans. One thing that might have been interesting for this video would be how they perform on induction. Is this stainless steel layer magnetised in any way or would one be better of buying Atlantis-cookware?

[@GistGappie]

And to add to that a comparison between an all-copper cookware vs. clad cookware with alu/copper core would be particularly interesting for me as I'm hesitant on what to buy.

[@mq46312]

@@GistGappie Copper pans won't work on induction unless they have a magnetic SS base. Falk has a induction-compatible copper core line, SS-CU-SS. De Buyer also makes copper pans with a magnetic SS base. Interesting suggestion!

[@tbeesknees]

Isn't he great (MQ)? I so enjoy his analyses of each pan. I hope you don't mind if I give my opinion on this question. I have some of both Falk Copper Coeur (made for induction) and the De Buyer Prima Matera copper, also made for induction, as well as the Demeyere Atlantis. All three are wonderful, and the Falk CC line is really impressive. What I find is that having some of both Demeyere Atlantis and the Falk and/or De Buyer is helpful. The copper pans will react much faster if you're making a sauce, for instance. For searing and other higher-heat applications where you really want the heat to hold for a bit of time, you can't beat the Demeyere. The Demeyere Atlantis takes a lot longer to cool down on induction, so sometimes you want a pan that will react more quickly to heat changes, and then the Falk Copper Coeur is helpful.

[@GistGappie]

@@tbeesknees Thanks a lot. This was really insightful! Knowing this I'll probably expand my Atlantis series then and also look for one ss-cu(-ss?) small saucepan for technical/precise stuff like caramelising sugar etc. Maybe the Falk "try-me" 16 cm pan would be a nice offer to check out then. Not sure if it is also on discount in Europe/NL. Currently I'm on a gas stove but knowing that I'll probably be cooking on induction later in my life I find it hard to not include induction-compactibility in the decision.

[@shawnhampton8503]

So sad that Mauviel lost their forge (burned down) which made the true cast iron handles, as the Falk still has. This is why Mauviel has resorted to the fake cast iron handle - electroplated textured steel. I also just don't care for the straight sides that Mauviel has on much of their copper. Flared edges always work so much better. I have the Mauviel M'Cook stainless with the cast iron handles and love it but you cannot find those any more. At one time the Mauviel copper made for Williams Sonoma stores had flared rims. I adore my Falk as well as Bourgeat copper too. The cast iron handles of the Falk, as with Bourgeat, are not the same angles from pan to pan. Some are quite steep and other are less so.

[@mq46312]

Interesting to know. Do you know when the forge burned down?

[@shawnhampton8503]

@@mq46312 Around 2015 or so. I was collecting Mauviel M'Cook stainless with the iron handle. Got most of the line - about 12 pieces and then all of a sudden I could not find the ones with the real cast iron handles any more and then I noticed that the Mauviel copper pieces I was seeing in the stores also did not have the iron handles any more. So I knew something was up. I finally found out from a guy who runs an online store that sells high end copper cookware.

[@samanthacurious]

I have watched all of your videos and I think you have provided very insightful analysis on the cookware that you own. Just curious, will you consider producing a video demonstrating what do you usually cook with any of the pots and pans that you use often? It would be good if it can to be a vegetarian dish.

[@mq46312]

Thank you for the kind comment. Yes I do plan to do an upcoming video on my personal collection!

[@JeffreyJacobx]

I read online Falk's stainless interior was prone to pitting. Has this been your experience? Are those marks in the bottom of your pan pits or can that be removed? Thank you!

[@mq46312]

No they are not pits, just a bit of patina.

[@liahfox5840]

Wait until your water is already boiling before adding salt and it won't cause as much pitting/staining. This will happen to any stainless steel, but it will show up worse if the cookware was that much more efficient. IE thick-copper/silver cookware.

[@liahfox5840]

I got my hands on the 2.5mm mauviel:)

[@mq46312]

@@liahfox5840 Nice. Not easy to find today anymore.

[@upscalebohemian5372]

Must be heavy. Around 2008 when the economy crashed I was buying my Mauviel copper and got the Mauviel Cuprinox Style 2.0 mm thick mid-range with stainless steel interior, handles, and slightly flared pan tops for easier pouring. When the economy tanked they dropped the line, and I was in a scramble to buy up what I THOUGH I MIGHT want/need before it was gone. Before I was done I had over 20 pots and pans and had spent over $6,000, but I love it, and it performs beautifully. That's pretty heavy just at 2.0 mm thick so I imagine some pans must be a chore to lift and maneuver to wash at 2.5 mm thick.

[@da900smoove1]

I don't know if anyone pays full retail for Cookware including Celebrities including this Premium Copper Cookware.... I would go for the Polished Mauviel personally and would be all over Ebay searching for the 2.5mm pieces.... and probably get the Stainless or Brass Handles vs Cast Iron handles

[@wolfyklip]

Get the 3mm!!!! or even 3.5mm plus!!

[@da900smoove1]

@@wolfyklip more than likely 3mm is Tin Lined Vintage and probably hard to come by on eBay...then if you do find 3mm it probably needs Re-Tinning which means shipping out to 1 of the few Specialist in the country... Sure they'll be worth a MINT once you do all of that but does anyone have the Time & Energy unless they're reselling the item ??

[@joniangelsrreal6262]

My experience proves heavy copper tin lined pots and pans are superior above all others

[@gagamba9198]

I don't get why Mauviel reduced thickness of its 2.5mm pans to 2.0mm. 1 kg of copper costs 7.80 USD (21 Sep 2022). There is some cost to change an ingot to a sheet. How much more copper is that extra 0.5mm? Unlikely to be more than 1 kg per pan. A copper sheet 1000mm long, 1000mm wide, and 2.3 mm thick weighs 20.79 kg. If it is 2.25 mm thick the weight is 20.34 kg. Change the thickness to 1.8mm and it's 16.27 kg - roughly 4 to 4.5 kg less. You can get a few 12" frying pans with a 1m square sheet. And unused scrap can be sold back, so there isn't much waste. Sure, at scale producing thousands of pans it'll add up, but better to increase the price of a piece by a few dollars rather than take the hit to the reputation. Matfer Bourgeat is still doing 2.5 mm copper + 0.1 mm stainless. Cast iron handles and rounded lips.

[@jimbeam4111]

100% agree

[@svtrader]

Patents don't get renewed, they just expire.

[@stephenfoster3745]

Patents have to get renewed on annual basis. It costs money. Patents expire after twenty years from filing.

[@svtrader]

@@stephenfoster3745 Their patent expired.

[@BoujeeBiz]

Mauviel uses aluminum in their cookware while charging a premium. Falk does not sell any products with any aluminum at all!...and they are cheaper!

[@mq46312]

Interesting. Where/how does Mauviel use aluminium in their copper cookware?

[@BoujeeBiz]

@@mq46312 They put aluminum in the core and/or handles. The 150S line has zero aluminum but that's it. The 200 and 250 lines only have aluminum in the handles. All the other collections have an aluminum core in varying percentages. Which is so frustrating since their prices reflect what you would pay for pure copper! Falk uses zero aluminum in all their products 🙂 I confirmed this information with Mauvial customer support in France and Falk CS in Belgium.

[@liahfox5840]

@@mq46312 Those are different lines, they label them "tri-ply." And they're way cheaper (obviously.)