I have gone over this for a month now--I have decided to add some upgraded cookware pieces but cannot decide exactly what to choose.
I do a lot of stir-fry type meals and a lot of casseroles that consist of sauteed components. I am trying to do more with sauces. Right now I primarily use a 12" NS frypan that has seen better days and a 10" stir fry pan than I actually received free from a grocery store chain as part of a promotional campaign.
After reading many reports about non-stick, I decided against any of the All Clad NS products. After talking to someone at a local high-end cookware store and doing some research, I ended up ordering a 10.25" Scanpan Classic to handle my NS needs.
One thing I know I want is a 2 Qt Saucier--given what I do, I think that is big enough, but I am open to arguments in favor of a 3 Qt. I was also pretty certain I wanted a 6 Qt Saute pan until I read some comments earlier on this forum about the size and weight.
Since I already have a smaller 10" stir fry for quickie meals, I decided the 12" Chefs Pan would be the better choice over either the 10" or the 14" stir fry.
But I still am a little concerned about the size of the 4 Qt saute. I tried a cheaper 5.5 Qt saute pan from Costco and, while I didn't like the way it cooked, I did like the size. I am concerned that the 10+" diameter of the 4 Qt saute is a little small--in using my 12" fry pan, I have found that I like the larger diameter for some tasks.
So here is my current lineup:
1. 2 Qt Saucier
2. 12" Chef Pan
3. 4 Qt Saute Pan
4. 13" Braiser or 13" Paella or 6 Qt Buffet Casserole
I am looking for suggestions, comments, criticisms. Thanks.
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