tri-ply sides vs. disk-bottom for saucepans
This subject came up on another thread, and i thought i'd start a new thread about it. I need some new saucepans, and i was looking at the tri-ply versions (henkel, all-clad, viking, etc), but i wonder if it's better to get a disk-bottom for this type of pan? My everyday saute pan/chef's pan is my only tri-ply, everything else i have is either disk-bottom, cast-iron or enameled cast-iron, so it's hard for me to compare. Could those of you who've used both kinds please weigh in? I use my saucepans for everything from cooking rice to reducing sauces--although for large quantities of heartier sauce i use the chef's pan, b/c i find it easier to see into and to control the process. TIA!