gkg680

Elsewhere on the forum, there is commentary about different grades of Paderno cookware. One line, I believe it's the Grand Gourmet line, is the real McCoy, although some say that there are cheap and poorly constructed Paderno lines also. I live in Chicago, but last August, I was in New York and bought a Paderno Grand Gourmet skillet at Bridge Kitchenware in midtown Manhattan. I'm delighted with it, stainless steel, and it's designed in such a way as to be suitable as a frypan and also as a saute pan. Very sturdy, versatile, top quality. The professional chefs on this forum will know better than me, but I would suggest caution in buying Paderno by mail-order. It's helpful to see the product, and to determine exactly which line you're getting.

I'd recommend Sitram over the Cuisinart or the All-clad stainless. I've seen that line of Cuisinart in the store and it seemed less sturdy than Sitram, plus I don't trust any covered aluminum disk, since you can't really tell how thick it is. On the Sitram, you can see that it's actually 1/4" thick. We have the 3.3 quart sitram saute pan and like it alot. You can get the 4.5 quart model with lid (I believe that's the size) for about $70 on amazon. As Sam and others have pointed out, All-clad is generally way overpriced. That said, if you are set on a single-gauge pan (as opposed to the disk bottom style like sitram and the cuisinart), avoid the stainless line, and look at the all-aluminum MC2 line, which is not only cheaper but better (but doesn't look at pretty). The best deals on any all-clad will not be on Amazon but on http://www.cookwarenmore.com/ which sells good-quality seconds for way less than retail. For example, the 4 quart MC 2 saute pan would be about $130 versus about $195 retail. Think seriously about your intended use before deciding whether to pay extra for single-gauge. If you can get by with medium heat, then you will probably not experience the problem of hot edges with the disk bottom pans (it causes black spots around the "corners" that are a bit of chore to clean, but manageable). If you expect to do a lot of high-heat cooking, then it's probably worth the money to go single-gauge. Hope this helps. ←

I have 'The Essentials of classic Italian cooking'.....everything you want is in there. ← I have "Essentials Of Classic Italian Cooking" also. It's a wonderful cookbook, I've given it as a gift many times, and it is very thorough. It doesn't have photographs, but it does have helpful sketches for certain recipes. I urge you to look at a copy of this book at your local bookstore. Not being Italian or having significant experience cooking Italian food, I refer to it often. It's a tremendous value for the money, the best and most complete of Ms. Hazan's cookbooks.

1. I have an All-Clad 4 qt. saute pan, stainless. I sometimes throw it in the dishwasher, sometimes I scrub it with an SOS pad, otherwise I try to follow their rules and use a non-abrasive scrubber with mild soap. Depends what I have handy, how dirty the pan is, and so on. The pan seems to react just fine. Similarly, I have a 5 liter stainless Matfer (Matfer Bourgeat?) casserole, a bit smaller than a conventional pasta pot or stockpot. I, too, mistakenly scorched food badly in it and was left with dark spots, despite much scrubbing with a variety of cleaners. It's still a terrific pan, cooks good food, simmers stocks in smaller quantities, and I'm happy with it, I would never replace it, despite the spots. I defer to the professional chefs here at Egullet, I'm an amateur, but I would hope that any stainless pan worth its reputation would be designed to stand up to occasional mistakes. 2. By the way, Sam Kinsey, quite some time ago, you said that you might enjoy having one of the 15.75 inch Mauviel oval table service roaster/gratin pans, I recall you saying that you thought it'd be versatile. I ordered one of those from homeclick.com 2-3 weeks ago, and it arrived today. I can't tell you how terrific-looking and sturdy it is. Can't wait to try it out. The only odd thing, though, is that I paid $159, on sale, shipping included, and the same website now asks $210, after discount, for the exact same pan. The copper futures must have rocketed lately, or something. Hereagain, bringing the pan home from Dehillerin in Paris looks like the only way to get a terrific bargain. In any event, it's a treasure, even though not yet one day old. This copperware is truly addictive, even though expensive.

