^^plus heat great control, make an omelet/eggs on low slow heat!

Mauviel, falk, and bourgeat are the ones you should compare. I think all the laminated copper is produced by falk and used to make the cookware by the other two. I like the falk( it a little less expensive and the steel is smooth not brushed and the lid is copper with steel). You will notice a difference when cook with any of them, the copper is a great conductor of heat. They use a lot of copper so the pan is heavy, but the pan heats evenly, no hot/cold spot. The steel coating is thin and used as a non reactive cooking surface.

It's like Le Creuset. They are great pans fore those who can afford them. I'll stick to my more humble Calphalons LOL!

Can someone explain the Mauviel pans to me? Are they that great, or is it just that they are copper and a status thing?

I have a crush on those pans, but have no real reason for it!