by This is a farberware cookware review of Farberware Classic 3-Quart Saucepan with Lid. I hope you find it helpful…
- 3-quart saucepan with lid is both functional and beautiful
- Made of heavy 18/10 stainless steel polished to mirror finish
- Aluminum core in base for quick, even heating; base capped by stainless steel
- Handle stays cool on stovetop, oven-safe to 350 degrees F
- Lifetime warranty against defects
A useful size for making cream soups, cooking rice or vegetables and a variety of other tasks, this mid-size sauce pan will provide a lifetime of service.Functional as well as beautiful, this 3-quart saucepan is made of heavy 18/10 stainless steel polished to a mirror finish. The pan has an aluminum core in its base to spread heat quickly and evenly. The core is completely clad in stainless steel so, like the rest of the pan, the bottom resists corrosion and discoloring and cleans up easily. Thi Read the original review here…
List Price: $ 60.00
Price:
What do you think about Farberware Classic 3-Quart Saucepan with Lid? We would like you to leave a comment below.
A reliable brand for over 60 years, Farberware makes cookware in beautiful colors (orange, chocolate and black) with non-stick interiors, glass lids and heat resistant handles. In addition, Farberware continues to make pots in stainless steel now with a non-stick interior. Interview at the 2009 International Home and Housewares Show by Georgia Downard.
Video Rating: 5 / 5
Nice saucepan! Great price!,
This saucepan is a nice size, not too large and cumbersome and not too small. This allows many items to heat nice and evenly and not boil over if a watchful eye is not kept closely on them and the pan is too small or scald because the pan is too big. The lid fits on with a nice tight seal, it fits even better than my older Farberware pans of this sort. You cannot go wrong with this pan, for sure! The hook on the handle is great if you have a pot rack. This is an added nice feature! The handle is comfortable and stays cool, like on all the other Farberware pans I have.
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|You may never look at another brand!,
Much tallerthan average,helping to avoid boil overs this stainless clad alumimum bottom saucepan is a little marvel. to start with :the bottom plate is the flattest of any make and simply does not move onceset on a burner. The lid fits inside the pan, avoiding drips and has a smooth top without the grooves that are ubiquitous in the Calphalon pricier offerings( water catchers requiring extra hand wiping to avoid water spotting
I know of only onecompetitive product: the everyday stainless by Cuisinart but they’re far more expensive andthe handles are metalic anddo get too hot to handle when cooking time is lengthy, notso the reinforced plastic ones of Farberware.
Et ceterum censeo:Long live Farberware(the last of the truly sensible cooking pots and pans!I just wish they’d offer a 10 or 11 inch stir fry pan or wok( Not nonstick, please!but with cover)
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|Great Cookware,
I just received this pan from my daughter for my birthday. I have 2 farberware pans, a 1 qt saucepan and an 8″ skillet that I have had since 1952. That is 50 years. I received them as wedding presents and they have been used daily ever since. I also have a 20 year old 2 qt and a 10 year old 10″ skillet. I think that Farberware makes the best pans and I love Them. The quality of this new pan is even better than the older ones. I was pleasantly surprised
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|Nonstick coatings are useless. They chip and flake and give off deadly fumes when overheated. To cook an egg so it doesn’t stick , on a stainless steel surface,one simply heats the pan to the point where water will bead up and dance around when sprinkled into the pan. Then one adds the butter, and one heats that up, but on a lower flame so it doesn’t burn .One adds the eggs only after the butter is hot. The eggs will then slide around on the pan as if they were a puck on ice.
View CommentThis stuff is all crap. Cheap junk made in China. The good farberware can only be found on Ebay and in second hand stores. It’s a cliche but they just don’t make it like they used to. The aluminum clad cookware is much superior to the ones with the disks. The disks have a habit of detaching and dripping molten aluminum over the kitchen if one lets them overheat. They are also lighter weight.
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