Do Matfer Bourgeat stainless steel lined copper (2.5mm) pans with cast iron handles have a protective coating on the iron handles like Mauviel does?
1177035
Hello, Yes, there is a protection but cast iron handles require special care and once the coating is removed - they need to be seasoned in the same manner as a cast iron frying pan.
1177036
Hello,Yes, there is a protection but cast iron handles require special care and once the coating is removed - they need to be seasoned in the same manner as a cast iron frying pan.
1484625
James, It does appears to have a durable metal finish, but it is not clear coated. I was surprised that the European handles rotate the opposite direction from the standard US models. Tom
498714
As described, the cookware is high quality professional, not light weight at all. My wife uses them on an induction range. Her only complaint is that the handles are not insulated.
2067450
Yes I believe so these one I had bought for some friends for Christmas last year and that was one of the selling points. The ones that I own myself are the stainless steel set with out any tefflon coating and those ones you can put in the oven also. I really love the set I have and my friends seem to love these ones also. No problems with them as far as I can tell you.
1470828
There are no coatings on it. It's plain black cast iron. I seasoned mine three times before I used it and nothing stuck and it cleaned up easily.
949394
I had to toss my old copper-bottomed Revere Ware (warped, which I didn't notice on a non-glass top stove), and my grandmother's cast iron cookware (uneven on the outside). I now have a Cuisinart stainless steel set (copper in-between stainless), and use the Circulon Contempo pans for things like eggs (or when I just want an easy clean-up). They both work (the concentric ridges are inside the pan, not outside), with the Circulon being easier to clean, but slower to warm up, and Cuisinart being much more elegant to cook with. I have had the Circulon pans for about three years, with light use - they don't have a scratch on the, to my surprise (I don't use metal utensils with them, and I usually use a little oil).
579038
Bourgeat copper is the best copper cookware available. There are 4 features that make it the best: 1. 2-1/2mm pure red copper sandwiched to 1/10mm of 18/10 Polished stainless, Only Bourgeat polishes their copper on both the inside and outside. A polished interior means less sticking. 2. Drip-proof rims to prevent sauce from running down the side of the pan. 3. Drop-in lids that fit like a glove. 4. Counter balanced cast iron handles with extra heavy rivets. Made of copper, with stainless steel lining. 1. Casserole 9 1/2'', 5 3/4 qts. #367024 2. Copper lid 9 1/2" #365024 3. Copper sauce pan 7 1/8", 2 5/8 qts. #360018 4. Copper lid 7 1/8" #365018 5. Copper flared saute pan 9 1/2", 2 3/4 qts. #373024 6. Copper lid 9 1/2" #365024 7. Copper Brazier 11", 5 1/4 qts. #374028 8. Copper lid 11" #365028
76784
No. Also they suck. The "copper" is some kind of fancy sticker that will peal over time. And the handles are to thin for how heavy the pans are. No control.
507466
Hi Paolo- yes, these mugs have a lacquer coating which we apply to protect the shiny copper finish. Please let us know if you have other questions.
1575221
There is no coating. It is high polished surgical stainless steel quality. Other presses with coatings and plastic parts are difficult to keep clean because of the lemon oils that tend to build up on them easily. This press is by far the best I've owned. Very efficient press and VERY easy to keep clean. I've had no problem with oil build up. I use mine daily.
513440
I really don't know because I have not used them as yet . I have the same question when I realize that the handles are not made of metal. actually I will not be putting my pots in the oven . Hope this helps Enid
1273480
No, it's not coated. But I have All-Clad pots and pans and it hasn't scratched any of them. The lid handles fit in the grooves so they don't slide around against each other. I love it.
2021010
Induction-compatible cookware contains ferromagnetic materials - in other words, it contains iron, or has a layer with magnetic properties. Cast iron, enamel cast iron and most types of stainless steel cookware are all induction compatible (But not all types - for instance, All-Clad's MC2 line, which is made of aluminum and stainless steel, is not induction compatible). Aluminum, copper or glass cookware will not work unless they have a layer on the bottom with magnetic properties. To tell if a pot or pan is induction-compatible, hold a magnet to the bottom. If it clings, the cookware will work on an induction cooktop. Also, many manufacturers have started putting a n "induction compatible" symbol on the bottom of their cookware or they'll note compatibility on their packaging. The symbol often looks like a horizontal zig-zag or a coil. If you have an induction cooktop, but a favorite piece of cookware doesn't work on it, don't fret - Mauviel makes a product called the Mauviel Induction Disc (Compare Prices), which can be placed on the cooktop under the pan; the heating reaction will then heat the contents of the pan. If you have any other questions or concerns, please do not hesitate to contact Goedekers and we will be more than happy to assist you. Thank you for considering Goedekers and have a wonderful weekend! Thank You, Brenna Davis brenna.davis@goedekers.com 1-888-768-1710 ext 315
1965638
There is no "coating" but the cast iron is "pre-seasoned" and is truly non-stick - we just wipe clean with soapy water and a "scrunchy" (non-abrasive). We mostly use it for bacon on the griddle when camping, but also to hold down the English Muffins to get a great "grilled" top - works great
332025
Yes, they're porcelain coated. They don't need seasoning in the same way that cast iron grids do.
2198635
I don't see that there's a difference - I suspect the tulip reference is related to the handles. I have been using these for some time and find that they are the best (of many) aluminum pans I've used, both in terms of non- stick and uniform cooking. Only caveat is that they are not suited to very high heat applications (like blackening meats) - best to stick to cast iron for that.
439211
No teflon. I think this is the reason for the interest in going back to cast iron. First of all, iron traces is almost healthy and second of all, there is no "bad stuff" to peel off and be ingested with the food. I'm impressed with my Lodge cast iron products. When cared for as directed for seasoning and cleaning, they work almost as well as teflon for releasing food. And the pans get better with use. I do suggest that you do research the care and follow that protocol for best results.