Cuisinart 719-18P Chef's Classic Stainless 2-Quart Saucepan with Cover,Silver

If you only have one pot in addition to your frypan and roaster, I'd recommend this 2-quart one or the equivalent 3-quart model. This one sits on the back of my stove all the time -- gets used, washed (easily!!) and put back there frequently. Heats well, cleans nicely, and strains astonishingly well with the multiple use glass lid (good for draining off boiled eggs, pasta, reheatable packages of previously prepared food, etc.). Keeping a little moisture in your food or stirring regularly (or both) makes the pot almost wipe-out clean. If you ever get food stuck on the inside, just soak in the sink for 10-15 minutes in soapy water (cold for starchy foods like oatmeal, hot for anything else) and watch the stuck-on food slip off under the faucet afterwards (avoid the dishwasher, though, if you'd mind if the mirror finish starts to wear down a bit...). This is the most used pot in my whole house and has been for almost 20 years. Love it and give it as gifts to others, too.

Perfect 2 Quart pour pan, cleans up beautifully in the dishwasher.

You just have to love Cuisinart as a company. They make great quality kitchen wear we can afford!

Completely love this wonderful pan. I use it much more than I thought I would. Beautifully made and very useful. Highly recommended! UPDATE years later in 2025--well, I left the first pot I reviewed (bought 2016) on the stove and burned the heck out of some food, ruined the pot, and had to throw it away. I waited for YEARS to replace it because it's so expensive and I already owned other (cheaper) pots of course and could get by. But I always had it in the back of my mind that I might buy another one of these someday. I recently got a windfall and decided to splurge on some little thing, and I bought another one of these. I'm glad I did. It's a BEAUTIFUL pot and very handy, just the right size for a lot of things, and the lid has two different size strainers built-in which is nice. Really the right decision to buy a second one. I'm babying this one, and being more careful how I handle it. I now have five top-quality pots and pans for cooking, two different brands but all high-quality stainless that ought to last forever (if I don't ruin them by negligence). Again, highly recommended. A satisfying possession that I admire every time I use it or clean it. And by the way, when you burn something on stainless and think the pan is ruined, try 1/2 white vinegar and 1/2 water, boil for 15 minutes, then add three heaping tablespoons of baking soda and boil another ten minutes. Scour with a sponge. You don't need to use anything sharp or harsh that would scratch the pan. You'll see progress. You might have to do it a second time, but be patient. Finish off with Bar Keeper's Friend powder (the powder works much better than the liquid cleanser). You can bring almost any stainless pot back again even if you think it's ruined. Wish I knew that years ago.

I haven't had any major problems with food sticking to the pan so far. I cooked rice, I fried ground beef and vegetables, I cooked some sauces and I fried eggs. The only thing that didn't work very well were the eggs. The rice got slightly stuck, but I left it on the pan for a while after it was cooked. Hot water with some baking soda cleaned everything up quickly. I washed in my old dishwasher. It comes out clean, but with some water stains. I might get a first pass on the dishwasher, then hand wash to finish. I blame my dishwasher, not the pan. One downside is that the lid handle gets really hot, so I have to be careful not burn myself. Otherwise I would give it a 5-star rating.

I have a whole set of these saucepans, and love them! I have other stainless stockpots from varying manufacturers, one is almost 20 years old and I've learned a few tips about keeping stainless cookware looking good: 1. Don't put it in the dishwasher. Hand washing and drying doesn't take that long, and is so worth it. 2. After drying, wipe the interior with a little oil. I use a dab of coconut oil on a paper towel, but any oil will do. This will not only shine up the interior, but will clean off any remaining residue AND over time will make the pot much easier to clean. It won't be exactly "non-stick", but after a few uses - wiping down with oil after each use - you'll notice a difference. 3. Use lower heat than you probably are used to. These suckers conduct heat VERY well, and it's easy to burn things. Also, if using a gas stove and the flame is too high, it will discolor the finish on the outside of the pot. That won't affect performance, but it won't look so pretty. 4. If food is burned on, put enough water in the pot to cover the burned on food and put it back on the stove, bring to a low boil and then let it cool. That should loosen the burned food. I let my old stockpot burn dry once, and I had to repeat this a few times, and soak it a few times with detergent, and use some stainless sink cleaner, but did eventually get it clean. Use lower heat and watch the pan!

Great 2 quart sauce pan with a glass strainer lid. Nice heavy thick bottom for even heat distribution. Great for 2 people meals or side dishes. I cook 8 ounces of pasta all the time with this pan. Cuisinart also makes a 3 quart version that cooks 16 ounces of pasta for a family meal.

The product details say Made in USA but the item that arrived is Made in China. Returning without opening.