On Thu, 28 Oct 2010 19:27:12 -0500, Pringles CheezUms wrote:

> I'm looking for a good saucier (sp?), >=12" with deep sides.
> I don't want to buy junk, I'm willing to pay for quality. If it is
> quality. You know, something that my children's children will be glad to
> use.
> Stainless steel sandwiched with copper, something like that.
>
> I went to the local restaurant supply store.
> They didn't have any pans with really curved sides all the way from top
> to a fairly small bottom (which is what I understand a saucier is).

The bottom is 2/3rds the size of the rim, and the sides are 1/2
straight up on most of the sauciers I've seen.

14" is pretty big. I have a 2 quart 8" All Clad Ltd which probably
works fine. It's anodized aluminum outside, copper in the middle
and SS inside. I'm sure it works fine, but I rarely ever use it.
I probably paid $10 per use. I have other less expensive go-to pans
and anything than can made in a saucier can be made in a flat
bottomed and therefore more versatile pan.

Cookware is fun to buy and gives you certain internal prestige, but
it ca turn into a sickness. Ask yourself: Is a $120 saucier
really going to do anything better than the 40 other pieces of
cookware you already own? Not for me it didn't. I bought a lot of
expensive cookware a couple decades ago but other than some
inexpensive but amazing sturdy Baletti non-stick, I haven't bought
anything else for a decade. I kicked the habit.

Food will naturally taste better in the more expensive cookware, no
doubt about that ;-)

-sw