Mauviel Copper Cookware: A Detailed Review of the Classic French Brand

Mauviel--also called Mauviel 1830--is a high-end French brand of cookware that's been around since 1830. They're best known for their stunning copper, but they also make clad stainless, carbon steel, and nonstick aluminum lines.

Here, we take a deep dive into all the Mauviel copper cookware lines to find out what makes this cookware so special--and to help you decide if it's worth the premium price tag. 

Mauviel Copper Cookware at a Glance

Here are all the lines of Mauviel copper cookware at a glance. Click the links to shop. 

Mauviel also makes some other copper lines that aren't cookware (links go to the Mauviel site):

M'Tradition 2-3.5mm thick tin-lined copper. Mauviel's US website has just a few specialty pieces (no sets). You can see a Pomme Anna saucepan on Amazon and a few other pieces, but not all the pieces are on their website, so may be discontinued. 

M'Passion: bakeware, jam, and candy-making products. See M'Passion line on Amazon

M'Mini: miniature "cookware" used mainly for presentation (seen mostly in restaurants). 

M30: ice, wine, and champagne buckets for presentations (seen mostly in restaurants).

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About Mauviel

The Company

Mauviel is a French cookware company founded in 1830 by Ernest Mauviel. The company is also called "Mauviel 1830" because this is the year of its founding.

Mauviel is a family-owned business still located in the Normandy town of Villedieu-les-Poêles--which in English means "God's city of the pans"--where it was founded. The town has an 800 year tradition of copper manufacturing. 

Valerie Gilbert has run the company since 2006; she is the seventh generation of the Mauviel family to do so. 

The company makes use of modern machinery, but even so, Mauviel's cookware is still made using old world craftsmanship. 

Mauviel also does re-tinning of copper cookware. You can e-mail the company with a request, and they are happy to do the work for you if they're able to. 

With a background like this and a process focused on craftsmanship, Mauviel is considered one of the best cookware makers in the world.

For a closer look at the Mauviel factory, check out this post about it from David Lebowitz. 

Mauviel Products (Buying Mauviel)

We love that the Mauviel copper cookware lines contain all the information you need to make an informed purchase. Probably because Mauviel was traditionally sold to professional chefs--who judge and buy their copper cookware by the millimeter--they are completely transparent about the configuration of their cookware.

For example, most of the names tell you what you need to know when buying. In the M'Heritage line, the number--150, 200, 250--refers to the amount of copper in the pan; 150 has 1.5mm, 200 has 2mm, and 250 has 2.5mm. The letter following the number--250C, 250S, 250B--tells you what the handle is made of: cast iron (or iron-plated steel), stainless steel, or bronze. 

If the makeup of the cookware is not in the name--M'3S, for example--then Mauviel includes specs in the writeup. The M'3S line--tri-ply copper--is 2mm thick with 64% aluminum, 20% copper, and 16% stainless steel.

Many other tri-ply copper cookware makers do not provide this information, and some "tri-ply copper" brands have only copper electroplating for appearance. Without specs like Mauviel provides, it's impossible to know what you're buying (and tri-ply copper is particularly tricky). 

Providing specs is rare outside of copper cookware makers, and we wish it weren't, because without them, buyers can only guess at what they're getting and hope for the best. While you will adapt to cooking with whatever cookware you own, it's a real thrill to know exactly what you've got--and why you paid so much (or so little) for it.

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Why Buy Copper Cookware?

Most people are more familiar with clad stainless, nonstick aluminum, and even carbon steel cookware than they are with copper cookware. So we thought we'd do an overview of copper cookware for readers who are considering copper and want to know more about it. 

Copper Cookware Basics

The simplest reason copper cookware is less popular than other types is because it's expensive. Other than silver cookware (yes, there is such a thing), copper is the most expensive type of cookware on the market. Raw copper is an expensive resource, and real copper cookware--not copper-colored cookware like this Red Copper brand--is still made with old world traditions and a lot of hand-finishing, which add to the cost. Mauviel is no exception; it is one of the highest quality brands of copper cookware on the market today.

