Looking at saucepans. I'm trying to decide between 1.5qt

>>8739870
2qt all-clad
3.5qt all-clad.

If you're feeling frisky then get a 2qt saucier.

Depends on what you cook and for how many people. I have a 1.5 qt and it works fine for me, but I'm forever alone.

Bigger is usually better. Even if you put the same volume in a bigger pan, it will splatter less, not boil over as fast, etc.

I cook for 2, but appreciate leftovers

I've found that Calphalon tri-ply is a good value for the quality of the pots. I'd go with the larger pots assuming you already have a small 1 qt already.

>>8739906
I was going to go for the tramontina try ply. I've had one of their skillets for a few years now, and its been absolutely fantastic.

I have a meh bonded bottom 1qt, so I should be covered there.

>>8739870
Whatever you do just don't fall for the no stick meme. Stainless steel is best.

Get a cast iron you cuck

>>8740327
Stainless steel has advantages over cast iron when it comes to saucepans.

Go big or go home frankly. You will always appreciate the bigger cooking surface. 2qt and a 4qt should be perfect.

>>8740333
This. If you're buying a saucepan, and it's not stainless steel, you really should rethink your life.

>>8740797
>>8740333
Wtf. If you're going purely for sauce get copper

>>8741018
copper still has problems with high acidiity high cooktime items

>>8742702
Nobody uses bare copper for those kinds of applications, you can barely even get unlined copper in north america and the stuff that you do find is explicitly labeled as sugar pans and nobody fucking uses them for high acidity high cook time

But you knew that and are just saying stupid shit to keep the thread going, and I commend you for that

>>8742710
:^)