I've tried to cook Risotto in the past with a large skillet and didn't have much luck is making nicely textured risotto. The shallow sides of the skillet made for a mess as while I was stirring in the broth as the rice cooked. I should have known better. Also my skillet wasn't non-stick like this Taste of Italy Risotto Pan.
The pan being reviewed is well made but you are not going to mistake it for cookware from Calphalon. But who cares this pan does the job, and it does it well. I like the non-stick surface as it cleans up easy. The riveted handles on the sides of the pan and cover are tight.
The included glass cover came in handy this morning as I used the pan and cover to do a frittata! My spouse complained that I stunk up the house with onion and asaparagus smells while these veggies sautéd at 5:30 a.m.
Do yourself a favor and get the Williams-Sonoma Risotto cookbook. I had no idea how many tasty variations that can be made until I read this cookbook. Next on my list is the stuffed tomato risotto after making a combo mushroom, asparagus and cheese for the maiden voyage of this great pan.
I'm going to give it five stars because of the great price and the bonus of being able to use it for a frittata.It was smaller than what I thought . Other than that I really like it. Handles stay cool when cooking.
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