Jerry, Are you trying to make a decision between the two? I doubt that too many people have both of these so they can make a true comparison. I would stick my neck out and bet that either one you choose would do a good job for you. The size of a pan has more to do with what you're making, and how much...the size is entirely subjective. What's ''better'' for one person, is not necessarily the right choice for you, so you'll have to decide for yourself.

You have a lot of questions about saucier pans, and I'm curious! What kind of sauces are you wanting to make in this pan?

claire de luna, well i am buying James Petersons book "Sauces", Its a excellent book on great sauces, It won James Beards foundation cookbook of the year. I just bought some copper cookware for this purpose and then i came across a 3 qt Mauviel cuprinox saucier which really looked sweet, so i was thinking of taking back my other copper pans to get the saucier, well since I have alot of all-clad I wanted some opinions on the two sauciers, I was looking at the copper to be a little more responsive to the heat for better control, the copper i now have has a tin linning which is even quicker but its not quite as thick of copper as the Mauviel, and the Mauviel has a rolled lip.so i thought i would throw this question out to you guys to get your opinion, JerryMB