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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 ...


17

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 ...


5

Broiler pan. This is mine. The last thing I made on it was bacon this past weekend. It worked just like what you want - the bacon cooked and the fat dribbled down thru those slots into the pan below. I have melted cheese many times on this pan. It is perfect for nachos. The other nice thing about melting cheese under the broiler is that you can get it ...


4

A steaming basket comes to mind. These fit in a variety of pots and pans and keep items off the bottom.


3

An induction pan must be flat to work properly, if it is bowed up in the middle even if it does work you aren't going to have the right efficiency. Many pans say induction ready, some say it because they are made of steel or iron, but not all of them have been tested so you won't always know before you try it.


2

Is it a steel pan ? Test with a magnet. (I think my cheap induction hob came with a cheap magnet thingy to test my pans) "Cast iron, enameled cast iron, and many types of stainless-steel cookware are all induction compatible. There are exceptions, though. For instance, All-Clad's MC2 line, which is made of aluminum and stainless steel, is not induction ...


1

I would recommend that you stop using this pan. As you mention it's All Clad, it's a "tri-ply" pan, made from three layers of metal, with a more thermally conductive metal sandwiched between stainless steel. As you mention that there's a "raised welt" inside the pan, it's a sign that some delamination has occurred, so you either have ...


1

If you heated the metal to the point where you get rainbow colors on the surface after cooling, you'll likely have tempered and nontempered areas on the pan bottom. These areas 1) have different coefficients of thermal expansion and 2) can move around with subsequent heating. The pops are likely the bottom of your pan buckling as it adjusts to different ...


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 ...


1

I am a bit surprised by your description of the error state - all induction stoves start and stop heating all the time, beyond the 50 Hertz cycle of the electricity they also use time modulation on a more noticeable frequency to control their energy output. But you speak as if you have had been using the stove for a while, so it must be different from the ...


1

I have signed up just to reply to your question . The yellow color you see is the temper color of the steel. It is used after quenching(hardening) to temper the hardness of the blade to soften it a bit up , a knife that is too hard doesent mean it is tough , apply a bit of force to it and it will snap in 2 or a million pieces, you make the blade tougher by ...


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