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Cookware

Recommend me a pasta pot

Tristor | May 29, 202101:57 PM     50

I've got quite a decent collection of cookware these days, a mixture of cast iron, carbon steel, clad stainless (Hestan NB and All-Clad D7), an ECI dutch oven, and a good stock pot w/ a disc bottom (Fissler). What I don't have is a properly decent pasta pot.

I have been using, up until now, a no-name (it's worn off the bottom, I think Tramotina or something like that originally) hard anodized aluminum pot/strainer lid/strainer basket combo I acquired many years ago. The anodization is in the process of wearing away and it's seen better days, although served well for several years. I'd like to get something properly "end-game" to join the rest of my collection.

What's the community recommendation for a solid pasta pot? For me, a pasta pot = at least 3qts (4qts is probably better), wide and short rather than narrow and tall (10" base or so), and has two handles to help lift it when it's full of water, preferably welded, but riveted is okay. Main goal is to boil water quickly and hold the temp so you can use it make pasta.

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