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16.1.2012

This 16 cm diameter pan is 13 cm deep, giving a capacity of 2.5 litres, which matches the plastic measuring jugs I use during food preparation and preserve making. A mug-style handle works fine on my measuring jugs, but on this pot it's only big enough for three fingers, and the shape and stainless steel are too slippery for a good grip. This can be positively dangerous when the pot contains hot food. With cooler ingredients, one can hook one's thumb over the rim of the pan. If you are happy to leave it on the hob and use a ladle, the pot could be OK for you, but I should've gone for the 16 cm stock pot in Lacor's Vitrocor range, which is the same size, but has two handles.The pan's base is stamped with the maker's name,the grade of stainless (missing on many Chinese pans) and the suitable hob types, which include induction. The base has a smooth radius to join the sides, to avoid burning in the corners, and the rim is rolled, to maximize strength and rigidity while avoiding any chance of a sharp edge. The interior could be improved with measuring guide marks, but my pan is only a gramme off 750g, which can be useful to know when weighing ingredients.I bought the matching Vitrocor lid, which has no glass, nor a vent, so rattles to let out the steam. A Horwood lid I have is designed to sit in an inset, so cannot be used interchangeably.There's no plastic, so no worries at all about using the pot in the oven. You just need enough height between the shelves. The depth of the pot is a virtue, although you need to keep an eye on it the first few times to be sure it won't boil over (another reason to want measuring guides etched into the interior).I got mine at reduced price. At full price, I would choose the Kuhn Rikon 4th Burner / Ultimate pot.
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