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oh dear
watching Ramsay's Kitchen Nightmares, I think I spotted some pots in the kitchen that are the same make I have..
Not sure if I should be slightly embarrassed or not :-)
(ETA: For the interested, they're Bourgeat "Tradition Plus", and were advertised as being professional quality, but I didn't take that 100% seriously; I picked them because I liked the style and quality--they have really thick aluminum/stainless sandwiched bases. My main pan test is to pick it up and think "could I use this as a weapon?" If no, it's too lightweight and isn't suitable. :) I've been very happy with them as well, though I would prefer the saucepans to be a little deeper for the width.)
Not sure if I should be slightly embarrassed or not :-)
(ETA: For the interested, they're Bourgeat "Tradition Plus", and were advertised as being professional quality, but I didn't take that 100% seriously; I picked them because I liked the style and quality--they have really thick aluminum/stainless sandwiched bases. My main pan test is to pick it up and think "could I use this as a weapon?" If no, it's too lightweight and isn't suitable. :) I've been very happy with them as well, though I would prefer the saucepans to be a little deeper for the width.)
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Although mine are supposidly used at a famous french cookery school. I can't mind the name though.