On 8/9/2013 5:16 PM, Ema Nymton wrote:
>
>
> This is the one we bought, and we use it all the time. The size is 8 qt,
> but it is shallow, has a large surface, which is perfect for sauteing
> vegetables, browning cubes of beef, pork chops or chicken. We really
> like it.
>
> http://www.bedbathandbeyond.com/prod...p?SKU=17613073

I like that a lot. I've been looking at cookware to replace my very
old, but yet still very serviceable stainless sauce pans. Some of what
I've seen about the newer stainless makes me lean more toward hard
anodized aluminum. I have a anodized aluminum dutch oven that I really
like but the lid doesn't fit right. My mom gave it to me, and it works
well on my glass top stove, but I'm convinced the lid isn't the right
one for it. I haven't yet found a dutch oven I want to buy yet, but to
replace one of the sauce pans I use a lot I'm looking at either of these
two.

http://www.amazon.com/Anolon-Advance...an+with+Spouts
or tiny, http://preview.tinyurl.com/kbbnpyd

I like the depth of this one, not crazy about the straining lid though.

And this one
http://www.amazon.com/Simply-Calphal...I1YQNP1TR65Y8S
or tiny, http://preview.tinyurl.com/knw5mcm

Again, a straining lid. What's up with those? I wouldn't trust them not
to burn me, or the lid falling off if I'm not holding it tight enough
while straining.

I have to keep looking.

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