What to Make in a Copper Tarte Tatin Pan (Besides Tarte Tatin)
If you were to invest in a single piece of copper cookware, look no further than the Mauviel M’Passion Copper Tarte Tatin Dish, which is exclusive to us in the UK. Exceptionally versatile, this pan works for so much more than classic apple tarte tatin – a versatile dish in and of itself that can be made with many different fruits. (You can even make savoury tarte tatins, like our Head of Cook School, John, did with this Beetroot and Endive Tarte Tatin.)
Mauviel M'Passion Copper Tarte Tatin Pan can be used as you would a frying pan or any round baking dish, as it works on all hobs except induction and the oven. (If you cook on induction, don’t worry – we bundle this pan with an induction plate.) This set is exclusive to us in the UK.
Mauviel M'Passion Copper Tarte Tatin Pan can be used as you would a frying pan or any round baking dish, as it works on all hobs except induction and the oven. (If you cook on induction, don’t worry – we bundle this pan with an induction plate.) This set is exclusive to us in the UK.
Why Use a Copper Pan?
Copper is the undisputed king of thermal conductivity in the kitchen, conducting heat nearly twice as fast as aluminium and ten times faster than stainless steel. Professional chefs and seasoned home cooks love copper because of its instantaneous thermal responsiveness. When you turn a burner up or down, the pan reacts in a fraction of a second, distributing heat evenly across the base and up the sides with zero hot spots. This gives you millisecond precision when searing, reducing sauces, or caramelising sugar.
Why Use a Tin-Lined Copper Pan?
Because raw copper reacts with acidic ingredients like tomatoes, wine, or citrus, copper cookware requires a protective interior lining. While modern stainless steel linings are popular, stainless steel is a dense, rigid metal that acts as an insulating barrier, dulling copper's lightning-fast responsiveness.
A traditional tin lining, by contrast, is applied in an ultra-thin layer that allows you to access the full, uninhibited power of the copper underneath. Tin is also non-reactive, smooth, and naturally low-stick.
A traditional tin lining, by contrast, is applied in an ultra-thin layer that allows you to access the full, uninhibited power of the copper underneath. Tin is also non-reactive, smooth, and naturally low-stick.
- The Caveat: Tin has a lower melting point (around 232°C) and soft composition, meaning you must avoid metal utensils and extreme heat. However, because copper and tin conduct heat so efficiently, you will almost never need to cook above low-to-medium heat anyway. Should the lining eventually wear thin after 10 to 20 years of heavy use, a tin-lined pan can be sent for re-tinning, restoring it to brand-new condition.
Why Use the Mauviel Tin-Lined Copper Tarte Tatin Pan?
Handcrafted in Villedieu-les-Poêles, Normandy, since 1830, Mauviel is the quintessential French heritage brand for copper cookware. The Mauviel M'Passion Tarte Tatin Pan features shallow, flared sides and double side 'ears' instead of a long handle, giving you a balanced, secure grip when flipping tarts or carrying heavy bakes to the table.
Because solid copper is naturally non-magnetic, it will not work on induction stoves by itself. That's why we offer this pan at an exclusive price with a custom induction plate included. This allows you to experience the unmatched performance of French heritage copper regardless of what hob type you have in your kitchen.
This pan is especially useful for dishes that involve both the hob and the oven – for example, searing chicken thighs or bacon, removing them to make a sauce using the drippings, and adding them back in before placing the dish in the oven for a final braise. Best of all, you can take this dish straight from kitchen to table – it looks beautiful in any table setting, and the small handles won’t take up space. (Just be careful, as the dish gets very hot – oven gloves are necessary.)
Unlike a long handle or two small handles, the ears do not throw off the balance of the pan when you flip it over to release any dish that requires flipping – e.g. tarte tatins, creme caramels, Spanish tortillas, or upside-down cakes.
Because solid copper is naturally non-magnetic, it will not work on induction stoves by itself. That's why we offer this pan at an exclusive price with a custom induction plate included. This allows you to experience the unmatched performance of French heritage copper regardless of what hob type you have in your kitchen.
This pan is especially useful for dishes that involve both the hob and the oven – for example, searing chicken thighs or bacon, removing them to make a sauce using the drippings, and adding them back in before placing the dish in the oven for a final braise. Best of all, you can take this dish straight from kitchen to table – it looks beautiful in any table setting, and the small handles won’t take up space. (Just be careful, as the dish gets very hot – oven gloves are necessary.)
Unlike a long handle or two small handles, the ears do not throw off the balance of the pan when you flip it over to release any dish that requires flipping – e.g. tarte tatins, creme caramels, Spanish tortillas, or upside-down cakes.
How to Use the Mauviel Tarte Tatin as a Frying Pan
A copper tarte tatin pan works brilliantly as a skillet. Its shallow sides allow moisture to evaporate quickly for a hard sear, and copper’s lightning-fast heat response gives you total control when searing proteins or sautéing vegetables.
Note: Pure tin has a relatively low melting point of 232°C. You must never preheat the pan completely empty on a high burner, as the lining can soften. Keep hob heat to medium or medium-high, add your cooking fat very soon after you turn on the burner, and never use metal tongs, spatulas, or spoons, which will permanently scratch or gouge the soft tin layer.
Note: Pure tin has a relatively low melting point of 232°C. You must never preheat the pan completely empty on a high burner, as the lining can soften. Keep hob heat to medium or medium-high, add your cooking fat very soon after you turn on the burner, and never use metal tongs, spatulas, or spoons, which will permanently scratch or gouge the soft tin layer.
