If you lean to Bourgeat, get that! The 4 piece set with lids makes the price more reasonable and not having to pay extra for lids is nice. Sell the one you don't want. Fell into a warehouse deal on Amazon on the 4 pc. a few years back. 4 pieces, 3 lids for less than the Amazon price of two pans, no lids. Just retired and have been able to use them all a lot recently and appreciate their tank like construction and easy clean smooth interiors so much. The 28 saute we had been using almost exclusively. I believe you owned that one in the past, so are very familiar. Amazon has had an okay return policy but things have changed with their different vendors, can be more iffy. Good luck!

My daughter gifted me these Analon non-stick. They are really nice pans and I just noticed on sale at Macy's right now, both 10 & 12 in a set.
https://www.macys.com/shop/product/an...

Can't add to the comparison conversation, but I will say my 28 cm Matfer Bourgeat two handled rondeau is about the most used pan we have in the house. The size is great, it's deep enough to prevent some spatters, it cooks evenly, has a pour lip, built like a tank and cleans up easily with it's smooth interior. Easier to clean than any other pan I own. I've been very impressed. Yes, the handles can get hot, so what? I'm used to cooking with cast iron and those get hot too. Just keep a couple of pot holders close by.

I have the 28cm Chistera braiser that has the smooth bottom in the pan. I think the honeycomb was an earlier model. I did read a lot about sticking issues with that style when I purchased mine. I think the 28 cm - 4 qt. has been discontinued as the only thing I find on the Zwilling online site is the newer 3.5 qt braiser with the uplifted handle. You can get those with the heavier cast iron lid or a glass lid at a lower price. We use our 28 quite often, especially this time of year. Have fun shopping!

I agree, the last time we stayed at a condo on Kauai l was appalled at the condition of the cookware, all non-stick and all damaged with deep scratches. I wouldn’t cook on it, went to Walmart and bought a 5 qt jumbo t-fal sauté pan for $20. Used it for everything. It made me long for the inexpensive Optio stainless set that was at our last condo. I knew I could scrub those clean for my use and no deep scratches filled with mystery crud. Yuk. They probably last several years too.

https://www.webstaurantstore.com/voll...

1. Size, the 28 rondeau is a great size. Perfect for 4-6.
2. Yes. The stainless lined copper is amazing as far as easier to clean and more even heating.
3. Don't waste your $$ on 1.5, go for the 2.5mm.

That said, I'm not a copper expert, but a couple of years back I came across a great warehouse deal on a Matfer Bourgeat set that included the 28 rondeau. It's become my most used pan during the week and love the easy clean up. It has a polished interior that is so easy to care for. I'd consider it a lifetime pan, possibly several lifetimes if you want to pass it down. The price I'm seeing them at now is a bit of a shock. But if you find a good deal, jump on it. It's one piece that could be considered an investment because you will use it for decades. (Unless you decide to go induction.)

https://www.amazon.com/Matfer-Bourgea...

Lots! This summer we did fajitas on the cast iron griddle on the grill several times. Sourdough bread about once a week in the bare 5qt Lodge oven, all our steaks are done in bare cast iron when it's too cold to grill. Hash blacks or country potatoes are a must in the CI. Skillet cookies are fun to serve a wedge with ice cream. Grilled cheese, tortillas, dutch babies, cornbread, of course. That's the bare iron short list.
ECI is a whole other group. Peach cobblers, pot roast, chicken, deep fried cod, osso bucco is coming up soon. I bake cakes in the smaller ones and stuffed pork chops, steam veggies, pan lasagna, alfredo dishes in the ECI braiser. I guess we use cast iron more often than not.

I remembered you saying that you didn't like the AC, it gave me some hesitation to try the AC griddle, but for $49 with damaged box took the chance.
It takes longer to preheat, but have been using a surface thermometer before I add the food to check that the heat is pretty even before starting to cook. It's been turning out some beautiful salmon. Pancakes aren't quite as lovely as on the plancha and the moat is larger, you have to watch that with eggs and pancakes, plus it won't have the lifespan of the plancha being non-stick. All trade offs for easy clean up.

I’ve been on a no knead sourdough train for about 17 months. I use the NYT no knead recipe, don’t shape, just pour into a parchment lined bread basket after 1st rise, after 2nd rise lift into a 450 heated CI dutch oven with the parchment. Lazy bread, but so good. Make a loaf almost every Sunday, my day off. Cut it in quarters, wrap in foil and freeze, reheat a piece during the week when we want bread with dinner. The flavor is really wonderful, we are close to addicted. I’ve learned not to over proof, must refrigerate the dough for part of the overnight rise and I must use spring water. Our tap water produces low rise bread. Even after sitting for a day or two. It’s still evolving and getting better all the time.