Cookware – 3-Quart Stainless-Steel Sauce Pan – 5-Layer Stainless-Steel Cladding – Professional Kitchen Utensils – Made in the US – Induction Compatible

The lid was missing, so I had to return it

premesso che ogni padella/utensile da cucina è adeguato allo scopo per cui è stato creato, se si utilizza questo tegame come si deve, il risultato è fantastico. qualità costruttiva favolosa, mi piace anche solo vederlo sopra i fornelli. finiture ottime, manico ergonomico che non si scalda mai, coperchio che calza alla perfezione. va saputo usare, ma seguendo le semplici regole di preriscaldarlo a temperatura sostenuta, lasciarlo raffreddare ed utilizzarlo poi a fuoco basso/moderato, ci fai tutto senza si attacchi niente: pasta, verdure, salse, sughi, minestre...tutto. I bordi alti sono ottimi per il contenimento degli alimenti anche durante il salto (pasta/verdure), e l'interno così spiccatamente arrotondato è perfetto per il movimento del cibo con durante la cottura. io da tempo ho solo padelle e pentole di acciaio e ghisa, niente più antiaderenti. si può fare... ma serve roba di qualità. uno per volta ne ho comprato, selezionando bene, sempre, ciò che mi serviva e spendendoci un pò... ma il risultato è eccellente. poi è vero è caro, ma questi utensili in acciaio sono eterni. super consigliato.

Most likely I’m spoiled by using 7-layers Viking stainless steel (back then it was manufactured in Belgium by I think Demeyere) and 5-layers All-Clad. The reason for me to buy Made In was curiosity and 3 quarts saucier shape. Because of the shape it works very well to “mantecare” risotto and short pasta. Heating is even. The vessel is heavy and solid. The main difference between Made In and All-Clad or Viking - the surface is not as smooth, there is some “roughness”. It makes it better for searing, but it gives you more trouble in cleaning. All-Clad and Viking take less effort to clean, but bottom gets discoloration immediately and require Bar Keepers Friend. Made In doesn’t show discoloration but requires more water and soap. Overall I like the shape and feel, but for cooking comfort and experience I would stick to 7-layers Belgian made Viking and 5-layers USA made All-Clad. UPDATE: After 3 months of heavy usage, the pan has consistently delivered excellent results. It's become my go-to vessel for making risottos and short pasta. The 5-ply stainless steel construction ensures even heat distribution, preventing hotspots and allowing for precise cooking. The shape of the pan is perfect for stirring and reducing liquids, which is key for dishes like risotto or "creaming" the pasta sauce. Cleaning has been a breeze, and the pan still looks ok. Overall, I'm very satisfied with its durability and performance. Update after one year of use: I’m changing my rating from 4 stars to 5. This has become my main cooking vessel in the kitchen — perfect for pasta and risotto. Very happy with the purchase.

Product as described and in the product pictures! Well packaged, great quality material. Easy to use! TOP!

One of the best pans in my arsonal, it is a do it all deep dish pan ideal for pasta dishes. This pan has the depth needed for large volume, the curved walls for sauce tossing/coating and is well balanced. It is lighter than it looks, has an even heat spread and ticks all my boxes. Build quality is 10/10. Do not hesitate, it is worth it

I’m a retired chef of some 50 years. I don’t want to buy cheap, I want to buy right. This is good kit. Weight is nice, handles fit well in the hand. Great heat distribution. Cooks as good as any pan money can buy. Saucier is a good buy, nice curve at the base, easy to work in the pan. I have all three of the various sizes. I’m very happy, it will last a life time. Keep it looking nice and clean, looks good.