Mauviel M'Heritage M250C 2.5mm Copper Stewpan with Lid, 8.5 quart,

I love my Mauviel copper pots and pans! I was tired of having nonstick pans made in China that would eventually shed their nonstick surface into our food! So I learned how to season the copper pans and will never go back! This is a perfect size for meatballs, chicken and dumplings, fresh tomato sauce, or you can even fit a small chicken for a quick stock. I like that it’s not as huge as stock pot, but bigger than the 6qt pots. It’s pricey, but I think in the long run, it’s better than replacing nonstick pans ever year or 2.

A copper pot is a luxury and only you can decide if it's worth it to you. The functionality is great. Water boils so much faster--I would estimate about 2x as fast as a steel pot. Food also stays hot much longer without it being on heat. Some traditionalists say that having stainless steel-lined copper defeats the purpose of buying copper pots at all. Tin lined copper conducts heat much better. That may be true, and Mauviel does have a tin-lined line, but using this pot, I can attest to the fact that even though it is stainless steel-lined, water boils about 2x as fast in this compared to a steel pot and food stays warmer off the flame for much longer. As long as the copper is at least 2-3 mm thick, according to my research, you'll get the functionality of copper ware even though it's steel-lined. (Don't be fooled by cheaper imitations or even Mauviel's own line of 1.5 mm copper. You get what you pay for). I chose the stainless steel line models because steel is much more forgiving than tin and will hold up, hopefully for a lifetime. You don't need to re-tin it. Best of all, tin can flake off over time and get into your food. I think copper ware is worth it, but be aware that it is also a pain in the butt. It's heavier so it's hard to tilt, pour or carry. You also have to use wooden or silicon instruments on it or it will scratch, according to the instructions. Worst of all (and they don't tell you this), water spots turn grey and black so you have to dry the pot immediately after washing. Those dark stains lift off easily when you polish it with Copper Brill or a homemade remedy of salt and lemon juice, but my point is, you have to be ready to give it the love and care it needs. These pots are not about convenience. They are a piece of art and add romance and history to your home. These pots are a work of art and will hopefully last a lifetime.

I love looking at this pot on the stove. It is beautiful. I made some Ragu in it and scorching was not an issue. It cooks very evenly. I gave it four stars instead of five because of the outlandish price. As much as I love it I'm not sure it was with the extravagance.