- Sales Rank: #268420 in Kitchen & Housewares
- Size: 23 5/8 Inch x 5 7/8 Inch
- Brand: Mauviel
- Model: 45139-60
- Dimensions: 5.88" h x
5.88" w x
23.62" l,
Features
- Commercial quality copper fish poacher with lid, measures 23-5/8 by 5-7/8 inches
- Made of heavy, solid copper with hand-hammered exterior
- Lined with tin for safe poaching and easy cleaning
- All three handles made of brass and riveted to body of pan for durability
- Hand washing recommended; polish exterior with copper-safe cleanser; limited lifetime warranty
- Commercial quality copper fish poacher with lid, measures 23-5/8 by 5-7/8 inches
- Made of heavy, solid copper with hand-hammered exterior
- Lined with tin for safe poaching and easy cleaning
- All three handles made of brass and riveted to body of pan for durability
- Hand washing recommended; polish exterior with copper-safe cleanser; limited lifetime warranty
This 23 5/8 inch X 5 7/8 inch Mauviel copper fish poacher has numerous benefits. Constructed of solid copper, this fish poacher is lined with tin for safe poaching. The poacher comes with a lid and a two-handled, stainless steel rack for supporting the fish and removing it easily. The outer surface is hand-hammered for a beautiful finish. The three handles are made of heavy, rounded brass and are firmly affixed with solid copper rivets for durability.
Customer Reviews
Most helpful customer reviews
17 of 19 people found the following review helpful.
By Aceto
I was asked to review a poaching pan for a senior officer of the AmaZoo. I have used only five, one of which was diamond shaped for turbot and the like, so I write from limited experience. I can begin with size. If you want to do whole fish poaching, use this double burner design, especially in the smaller sizes. In the large sizes, the prices of copper and non copper strangely converge. Unfortunately, for home use copper is several times the price of other metals. But it is precisely the smaller sizes that beg for copper. When your fish is thicker in the middle than at either end, yet still too long for your stove's burner, how do you get a low even temperature with a gentle flow of poaching broth? You use two burners. The copper does wonders to keep smaller volumes of stock at low even temperatures better than any other metal, especially up the sides.The idea is not so much too cook your fish as to warm it into a receptive state for your highly flavored stock, while contributing its own fluids to the mixture. The mistake is too high a temperature. The faster you cook the fish, the less the effect of the stock. The thinner the fish, the lower the temperature. And start with cool room temperature fish, not straight out of the refrigerator. The internal temperature should be 120 degrees, maybe 125, and 130 tops. So if your broth covers the fish by an inch, 130-145 degrees is good for a thin fish. Use a thermometer for both the broth and the internal probing. A thick fish will take 160 degree broth to get to 125 internally at a leisurely pace. Do not exceed 180 even for big ones or the broth police will pull you over for illegal handling of bouillon. This copper poacher will give you the best control to achieve these results. Of course, you never use this poacher to make your stock unless you strain all the solids out before cooling down to accept the fish.These poachers are easy to use. After you have simmered and strained your broth, lower the fish. Bring to a boil. Turn OFF the heat. Cover with foil and a towel and let it cool for an hour or so. Lift and platter.
Mauviel Copper Fish Poacher, 23-5/8 by 5-7/8-Inches
In Stock! Order Now !23.62" l,
Features
- Commercial quality copper fish poacher with lid, measures 23-5/8 by 5-7/8 inches
- Made of heavy, solid copper with hand-hammered exterior
- Lined with tin for safe poaching and easy cleaning
- All three handles made of brass and riveted to body of pan for durability
- Hand washing recommended; polish exterior with copper-safe cleanser; limited lifetime warranty
- Commercial quality copper fish poacher with lid, measures 23-5/8 by 5-7/8 inches
- Made of heavy, solid copper with hand-hammered exterior
- Lined with tin for safe poaching and easy cleaning
- All three handles made of brass and riveted to body of pan for durability
- Hand washing recommended; polish exterior with copper-safe cleanser; limited lifetime warranty
This 23 5/8 inch X 5 7/8 inch Mauviel copper fish poacher has numerous benefits. Constructed of solid copper, this fish poacher is lined with tin for safe poaching. The poacher comes with a lid and a two-handled, stainless steel rack for supporting the fish and removing it easily. The outer surface is hand-hammered for a beautiful finish. The three handles are made of heavy, rounded brass and are firmly affixed with solid copper rivets for durability.
Customer Reviews
Most helpful customer reviews
17 of 19 people found the following review helpful.
By Aceto
I was asked to review a poaching pan for a senior officer of the AmaZoo. I have used only five, one of which was diamond shaped for turbot and the like, so I write from limited experience. I can begin with size. If you want to do whole fish poaching, use this double burner design, especially in the smaller sizes. In the large sizes, the prices of copper and non copper strangely converge. Unfortunately, for home use copper is several times the price of other metals. But it is precisely the smaller sizes that beg for copper. When your fish is thicker in the middle than at either end, yet still too long for your stove's burner, how do you get a low even temperature with a gentle flow of poaching broth? You use two burners. The copper does wonders to keep smaller volumes of stock at low even temperatures better than any other metal, especially up the sides.The idea is not so much too cook your fish as to warm it into a receptive state for your highly flavored stock, while contributing its own fluids to the mixture. The mistake is too high a temperature. The faster you cook the fish, the less the effect of the stock. The thinner the fish, the lower the temperature. And start with cool room temperature fish, not straight out of the refrigerator. The internal temperature should be 120 degrees, maybe 125, and 130 tops. So if your broth covers the fish by an inch, 130-145 degrees is good for a thin fish. Use a thermometer for both the broth and the internal probing. A thick fish will take 160 degree broth to get to 125 internally at a leisurely pace. Do not exceed 180 even for big ones or the broth police will pull you over for illegal handling of bouillon. This copper poacher will give you the best control to achieve these results. Of course, you never use this poacher to make your stock unless you strain all the solids out before cooling down to accept the fish.These poachers are easy to use. After you have simmered and strained your broth, lower the fish. Bring to a boil. Turn OFF the heat. Cover with foil and a towel and let it cool for an hour or so. Lift and platter.
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