This tall 5-quart casserole pan illustrates the Master Chef line's stylish yet practical design. It's ideal for baking casseroles, simmering soups and stocks, cooking pasta, poaching a chicken, and slow-cooking stew in the oven under its polished lid. Because the aluminum core extends up the sides, foods cook uniformly, even though the pan is 6 inches deep (8-1/4 inches in diameter). And because the interior is nonreactive, tomatoes and other acidic foods won't taste metallic. Its lid and stay-cool loop handles are riveted for strength and won't be harmed by an oven's highest heat. Master Chef cookware carries a lifetime warranty against defects and should be hand washed. --Fred Brack

Product Description
A versatile piece that works as well on the stovetop as it does in the oven, this 5 quart casserole can even go right to the table, thanks to its attractive styling. Braise, simmer, roast, bake, this one does it all. The new MC2 cookware combines the industrial style of a brushed aluminum exterior with gleaming stainless steel stay cool handles.

Product Reviews
This pot has been a welcome addition to my kitchen for serveral reasons. It's a great size for making soups. The tall sides and relatively narrow width assure minimal evaporation; the heavy All-Clad bottom means that there are no hot spots. Some of the recipes I use begin with "blooming" spices in a bit of oil and softening onions and/or garlic, too. There's no worry about scorching. For our empty nest, it's just the right size for preparing pasta, too. Smaller pots don't hold enough water to cook the pasta without it sticking or becoming gummy; larger pots -- well, who wants to boil eight to twelves quarts of water just to cook less than a half pound of spaghetti? This pot is the perfect "between" size. I'm not sure why All-Clad calls it a casserole pan. Casseroles are one thing I don't imagine cooking in this pot. But I'm glad I ignored the name and decided to give it a try for the tasks I've described. It's perfect. One other thing. Finally I've begun acquiring heavy, GOOD pots and pans. What a difference these make. It's wonderful to be able simply to cook without having to fight one's equipment. I never realized how much difference it would make, not only in the quality of the results, but also in my enjoyment of the process of cooking. Buying a cheaply made pan or pot is a false economy, one that will never again tempt me.

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