In these kitchens
Baking is chemistry with a deadline. The bench is a different room to the hob, and it wants different metal.

One day, hour by hour
- 05:50
Sugar, before anyone is awake
Unlined copper, because there is no tin to melt and nothing between the flame and the syrup. Caramel is a thirty-second window and the pan is the only instrument you have for finding it.
The panM’Passion Sugar PanR3 990.00 – R5 380.00Price range: R3 990.00 through R5 380.00 Inc VAT - 09:15
Jam, in the season it arrives
Wide, unlined, and shallow so it evaporates fast. Fruit acid on bare copper is the traditional method and the reason a jam pan is used for nothing else. It sets at the right minute rather than ten past it.
- 14:00
A tart shell that browns underneath
Black steel, 1 mm through the whole mould. Thin tinplate insulates and gives you a pale, soft base. This does not, which is why pâtissiers buy it and supermarkets do not stock it.
- 16:40
Tatin, upside down and unrepentant
Sugar and butter caramelised in the mould itself, apples on top, pastry over, oven, then inverted onto a plate while everyone watches. It is a piece of theatre that requires a pan that can go on the hob and in the oven.
The panM’Passion Tatin MouldR3 660.00 – R5 070.00Price range: R3 660.00 through R5 070.00 Inc VAT - 21:00
What the bench keeps
Copper for sugar, steel for the oven, and nothing that goes in a dishwasher. Detergent strips the seasoning off steel and dulls unlined copper.
The panM’Passion Syrup PanR7 840.00 – R13 030.00Price range: R7 840.00 through R13 030.00 Inc VAT
Everything on this bench is unlined copper or bare steel. That is not nostalgia: a lining slows the response, and on sugar the response is the whole job.
Made by Mauviel1830 in Villedieu-les-Poêles, Normandy.





