Stainless Steel Saucepan With Glass Lid, Sauce Pan, 2.5 Quart Cooking Pot, Perfect For Boiling Milk, Sauce, Gravies, Pasta, Noodles

These simplified my cooking
I am single and like to cook, but tired of having to use so many pots and pans because just cooking for myself caused different quantities of mostly liquids in my favorite recipes. This in turn caused a wider variety of pot and pan sizes. I discovered induction cooking but quickly found that most of my pots and pans wouldn’t work with it, so I have slowly been replacing the stuff that doesn’t work with stainless steel.These pots are not only strong and sturdy, heat up very quickly, and are tall and deep, they also have measurements on the inside that you fill to without having to use measuring cups. The strainer lids let me cook pasta and strain them without having to use something else to strain out the water, broth, or whatever other I cooked the pasta in.I purchased 2 of these at the same time and have been very happy with them, especially since I don’t have nearly as many boil-over episodes as the shallower but bigger around pots I used to use. I can really recommend these to anyone since they are stainless steel and work on any type of stovetop but really shine (pun intended) when it comes to induction cooking.

The lid is the key
Love the glass top with steam and straining option. Love the handle but must be careful because it does get HOT

Exactly what I needed
I like making bismuth crystals on my stovetop and needed a replacement saucepan. Specifically, I needed a saucepan that was shaped like a stock pot, but under 2 quarts, preferably 1.5 quarts. It also needed a strong handle and good heat distribution. My first choices cost a hundred bucks or more and haha no, that’s not going to happen for something I do on the stove for fun. I had balked at paying more than ten bucks for a pan I was going to essentially ruin, but after some false starts, I finally gave in and bought this one and I am so happy that I did.Ideally, a pan for melting bismuth needs to be thicker all around to facilitate slower cooling rates. This has a thick bottom that nicely distributes heat and keeps the center hot enough that crystals can grow. All I have to do to slow down cooling around the sides of the pan is wrap it with some insulation, which I do anyway. The nicely clad bottom means I don’t have to worry about it cooling faster than the top.Others had recommended a bain marie for this, but that would require using something like vice grips or pliers and I wasn’t comfortable with that. I like having a handle on the pan itself because it’s easier to pour and tilt that way. Normal saucepans, I have to tilt it back-to-front, pouring towards me (dangerous) or away from me (poor visibility). The shape of the handle on this pan is perfect because I can pour it just as if I was pouring a pitcher.The handle does have a downside, as it appears to be welded on rather than having rivets that go through the pan. For cooking, that’s probably fine, but I don’t quite trust the handle when I have 30 lbs of liquid metal to lift. However, the shape of the handle means it’s stronger than if it was the usual saucepan handle that sticks out. The handle is also still essential because it means I can use it to direct pouring with one hand while supporting the bottom with the other (holding a thousand and one hot pads between me and the pan). If the handle was riveted, I would have given it a full five stars. Though since we can’t do half stars, I had to pick a 4 instead of 4 1/2.I might wind up buying another one of these pans for cooking because I really like the way it works. I can already see how useful it will be for making sauces and smaller amounts of noodles. Especially when pouring is involved. I like making my own broth and this would be perfect for smaller batches when I’m not in the mood to make 20 quarts at a time.Oh, the listing says 1.5 qt, but it’s really 1.5 liters according to the markings inside, but that’s not really much of a difference. 1.5 liters is 1.585 quarts.(Note: The first picture is the pan before the metal melts. Second is one of the crystals I made.)

This was a considered purchase for me but it is a real keeper. Fantastic quality and perfect for milk, sauces and custard. I also boil eggs in mine to make it easier to drain the hot water off.