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Best pasta pots 2018 – [Buyer’s Guide]Last Updated December 1, 2019
Best pasta pots of 2018
The best pasta pots will make your fairytale dreams come true! On that note, I review the three best pasta pots of 2018 to help you get value for your money. The rating is based on multiple factors: The 3 metrics ‐ Design, Materials, Performance, and other indicators such as: Popularity, Opinions, Brand, Reputation and more. I am going to specify each good-to-buy feature as much as possible for your references.
Test Results and Ratings
Why did this pasta pots win the first place?
I really enjoy the design. It is compact, comfortable and reliable. And it looks amazing! I don’t know anything about other models from this brand, but I am fully satisfied with this product. I am very happy with the purchase. It is definitely worth its money. The product is top-notch! The material is stylish, but it smells for the first couple of days.
Why did this pasta pots come in second place?
This is a pretty decent product that perfectly fitted the interior of our office. I recommend you to consider buying this model, it definitely worth its money. I really liked it. It is amazing in every aspect. It did even exceed my expectations for a bit, considering the affordable price. Seems that the material is good. It has a very beautiful color but I don’t really like the texture.
Why did this pasta pots take third place?
It is inconvenient to use due to the size. I am going to get something different next time. This price is appropriate since the product is very well built. I liked the design. We’ve been using it for 2 months and it still looks like brand new. The material is incredibly nice to the touch. It has a great color, which will suit any wallpapers.
pasta pots Buyer’s Guide
What Stainless Steel is
In metallurgy, the field of materials science and engineering, stainless steel is a steel alloy with a minimum of 10.5% chromium content by mass. An alloy is several metals mixed together. The chromium does not tarnish or rust and gives a lustrous look and polishes well. It will rust in certain environments, but usually not sitting in your kitchen cupboards. Stainless steel is durable and strong and it tolerates high levels of heat. It is safe for the oven depending on the handles on the cookware. I love it and have a saucepan that was my grandmother’s and it is 5years old with no tarnish, is dishwasher safe, and shines like new.
When and How to Use Stainless Steel Cookware
Stainless steel can also be put into the refrigerator since it does not corrode—with foods once it has cooled.
Standard model number NC-0023is made of 18/stainless steel with an aluminum core. With the magnetic bottom, it can be used on induction cook top stoves and others including all other stove tops to include electric, gas, infrared, glass, and ceramic. The insides are smooth with stay-cool riveted handles with a V-pattern attaching to the pot itself. This gives even more air flow to your contents when cooking.
The cookware can be cleaned in the dishwasher and can go into the oven up to 500-degrees F. The lids are solid stainless steel, not glass, with cool to touch handles.
The set includes a 1.5- and 3-quart saucepan with lid, a universal steamer insert with lid that will fit both the 1.5- and 3-quart saucepans, 8-quart stockpot with lid, 8- and 10-inch open skillet, and a 5-quart 11-inch deep sauté pan with lid.
Gift-wrapping is available for your loved ones and friends for holidays, birthdays, and special occasions. The set comes with a User’s Manual and Limited Lifetime Warranty. The set is made in China.
A step up from aluminum in terms of both durability and price is stainless steel. Significantly longer lasting, stainless steel is rugged and easy to clean. It’s heavier than aluminum, so it may be harder for some cooks to handle, but it can take a lot of abuse without denting or warping. Stainless steel conducts heat at a moderate rate, meaning it might get up to cooking temperature a little more slowly than aluminum, but it can turn out food faster because it retains heat well. That means it can stay hotter when cold foods are added and lose heat slowly when they’re off the burner.
Stainless steel is not a very porous material, so it won’t transfer flavor between dishes, and its low reactivity makes it a good choice for acidic foods like tomato-based sauces. Stainless is a good choice in restaurants where kitchens are visible to guests because they tend to hold a sheen longer and resist stains better than aluminum. It also releases fat and will not discolor light sauces, making stainless steel a good choice for making sauce and deglazing.
A well-maintained stainless steel pan, when thoroughly preheated prior to cooking, will have a stick-resistant finish, making ideal for quick frying and sautéing. Its relatively poor conductivity means that hot spots are inevitable, so stainless is less than ideal for braising, roasting, and slow-cooking. A thicker gauge tends to exacerbate the problems associated with stainless steel, so stick to a thinner metal if you’re shopping for a sauté or fry pan. The material’s hardness will keep even the thinnest pans from warping.
