Cuisinart755-26GD 5.5-Quart Multi-Purpose Pan Chef's-Classic-Stainless-Cookware-Collection

I've made pasta in it, large batches of sauces, stews, tossed salads in it (pretty easy with the lid on, which has a lip going down into the pot)and found this a good shape overall for many things. I now have three pans in different sizes in this Chef's shape from Cuisinart, in addition to a slew of standard pieces, and find myself reaching for these the most, other than the 8" fry for mushrooms, onions, etc.This is very adaptable and useful pot, does many different things, looks cool, doesn't have a long handle to get in the way of your other pans and is a snap to clean, just like any good Stainless Steel is. Not too heavy, either, which is nice if you have mobility or pain issues with your hands.Seems well made, like all their stuff, the glass lid, a departure for them, lets you see your work without releasing vital moisture, and can provide "waterless" cooking quality seal... there is no vent, which is good if you know what you're doing, not so good if you don't. The lid is domed enough to return condensate to the sides of the dish, which helps cut crusting and sticking, and keeps things most.I don't eat meat, but you should be able to do a small chicken or cornish hens in here and have that come out very very moist.AS WITH ANY STAINLESS COOKWARE, a couple notes: keep the heat LOWER than you're used to with aluminum and other materials. Steel is fast. Keep the food moving. That is normal in any pan, but with stainless, heat transfers quickly, so keep it moving and pay attention to how fast it's searing: you save time and energy with Stainless. Lastly, let is soak before cleaning, usually the duration of your actual dining is quite sufficient and I have never yet needed anything more aggressive than a Dobie Pad or other NYLON scrubby.ALWAYS season new Stainless cookware. Keep it seasoned: this means trying to NOT use soap on the inside, but to use only very hot water and the nylon scrubby or a sponge. It's safe, natural and after several times of cooking, will be as good as teflon but smoother.Use ONLY a sponge on the outside if you can, so you don't scratch the nice finish. This is a good shape, looks like you know what you're doing, even if you're still learning, and should last a long time with a little care.It cooks evenly, quickly, works great. As with any disk/encapsulate cookware, do NOT let the flames from your burner exceed the width of the disc, and don't use it on an electric that is wider than the disc. That's one sure way to mess up or maintain the overall look of your lovely Cuisinart Stainless.It's always on sale for pretty attractive price on Amazon, so... get one! Believe me, you'll use it, even if you have no other Cuisinart Stainless encapsulated Chef's Classic cookware. This is useful.

I have mixed feelings about this pot. On the one hand, I like the quality construction, the glass lid (which seals very well), and the shape. This is my second item in the Chef's Classic line.There are a couple of things about this pot that I don't like, and they are big ones, so that's why I knocked off two stars (meaning I think this pot is just ok, not great and not awful). First, it takes FOREVER for water to boil. Not forever as in 10 minutes, but more like 45 minutes. You're not supposed to use this pan on high heat, so that's at a 6 on my stove, which is the highest I ever turn it up with stainless steel. Second, the base of this pan is significantly smaller than that of a stockpot, which makes it hard to use on the larger burners on my glass top stove. I believe the measurement is in the product description, so that's my fault for not measuring the burner, but I think it's annoying regardless.I guess I would say that if you have to cook something in a hurry, or if you just want it for things like boiling pasta, then keep looking. If you want to use it more like a slow cooker or have a lot of time to spend standing over it and waiting for the contents to get hot, then this is the pan for you. In my kitchen, it will probably only be used for anything that needs to simmer for a couple of hours. I wish I would have sprung for the Multiclad Pro or Calphalon Tri-Ply stock pot instead, even though they are 4-5x the price.Update 6/20/13: I came back to add a star. Since I had decided I didn't like this pan at all, I started using it in ways I wouldn't normally use my cookware. I used a metal whisk in it. I even used a metal hand blender in it. Honestly, I was kind of hoping to destroy it so I could get it out of my house, but it has held up. It has a few scratches on the bottom now, but they seem to be only cosmetic. I have used it as a large mixing bowl for double batches of muffins, and as a popcorn bowl for our air popper (it works great for this because of the large circumference of the top). In terms of cooking, I mostly use it for soup now. If I make something like potatoes in it, I just start them well ahead of when I think I need to. For something I was really disappointed in at first, this has turned out to be a pretty great little pan.Update 1/9/16: Three years in, I love this pan and have upgraded it to five stars. Shortly after I wrote the original review, I did go out and buy a Multiclad Pro stock pot. It's beautiful and a great investment, but do you know which pot I reach for almost every time? This one. It's a workhorse, and it has held up well to almost daily use. If something happened to this pot, I would buy another one in a heartbeat...but at this rate, I'm pretty sure it will last forever.

To think I almost didn’t buy this pot! After reading some of the reviews in which people mentioned that it was too lightweight, I almost didn’t buy it. I decided to give it a try, and I absolutely love it!First of all, it’s just lovely on the stove. I appreciate the rounded bottom, which does make it super easy to scrape contents into another container.As far as how heavy it is—if you’re used to using the Cuisinart chef’s series, this will not be a disappointment at all. I find it to be a good and comfortable weight. It’s not a bit too light. The lid is heavy. The pot can be used in oven up to 450 degrees, but the lid can only be used up to 350. This size is perfect to have around for family meals. Great for pasta, soups, etc., and is a perfect size for a large chicken.Clean up is easy. If you do have anything to stick to the bottom, soaking with hot water and some dish soap for 10-15 minutes is usually plenty to easily wipe out the cooked-on food. If you do this, you will never need to use any abrasive pads to clean.This pot would make an excellent gift for anyone who loves to cook for a crowd.