Cuisinart 755-26GD 5.5-Quart Multi-Purpose Pan Chef’s-Classic-Stainless-Cookware-Collection

I like Cuisinart Stainless Encapsulate, and this is no different, VERY USEFUL POT.
I’ve made pasta in it, large batches of sauces, stews, tossed salads in it (pretty easy with the lid on, which has a lip going down into the pot)and found this a good shape overall for many things. I now have three pans in different sizes in this Chef’s shape from Cuisinart, in addition to a slew of standard pieces, and find myself reaching for these the most, other than the 8″ fry for mushrooms, onions, etc.This is very adaptable and useful pot, does many different things, looks cool, doesn’t have a long handle to get in the way of your other pans and is a snap to clean, just like any good Stainless Steel is. Not too heavy, either, which is nice if you have mobility or pain issues with your hands.Seems well made, like all their stuff, the glass lid, a departure for them, lets you see your work without releasing vital moisture, and can provide “waterless” cooking quality seal… there is no vent, which is good if you know what you’re doing, not so good if you don’t. The lid is domed enough to return condensate to the sides of the dish, which helps cut crusting and sticking, and keeps things most.I don’t eat meat, but you should be able to do a small chicken or cornish hens in here and have that come out very very moist.AS WITH ANY STAINLESS COOKWARE, a couple notes: keep the heat LOWER than you’re used to with aluminum and other materials. Steel is fast. Keep the food moving. That is normal in any pan, but with stainless, heat transfers quickly, so keep it moving and pay attention to how fast it’s searing: you save time and energy with Stainless. Lastly, let is soak before cleaning, usually the duration of your actual dining is quite sufficient and I have never yet needed anything more aggressive than a Dobie Pad or other NYLON scrubby.ALWAYS season new Stainless cookware. Keep it seasoned: this means trying to NOT use soap on the inside, but to use only very hot water and the nylon scrubby or a sponge. It’s safe, natural and after several times of cooking, will be as good as teflon but smoother.Use ONLY a sponge on the outside if you can, so you don’t scratch the nice finish. This is a good shape, looks like you know what you’re doing, even if you’re still learning, and should last a long time with a little care.It cooks evenly, quickly, works great. As with any disk/encapsulate cookware, do NOT let the flames from your burner exceed the width of the disc, and don’t use it on an electric that is wider than the disc. That’s one sure way to mess up or maintain the overall look of your lovely Cuisinart Stainless.It’s always on sale for pretty attractive price on Amazon, so… get one! Believe me, you’ll use it, even if you have no other Cuisinart Stainless encapsulated Chef’s Classic cookware. This is useful.

Perfect for soups and stews
I needed to replace my large 5 quart pot that has been perfect for stewing a whole chicken and big batches of chili and soups. This was exactly what I needed to do that. Perfect size to hold a whole chicken.

It is a size pot I was looking for and great for cooking soups i make weekly. Follow the instructions for cooking…no high heat. Medium heat works really well with this pot.

This pot is really well-designed. Just the right general-purpose size, shape and materials. Suited for ramen soups, Thai curries, fish frying, bacon and eggs, and much more. Neat, slim, flattened handles make handing a doddle. Heats up quickly placed on induction cooktop. Highly recommended!