Yes, yet another cookware advice post. I know that it comes down to "just get it an make the best of it", but I would appreciate some info from cooks who own Falk copper cookware and have used it regularly for at least a year. I have been upgrading my kitchen for the past year or so, in a nice and steady replacement mode, and so far, have been happy with my choices. For 35 years, I cooked with a Faberware set That I first got when I went out on my own. I have to give kudos to that set, because it is still very good, but my cooking has become more sophisticated and my cookware needs have changed. I got an All-Clad sauté pan over 10 years ago and it is "Meh". I have lucked out with some really good finds for tin-lined copper on eBay and I have been happy with it, and I got the Fissler Solea set at Gilt earlier this year, so I am all set with stockpots and saucepans. Several Staub pieces take care of the roasting and such, and the de Buyer carbon steel is doing great for frying.
I am looking for a really good 4-6 qt. sauté/rondeau type of pan. I will be using it most for vegetable curries, ratatouille and similar dishes. I am looking the Falk, Demeyere Atlantis, Sitram Catering, All-Clad Copper Core, etc. etc. I am kind of leaning toward the Falk. I thought of trying their "try me" piece, but I do not need another saucepan. Any thoughts on any of these would be appreciated.