Mauviel 1830 M’Heritage M’150 S Copper Round Pan With Cast Stainless Steel Handles, 10.2-In — Open Box #9

Condition: Open box, never used and in good condition. Minor scratches are visible in the photos and do not affect performance. Please review photos closely, as they are part of the description.

A bi-laminated copper and stainless steel round pan, handmade in Normandy, France. The polished copper exterior (90%) provides fast, responsive, and even heating, while the stainless steel cooking surface (10%) is easy to clean and does not react with food.

* Bi-laminated copper and stainless steel: copper exterior (90%), stainless steel interior (10%)
* Cast stainless steel handles stay cool during cooking
* Pouring rims
* Compatible with ceramic, gas, electric, and radiant cooktops, and with the oven
* Induction use requires the Mauviel induction interface disc (sold separately)
* Hand wash only
* Do not leave an empty pan on a heated burner. Medium heat is enough: you rarely need more than 60% of burner power (6 on a scale of 10)
* Avoid scouring pads, steel wool, abrasive cleansers, bleach, and oven cleaners. Bleach will erode the stainless steel

Dimensions

* Diameter: 10.2-In
* Height: 1.6-In
* Capacity: 2.1-Qt
* Upper inside edge diameter: 10.24-In
* Bottom inside diameter: 7.87-In
* Length with handles: 14.17-In
* Copper thickness: 1.5 mm
* Weight: 2.3-Lb

Not sure about your stove? See our induction cookware guide or compare all Mauviel lines.

Cooking

• Heat up slowly, on medium. Mauviel cookware conducts heat so well that you rarely need more than 60% of your burner's power (about 6 on a dial of 10). High heat isn't needed and can damage the base of the pan.
• Check the temperature with a drop of water. When it beads up and rolls across the pan like a little marble, the pan is ready (this is called the Leidenfrost effect).
• Keep the flame under the pan. It should never reach up the sides.
• Avoid high heat for long periods, and never leave an empty pan on a hot burner.

Cleaning

• Not dishwasher safe. Hand wash only.
• Avoid scouring pads, steel wool, abrasive cleansers, bleach and oven cleaners; they can scratch or damage your cookware, and bleach erodes stainless steel.

How to clean and polish copper →

How to clean stainless steel →

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