Stainless steel is made with varying ratios of steel, chrome, and nickel. 18/0 stainless contains 1percent chrome and no nickel, while 18/is made with 1percent chrome and percent nickel, and so on. Nickel and chrome increase the hardness, corrosion resistance, and durability of steel, but they also reduce its heat conductivity, so there is a tradeoff between lifespan and quick heating.
Cast iron wares make popular serving items for sizzling dishes like fajitas and baked desserts in restaurants, but they’re beginning to find a place in the commercial kitchen, as well. Dense and heavy, the material can be slow to heat, but it retains heat well, making it a valuable piece for searing steaks and baking bread. Its inability to be washed in a dishwasher used to bar it from being used in commercial kitchens, but dishwasher-safe pieces are now available.
While cast iron gets a bad rap for being difficult to maintain, most of the cookware now comes preseasoned from the factory and the coating only gets better with age. Take care to wash it properly and the seasoning will rarely need to be reapplied. The one caveat is that you’ll need to avoid using them for cooking acidic foods such as tomatoes, as that can weaken the seasoning and can potentially give your food a metallic flavor. Everything else is pretty much fair game.
Non-stick cookware has become widely popular in both residential and commercial kitchens. If care is taken to use only plastic or silicone utensils, synthetic coatings can last for a good while, but will eventually wear off. An alternative, and one that is perceived to be healthier, is cookware with a ceramic coating. Ceramic provides virtually the same benefits and will last longer before it starts to deteriorate.
Both of these options provide not only easy clean-up, but they also make it possible to cook with little to no fat or butter. In the hands of inexperienced cooks, these coatings create a no-worry way to fry fish and delicate cuts of meat, and make omelets with less chance of food sticking. These are best in kitchens where labor can’t necessarily be expected to maintain the seasoning required to perform those tasks in steel or iron cookware. Generally, non-stick pans are considered dishwasher safe, but most manufacturers recommend hand washing to maximize the life of the coating.
If you’re shopping for cookware to use with an induction cooktop, there are some special considerations to take into account. Induction can only produce heat in magnetic material. That means that only cookware containing iron can be used, so no aluminum and no copper unless a magnetic layer has been worked in to the design.
Many manufacturers make cookware that is specially designed for use with induction. Play it safe and look for cookware that is specifically marked as induction-ready. A handy test to determine if cookware has that capacity is to see if a magnet will stick to it.
Build a Versatile Cookware Tool Kit
As you shop for commercial cookware, just keep in mind the way in which each piece will be used according to your menu. If you’ll be blackening fish, you’ll want a fry pan made of cast iron or carbon steel. If you’re making a delicate butter sauce, consider a stainless steel saucier that won’t transfer flavors between dishes. If you’re making a quick tomato sauce, a ceramic-lined pot will fit the bill. In essence, sticking to one cookware medium can limit your ability to get as creative as possible in your kitchen. Aim for a well-curated collection of cookware that’s been assembled around your specific menu.
The Insider Pick
Every cook needs a good strainer or colander in their arsenal, and these are the very best ones you can buy. Our top pick, the Bellemain Micro-Perforated Stainless Steel 5-Quart Colander, has perfect sized holes for many types of food and is easy to hold with well-positioned handles.
Have you ever boiled a pot of spaghetti, ready to drain it, only to realize your colander is gone? After a quick search, you give up and attempt to drain the pot by hand, creating an awful mess and spilling spaghetti everywhere. It ends up being a delivery pizza night instead.
When this happened to us — because our kids had taken the colander to filter the fish tank water they were supposed to be cleaning — we realized the importance of this simple kitchen tool. We also learned that it’s not a bad idea to have one or two extra colanders on hand. Just in case you can’t in good conscience put food back into the other colander, no matter how many times you wash it.
If you’ve never really shopped for colanders before, you’re going to be surprised with all of the different features and options. Simply put: All colanders are not made equal. Here’s what you need to know about strainers and colanders before you browse through our top picks.
Why you’ll love it: For those who often cook with rice or other small grains, the Inomata Japanese Colander is just perfect, and it’s affordable.
If you cook with rice, you know that half the struggle is washing the rice before cooking it. Most colanders have holes that are too large to handle small grains like rice, so you lose a portion of your rice in the sink.
That’s where a rice washing colander can be helpful, and our favorite model is the Inomata Japanese Rice Washing Colander. The price is so low that Imagine Loving Life’s review says it almost ignored the product, figuring that it was a poorly made colander. However, the reviewer says they’re glad to have tested it because it’s one of the best rice washing colanders available.
