Mauviel Hammered Copper Jam Pan
Prized in French kitchens, this classic copper pan helps transform fruits into delicious jams, jellies and preserves. Made of heat-responsive copper in a wide, shallow design, it's also useful for making caramel and other high-sugar foods. It's crafted in France by Mauviel, a family-owned maker of fine copper cookware since 1830.
- The wide, shallow bowl and heat-conductive 1.2mm-gauge copper promote a rapid boil, which develops fruits' natural pectins.
- Unlined interior is safe for use with foods with a high sugar content.
- Riveted brass handles.
- Dimensions & More Info
- 15" diam., 5" high.
- 11 1/2-qt. cap.
- 6 lb. 11 oz.
- Made from 1.2mm-gauge copper.
- Made in France.
- Use & Care
- Ideal for gas and electric cooktops.
- Oven and broiler safe.
- Because the copper pot is unlined and highly reactive to ingredients, it should be used only for cooking foods with a high sugar content – never for general cooking.
- Allow pan to cool before washing.
- Hand-wash; dry immediately with a soft cloth.
- Avoid using steel wool, steel scouring pads or harsh detergents.
- Copper will develop a rich patina over time. This will not affect the pan's cooking performance. To keep the exterior looking new, use a copper polish or a combination of lemon and salt.
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- More about Mauviel
In 1830, Ernest Mauviel established his namesake cookware company in Villedieu-les-Poêles in Normandy. The village had a long history of outstanding metalwork; the locals were considered experts in the craft. Today, much of the manufacturing is still done by hand using traditional processes passed down through generations of copper makers. True to France’s rich culinary history, Mauviel 1830 is a favorite in professional kitchens, where copper’s quick, even heat conductivity is essential for making delicate sauces and other French classics. Mauviel now also offers stainless-steel collections crafted with the same attention to detail as its traditional copper cookware.
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Rated 5 out of 5 by illmakethecake from Worth the price I bought myself a birthday present last summer. This is a gift that keeps on giving! I have made apple butter, jams, grape jelly, and ketchup two summers in a row. The fruit comes to a boil very quickly without scorching or sticking. The flared shape speeds reduction and reduces spatters. It cleans easily and is so beautiful that I leave it out all year. This pot has made preserving fruits MUCH easier.Date published: 2016-09-12Rated 5 out of 5 by missmommy from Better pan, better jam After doing doing some research in Rachel Saunder's and Christine Ferber's books on preserving and making some so-so jams with conventional recipes and techniques, I decided to invest in a Mauviel preserving pan. What a difference! I have used it four times now to make simple jams - raspberry, blackberry and peach using techniques that call for bringing the fruit, sugar and lemon to a simmer in the pan, then refrigerating it overnight and cooking to jam consistency the next day without any pectin. The intensity of the fruit and the depth of flavor is incredible. Totally worth the investment of time and money - no scorching and even cooking. As a bonus this piece of art is beautiful enough to leave out on display.Date published: 2015-08-22Rated 5 out of 5 by Ellendy from An Investment, But So Worth It!! I received this jam pan as a gift earlier this summer. I hadn't made any jams or preserves since the 70's, when I had a very minimalist batterie de cuisine. I could not believe how much hassle using a wide-mouth copper pan takes out of cooking high sugar foods. No sticking or burning! Cooking preserves quickly with less sugar allows more of the true fruit flavor to come through! I have been using Pomona Pectin to make awesome, lower sugar jams out of the summer's most perfect fruit! Also, this hammered copper pan with hefty brass handles is a thing of beauty, which adds to the joy of using it!!Date published: 2013-08-04