Mauviel M'Cook Review: Beautiful pans but how do they cook?

[@beautyintheeats]

Got this set as a wedding gift a few years ago and I love it. Reach for them on a daily basis. Mauviel never disappoints!

[@UncleScottsKitchen]

Awesome! Mauviels are sweet, and I like that most people don't have them... makes them a little more unique for a home kitchen.

[@MrBannyyOWNS]

Hey Scott, kind of unrelated to the video, but i saw your carbon steel egg test video today and finally managed to perfectly fry eggs and omelette in both a carbon steel and cast iron skillet today. I've always thought i messed up the seasoning and after watching your video I got it on the first try. Thanks alot Scott!

[@michaellupu2080]

I've said it once and I'll say it again: your videos are highly entertaining!

[@UncleScottsKitchen]

Thank you, Michael!!

[@michaellupu2080]

@@UncleScottsKitchen Thank you! Take care!

[@shawnhampton8503]

Great video as always, Scott. I have the M'Cook with the original cast iron handles, which are impossible to find now. Mauviel's iron forge burned down about 7-8 years ago. So they had to scramble to come up with a replacement, even for the copper line. They had the stainless handle line like yours all along. But they now have a sort of fake "cast iron" look handle available which is a sort of anodized or some other technique to make the stainless handles look like cast iron.

[@annabizaro-doo-dah]

Oh😳wow. You'd think Mauviel would be able to build another forge....or is it not sustainable or something (🤷‍♀️no clue here)

[@shawnhampton8503]

@@annabizaro-doo-dah I agree. Not sure why they gave up on building a new one. The iron handles are not for everyone but Matfer Bourgeat and Falk still have them. I personally love the look and feel - despite the added weight.

[@webtomboffgrid9725]

Howdy Scott Good review hope all is well! The kid was funny. I just found a Calphalon 1.5 qt tri ply for 20 bucks today that was my great find of the week. lol

[@TedInATL]

Cheese grits cooked with some crumbled breakfast sausage stirred in in the last few minutes, and more fresh ground pepper than polite company would tolerate... chef's kiss...

[@UncleScottsKitchen]

As a kid, I was also know to put jelly in mine.

[@liahfox5840]

I ended up collecting the thicker 2.5mm & 2mm mauviel copper set, because I enjoyed their cooking surface.

[@VikingShaver]

Hey Scott, I use the Mauviel M’Cook line (I own 9 M’Cook pans total) as my daily drivers and have been doing so since 2016. They perform great. But I’m a cookware enthusiast like you and also own Demeyere Proline pans, De Buyer Inocuivre, Mauviel M250, Falk 2.5 copper, De Buyer Mineral B Pro, Darto, Fissler OP, Le Creuset & Staub pans. I’m in at over 50 pieces of pans & pots. You should try the Demeyere Proline 7-PLY frying pans and the Darto 3 mm carbon steel pans. Great stuff too.

[@liahfox5840]

Of all those, which are your "go-too" choices?

[@VikingShaver]

@@liahfox5840 can’t say since I use them all in rotation for different tasks in the kitchen. They all have their strengths and weaknesses.

[@tiklemeangi]

How is the falk and de buyer? Those are two I don’t have! Also I noticed you didn’t mention All Clad. Have you ever tested All Clad vs M’cook? I already own all clad but was curiois about M’cook since Im also a cookware enthusiast

[@VikingShaver]

@@tiklemeangi The Falk 2,5 copper and the De Buyer 2.0 copper is great cookware. I love it. The reason I don't mention All Clad is that I don't fancy their handles - neither from a design perspective nor from an ergonomic perspective.

[@michaellupu2080]

I always like the M'cook line and I'm happy you enjoy them! Bying the risotto guy is definitely the way to go! I totally agree. Now you GOTTA try the Matfer Tradition/Excellence saucepans and pots. I've noticed that almost every Michelin-starred restaurant in France and the UK is armed to the gills with those, but you wouldn't find a single KZbin video about them. They are disc bottomed, however, but they are a classic!

[@tiklemeangi]

I have some maybe I should start a Cooking Channel lol

[@pibgorn]

The egg 🍳 demonstrations were a a surprise treat. They all looked scrumptious & you made it seem effortless.

[@richardharker2775]

I purchased a lovely stainless pan many years ago and it gave me grief so it got sidelined. Many times I thought of getting rid of it but the craftsmanship and quality held me back. Carbon steel is my everyday go to with non stick for low temperature stuff. I think I may clean the stainless and experiment a little more but I don't have a lot of patience. Life is short.