Copper cookware is stunningly beautiful, but most people don't buy it for its looks: next to silver--which is cost prohibitive for most of us--copper is the fastest, most responsive, most even-heating metal known to man. This is why it's used by professional chefs, and why it's considered the ultimate cookware material for serious cooks who want the best of the best.

Here are a few more basics about copper cookware: 

Copper Cookware Pros and Cons 

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What to Look for When Buying Copper Cookware

In all our cookware reviews, we like to discuss what to look for in cookware. We break it down into 1) heating properties, 2) durability, 3) stability and safety (non-reactivity), 4) design and usability (is the cookware right for you?), and 5) budget/value/warranty. 

If you consider all of these categories, you'll be rewarded with cookware you will love, with all the features that are most important to you, and you'll be happy with what you paid for it.

For copper cookware, especially a superb brand like Mauviel, what to look for is a little bit different. All the categories are just as important, but with Mauviel, you know exactly what you're buying, so you don't have to worry about things like heating performance or durability.

Also, if you have the budget for copper, you probably don't care all that much about value (although Mauviel copper cookware has excellent cost-per-year-of-use value because it will last for many decades). 

We go into more detail on how to buy cookware in other articles, including:

Stainless Steel Cookware Sets: A Detailed Buying Guide (details about stainless steel, cladding, heating core, and cookware design)

The Best Induction Cookware: Get Out of the Kitchen Faster (cladding, stainless vs. cast iron, heating performance, design and usability, and more--geared to induction, but applies to all cookware)

The Best Stainless Cookware Set for Every Budget (cladding, steel quality, heating, stainless compared to other types of cookware including nonstick, copper, and coated cast iron).

No, these don't pertain to copper, but they're still helpful to read. You can learn about cladding, stainless steel, design and usability, and more.

Heating Properties

Since copper is the ideal cookware material because it heats so quickly and evenly, you really only need to know how much copper the cookware contains; that is, how thick the layer of copper is.

Mauviel makes 3 thicknesses of stainless-lined copper--the M'Heritage line--as well as a tri-ply copper line--M'3S--that uses primarily aluminum as the heating core. The company includes specs on thickness so you know exactly what you're buying.

The thicker the copper, the better the performance. Thus, the M'Heritage M'250 is the premium line, with 2.5mm of copper. The performance of the 2mm and 1.5mm lines are good, but not "professional French chef" good. They hold their own against most clad stainless (All-Clad, for example), so if you want better performance than this, anything from the M'Heritage line will provide it.

The M'3S tri-ply uses copper primarily for aesthetics: this line is 64% aluminum and only 16% copper. This configuration will also do well against most brands of clad stainless, but again, won't compete with the heavier copper pans.

Durability

Most people want cookware that lasts, and if you're looking at copper, then you definitely fall in this category.

All Mauviel cookware has a lifetime warranty and is extremely durable.

Mauviel has moved away from using traditional tin lining, which is much softer than stainless steel and needs to be re-applied every few years. While there are reasons to use tin--which we discuss below--the stainless cooking surface of the M'Heritage makes the cookware significantly more durable. 

If you're buying high-end copper, especially with stainless lining, durability won't be a concern. 

Stability/Safety

Stability and safety are about how non-reactive cookware is: the safest cookware does not react with foods or leach chemicals, much less toxins, into your food. 

Both tin-lined and stainless-lined copper cookware are stable and safe to use. Mauviel uses standard 18/10 stainless steel, so it does contain nickel, but not in amounts that are unsafe.

Mauviel's M'Passion line is unlined copper used for specialty purposes such as whipping egg whites, melting sugar, and making jam. In these applications, the reactivity of the copper actually improves the performance of the pans. (We're not sure why; you'll have to find a French pastry blog if you want to understand the chemistry.)

But other than these specialty uses, you should never cook with unlined copper. The stainless or tin linings ensure stability and safety, and are essential if you are concerned about these issues (which you definitely should be).

Design and Usability

Here, you look at what you want in cookware. What's important to you? 

Factors you should consider include weight, pan shape, handles, helper handles on larger pieces, lid type and fit, ease of cleaning, and of course, the overall aesthetic: is the cookware pretty as well as functional? 

