We have been using oversized Cuisinart 13" frying pans (aluminum core plate on the bottom with stainless interior--they used to be sold by Williams-Sonoma, I think, perhaps 30 years ago when they still had an outlet store south of Greenwich Village in NYC) for more years than I can remember because they can accommodate a lot of food . We have become replete with all kinds of Bourgeat and Falk evasees and saucepans, a 5 qt. casserole, and a brazier, all of which cook beautifully, but for some reason we haven't paid much attention to our skillets. I am very clear about the value of copper with regard to even heat distribution and the ability to regulate temperature quickly, but I am not clear about the merits of one or another of other materials which would favor browning of meat and chicken.
We would appreciate some info for consideration. If copper and stainless steel is the way to go, then that is what we will do, but the decision is one which will be made on performance, not cost. Cooking is our hobby and a way of life for us...