LOL!!! Ahh ole Ronco. The smokeless ashtray, pocket fisherman, chop-o-matic. I owned a Mr. Microphone. In side the shell egg scrambler. Dude was a genius.
I guess I should consider aluminum for a stock pot. For some reason, I hate frying in aluminum.
I know, but when you buy new, you want everything to match. Helps to sell the thing to my wife, too.
I figured it was something silly like that. Why anyone would even wait 45 minutes before doing something different is beyond me. Sweet looking pot, though. Whenever I see that one, rogue, review, I get suspicious. Honestly, every Cuisinart thing I’ve owned has lasted and delivered on performance.
1 Like
But no tomatoes, right?
Therein lies the rub. I loves my pasta; and I make big batches of acidic things, like boiling vinegar w/spices for pickling, big batch hot sauce. SAo far, even though it’s Chinese, Jen’s as looking like a Bargain. Maybe I’ll just grab my mom’s Rever pot next time I see her. I know she never uses it. grabbed Corningware last trip, the mushroom Corningware. Classic.
1 Like
Mom will appreciate knowing her SS pot will be put to good use.
If it seems like a normal time to you, I’m sure it’ll be normal to me. I think 45 minutes would have gotten your attention/ire.
1 Like
I guess I’m leaning towards mom. She’s very frugal; so knowing her stuff will carry on, in the family, will fill her heart. Revere goes with the old ass Corningware, too. Maybe I’m not meant for modernity.
4 Likes
Vintage Revere and Corningware are excellent choices. I have a few CW pieces from my grandma (early 1970s) and my parents (1982 wedding gift) and I love them all. The former occupant of my apartment left a couple of stainless Revere and Farberware saucepans (I’m guessing 1980s vintage? Made in USA), so I cleaned them up and have been using them more often than I thought I would.
1 Like
They ain’t pretty but the handles are fat hand friendly, they last forever and they cook, yo! I do a lot with old CW, Anchor Hocking and Pyrex. Pretty much anything I bake, save for a Nordic bundt pan, are in those bad boys.
1 Like
I have a Fasta Pasta that is similar. Use it happily all the time.
1 Like
Can you make long stuff, like spaghetti, in it?
This will fly in the face of your question and most of the thread, but I’ll try to sprinkle in a few relevant considerations. If all you are doing is boiling water for pasta, the conductivity of the walls is not important, but for other uses it is. I find that pots that conduct heat well all over can hold a “smile” better on a low, small burner. I get it that you like glass lids. I am capable of not breaking them. My complaint is they typically fit inside the lip and seal so well they sputter. I am solidly in the camp that would not get a nonstick pan. A pan floor you can use to make soffrito or brown meat is awfully handy. Tin or stainless are terrific surfaces for those things. Although unlikely (but not impossible) to be found made in the USA, a copper pot is likely to be forever. Mine has been in steady use 50 years and has not even needed to be re-tinned. Copper stock pots are usually 1.5 to 2mm thick, 1.5 being more common. That is what mine of that size is, and it works well. That said, my 10 qt. Is 2.5mm, a beast but a marvelous pan. I would at least check out Etsy. If you get a common size like a 24cm, you may have a glass lid that fits it. Whatever you get, happy cooking!
1 Like
Spaghetti fits perfectly, same with fettuccine… basically anything.
It came with a book and the times (suggested) are surprisingly accurate.
Yes, throw in the amount of pasta you want to cook, fill with water to the line on the “pasta boat”, add some salt and into the microwave (uncovered).
You put the cover on it to drain it. I imagine you could save some of the pasta water if you wanted to add it to your sauce. And cleanup is all done by the dishwasher.
If my day got away from me and I have to throw dinner together quickly, I’ll reach for my “pasta boat” and open a jar of sauce. Done!!
When my day gets away from me, I tend to open a bottle of wine, do the pasta in a regular pot, and make either a quick marinara or puttanesca. Getting rushed is rarely going to be my thing, despite the fact that my cooking for money background loves to cook quickly and efficiently.
1 Like
Absolutely agree about boiling Water.
If all you are going to do is boil Pasta, Potatoes or whatever a thin, lightweight, shitty Pot is fine (as long as the spot welded Handles can support the weight!). But it is a one trick Pony.
Also watch out for Restaurants and Caterers going out of Business. There are often sales to liquidate the Equipment, serving Wares, Pots and Pans, Small Wares etc… Great deals to be found.
2 Likes
Hey Greg. The only thing that really jumped out at me in your OP was that you were considering a 4 quart stockpot, which to my thinking is just not enough space. My “go to” is 8 quart and sometimes I feel like it’s not large enough, especially for dishes with lots of extraneous stuff in it like when making a bouillabaisse with crab legs and mussels etc. I haul out the 18 quart for items like that, and for cooking lobsters.
I’d definitely say go cheap if you want to stick to the smaller (4qt) size and give it a test run, see how it works with what you want to do.
1 Like
Absolutely. It’s rectangular, like a shoebox for spaghetti.
1 Like
I suppose if you’re boiling whole live lobsters, or feeding more than 8 people, a bigger pot is warranted. My Mom used to use a really tall stock pot to layer the seafood in to finish her cioppino… but the reality was that when done it was less than half full.
I use the same recipe (when I can get fresh seafood) doing the sauce in a 3qt sauce pan, and pouring it over halibut/cod, clams/mussels, shrimp, crab/scallops layered in a 5qt dutch oven. There is plenty of room making for 8 ample servings.
2 Likes
