Every reference I've checked says to use a tall stockpot w/an insert, or a pasta pot, with a 5- to 6-quart capacity, to cook a pound of pasta.
I understand the pasta needs sufficient room to move around freely, but why do so many sources say the pot should be taller than wide?
Asking because I bought a (wider than tall) stewpot today whose volume is actually half a quart or so larger than the taller stockpot I have, but don't love.
I'd like to donate the stockpot, since the volume of the two pots is nearly the same, unless cooking pasta or stocks would *noticeably* suffer. Eventually, I'll probably look for a new stockpot, too, but why wouldn't this suffice for the interim?
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