
In my home, I cook a lot, and the two quart sauce pan gets the most extensive work-out -- it is always in use. My five year old stainless pans with a famous name are okay, but are very lightweight. I wanted something more substantial, so I took a chance and bought the Johnson-Rose. The pan is induction capable.
Buying one pan at a time works best for me because the sets often come with pieces that don't get much use. I certainly didn't want to add to my collection of pots with no purpose. There are several things I love about the pan and only one thing I'd tweak.
First the positive attributes: The exterior has a shiny stainless finish under the lip about 3/4 of an inch in height and also about a 1/2 an inch on the bottom edge where the heavy bottom base begins. The remainder of the pan -- the exterior middle -- is brushed stainless. This is a subtle yet attractive design feature, and practical.
The stainless steel pans with mirror finishes are beautiful, but over time, scrubbing causes the loss of the sheen. After a year of scouring and cleaning, the Johnson-Rose pan with its real-world finish still looks beautiful. A note about the illustration for the pan -- perhaps this is just my mistake, but before ordering, I thought the pan had a black band near the top lip. Actually the photo pictures the lid raised over the pot, with the black area being the space between the two pieces. The pan has a definite commercial cookware appearance but the style is enhanced with its textural variation.
The handle is extra long, about 8 3/4 inches, which I appreciate because it keeps my hand away from the heat. My other pans have a 6 1/2 inch long handle. I also like the fact that the hole on the end of the handle is flattened so it rests on a pot rack hook securely without taking up any more space than necessary. The width of the handle is also just the right diameter to grip for my hand -- a concern because sometimes handles are too big and it is difficult to get a secure grasp. The handle is 2 3/4 inches in circumference -- about 1 inch across. The shape is slightly flattened so it isn't a true round -- more of an oval.
I have a medium-size woman's hand and found it very comfortable. I handed the pot to a man with medium-sized hands and he too felt the handle grip was perfect. The handle is not riveted on, it is spot welded in a sort of hybrid manner with the welds actually piercing the surface of the handle base but not piercing the pan itself.
The lip of the pan flares out so the solid lid that rests on that lip forms a good seal. The pans I own with glass lids usually splatter boiling water out of the pot. These lids keep the pot contents in the pot. The bottom of the pan is quite heavy -- which helps distribute the heat evenly and prevents burning -- although, as with all stainless steel pans -- high heat should be brief with most cooking done at medium.
What would I change about the pan? Not much -- I'd insulate the handle, because it does get quite warm. That is of course easily remedied by a silicon sleeve or a hot pad. After buying this pan I bought two more sizes and I am not done yet. The pan is a workhorse that hasn't disappointed in twelve months of constant use.
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Johnson-Rose 2 Quart Stainless Steel Sauce Pan with LidProduct Description: Stunning 18-10 stainless steel sauce pan with cover.
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