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Old 03-05-2007, 08:49 AM   #11
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Quote:
Originally Posted by YT2095
have you tried a Magnet on it?

edit: it`s also Evidently a Crepe pan, so a quick search found this: Amazon.com: Crepe Pans - Specialty Cookware
perhaps you can have a flick though and ID it that way? :)

FYI magnets will not stick to 18/10 stainless steel cookware.
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Old 03-05-2007, 10:42 AM   #12
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agreed, but we`de already established it wasn`t SS in the 1`st Post :)
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Old 03-05-2007, 11:43 AM   #13
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looks like a Mauviel tin lined copper fry pan (sautee) the tin darkedn with age and use but is not reactive. It is a soft metal and can be scraped or scoured off, so care is needed to soak stuck food off. With a bit of evoo or butter, the pan cooks everything nicely (except eggs) and degalzes well. Use wood or silicon utensils.
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Old 03-05-2007, 11:47 AM   #14
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whether it is nickle or tin lined, you shouldn't scour or try to polish the insides. just let them darken naturally. Does not affect the food. It is a classic French bistro pan. Polish the outside if you like or let it get dark penny brown. soak and sponge clean the insides with regular dish soap. I have several such pans and they cook brilliantly once you know what you're dealing with.
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Old 03-05-2007, 11:47 AM   #15
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Tin also has a Very low melting point, such pans should Never be left unattended either.
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Old 03-05-2007, 11:57 AM   #16
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yup, tin melts at 460F ... it is not a carbon steel wok, but that pan will sear and sautee mushrooms beautifully. And the sound of veggies "dancing" in a tin lined pan is unique.
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Old 03-05-2007, 12:05 PM   #17
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Robo..

I looked at the Mauviel..It is as you say very simular. However I notice the Mauviel has copper handles so I dunno. This pan does not have a copper handle...anywyas I bought it back When Moby Dick was still a minnow.
Was an impulse buy as a gift. I had no clue what it was then(or now for that matter) Thanks for the input and suggestions
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Old 03-09-2007, 07:33 AM   #18
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That is a Mauviel stainless steel lined copper saute pan. In England comes in at around £120 ($200+) but will last forever. Tin is used much less now with copper as re-tinning can get very expensive.
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Old 03-09-2007, 07:45 AM   #19
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Alex

Thanks for your input. As the owner of this pan I am very interested in what people think it is...As I sated in the post above yours...the Mauveils that I see have copper handles..my pan does not. Also, I am convinced it is not SS as it is very reactive..I believe it is tin or nickel. With my strongest belief that of nickel...
Please continue you thoughts on the pan...Again thank you for your input and ideas...

Regards...
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Old 03-09-2007, 09:24 AM   #20
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Not a problem Uncle Bob. I worked in cookware for a while and own a couple of mauviel pieces, both of which have handles as in the picture but also say 'Mauviel' on the outside under the handle. If it is reactive then you are right, not SS! It is more than likely to be tin, which was traditionally used to line copper pans for many years. Is it very shiny inside?
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