I want a new sauté pan. I cook for a family of five, so I want something big, and I want to be able to put it in the dishwasher, so stainless-steel (rather than aluminum or copper) on the outside is probably required. I had been vaguely looking at the All-Clad 6-qt, which is big enough to fit a butterflied chicken, and I think it will fit, barely, on my awful glass-topped stove.
But, in addition to All-Clad stainless, there’s the slightly more expensive All-Clad d5 (I’m dubious about the utility of the additional layer, but, if it matters at all, it would make a difference in a big sauté pan). There’s a 6.5 quart Demeyere from the Industry5 line, which has a smaller diameter and taller sides, so it might fit a little more comfortably on the stove but has a smaller surface for browning. It’s welded, rather than riveted, which would remove the minor hassle of the rivets and, although it seems more likely to fail, I doubt that the welds fail much at this level of quality. I think it has an aluminum disc on the bottom, rather than cladding, which seems just as good or maybe even better for a sauté pan. There are options from several other decent brands, I know Mauviel has a 6-qt sauté, and maybe Viking, and I think there are cheaper options from brands like Le Creuset. I don’t think Tramontina does, or many of the other decent brands like Calphalon or Sur La Table's house cookware.
So, any experiences using a 6-quart sauté pan, especially on a lousy stove? If so, any opinions about the various options? Suggestions about good places to shop? I’ve looked through the archives here, but there isn’t a lot on the really big pans, or, especially, on how they compare. I can’t imagine I’d be unhappy with All-Clad, Demeyere, or Mauviel, but it’s expensive enough to warrant a careful choice.
Thanks for any assistance.