Good Stuff. This is an outstanding piece of cookware that I picked up for $99 @ williams-sonoma. The lid is nice thick glass and the insert is high quality stainless steel. I use the steamer insert mostly to strain pasta, but I have steamed a few veggies in it. I primarily use it to cook pasta, because absolutely nothing sticks to the surface. You can leave it sitting on the stove overnight (important if you're cooking for a date) and not even dried, cheesy, crusty pasta will stick to it. All you have to do is blow on it and it comes right off. It's great.Another nice thing about this cookware is its amazing heat conduction and temperature control. On an old gas range with fairly weak burners, it typically takes about 7-8 minutes to bring the full 5 quarts from room temperature to a roaring boil. I'd like to see any other cookware do that.
Calphalon One cookware is simply the best in the world.
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Product Description:
Build savory sauces with plenty of room to experiment - plus ahandy insert to expand your cooking options. Calphalon?(tm)s revolutionary anodization creates an exceptionally durable cooking surface that(tm)s a snap to clean (tm) inside and out! Ergonomic handles stay comfortably cool on the stovetop. Oven safe to 500 degrees. Covered by a lifetime warranty.
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