Is copper good for cooking?
Yes. Copper heats faster and more evenly than stainless steel, cast iron or aluminum, and it responds almost instantly when you adjust the heat, which gives you precise control for sauces, delicate proteins and anything that scorches easily. M'Heritage is 90% copper with an 18/10 stainless steel lining, so it is non-reactive and easy to clean. It works on gas, electric and ceramic cooktops, and on induction with an interface disc (sold separately). For native induction, see M'6S.
| Pros | Trade-offs |
|---|---|
| Fast, even heat with no hot spots | Higher price than most materials |
| Instant response to temperature changes | Heavier than aluminum |
| Stainless lining: non-reactive, easy to clean | Exterior needs occasional polishing |
| Made in Normandy since 1830 | Not dishwasher safe |
Need help choosing?
- Find your line Every Mauviel line by material, cooktop and pan type, in one guide. Cookware Guide →
- Compare side by side Thickness, construction, handles, induction and care for every line. Compare our lines →
- Cooking on induction? Which lines work directly and how the interface disc works with copper. Induction guide →