The design of the Inomata colander is perfect for small grains. As Foodal points out in its review, the strainer’s tiny draining holes on both the bottom and the sides allow it to drain efficiently, while keeping the rice inside the colander.
Rather than buying a pots-and-pans set, we recommend putting together your cookware set one piece at a time. Here’s our favorite cookware, the result of many hours of research and testing. We’re confident that these pieces—from skillets to nonstick pans to dutch ovens to pressure cookers—will last a lifetime (and beyond).
This stock pot is made of very fine materials which can perform all of your stock and soup making needs. It is designed to last a lifetime, Cuisinart cookware makes family meals memorable and entertaining a pleasure. It has an encapsulated aluminum pot bottom eliminates hotspots and ensures even heating.
This is stockpot is great for cooking for small families with its 12-quart capacity. Both interior and exterior are non-stick which makes it very easy to clean, but also healthier foods since you will be able to use less oil and fat to make your foods.
This 16-quart stainless steel stockpot comes with an encapsulated aluminum base to enhance faster and even heat distribution.
This Cook N Home Canning pot and Stockpot is made of stainless steel with a tempered glass lid to let you see your cooking progress without lifting the lid.
The handles are built for strength and durability. It has an amazing 20-quart capacity which is great for cooking for small dinner parties! It also an encapsulated aluminum bottom to make sure your food is cooked evenly.
Farberware Classic Stainless Steel 16-Quart Covered Stockpot features a thick aluminum core surrounded by stainless steel making heat distribution more uniform and faster. It has a very attraction polished to a mirror finish.
The Shape of Your Stock Pot
Most stock pots normally have a round base, deep sides and a cover. This shape is ideal when preparing stocks as well as stock reductions but still works great in preparing soups as well.
This is where the versatility of the stock pot comes in; it is not ideal to use a smaller, shorter and wide pan to make soups. It is therefore important to consider the shape of the stockpot before buying any.
Irrespective of the pan you will buy, it should have a thick and heavy bottom so that your delicious food does not get burnt when cooking. Such a scenario will happen easily especially when dealing with stock.
When preparing some soup, the pot will have to stay longer on the stove, and therefore a thick bottomed pot is necessary. This is because it will eliminate the possibility of the ingredients scorching and stick to the bottom of the pot because it is made using cheap materials or too thin.
A fairly inexpensive metal, aluminum is most frequently used in making larger sized stock pots. This metal conducts heat very well, allowing your dishes to be cooked evenly.
However, using pure aluminum for a stock pot has a risk of having a chemical reaction when cooking foods which are acidic. This is why anodized aluminum stock pots have been created – to prevent too much chemical reaction and discoloration of the food you’re cooking, making it safer.
This modern material permits for a faster cleaning time and easier maintenance. This is also very efficient as cooking in stock pots takes a lot of time and there is no danger for food items at the bottom to stick to the base or get burned. Also, since it is non-stick, you don’t have to use too much oil when you’re cooking.
The Lid of Your Stock Pot
Stock pots come with different lids. Some are made of glass while others are made of the same material as the pot.
An important feature of the lid is it should have a hole where the heat is able to go out, preventing your liquid from over boiling. Also, if you choose a glass lid, you’d be able to see what’s going on inside your pot without having to remove it.
The Handles of Your Stock Pot
You don’t want a stockpot with a handle that can “let go” anytime. If this happens, then all the food you had prepared will be wasted. It is important to look for a stockpot with a securely fastened handle that can hold the pot’s weight together with the weight of its contents.
The handle should also be easy and comfortable to grasp. It should provide ample room for easily grasping it. A stockpot that has used several screws or rivets to attach the handle is ideal. The handle should also resist getting hot when the pot is on the stove so that you can easily use it to carry the stockpot.
Cuisinart MultiClad Pro 2-Quart Saucepan.
Cuisinart MultiClad Pro 2-Quart Saucepan is the best option for the average households. It can be exhaustively used for almost any type of cooking.
Another saucepan that comes close is the Cuisinart MultiClad Unlimite. The anodized aluminum exterior and stainless steel interior contributes to the superior heat distribution and is non-reactive to alkaline or acidic material. It can be used on the stovetop or in the oven.
It has a long narrow body which helps the steam stay in for a longer time eventually facilitating moisture retention. So if you are into making soups and sauces where moisture retention is important, the Cuisinart MultiClad Unlimited may be the right pick for you.
Continue your investigations of the best saucepans around.
