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.)
