Sauce Pots & Saute Pan -- disk vs. all clad

[mimihighrise]

:confused:
I am buying a 6 to 8 qt soup/sauce pot and a 2 qt pot. Is there any advantage to having a disk vs all clad (up the sides) for this kind of a pot? It seems the disk would provide great heat on the bottom, heating up liquids fast but the all clad would achieve the same? There are many negative comments about all clad w/r/t/ the heat escaping off the sides. I wonder if this is irrelevant for any cookware holding liquids and how it impacts sauce pots.
I was told the Eware SS copper/alum disk line is so hot that it will burn anything in small surfaces but it would be fine for an 8qt size. Anyone agree/disagree from experience?

I was warned to stay away from the Eware SS copper and aluminum line for the following reasons; much too much heat in that disk. If cooking rice, cous cous etc bad idea. The reason Emeril never uses it on his live show is b/c of its burn risk." I looked at the Eware and thought it would heat evenly and quickly. Also looks and feels good. Didn’t think about burning! Any comments?

I am also replacing my current 5 qt NS cheap Sauté pan for a new one (I cook with solids and often finish with liquids a lot in this pan). Should I go for the all clad up the sides even though I hear a lot of negativity about the heat escaping and not being able to sauté solids very well. Is there a good all clad (up the sides) Sauté pan that still has a nice disk on the bottom for even heating sauté part? Any comments?

I've read some threads from previous years but my questions are not answered there. Looking for fresh feedback so kindly don't refer me to them.

[mimihighrise]

Is there anyone with experience on disk vs all clad out there?

[aggie94]

You'll probably want to cross-post this thread on the Great Food board, where you'll get more responses. The Healthy Living board seems to be the quietest, least-trafficked board of the CL boards. :)

[mimihighrise]

aggie 94...I am really new at this...I find this site difficult to use and cannot find the Great Food forum you mention. How do I cross post?
Any help would be very helpful...he he

[Melman]

Try this....scroll upward on this page and you'll see the top of this thread. Look right above the bar that begins with UserCP, FAQ, MembersList, etc. You'll see the following:

Community - CookingLight.com > Healthy Living > Healthy Living

If you move your mouse over the that line, you'll see there are actually three different links because your cursor will turn into the pointing-finger (and the link will become underlined). Point to the Community-CookingLight.com link and click that.

You'll be taken back to the main list of Cooking Light forums. The first one is Great Food. The one we're in now is Healthy Living. The one below it is pretty much everything else (can't remember the exact name). Those are the three main forums. Again, put your mouse over the name of the forum and you'll see it turns into a link. Click Great Foods to see that forum.

Just so you'll know, there are the three primary forums I just listed. Inside each forum, you'll find topics (or threads). Inside each thread, you'll likely find a whole conversation. The numbers to the side of each topic will tell you how many replies have been added to that particular "conversation" as well as how many people have looked at it.

Good luck!

[Hammster]

Hey mimi,
I replied to your post over on Great Food board. Here's a link to your thread and my reply. Just click on the link below.

Disk vs All clad (http://community.cookinglight.com/showpost.php?p=1346319&postcount=2)