Lodge Logic 12-inch cast iron skillet.
The Lodge Logic 12-inch cast iron skillet is another compelling competitor to the frying pan mentioned above as it also has superior heat conductivity and cooks evenly. It is moderately priced and falls well within the average household budget.
It is great for frying and slow cooking. It can either be used on a stovetop or in the oven. Since the pan is heavy, it is designed with two handles on either side for greater balance.
Cast iron can rust, stain or get pitted when exposed to moisture, air, and certain food. So when buying, it is highly recommended to understand the maintenance procedure of the pan.
Lodge LDPDouble Play Grill.
So if you are health conscious or a sports enthusiast with strict guidelines on your diet, this cookware can help you make delicious food while keeping those extra calories in check.
The Lodge LPGICast-Iron Reversible Grill/Griddle, 20-inch x 10.44-inch is another challenger in this series with a bigger surface, so you can cook more food in one go, which is ideal for larger families. This griddle is also made of cast iron and has slopes on the edges for extra safety and convenience. It has two side grip handles for easy transport.
Challenging them is the Presto 070622-inch Electric Griddle with Removable Handles which is made of a heavy aluminum base and a superior quality non-stick exterior to give it a perfectly smooth finish. It has detachable handles and a slide out tray for easy cleaning.
As opposed to the conventional stove top griddles referred to above, this one is an electric griddle with a larger cooking area available at a surprisingly low price.
The heat control feature helps the griddle to heat to the desired temperature and also spread evenly throughout the surface for uniform cooking. Most electric griddles have suffered in providing this vital feature and fall short in achieving customer satisfaction.
How to Care for your Cast Iron Cookware
To care for cast iron cookware, it is advised to not use soapy water but clean it with a paper towel. If the food is stuck to the pan you could run hot water over it to loosen and then remove it. After washing, it needs to be thoroughly dried to prevent rusting.
Farberware Classic Series Stainless Steel Stockpot.
Stockpots are deep narrow pots with lids traditionally used to make stock or broth. The Farberware Classic Series Stainless Steel 16-Quart Covered Stockpot is surely a classic in this range with a heavy duty stainless steel body for even cooking and its reflective surface makes it truly attractive.
Another contender in this category which is moderately priced is the T-fal A92280 Specialty Total Nonstick Dishwasher Safe Stockpot, 12-Quart, Black.
If you are looking for a pot with contemporary looks to suit your kitchen and also do the desired job this stockpot is a perfect choice. The Aluminium body gives uniform heating and the non-stick layer makes it easy to clean. The handles are as soft and comfortable as it can be, and are well fitted with rivets.
Materials that make the pot
The letters identifying the materials key to the photo below.
C. Aluminum is a top-notch heat conductor and is lightweight and easy to handle, but it reacts with acidic, sulfurous, and alkaline foods. Aluminum is often used as a core or bottom layer for better heat conduction.
E. Nonstick coatings have greatly improved to withstand high heat and abrasion.
Cookware is made from many different materials. Understanding the differences will assist you in making the best choice for your needs. Some of the most common cookware materials are shown below with a description and pan care instructions for each.
Inside Coated with Stainless Steel
Aluminum cookware is fairly inexpensive in comparison to cookware made from other materials. Aluminum is lightweight but fairly strong. It is a good conductor of heat and does not easily distort when exposed to high temperatures. Aluminum works well for sautéing and frying foods because if its heat responsiveness. The drawback of aluminum is that it reacts to acidic and alkaline foods, causing it to corrode and affect the taste of the food being cook. Aluminum is generally used as a core heat conductor, or coated with stainless steel or an anodized coating to protect the food.
Pan Care: To care for aluminum cookware, wash the pans with hot soapy water. Avoid washing the cookware in hard water because it tends to darken the aluminum. To remove stains, use a cream of tarter and water paste.
This is aluminum that has been given a special finish to protect it from corrosion. It is a good conductor of heat and the special finish makes it stick-resistant. It is a good choice of material to look for in pots and pans for most any type of cooking. Pots and pans made from anodized aluminum are not dishwasher safe and can be dark in color, making it hard to see slight color changes in the food being cooked.
Pan Care: To care for anodized aluminum pans, do not cook foods that are highly acidic or alkaline in them because they have a tendency to cause pitting in the coating. They should be washed by hand in hot soapy water rather than in a dishwasher where the strong detergent would damage the surface of the cookware. To avoid scratching the finish, do not use abrasive materials on the surface of anodized aluminum cookware.
