I agree a big saute pan works for me better more often than my 10" or 12" skillet/fry pans. I'm usually just cooking for 1 or 2 but always extra leftovers so bigger works better most of the time for me.gastro gnome wrote: ↑Thu Mar 15, 2018 8:56 am Since I upgrade to a 6 qt saute pan, I have basically stopped using my 12" stainless steel skillet. I only use it now if the saute pan is already dirty or if I need to do one handed pan flipping for some reason. I love the extra real estate of the 6 quart pan and it is the ideal pan for wilting vegetables.
In stainless tri-ply, I have one All Clad fry pan and a few Calphalon and Cuisinart pots and pans. The All Clad seems to have more even heating or less hot spots than the other two brands. IMHO it's worth it, and if I had to do over again, I would just get the All Clad. It's not super premium pricing so you get decent bang for your buck especially if you find on sale. If you think about it, a good pan will probably last even longer than a good knife. You can cheap out, but I think it's better to at least get something moderately nice like All Clad.