This morning, I made a breakfast of poached eggs, and left for work without turning the stove off. The flame was on low. The pot is 5-6 inches in diameter, and had 1 - 2 inches of water. I came home 15 hours later, and, to my shock,found the stove on. I feel profoundly grateful that my house didn't burn down. I am puzzled, though, that my little pot was not even burnt on the inside. The egg white bits leftover from poaching had caramelized. The underside of the pot had a small circle of black, but it may have been there before. It seems like a miracle to me, but I don't know much about cookware. Can pots usually withstand such lengthy exposure to heat? I'd love to hear your perspectives about this. Unfortunately, I don't know the brand of the pot, but its pretty heavy.