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jkiemele
222
Nov 15, 2017
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I'm looking to complete my mismatched cookware collection in the near future and was wondering if anyone has had experience with Mauviel M'Cook cookware? I am between this and All Clad. I have used a friend's All Clad and love it, but was thinking the Mauviel would be a little different and I like the cast iron handles they put on. I primarily want a smaller and larger saucepan (1.7L and 3.7L for example) and a 10" to 12" skillet/fry pan. In the end, I'm more concerned with functionality and longevity than appearance.
Nov 15, 2017
Chef_Scot
231
Culinary Professional
Nov 15, 2017
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jkiemeleI would go with what feels best in your hand when your holding it. With that said I am a HUGE fan of All Clad. When I was working at a cooking school we had All Clad, there were maybe 4 pans that after many years of daily professional use started to get a blister in the bottom where the layers were starting to separate (have never seen this happen before) called All Clad and they replaced all the pans with out any questions. I love a company that stands behind their product.
Nov 15, 2017
jkiemele
222
Nov 15, 2017
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Chef_ScotI'm also a huge fan of companies that stand behind their products so that's good to hear. That is part of the reason I love Baratza for their coffee grinders.....exceptional customer service. I love how All Clads feel in my hand when I use them. I have not had the opportunity to use Mauviel steel pans before (I have a carbon steel pan from them), nor do I know anyone with them. I'll likely go the All Clad route, but the Mauviel still tempts me occasionally.
Nov 15, 2017
Chef_Scot
231
Culinary Professional
Nov 15, 2017
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jkiemeleThe great thing about acquiring cookware is it can take years, so it does not have to be a one or the other decision. you can still have the Mauviel!
Nov 15, 2017
Dr.McCoy
345
Nov 15, 2017
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jkiemeleWhat exactly is the cast iron handle's advantage? I'm a fan of All-Clad and one of the kitchens I work in uses Vollrath stainless steel. I don't cook there but I do use some of their old cast iron and they've held up really well.
Nov 15, 2017
jkiemele
222
Nov 15, 2017
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Dr.McCoyUmmm, I have no idea what the advantage of the cast iron handle is. I just like the overall look of the pan with it, thus my caveat that, in the end, I do prefer functionality and durability versus appearance.
Nov 15, 2017
Dr.McCoy
345
Nov 15, 2017
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jkiemeleFWIW I would do a little research if the handle adds anything. My guess is that, though it looks nice, probably just adds the drawbacks of a cast iron pan to a stainless steel. I really can't say for sure though.
Nov 15, 2017
jkiemele
222
Nov 16, 2017
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Dr.McCoyIf I am unable to use a Mauviel prior to buying, I will go with All Clad because I know how it feels.
Nov 16, 2017
SidPost
73
Nov 17, 2017
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jkiemele Mauviel M'Cook is very good cookware but, I haven't used that specific line. Regarding All Clad, I hate the handles.
I have started purchasing Demeyere (https://www.demeyere-online.com/us/en/home.html) Atlantis and absolutely love it! Their 5 Star skillets are awesome too.
I have some copper Mauviel with similar handles to the M'Cook line and really like them too. The French and Belgians really know how to make superior cookware. The German pans I have are very good too but, are a bit more utilitarian (very functional but, not as 'artistic').
Nov 17, 2017
SidPost
73
Nov 17, 2017
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jkiemeleIf you have a Williams and Sonoma anywhere close, they usually have some Mauviel in stock if you want to try the handles in person. As I already mentioned, I really like them but I also really dislike the All Clad handles.
Nov 17, 2017
jkiemele
222
Nov 17, 2017
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SidPostI have both Williams and Sonoma and Sur La Table stores close. I've looked at the Mauviels there before, but was hoping to see how they function while actually using them. I don't mind the All Clad handles whatsoever. Like so many things in life, preference.
Nov 17, 2017
WOScope
27
Nov 17, 2017
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jkiemeleOf the two I’d choose All-Clad no second thoughts and recommend it to friends on a budget.
My over all preference is Falk Culinaire and if you can stretch your budget you wouldn‘t be disappointed.
Nov 17, 2017
billc
410
Nov 18, 2017
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jkiemeleOur cookware (pots and pans specifically) is a combination of All-Clad, Mauviel, Staub, Lodge and a few commercial kitchen pieces I can’t readily recall. OVERWHELMINGLY, the ones used the most are Mauviel pots, Lodge skillets, and Staub Dutch ovens. A huge commercial braising pan and an older Fagor pressure cooker also get called on a lot. We also do a fair amount of wok cooking outside.
Nov 18, 2017
inthewoods
13
Nov 19, 2017
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jkiemeleMauviel all the way. I adore mine. Adore. It's fantastic. I have quite a few pieces and have used them on gas, induction and an electric (gasp! 1st world problems) stovetops. They have been *excellent* on all surfaces. It cleans up beautifully and is a joy to use. I have both cast iron and stainless handles in my collection and like them both, though it is nice to be able to throw my stainless handled pieces into a dishwasher. You just can't go wrong with Mauviel.
Nov 19, 2017
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