On 21 Jul 2006 12:34:04 -0700, "jazzcat"
> wrote:

>I would like some new saucepans and would appreciate some
>recommendations. These are going to be an expensive purchase but one I
>don't want to repeat for sometime as I want them to be durable.
>
>I would like cool handles and a heavy sandwich type of base. Oh and
>non stick!!
>
>Any thoughts?

You're only talking about saucepans here. So as long as they're made
thickly enough to distribute heat evenly over the base, they'll do.
And if you're buying non-stick, they're only going to last for a few
years of heavy use, so just buy what looks good to you.

However, many people also want saucepans to distribute the heat up the
sides. And many wouldn't have non-stick pans at all, except one
dedicated to cooking eggs, and a few well-seasoned cast iron pieces.

I have in the past owned a few non-stick All Clad and Calphalon
Commercial 3 and 4 qt saucepans. The All-Clad ss is thinner, and the
coating didn't perform or hold up as well as the Calphalon Commercial.

Oh, and I would advise avoiding any saucepans with helper handles on
the larger ones, like some 4 qt All Clads -- they get in the way
frequently.

Personally, all my current saucepans are heavy ss-lined copper (from
Dehillerin), and I wouldn't trade for anything else. They're what
looks good to me, and I take great pleasure in using them.

As always, ymmv.

-- Larry