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Advice re Copper Core All Clad?

dordogne | Jan 29, 2008 10:03 AM

I used a friend's French copper saute pan (nickel interior) the other day, fell in love, and I'm now intent on depleting my child's inheritance and getting my first piece of copper core All Clad. I usually cook for 2-4, saute vegetables or sweat them for soups/sauces, sear meat, risottos, braise, prepare roux-based sauces. Any suggestions for the most versatile piece ? Right now I'm thinking of a 3-quart saute pan with cover or saucier with cover (I have a full complement of Calphalon that is serviceable and I can't afford to replace, so I'm not missing any particular shape or size of cookware). Is there any online source out there (or brick and mortar in the San Francisco Bay Area) that discounts this stuff?

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