I don't have an answer for you, but let me know if you find out. I prefer the bare handles, and Vollrath does offer some pans (though not saucepans) with the bare handles as an option. They do mention that the silicone handles are permanently bonded, rather than covers which will slide off, but I'm not sure if it's possible to remove them, and if so, if the underneath would be the bare handles. The stockpots have bare metal loop handles. I got the 8 qt saucepot / stockpot recently, and love it. Despite thinking that tri-ply fully clad is overkill for a stockpot, the added heat on the sides does seem to have some benefits in terms of how fast water returns to the boil, etc. I have to say, I'm not a huge fan of the handles on the covers for the Tribute series, though.
If you don't require tri-ply, Sitram Catering (with copper disk bottom) or Mafter Bourgeat's stainless lines might be worth taking a look at. I have a few pieces of Sitram, and use it quite a bit... I find it adequate to excellent for anything I use a saucepan for. I think there's a reason (cost vs. performance) that most commercial kitchens use disk-bottom saucepans for most tasks. If you're doing delicate sauces / reductions, it might be worth investing in a multi-ply stainless or lined copper sauciére (curved side saucepan) or Windsor pan (straight angled sides).
Otherwise, you could look at Tramontina, All-Clad (though you mention you don't like the handles), or, or some higher end consumer type stuff that's good quality, you could also look at Le Creuset, CIA, Viking, or Mauviel -- sometimes you can find good deals on many of these. I have seen Mauviel M'Cook used at some high-end restaurants, so I think the stuff is pretty well made, if a bit on the expensive side.
BTW, re: All-Clad handles, are you holding the pans underhanded or overhanded? Do you use a side-towel when you hold them? I sometimes wonder if people who don't like All-Clad handles are holding them upside-down. Personally, I like the All-Clad handles (though not the price), but then, most of my pans have even less luxurious handles.
I'm not sure if you've got any Tribute cookware already, but for what it's worth, the bare tri-vent Vollrath Tribute handles feel kind of "icky" if you don't hold them using a towel, not to mention that they get much, much hotter than the handles on any consumer grade cookware. I would not recommend handling them without a side towel.
Edited by will47 - 10/12/11 at 7:28pm