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Jul 1, 2014 07:41 PM

What cooking vessel should be your best?

Besides the obvious, the one you use the most, which may not be where you spend your money for a quality pot or pan, where should you splurge? Sauté, sauce, saucier, frying, or some other pot or pan.

I like good tools, so I like good pots and pans and other cooking utensils.

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  1. One of these days I will own a 7 1/2 or 9 quart French oven as le Creuset. I would love one.

    1. Hi mikie,

      Saucier and frypan are where I splurge.

      Both need even heat, and by that I mean even spreading. A CI skillet is a fine thing (I prefer carbon steel) but a nice thick aluminum or clad steel pan (with a thick aluminum layer) is where it's at for building fond.

      Same with the saucier. Copper or a thick layer of aluminum for conductivity is key.

      BTW - my most used pan is a 3-quart sauté. I went for thick clad on that, too, but a really thick base would do it, too.


      1. Hi, mikie;

        I say sauté, or its 2-handled counterpart, the rondeau.


        4 Replies
        1. re: kaleokahu

          Hi Kaleo,
          I certainly spent the most time researching my sauté pan, and I think I did well with that purchase. We just picked up a Demeyere Atlantis saucier at the Zwilling outlet store. Since I want to use it to make a rue, and as I understand, they burn easily, I thought a high quality pan was in order as well. As we continue to replace old and somewhat disfigured cookware and as my daughter needs to replace just about all of her cookware, due to converting to induction, I was wondering what you guys/gals thought was important to spend more on

          1. re: mikie

            Hi mikie,

            Hard to see how you could improve on that Demeyere saucier. What sauté did you choose, and what were the attributes that led you to that particular pan?

            1. re: DuffyH

              Hi Duffy H

              After putting together a spreadsheet with the statistics for about two dozen sauté pans, I picked the Viking. This was based on the surface area, weight, construction, handle comfort, and a review in "Cooks Illustrated". The Demyere Atlantis with the disk bottom was just too heavy IMO. So far I've been very happy with the Viking (made by Demeyere).

              1. re: mikie

                Thanks mikie.

                A spreadhseet? Good idea. When I think about some of the waffling I've done over cookware lately, I want to smack myself for not thinking of it.

                I have difficulty with very thick-disk pans. I'm not sure if it's about the weight or the balance, so I get that.

        2. Le Creuset, or similar quality, dutch oven.
          Spendy, but heirloom quality.

          It took me years to add the 9-quart to my collection, but I'm so happy I did.

          1. My saucier is where I most appreciate having a good pan.