Denise

Does anyone have the new le creuset stainless steel pans? Have you even seen them in a store? I am thinking of buying them for a wedding gift. It is on the brides registry at Bed Bath & Beyond.

I have a My Weigh KD-7000 professional digital scale which I love. It makes measuring ingredients so easy. Here is where I purchased mine for only $45 www.oldwillknottscales.com

Check out World Cuisine. They have some french porcelain that looks similiar.

I have quite a few pieces of the catering line. It is really durable, stacks nicely and efficently, cleans like a charm in the dishwasher. I thought I wouldn't like the handles but I love them. You can even rest a utensil on them. My only complaint is a burnt ring on the sides when sauting mushrooms etc in the skillets because it isn't fully cladded. I recently purchased some all clad copper core with no problems with burning on the sides of the pan. I chose the copper core because of the improved handles. Here is where I found the best prices on sitram catering,http://www.yourdelight.com/frieling_sitram_catering_saute_pan.htm.

When I started this post my main interest was fully cladded frypans. I really would like to have the demeyere proline which is 4.8mm of aluminum and no rivets. A 11" demeyere pan costs $180. I can get the 12" stainless all-clad for $75 or the Copper core for $120. I have a Falk culinair fry pan 2.3mm of copper which is just too heavy to try and shake when sauteing mushrooms etc. I have disc frypans( vollrath, sitram catering) which end up with burnt material on the sides of the pan. I presently do not own one piece of all-clad. I am trying to figure out which line would be best and easiest to clean. I first only considered the all stainless but now after hearing positive remarks about the copper core I am not sure.

Do find you need to polish the little band of copper. I notice most of my copper cookware primarily discolors at the heat source. They are a hefty, pretty pan. I was impressed with their weight compared to the stainless line. They also added pouring edges.

Has anybody tried or have any of all-clad's copper core line?

The discount is more. The pan you mentioned costs $75. I have a vollrath disc skillet,and several older cuisinarts with copper discs(about 20 years). I just get annoyed when sauteing mushrooms to have to scrub the sides and adjust the heat not to burn the sides. The food can take the heat but you have to scrub the sides whereas the bottom just washes easily. I am not turn the heat up too high it is just the nature of disc skillets. I really wanted a demeyere proline but the discount is hard to pass on allclad even though I don't own one piece. I do have a Falk frypan but it is just to hard to shake.

They do not offer the mc2 line at w/s. I usually wash pans by hand except the sitram catering which comes out of the dishwasher looking brand new.

I have a temporary job at Williams and Sonoma with a great discount. I am thinking of purchasing an allclad skillet but not sure which line to choose. I am thinking of the stainless or the LTD. I am wondering if the finish on The LTD is more fragile. It appears to be slightly heavier and more expensive. I really would like a demeyere proline skillet but this discount makes me wonder if I could be happy with allclad. I do not own any allclad pans but have Falk, sitram catering, and vollrath(disc) skillet which I hate cleaning the burnt sides. Please offer any advice.

Does anyone have Vollrath Tribute cookware? If you do are you happy with its performance? DVL

I have pieces of both -- sauteuse evasees in catering and a saute pan in the Professerie. The handles on the Professerie line are more comfortble, but the Catering handles are okay once you get used to them. I often grab the Catering handles with a towel. The Catering reacts more rapidly. While many say that you don't need copper on an electric range, I have found that it gives me the only real control I have over the heat level in a pan. I got Catering lids because they had larger handles than the Professerie. But when they arrived I saw that they also have a very small vent hole, and not sure I like that -- okay for stock pots, but.... As an alternative, I suggest people also check out the Vollrath brand disk bottom and tri-clad pieces you can find in restaurant supply stores such as Ace Restaurant Supply. These include heavier, sturdier disk bottom sauce pans and they have great lids for about half the cost of the Catering. I see a sauce pan in my future. And serious tri-clad fry pans, too. Yikes! Now that's a deal, Chris. Is there a website? Toll-free phone number? ← I have a vollrath skillet which I like. My only critisim is the way the handle is attached. I have been told the Sitram Catering Line's handle design is beneficial because of the "heat sink" it creates. I am not sure what that means. Thanks for the lid advice, maybe the hole just prevents condensation from forming. Bridge Kitchenware also recommended the Paderno Grand Gourmet over Sitram Profisserie. I am not sure why because I thought they both had the same aluminum disc size. The Paderno looks like it doesn't have a rolled edge from the pictures. Decisions!

I am looking to add a few pans to my collection. Does anybody have either of these brands? I guess my questions are: are the handles on the catering uncomfortable? is the cost of the catering justified versus the profisserie? bridge kitchen ware seems to push the catering line. several other vendors push the profisserie line. unfortunately i don't live in n.y. and can't put my hands on either. thanks for any info.

We have always enjoyed a restaurant called the Mad Hatter. It is right on the water between Sanibel and Captiva.

Thanks Sam. I would also like to know which pieces one would choose in copper versus Paderno Grand Gourmet or Sitram Profeserie, if one had inherited a large sum of money.