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The Farberware Classic 50004 4 Qt. Stainless Steel Saucepot with Lid is made of heavy 18/10 stainless steel, polished to mirror finish. It has an aluminum core in the base for quick, even heating. The base is capped by stainless steel. Thick, durable, rolled rims for drip-resistant pouring. A tight lid creates a self-basting feature that protects the food's taste and nutrients. This saucepot features keep cool phenolic handles. It is oven-safe up to 350° F, it is also dishwasher-safe. Farberware offers a lifetime warranty against defects.
What could be healthier than steamed veggies on a bed of rice or pasta? With this stackable set you can utilize the steam from whatever's simmering below to cook whatever's on top. How's that for cooking efficiency? Functional as well as beautiful, this 3-quart saucepot and 2-quart steamer insert are made of heavy 18/10 stainless steel polished to a mirror finish. The pot has an aluminum core in its base to spread heat quickly and evenly. The core is completely clad in stainless steel so, like the rest of the pot and the steamer, the pot bottom resists corrosion and discoloring and cleans up easily. Thick rolled rims add durability and make it possible to pour from the pot without dripping. Because the pot is 4-1/2 inches deep and comes with a tight-fitting, domed lid, it is roomy enough to simmer stocks and soups and can also be used for braising veal shanks or for cooking chili on the stovetop or in the oven. (The handles are oven-safe to 350 degrees F and stay cool on the stovetop.) The pot and steamer are dishwasher-safe and come with a lifetime warranty against defects. --Fred Brack
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Post Date : Feb 27, 2012 09:34:09A clever design for straining, pouring or covered cooking. The lid has a deep rim with optional straining holes. To strain, line the holes up with the pan's pour spouts and strain with ease. For covered cooking, rotate the lid to close the holes and moisture will stay inside the pan. To pour, remove the lid and use the pour spouts that are built into the pan body.
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