Copper is stunning cookware, so no worries about aesthetics (although you do have to decide which type of handle you want: stainless, bronze, or the traditional cast iron).

Probably the biggest usability issue with Mauviel copper cookware is its weight: the thicker the copper, the heavier the pans are going to be. A 10-inch Mauviel 2.5mm skillet weighs about twice as much as an All-Clad D3 skillet of the same size. Larger pieces--Dutch ovens, stock pots--can be considerably unwieldy.

Weight is the main reason copper comes in different designs: if you want the beauty of copper without the weight, you can go with a thinner line such as the 1.5mm Mauviel, or even a tri-ply line, which will weigh only a few ounces more (per piece) than a good quality tri-ply clad stainless line. 

Keep in mind that the heavier cookware is, the better it will perform, because mass is a main factor in how a pan heats. (This is the case for all cookware materials.) In truth, only the most serious of chefs will go for the heaviest lines, such as M'Heritage 250 or Demeyere Atlantis. For most other cooks, the best cookware options are a compromise between weight/performance and maneuverability (which is why clad stainless is so popular). 

So when buying copper cookware, think carefully about weight vs. performance, and where your priorities fall on that spectrum.

One other issue with Mauviel is the long handles, which you may not like at first if you haven't used them before. The handle design is intentional, so the far end stays cool enough to grab even after being on a gas cooktop for awhile. After a few rounds of testing, we decided the long handles were great (but it's something to be aware of).

Budget, Value, and Warranty

If you're looking at Mauviel copper cookware, then this category is probably the least important to you. The cookware is expensive, but the value is exceptional, so if it's within your budget, you have no worries. 

All Mauviel cookware comes with a lifetime warranty, so no worries on that front, either. In the unlikely event that you have a quality issue with a Mauviel piece, the company will go to whatever lengths required to make it right.

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Copper Vs. Clad Stainless: Which Cookware Is Best?

Cookware is a personal choice. The truth is that whatever cookware you have--whether it's the cheapest nonstick aluminum or the highest-end copper--you will adjust to its quirks and learn how to use it. (This is why you see so many surprisingly positive reviews of what we know is cheap, poorly made cookware.)

So the question of copper vs. stainless is actually kind of a non-issue. You should buy based on what you want, what works best for you, and what you can afford.

Having said that, copper really does heat faster and more evenly than the vast majority of clad stainless lines; it is truly the king of cookware. If performance is important to you, copper is tough to beat. (Or you can buy high-end clad stainless like Demeyere Atlantis, which has a 2mm copper lining, for about the same price as high-end copper.)

And if you love the look of copper and can afford it, it is also a good choice, especially if you don't mind polishing it a few times a year.

On the other hand, good clad stainless steel cookware is a kitchen workhorse. It's durable, versatile, easy to care for (no polishing), and will last forever. 

One consideration is induction: if you have an induction cooktop, you are largely relegated to clad stainless. Mauviel has a new line of induction-compatible copper cookware, M'6S, but it's really a glorified version of tri-ply copper; you'll get better performance from Demeyere for roughly the same price. 

In summary, both copper and clad stainless make excellent cookware. It really is up to you. 

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Copper Pan Lining: Stainless Steel Vs. Tin (Which Is Better?)

Which you prefer is also a personal choice, but we will give the pros and cons of each material to help you decide.

Pros and Cons of Tin

Pros: Tin is the traditional lining for copper cookware. It's been used for hundreds of years (and incidentally, much old tin-lined copper is still in use today). Tin is very smooth and slippery, almost like a nonstick surface, which is fabulous. It also has much better heating properties than stainless steel, adding to the excellent heating of copper rather than detracting from it (as stainless steel does). 

Cons: However, tin is soft, and it has a low melting point of just 450F. This means that it wears easily, so pans need to be re-tinned every few years depending on use. Though prices change, you can estimate that the cost of re-tinning your copper will cost about a third of the cost of the pan.

Also, your pan will be gone for at least a month while re-tinning--and that's if you can find someone to do the job for you. This is a dying art, and there are only a few craftsman in the US who still do it; Mauviel is one of the last places in Europe that does re-tinning. 