I'm sure Sam Kinsey will verify this, but Williams-Sonoma doesn't sell any Mauviel in the 2.5 mm commercial-grade thickness, although they do carry au gratin pans, roasting pans, and assorted table service copper pieces. Sur La Table carries the commercial-grade Mauviel, but their prices are astronomical. The commercial-grade top quality pans always have a cast-iron handle, with the only exception, to my knowledge, being the casserole (stewpot), which is offered with brass or cast-iron handles, in two sizes. I only have one Mauviel pan, the 11-inch saute, in 2.5mm copper with stainless lining, but it's an heirloom, a joy to cook with and a treasure to own. Several manufacturers offer product that looks like commercial-grade copperware, but isn't. The real McCoy is more expensive, but will never wear out, and is well worth paying for. One amateur's opinion. If you happen to live reasonably near a city that has Williams-Sonoma and Sur La Table both, you can compare the two and see the difference for yourself, or, if not, you can visit the two respective websites and compare. Also, artcopperware.com has an elaborate website displaying all the Mauviel, although they no longer sell direct and ship from Normandy. Best wishes.

I checked, and you're correct. I wonder why this happened. Friends of mine went to the Mauviel factory store a year ago, in Normandy. They had limited inventory, and someone had to open the store and turn the lights on. I would think that the factory store would do business during tourist season, but perhaps the store and/or mail-order facility is unprofitable, or perhaps retailers somewhere in the world complained. Thank you for pointing this out, I suppose the only bargain left is Dehillerin. No harm done, you'll love the pan, and their price is the same as artcopperware's was. They'll probably even ship faster. If I misled you, I apologize. Sincere best wishes.

I was in Paris two years ago and couldn't bring copperware home for the same reason, no room in the suitcase. For what it's worth, when I asked Dehillerin for a quote by Email, it took a week for them to reply. However, my order from artcopperware.com took 2 or 3 weeks to ship. It seemed like they let orders accumulate for a while, then pack and ship them all at once. Your pan will be in mint condition if you order from either vendor. I almost wish I'd ordered from Dehillerin because I'd have asked them to toss in a copy of their catalog, and I'm sure they wouldn't mind. Chef Sam Kinsey raves about Falk copperware, but there's nowhere to look at it, mail-order only. In Chicago, conversely, only Sur La Table carries the Mauviel, but prices are insane. I think they want $450 for the saute pan, but it comes with a lid. Fine, but one doesn't use it much. Whatever you decide, you'll be satisfied, and you'll enjoy the pan. The large cooking surface gives it a lot of versatility.

I don't have any Falk copperware, but I bought the above pan from artcopperware.com (the Mauviel factory in Villedieu Les Poeles) by mail a year or two ago. With burdensome French shipping costs (it's very heavy), it was $200 US delivered, but the quality is tremendous. I can't say enough good things about it. And, its appearance is striking. I may buy the smaller 9.5 inch saute as a gift to myself, to cook smaller portions from time to time. Cooking is twice as much fun with this beautiful copperware. You can order from artcopperware.com by Email, whereas Dehillerin requires order confirmation by fax. The ideal way to purchase is to be in Paris and bring a few pieces home on the plane. If you've ever been to Dehillerin, you know that their inventory of copperware is the largest such retail stock in the world. I strongly suspect that whether you buy Falk, or Mauviel, you'll be thrilled with the product quality. Whatever you decide, I hope you post your comments after you take delivery. Best wishes, Greg in Chicago

I'm just a Chicago amateur, but I've been delighted with the goods I've bought at Dehillerin, and can't wait to return. I have hoped to visit Villedieu Les Poeles, but friends of mine were there in November, and said that the Mauviel factory store didn't have a great deal of inventory. I did order (artcopperware.com) the 28 cm (11 inch) Mauviel saute pan, 2.5 mm thick copper, stainless-lined, from the factory, and I'm thrilled with it. You can't put it in the dishwasher, the copper requires periodic maintenance, but it's a thing of beauty, and an heirloom. Buy one piece of this cookware, and you'll be a believer.

Thanks, Moby and Sam. I'm looking to decide what piece to acquire next. I may try an oval gratin pan, as it seems that one of the middle sizes might be versatile enough to roast a chicken, bake a larger gratin, and serve a pasta dish. I can't say enough good things about that 11 inch Mauviel saute. Sturdy, responsive to heat adjustments, looks terrific freshly polished or scuffed, either way. It's fun to cook with that. I'll probably buy a Falk sauteuse evasee when I decide which one. This stuff is addictive. I greatly appreciate your helpful suggestions. Be well. Greg in Chicago.

