Great Versatile Pot
This 5 qt. pot is an addition to other open stock stainless steel Caphalon pots and pans I've purchased recently. It's 2 short handles are great for tight spaces on the stove and balancing. Food cooks evenly throughout the pot, plus I can bake meals in this pot! This pot cooks better than any non-stick pots I've had. Cleaning the pot is easy (even for someone like me who is prone to overcook food). I use few pots and pans so versatile cookware is important in my household. I am changing out all my non-stick pots and pans for stainless steel and have not been disappointed with any Caphalon stainless steel pieces I've purchased. I don't think I'll return to non-stick.
I love all of the Calphalon Stainless Steel
This cookware is the best I love it, and the price of this 5 Qt pan was such an amazing deal. I have gotten away from non-stick cookware and have only been using Calphalon Stainless Steel. It has 3 ply core through out the entire pan (not only on the bottom as some pans have) which allows it to heat evenly all the way up sides. The reason for not using non-stick pans is that the chemical it disperses can be fatal to my birds.
I first thought that with stainless steel my food would stick to the bottom of the pan but I was wrong they are beautiful and clean up nicely. I have been using these pans for about 10 years and I don't have any complaints. All I do is heat the pan for a couple minutes on low heat and then add a touch of oil and put in the food at medium/low you don't need high heat with these pans.
When I finish cooking I don't leave it on the hot burner, I move it to a different burner or if the pan is empty I put it on a dry towel on my counter and let it...
I like it, but I don't love it.
I like that the pan is big enough to cook four pancakes or grilled cheese and can hold alot of vegetables. Of course, it does stick more than non-stick, even though I started using oil to cook scrambled eggs. After I plate my food, I add some hot water to the pan and put the lid on so it can soak while I'm eating. When I go to wash the pan, the food can be hard to scrub off, but it is not too bad. If it took me 30 seconds to wash my non-stick, it takes about two minutes to wash the stainless, I can live with that. When I want my pan to sparkle, I'll use the barkeepers friend, just sprinkle some on, rub it around for 30-60 seconds, rinse off and dry, good as new. A couple of things about the pan that do bug me, it doesn't conduct heat as well as I thought it would. The pan is lighter than my old non-stick, and just like my old pans it has hot spots. I poured some egg whites into the pan, put the lid on and watched. One side of the pan cooked the eggs, the other side was completely raw...
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