Advice on Pots - disk vs clad - Advice on Saute Pan
Note: I have a brand new Viking gas stove. YAY. Time to upgrade my cookware. I do already have an amazing cast iron fry pan/skillet by creuset and cast iron grill pan and 2 sized NS pans but the rest is junk.
I need a 7 to 8 qt soup/sauce pot and a 2 qt pot.
Is there any advantage to having disk (be it copper/aluminum interior & SS exterior or anodized non stick) VS all clad (up the sides) for these kind of pots?
It seems the disk would provide great heat on the bottom, heating up liquids fast but does the all clad achieve the same? There are many negative comments about all clad w/r/t the heat escaping off the sides. Isn't this irrelevant if the all clad cookware is holding liquids? So leads to disk or all clad for a big soup pot and a 2 QT sauce pot?
I am also replacing my current 5 qt NS cheap SautÃ© pan for a new one (I cook with solids and often finish with liquids a lot in this pan, like Mary). 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 sautÃ© solids very well. I keep hearing for solids in a saute pan must go with disk as opposed to all clad. Is there a good all clad (up the sides) SautÃ© pan that still has a nice disk on the bottom for even heating sautÃ© part? Any comments?
This is driving me nuts so any sound advice is great at this point and I'm just gonna go with it...