It seems that this thread has been inactive for a while, but I have a few minor follow-up questions, I'd welcome comments from Sam, Moby, or anyone. As I mentioned, I've been delighted with my Mauviel 11 inch saute pan, heavy as it is. I don't mind the maintenance, and when it's scuffed up, even that has a certain stylish beauty. Here are my questions. First, now that I'm looking to add one or two other pieces of copperware, I've noticed that Falk now offers a "stew pot", which seems to be an 11 inch curved sauteuse evasee but with two cast-iron handles instead of one long cast-iron stem. Would there be any reason to select the "stew pot" rather than the traditional version? Seems to me, these pans are so heavy (their only drawback), you'd need two hands to shake either one. (It's a shame Falk isn't sold in stores so we can look at it before buying.) Second, would there be any reason to buy any of the oval pans? People seem to love them. Falk makes them with cast-iron handles, and the larger ones, I think, are 2.5 mm copper, whereas the Mauviel seems to be 1.6 mm, with brass handles. I didn't think a copper roasting pan, or smaller au gratin pan, is better in any significant way, although they certainly are striking, and a handsome look on the table. Do I have this right? Is it strictly a cosmetic thing? Also, does that Mauviel copper paella pan offer anything of significance? Is it of use as a frypan, an alternative to the 30 cm commercial-grade frypan? I'd love to hear any opinions from the group here, in case I get a chance to buy some stuff before the yearend holidays. Thank you very kindly. Greg in Chicago

This thread is intriguing. I'm just an amateur, but I cook a lot of dry pasta, and I have trouble discerning quality, probably partly because I find it easy to overcook. I've done a lot of reading, including Marcella, and I find it especially interesting that some highly regarded Italian chefs say never to rinse cooked pasta, because the starchy exterior is what the sauce adheres to, whereas other experts say that no, you must rinse the pasta before saucing. A few years ago, I recall a Food And Wine magazine article, wherein Pino Luongo and 3 other food professionals in New York, I forget the others, Lydia Bastianich may have been included, tasted boxed pasta drizzled with olive oil. I believe that Delverde was the winner, Agnesi was 2d or 3d, De Cecco was down the list but in the top 6 or 8. Near Chicago, there's a large Italian market named Caputo's, known for their wonderful deli and fresh cheeses, with a huge selection of Italian goodies, oils, vinegars, frozen pasta sauces, etcetera. They have their own brand of dry pasta called La Bella Romana, which, when on sale, is two pounds for a dollar, and sometimes on special occasions even a bit cheaper, advertised as "imported from Italy". Do any of you know how an amateur such as myself can tell if it's any good? I'm never sure if there's something wrong with it, or if it's cheaper because they sell such a vast quantity, or if it's a loss leader to lure people into the market. I'm always tempted to buy 20 pounds of penne, spaghettini, and other shapes that I use most often, but I'm never sure if it's as good as some of the other brands. Caputo's, of course, has half a dozen other brands of dried pasta in stock as well. Thank you in advance for any thoughts you may have. Greg in Chicago

Bill- Just a few comments that I thought might be helpful to you. I'm an amateur, but I share your enthusiasm for this website. For example, I thought I knew about making stocks. The online Egullet stock pages had so much valuable information, same with the other specialized instructional pages. I, too, have a set of Calphalon that disappoints. Food is hard to clean off, they warp, the saucepans, except for a small Windsor pan, don't have a lip. Every time I pour something, it dribbles. I even bought a Calphalon wok, which never gets hot, although part of the problem is that my heat source is electric. Recently, I bought the 11 inch Mauviel saute pan by mail from the factory in France, at artcopperware.com, and it's wonderful. I measured the capacity carefully, it holds almost 6 quarts. A cm is .3937 inches, so 2.5 mm of copper comes out to .098 inches, roughly 1/10 of an inch. I'm not sure how thick the stainless layer is, but the pan, as you say, is a monster. You need two hands, definitely, and I would discourage anyone from buying this pan without holding one in the store first. My problem in Chicago is that Sur La Table is the only store that carries any significant inventory of copperware. A chef recently opened a cookware store in Evanston, near Chicago, and he carries Bourgeat, but he has very little inventory, and he'll have trouble surviving. I would love to look at a Falk or Bourgeat large curved sauteuse evasee, but I can't find one. The manufacturers are coming out with more lines of copperware that is not commercial-grade thickness, and it's misleading. I liked the idea of buying from the factory, and artcopperware charges only 106 Euros for the 11 inch Mauviel saute, but shipping brought the cost up to $201. I can't imagine anyone wanting to return one of these pans, but it'd be a hornet's nest to do that by mail, especially overseas. I have nothing to compare my pan with, but I can say that I love the Mauviel. It's a Rolls-Royce, truly. It doesn't have a curved edge like the Bourgeat, but that's more of an issue with a saucepan, than with a saute pan. It's not only functional, it's a thing of beauty, and I don't even mind cleaning it. Sam Kinsey is the guy to advise you on this, but let us know how you fare and what you decide. It's very exciting when you open the box and see that beautiful pan. Best wishes. Greg in Chicago

