In the interest of good taste I omitted the illustrations for the partially clad.
My pot rack:
On the rack I have the Calphalon copper clad and the Mauviel.
The Calphalon is fully clad copper but includes a sandwich with a disc. The Mauviel is full clad straight copper with stainless lining.
I also have lots of cast iron that I have inherited but still use on a regular basis that is not on the rack
And also lots of carbon steel including the wok on the rack and fry and crepe pans not on the rack which I picked up at a restaurant supply.
Finally I have a couple of really big aluminum and stainless stock pots.
I use them all. For different things.
I cook with gas, if you use electric or induction these thoughts might not apply to the same extent.
I find the disc sandwich construction in the Calphalon to be less sensitive to small variations in temperature, the heat is distributed more consistently. They work better for things you want to simmer for a long time. They are also ok for warming things up because you do not have to watch them as closely.
The Mauviel on the other hand respond to the most minute changes in temperature, so they work best for sauces and delicate things. For this they are superb.
But, for long distance slow cooking (stews, Bolognese, coq au vin, chili colorado), there is nothing like cast iron whether enameled or not. It also works better over camp fires because it holds the heat when you take it off the fire. I use them for deep fat frying for the same reason.
For quick frying like steaks, chicken and stir frys the carbon steel is the way to go. Hence the wok, crepe, and fry pans. Just yields superior results.
Finally, while you can get large stock pans in copper, you may need home equity loan to pay for them. So for me heavy gage aluminium and stainless again from the restaurant supply store is fine.
I think the advice to buy a pot and try it is sound.
You will have them for a long time, so you should make sure you like them.
But I would also suggest that it does not stop with just fully clad vs disc sandwich.
@kaleokahu researches this stuff and is up on the latest, and may have some further thoughts for you.