Perhaps this means that the market has chosen stainless steel, or maybe we're on the verge of a tin renaissance. Either way, the necessity of re-tinning is a significant drawback.

Pros and Cons of Stainless Steel

Pros: The biggest positive is that stainless steel is durable. It will last forever. This is the main reason makers have moved to stainless over tin.

Cons: Stainless steel has terrible heating properties so it detracts from the excellent heating of copper. However, the stainless layer in Mauviel copper cookware is only 10% of the thickness of the pan, so the poor heating of stainless is negligible.

We love the tradition of tin, but overall, we prefer stainless lining. The durability and convenience make it the best choice for most buyers.

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Should I Buy a Whole Set or Just a Skillet?

What you should buy totally depends on what you need, what you want, and how much you want to spend.

While a set of copper cookware will look gorgeous in any kitchen, the truth is that you don't really need copper performance in, say, stock pots and Dutch ovens. The best place to invest your copper dollar is in skillets, sauce pans, and sauciérs; if you prefer sauté pans to skillets, then that is also a great choice. 

Having said that, you won't regret having an entire set of copper cookware, so if you want your pans to match, get a whole set. 

But if you're concerned mostly with performance, a copper skillet or sauté pan is a great investment for all-around cooking, and a sauce pan or sauciér great if you're into delicate sauces.

NOTE: Mauviel calls the sauciér a "splayed sauté pan." 

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Review: Mauviel M'Heritage (250, 200, 150) Copper Cookware

see Mauviel M'Heritage on Amazon

see Mauviel M'Heritage at Williams-Sonoma

see Mauviel M'Heritage at Mauviel

Basics

• Stainless steel-lined copper cookware
• 1.5, 2.0, or 2.5 mm copper
• 90% copper/10% 18/10 (cooking surface)
• Bronze, cast iron or iron-plated stainless, or stainless handles
• Oven safe to 680F
• NOT induction compatible.

Which line is best for you? If you want the high-end, pro-chef cookware, you have to go with the 2.5mm. If you want good (not stellar) copper performance and to save a little bit of money, you can go with the 150 line. If you want to compromise just a little on cost yet still want great copper performance, the M'200 line is the best choice. 

All three lines of M'Heritage are available with bronze, cast stainless steel, cast iron, or steel with electroplated cast iron finish. The handle type is denoted by the letter after the number, as explained above. 

You may have trouble finding the handle style you want because not all lines are always available with all handle types. (This cookware is still made by craftsmen the traditional way, not a factory churning out hundreds of pans per day, so this is probably to be expected.)

Since there's no right or wrong here and the handle types are primarily aesthetic, you should go with the style that has the most options when you're buying. All three are beautiful. 

(Having said that, cast iron is the traditional handle for the 2.5mm line--however, Mauviel's newer cookware appears to no longer have a cast iron option. Rather, they've switched to steel with a matte iron electroplate finish. It looks very much like traditional cast iron, and is still high quality--but it isn't cast iron. You may still see the electroplated handle labeled C or Ci, but "C2" indicates for certain that the handle is electroplated steel. If it matters to you, read the writeup carefully to be sure of what you're getting--traditionalists will insist on the cast iron handle, but in the future that may only be available on the M'250 line.) 

Once again, we love that the Mauviel M'Heritage cookware lines contain all the information you need to make an informed purchase.

All cookware should be sold this way.

Sets

It would be hard to list all the set options as they vary depending on the line, which handle type you want, and where you buy. In general, the 150 lines have the most buying options.

Some of the basic options are:

5 Piece set M150S: 10-in. skillet, 2-qt. saucepan w/lid, 3-qt. sauté pan w/lid.

9 Piece set M250S: 10-in. skillet, 1.9 qt. saucepan w/domed lid, 2.7-qt. saucepan w/domed lid, 3.2-qt. sauté pan w/domed lid, 6.4-qt. stock pot w/domed lid and 5 Ounce Copperbrill Copper Cleaner.

