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When I switched to an induction hob last year, my reliable old aluminum stockpot suddenly acted like it had stage fright. It buzzed, heated in weird concentric circles, and left pasta water stubbornly lukewarm long after the timer said it should be boiling. After one frustrating week of guessing at heat zones and coaxing simmer lines to behave, I knew I needed cookware that actually understood induction. Enter the Tefal A70544, a stainless steel casserole pot with a thick, induction-ready base that promised fast, even heat without a fussy learning curve.
The first night I used it, I tried a simple but revealing test: a lentil soup with a gentle simmer and a final, quick pasta drop. My induction hob reacted instantly, and more importantly, the pot translated that power into a steady, even bubble that did not scorch or sputter. I felt like I had training wheels off for the first time—precision heat without micromanaging. That experience is what convinced me to live with the A70544 as my everyday workhorse for stews, one-pot pastas, and weekend batch cooking.
I am a tech-minded home cook who loves data-backed results and repeatable outcomes, but I also need gear that does not overcomplicate dinner on a Tuesday. With its durable stainless build, tempered glass lid, and a base that grips magnets like a pro, the Tefal A70544 has become the steady anchor of my induction setup. Here is how it has held up after months of real-world cooking.
The Bottom Line
- Reliable induction performance with an encapsulated base that spreads heat fast and evenly.
- Sturdy stainless steel body that feels premium and resists warping and corrosion.
- Tempered glass lid makes it easy to monitor reductions and retain moisture.
- Oven and dishwasher compatibility add flexibility from prep to cleanup.
Overall rating: 4.3/5
First Impressions
Unboxing the Tefal A70544, the first thing I noticed was the heft. This is not a flimsy pot; the stainless walls are substantial, and the base is confidently thick. The metal has a clean, brushed look that reads more premium than the price would suggest. Riveted handles give it a secure, professional vibe, without any wobble or rattle out of the box. With the lid on, the balance is reassuring, like it was designed to move from stove to oven and back again without drama.
The tempered glass lid is crystal clear with a vent that prevents pressure spikes while still keeping enough moisture inside for braises and grains. I like seeing what is going on in the pot without lifting the lid and losing heat—especially handy for reductions and simmering sauces. A quick magnet test on the base was definitive: it latches instantly, which is exactly what you want for induction readiness. The underside is encapsulated and perfectly flat, which matters when you are aiming for even contact with the hob.
Little details also helped. The rim pours more cleanly than most budget stainless pots I have used, with less dribble down the side. The interior shows clear polish and no rough seams, which makes stirring and deglazing feel smooth. It is a simple design executed well, which is exactly what I want from a daily driver.
Living With It
Induction response and temperature control
The A70544 shines on induction. It heats decisively and distributes that heat evenly across the base, which you feel immediately when browning onions or getting a quick sear on chicken thighs. On my 2.5 kW zone, a pot of water for a family-size pasta night moved from cold to a strong boil in minutes, and it held a steady simmer with only small dial changes. What impressed me most was the stability: once I found the right power level for a gentle bubble, it stayed there without dancing between too loud and too quiet. If you have ever fought stubborn hot spots or runaway boiling, this pot feels like a calm, precise operator.
Searing, deglazing, and building flavor
Stainless steel is not nonstick, and that is a feature, not a flaw, when you are chasing flavor. With a brief preheat and a thin coat of oil, I got an even, confident sear on beef cubes for stew, then deglazed with a splash of stock to pull up the fond into a glossy base. The base area is generous, so protein can spread out without steaming. Because the heat is so even, deglazing is predictable—no stubborn dark corners or pale zones. If you are used to babying a thin pot to avoid scorching, the A70544 will feel like a welcome upgrade.
One-pot pastas, grains, and batch cooking
Depth matters for weeknight speed, and this pot has just the right volume for most family meals. It swallows a full pound of pasta and enough sauce without crowding, yet it is not so tall that stirring becomes a wrist workout. For batch cooking, I did a double-size chickpea and tomato stew that cooled evenly and stored neatly. The glass lid helped me nail the sweet spot for rice-based soups where you want softness without a starchy boil-over. The even heat helped prevent stuck rice on the base, provided I stirred during the first few minutes and kept the power moderate.
Oven moves and finishing touches
One perk I did not expect to use as often as I do: sliding the whole pot into the oven to finish a braise or keep dinner warm. The handles are riveted and robust, so transfers feel secure with oven mitts. Finishing a tomato-braised chicken in the oven gave me tender meat without babysitting the stovetop, and the lid kept the sauce from reducing too aggressively. It is not a Dutch oven replacement, but for practical everyday cooking, the oven-safe flexibility is a real asset.
