Hi! I am the proud owner of a new house with a new gas stove and would like to upgrade some of my cookware. I’ve spent the last few weeks reading so many old posts on here on Chowhound and have narrowed my choices down to the two in the subject line. I plan to start with an 11-12" skillet and a ~3qt saucepan.
From what I’ve read, it seems clear the Demeyere skillet will be more even and retain more heat, probably better for searing. But the Mauviel may be more responsive and better for sauteeing vegetables. Are the high sidewalls of the Demeyere skillet an issue for anyone? Don’t know if there’s any real practical difference between the two when it comes to the saucepans.
I have no idea if @Gooster is still active here, but was hoping to hear from them (or anyone else) as I know from the old threads that they have experience with both lines.