How to Use the Mauviel Tarte Tatin as a Baking Pan
Because it transitions seamlessly from hob to oven, a tarte tatin pan is an exceptional shallow baking dish. Copper transfers oven heat into the base of your food instantly, eliminating soggy bottoms in pastries, gratins, and bakes while providing beautiful ambient heat around the sides.
Note: Cap your oven temperature at 200°C to 220°C to stay comfortably below the thermal limit of the tin lining. This means avoiding high-temperature oven broilers. Furthermore, never slice baked goods directly inside the pan with a metal knife or server. Use a silicone or wooden pie server, or line the pan with a parchment paper sling to lift bakes out onto a cutting board before carving.
Note: Cap your oven temperature at 200°C to 220°C to stay comfortably below the thermal limit of the tin lining. This means avoiding high-temperature oven broilers. Furthermore, never slice baked goods directly inside the pan with a metal knife or server. Use a silicone or wooden pie server, or line the pan with a parchment paper sling to lift bakes out onto a cutting board before carving.
6 Perfect Ways to Use a Tarte Tatin Pan
1. Crème Caramel or Mexican Flan
A classic crème caramel or Flan requires two distinct steps: making a liquid sugar caramel on the stovetop, and then baking a delicate egg custard over that caramel in a water bath.
- Why the Pan Excels: Copper allows you to melt and amber your sugar directly in the pan on the hob with total thermal control. Once you pour in the custard mixture and bake, the smooth tin-lined interior naturally releases the inverted caramel dessert onto a serving plate without sticking or tearing the custard.
2. Spanish Tortilla or Frittata
Sauté your onions, potatoes, or greens on the stovetop, pour in your beaten eggs, let the edges set, and transfer the pan straight into the oven to finish cooking.
- Why the Pan Excels: Eggs are notoriously sensitive to hot spots, which cause bottom layers to turn rubbery before the center sets. Copper distributes heat uniformly across the entire base, ensuring a silky, evenly cooked tortilla. Pro Tip: Run a flexible silicone spatula around the edges, then flip or slide the whole tortilla onto a cutting board to carve into wedges.
3. Table-Ready Gratins, Cauliflower Cheese, and Baked Sides
From bubbling cauliflower cheese to potato dauphinoise or roasted root vegetable medleys, this pan acts as a high-performance baking dish.
- Why the Pan Excels: Glass and ceramic baker dishes take a long time to absorb heat in the oven, often resulting in soggy bottoms. Copper drives heat into the base of your gratin immediately. Best of all, copper looks magnificent on a dining table. Just carry the pan by its side handles straight from the oven to a heatproof trivet.
4. Poached Pears or Poached Fruit
Poaching whole pears in spiced red wine or peaches in a vanilla-infused sugar syrup requires precise, gentle heat control over an extended period.
- Why the Pan Excels: The wide, flat base of a tarte tatin pan allows you to lay fruit halves side-by-side in a single layer rather than crowding them in a narrow saucepan. Copper’s responsiveness lets you dial in a barely perceptible, steady simmer on your hob without accidentally bringing the syrup to a hard boil that would break down the fruit.
5. Seared Scallops, Prawns, or Fish Fillets
Seafood demands high, precise, instant heat to achieve a crispy brown exterior before the delicate interior overcooks.
- Why the Pan Excels: Seafood cooks in seconds. Copper reacts instantly when you adjust your stovetop dial, giving you exact control over searing heat. You can get a quick, hard caramelization on sea scallops or king prawns without overcooking them into a rubbery texture. Furthermore, the smooth tin lining prevents delicate fish skin from tearing.
6. Precision Caramel and Sugar Work
Because a tarte tatin pan is engineered for melting sugar, it is naturally an elite pan for making caramel sauces, butterscotch, or candied nuts.
- Why the Pan Excels: Sugar moves from golden perfection to burnt and bitter in a matter of seconds. Standard heavy cast iron retains residual heat even after you turn off the burner, continuing to cook and burn the sugar. When you remove a copper pan from the heat source, the temperature drops almost instantly, arresting the cooking process right at your target color.
Frequently Asked Questions (FAQs)
Can I bake a double-crust or pub-style pie in a copper Tarte Tatin pan?
Yes. Copper makes an outstanding pie dish for single-crust fruit pies, quiches, or pub-style top-crust pies (like Steak & Ale) because it transfers heat rapidly to dough, eliminating soggy bottoms. If making a double-crust pie, lay two crisscrossed strips of baking parchment across the base before adding the pastry. This creates a sling so you can lift the finished pie cleanly onto a chopping board without using a knife inside the pan.
How do I use a copper Tarte Tatin pan on an induction stove?
Because solid copper is non-magnetic, it does not work natively on induction hobs. To use a copper pan on induction, place a magnetic induction interface disk (such as the Mauviel induction plate) directly onto the induction element, and set your copper pan on top to transfer the heat.
How do I clean tin-lined copper cookware after cooking?
Soak the pan in warm water with mild dish soap to loosen baked-on residue. Wash using a soft sponge or cloth—never use steel wool, green abrasive scouring pads, or harsh chemical cleaners, as these will wear away the soft tin lining. Copper cookware is not dishwasher safe; hand wash and dry immediately to preserve the exterior shine.
Will the tin lining last forever, or does copper need to be re-tinned?
With proper care (using wooden/silicone utensils and avoiding extreme heat), a quality tin lining will last 10 to 20 years of regular home cooking. If the tin eventually wears down over decades of heavy use and exposes patches of raw red copper the size of a coin, the pan can easily be sent to a specialist to be re-tinned, restoring it to brand-new condition for another generation.
