Review on Cuisinart MCP194-20N MultiClad Pro Stainless Steel 4-Quart Saucepan with Lid - Top Pick for Kitchen Cookware by Kari Harden

I have to admit that until recently I wasn't a fan of stainless steel cookware, most of my pots, pans and frying pans have a quality non-stick coating. But there's a problem when you want to cook something where you have to watch the ingredients discolour. Caramel sauce is a good example where you need to be able to see the color change and stop it before it gets too light. dark or it will be destroyed. This is simply not possible with non-stick surfaces as they are dark. Another thing I appreciate is that the handle is cool to the touch and finally very easy to clean even after you've made something like scalded milk which tends to stick to the bottom.