I have been looking for some new pots and pans for quite a while. Want to make the best decision to get the best results in my cooking.

I have heard, get fully clad up the sides as well, or if you use a small pot/pan on a burner, the heat (I use gas) could over heat the sides and burn the food. (example: All-Clad, or any multiclad like cuisinart, etc.)

I have heard, make sure that the base is thick enough so that you do not get any hot spots. (Example Lagostina, Henckel Twin Select, Volrath, etc.)

I have yet to find a pot/pan that does both of this.

That is until I discovered the following from Scanpan:

Timeless beauty coupled with state-of-the art technology is the hallmark of Scanpan Fusion 5 stainless cookware. Scanpan uses 5-ply construction, with a three-layer aluminum and alloy core that extends all the way to the rim of the cookware. The aluminum core is fused between an 18/10 stainless layer on the exterior. The result is enhanced heat distribution up the sides of the pans and throughout the body of the pan.

And the price is pretty good at cooking.com.

http://www.cooking.com/products/shprodde.asp?SKU=306753

Anyway, anyone have any comments about scanpan. Does this seem like the way to go?

Thanks,

Allan

Here is a link that might be useful: My Kitchen Renovation - 100's of pics