1 1/2 Quart Stainless Saucepan - Suggestions?

Recently, on the recommendation of KYHeirloomer, I purchased a Simply Calphalon 1qt saucepan which has turned out to be quite a little workhorse. I must use it three or four times a week for anything from boiling water to reheating soup and making small quantities of veggie dishes.

I'd now like a slightly larger pot - 1.5 quarts. It must have a stainless interior and I'd like one with a see-through lid, although that's not a deal point. It would be real nice if it had a rolled edge for easier pouring. I don't want to spend a lot of money for it as it will get mostly light, but frequent, use. However, it must be of quality at least comparable to the Simply Calphalon pot. A heavy aluminum bottom woulld be fine, althoughh straught gauge dconstruction is also acceptable.

Suggestions?

Shel

I've not been able to find out much about Martha Stewart's pots, although I discovered the Cuisinart makes a pot that seems to fit the requirements, and they're (supposedly) available at Bed Bath and Beyond for $20.00. I'm going to look at them in a day or so, and in the mean time see about Wearever.

Yes, more expensive usually means better quality, but often we don't need a top quality item for a lightweight job. I've got my share of All Clad and Le Creuset, but they are overkill for boiling water, reheating a few veggies, and warming up a can of soup on a chilly evening.

Shel

I was not impressed with the Cuisinart pot upon first examination. It felt flimsy and cheap. However, I rarely allow first impressions to guide my decicions, so I'll be checking the pot once again. My inclination at this point is to go with a certain Calphalon model (Calphalon - Contemporary Stainless Basics - Sauce Pans) or another All-Clad. The All-Clad is pretty expensive for the intended use, but I know it'll give me good service. The Calphalon model is half the price, and looks/feels like it will also provide very good service.

Thanks for your comments,

Shel