All-Clad 4206 Stainless Steel Tri-Ply Bonded Dishwasher Safe Deep Saute Pan with Lid / Cookware, 6-Quart, Silver

A sturdy, well built pan with great heat distribution. Run it on low to medium low and let it heat thru. Then add oil and let it come to temp before putting food in. Oh and not food straight out of the fridge. Cold food will drain the heat from the pan and not give the desired cooking. Only real issue I have is hard to get cooking surface clean. I'm not talking about food sticking. Above steps help stop that. Not sure if it is hard water or what, but I end up with cloudy spots on the cooking surface after washing. I was with hot water and one of those green sided sponges. No amount of scrubbing removes it. I wash, rinse and dry immediately. Tried the white vinegar trick with no success. Have bar keepers stainless pan cleaner (powder form), not used it yet, but don't want to have to use it every time I cook something. Having same issue on other All-clad pans I purchased. Just unsightly to see. Does not effect the use of the pan.

the value is great , these are lifetime purchase , you will never need another one .dislike : the cost ...:)

large enough for stews and sauces

A big, solid, evenly heating pan. I use it for large batches of spaghetti sauce. A friend makes big batches of a type of pilaf. In either case the pan, as with all of the All-Clad pans I own, does it great job. It heats evenly and browns when required. The long handle makes the pan easy to handle. Along with a 12-inch frying pan, I consider this to be a must-have All-Clad item. It's a purchase once, use forever item.I liked the pan so much that I gave one as a gift to a friend.

With the diameter of a sauté pan, and enough height to prevent slopping over when stirring, this is an extremely powerful kitchen tool. We use it for chili, Bacalao a la Vizcaina, curries, greens, potatoes...It fits perfectly on our large burners, front or back, with the rim, even with the lid on, slipping under the control panel of our GE stove.Doesn't feel quite as heavy as the D5 6-qt Essential pan (a shallower, wider saute pan--like a shallow wok) we use for smothered recipes, but it distributes heat quickly and evenly.Six quarts is a good volume for our family of four. We can make a bit over a gallon of chili, while leaving plenty of "slosh" room for stirring.Only negative is difficulty cleaning a tiny area between the handle and the rim. If crud does get in there, I just use a pipe cleaner or tiny brush, but usually I can just use the crease of a paper towel. This is a welcome compromise, though, as the highest possible placement of the handle keeps it well above the hot burners!Ok, maybe there is another con, and that's the high price. In terms of durability, I can't say that I see any meaningful difference between All-Clad and higher-end Cuisinart, but so many of the Cuisinart pots this size use glass lids, which we see as a deal-breaker. Furthermore, this pot's design and size is very hard to find, though I think it is going to be a "most-used" pot for anybody who buys it.