Copper is one of the more expensive materials used to make pots and pans. It conducts heat evenly and is very responsive to heat. It heats up quickly and will also cool down quickly when removed from the heat, preventing sautés and delicate foods from burning and becoming overdone. Because copper distributes heat so evenly and efficiently, it is the best choice for frying and sautéing, but it is also a good choice for many other cooking methods.
One problem with copper is that it interacts with everything it comes in contact with. Moisture in the air causes it to form a film on it that is poisonous and salty food causes a chemical reaction that can make food have a metallic taste. To make the copper pots and pans safe to use, they are lined with tin, silver or stainless steel to protect any surface that would come in contact with any food. Because copper reacts to everything it touches, it needs to be polished regularly to keep its bright copper shine.
Cast Iron Coated with Porcelain Enamel
Porcelain enamel is applied as a coating only on pots and pans made of other material, such as cast iron or aluminum. It prevents them from corroding or reacting with the food being cooked. A pan coated with porcelain on the inside cannot be used for sautéing or frying but will work as a saucepan and can be used in the oven.
Pan Care: To care for porcelain enamel cookware, wash with hot soapy water. For stuck on food, soak in hot water to loosen. A nylon scouring pad, nylon scraper, or nonabrasive cleaner can also be used to help remove stuck on food. Porcelain enamel can be cleaned occasionally in the dishwasher unless it has a non-stick interior surface. Limit the use of a dishwasher to avoid the strong detergent dulling the enamel surface.
Available as flameproof and ovenproof glassware. Both types of glassware hold heat well but are not heat responsive. The flameproof glassware, which is fairly expensive, can be used in the microwave, on the stovetop and in the oven. It heats unevenly, resulting in hot spots that cause food to stick. Ovenproof glassware can be used in the microwave and in the oven, but if used on the stovetop, it must be used with a diffuser.
Pan Care: To care for tempered glass, wash in hot soapy water and soak to loosen stuck on food. Do not use metal scrapers or abrasive powders to remove stuck on food. Tempered glass cookware is dishwasher safe.
Cookware is used to broil foods in the oven such as steaks, roasts, or various cuts of meat, poultry and vegetables. It is typically constructed of stainless steel or heavy gauge steel with a black porcelain enamel. Broiler Pans consist of two sections, a low walled pan section and an upper cooking surface that is the broiler plate lid. The cooking surface or lid, which contains open slits and small holes, holds the food as it broils while the pan below catches the drippings. Since the lid has only minimal openings, it keeps the hot grease and drippings contained within the pan so they don’t flare up and burn the bottom of the food as it broils. Also known as a broiler roaster, oven roaster or oven broiling pan.
A round or oval pan with steep sides, which ranges in size from quarts to 1quarts. The casserole pan can be found made from many different materials. It is available made from the same high quality materials as a saucepan or you may find it made from glass, ceramic or earthenware. It may have a cover but many times the cover is not used when cooking the food in a casserole. Depending on the material it is made from, it may be used on the stove top but is generally used in the oven. It is used for cooking one-dish meals and the meal is served at the table in the casserole pan.
A medium depth pan that generally has flared or rounded sides but is sometimes found with straight sides. It has a flat bottom and wide mouth, which accelerates the evaporation of liquids. A chef’s pan most often will have a long handle and a tight fitting cover. It is made of a metal with a thick ground base that allows temperature changes to occur rapidly as the level of the heat applied to it changes, either increasing or decreasing for the best heat conduction. Chef’s pans are available in a variety of sizes such as 2, 3, 4, 5, or quart. The height of the sides make it easier for sautéing, frying or steaming greater amounts of foods, allowing sufficient space for turning and stirring of the contents. Chef’s pans are very similar to saucier pans and either pan can be used interchangeably.
Made in the shape of a wide-walled pan or a skillet, this roasting utensil is designed specifically for heating the large, brown shell variety of chestnuts over a stove or heat source such as fire, gas or hot coals. Roasting chestnuts over an open fire is best accomplished with a longer handled roasting pan or basket made from steel wires like a steel cooking basket, while the deep-walled or skillet-like pan is best for coals, gas or electric heat. Formed with large-sized holes in the bottom, the Chestnut Pan allows the heat to have greater exposure to directly heating the chestnuts in a shell as they cook.
