Review on 🍲 T-fal Specialty 3 Quart Handy Pot with Transparent Glass Lid by Maria Cochran

Oh my god I love this thing. I had it for about three months and it was wonderful. I do my best to take care of it properly - I always hand wash it and only use bamboo/silicone/plastic utensils so the interior is pretty much the same as when it arrived. I've had no real trouble cranking the burner (an electric range with old-fashioned coiled metal elements) full on to boil water quickly, but maybe it shortens the overall lifespan, so I feel guilty about it. On the other hand, my children are hungry. This pan has the smoothest Teflon finish I've ever used, comparable to nonstick ceramic pans I bought from Target nine months ago. A week's dried, cooked food of any kind glides off with almost no effort with a little soapy water and a plastic scraper or Dobie sponge (Scotch-Brite Dobie Cleaning Pads (6 pack)) - it's absolutely amazing. I learned to cook with my mom's old aluminum pans and cleaning up afterwards was a nightmare, especially when something was burnt. Later I came to cast iron, but it requires perseverance and special care, especially cleaning. I still love my cast iron slow cooker, but it weighs almost as much as I do and isn't great for making quick mac and cheese on a busy weeknight. I've used (usually cheap) Teflon pots and pans from a number of manufacturers for years, but they generally weren't particularly "non-sticky" to begin with, invariably scratched, and eventually lost their non-stick properties entirely. . This pan is different. Pre-smearing just isn't necessary unless you want it for flavor or something. I've actually cooked scrambled eggs in it (it's a little deep to flip) with no oil and just wiped it off with a few wipes of a paper towel. Cleaning up after making (real) gravy takes a minute or less. Pilaf dried on rice is obtained immediately. It's definitely worth it: in addition to being able to cook with little fat and being very easy to clean, the food even cooks evenly and well. The bottom and sides are a lot thicker than I expected, and it's a surprisingly heavy weight to keep it steady on an inclined burner, but not so big that a 10-year-old junior chef can't safely hold a full pot of cooked pasta can carry stove to stove. Bathroom sink. The heat is transferred very evenly, as you can see when boiling water - the bubbles just before full boiling form evenly at the bottom from the edge to the middle and not just in a tight ring or in specific spots. The water also boils fairly quickly. There is one small flaw - the handle on the lid. The metal part under the handle is hollow, so if you look at the underside of the lid you'll see a small enclosed space. While I don't wash the pan itself in the dishwasher because of the harsh detergent, I do occasionally wash the lid there and every time it fills with water I have to loosen the mounting screw to empty and dry it. It would be much better if this piece of metal was thinner and harder to eliminate that useless gap. - a workhorse at cooking.