[@1ycj]

Can u do a in depth review on the Demeyer Atlantis vs the industry in the near future please? Thank you so much for your videos that you take the time and effort you make for the viewers. Such as myself they have been extremely helpful to me.👏🏼👏🏼👏🏼👏🏼👍🏽👍🏽👏🏼👏🏼

[@kathyfann]

Can you do a review of your stove and hood

[@snikkarboden1]

Just bought a Mauviel and I learn by your video :) Thanks

[@apuz13]

How many Pots and Pans do you have? Also do you ever return them after you review them?

[@jw6180]

I’m switching from non-stick to learning how to cook with Matfer CS and Costco 5-ply stainless steel set. The learning curve is steep. New subscriber here!

[@annabizaro-doo-dah]

Ha😂I've just bought my first ever non stick, but it's a darn good one. Last 10 years. Useful for eggs etc....and for my husband to use😜

[@UncleScottsKitchen]

Awesome! A good thing to do is just get some butter and a dozen eggs and practice a few times. LEt the eggs warm up to room temp (or put them in a bowl of warm water for a few minutes) and mess around with the heat settings. Around egg number 5 or 6 you'll probably get the hang of getting them nonstick in your CS and stainless.

[@jw6180]

@@UncleScottsKitchen Thank you! I’ll do that this weekend. Appreciate you!

[@jw6180]

@@annabizaro-doo-dah LOL! Hold on to your CS, CI and SS because NS probably won’t last 10 years. Mine never did. Enjoy!

[@PDXTundra]

@@annabizaro-doo-dahhow are you going to get 10 years out of a non-stick chemical leaching skillet? By not using it?

[@gmanGman12007]

Omg. I love this sitcom clapping. Just hilarious Uncle Scot :D

[@peaceai4297]

Could you do a comparison between Demeyere and Mauviel? Which one is better for home cooking? Demeyere is more expensive (=better?), but Mauviel contains copper which conducts heat better. i’m thinking about choosing one of them. Thanks a lot in advance!

[@wingolden]

Uncle Scott, I was gifted a 1830 saute pan with a curved side. I just wonder what flame should I use and, if I should put the meat in with the oil while the pan is cold or should I wait till the pan to get hot before adding oil and when the oil gets hot to add the meat in. I love the pan for making pasta, but it sticks in part of the pan.

[@troymadison7082]

Very helpful and awesome video Scott!

[@UncleScottsKitchen]

Gracias, Troy!

[@douglaspierce8480]

In my career I've made hundreds of French omelettes in both carbon and stainless-steel pans with no problems.

[@TheBokkelul]

You could sear a steak in that sauté pan, that pan in particular seems extremely versatile the more I think about it.

[@paulhammond8583]

Great review. Lovely family too ❤

[@ruthwelch432]

I’d love to know how well these saucepans pour please?

[@gmanGman12007]

Uncle Scot, what about searing in sautee pan? I have seen a video of a chef cooking himself a steak in ripping hot sautee pan to make a Pan sauce or sautee some vegggies in the same pan while steak is resting. Would love your opinion!

[@jstones9872]

hi Scott, great video. Just curious you have tested so many pan by now, what do you do with all of them after testing? ok, so here is my real question , i would love your input. I am looking to replace our 13" covered scanpan(expensive nonstick that after two years is of course no longer non stick. not doing that again). I have some 10 CS matfer, Le Crueset ductch oven, 10 inch smithey ci chef pan (love it) a 12 smithey ci,#10 field ci. I was thinking the LeCrueset braiser in 12 inch but now i'm thinking maybe one of the large 12-14 inch high quality ss pans as my wife absolutely hates the weight of my CI stuff. Mauviel, falk, leCreuset ? Would love any suggestion you may have. Thanks so much, from New Jersey

[@annabizaro-doo-dah]

That's my question. Wonder if he gives them as gifts🤔

[@TheBokkelul]

Steaks are so expensive nowadays, love the look of that cut.

[@neiloppa2620]

They jacked up the price a bunch. A 5 piece set is $900 rn. If you have it already, you could probably flip the pieces you don't like and make a profit.

[@roospike]

So.... 🤔 ... 1 these are all five layer pot pans but yet the frying pan is thinner, does it still have the same layers? 2 These 5 ply pans are basically going up against/ same category as the Demeyere 5 and de Buyer Affinity stainless steel pans / cookware?