9 Piece set M200CI: 10-in. skillet, 1.9-qt. saucepan w/lid, 2.6-q.t saucepan w/lid, 3.4-qt. sauté pan w/lid, 6.3-qt. stock pot w/lid and 5-ounce Copperbrill Copper Cleaner.

10 Piece set 200Ci: 10-in. skillet, 12-in. skillet, 2-qt. saucepan w/lid, 3.5-qt. saucepan w/lid, 3-qt. sauté pan w/lid, 5-qt. stew pot (Dutch oven) w/lid.

12 Piece set 150B: 10-in. skillet, 12-in. skillet, 2-qt. saucepan w/lid, 3 1/2-qt. saucepan w/lid, 3-qt. sauté pan w/lid, 5 1/2-qt. stew pan (Dutch oven) w/lid, 6 3/4-qt. oval cocotte w/lid.

Pieces may vary according to line, but they are roughly the same across most of the lines and set sizes. Note that some of the pieces have domed lids (M250S) and some do not.

You can see more buying options at the Mauviel site.

You can also see this interesting set of mixed Mauviel pieces at Williams-Sonoma:

Essentials 10-piece set from Williams-Sonoma: M'Stone nonstick 9.5-in. skillet, M150S copper 12-in. skillet, M'Steel carbon-steel 12.5-in. skillet, M150S copper 2-qt. saucepan w/lid, M'Stone nonstick 2.75-qt. saucepan w/lid, M'Cook stainless steel 6.75-qt. stew pan (Dutch oven), M'Cook stainless steel 9-qt. stockpot w/lid.

Using the Cookware

Performance-wise, the 250 line will provide the most even heating and the best heat retention; although people don't reach for copper cookware if they want great heat retention, the thicker mass of the 250 line provides the best of both worlds: fast, even, responsive heat, and more retention than the other lines. For example, you can sear a steak in a 250 pan and you will get a decent crust, due simply to the mass of the pan.

This makes the 250 line the best all-around choice if performance is your main concern. The only people who should avoid it are people who don't want heavy cookware, because the 250 is heavy cookware. The 10.2-inch skillet weighs 5.5 pounds (with the cast iron handle), which is more than twice the weight of an All-Clad D3 10-inch skillet.

The 200 line is a close second choice. 2mm of copper is about the thinnest a professional chef would go, so you will still get "real" copper performance with this line. But it's a little lighter and a little less expensive than the 250, so it's an excellent compromise for semi-serious home chefs.

This is not to say that the 150 line is by any means a slouch. No, you won't get the amazing performance of thicker copper. But you will get fast, even heating; better than most clad stainless brands on the market.

We wouldn't sear a steak in a 150 pan, but you can do just about everything else with it. It is excellent, all-around cookware, especially for a home cook--and if you're a home cook who's been using aluminum nonstick or even decent clad stainless, the 150 is a pretty big step up. 

The weight of the 150 isn't too bad either. The 10.2 inch skillet weighs 2.65 pounds--less than half a pound more than the All-Clad D3 10-inch skillet. 

Most people find all the M'Heritage lines a pleasure to use, but they do have a few quirks. The handles are very long, so you'll have to get used to that, and if you go with the cast iron or brass, the handles add a fair amount of weight to the pans; even the stainless steel handles are heavier than those found on most clad stainless cookware.

If you have any ergonomic issues, you may want to go with the 150 line or something else altogether; "real" copper cookware is heavy. 

The stainless cooking surface is just like a clad stainless pan, so if that's what you've used in the past, you'll know what to expect: some sticking, and you pretty much have to use oil or butter. But also like clad stainless, if you use the right technique, most food will release on its own and cleanup is minimal most of the time.

Stainless is one of the most stable, safest cooking surfaces available, with no worries about interactions with food. However, stainless steel does contain nickel, which some people are allergic to; it probably isn't enough to cause a reaction, but particularly sensitive individuals should probably not use cookware with a stainless cooking surface.

Finally, the pans are simply a joy to use (if you don't mind the weight). They're beautifully designed and extremely functional, and we have no real complaints about them at all. They all cook evenly, are incredibly responsive, and fairly easy to clean. 

