On Mon, 01 Sep 2008 22:52:06 GMT, Wayne Boatwright gmail.com>
wrote:

As has already been mentioned, many experts assert that cladded sides are of
value in saucepans, where maximum heat is desirable, regardless of the diretcion
of application.

Many top chefs also reject pouring lips, saying that that's what ladles are for.

I don't like pouring lips on copper cookware because they never function
perfectly; if you pour, you will eventually have some liquid contact the copper
exterior, and cause more work for yourself.

Lips also cause a given pan to take up more stovetop space, and if the lip
includes a pouring spout, lids don't seal as effectively.

Pots with lips also don't seem to me to take steamer or double-boiler inserts as
well. They're also more susceptible to bending, denting, and other damage that
may cause lids to not seal as well.

ymmv... {shrug}

I've also never seen a Windsor pan with a lip