[@UncleScottsKitchen]

They didn't say that directly, but I think they are going up against those you mentioned and probably the All-Clad D5 and Copper Core as well. I didn't measure it with calipers, but just putting it side by side with the sauté' pan it just looked a little thinner. Mauviel materials say the whole line is 5-ply.

[@HeinoRanda]

There french website sayes they bouth are 2.6mm and the same layer..

[@mr.thegreat557]

I’m thinking of getting these pans. Obviously the missus will question the price and provide me with unwanted input. 😄

[@seechangenyc280]

Love your reviews. Would love you to review Made In cookware.

[@thomasfletcher5277]

Great video. I don't put cream in risotto but it can't be bad, though.

[@garbledstoic]

They sure look pretty, Uncle Scott. Speaking as a person who is shamelessly addicted to quality cookware, I approve of them unreservedly (without so much as ever having touched a single one of their gleaming ilk.) Unless I start a competing cookware channel devoted to hoarding, Uncle, these shiny objects of culinary pornography will likely remain outside my collection. So sad. A tragedy, really. Until then, I will remain vicariously aroused - but in a wholesome way - with your quest to slide eggs and fry okra on some of the world's most expensive milled metal sheets and mild steel. Someone has to do it. And you do it with flair. Keep seasoning, my friend. It still tastes good.

[@TedInATL]

Demeyere Proline SS gives me a better, more even sear that cast iron.

[@luciarodrigues7416]

M’Cook vs All Clad copper core??? Which one???

[@TedInATL]

Demeyere Atlantis!

[@postholedigger8726]

Cast iron and carbon steel cookware is the best choice for high heat settings but they react more quickly with acidic ingredients than stainless steel. Stainless steel pans can be damaged at high heat settings but react far more slowly with acidic foods than cast iron and carbon steel. They are a great choice for medium heat burner settings for dishes cooked in certain sauces that contain acidic ingredients. When used for extremely long cooking times, like rendering a bone broth over 48, or more, hours, stainless steel does react over time and can add a metallic taste to the product. The best material for extremely long cooking times is glass. Ceramic crock pots, high quality enameled cast iron cookware and glass porcelain roaster inserts are non reactive and work well with extremely long cooking times.

[@WS102]

I don't know how much heat you're expecting to use, but it's largely irrelevant. My All Clad pans are all rated to 600F, far above the temperature needed to char anything all to hell. Stainless steel is absolutely the best all around cookware available today. Lightweight, resistant to acids, relatively easy to clean when used correctly, and very durable. I'm sure the Mauviel M'Cook stainless pans perform just as well.

[@postholedigger8726]

@@WS102 It depends on the particular dish I am cooking. It's great that you found one type of pan to meet all of you cooking needs. I was not so lucky. I personally found through years of dealing with uneven heat causing burn spots, high heat warping stainless steel pans, having certain foods sticking to pan bottoms and pans adding unwanted tastes to the food, that different types of pans do a better job in different cooking situations. Since beginning cooking over 50 years ago I went through the home designer label cooking equipment phase years ago. Most of the equipment I use now is commercial restaurant grade, which has worked out better for the way I cook. Over the years I have accumulated over 100 pots and pans including De Buyer, Mauviel, All Clad plus traditional solid copper tin lined pans. They are great for specific applications but I have learned to accept their limitations. The pans I do not use are aluminum and teflon lined pans. Here is a view of my kitchen. . kzbin.infoXb3scYQfF5w?feature=share This is a video showing how I make a mirepoix. Frame 7:38 shows my large cast iron pan browning a bag of onions.: kzbin.info/www/bejne/a3u9q2aJbLeFmJo

[@WS102]

@@postholedigger8726 I currently use a combination of All Clad D3, All Clad Copper Core, Lodge cast iron, Le Creuset enameled cast iron, Le Creuset stoneware, and French porcelain glassware by Made In. You definitely need a good assortment cookware and bakeware to achieve all of the best features of the different brands and materials. The isn't really any universal solution to every scenario.

[@TedInATL]

With all respect, if they aren't cooked in chicken stock at the beginning, They aren't Fondant potatoes. Also: duck fat if you can get your hands on it.

