| It does everything, heats evenly, is a snatch to wash, and looks great. I tend to cook a great deal of one-dish meals (primarily from Pillsbury's one-dish meal cookbook), and found that my standard set of pans didn't cut it in terms of holding capacity. I also am just getting into stir-frying, so the wok-like attributes of this pan especially appealed to me. I was a little hesitant after reading one review about discoloration from tomato-based dishes, but tonight I made a recipe with chopped tomatoes as a primary ingredient and didn't find a problem; this may apply just to pasta sauces and very rich, tomato-based dishes. I did follow the suggestions and heat my pan slowly initially, and found that bringing liquids to a boil thereafter was simply a matter of adjusting (raising) the heat incrementally until things began to bubble nicely. While this is lighter than the 8-qt stock pot that I already have, I find that convenient in terms of handling (since I tend to drain a majority of the meats that I brown) and cleaning. I'm so sold, I'm planning on buying the 8-piece calphalon set in the near future. The calphalon pieces I already own are so well-made and durable, I'm sure that the investment will result in years of enjoyment. | 
