I live alone, and I don't have a large freezer for storing leftovers.
Do I go with a 6 quart or 8 quart pot? Right now I just have a 1.5 quart saucepan and a 10 inch skillet.
Let me be a bit more specific. I have a micro fridge, so the freezer can barely hold anything. Generally things need to be refrigerated and eaten in a few days.
I'm thinking a Cuisinart Multiclad Pro. Do you think it worthwhile to get something like that over a Chef's Classic? $44 vs $62
That alone might be worth the extra $20 to upgrade.
Would larger pots benefit from the tri-ply because the base might be larger than the heating element? That way the center of the pan isn't much hotter than the outer edges? Or am I just talking out my ass?
I don't think so, because the base is designed to evenly distribute heat.
If the pot/saucepan was over flame and it the flame was going up the sides, then I think try-ply would make a huge difference.