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| |  | Mauviel | Home » » » » Mauviel M'Passion 6550.24 9.5-Inch Tart Tatin Pan | | | | | | | Description: | | Mauviel, a French family business established in 1830 and located in the Normandy town of Villedieu-les-Poeles, is the foremost manufacturer of professional copper cookware in the world today. Highly regarded in the professional world, with over 170 years of experience, Mauviel offers several different lines of copper cookware to professional chefs and home cooks that appreciate the benefits of their high quality products. Professional cooks can attest that copper cookware is an essential part of every cookware collection as it is 2X more conductive than aluminum and 10X more conductive than stainless steel. This advantage makes copper the very best material for cooking, as it is unsurpassed in its ability to heat up evenly and rapidly and to cool down quickly, allowing for maximum control and great cooking results. | | | Features: | |
• 9.5-inch pan specially designed for cooking tart tatin upside-down apple tart
• Attractive copper material caramelizes sugar evenly over low heat
• Traditional tin wash interior is easy to clean and non-reactive
• Pair of small copper handles make transport easy
• Hand washing recommended; limited lifetime warranty
| | | Product Details: | | | Product Length:
| 10.0 inches | | Product Width:
| 10.0 inches | | Product Height:
| 2.0 inches | | Product Weight:
| 3.05 pounds | | Package Length:
| 11.1 inches | | Package Width:
| 10.4 inches | | Package Height:
| 2.3 inches | | Package Weight:
| 3.05 pounds | | Average Customer Rating:
|  based on 1 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 1 customer reviews )
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Most Helpful Customer Reviews
First Rate, Gorgeous, and Performs BeautifullyOct 18, 2011
By R. Ruiz
"Bohemian Bon Vivant"
See images I added. This was my first tarte Tatin ever, and next I'm looking to make one using quince and mix in some golden raisins amongst the apples (a tip from cookbook/lifestyle author Georgeanne Brennan).
I was worried about doing the flip onto the plate, but everything released beautifully and kept its shape, and nothing went flying. The recipe that came with the pan (through Williams-Sonoma) was perfect, except I added a step of putting the apples into a bowl of water with lemon juice so they wouldn't brown while I was doing all the cutting and peeling. An OXO apple corer was a great help in speeding up the process and giving me uniform slices after I peeled the apples.)
After seeing how easy this was I can't imagine using any other pan for tarte Tatin, but I have always loved using copper, whether tin-lined or stainless-lined. It just heats up and cools down immediately. Even using All-Clad is maddeningly slow and unresponsive after using copper all these years.)
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