A round or oval, heavyweight pot with a domed cover. A Dutch oven has steep sides that range in depth from to 3/inches and range in size from quarts to quarts. You will find them made from stainless steel, anodized aluminum and cast iron. They are used for pot-roasting, stewing, braising, boiling pasta and making soup. They can be used on the stovetop and in the oven. Dutch ovens are a popular cookware item used when camping. Some cast iron models have legs, making it easy to set the pot over coals or a campfire.
Electric Fondue Pot
A type of bakeware that is used to make the traditional French food dish that is prepared with a brown crispy top crust. The dish is most often a shallow sided container that is oval in shape, however, it can also be round with sides that are deeper than the oval shaped pan. Made from aluminum, steel cast iron or stoneware, the Gratiné Pan allows the food to cook evenly and in the same amount of time as it takes the crust to brown. Often made as a casserole, a potato dish or a vegetable dish, a gratiné is browned under a broiler oven to produce the golden tan crust that represents the key element of this food. Gratiné is also known as au gratin.
Two Burner Griddle Pan
A flat pan with a long handle constructed of materials that conduct heat well, such as cast iron or aluminum, many of which have a non-stick surface and exterior for ease of cleanup. Built to cook foods with a minimal amount of oil, most all Griddles are manufactured with a small lip around the edge that keeps fat retained in the pan as it warms and begins to run. Griddles, which are designed to be placed over stovetop burners, are available in different shapes and sizes. There are one-burner griddles with a round or square shape and there are rectangular griddles that are formed to be placed over two burners. Many of the Griddles made of heavy gauge steel are designed with metals that distribute heat well so the cookware heats evenly across the entire surface. Also known as stovetop grills since they accomplish many of the smaller tasks of an outdoor grill, Griddles work well for cooking or grilling items such as pancakes, eggs, bacon, hamburger patties, small amounts of meat, and grilling vegetables or fruits.
Skillet Grill Pan
A heavy metal pan that consists of ridges spaced evenly across the bottom that closely simulate the grilling process when cooking various meats and foods. They are available with shallow sides and with deeper sides similar to a frying pan. The ridges raise the food off the bottom surface of the pan, which helps prevent the food from steaming as it cooks. The ridges also serve as a method for allowing the fat contained in some foods to drain away from the food and collect in the spaces between the raised ridges. Many grill pans are made from cast iron. Cast iron needs to be seasoned but there are manufacturers who produce enamel surfaced and factory seasoned cast iron grill pans. Cast iron pans are also heavy and the handles get extremely hot, making them hard to handle. Even though cast iron is bulky, it is still the best material for a grill pan because of its ability to retain heat and to heat evenly. They are available in round, square, and rectangular shapes and range in size from to 1inches. There are also double burner sizes available.
Constructed like a traditional loaf pan, this type of pan is made to allow fat and drippings to be removed as the loaf bakes. They are made as two separate pans, one fitting within and above the bottom or base pan. As the food bakes in the upper pan which contains numerous holes, the grease and fat drops to the bottom pan positioned beneath the upper pan. The removal of the drippings may produce a slightly drier result as the meat cooks, but it does eliminate meat sitting in grease and fat as it bakes. Also referred to as Lo-Fat Loaf Pans.
An omelette pan is basically the same as a frying pan. It is available made from the same type of material as frying pans and is generally shaped the same. An omelette pan with a non-stick surface is beneficial when making omelettes because it allows the eggs to release from the pan, making them easier to turn or flip. The omelette pan is also available in an oval shaped pan that is generally to 1inches long. The oval pan works well for cooking foods such as omelettes, fish filets, and shell steaks. The most common sizes for round pans are 8, 10, and 1inches.
A rectangular shaped pan with low sides, which allows the heat from the oven to expose the entire surface of the meat to create a browned exterior. The pan is generally used with a rack to prevent the meat from sitting in its own juices and stewing instead of browning. See Roasting Racks. There are several sizes available. Select a size that allows approximately inches between the side of the pan and the meat. Also, be sure that there is at least inches of space between the outside of the pan and the sides of the oven so that there will be proper air circulation. The roasting pans are available made from several different materials, such as stainless steel, stainless steel with an aluminum or copper core, aluminum with non-stick surfaces, anodized aluminum, lined copper and granite.
Roasting Pans with High Cover
An oval shaped pan with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan. They are available in several sizes and material, such as granite, anodized aluminum, and stainless steel. The meat is cooked with the cover on, which acts as an oven in an oven, resulting in the meat cooking more quickly and in a moister environment. This results in moist, tender meat. The deep-sided roasting pan, generally without the cover, is also used for casseroles.
