I already have a Demeyere Atlantis conical sauce/saute pan like this:
in a small 2.1 qt size. I would like to add a larger matching Atlantis saucepan to my collection.... but is it more practical to get another conical clad one, or a disk-bottom saucepan with straight sides? Which would be more practical for a large saucepan? I like my small conical one for making sauces, it's easy to stir around, etc because there are no 90 degree angles... but I wonder if it makes sense to get another conical one for the large size?
I guess I see the smaller one as being good for stirring and reducing small amounts of sauce, gravy, etc.... and this large one would probably be used for soup, boiling vegetables, simmering, etc. So I'm leaning towards the straight sided one.... What do you all think?
So basically do I want this...
clad ply construction, conical
heavy 7 ply disk bottom, straight sides
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