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18

I find these gadgets inconvenient, so, I would say no real advantage. I cook pasta in a large stock pot, and remove with a spider to the pan with the condiments. I can even cook several batches in a row this way. I don't really find inserts helpful, and don't need the extra "stuff" in my cabinets. Your point about extra expense, space, and clean up is ...


16

The pot at the top with the holes in the lid allows you to drain the pasta without a colander or second container, so you have one less thing to clean. In my experience it's sometimes hard to get the pasta fully drained with one of these depending on the pasta because the holes are too small. The perforated inserts are somewhat similar, you can cook the ...


13

That kind of pasta pot has many uses in the kitchen. I use the pot by itself to cook stocks, process smaller batches of cans, make soups and chili, etc. Besides cooking pasta in the insert is very useful for steaming large vegetables or large quantities of vegetables - I used mine last week for steaming artichokes and today for corn. Pasta-wise the insert ...


1

Your pan is fine, the vinegar and salt just dulled it visually but it is safe to use.


1

These things are all about production! When we need to get lots of pasta out fast and fresh and have limited stove space, we can't afford to throw perfectly good boiling water down the drain (it takes a lot of time and energy to boil water). As others have said, you can also just use a hand strainer to scoop out the pasta, but this is slower and occupies a ...


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