Received an 8-qt. stainless Williams-Sonoma pasta pot with insert for Christmas. It's lovely but I am considering exchanging it for something else.
I make pasta frequently but am confused why this should be better than any of my stockpots (have 2 or 3) plus my beautiful wide 1940-ish enameled colander.
The W-S pot can't even be used as a steamer; the insert goes almost all the way to the bottom.
If you can inform me why this pot is a better idea than what I have, I'm all ears -- maybe I'll keep it.
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