Tri-Ply Stainless Steel Saucepan with Glass Strainer Lid, Two Side Spouts, Multipurpose Sauce Pan with Lid, Sauce Pot, Cooking Pot (Tri-Ply Full Body, 3.5 Quart)

I have been working to downsize my own collection and phase out the non stick pans recently. After researching materials a lot I decided for an everyday sauce pan (to cook for 2) going forward I wanted something in stainless steel.I eventually settled on this pot and after several weeks of regular use I can say that overall I love it.Pros:-18/10 stainless with no coating for those concerned that modern non-stick options may not be any safer than Teflon turned out to be after enough research was done.-Heats great and seems to cook very evenly.- dishwasher safe as long as you aren't bothered by occasional water stains (boiling a little vinegar in the pan will remove those if they bother you).-Straining lid is a bonus I was not originally looking for but has proved very convenient.-pour spouts on *both* sides is very convenient even if you aren't left handed as there are times I find being able to pour left handed is easier for the specific thing I'm doing. The spouts also have been impressively accurate in pouring and stopping the pour as I want and I've not had issues with spilling/dribbling food or liquids everywhere when I've used this pan's spouts.-Solid, but manageable weight* - it's heavy weight enough that it cooks well and evenly but isn't terrible for an average capable person to move around. Note however, one of the things I was hoping for with this pan was something light enough to be easy to use by my wife who has chronic conditions that impact her energy and strength. This pan is light enough she *could* use it with effort, but it's too heavy to be easy for her to use either and she likely will not use it much herself for that reason. I suspect part of this issue is with the pan's weight itself but part of it may be due to the design of the handle being awkward and not necessarily designed to provide the optimal leverage for people with limited strength and ability. (More on that on the cons section).Cons:-The Handle. While it does not get hot quickly (except the 1-2 inches closest to the pot itself), the handle *is* awkward/clumsy feeling. Note both my partner and I have smaller hands (women's large/ men's small glove size usually) so perhaps for others this is not an issue but for us the handle doesn't feel natural and is awkward with the shape/angle it has. This is only a mild problem for me, but for my wife who has very limited energy and strength this makes the pot difficult to use. I think with a slightly better handle design the weight would work for her, but this handle makes the weight of the pan and contents feel heavier due to the physics of the design I believe. (I say this because I find it feels easier to control by griping up closer to the pot, but that is where the handle would get hot and not practical when in use. In addition we did find another pan to use alongside this one with a very different handle design that only weighs a few ounces less, but it *feels* much lighter/easier to use due to the handle design). The handle is the only real complaint we have and the reason I would only give this pan 4.5 instead of a perfect 5 stars.- the lid is not oven safe like a pure metal lid would be. This is a feature not a flaw though (the glass makes it easy to see the contents without releasing steam and makes it easy to see how much liquid is left to drain off you're using the straining feature). Lids I have for similar sized pans for nicely so *if* you need this to go in the oven with a lid a cheap all stainless steel lid that fits should be easy enough to find. -do note there is room for a little steam to escape at the points where the spouts are. I have not seen that cause an issue with cooking, and unless you're trying to pressure cook you want *some* steam to escape anyway, but if that is something important to you, be aware.- there's a little more to learn/ keep in mind when using stainless steel than cheap Teflon pans (this is not something specific to this pan just all stainless steel cookware). However I did learn how to use it (see below for tips) and I have had no issues with sticking food/etc.. it's quickly become a beloved pan when I'm cooking.Tips for cooking in stainless steel:- Preheat the pan before adding your food (and ideally get your food out of the fridge and let it warm up in the room temperature for a little bit before adding it. -Use cooking oil before adding food (not needed if you're boiling water for pasta or something of course).If searing meat etc, don't try to turn the meat over too soon -doing so will risk the outer layer on the food sticking and pulling off from the rest of the food and then burning (and food sticks easily to already stuck-on food bits) - once the meat has seared it should naturally release from the pan surface and not take effort to move/flip (assuming you pre heated the pan and used oil as mentioned).- finally, while you don't want to put food in a cold stainless pan, at the same time don't cook on too high a temperature either. This pan heats well and I found I was setting my burners closer to a 6 or 7 out of 10 for power to get the heat I needed compared to a 9-10 I had to use on my old junk cookware. If the burner heat is really excessive it will risk burning the food. A decent test is to drop a few drops of tap water into the heating pan. If the water just sits there it's too cold, let it warm more, if the water sizzles and evaporates within a few seconds you're close, if it sort of dances/skates around the pan on its own it's hot enough, and if it almost instantaneously evaporates upon hitting the pan it is too hot. (This test takes some practice to learn what you're looking for but works well once you're familiar with it).These tips should prevent most sticking (and if any does occur you can boil baking soda and water in the pan for a few minutes to make it easy to clean off). I can attest that I have made a cheese sauce (onions, milk, cheese, flour, salt and pepper) in this pan using the knowledge that I should Peheat the pan and use some oil for the onions and had no sticking issues.-Finally, it's not a great idea to put salt into cold water in the pan (or to leave salt water sitting in a cold pan for long). If you want to salt your water do it *after* the water is boiling to avoid possible pitting of the metal caused by a reaction between the salt, oxygen in the water (at boiling temperatures water has *very* little oxygen in it), and the nickel that makes the steel "stainless".Final verdict:Good pan and I don't expect to have to replace this for a very very long time (or ever). I like many of the design features (esp the double spouts). My only real complaint is the handle could have been designed in a more ergonomic way. 4.5/5.0 stars.

