high quality and made in France
I worked in restaurants for many years before going into the federal gov't, and good pans or bad pans would show their true colours over time.
For those w/ any arm/wrist/finger troubles, know that this pan may be uncomfortable to grip the handle, and may be a little too heavy. The handle is not rounded, but thin and rigid for lack of a better word. The Profiserie Sitram line is easier and "softer" to handle. However, this pan is a powerhouse, if you will, and can handle and endure heavy use in the kitchen, which is why it is "commercial grade" in both name and quality.
I would recommend using only wooden spoons and spatulas in this pan. Pure virgin olive oil is the best to use to get the pan going when sautéing, but extra virgin oo is good for lighter cooking or when simmering. Using a wooden spatula (never metal) will keep things from sticking just fine -- scrape when necessary w/ the wooden spatula. Do not forget to keep your wooden...
Good value
This is a very nice saucepan for the price. The copper disk provides even heating across the bottom, and rapid response to changes in the flame. The handle, which does not stay particularly cool during cooking, is welded to the pan, so there are no rivets to complicate cleaning. The top of the pan is rolled into a lip for pouring, which works well. The saucepan seems durable and well-constructed.
Because the copper is confined to a disk, and does not extend up the sides, there can be some trouble with scorching at the bottom circumference of the pan, where the disk ends. This resulted in some minor sticking when I cooked risotto. Still, I recommend the pan as a good value in professional-quality cookware.
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