what size copper saure/fry pan to buy?
My husband cooks alot. I want to phase in some copper pans to add to his All-Clad. I'm looking at a Bourgeat 11" fry pan and maybe a 3/3.5 sause pan. Falk has a new 12.5 pre-order coming out for less than $300. should i go for the larger pan? He currently uses/has 11"saute, 12"fry, 11' cast iron.
An alternative might be to go with a Mauviel professional with tin lining since he already has other pans for high heat, like CI. IMHO the tin is s better surface for more delicate things, being less "sticky" than SS lining. As a side benefit you can usually find better prices on tin lined items, although they are getting more scarce.
kaleokahu is kind, as I am an ignoramus compared with many of the regular posters, but if you really want to get the full benefit of copper tin lining should not be viewed as a negative since high heat is really not the primary use of copper anyway. The place where a saute pan really shows its stuff is in the way it can transition from a gently browned filet of sole or veal scallop to an incredibly delicate sauce right in the same pan. Seriously, some of the egg/butter based sauces that freak out a lot of cooks even when using a double boiler are really pretty easy in copper. Stick to the CI for a seared steak and make a nice bernaise for it in the copper pan! He will love having both tools. Oh, one more tip if you end up with tin linings (or not): spend a buck or two on a good wood spatula. Also for whisking in a tin-lined pan, I love those little birch whisks they sell as "cake testers," sort of a little broom.