I used crappy, old, peeling non stick pots for so long they were just part of the scenery. Then one day I realized that I cook every day and that I was hobbling myself with sub standard cookware. Bought the 2.5 qt and then soon after the 1.5 qt. It's nice to have good tools to work with. The strainer lid/pourer spout are a nice bonus. They seem like solid, good quality pots. I am pleased with the purchase and would recommend to a friend.

I needed to replace an old pot, so bought two sizes of this one. I like the stainless steel because it is easy to keep clean, much nicer than the coated pots because there is no coating to wear off. If kept well, this pot should last forever. Nice looking too! Just soak it or use a Brillo or SOS pad to take off anything that sticks. The pads will not scratch the pot. If you take off the grease before it bakes on, even the aluminum bottom can be kept clean. It’s nice having a glass lid to see how things are cooking. Now if they just made a small pot in this set, it would be perfect.

I love this pan/pot whatever. I want to convert all of my pots and pans to this brand. It feels really heavy duty, and you can see that the bottom of it is thick. The straining thing on the lid is the best!

I wanted to get away from coated cooking pots and pans but was concerned about food sticking to the pot. This pot is fantastic, you must use cooking oil when frying but I made a chili which required the meat be cooked in the pot first and it worked great. No sticking, the pot is easy to clean and looks super as well.

Love this pan, I have the Wolfgang Puck set and for some reason I prefer this pan "I only brought 1 to test." The bottom has that extra layer to keep heat at the right temperature. Will be buying more of these pans.

I like the ease of the straining lid. This is the second pot we got. Had to return first pot. It wobbled a lot. Was not even good for boiling water. This one does not sit flat either. But ok for steaming but not making recipes with sauces since uneven cooking. For the price it could be better.

This will never touch my gas stove, pure induction. Pan is too nice to chance it on my gas stove.

A wonderful pot. Heats up quickly and cooks pasta faster and to perfection. I love it.

I have had a Circulon, hard anodised non-stick saucepan set with glass, integrated strainers in the lids, and poring spouts for several years (good saucepans). However, I wanted to upgrade to quality clad stainless steel set with similar strainer and pouring features . I bought all three sizes of the Avacraft Tri-Ply Stainless Steel Saucepans and haven't been disappointed. Pros: They don't stain (I add salt after the water has boiled); the water doesn't boil away too quickly once they get rolling; the handles (lid and saucepan) stay cool on high heat; they're easy to pour from when draining; and they're easy to clean when I'm done. The steam vent in the lid is an additional improvement over the Circulons. Cons: I had hoped these saucepans would be made in the USA but they're made in China. However, the quality of these saucepans is enough to convinced me to buy the 1.5 QT size for my Mother.

Brought this for our caravan gosh its handy big enough for two and the side pouring is effortless its also very easy to clean

J'adore cette casserole , très contant de l'avoir acheter .Juste deux petits points , le premier est le poids un peu lourd surtout pour le poignet de ma conjointe.le deuxième est qu'il est facile d'égratigner le fond à l'intérieur de la casserole à la première utilisationj'ai simplement passer un fouet pour mélanger une garniture (citron) puis les traces du fouet sontdemeurés incruster !

I love that I can strain this with the lid on , no strainer needed! It’s perfect for making my kombucha, I highly recommend this pot !