All-Clad Stainless 3-Quart Saucepan with Loop

Versatile and sturdy saucepan
Whether you are simmering a delicate soup, making jam, reheating yesterday's dinner, or you have put beans on the stove, at a boil, and forgotten them - utterly, with a trip to the library and an assortment or errands done, returning hours later to a smoke-filled house and unrecognizable ashen material on your All-Clad Saucepan - this wonderful pot will handle the task. Conscientious cooks will love its weight, even heating, and versatility. Distractable cooks will especially appreciate the fact that it cleans up without a hitch. In addition there is a sensible 'loop' in the handle for hanging from a rack, and another in the lid's handle, so that you can slip the lid handle down the pot's handle, and hang the set neatly from a pot rack. I've had mine for years. The weight is just right, it is good-looking, made in the USA, and a double-boiler insert is available for this size, which is also a good item, and usable as a separate saucepan if need be. Great product, and worth the money,...

Good Pot but not the most used one.
I have a set of All Clad pots and I tend to use the 1, 2 & 4 qt pots more often than the 3. I suppose that's because of the choices I have. Needless to say, the 3 works best as the bottom of the double boiler or the steamer insert. (The one that fits the 3 or the 4 qt pots.) And that's what I use mine for.

3 qts doesn't hold quite enough water for cooking pasta for 3. It's a little too big for 2 cups of rice, it's too big for a pt of soup. (That's 3 servings) Yet sometimes the 4qt pot is too big and then I reach into the back of the cabinate and pull this pot out.

So my recomendation is if you want to use the ALL CLAD double boiler (A good double boiler insert) or Steamer insert Get this pot. Otherwise fill in the other parts of your collection first. Of course if you are feeding 5, instead of 3 you may find yourself wanting this pot vs the 2qt than I do.

Positives: The pot is really well made. It's hard to burn stuff in it with that thick core, and Stainless steel goes...

Top of the line cookware
Heavy cast or rolled aluminum is the optimum material for pots and pans. Based on this fact, Magnalite cast aluminum gourmet cookware was the best you could get from about the 1950's through the '70's. However, there are some problems with aluminum as a cooking surface. Some foods react with it and cause discoloration; it's hard to clean, a fact that became glaringly obvious with the advent of non-stick surfaces. And there have been reported health issues related to cooking food in contact with aluminum (experts currently assess the risks as insignificant).

All-Clad is the heir apparent to the position of "creme de la creme" among cookware. The inner layer of metal is aluminum to evenly conduct heat throughout the pan. The cooking surface is stainless steel, the ideal surface because it is non-reactive, easy cleaning, and more durable than nonstick compounds. All Clad offers a variety of exterior finishes to suit your taste. Finally, this line is WELL BUILT. It will...

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