As for value, this is not cheap cookware. But if you're reading this, you probably have the budget for it. The cookware has a lifetime warranty and should last forever, so its cost-per-year-of-use is actually reasonable. 

Copper cookware is a lifetime purchase, so in 20 years, spending $2000 on a set of cookware doesn't seem all that outrageous.

M'Heritage Pros and Cons

Recommendation

No one should buy copper cookware unless they really want it because it's expensive. But if you fit this category--and don't mind polishing the cookware 2-3 times a year (or don't mind it forming a natural patina), then it's hard to go wrong with any of the Mauviel M'Heritage lines. The stainless lining makes it durable and easy to care for, so you get the benefits of copper without the headaches of a tin lining.

There really aren't a lot of negatives here: if you want copper cookware and can afford it, then you need only to decide which line is right for you.

• If money is no object, and you don't mind heavy cookware, go with the M'Heritage 250 line.
• If you want to save a little but still want top notch French copper cookware, or want something a little lighter weight than the 250, the M'200 line is your best option.
• If you don't care all that much about "real" copper performance and will be happy with something still better than standard clad stainless (like All-Clad D3), then the M'Heritage 150 line is for you.

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Review: Mauviel M'3S Tri-Ply Copper Cookware

see Mauviel M'3S Tri-Ply Copper Cookware 7 pc set on Amazon (glass lids)

see Mauviel M'3S Tri-Ply Copper 6.3-inch Sauce Pan on Amazon (glass lid)

see Mauviel M'3S Tri-Ply Copper Cookware at Williams-Sonoma (copper lids)

see Mauviel M'3S Tri-Ply Copper Cookware at Mauviel (glass lids)

Basics

If you want the gorgeous look of copper without the exorbitant price tag, then the M'3S Tri-Ply line may be the right choice.

• 2mm thick: copper, aluminum, stainless tri-ply
• 20% copper/64% aluminum/ 16% stainless steel
• Brushed copper exterior
• Cast stainless handles (no other options)
• Oven safe to 500F
• Grooved lip
• Glass lids from Amazon or Mauviel, copper lids at Williams-Sonoma for not a lot more $
• NOT induction compatible.

Those percentages mean (approximately): the copper layer means is 0.4mm thick, the aluminum layer is 1.3mm thick, and the stainless steel layer is 0.3mm thick. Thus, you can see that most of the heating properties are coming from the aluminum. 

The 0.4mm layer of copper will enhance performance somewhat, but not a lot. However, it's enough to put M'3S ahead of All-Clad D3, D5, and Copper Core: estimating that you need half as much copper as aluminum to get the same heating, then this configuration is roughly the equivalent of clad stainless with 2.0mm of aluminum. All-Clad D3 has a 1.7mm of aluminum, so even without the copper, M'3S is going to perform very similarly to D3, and the thin layer of copper makes it even better.

You aren't getting the performance of traditional copper cookware, but you are getting better performance than good quality clad stainless.

If it's between Mauviel M'3S and All-Clad D3 (or D5 or Copper Core), and you don't mind that this cookware is not induction compatible, the M'3S edges out All-Clad in performance. 

Compared to Demeyere Industry, with a 2.1mm layer of aluminum, M'3S is roughly equivalent; Demeyere Atlantis/Proline offers performance closer to traditional copper cookware, with the weight to prove it (it's heavy cookware).

So if it's between Mauviel M'3S and Demeyere Industry, it's a wash performance-wise. But Atlantis/Proline will outperform the M'3S. 

Sets

You can buy open stock or a few different sets. Williams-Sonoma has the most open stock options. For some reason, the Mauviel site has no open stock listed and all their sets are sold out; this may change so you should check here, as well. They have a nice 5-piece set with a skillet, sauté pan, and small saucepan.

The 7-Piece Set includes: 10-in. skillet, 1.9-qt. saucepan with lid, 3.4-qt. saucepan with lid, 3.4 qt. sauté pan with lid.

The 10 piece set (Williams-Sonoma only) includes: 10-in. and 12-in. skillets, 2-qt. and 3.5-qt. saucepans with lids, 3.5-qt. sauté pan with lid, 6.5-qt. stew pan (Dutch oven) with lid.

