5-1/2-Quart Surgical Stainless-Steel Stockpot with Precise Heat Control - Perfect for Soups, Stews & Large Batch Cooking in Professional Kitchens & Home Use

UPDATE: I wanted to chime in again after owning the pan several years. It has become my single favorite pan for when I am REALLY cooking (that is, making a curry, soup, or spaghetti rather than just frying a burger). It is great for braising meats and sauteing onions and then just dumping in the rest to make a stew. Well worth the bump from 4 to 5 stars.I do agree the lid could be better, but I have both glass and aluminum lids that fit it fine. A GREAT pan.!Original:In person this pan looks a bit shallower and wider than it does in the picture. I like cooking curries / spaghetti sauces etc. that start out with browning onions or meats. This is far better for that purpose than an open skillet because it is deep enough to catch the spatter.It is easy to modify standard casserole/sauce/curry recipes to go "waterless". That just means less water and finishing cooking on very low heat with the lid vent in the sealed position. This does seem to improve the flavor, and makes the pan a cinch to clean up, as the low heat prevents any sticking.Very thick multi-layer heat retaining base. The lid and sides of the pan are nice and thick too. A very good pan, and a steal if you can pay less than $60.