Cookware Shapes

[RETREVR]

I just picked up a tin lined splayed sauce pan...mauviel type. I find the cast iron handle to be extremely slick and difficult to maneuver. It is a dream on the stove top. I never handle a pan without a towel in my hand.
I have a few caphalon tri coppers that I picked up cheap. The performance isn't even in the same ball park, but they handle well.
I like the big maviel stuff for sauce pots or sear and braise saute pans, but they just don't handle well enough for general saute work. I prefer the cheap black steel for that. I am not sure that I would chose the stainless lined mauviel over the tin. The only advantage is durability, but I think the tin performs better. I do like the rise on the french style handles as opposed to the flat handles on an american style fry pan. It makes access to the back burners much easier.
I just saw a 9" maviel tin lined saute w/lid at TJ Max for $129. Not bad, but that kind of money buys a whole brace of black steel saute pans.

[barbouni]

Here is that single bar rack I mentioned. Works nicely.
Larry

[Andy777]

That rack is absolutely goreous. The reason I had to make mine is because of the low cielings in my kitchen and limited space. Every damn room in my house has vaulted cielings except for the kitchen. Stupid 70's architecture. I need a bigger kitchen and that's final, with a bay window and herb garden, and a gas stove, and a 24x36x8" endgrain Boos Block, and......

[barbouni]

RETREVR said "I just picked up a tin lined splayed sauce pan...mauviel type. I find the cast iron handle to be extremely slick and difficult to maneuver. It is a dream on the stove top."

My 1 qt. Evasee is my favorite little pan. I use in ALL the time. Its performance is superb. Yes, the stay hot handles are not quite perfect. Last night i needed to cool a sauce I was making for a gratin. I never thought about the fact that the great heat conductor (copper) would also be quck to spread a nice chill when sat in an ice bath. It was awesome. If you get one piece of copper, let it be this.

And thanks Andy! yes, this rack is very beautiful. I highly recommend Metrokitchen.com for your copper needs and for these racks. (they also carry Kasumi) Their prices are for the most part the best on the net and they ship right away.

[RETREVR]

That is why I use a little copper pot for sugar work. Once you hit your temperature, you can baptise it it in an ice bath and stop it from going any further. In the food biz, it is imperative to cool soups and sauces ASAP in an ice bath. If we were to have the kind of money required to have copper soup pots, we would do so for their cooling properties more so than their heating properties. For example. I can put a stainless 20qt soup pot(hot off the stove) into an ice bath and cool it in a fraction of the time it would take if I were to pour that soup into a plastic bucket in an ice bath. Copper would be more effective than the steel.
I don't mind hot handles. I asume that almost everything in the kithchen is hot...and use a towel to pick up any pan.