First, the pan is great, nothing sticks to it, and I like that it isn't PTFE (Teflon). Really high marks for the pan and the lid. It's a great size for sauteing a lot of veggies or frying up bacon and eggs. I haven't deliberately tried to burn spaghetti in it, but I've put it though some normal heavy use like pan-searing pork chops and skillet potatoes.The downside as others have noted, is that the steamer/colander/pasta-strainer is useless for pasta, but it does work fine for steaming. (hough I don't think I'll use it very often since you're still pretty limited on the volume of veggies you can steam with the lid on).Is it worth the extra expense? I think so. It feels really heavy duty and as long as it hold up it should last for many years and during that time, it won't be putting teflon into our food and I won't spend countless hours scraping it clean. It's hard to put a dollar figure on that kind of thing, but in the long run I think it's worth it.
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