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French Heavy Gauge Pan

  • $11$14
    An open-faced tart shows off fresh berries like no other dessert. When you use a classic French pan like this one, tarts are easy to prepare at home. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Pan is equally suited to preparing savory quiches. Made in France by a company that has produced quality pastry molds since 1887.
  • Sugg. Price: $250$300 Our Price: $149.95$300
    Our heavy-gauge copper fry pan is made in the French town of Villedieu-les-Poles, appropriately translated as the revered city of frying pans. Favored by professional chefs, Mauviel copper pans are heat-sensitive, allowing precise timing and providing maximum control.Heavy-gauge 2mm copper for superior heat conductivity and temperature control.Stainless-steel interior is nonreactive and easy to clean.Long riveted bronze handle keeps hands well away from the heat.A Williams-Sonoma exclusive.
  • $27
    French pastry chefs rely on classic fluted pans like this one to create attractive tarts with tender golden crusts. The nonstick finish releases pastry intact. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Nonstick finish simplifies cleanup. Pan is equally suited to preparing savory quiches.
  • $25
    Use these classic French pans to create enchanting single-serving tarts that show off fresh berries and other seasonal fruits. The choice of professional pastry chefs, the nonstick pans promote even baking and perfect browning, and they release the delicate pastry intact. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Ideal size for individual servings. Nonstick finish ensures easy release and quick cleanup.
  • $21
    Tartlet pans have been a Williams-Sonoma favorite since 1960, when Chuck Williams introduced our customers to the pleasures of baking classic French pastries. These versatile little pans make it easy to create perfectly formed shells for your favorite fillings.Set of six 3" diam., 3/4" high pans.Ideal for preparing sweet or savory tartlets.Heavy-gauge tin efficiently conducts heat.Promotes a uniformly tender golden-brown crust.Made in France by a company that has produced quality bakeware since 1887.
  • $26
    Use these classic French pans to create enchanting single-serving tarts that show off fresh berries and other seasonal fruits. The choice of professional pastry chefs, the pans promote even baking and perfect browning, and their lift-off rings promote easy release of the delicate crusts. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Ideal size for individual servings.
  • $21$25
    French pastry chefs rely on classic fluted pans like this one to create attractive tarts with tender golden crusts. The nonstick finish releases pastry intact. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Nonstick exterior finish simplifies cleanup. Pan is equally suited to preparing savory quiches.
  • $16
    French pastry chefs rely on classic fluted pans like this one to create attractive tarts with tender golden crusts. The nonstick finish releases pastry intact. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Nonstick exterior finish simplifies cleanup. Pan is equally suited to preparing savory quiches.
  • $19.95
    An open-faced tart shows off fresh berries like no other dessert. When you use a classic French pan like this one, tarts are easy to prepare at home. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Pan is equally suited to preparing savory quiches. Made in France by a company that has produced quality pastry molds since 1887.
  • $290
    Crafted in France since 1830, Mauviels culinary legacy spans more than 175 years, making their trademark cookware a favorite in leading restaurants and home kitchens worldwide.  Mauviel cookware is made of copper, a material prized for its unsurpassed ability to transfer heat quickly, distribute it evenly and cool rapidly. Polished to a gleaming finish, this pan has low sides that make it easy to flip authentic French-style crepes.
  • $8
    The choice of professional pastry chefs, this classic French pan promotes even baking and tender, perfectly puffed brioche, a rich, buttery yeast bread beloved since the 19th century. The flared and fluted shape turns out a wonderfully decorative brioche for sharing. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Pan produces a classic, elegant brioche with a tender interior and a perfectly browned crust.
  • $245
    In the late 1800s, the Tatin sisters, who ran an inn in France's Loire Valley, created an upside-down apple tart that still bears their name: tarte Tatin. This rich and rustic dessert turns out beautifully, with perfectly caramelized sugar and a glistening amber finish, when prepared in our classic French copper pan. It's crafted in France by Mauviel, a family-owned maker of fine copper cookware since 1830.
  • $16
    Professional pastry chefs rely on this classic French pan to bake quiches to savory golden perfection. The lift-off ring gently releases delicate quiche crust for a beautiful presentation. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Removable bottom supports the baked crust while you slip off the pans outer ring. Deep sides accommodate a generous amount of filling.
  • $27
    Professional pastry chefs rely on this classic French pan to bake quiches to savory golden perfection. The nonstick finish releases the delicate crust intact for a beautiful presentation. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Removable bottom supports the baked crust while you slip off the pans outer ring. Deep sides accommodate a generous amount of filling.
  • $18
    Count on these classic French molds to bake perfectly golden yeast cakes for individual servings of baba au rhum, a raisin-filled cake soaked in rum, a favorite dessert of Louis XVs court at Versailles. The choice of professional pastry chefs, the flared sides encourage the dough to rise over the top of the mold creating a puffy dome. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results.
  • $26
    Designed for baking the molded sweet or savory dishes called timbales, these professional-quality French pans distribute heat evenly for thorough, gentle cooking. The classic drum-shaped pans have slightly tapered sides and a nonstick finish to simplify releasing the timbales intact. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Pans are also suited to baking individual brioches, babas and quick breads.
  • $16
    The choice of professional pastry chefs, these classic French pans promote even baking for tender, perfectly puffed brioche, a rich, buttery yeast bread beloved since the 19th century. The flared and fluted shape turns out wonderfully decorative individual breads. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Scratchproof tin coating is nonreactive to acidic foods and protects the pan from rust.