Anolon Advanced 5.5-Quart Covered Saucier

I bought this pan to replace another Anolon Advanced pan we'd had for 5years.After that many years of almost daily use, the old pan was letting food stick.Our old pan wasn't curved at the bottom more flat with straight sides but I remember it cost well over $100 even back then as it's also a large 5-quart.The helper handle is very useful.$50 is dirt cheap for a pan of this quality.When this one dies I'm sure we'll get another one just like it.

We were given this as a wedding gift 3 years ago.It was an off-registry gift, but has become our favorite hands-down.I find myself using it every other day.It has become my go-to pot for most main stove-top dishes.3 years in, it has only 1 or 2 superficial scratches and the non-stick finish is still going strong.At this price, I plan to purchase a few for my sisters.

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I have had this pan for more than a year and it is my favorite pan by far.I like the rounded bottom and use if for everything from scrambled eggs to chicken and dumplings.It washes like a dream.The padded handle and helper handle make it comfortable to handle.The glass lid allows me to keep an eye on what is happening inside.It has become my favorite pan!

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This is a large sided saucier and works very well when you have something that needs to be stirred or mixed frequently when you cook.Doesn't quite replace the stir fry pan but is a close second if you need just one pan.I use this when I do up several pounds of ground beef or sausage.The high sides protect me from my wife as I spill less from the pan into the stove. Very good price and the pans last for years.

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Overall, this pan appears to be very well made and may a great pan for many people. However, it has one problem that is a show-stopper for me. I have found that the bottoms of this pan and many of these types of aluminum non-stick pans are not flat. They may look flat and will sit on a ceramic-glass cooktop without wobbling. However, if a straight edge is placed on the bottom, often a sizable gap will be noticeable in the middle of the pan. After buying a number of these types of pans, I am guessing that this problem is due to the particular manufacturing process. The ceramic-glass cooktop manufacturers usually recommend that the bottom of a pan should be perfectly flat when used on these type of cooktops. When pan whose bottom is not flat is used on these cooktops, very distinct hot and cooler spots causing irregular cooking. This could eventually damage the pan or possibly, the cooktop.

I found that pans made of CAST aluminum tend to be very flat on the bottom and cook evenly.

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