A round pot with high straight sides and a flat bottom that is used for several purposes, such as cooking vegetables, heating soup, and making sauces. The standard saucepan has straight sides but there are other styles available that are used for special purposes. A saucepan known as a Windsor has sides that flare out and another known as a saucier has sides that are rounded. They are used to provide more exposed surface to speed up reducing a sauce by allowing more evaporation and they make it easier to stir and whisk food out of the corners. Saucepans are made of a sturdy material that is heat responsive, such as lined copper or stainless steel with an aluminum or copper core or bottom plate. They are available in several sizes. A small saucepan holds to ½ quarts, a medium holds quarts, and a large saucepan holds at or more quarts. Most saucepans come with a snug fitting cover.
A pan very similar to the frying pan, only it has short, straight sides. It has a heavy gauge bottom and is made from a material that is heat responsive, such as lined copper, stainless steel with a copper or aluminum core, or anodized aluminum. It is used for sautéing foods but can also be used for frying foods. The pan should have a long handle and it generally comes with a cover. Some of the larger models have a loop handle opposite the long handle that is used to assist in lifting the pan. The sauté pan is available in various sizes, ranging from 6″ to 16″ in diameter, and ½” to ½” in depth.
An round, lidded pan with small handles that is often used to sauté or braise a variety of foods. With short to medium height outward sloping sides, a sauteuse pan is a utensil for cooking casseroles, stews, and pasta dishes as well as meat and poultry dishes. Common in European households, this pan has a small curved handle on each side instead of a single straight handle and is typically available in sizes ranging from 2.quarts to quarts.
A round, deep pan that may have straight sides with a slightly rounded base or more commonly a round base that slopes out and upward. Stir fry pans are available with several different sized handle lengths that can be selected to match the cooking process. The pan allows heat to be well distributed across the base while the sloping sides make it easier to stir and turn ingredients as they cook. The Asian pan referred to as a “wok” is one traditional type of stir-fry pan while other versions are often available with bases and sides that are thicker in substance, not as curved, nor as deep as the wok pan. Stir fry pans are often used to prepare and quickly sear multiple ingredients that go well together including various meats and vegetables mixed with sauces. The stir fry pan is good for cooking food in a small quantity of oil and for retaining the colors and textures of the various ingredients.
A deep, straight-sided pot that is taller than it is wide. It has two, securely attached, loop handles that are big enough to easily allow the use of potholders or oven mitts. It is used for simmering large amount of liquid, such as stock, soup and stews, but also works well for thick soups, chili and for boiling pasta. The pot does not need to be made of anodized aluminum or copper to promote responsive heat reaction but should have a heavy bottom to protect against burning and scorching. Stockpots are available in sizes ranging from quarts to 20 quarts and generally include a cover. 10, 1and 1quarts are standard sizes that will satisfy many uses. You will find stockpots made of several different materials, such as stainless steel, aluminum, anodized aluminum, copper, and non-stick materials.
Pasta Insert: A perforated insert that fits inside a stockpot. The insert acts as a colander for draining pasta and is generally made of stainless steel.
Roasting Racks – There are various types of racks available and they are generally made from stainless steel or a non-stick coated metal, which makes clean up a lot easier. You may want to have a couple of the different types because some racks work better for different uses. Be sure it is big enough and sturdy enough to hold the piece of meat you will be cooking and that it fits into your roasting pan. When placed in the oven, there should be at least a 2″ space between the meat and the top of the oven. A brief description of the most common type of racks is shown below.
Flat Racks: A simple rack that lays flat in the bottom of the roasting pan. It is available in a rectangular or oval shape and is made of thin wires running parallel to each other the length of the rack. It will have a couple of wires running at a right angle to help support the parallel wires. It does not work well for poultry because the legs and wings have a tendency to fall through the wires.
Nonadjustable V-racks: Made of v-shaped pieces of metal that are attached to a frame that has handles on it. This rack works well to cradle the roast or bird and hold it in place, but because the metal bars are generally so far apart, the wings and legs of a bird fall through. This makes it difficult to turn the bird if necessary or to remove it from the rack without tearing the wings and legs.
Adjustable V-racks: This V-rack has two sides made of thin wires attached to a base. The sides can be adjusted to change the width of the V that they form. This allows you to better fit the rack to the meat you are placing on it. A problem may occur if you have to turn the roast or bird on the rack because the rack has a tendency to collapse.
