Precise Heat 5-1/2-Quart Surgical Stainless-Steel Stockpot

Precise Heat 5-1/2-Quart Surgical Stainless-Steel Stockpot Accessories

Precise Heat 8-Inch Element Omelet Pan
Precise Heat Surgical Stainless-Steel Oversized Skillet
Steam Control 12-Quart Surgical Stainless-Steel Stockpot
Precise Heat Element Low Pressure, Pressure Cooker
Precise Heat 3-1/2-Quart Surgical Stainless-Steel Oil Core Skillet
HealthSmart 16-Quart Surgical Stainless-Steel "Waterless" Stockpot
Precise Heat 24-Quart "Waterless" Stockpot with Deep Steamer Basket
Precise Heat 30-Quart "Waterless" Stockpot with Steamer Basket
Chef's Secret 15-Piece Element Stainless-Steel Cookware Set
Dream Supreme Plus 100% Gel Filled King Pillows, Set of 2

Precise Heat 5-1/2-Quart Surgical Stainless-Steel Stockpot Reviews

I wanted to try just the stainless but didn't want to pay what some of the professional cookware costs. It is really easy to clean too. I too bought this pan when it was less than $20, and I think it is absolutely worth much more. I've always used coated pans but hate they way they start to peel. The bottom is really thick, and the pot is heavy, but not too much so to lift easily, and it really doesn't stick. I didn't know anything about the waterless feature and didn't buy it for that, but since using it (which I do several times a week) I've learned that the pressure lid is a little like using a pressure cooker. If you can find this on the Friday sale, buy it. I was replacing a pot with non-stick coating that was peeling inside.

I like cooking curries / spaghetti sauces etc. It is easy to modify standard casserole/sauce/curry recipes to go "waterless". Very thick multi-layer heat retaining base. A very good pan, and a steal at Amazon's current price (less than $20).

In person this pan looks a bit shallower and wider than it does in the picture. This is far better for that purpose than an open skillet because it is deep enough to catch the spatter. The lid and sides of the pan are nice and thick too. 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. that start out with browning onions or meats.