Viking 3-Ply Stainless Steel Sauce Pan with Glass Lid, 3.4 Quart Saucepan Cooking Pot, Dishwasher and Oven Safe, Induction Ready, Silver

I’m a long time home chef, and cook a lot! On electric burners, on induction, gas, in oven, on grills, portable burners, the rest. I’ve owned so many different good and bad cookware pieces in my 60+ years, so know at a glance when something is exceptional. And that name alone means little because quality often changes over time (like Pyrex!). This little Viking 3-ply 18/10 SS 2.4 quart saucepan with clear lid stands heads above any cookware I’ve ever owned.The saucepan and lid are SERIOUSLY commercial heavy grade. Even without the lid or anything in it, the saucepan is guaranteed to sit flat on any burner. With the lid on or food in it, it will be moreso. Often, the handles on lesser pots and pans can be so heavy, even with food in them, they tilt off the heat because of it. That may sound trivial, but any tilt impacts every sauté and other cooktop technique — just pour a tbsp of oil in it and watch where it goes, to understand.The base of this 2.4 quart matches standard size gas and exposed electric burners perfectly, with a little margin. The base is only 6”, which sounds really small, but guarantees the entire base will be in contact with pretty much any true heat source.On that, and for those whom don’t know, the circular markings on surfaces like glasstops and induction burners do NOT necessarily have ANYTHING to do with the actual heat or heat-transmitting elements underneath, and are often just deceptive make-you-buy-it marketing tactics. Even some of the higher end appliance companies are guilty. Many appliance sellers don’t even know the true burner heat output of the ranges or cooktops they sell, and ignorantly assume the markings are indicative of power. So it’s completely up to you to figure the reality. If you are ever comparison shopping for a new range or cooktop and can test them, carry your best and biggest pot (preferably a stockpot) into the showroom, fill it partway with tge same amount of water, and time exactly how long it takes to bring it to a roiling boil. Oftentimes, the ‘big burners’ will come up far short of the promises. What you find will be what you can expect at home.Back to the Viking pot — the base/side transition is curved rather than abrupt, so it will be easier to use and clean. Fractional quart markings are in easy-to-see black on the inside. The heavy handle is double-riveted to the pot (inside and out), long, arched up (helps keep the center of gravity toward the pot), and ergonometrically well-designed. The lid is beautiful — heavy so will not push off with the most roiling boil, clear, with 2 steam holes (stick chopsticks in if you don’t want), SS rim, and double riveted SS handle.Yes, this saucepan is expensive, but well worth it to give as a beautiful shower or housewarming gift or for any chef whose proved their mettle. Out of the box, it’s definitely a piece to hand down generations. I’ll post an update once I’ve actually cooked with it!EDIT: Well it’s been a great culinary year with this little Viking pot. It handles every soup, sauce, clam, and small roast I heat, sauté, steam, or braise in it with grace. Cleanup is always trivial. It’s the second best kitchen purchase I made in the past year and few months (the best was a new oven, to finally replace my 50 year old workhorse GE).

I love Viking stainless steel pans. I have never had problems cooking with them; you just need to learn how. They heat up very fast and even. A little Bar Keepers Friend brings back the shine when they get dull.

I try to buy American when possible but sometimes it's not possible. This is one of those occasions. The Contemporary line of Viking cookware is made in China, not the US. I was in the market for a smallish pan and looked all over for a 2.5 quart Windsor Saucepan made in the US. There's not one. The closest is an AllClad (which I already own). But it's 3.5 quarts I believe and has an all stainless lid. I prefer a glass lid. I have an entire collection of AllClad but it's a Chinese made Wolfgang Puck 2.5 quart Windsor I pull out most often because it's light, quick, and easy. I wanted a second just like it but unfortunately, the Wolfgang is no longer available. At any rate, in my search for a second similar saucepan I kept coming back to the Viking Windsor since it checked all the boxes: right size, right shape, and a glass lid. Despite being manufactured in China, the build is topnotch as evidenced by it's significant weight. Some have complained about the weight. I have to agree; it is on the heavy side. But it checks most of the boxes and it's a very well-built pan. I have no doubt it will last several lifetimes. So far, I'm happy with the purchase.

Warms evenly and maintains heat well. Delightful to use and produces nicely cooked foods. I use Bar Keepers Friend to clean it when needed and it still shines like new. Highly recommend!

nice heavy steel pot

I thought my ancient Revere Ware would last the rest of my life. But I boiled them dry so many times the copper was completely gone. I love to cook. This Viking saucepan is everything I could want--good balance, distributes heat evenly, stay cool handle, heavy glass lid with steam vents, easy to clean. I bought two skillets in this same collection at the same time and like them just as much. Highly recommend.

This was attractive and solid, and seemed like really good quality. I returned it as we need a pan with a close-fitting lid to steam rice, and this has two small vent holes in the glass which did not show up in the picture. It also has a long, high curved handle that was not apparent from the main product image. The handle seemed like it would get in the way on the stove top.

Beautiful Functional easy to use. 1st purchase of this brand. If on full boil be careful of the vent holes, they really work. Part if the reason a Windsor pan can remove liquid so we’ll. if you need something to display, the pan is a great choice.