Cooking Resources

SeanCan'tCook · 12-12-2011, 01:59 PM

So, I cook for one.

I love spaghetti and angel hair pasta.

I currently have a large stock pot I cook it in. It has a locking lid with drain holes in it, but the holes are too large, and some of the pasta always falls out, or gets stuck in the holes.

The stock pot also has a non-stick coating that is coming off. It's a drag having to check my spaghetti every time for pieces of it, I miss them sometimes, and I worry about cooking in that pot, so I've decided to replace it.

I searched it, and saw you shouldn't use non-stick coating under high heat, so I think the first the first criteria for a replacement is that it be made of stainless steel.

I also really like the pasta pots with the colander inserts that you just lift out of the pot. Every one I've seen, though, has the large holes. Can anyone direct me to one with holes fine enough to prevent spaghetti from slipping out?

If not, is there a better way?

jennyema · 12-12-2011, 02:06 PM

I have not had a problem with spaghetti falling out of an insert like this.

Andy M. · 12-12-2011, 02:09 PM

If you are cooking for one, all you need is a 3.5 to 4 quart sauce pan and a colander. I cook pasta for two that way and both items are multi-taskers.

no mayonnaise · 12-12-2011, 02:30 PM

Quote:

Originally Posted by Andy M.

If you are cooking for one, all you need is a 3.5 to 4 quart sauce pan and a colander. I cook pasta for two that way and both items are multi-taskers.

In my opinion, those are way too small to cook pasta. Pasta needs lots of water so it doesn't end up a starchy, gummy mess.

OP, consider a regular colander. Way easier to clean IME, I've got two pasta pots with the insert and they're just more hassle. I always end up using my regular standard colander.

GLC · 12-12-2011, 02:50 PM

Larger pot than you would think, so that the water stays at temperature when the pasta hits it. And consider a handled wire strainer. You'll be surprised how well it works and you drop the cooked pasta right on the plate or wherever.

ChefJune · 12-12-2011, 03:17 PM

I love my Calphalon stainless 8-quart stock pot with pasta insert. It also comes with a large steamer insert. This pot gets tons of use as a soup pot, as well as for pasta and for steaming clams and mussels, etc. (I got the pot a couple of years ago on line on sale for $75. I have more than gotten my moneys worth out of it, and it's still going strong.)

I like LOTS of water when I cook pasta, so a big pot is what I like even when I'm just cooking pasta for 2.

Sir_Loin_of_Beef · 12-12-2011, 03:19 PM

A 4 or 5 quart anodized aluminium or stainless steel pot and a small collander or large screen strainer will do you just fine for cooking macaroni for one. If you want to get fancy schmancy, Target has an 6 quart Giada DeLuarentis stock pot for $41.99 and a 3 quart stainless steel colander for $24.19. Of course, the macaroni isn't going to taste any different, but the name brand will impress your guests.

If you still have trouble with spaghetti going through the holes, change to macaroni. You can get fusilli, farfalle, penne, rigatoni or ziti and I can guarantee they won't sneak through the holes in the collander.

Andy M. · 12-12-2011, 03:31 PM

Quote:

Originally Posted by no mayonnaise

In my opinion, those are way too small to cook pasta. Pasta needs lots of water so it doesn't end up a starchy, gummy mess...

My pasta is never "a starchy, gummy mess".

I have a box of spaghetti in front of me and it calls for 5 quarts of water to cook a full box (16 Oz. of pasta). So cooking less than 7 ounces of pasta properly in 3-3.5 quarts of water clearly should not be an issue. At least it isn't for me.