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In article >,
(spence) wrote:

> 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

My copper roster is a fine fish fryer. Gowith Falk or either french
heavy copper with stainless steel lining. Be prepared for the $250 price
though. Everything else costs less and it should.

Maddox