Moby- I wanted to thank you for your remarks about Villedieu. I'd like to go sometime, but I've only been to Paris twice, and there's so much to see, it's hard to catch a train or tour bus and leave the city. Given that the only other copper pieces I'd like, are a curved sauteuse evasee that we've discussed, and a couple of other things, I should just go to Dehillerin, I suppose. Many of us, I think, share your distaste for haggling with shopkeepers about prices. Have a safe and enjoyable trip to France, let us know how you fare. Best wishes, Greg in Chicago

MobyP- I live in Chicago and have wanted to visit Villedieu and buy more cookware and tour the war monuments and the Calvados distilleries for years. May I ask, if you don't mind, what size sauteuse evasee pans you bought and use most often? Would you recommend the trip to the copper factories, both as en enjoyable escape, and as a fun way to buy copper cookware if one was thinking of buying some? I would add that many people couldn't use the 11 inch Mauviel saute, it's so heavy, even when empty. I'd prefer a rolled edge, and no pan is more in need of a helper handle. It's truly a weapon. I'd love to hear any additional recollections you have, of visiting the manufacturer, because I've found no such information on the Internet, other than comments from many people who enjoyed visiting Normandy and who found the area to be less touristy and more interesting than the Cote D'Azur. Thank you most kindly.

I'm just a rank amateur, who cooks for the joy of it, but after buying Mauviel's commercial-grade, stainless-lined 28 cm (11 inch) copper saute recently, I would strongly discourage anyone from buying a cheaper form of copper cookware. If one doesn't want the expense or maintenance of copper, fine, several manufacturers make terrific cookware in stainless or other materials, as many earlier posts have mentioned, but buying 2.0 mm copper rather than 2.5 mm strikes me as a very poor way to save money. My copper pan is so efficient, and such an artifact of beauty, in a sturdy, indestructible way, I wish I'd bought it years ago. In 1997 I visited Paris for the first time, and took a half-day tour to Claude Monet's house in Giverny, which has been restored. His kitchen has a very old but timeless set of similar copper pans with iron handles hanging on the wall. It was quite astonishing to hear the tour guide say that Monet told friends that he painted to make a living, but his passion, the one thing he claimed to have talent for, was cooking. Of course, if you can get to Paris, copper cookware at Dehillerin costs less than All-Clad costs here. A good excuse to go.

Thank you kindly, Sam. Your comments are informative and helpful, as usual, and I'm closer to the right track than I thought. Best wishes. Greg in Chicago

Good Day, All- I have a few comments and questions about cookware for Sam and Boris and anyone else who might care to comment. The Mauviel commercial-grade copper saute pan I bought recently, 28 cm in diameter (11 inches), which has a stated capacity of 4.6 liters, but which measures out closer to 5 liters (5.5 quarts), is a joy to cook with, and the vertical sides, which are higher than American saute pans have, seem to add versatility and ease of use. However, the saute pan, though very, very heavy to lift, is still not extremely large, in terms of cooking volume. I don't think I'd find a smaller one as useful in the 9.5 inch diameter, let alone 8 inch. Recently, I stopped into a Sur La Table store, here in Chicago. Sur La Table is a yuppie store with high prices, and they carry Mauviel. They now have in stock a couple of Mauviel curved sauteuse evasee pans, the larger being 9.5 inches in diameter. I can see how versatile this pan is, but the 9.5 inch diameter seemed small. I would think that the 11 inch diameter pan, made only by Bourgeat and Falk, as Sam Kinsey mentioned in a post some weeks ago, would be the only sensible choice, given that most of us would have a much smaller pan, perhaps 1 quart or 1.4 or 1.8 liter, something like that, for reducing sauces. Also, Sur La Table, the Chicago store, anyway, now has a few 30 cm frypans (12 inches). This size is, of course, wider, and just as important, deeper, than the next smaller 24 cm (10 inch?) Mauviel frypan. I'd be far more inclined to buy and experiment with the larger frypan. Any comments? Boris, you mentioned recently buying smaller Mauviel saute pans. Am I paying too much attention to size here? The 9.5 inch Mauviel saute pan seems like it would accomodate two pieces of meat or fish, with not much room to spare, but I can't imagine that pan holding enough pasta, with sauce, for two hungry people. Any thoughts? I welcome your comments, because a stitch in time always saves nine. My Calphalon wok and 12 inch saute pans have been gathering dust for years because I bought them without knowing all the facts, and I always welcome comments from professionals who can caution me ahead of time. By the way, separate and apart from cooking specifications, these copper commercial-grade pans are beautiful, and their striking appearance, alone, is exciting. I can't imagine anyone regretting ownership of one or two. Best wishes to all. Greg in Chicago.

