This 3-quart American Kitchen® tri-ply saucepan is perfect for delicious mid-size meals or side dishes. Even heating from base to rim means consistent temperatures, with less stirring and scorching, and the recessed stainless steel lid helps keep moisture in the pan – not spattered on your stovetop.
- Superior heat conductivity and cooking performance with our premium tri-ply construction: Two layers of professional-grade stainless steel wrapped around a layer of aluminum. Learn more.
- Stainless steel handle stays cool to the touch during stovetop cooking and is tightly riveted to the pan to ensure durability and control.
- Recessed, precision-fitted stainless steel cover reduces spattering.
- Satin finish means cleanup is a breeze, with no seasoning required.
- Diameter 7.1”, length with handle – 14.4”, height (w/o lid) – 4.5”, weight (w/lid) – 3.1 lbs.
- Dishwasher safe.
- Ideal for any cooking surface, including induction cooktops.
- Made in the USA.
- Also available in cookware sets.
- Shop our assortment of stainless steel cookware!
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Best uses: This pan is perfect for making mid-size dishes, soups and stews, and larger rice or grain side dishes.
Quinoa Tomato Basil Salad
4 cups chicken broth
1 package (12 ounces) quinoa
1 cup chopped green onions
1-1/2 cups each seeded and diced yellow and red tomatoes
½ cup fresh minced basil
2/3 cup basil olive oil
2/3 cup red wine vinegar
1 teaspoon salt
½ teaspoon crushed red pepper
¼ teaspoon pepper
In the American Kitchen® 3-quart saucepan, combine broth and quinoa. Bring to a boil; reduce heat. Cover and simmer until broth is absorbed; about 15 minutes. Cool. Add the green onions, tomatoes and basil. In a bowl, combine the olive oil, vinegar, salt and peppers. Pour over quinoa mixture; toss to coat. Refrigerate until chilled. Serve on lettuce leaves. Yield: 8 cups or approximately 10 servings. This recipe can easily be halved, if serving a smaller group.
Health Benefits: Quinoa contains all nine of the essential amino acids, making it a great source of protein, as well as a gluten-free food.
Tips for Quinoa Tomato Basil Salad Recipe
• To make your own basil olive oil: Blanche 1 cup of basil leaves and blend them in a food processor with ½ cup olive oil and a pinch of salt. Pour the mixture through a fine-mesh strainer lined with a coffee filter. Refrigerate in an airtight container for up to a week.
• To seed a tomato: Slice the tomato in half from side to side. Scrape out the seeds using a small spoon.
• When substituting dried herbs for fresh, a simple rule is 1:3. 1 teaspoon dried equals 3 teaspoons (or 1 tablespoon) fresh. So in this recipe, ½ cup fresh equals 2 tablespoons and 2 teaspoons dried.