What are people's opinions on the best roasting pan for stovetop use
as well? For instance I was sauteing 8 fillets of sole Friday night
and would have loved to have had a nice rectangular pan to do the work
rather than multiple round saute pans.

Do the all stainless roasters like the All Clad and Bourgeat conduct
well enough to saute, or do I really need a copper roaster to get the
performance I'm looking for? Large pans just don't seem to work well
on a single burner.

I took a class at Johnson & Wales and they had these great stainless
copper core roasters that were huge. So heavy you could barely lift
them (I know, I know). I believe they were by Sitram Catering but
haven't been able to locate anywhere...

Ideas? Thanks - spence