The 11 inch curved sauteuse evasee (Bourgeat) is, of course, different from the 11 inch Mauviel conventional saute pan I purchased recently from artcuivre.com, but I must say, the Mauviel is a delight to cook with. It's very heavy, to put it mildly, and desperately needs a "helper handle" opposite the long cast-iron stem, but I was delighted to cook up a wonderful batch of Chicken Marsala tonight, which I plated on a bed of spaghettini. It's sturdy, the cooking surface is large, the pan holds 5.0 liters of liquid rather than the stated 4.6 liters, and the vertical sides, which are much taller than the American saute pans have, give the pan more versatility. If you can't go to Paris and look thru the astonishing inventory they have at Dehillerin, I would favor ordering from artcuivre if they have the pans you seek. I had to wait a month, but they were very reputable, responded promptly to my Email requests for a status report, and they were courteous as well. I echo Sam Kinsey's doubt about the wisdom of purchasing over the Internet from an unfamiliar vendor. This Mauviel pan is already a personal treasure. I think it'd be hard for anyone to buy just one commercial-grade Mauviel copper piece. Best wishes to all. Greg in Chicago

HI, All- For anyone who might be interested, the 11 inch, 4.6 liter, stainless-lined, copper Mauviel saute pan I ordered from artcuivre.com in Normandy has arrived. I ordered it by Email on December 2, and they informed me by email on Saturday, December 13 that it would ship on Monday, December 15. It finally arrived yesterday, January 6. I had hoped that it would arrive sooner. My price, including a hefty charge for shipping, came to 161.65 Euros. It came to $200.89 in dollars, including roughly $8, or 2%, that American Express gouges customers who buy something overseas. Total cost might be a bit higher today, with the dollar losing a bit of ground to the Euro since my order was processed. However, the pan is striking, I'll cook something with it tonight, and it makes my All-Clad 4 quart stainless saute pan feel flimsy, like a whiffle ball. This pan requires significant arm strength to handle, and I already wish it had a helping handle opposite the cast-iron stem. Interestingly, though, the stainless lid to my All-Clad saute pan fits the Mauviel nicely. Nevertheless, one doesn't buy many things that are an heirloom from the moment they arrive. This is quite a piece of cookware, and I look forward to learning about it as I cook. I can't say whether the pan would've arrived more quickly if I'd had it shipped from Dehillerin in Paris. Dehillerin's price was a bit higher, and their shipping quote was higher also, and they require confirmation of an order by fax, but I would bet that they could ship a bit more quickly out of Paris and shorten the wait time. Best wishes to all of you for a healthy and enjoyable new year. Greg In Chicago

The only thing I find inconsistent, so far, is that A City Discount lists the curved sauteuse evasee, 9.5 inch diameter, as "2.5mm copper". The serial number is 6625. However, the same pan at artcopperware.com, same serial number, is stated to be "2.0 mm copper". The other thing I find confusing is that A City Discount says that pans are shipped "direct from the manufacturer". This is confusing. The pans come from a facility in Atlanta, do they not? Are they actually shipped from Normandy? Seems impossible.

Ed- Sincerest thanks for mentioning A City Discount. That's a website I expected to find, but never did. I couldn't imagine why someone hadn't found a way to import Mauviel copper in quantities large enough to amortize the transportation cost and make it available for sale at a price which would yield a profit but still be attractive to Americans. $10 for FedEx/UPS shipping to me in Chicago from Atlanta, or $12 to you on the west coast, is exactly what shipping ought to cost. I truly can't understand why it costs $72 to ship that pan on a slow boat from France. Sur La Table and other yuppie or blueblood stores want, in some cases, as much as $450 for that commercial-grade copper 11 inch saute pan with stainless lining. A City Discount seems to have a website more current than either Dehillerin or Artcopperware.com They list a curved sauteuse evasee in 2.5 mm copper that the French vendors do not list. I can't imagine why anyone wanting to buy this cookware wouldn't phone ACD in Atlanta and buy from them. You're kind to share this information. If I decide to buy any of the other Mauviel pans, I will certainly buy them stateside.