The piece sizes are pretty good for most cooks. We love that the 10-piece set includes two large skillets and not an 8-inch skillet. Note that the 3.5-qt. sauté pan is roughly equivalent to a straight-sided 10-inch skillet.

If you buy from Amazon, the purchase includes Copperbrill copper cleaner; if you buy from W-S, it does not. Since this cleaner is not cheap (about $50 for a 5-oz jar!), this may be a consideration. However, you can keep your copper looking good with many methods that don't require copper cleaner, so it may not be as much of a consideration as you think.

Using the Cookware

If you're accustomed to good quality clad stainless cookware, the Mauviel M'3S offers about the same performance. This means that it's a good choice for excellent all-around, daily use cookware. 

It isn't the best choice for high-heat searing, but then, neither is most clad stainless (the Proline being an exception). But for just about everything else, we loved this cookware's performance.

The stainless steel is going to be a little sticky, so you will want to use butter or oil, as with clad stainless; if you use the right techniques--low/medium heat, oil or butter, and letting food release naturally--you won't have a lot of messy cleanup. 

The long handles are a love-or-hate aspect. We found the handles long, but not uncomfortably so. Long handles seem to be a tradition of French (or maybe European?) cookware. 

We aren't huge fans of glass lids on cookware because it's fragile and heavy. And in the case of the M'3S, the copper lids (available only at Williams-Sonoma) are incredibly beautiful. The copper lids add to the price, but not by all that much: the 7-piece set at Williams-Sonoma is about $50 more than the 7-piece set on Amazon. We think it's worth the extra cost, but if you're a fan of glass lids, go with the Amazon set.

The weight isn't too bad either, with the 10-inch skillet 2.5 pounds; just a few ounces more than the All-Clad D3 10-inch skillet. This makes this a good choice for people with ergonomic issues.

As with traditional copper, you will need to polish the M'3S tri-ply to retain its luster, as it is a genuine copper exterior. So be sure you're willing to do this a few times a year, or if you're okay with the cookware developing a patina.

Our overall impression of M'3S is good: some tri-ply copper lines have more copper, but are also more expensive. So the M'3S is a good mid-range brand, if you want the look of copper without the expense. And coming from a clad stainless background, we were quite pleased with the heating properties of this cookware. It won't be like the M'Heritage 250, but it will provide decades of excellent performance for serious home cooks.

The value is good because this cookware will last forever, making the cost-per-year-of-use low. The 7-piece set goes for about $750, or $800 if you want the copper lids from Williams-Sonoma. Yes, that's high, but it's a bargain compared to other Mauviel lines.

Pros and Cons

Recommendation

If you want the look of copper without the expense, Mauviel M'3S is a good option. You get performance similar to high-end clad stainless for about the same cost or maybe a little less, with the beautiful look of copper.

buy Mauviel M3s on amazon (glass lids):

BUY MAUVIEL M'3S AT MAUVIEL (GLASS LIDS):

BUY MAUVIEL M'3S AT Williams-Sonoma (Copper lids):

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Review: Mauviel M'6S Induction Copper Cookware

See Mauviel M'6S at Mauviel

Basics

If you have an induction cooktop but have always wanted copper cookware, the M'6S line is what you've been looking for. 

• 6-ply induction compatible w/copper exterior
• Stainless-aluminum-aluminum-aluminum-stainless-copper
• 2.7mm thick
• Stainless handles (no other options)
• Grooved lip
• Copper lids.

Mauviel M'6S has 5 layers of cladding: 1) stainless cooking surface, 2-3-4) three internal layers of aluminum, 5) magnetic steel, 6) copper exterior. 

Like the tri-ply M'3S line, most of the heating properties come from the aluminum. There is enough copper to make the pans heat slightly faster and more evenly than clad pans without copper, but the difference is small. 

The main reason to buy the M'6S line is because you want the look of copper in induction-compatible pans.

If you're looking for traditional copper performance with induction compatibility, your best bet is the Falk Copper Core line; these pans have a 2.0mm internal layer of copper, which is enough for "real" copper performance. 

