Cuisinart1.5 Quart Saucepan w/Cover, Chef's Classic Stainless Steel Cookware Collection, 719-16

I'm in the process of replacing my pans with plastic and I have a wonderful old set of Reverware that they don't make anymore. But the handles are all plastic and while they will last a million years, I don't want any plastic in my kitchen. So I bought a set of stainless steel pans, but needed to supplement the smaller sizes, which I use more of. I bought one of the 1-quart and 1 of the 2-quart pans. This Cuisinart 2-quart pot is built to last. It's heavy, and will endure all my cooking nightmares. It's dishwasher safe, which is a must for me. It's 4 cups and has a very light measuring gauge inside which I can barely see, and am sure will rub off in time. The lid is not glass, but metal and is very sturdy as well. Completely happy with this purchase.

A 2-quart stainless steel saucepan without nonstick coating for recipes with a lot of lemon or tomato (stainless steel is nonreactive), or the times when you make something (7-minute frosting, for example) that has to be beaten with a mixer while it's in a pan over the heat. Comes with metal lid. I saw a more expensive version that comes with a glass lid while I was searching Amazon, so there is a choice out there. Measures marked inside for 2 to 6 cups. Hole in handle for hanging. I have put it to work in my kitchen, and this pan heats evenly. It will work on an induction cooktop according to markings on the base, but is not heavy and hard to handle as many pans with this feature are. Reasonably priced. If this is your first piece of nonstick stainless steel cookware, be aware that it requires different treatment than aluminum and/or nonstick pan during both cooking and cleaning.

I really like this pan! It’s a solid pan and worked really well for cooking a brown sugar/butter mixture for a bar recipe. I was afraid I’d have a hard time cleaning the pan, but nothing stuck to it. It cleaned up so easy, the handle stayed cool, and what I cooked in it turned out great! I only wish I’d bought it sooner.

I like this pot. It's neither too big nor too small. The handle doesn't get hot. It pours easily, and it's not too heavy. I'm embarrassed to admit that I've burned two of these badly by forgetting they were on the stove. But I went ahead and replaced them with the same thing because it's really a perfect little pot for me to boil water and heat up simple things. I hope this is the last one I have to buy!

For many years I have used Caphalon commercial anodized aluminum sauce pans. They are finally beginning to spall and flake on the outside, so I decided to try a stainless steel sauce pan. This looked like a good middle of the road pan, and not too expensive, so I bought it. The first attempt to use it was for steel cut oats. I toast the oats in butter before adding the water. As the pan heated up with its contents, I heard a faint popping sound within the bottom portion, due most probably to the dissimilar expansion rates of the steel exterior vs. the sandwiched aluminum core. As a mechanical engineer, these sounds trouble me a bit, because they are usually harbingers of some kind of early failure in the attachment bond between the metals. Anyway....on with the oats.After 10 minutes on the lowest setting of the smallest burner on my LP range, the oats were burned (my usual toasting time on the Caphalon thick aluminum took about 10 minutes). However, the stuck-on black material easily came off the bottom with just a plastic scratch pad and some water. Second attempt went better - I paid attention, and they were done in just 3 minutes. I noticed that the bubbling of the butter occurred quite evenly across the entire bottom of the pan, due to the heat dispersing characteristics of the aluminum "sandwich" layer in the bottom of the pan. Once browned, I added water to the pan, and placed my cast iron flame tamer over the burner. (I hate LP ranges - it's like cooking over a laboratory bunsen burner).The simmering period (I let them go for 1 hour) was excellent. The water boiled very gently, and in spite of the tiny gas burner, the heat was dispersed very nicely, with steam bubbles rising equally across the entire bottom of the pan. For heat dispersion abilities, I would rate this pan a full 5 stars, as it is better even than my heavy cast iron, and weighs much less.It loses one star because even though the handle on the lid looks hollow (and therefore cool), it still gets too hot to touch, even with a low burner flame. But then so did my Caphalon. Note to self: Use a potholder on the lid. This deficiency is fully corrected on the pot's handle, which stayed at near room temperature throughout the cooking process. 5 stars on the handle - well made, very sturdy, light weight, and stays cool to the touch.Lastly, the rolled edge on the rim of the pan, and the manner in which the lid nests inside, works very well to reduce or eliminate steam condensation and dripping down the exterior sides while simmering liquids. Performance on this was excellent.I suspect this pan, like any stainless steel cookware, will eventually get blackened a bit on the outside, unless you are very diligent at scrubbing it off after each use.All in all, I am quite satisfied with this pan, and would recommend it.

High quality, nice stainless steel cooking pot.Bought it because stainless steel is more healthy to cook with than aluminum pans.Did not disappoint on qualitySturdy handle.Easy cleaning

Excellent. If you burn it use Barkeeper's friend and it will revitilize. Very sturdy and shiny, just not non-stick

Nice lookingMade wellCook’s beautifully