Sam, and Fellow Foodies- I just Emailed an order to artcopperware.com for that 11 inch, 5 quart, Mauviel 2.5mm copper saute, stainless lining, no lid. This price (factory, in Villedieu), was 105.71 Euros for the pan, another 55.80 Euros for shipping, total of 161.51, and American Express will gouge a few dollars for the currency exchange fee. With luck, my cost will be under $200 US. The factory says that "two-week shipping" will be used. I received a quote also from Dehillerin in Paris. Their price for the same pan was 111.48 Euros, and 66 Euros additional for "economy post" shipping, total of 177.48 Euros, although faster shipping was available for 12 additional Euros. So, it seems that the factory price was about 16 Euros cheaper. Dehillerin wanted me to confirm my order by fax, whereas the factory was willing to accept the Email order. I have no idea whether there's a variation in quality between one source or the other. I'd guess that Dehillerin's stock is purchased in volume from the same factory. I would love to know what this pan costs at the factory store, or what one pays for a factory second, in Villedieu Les Poeles. Perhaps some might find the price comparison interesting. I'm eager to cook with copper, and to see if the desire to acquire more of these pans persists. It will be interesting to see how long the shipping takes. I'm not sure why shipping costs are so brutal, because the pan and box only weigh about 10 pounds, but the moral to the story, I suppose, is that one should load up at Dehillerin when in Paris on business or pleasure trips. Sincerest best wishes to everyone for a festive and safe holiday season. Greg in Chicago

wnissen- The $179.99 Sitram Profiserie set is on the "personal" costco.com site, just for clarification. Open stock purchases are not available there to my knowledge, and I joined Costco recently. I saw no Sitram stuff in the store, but I had nowhere near enough time to look at everything. I myself find it hard to comfortably buy clothes and kitchen things online, without seeing it first. Sam Kinsey, and Boris, and other chefs- One other question about copper, if I may bother you yet again. I have no intention of buying tin-lined copper cookware, ever, but Dehillerin and Artcopperware.com in Villedieu both have a much larger selection of stuff in the tin-lined version. Is this to serve the wishes of French professional chefs? Doesn't the commercial heavy use of the cookware scratch and wear out the tin quickly? I would avoid tin because I know I'd put it on a burner, forget it momentarily, and return to see that the tin melted. For example, the 11 inch Mauviel saute pan, 4.6 liter capacity, stainless lining, is the largest saute pan of its type. However, with tin lining, several larger saute pans are available in copper from Mauviel. Why is this? Just another trivia question, I'm struggling to learn as much as I can about cookware and cooking. Thank you in advance for any thoughts on this. Happy Thanksgiving to everyone, best wishes. Greg in Chicago

A closer reading of the fine print at Costco.com indicates that good sold at the Costco.com website are meant to "complement" the goods in stock at the Costco warehouses (stores). I think they're telling us that you can't go into a store and buy this set. However, they do say that it's made in France, with a 7 mm aluminum base, dishwasher safe, guaranteed, all of that. It is indeed spelled "Profiserie", but spelling errors are everywhere, especially on the Internet. I'm almost tempted to buy a set to check it out. I have a 5 quart Matfer stainless Rondeau/casserole pan, two opposite handles and no stem, no lid either, which cost me $45. It's a terrific, versatile piece, perfect for boiling pasta for two people, simmering Bolognese or slightly larger quantities of soup. I'd be elated to have a set of smaller saucepans and a frypan or two of the same quality. The Costco Sitram set only has one saute pan, medium/small size (3 quarts), and you might need a larger one from time to time, but I still have a tough time imagining a better deal than this set, if it's what it appears to be. I wish we could find someone who's bought the set. Sitram is not as well-known, you never see it in the Sunday newspaper like you do All-Clad and Calphalon and Cuisinart. Hard to imagine why they don't try to educate the public more thoroughly about this. I always enjoyed my set of Calphalon, but food sticks to it, you can't throw it in the dishwasher, and it leaves a lot to be desired. Sitram is leaving a lot of money on the table by not advertising, it would seem. If any of you would care to go to www.costco.com and type "cookware" into their site search engine, you can look at the set and share your thoughts. Best wishes to all. Greg in Chicago