Evangeline

Skinsey...let me ask my soup pot question again...I think it got lost in the fray.... The other thing I really want to replace is my 'soup pot' right now a 6 qt Revereware thing I suppose you would call a casserole. I don't make a lot of stock, but love soups. Was thinking of a 8-10qt pot...that would be easier to handle and store than a 12 qt stockpot. Can you think of any reason I should get a larger pot? I mostly cook for myself, but 'in bulk' making enough for 4-5 meals at a time (probably a hangover from cooking for our family of 5 as a kid). I hope that this pot will be that last one I need in that department so I am happy to spend a little more for what makes the most sense. Should I avoid the lower end cuisinart and calphalon (eg non disk types, cuisinart Chef's Classic™ Stainless and the sort?) any 'minimum standards' that you reccomend that I can browse for?

Skinsey...you mean I can't justify spending $235 on another pot??? Such a shame! Well, I am glad I asked anyways. The other thing I really want to replace is my 'soup pot' right now a 6 qt Revereware thing I suppose you would call a casserole. I don't make a lot of stock, but love soups. Was thinking of a 8-10qt pot...that would be easier to handle and store than a 12 qt stockpot. Can you think of any reason I should get a larger pot? I mostly cook for myself, but 'in bulk' making enough for 4-5 meals at a time (probably a hangover from cooking for our family of 5 as a kid). I hope that this pot will be that last one I need in that department so I am happy to spend a little more for what makes the most sense. Should I avoid the lower end cuisinart and calphalon (eg non disk types, cuisinart Chef's Classic™ Stainless and the sort?) any 'minimum standards' that you reccomend that I can browse for? Thanks for the quick answer and great info!

What a great lesson...and thread. I am buying a few new pieces to replace my Revereware which I have had forever (grew up in the town where it was made). Unfortunately the stuff warps and probably isn't the best I could do for heat transfer either. Anyway. I just ordered a 11" Sitram Magnum Pro saute pan for 99.99 at Amazon (less 25 for spending 125 this month). Any idea of the specs for that (as I reacall from the thread, no...but the price was right). Also I am tempted to get a Falk 4.5 qt. saucier based on the reccomendation that it was best for stir frying. I would love to be able to stir fry well and never have been, especially on my old, small electric stove. Seems like a lot to spend for that but if it really is the way to go I would. Comments? (I like the Falk also because it is less likely to tarnish with that finish on it...right?) Thanks in advance for the reply! Evangeline