Vertical Racks: This type of rack has vertical prongs that are attached to a round base. The prongs are inserted in the cavity of the bird and it is cooked looking as if it is standing up. The wire prongs inserted into the bird help to speed up the cooking time by conducting heat into the bird. Roasting the bird in this manner also provides a crispier skin but it also makes more of a mess in the oven because you have fat splattering in all directions. The other problem with this rack is that it can only be used on chickens or other birds of that size.
Basket Racks: A U-shaped piece of perforated metal that has a handle on each end. The rack resembles a basket. The U-shaped rack cradles the meat and when used for a chicken, it holds the wings and legs next to the body. It produces the crispiest skin on a chicken due to its ability to conduct heat. It is sometimes referred to as a cradle roasting rack. This rack only works for small birds and roasts that are pounds or smaller.
Microwave Cookware – Cookware for the microwave is different than other cookware. Most cookware that is used on the stovetop or in the oven cannot be used in a microwave oven. Microwave cookware is generally made from glass, ceramic or plastic and not all glass, ceramic and plastic containers are microwave safe. If a container is not microwave save it can heat up in the microwave and become a safety hazard. Most plastics work well in the microwave oven but not all. If their label indicates that they are able to withstand boiling water and if it states that they are dishwasher safe, they should be able to withstand the heat from the microwave. Glassware for the microwave should be heat-resistant. Non-heat-resistant glass cannot withstand the high and uneven heat from the microwave. Ceramic cookware should be unglazed. Glazed ceramic absorbs the microwave energy too quickly, which can cause it to break or become heated to a high temperature. The best style of microwave cookware to use is a dish that has shallow sides and is round or oval in shape. There are microwave cookware sets available that contain different size and shape containers that are suitable for the microwave.
Note: To test a dish or container to see if it is microwave safe, fill a 1-cup glass measuring cup with water and place it next to the dish or container in the microwave. Start the microwave on high power and run for minute. After a minute, check the water and the container you are testing. The water should be hot but if the container is also hot, it is not microwave safe.
Cookware Sets – You can purchase prepackage sets of cookware where the different pieces have been selected for you. You can generally gain some cost savings when buying the pieces in a set over buying them separately but be careful that all the pieces are pots and pans that you will use. It should include a saucepan and lid, a frying pan, and a stockpot. A roasting pan would be another worthwhile piece in the set. Sets are available in different size groupings. If purchasing a set, select the best one possible for the amount you have allocated by paying close attention to the quality of the pieces and to what pieces you are getting in the set. If the set has several pieces that you will hardly ever use, it may make more sense to purchase one of higher quality that has fewer pieces that are all commonly used. You will also want to select a set that is made from a material that is versatile enough to use for different cooking methods. Stainless steel with a copper or aluminum core or bottom plate would be good choice. Anodized aluminum cookware would also be a versatile choice.
If a cookware set will not give you the essential pieces for most of your cooking needs, consider buying separate pieces of basic pans you need to start. There are four basic pans shown below that will satisfy the majority of your cooking needs.
Saucepan – Purchase a qt. saucepan, which can be used for making sauces, reheating soups, pasta, and rice. A stainless steel pan with an aluminum base, which would be moderately priced, is a good choice for this pan.
Frying Pan / Skillet – A 1inch pan would be a good size to be used for several purposes, such as frying meats, potatoes, pancakes and eggs, and can also be used for stir-frying, sautéing and making one dish meals on the stovetop. It should be purchased with a cover and be made out of stainless steel with a copper or aluminum core, or a non-stick aluminum pan with a non-stick coating would provide a pan with easier clean up and one that required the use of less fat.
Roasting Pan – A roasting pan, which should be purchased with a rack, can be used for roasting meat and poultry. It can also be used to make one-dish meals that bake in the oven, such as lasagna. An aluminum pan with a non-stick coating would provide a pan that is lightweight, heats evenly, and is easy to clean up.
Stockpot – An to 1quart size pot would be a good standard range of size to provide a pot that can be used for many purposes, such as making stock or soup, boiling long strands of pasta, cooking sweet corn, and boiling seafood. For a moderately priced pot, select a stainless steel pot with an aluminum base, which will provide you with a pot that will conduct heat evenly.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your pasta pots wisely! Good luck!
So, TOP3 of pasta pots
- №1 — Red Copper Better Pasta Pot by BulbHead
- №2 — Cook N Home 4-Piece 8 Quart Pasta Cooker Steamer Multipots
- №3 — Gotham Steel Pasta Pot with Patented Built in Strainer with Twist N’ Lock Handles