Sauce Pans

The Matfer Bourgeat 1.75-quart Copper Sugar Pan (Poêlon à sucre) is a specialized vessel engineered for the precise thermal demands of high-level confectionery. Unlike standard cookware, this pan is constructed from solid, unlined copper. This is a critical distinction for the pastry chef: copper’s exceptional thermal conductivity ensures immediate responsiveness to heat adjustments, while the absence of a lining allows sugar to reach the high temperatures required for hard-crack stages and caramelization (320°F+) without the risk of melting a tin liner or delaminating stainless cladding. This 1.75-quart model is particularly well-suited for small-batch confectionery, offering superior precision and control compared to larger, high-volume models. Its 6.25-inch diameter is ideal for perfecting small quantities of caramel, toffee, or a single batch of specialty preserves. The reduced thermal mass of this size allows for quicker and more accurate temperature adjustments—a vital advantage when navigating the delicate transition between sugar stages. The traditional hollow copper socket handle dissipates heat effectively during long boils, while the flared pouring rim ensures clean, surgical transfers to molds or silicone mats. Learn More