Cleanup and day-to-day care
Cleanup is straightforward. Most nights, a quick soak and a nylon scrub pad take care of anything that stuck during searing. When I am feeling lazy, the dishwasher does the rest. Stainless steel does have a quirk: water spots can show if you air-dry. A quick towel dry keeps it looking polished. Over time, the pot has resisted discoloration and warping, and the base remains dead flat—important for maintaining that intimate induction contact. If you treat it with basic stainless technique—preheat, oil after preheat, avoid cranking heat to the max for delicate foods—it rewards you with consistent results and minimal effort.
What I Love
Even, fast heat on induction is the headline. I bought this pot to solve a very specific problem—induction inefficiency with old cookware—and it delivered immediately. The encapsulated base grabs the magnetic field and spreads energy evenly, which you taste in steadier simmer lines and more controlled reductions. I can dial down the power and watch the boil ease exactly as expected, which makes delicate soups and creamy pasta sauces less stressful.
I also appreciate the solid stainless build. It feels like something I will use for years. The handles are robust and well-placed, and the pot sits planted on the hob without wobble. That security matters when you are moving a heavy stew or draining pasta. The tempered glass lid is more than a nice-to-have; it turns monitoring into a glance rather than an interruption, so you keep heat and moisture inside while you guide a sauce to its target texture.
Finally, the everyday versatility is what makes it indispensable. I can go from sauté to simmer, finish in the oven, and toss the whole setup into the dishwasher. It is big enough for batch cooking yet manageable enough for a two-person risotto. There is nothing fussy here—no special coatings to baby—just straightforward stainless that plays beautifully with modern induction tech.
Where It Falls Short
The trade-off for that sturdy build is weight. This pot is heavier than an aluminum alternative. I like the heft because it stabilizes heat and resists warping, but if you prefer ultra-light cookware, this may feel substantial in the hand, especially when full. Using two hands on the riveted handles is the right move for safe transfers.
It is also not nonstick. That means you need to employ classic stainless technique: preheat the pot, add oil after the metal warms, and give proteins time to release naturally before flipping. If you jump in cold with delicate eggs or fish, sticking can happen. It is manageable and worth the payoff for browning and fond, but it requires a small habit shift if you are coming from a slick-coated pan. Finally, stainless steel can show water spots unless you towel dry; this is cosmetic and easy to fix with a quick wipe or a touch of vinegar solution when needed.
Who Should Buy This?
If you own an induction hob and want precise, even heat without a steep learning curve, this stainless casserole pot is a strong pick. The base is built for magnetic efficiency, which translates to faster heat-up and steadier simmer lines.
If you love one-pot meals and batch cooking, the size and depth hit a sweet spot for soups, stews, curries, and pasta nights. It handles family portions without feeling oversized for daily use.
If you value durability and low-maintenance cleanup, the stainless build stands up to frequent cooking, dishwasher cycles, and oven finishes without babying a delicate coating.
If you are upgrading from lightweight cookware and want something that feels premium and stable, the heft and flat base make a real difference on induction, especially for searing and long simmers.
Alternatives Worth Considering
Tefal Duetto+ Induction Casserole - Consider this if you want integrated pouring rims and measurement marks for tidy transfers and stock tracking. It is a polished, user-friendly option that pairs well with busy weeknight cooking. Find it on Amazon
Lagostina Melodia Induction Casserole - Choose this if you prefer a thicker base and a touch of upscale styling. It is great for long braises and showpiece Sunday dinners while still delivering induction-ready performance. Find it on Amazon
WMF Provence Plus Induction Casserole - This is a strong match for fans of sleek design and modular sets. It offers reliable stainless performance with a modern aesthetic that looks sharp on the table. Find it on Amazon
Final Verdict
The Tefal A70544 won me over by doing what my earlier pots could not: translate induction power into calm, consistent cooking. It heats quickly and evenly, holds a steady simmer without constant adjustments, and makes flavor-building tasks like searing and deglazing feel natural. The stainless body feels tough and trustworthy, the glass lid removes guesswork, and the oven and dishwasher compatibility simplify both cooking and cleanup. It is not featherweight and it is not nonstick, so it demands a little technique and a two-handed lift when full. But if you are ready for a dependable, no-drama upgrade that plays perfectly with modern hobs, this pot sits at the intersection of performance, durability, and everyday ease.
Our Rating
★★★★☆
4.3/5