After reading Cooking For One (previous review) I thought alot about the decisions I had to make moving to my minute space here in the city. I found Judith Jones' comments about cookware interesting. Despite her love of the 8" sautee, I LOVE my All Clad 12" pan. I use this to sear beef, and to roast chickens in the oven. It's really my favorite, and I can't imagine being with out it. I also roast pork tenderloins after searing, and veggies rolled in olive oil too. Since this pan easily goes from stove top to oven, it is the most versatile hundred dollars you will spend. Also, it will last a lifetime. How can you beat that??
8 hours ago