This is a great pot. It's the perfect size for really anything. You can cook pasta, make porridge, saute, make soup for 2-3 people. It's a great size for the in between. It's not heavy which is great, the lid is great. I did burn something in there once and I still see some residue on there, even though I scrubbed quite hard, but overall it's a great pot! I'm inclined to buy another one. This is a great pot. It's the perfect size for really anything. You can cook pasta, make porridge, saute, make soup for 2-3 people. It's a great size for the in between. It's not heavy which is great, the lid is great. I did burn something in there once and I still see some residue on there, even though I scrubbed quite hard, but overall it's a great pot! I'm inclined to buy another one. Read more
I love the pan as I love all of my Cuisinart set. This pan is not quite as thick as my set, but it is still a good pan. A few heavy-thickness pans are better many thin ones. You can do so much more with them. The only problem is that I can't use the lid when I'm boiling water. Two times now it has gotten stuck fast due to the vacuum created while cooking. Somewhere I read that might happen, so I was prepared. I tried many tips to get it loose that I found on the Internet and even called Cuisinart. The hard part is the more you move the lid, the tighter the suction gets. Finally my son was able to pry it off without damaging the top. After going through this twice, I only use it as an open sauce pan now and choose another if I want a lid. Yes, it got a couple black spots, but they don't affect the performance and I don't need showroom perfect pans. The bigger issue for me is that they clean the easiest of ANY pan I've ever owned by simply following the directions (just add water after cooking and let it set a bit.) The food comes right off, and I've never had to use anything but a soft scrubby on them. Don't use HIGH heat, just medium-high at the most per the directions. They heat very quickly. I've burnt them BADLY (not on high heat, just by letting them go too long) and they still clean like a dream. It's as simple as adding baking soda and water, then boiling about 10 min. or so til the water has gone down. Then use your soft scrubby on the empty pan. The burnt-on thick black food flakes off and cleans up like a champ. And if you forget to add water and the food dries on, just add the water, put the lid on, and leave it for a few hours. When you come back, they clean up easy peasy. I'd buy this pan again if I needed to. Read more
Really great shape and size. Would be very useful, but the side walls are not triply and they burn constantly. Splatters instantly carbonize and are very hard to clean. I would happily pay more for the pan with triply walls, but it does not exist. Read more
I'm a HUGE fan of homemade mac & cheese, as well as meat gravies of all types. This pan is amazing for my fav foods- the wide gentle slope fits my favorite whisks well so I can avoid the dreaded crusty burnt corners that often formed when making a half gallon of cheese sauce in a straight sided sauce pan. It's also fantastic for reducing stocks- I use it to cook down chicken, ham, and other meat stock before freezing (saves freeze space, and can I can easily reconstitute it later). As someone who has worked in pro kitchens for (longer than I like to admit) I readily admit there are higher quality saucier-type pans out there, but I bought this for $20-$25 bucks and it's one of the best values/excellent return on investment pieces in my home kitchen. While I don't use the lid very often, but it's well fitting and of a much better quality than I expected for cookware in this price range. Overall, it's a great piece for cooks don't want to spend $80 on a (fancy brand) saucier but want to try cookware of this type, highly recommended. I can't address the issues with dishwashers other reviewers have brought up as I NEVER put any of my pots/pans through the dishwasher because I was taught that is bad for them- so skip the dishwasher and you'll likely be fine. Read more
I ran into a recipe called pasta al limone that I have fallen in love with. Now, the particular video I was following was using a saucier pan, so I ordered this one after making the dish several times. Previously I had been using a 3qt Cuisinart saute pan. After two uses I saw these black spots in the bottom of this saucier pan. This pan has only seen super low heat, starchy water from boiling pasta, lemon juice, turn heat off and add pasta, mix in butter. These are discoloration marks that even a stainless steel scrubby can't touch. Now, supposedly these won't hurt you. And I believe that. But my SS saute pan never got these spots in it. I have to wonder why this saucier pan did... I'll keep using it. The pan is fantastic otherwise. But I wonder if a slightly better quality of SS could have been used? And I'm curious if the whole bottom will eventually turn black? Or if this is normal for this pan? Read more
