MauvielM'Passion Copper Sugar & Caramel Sauce Pan, 1.9-qt, Made In France

The pot is perfect for candymaking, just the right size. It also has straight sides, which helps when you need to set in a candy thermometer with a clip. Beware--it's solid copper, so it's very hefty to lift and pour. Empty it weighs about as much as a 10-inch cast-iron skillet. By the way, it is a right handed pour spout, as the picture indicates. To my knowledge, Mauviel doesn't make this in a left-handed version.One caveat, the handle is also solid copper and gets AS HOT as the pan. Standard quilted handle covers also do not fit, and I have yet to find anything that has. For right now I just drape a thin potholder over the handle as a reminder not to grab it (again! Ouch!) I will likely need to make my own.Lastly, I did sort of have to "relearn" my own internal timer for candymaking. This pot is a very efficient conductor of heat so I have had to turn down my burners so candy doesn't come up to temperature too fast.

This is a piece of kitchen equipment with a very specialized purpose, preparing sugar solutions such as caramel, toffee, syrup for boiled frosting or divinity, and suchlike. The purpose for using copper is its excellent conductivity. Placed over a flame or electric element, a heavy copper vessel will conduct heat up the sides of the pan as well as through the bottom, helping to assure even heating. One of the problems with caramelizing sugar is that it is easy to get hot spots in the cooking vessel that will burn while the remainder of the mixture is not yet at the desired temperature. Heavy copper minimizes this problem.Most people who are ready to lay out big bucks for a little copper pan are already familiar with its characteristics but for those who aren't, the Mauviel pans are solid copper, right down to the rivets, fabricated by hand, and produced in relatively small numbers. The bottom is about 1/8th inch thick, the sides a bit thinner but still very substantial. The handle is a cone of copper formed around a mandrel and soldered on the undersurface and to the mounting plate, which is then riveted to the pot. That little bit of silver solder is the only part of the pot that is not pure copper. Formed into the top of the pot is a pouring spout. This is a right-handed pot though I am told that, for a suitable sum, Mauviel will make you a left-handed one.This pot is heavy when empty, doubly so when filled with boiling sugar. That makes it dangerous for anyone who has weak wrists or is careless. Sugar at 300F will burn skin instantly and is difficult to remove before the burn is a done deal. Great care is needed. Sugar pans are dangerous in another way, as well. Remember how conductive copper is? Remember what the handle is made from? You got it! The handle becomes extremely hot. Because most of us are accustomed to insulated handles on cookware, it is perilously easy to grab the handle of the pot without a mitt or cloth and get a burned hand for your trouble. If you jerk your hand away and spill the contents on yourself, the results could be catastrophic.If you only boil sugar a few times a year, this pot may not be a sound investment (though it has great foodie snob appeal). If, on the other hand, you do a fair bit of confectionary work, it is a useful tool that becomes your great friend. The "I want one" versus "I need one" ratio varies a lot from person to person...Just a few words about this particular pot. It holds 1.9 quarts. Two quarts of caramel? That sounds like a lot. It IS a lot and more on that in a second. Boiling sugar foams and having it boil over the top of the pan is not a good thing. For example, if you are making toffee and using the traditional formula of equal parts sugar and butter by volume, you will find that two cups of sugar and a pound of butter just about maxes out this pan. Even with that limited amount, you will have to watch it like a hawk and turn the fire down low once it begins to boil. That is not a bad thing since one of the most common errors made by beginning confectioners is trying to reduce the syrup too quickly. That being said, two cups of sugar and an equal amount of butter makes a LOT of toffee. Few home cooks will need a larger pan. It doesn't make sense to buy a bigger one than you need because the already-high price goes way up and the pan becomes much heavier and harder to handle.some last thoughts about food safety. Sugar pots are unlined, not because the contact of the sugar with the copper accomplishes anything magical but just because there is nothing to be gained by lining them, either inside or outside. Sugar does not react with copper within the time and temperature parameters of candy-making. The pot should not be pressed into service for cooking other foods, though, because copper does react with acidic materials. Will this kill you? No, but it will make your food taste bad and could conceivably give you an upset stomach. Copper acetate, for example, is not a wholesome food product...About the only other use for unlined copper in the kitchen is the traditional bowl for whipping egg whites. There is a longstanding conviction among many cooks that whites expand to greater volume and demonstrate increased stability when whipped in a copper vessel. When I was in culinary school, two of our most respected instructors used to go at each other about this at regular intervals. I've never noticed much difference. Try it yourself and see what you think.Bottom line: This pan is superbly designed and constructed for its intended purpose. If you need one, you can order this one without hesitation.

I wish it had a spout on each side. Otherwise, I love it.

If you are into making candies and confections this pan is well worth the money. Buy yourself an asbestos oven mitt or something similar to cover the handle. Since the whole pot to include the handle is made of copper the handle can get just as hot as the rest of the pan. This pan is excellent for making caramel and other sugar work.

Excellent pan as advertised. Probably better to buy with a handle cover as the copper handle will easily burn you.

I’ve had this for about two years. We’ve used it a lot and the copper coating is starting to wear off. It’s actually just a steel pot. If you want a copper pot this isn’t it. This is bait and switch.

I was making caramel sauce in a LeCreuset skillet, but this works way better. Heats up fast and evenly - worth every penny! Looking forward to doing some other sugar work with this pot.

Overall, this is a great pot for making candies and such... super hefty and on the surface appears to be well-made. It was only after I started to make a batch of caramel that I had an issue in which the top rivet for the handle leaked sending liquid sugar down the outside of the pan and into the stove burner. I tried to call Maviel's customer service line and got a voicemail box. I left a message, but never heard back.

Copper is incredible unlike anything you will cook with. Caution, the whole pot gets hot that includes copper handle so always have a towel or oven mit handy when you handle pot. Amazing for caramels and sugars.

Must have pan for jam, sweets or chocolate

Bons échanges avec le vendeur. Rapidité d'envoi. Le poêlon est neuf et correspond à nos attentes. Il fonctionne à merveille et je suis bien les instructions pour son entretien.

The work manship and the Quality of this pan is exactly what I have been looking for. Although a Little smaller than I wanted the Price was attractive and I believe I have invested wisely in my Hobby of Toffee and bon bon making.

Outstanding price for a pan of this quality. Don't forget to get the copper polish.