Mauviel M' Cook saucepan 14cm
Our collection of super quality stainless steel pans comes from the well known Mauviel factory in France. We have chosen these pans for their durability and functional efficiency. These are quite exceptionally handsome pans with their heavy, almost sculptural stainless steel layered with aluminium, which distributes heat evenly and quickly through the whole body of the pan. A layer of magnetic stainless steel makes them suitable for induction cooking. Mauviel stainless steel can be co-ordinated with Mauviel M' Stone non-stick aluminium pans. Suitable for all types of cooker including induction. Lids are supplied separately unless stated and are interchangeable throughout the two ranges.
|Material||Multi-ply 18/10 stainless steel|
|Fuel types||Electric, Gas, Halogen, Induction, Oven|
|Dishwasher safe||Not recommended|
- Do not put any salt in cold water, the water must boil first. Salt in cold water could result in corrosion through pricks. This damages the stainless steel by piercing small holes or causing in white patches.
- Stainless steel frying pans/shallow frying pans - After cooking meat, if part of the grease remains stuck to the pan, pour a little water while the dish is still warm. This will instantly detach the grease from the meat, allowing efficient cleaning. The other positive asset of this technique is to reduce this grease with water, to turn it into a delicious sauce. It is quite normal for the grease to stick to the pan, it is one of stainless steel properties. This reaction allows the caramelization of the meat, giving it a better taste: it is called the “Maillard” reaction.
- For cooking fragile products in stainless steel, such as fish, pour olive oil into the frying pan and place greaseproof paper. Moisten the greaseproof paper with olive oil and place your piece of fish on top. The fish will cook perfectly and will not stick to the pan.
- Do not overheat the pan - Make sure that the heat does not go over 2/3 of its capacity. The Mauviel pans offer great performance and do not require a great deal of heat to reach ideal temperature. Overheating could deteriorate the bottom of the pan. On gas stoves the flame must not go over the pan. The temperature for cooking is ideal when one pours a drop of water and it bursts into little marbles, jumping about: this reaction is called “Leidenfrost”.
- Use soapy water on the scratch side of a sponge.
- These pans are compatible with the dishwasher, but we do not recommended using it because the dishwasher detergents are often too harsh. Dishwasher detergents tend to damage the aluminium located between the 2 layers of stainless steel, making the edges of the pans blunt. Continued cleaning in a dishwasher could damage your utensil over time, the aluminium corrosion could eventually make your utensil less performant. This is not a manufacturing fault, rather is it caused by the use of aggressive detergants in dishwashers.
- Never use bleach. This product can perforate the stainless steel material.
- Dip a sponge in a product called Inobrill, this product was conceived for the cleaning of stainless steel.
- Scrub the utensil.
- Rinse with warm water, then dry with a clean cloth.
- Another option:
- Get silver stone from a hardware shop, to clean the utensil.
Bringing back the shine to stainless steel