pasta pot
May 27, 2007
Use it all the time. Holding up well and works fine for pasta. No problem with food sticking. Satisfied with product.
Never leaves the stove
December 24, 2005
Our family eats a lot of pasta, and this combo never leaves our stove for long. It is great--no issues or reservations. The current price being asked is an absurd multiple of what I paid more than a year ago for this combo. As with all cookware on Amazon, there is enormous price variability over time. Identify what you like and then return frequently to see if the price has moved.
Perfect for corn or pasta
June 29, 2004
I love this for boiling corn or pasta. It doesn't have the nonstick surface like the 2 1/2 quart saucepan, but I bought this for easy draining and it gets the job done well.
Heavily used in our household !
(1 of 1 Found this Helpful)
April 5, 2004
I bought this set over a year ago. Although it is on the smaller side, I have to say it is probably the second most used pot in our household (the first being the 2 1/2 qt shallow commercial anodized sauce pan!). It works well for meals for my family of four. I routinely boil 1 pound of pasta or approx. 5 lbs of cubed potatoes for mashed potatoes. I have made soup, chili and spaghetti sauce in the pot as well. It's the right size for enough of these dishes for my family, plus some leftovers to freeze for another full meal. I don't find it as "narrow" or difficult to use as my 8 qt stock pot - the height seems perfect for the width of this pot.
Nice, but small
(4 of 4 Found this Helpful)
January 6, 2004
This is a nice pot and fits the burners on my stove without hanging over.
There are two disadvantages:
1. The 6 1/2 qt. size is barely sufficient for 16 oz of macaroni. An 8 qt. pot with insert would've been better. I know Calphalon has an 8 qt. stock pot and an 8 qt. insert, but they don't appear to offer these packaged together, making a set prohibitively expensive.
2. Contrary to what Top 100 Reviewer Michela says above, the stainless steel insert does get hot, and you can burn your hands on the insert handles if you're not using towels or mitts.
Water, aluminum, and stainless steel are fairly good conductors of heat, so all of the elements of this set get hot (which is what you want) EXCEPT for the silverstone handles on the stock pot.
I have mixed feelings about using an insert. You usually have to dispose of the macaroni cooking water anyway, so dumping the entire contents of the pot into a colander makes sense, rendering unnecessary the insert.
Also, if you sauce your macaroni in the pot in the traditional Italian fashion, you're not going to want the water in there, again eliminating the need for an insert.
Alton Brown makes a good point in his new book about getting the biggest pot for making macaroni that you can fit in a cabinet. He suggests going with a cheap aluminum job from a restaurant supply store, because you want it to be as light as possible when filled with water and macaroni.
As other reviewers have noted, 6.5 quarts is sufficient for 16 oz of macaroni or less. If you routinely need to cook more than a pound, you're going to need a much bigger pot.
I have a monster 16 qt. Farberware stainless steel stock pot for times like this. It may not be quite as light as Alton Brown's suggested non-anodized aluminum restaurant supply store model, but it will hold up better over the long term and probably didn't cost too much more.
