This is a followup from my most recent post here about being new to cookware: http://chowhound.chow.com/topics/765167
I'd like to use enameled cast iron for most of my cookware, including my pasta cooking. I am unsure what type of pot will cook pasta best?
Would this 8 quart stock pot work? Is there something else? http://bit.ly/e3LH5i (it is on sale for $55 - is that a good price?)
And what is the best way to drain the pasta? I usually use a flimsy plastic strainer in the sink, but 1) the strainer is too flimsy and 2) my sink is too small, so I always get water running through my pasta as I pour the water into the strainer, because I can't hold with both hands, while holding the pot.
Finally, can you recommend some simple utensils to use with Le Creuset enameled cast iron cookware? What kind of material should I use against Le Creuset's materials, so I do not damage it? Right now I have a bunch of cheap, plastic stuff from IKEA (some teflon, others just plastic).
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