I have an eleven inch SS saute pan. It's about 25 years old and barely used. I just cannot seem to warm up to it.
A few months ago I browned two cut up chickens in it, the LC 12" brasier, and the 12" CI skillet. All pans gave fairly comparable performance, with the CI slightly best, the ECI next, and the SS third.
My Demeyere sauciers have considerably more aluminum. So, does anybody have an opinion about what thickness below which the aluminum cannot really do its job in cladded SS?
The CI is a no brainier for high heat and nonstick. It's the combination wet cooking where I get tied up in knots. The ECI cooks fine, but the bottom measures an annoying 9 3/8 inches. Too small. But then I have this lack of love toward the saute pan. Space is an issue. One should go.