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Baking & Pâtisserie

Copper for sugar. Steel for pastry. Two different metals, two different jobs.Pâtisserie is the one discipline where the metal genuinely changes the result. Unlined copper drives moisture out of fruit fast enough to set a jam before the flavour cooks away, and takes egg whites to a stiff, stable meringue without additives. Black steel, by contrast, holds heat against dough and gives a tart shell a browned, crisp base instead of a pale soft one.Everything a serious baker needs from Mauviel, in one place.Every piece is made by Mauviel1830 in Villedieu-les-Poêles, Normandy. The Culinary Equipment Co is the appointed distributor for South Africa.

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