This pan is a great gift for those fellow grad students who have never had anything except cheap cookware. I find it to be the right size for warming instant curry packets, soups, etc. A useful companion might be a frying pan. Although this is not coated with non-stick, I have found it relatively easy to clean off. As far as this Toledo vs. China debate, I'd have to say that I like my Toledo pans better. However, this has more to do with the design than the quality of the material. Therefore, from my perspective both manufacturing plants are equal. Given my own experience (I have stock pots, sauce pans, frying pans, etc.) I'd opt for the Toledo ones simply because there appears to be a correlation with design quality. But this might not be an experience that is similar to others.

This isn't a top of the line sauce pan but it very well may be the top of the line in terms of value. I've never been disappointed with any piece of cookware from Calaphon and this little sauce pan is no different. It has an excellent stick-resistant surface (although not non-stick) making for quick and easy cleanup. The heat is distributed well throught the entire pan. And since there is no non-stick coating you can feel free to use metal utensils without fear of scratching.

This one is very strudily constructed and feels good in your hand. Tough and heavy. Best of all this one is really a great bargain on Amazon right now and you really can't go wrong for the price.

I already have the stainless tri-ply version of this pan. I use this size and shape pan frequently because I make french style sauces daily. The low shape makes it easy for me to whisk in ingredients and to do reductions. The secure lids help me control the reduciton process by retaining moisture.

The heavy construction of the pan helps to keep a constant temperature with no hot spots to scorch the sauce.

I was really surprised to find that this can be used as a 2.5 Quart Saute pan as well. I used the recipe for Coq au Vin that came with the pot. The recipe called for stove top preparation and completion in the oven. This pan performed beautifully. I feel as if I got two pans for the price of one, an excellent sauce pan and a saute pan.

I may buy a second because the hard anodized line has been phased out and I dont think I will be able to get another in the future.

I own four Calphalon pans, and they all have their pluses and minuses. When I opened this one up last year, the first thing I noticed was its thickness (4-5 millimeters!). Very impressive for a pan this small, and makes it seem very sturdy. The heat spreads evenly, and the pan gets very hot all over (except the handle) even on low heat. The pan is smaller than I expected, but I just adjusted my intended uses. It's very good for cooking side dishes and sauces. I do prefer the handle on a nonstick Calphalon pan I bought in a retail store, but the one on this pan looks fine and is functional.

I have had this pot (made in Teledo) for a while and I just ordered another one recently. The second one is made in China.

Don't believe those who says this is a Chinese cheapo. As far as I can see, between the two pots I have, there is no difference in thickness and weight between the Teledo made one and China made one. THERE IS NO DIFFERENCE. The China made version is of same quality as of Teledo made version, well crafted, and retain heat betifually.

There are always extremists like Lou Dobbs of CNN, who has nothing to say except "stop outsourcing and boycott Chinese". They blindly blame China and other nations for all the problems we have in USA. In their opinion, we should pay higher price for US made stuff even if it is of same quality. Sorry Lou, it is my money and I am not that stupid. Neither should you.