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Cookware

Which saute pan to buy

sepandee | Oct 14, 200811:33 AM     14

First of all, I have a glass ceramic kitchen stove, and the largest burner I think measures 9.5"... a standard, crappy glass ceramic kitchen stove (I miss my gas stove).

I need a suate pan. I'm guessing I can't go any larger than a 3.5qt pan, correct?

It's going to be used mostly for a) stews (which we usually have with rice) and b) whenever I want to fry something and don't feel like using my cast iron, since no matter how I season my cast iron and keep seasoning it and keep making bacon in it, food still sticks on it and takes ages to clean.

I have a bunch of cookware, but the ones I use are my 10" cast-iron skillet, a non-stick frying pan (mostly for eggs), a 12" deep non-stick skillet (I think 8" at the bottom, and I believe it's actually a stir-fry pan, but I hear some places calling it a deep skillet) that I desperately need to get rid of, and two cuisinart classic stainless steel saucepans of different sizes.

My budget: around $100. I want something that can last me for 5-10 years, and somewhere down the road I can upgrade to somethign better like copper.

My problem: I know I DON'T want non-stick. But I can't choose between tri-ply, anodized, etc. Frankly, I don't know the difference. I do know that if it can go in the oven, it's a plus. If it can go in the dishwasher, it's a plus.

I've seen these two so far:

http://www.cuisinart.com/catalog/prod...
http://www.cuisinart.com/catalog/prod...

And I saw this, but it's more than I can afford (I have found a second hand one though, said to be in good condition, for $100. good deal?): http://www.amazon.com/All-Clad-Stainl...

Yelp????
Thanks

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