The cooker has arrived today and was flushed equal and used. he is really classy, with a very thick bottom, a glossy outer surface and a special glass lid: This has a perforated stainless steel edging, which can avoid steam. That's why the lid has a little game, but this is intentional. The handles are not too hot, they can - even on the lid - at any time without potholders touch well. For me, stainless steel is simply the best, it is indestructible, even after dozens of years to clean and easy. Of course you can always burn something, but if necessary, can be done with sandpaper, or drill at worst it up to you. So it's not surprising if famous cooks use such pots. We also have stainless steel pots of twin or WMF and this can keep up so easily, it is really top class and professional quality .. The glass lid you know whatever decision what is happening there.
The size is just right for goulash, roast beef, potatoes and dishes for 2-4 people. For 2 it's just perfect! Spaghetti you can also get it. For large quantities jams, as we like to do in the summer, there will be scarce, but the size is otherwise perfectly.
The part is in all respects tip-top, the only thing I do not think so good, the made in China. Do we need also to make it even make our cooking pots there?
