AlanG

From reading the foregoing, it would appear that 2.5mm copper lined with stainless steel inside could be the best choice for all around cooking performance. It would appear that for making reductions and sauces that a flared curved saute pan or a saucepan could be used. What sizes and shapes would be most useful for such a purpose? I would be cooking for usually 2, but sometime 3-6 people. I am choosing between flared saute pan(s) in the following sizes: 1 Qt. - 6.3" Dia. 2 Qt. - 7.9" Dia. 3 Qt. - 9½" Dia. 4½ Qt. - 11."Dia. And straight-sided saucepan(s) in the following sizes: 1.3 Qt. - 5½" Dia. 1.9 Qt. - 6.3" Dia. 2.7 Qt. - 7" Dia. 3.7 Qt. - 7.9" Dia. I also have the following to choose from to complete a new cookware set: Casserole/Saucepot (Lid Separate) 3 Qt. - 7.9" Dia. 6 Qt. - 9½" Dia. 8 Qt. - 11" Dia. Sauté Pan (Lid Separate) 2.1 Qt. - 7.9" Dia. 3.4 Qt. - 9½" Dia. 5.4 Qt. - 11" Dia. Sautoir (Lid Separate) 3.4 Qt. - 9½" Dia. 5.4 Qt. - 11" Dia. Frypan (Lid Separate) 9½" Dia. 11" Dia. 11 7/8" Dia. 14" x 8" Oval What would be the recommended pans and sizes that would be most useful if you were starting from scratch? And what lids would be appropriate for those choices? Also would there be any appreciable difference between the 11" and 11 7/8" frypan in terms of capacity? Of course the 11" is a bit less expensive... It would also appear that Bourgeat is the same cooking performance as Mauviel and Falk. And that the prices for Bourgeat at this website are attractive relatively speaking to the other 2 brands: http://www.mychefsfavorites.com/ Has anyone bought from this site before? Thanks in advance for any advice!