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2

The difference between a "pasta pot" and any other saucepan is merely that the colander is integral. You don't have to go find a colander & pour the water/pasta out through it, you simply lift out the integral colander ... of course, you still have to find somewhere it can drain & you still have to throw out the water afterwards. Net gain, not a lot, ...


4

"Pasta Pots" for the most part are just pots that come as a kit with a fitted colander and a lid which make cooking pasta easier. In 99% of cases they are not exclusive to cooking water based cooking methods, and for the rare exception it would be plainly marked on the packaging when you bought it (if you didn't look, check online for resources either from ...


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Once it's reached a boil, then drop it to the lowest your burner will go. With the lid on, the idea is to have just noticeable movement, with as few bubbles as you can get. Many burners won't go that low; but a tomato sauce should be OK at a low simmer for an hour, so long as you stir it every 10 mins & make sure it doesn't start to stick. If you take ...


1

Yes, when they are not ripened on the vine, the acid level is lower (more basic) and therefore less safe for canning. If you will use the sauce right away no problem. Freezing the sauce would also be safe.


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