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7 of 7 found the following review helpful:
Awesome SaucesOct 06, 2003
By Charles A. Wilcox
"seattle starboard"
We just decided to upgrade our kitchen with the first step being replacement of old and no-longer-anodized aluminum cookware. Our choice: the All-Clad Stainless line without the non-stick coating(s). They are sturdy, beautiful to cook with and to look at (if you're into that kind of thing), and in the end, while we wash by hand most of the time, once in a while we have to throw the pots in the dishwasher when we have other (better) things to do. This way we won't worry about ruining a nice non-stick finish on our hard-working pots!The 1.5 quart Windsor Pan was the champion of our meal last night - it made me look like a pro when making the gravy for a Sunday roast beef dinner, and I'm sure it will more than do the job on other sauces, too. As other reviewers say, whisking and pouring are much easier than with a standard straight walled sauce pan, and the slanted sides also help to concentrate the flavors as sauces are reduced.
6 of 6 found the following review helpful:
 5 stars, but mine was defectiveJul 07, 2002
Bought this pot, for I thought it would be ideal for a single. It is. My first pot was defective, in that it was slightly oval, not allowing the lid to fit tight enough. After about four weeks of email with All-clad and receiving a replacement lid , I finally shipped it back (ten bucks out of my pocket), and received a replacement. Perfect. This pot is great for cooking varying quantities due to the slope, and is great for pouring due to the curved lip. I've gradually been changing my cooking gear over to All-clad because of the quality. It's definitely like cooking with the cadilac of cookware: Overall 5 star for the whole set I possess.
6 of 6 found the following review helpful:
A valuable addition to my kitchenSep 14, 2005
By Thelma C. Johnson
"doodlebug@multipro.com"
I have been replacing my cookware and believe All-Clad to be superior to anything else out there. The Windsor pan is better than a regular saucepan because of the sloping sides. It is so much easier for stirring puddings or making gravy. I don't have any "saucepans" but will use this one and the 2 1/2 qt. size. It is easy to be a good cook when one has good tools to work with.
5 of 5 found the following review helpful:
Expect Great ThingsOct 21, 2005
By NuJoi
"Create with me"
This is the second least-used item in my All Clad cookware. I find myself reaching for a saucier when I could use this pot. My advice is not to get a saucier in a similar size.
When I have used this pot, it lives up to the All Clad reputation -- heavy for its size and heats well. Angled sides really speed evaporation.
Williams Sonoma has a version of this pan that had markings on the inside that so you could see when you've reduced the contents by half or whatever. It's a novel, but expensive idea. I hink that pot retails for $150.
Dishwasher safe is always a plus. Stay-handle is nice as well.
4 of 4 found the following review helpful:
Fills the nicheFeb 24, 2006
By Laurence A. Richter
"Gus"
Like any All-Clad, I knew it would work out just fine. I needed an in-between size for sauces, soups, etc. The little pots are always too small and the big ones weigh a ton. Heats smoothly and seems to hold the sauce together. (I'm being metaphorical but that's the best way to describe it.)
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based on 9 reviews
