Mauviel Copper M’200 CI Saucepan


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Since 1830, Mauviel professional copper cookware has been used in the world’s great kitchens – from fine restaurants to Parisian cooking schools. Their 2MM saucepans combine heavy-gauge copper and stainless steel, so every piece benefits from the superior heat conductivity of copper while providing nonreactive 18/10 stainless-steel cooking surfaces. Use them for everything from simmering sauces to cooking grains and vegetables.

  • Available in four sizes: 1 1/4 qt., 2 qt. , 3 1/3 qt. and 6 1/4 qt.
  • Durable 2mm-thick construction.
  • Tight-fitting copper lids are topped with solid cast-iron handles, which provide extra leverage.
  • Riveted, angled cast-iron handles ensure comfort and control.
  • Energy-efficient construction uses only 2/3 of cooktop heating power.
  • Compatible with gas, electric and halogen cooktops.
  • Made in France.

Dimensions & More Info

  • 1 1/4-Qt. Saucepan: 5 1/2" diam., 3" high, 4 ½" high with lid; 3 lb. 5 oz.
  • 2-Qt. Saucepan: 6 1/4" diam., 4" high, 5" high with lid; 4 lb.
  • 3 1/2-Qt. Saucepan: 8" diam., 4 1/2" high, 5 ½" high with lid; 6 lb. 3 oz.
  • 6 1/4-Qt. Saucepan: 9 1/2" diam., 5" high, 6 1/4" high with lid; 9 lb. 13 oz.

Additional Information

  • Bilaminated 2mm copper and stainless-steel construction.
  • Full lifetime guarantee.
  • Made in France.

Use & Care


  • Oven safe to 600°F.
  • Broiler and freezer safe.
  • Based on efficient heat conductibility of copper, medium cooktop heat recommended.
  • Can be used with induction cooktops, if a Mauviel Interface Induction Disk is used under the copper pans (sold separately).


  • Allow pan to cool before washing.
  • Hand-wash; dry immediately with a soft cloth.
  • Avoid using steel wool, steel scouring pads or harsh detergents.
  • Copper will develop a rich patina over time. This will not affect the pan’s cooking performance. To keep the exterior looking new, use a copper polish or a combination of lemon and salt.

More about Mauviel

In 1830, Ernest Mauviel established his namesake cookware company in Villedieu-les-Poêles in Normandy. The village had a long history of outstanding metalwork; the locals were considered experts in the craft. Today, much of the manufacturing is still done by hand using traditional processes passed down through generations of copper makers. True to France’s rich culinary history, Mauviel 1830 is a favorite in professional kitchens, where copper’s quick, even heat conductivity is essential for making delicate sauces and other French classics. Mauviel now also offers stainless-steel collections crafted with the same attention to detail as its traditional copper cookware.