Instruction: Analyze the user's review text and determine the overall sentiment expressed, then choose the corresponding sentiment option from the provided list (A: very positive, B: positive, C: neutral, D: negative, E: very negative) based on the identified sentiment.

Input:
Every professional chef/cook and/or serious home cook knows what a Windsor-Pot is and what purpose it serves. So, this writing is for the novice.
So then  As any serious Chef or Cook knows, expensive pots and pans will not make a great cook, no matter what any seller is trying to claim. Yet, this statement must be expanded to: 'Good cooking tools will aid and inspire serious cooks to improve his/her cooking skills', in addition, to making most cooking tasks much easier and more successful.
Having said that, today's pot spotlight is on the 'Windsor Sauce Pot' in particular the Calphalon Commercial Hard Anodized 3.5 quart Windsor Sauce Pan with Lid. Since the basic function of the Windsor-Pot is to reduce the liquid it holds, having a lid for it, is actually antithetical to its purpose. None the less by Calphalon providing a lid for this pot, expands its intended uses.
The Science Behind Its Shape
The uniquely tapered shape of the 'Windsor Sauce Pan' reduces contact with the direct heat source and by that encourages cooking by diffused heat from side walls, particularly in reducing sauces. The thick Hard Anodized Aluminum base and sides of this Caplphalon pot aids in reducing liquids at a faster rate and/or helps preventing burning and scorching, which lends itself perfectly for the cooking of the most delicate sauces, milk and cheeses.
Features: [usable dimensions]
3.5-quart Commercial Hard Anodized Windsor saucepan with Lid
4 inches high [inside dimension]
7 7/8 inches bottom Diameter [inside dimension]
8 5/8 inches top diameter [inside dimension]
Weight without lid: 3 lb. [957 gram]
Heavy-gauge aluminum conducts heat quickly and evenly
Hard-anodized finish resists staining, sticking, and scratching
Cast stainless-steel handle stays cool for stovetop cooking
Oven/broiler safe to 700 degrees F [370 degrees C]
Important Things To Remember about Calphalon:
1) On LOW heat, Pre-Heat your Calphalon pot, before adding fat or food
2) One of the most important rule in using any of Calphalon's heavy aluminum cookware, Hard Anodized or Nonstick, ALWAYS use it on either LOW to Low-Medium heat. Believe me, it will cook.
3) Even though, the manufacturer suggests, it's ok to use metal utensils on their Hard Anodized cookware, I have made myself a strict rule to use only plastic or wooden utensils, on all my cookware.
Respectfully Yours
'The Old Stove' & 'Saucier'
KHS

Options:
A: very positive
B: positive
C: neutral
D: negative
E: very negative
Answer: A: very positive