The pasta pot........
Feb. 7th, 2003 09:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
poltr1For the past few weeks, one of the TV commercials I've seen on a regular basis has been one for an enameled pot that has holes in the lid, and is used for cooking spaghetti. I've seen two varieties -- one has red enamel, and the other one (called "The Better Pasta Pot") has a cream-colored enamel. I saw it and thought, "That's a neat idea!" I'm a sucker for kitchen gadgets, and I probably have more than I'll ever use in two lifetimes.
Last week, during our excursion to the mall, we stopped at Linens & Things. It's kind of like a Bed Bath & Beyond clone. And in the middle of the aisle, I saw it....a Better Pasta Pot! It was only $19.99, and I didn't have to pay shipping and handling. (But I did have to pay sales tax.) So it went home with me that day, and into the dishwasher that night.
In the package are two pots -- an 8-quart saucepan with lid, a 2-quart saucepan with lid, and a cheese grater. The handles on the 8-quart have a swiveling section that clamp down on the pot. The 2-quart has posts on the inside, and the lid has matching indentations -- to lock the lid, you have to turn the lid. Both pots and both lids have a non-stick coating on the inside.
Tonight was the first time I tried it in the kitchen. My wife wanted spaghetti, so this was the perfect opportunity to try it out. It's just the two of us, so I used the 2-quart pot to cook her pasta first. There is enamel on the bottom -- I have no idea why -- so I couldn't crank up the heat (on the electric range) to High, so I had to lower it a little. I think it started to cook the enamel. At least it was smalling like cooked enamel. Once the spaghetti was done, I put the lid on, locked it, and poured out the water into the sink. Then I couldn't get the lid off. With a cold lid, all I have to do is put my hand on the lid and turn it. But the lid was hot, so this method was out. I couldn't move it with the lid handle alone. I ended up using a rubber "grippy" jar opener to get the lid out.
I tried it again with more pasta for myself, and I cooked it with the lid on. The foam started to bubble through the holes in the lid. Oops, that was a mistake. After pouring out the water (and getting a face full of steam -- ah!), I was able to get the lid off a little easier. I suspect that the more I use it, the easier it will be to remove the lid.
Now, if I used the 8-quart saucepan, all I would have to do is to flip the handle parts open, and it would release the lid. I wish they had those handles on the smaller pot.
Do I still like it? Of course. Is it worth the $20? Probably not; maybe $15 or even $10. Is it a useful gadget? I think so. Can I do without it? I have for years, with a colander and a plastic pot strainer. I like the convenience this pot offers. Plus it's one less thing to clean after the meal's done. Will I use it again, or send it to the back of the cupboard? I'd definitely use it again. (I should come up with a Kitchen Gadget scorecard.)
Last week, during our excursion to the mall, we stopped at Linens & Things. It's kind of like a Bed Bath & Beyond clone. And in the middle of the aisle, I saw it....a Better Pasta Pot! It was only $19.99, and I didn't have to pay shipping and handling. (But I did have to pay sales tax.) So it went home with me that day, and into the dishwasher that night.
In the package are two pots -- an 8-quart saucepan with lid, a 2-quart saucepan with lid, and a cheese grater. The handles on the 8-quart have a swiveling section that clamp down on the pot. The 2-quart has posts on the inside, and the lid has matching indentations -- to lock the lid, you have to turn the lid. Both pots and both lids have a non-stick coating on the inside.
Tonight was the first time I tried it in the kitchen. My wife wanted spaghetti, so this was the perfect opportunity to try it out. It's just the two of us, so I used the 2-quart pot to cook her pasta first. There is enamel on the bottom -- I have no idea why -- so I couldn't crank up the heat (on the electric range) to High, so I had to lower it a little. I think it started to cook the enamel. At least it was smalling like cooked enamel. Once the spaghetti was done, I put the lid on, locked it, and poured out the water into the sink. Then I couldn't get the lid off. With a cold lid, all I have to do is put my hand on the lid and turn it. But the lid was hot, so this method was out. I couldn't move it with the lid handle alone. I ended up using a rubber "grippy" jar opener to get the lid out.
I tried it again with more pasta for myself, and I cooked it with the lid on. The foam started to bubble through the holes in the lid. Oops, that was a mistake. After pouring out the water (and getting a face full of steam -- ah!), I was able to get the lid off a little easier. I suspect that the more I use it, the easier it will be to remove the lid.
Now, if I used the 8-quart saucepan, all I would have to do is to flip the handle parts open, and it would release the lid. I wish they had those handles on the smaller pot.
Do I still like it? Of course. Is it worth the $20? Probably not; maybe $15 or even $10. Is it a useful gadget? I think so. Can I do without it? I have for years, with a colander and a plastic pot strainer. I like the convenience this pot offers. Plus it's one less thing to clean after the meal's done. Will I use it again, or send it to the back of the cupboard? I'd definitely use it again. (I should come up with a Kitchen Gadget scorecard.)
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no subject
Date: 2003-02-07 09:40 pm (UTC)no subject
Date: 2003-02-08 11:48 am (UTC)Our first experience with the pot went like this: "Oh this is so cool! Check it out. A pot just right for our pasta. *crash-blorge-DamnItAllAnyways!* Quick, rinse it off. The boys'll never know it hit the sink." The lid came off, the spaghetti landed in the sink (mostly in the upturned lid). Moral: hold the swivel handles *very* tightly, unless you prefer to serve your pasta from the dispsosal.
Spaghetti, your place, 7pm Sunday? ;) -H...
no subject
Date: 2003-02-08 08:15 pm (UTC)Spaghetti, your place, 7pm Sunday? ;)
Give me a little time to clear off the dining room table, clear out the dining room area, and vacuum the carpet. Then I'll be ready to say, "Sure! No problem!" I'll even mix up a batch of sauce using my grandmother's recipe.