[@UncleScottsKitchen]

You can argue that with Jacques Pépin! :)

[@cdub42]

@@UncleScottsKitchen I had the same thought as the commenter here (and was surprised I had to scroll down as far as I did to find it), so I just looked up a few different Jacques Pepin recipes for fondant potatoes, and they all include the stock. In fact, the word for stock in French is "fond", so literally by definition all fondant potatoes are cooked in stock. But I do understand that it's easy to miss a detail when pulling a recipe from memory. Love all the videos! Many thanks for all you do.

[@TedInATL]

@@UncleScottsKitchen Chef John would like a word... kzbin.info/www/bejne/joDEpX2GpMidetE

[@garbledstoic]

@@cdub42 Yea, indeed they are cooked in stock. In fact, making fondant potatoes is how I warped my Matfer 12 5/8 inch CS skillet into a spinner! Room temp stock into an oven-hot pan. Alors! Nevermind, I use gas, so it's a minor annoyance.

[@garbledstoic]

Yes, duck fat. Indespensibly delicious. Still suprisingly reasonable in cost, because we don't get our ducks from Russia or Ukraine. Patriot ducks just taste like freedom.

[@Giorgio_Toso]

No heavy cream in risotto. As in Carbonara pasta 😂

[@GH-oi2jf]

I just checked my risotti cookbook, written by an Italian. It contains a few recipes that use heavy cream.

[@jefflawson7468]

Me too i like the top half 😊👍👍

[@johng4127]

Love my 2 pieces of Mauviel Stainless, a saucier and chefs pan, but am now disappointed that the forged cast iron hands are a thing of the past.

[@john2914]

Hey. Good video. Very nice.

[@harry-kt1qb]

Great review as always, but dude, drop the cream for the risotto. The point of the liquid and parmesan is to form a 'cream,' so adding cream is overkill.

[@UncleScottsKitchen]

I almost asked my wife to make some pork chop gravy to go on top of it too!

[@roospike]

Pork chop gravy and a feta cheese béchamel 😋

[@cdub42]

Nah, cream in risotto is awesome

[@feliciad.hutchins4507]

Thx

[@jefflawson7468]

Looks yummy dishes

[@philipp594]

I always like to develop fine curd in my omlettes / scrambled eggs, by moving them while they coagulate.

[@UncleScottsKitchen]

I saw Jacques Pépin make French scrambled eggs in a video and he used more of a saucier pan and stirred them constantly with a whisk. Pretty interesting curd.

[@philipp594]

@@UncleScottsKitchen I often use a spatula and a hot pan and just move it front to back fairly fast and split them a bit in the end if they are too big. Gives really good curd and is minimal effort =D. I also like to add a little touch of white pepper. Not that you can taste it, just to give a bit more body to the eggs.

[@snikkarboden1]

GREAT video ! I like how you describe the whole situation :) Keep it up!

[@orangeuapoet3114]

You sure have a nice looking stovetop oven to cook on. Envious.

[@philipp594]

Their quality control is terrible. One of my pots came with a handle crookedly riveted and one of my pans was bend so it would turn on the stovetop when cold (before the first use). Both had the QC pass stickers .... took them months to get me replacments too.

[@dcyennie]

Please let me know when your wife makes you have a garage sale!

[@UncleScottsKitchen]

I am under constant threat of that!

[@babettekikivanamen1969]

Make a broth from the rest first. Lots of extra asparagus taste

[@mencken8]

Having a very hard time seeing $500 as a sale…..$300, even in these inflationary times seems marginal.

[@andrevanroy3099]

No mornay without nutmeg

[@UncleScottsKitchen]

You could definitely add it. I use a very similar sauce for mac and cheese, and I put nutmeg in that one, but for the broccoli and cheese sometimes it seems to make it taste a little Christmassy.

[@cdub42]

Way overly pedantic on this one

[@Kindlyone777]

Lol. I agree with you Uncle Scott. I thought I was the only one that used the “Christmassy taste”

[@patrickmclaughlind.c.7141]

Cute kid (head turn to right plus gallery clap)!

[@gaa4529]

Why do we need applause?

[@UncleScottsKitchen]

It's what I hear in my head.

[@gaa4529]

@@UncleScottsKitchen thank you!

[@garbledstoic]

Booing wasn't good for "likes"?

[@TedInATL]

Shout out to Jocelyne! Or maybe: Criez à Jocelyne

[@UncleScottsKitchen]

One I got a few years ago was from Napoleon... can't get much more French than that!

[@TedInATL]

@@UncleScottsKitchen I'd like to think Napoleon and Jocelyne meet to watch old Jerry Lewis movies and eat snails.