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Old 12-14-2012, 03:31 PM   #11
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Wolfette ... any pan with a lid will do for rice but not one with draining vents. You need to have a lid that will not allow the moisture to escape for rice. So if you have another pot with a lid that fits, use that for rice.

I had a pot once with a draining lid and I thought it would be very cool. It turned out not so cool. Went back to normal lids and a great colander.
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Old 12-14-2012, 03:42 PM   #12
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So your question is regarding using the pan for other purposes as well as cooking rice. A strainer sauce pan is not worth the time or money. You can use it to cook rice as long as the cover seals off the strainer holes on the lid and pan. And you can also use the pot to cook potatoes and other foods. To use it to cook veggies and then strain them is very awkward. The weight of the food makes it difficult to tip the pan enough to drain out all the liquid. Also depending on how much food you have in the pot, you may not be draining all the water out. Then when you go to mash your veggies, you will find a pool of water still at the bottom. You can cook rice in such a pot as long as the cover seals with the pot and no steam is escaping.

You are better off buying a saucepan with a heavy duty core bottom and good fitting lid. Use a strainer or colander for draining food.
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Old 12-16-2012, 07:19 PM   #13
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Bump for Jennyema

Quote:
Originally Posted by jennyema View Post
The one I have has a pouring spout and a lid that has a small perforated area that can be turned so that its over the spout for pouring but not over it when cooking to provide a seal.

But the holes are too big for rice
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Originally Posted by pacanis View Post
What make is that, Jenny?
I've been semi-looking for a new sauce pan for steaming veggies before I saute them.
And now I am really looking for a new sauce pan.
No shinola, there I was, mashing my potatoes...
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Old 12-16-2012, 08:11 PM   #14
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Sorry you lost one. Looks like you got your money's worth.
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Old 12-16-2012, 08:18 PM   #15
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circa 1983
Fortunately I do not pepper my potatoes, as I had black specs that needed removed.
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Old 12-16-2012, 09:04 PM   #16
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Quote:
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circa 1983
Fortunately I do not pepper my potatoes, as I had black specs that needed removed.

A good reason to go for a SS handle.
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Old 12-17-2012, 01:30 AM   #17
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There are a couple of alternatives that I have seen that would work quite well. The Berghoff Neo has a secure lid that can be sealed or with a slight twist will let you pour off liquids. The with another slight twist the lid can be removed. Fissler Solea also has pans with similar lid features. Could be quite handy for more than just rice.
[suggest following the method that many have described for rice in this thread however]
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Old 12-21-2012, 02:53 AM   #18
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thank you all! i'll buy a pan with a good lid :) for straining veggies, i have the colander :)
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