We know of no other copper cookware that can provide this along with induction compatibility. All-Clad Copper Core has only about 1mm of copper, so performs more like good clad stainless than traditional copper. 

Unfortunately, neither the Falk nor the All-Clad have the beauty of copper, as their external metal is magnetic stainless steel.

It's actually impressive that Mauviel has come out with a line of copper cookware that is induction compatible. If the internal layers were also copper, rather than aluminum, they'd really have something special.

As it is, this cookware is beautiful and about as functional as good clad stainless (like All-Clad D3). But it's not the right choice if you're looking for serious copper performance.

Sets

This is Mauviel's newest line, and so far it is available only on their site in a 5 piece set which includes a 10-in skillet, 2-qt saucepan w/lid, and 3-qt sauté pan w/lid.

Using the Cookware

The cookware is great to use. As we said, it performs like very good quality clad stainless steel. This means that it makes good all-around daily use cookware. It has the responsiveness of aluminum, so again, compare it to All-Clad D3 and not Mauviel M'Heritage, and you'll get a feel for how this cookware is to use.

The copper layer adds a bit of weight, but not a lot. The difference is very small, so it feel much like handling clad stainless.

The handles are a little long, but this is not a drawback for most people. However, if you haven't used Mauviel cookware before, they may take some getting used to. The M'6S is only available with stainless handles, so if you want a different look, you're out of luck.

Note that the lids are domed, like Mauviel's M'Heritage 250 line. We're not sure how Mauviel decides which lines have domed lids and which don't, but we like them. The domed lids make this set look even more expensive than it actually is.

Speaking of expense, the 5-piece set of M'6S will set you back about $700. This is high for 5 pieces of mostly aluminum cookware. But if you want the look of copper with induction compatibility, there aren't a lot of other choices out there.

Pros and Cons

Recommendation

If you really want the look of copper but need induction compatibility, the M'6S line is one of the few options available. However, we think it's overpriced, and if you can live with the look of stainless steel, Falk Copper Core is going to run circles around the M'6S because it has more than twice as much copper.

buy mauviel m'6s at mauviel:

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About M'Tradition, M'Passion, and M'Minis

See M'Tradition on Amazon

See M'Tradition at Mauviel

See M'Passion on Amazon

See M'Passion at Mauviel

See M'Minis on Amazon

See M'Minis at Mauviel

M'Tradition: We talked briefly about M'Tradition above, which is Mauviel's tin-lined copper cookware. It's beautiful and excellent quality, but you will have a hard time finding it in standard pieces like skillets and sauce pans, which is why we didn't do a detailed review of it. Mauviel's website had very few of them, so we're not sure if they're discontinuing the line or are just low on stock. If you want traditional tin-lined copper cookware, try Duparquet or Brooklyn Copper Cookware.

M'Passion: M'Passion is Mauviel's line of specialty, unlined copper pans for making pastries, jams, and other baked goods. You will find a decent selection on Amazon. We didn't review them here because they are not technically cookware.

M'Minis: M'Mini is Mauviel's line of miniature "cookware," used not for cooking but for presentation, usually in restaurants. Again, because it is not technically cookware, we didn't review it. You won't find a lot of pieces on Amazon, but you can see the collection (including stainless steel, too) at Mauviel. 

Final Thoughts

Mauviel has been making top quality copper cookware for almost 200 years. Their tradition of craftsmanship has produced some of the very finest copper cookware in the world. We think anyone in the market for copper cookware would love any of these lines. 

If you want the real copper experience, M'Heritage 250 and M200 are the obvious choices. 

M'Heritage 150 will outperform most clad stainless, will be lighter, and usually has the most buying options.

The M'3S tri-ply copper performs like good clad stainless in a copper package, and is much more affordable than the other lines.

The M'36 also performs like good clad stainless, but in an induction-compatible copper package. If you want real copper performance along with induction compatibility, there are better options out there.

M'Tradition has the traditional tin lining, and there don't seem to be any sets available. 

M'Passion is Mauviel's unlined copper line for making pastries and jams--don't buy this cookware for regular use.

Thanks for reading!

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