I saw a variety at Tuesday Morning not long ago. My friend has gas and I thought a really nice saucier would be a good Christmas gift. No saucier to be found, but I didn't like the finish (or lack of) on the rim. It was quite sharp!

Are these 2mm? If so, I'd lean toward the one with the pour spouts, if you HAVE to choose. I just hate it when my sauce dribbles down the side on my little All-clad. Sauce pans should have rims designed for pouring!

I have an induction cooktop, so most copper isn't an option for me.

Edit: I missed that the one with the pour spout is thinner. I'd get thick copper over thinner. It's more about use, though. Which size would be best for what you prepare? Are things going to slosh out of the shorter one?

This post was edited by alex9179 on Fri, Oct 3, 14 at 15:32

See, that's the thing. I don't really do a whole lot of fancy cooking (I bake a lot) but I would probably be doing stuff like melting butter, warming cream, lattes, hot chocolate, making the odd roux.

Yeah, the edges are pretty sharp! Those French cooks don't mess around!

I recommend asking about them on the cookware forum at chow hound. It moves dramatically faster than this one and there are a few that have extensive knowledge about copper pots/pans.

You can post a pic and be sure to provide details.

I didn't cook a large variety of things until the last few years, so definitely don't rule that out for yourself! Sometimes, having wonderful equipment inspires you!

Thanks! Will do.