When I wrote about cooking a large batch of rhubarb and concentrating the juices, a reader asked what pan I used. The answer: my trusty All-Clad 13.5 inch-in-diameter saute pan. Because it’s wide and shallow, it is perfect for cooking a big batch of vegetables or fruit, or meat to be browned (where you want moisture to evaporate easily). Part of All-Clad’s basic MC2 line, it is aluminum outside, stainless inside sandwiching copper, so NOTHING burns or scorches. I have had mine at 15 years; it is worth every penny