Basic cheap stainless steel sauce pan, fairly thin metal, stamped in a press. Electric or induction stove users: the bottom is not flat, but has a 9mm (3.5") inner circle in the 1.5 quart pot, raised about 2 mm above the outer circle, visible in one of the pictures. That shouldn't matter on a gas stove, but on an electric stove or induction burner, that raised area won't make contact with the cooktop, and will take longer to heat. My pot just arrived, and is slightly elliptical rather than circular. It arrived this way, presumably from deformation after stamping, with a difference of about 3mm between its minor and major axes. The lid is circular, and is enough smaller than the pot's outer lip that the lid still fits, but substantial steam and heat escape from the edge of the lid. Other reviewers mentioned the handle falling off on arrival, being scared to use the pot for fear of it breaking, and that the pot "broke" after 20 uses (I assume they meant the handle fell off). My handle is fine on arrival, but it seems like a risky design. The plastic handle is screwed on to a small metal receptacle, which appears spot-welded at four close-together points to the pot; the interior of the pot has no rivets, just four slight indentations from the handle's attachment. If the handle's screw were loose, it would be easy to tighten, but if the welds break, it could be a minor catastrophe. Given that it may contain 1.5 quarts of boiling water, the welds' failure, in a location you can't see without unscrewing the handle, for a product that seems to routinely have manufacturing defects, seems risky. Thermal stress from repeated heating and cooling could weaken it, and lifting a full pot of water by that handle will apply a lot of torque to the welds. The glass lid is reasonably nice on this pot. Nothing fancy, but the large plastic handle is easy to grip, and I really like a "window" to see in a pot. In the same price range, search for "1.5 quart sauce pans" sorted by low to high prices for alternatives; there are similar pots in the same price range with better reviews, and better-constructed pots in the same price range that lack a lid if you've got another lid that would work. Or at $5 more in the US (currently $19.99 vs $14.99), I like theCuisinart 719-16 Chef's Classic Stainless 1-1/2-Quart Saucepan with Cover . In contrast to this Good Cook pot, the Cuisinart uses thicker metal, the cast metal handle is attached to the pot with two widely separated rivets that go through the side of the pot, and the base of the pot is perfectly flat (except for some information stamped into it) with an aluminum base attached to the bottom of the stamped pot. The Cuisinart has a fairly light metal lid that forms a good seal, or can be set askew to let steam escape, while the Good Cook has a relatively heavy glass lid. The Cuisinart looks and feels like a decent pot, while the Good Cook looks and feels cheap.
