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Best type of Cookware Design for Pasta/Stock Pots?

Seitan | Feb 14, 201206:50 PM

I am in need of a new pot for (mostly) cooking pasta, and trying to decide on what type of design would be best for my purposes. Looking for a 10 - 12 qt tall slim size. I could also use the pot for making stock (but I rarely make that much stock at a time) or for canning. Basically the main purpose of this pot will be to bring water to a boil quickly on an electric coil stove top.

Would it be better to get a disk-bottom style, something like a Sitram with copper bottom? Or get a cheap bare aluminum stock pot from a restaurant supply store?

In terms of thermal material design, which would bring large amounts of water to a boil more quickly?

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