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Made in Normandy since 1830 · Official South African store

M’Passion

Unlined copper, for sugar and fruit. The pâtissier’s metal.

For pâtissiers, preservers and anyone who has ever split a caramel in a thin pan.

Every other copper pan Mauviel makes has a lining, because copper reacts with acid and salt. M’Passion deliberately does not — and that is the whole point. Bare copper drives moisture out of fruit fast enough to set a jam before the flavour cooks away, and it is the only surface that takes egg whites to a stiff, stable meringue without cream of tartar.

It is also why the collection is restricted. Raw copper is for sweet work only: jam, sugar, caramel, zabaglione, egg whites. Do not cook a savoury sauce in it, and do not leave anything acidic standing in it.

The jam pans are wide and shallow because evaporation, not boiling, is what sets a preserve. That flared shape is doing a job.

Where to start

  1. 1Hammered Copper Jam PanR8,590. The object every serious preserver eventually buys. Price range: R8 590.00 through R11 650.00 Inc VAT
  2. 2Egg Beating Bowl with StandR3,350. Meringue, properly, without additives. Price range: R3 350.00 through R11 810.00 Inc VAT
  3. 3M’Passion Sugar PanFrom R3,990. Caramel that you can actually read by colour. Price range: R3 990.00 through R5 380.00 Inc VAT

Every piece on this page is made by Mauviel1830 in Villedieu-les-Poêles, Normandy, where the house has worked metal since 1830. The Culinary Equipment Co is the appointed distributor for South Africa.

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La Manufacture

Villedieu-les-Poêles, since 1830

A Mauviel craftsman at the bench in Villedieu-les-Poeles

The town has worked copper since the twelfth century. Mauviel opened there in 1830 and has not moved since. Sheet copper arrives flat in four thicknesses and leaves as a pan: rolled, cut, spun over a wooden chuck, planished by hand where the shape asks for it, then tinned or lined with stainless steel.

Inside the workshop