Reddit mentions: The best multipots & pasta pots

My mum has a recipe she taught my sisters and I to make when we were teenagers (and were devouring everything in sight, but couldn't cook much for ourselves yet) - boil some pasta, add one of those bags of microwave steamed veggies, add some creme fraiche, and season with salt and pepper - delicious, with lots of veg, and ready in 15 mins. She's also got a pretty similar recipe where she just adds cream, grated cheese and an egg yolk to hot, freshly cooked pasta, and then stirs it all together to make a very easy and cheap carbonara - you can also add some sauteed mushrooms and baby tomatoes too, if you're feeling fancy ;)

Speaking of pasta, a microwave spaghetti maker (like this: https://www.amazon.com/Microwave-Pasta-Cooker-Original-Sticking/dp/B00WHCIEPW) is a pretty solid investment - it's a lot less to wash up than a whole pot, and I used mine all the time when I lived by myself.

Sweet potatos are a godsend if you're trying to eat cheaply and healthily, and they're also very easy and quick to bake in the microwave. Top them with some cheese and microwave broccoli (and some soy bacon-flavoured bits, if you can find them) and finish under the grill for a very quick and nutritious meal. ...Or you can add any combination of gaucamole, sour cream, salsa, beans, sweetcorn and cheese. Easy, nutritious and delicious.

Eggs are always good, and if they aren't too expensive where you shop, pre-made curry sauces are really good too. Add 1-2 tins of chickpeas and your favourite veggies and you've got dinner for four days. I'm not sure about availablity in the US, but pre-made naan bread takes 3 mins to warm up in the oven, and is easier to wash up than a rice pot.

Hope you feel better soon, btw

You're welcome! Just remember that every single celebrity chef you see had to learn how to boil water at some point. For me, it was the first year I got married...I was pretty good at making cereal & reheating pizza in the microwave, but I didn't know what the parameters were for boiling water...did you just turn the dial to High? Did you need a pot? Should it be filled up all the way? What's the difference between a simmer & a rolling boil? Some of this is just kind of "tribal knowledge" that you have to pick up along the way from doing it, or seeing someone else do it in person or on Youtube or whatever.

It's also worth learning what works & what doesn't work. Speaking of boiling, let's explore some pasta-related topics:

• Does adding pasta water really make a difference?
  
• The right way to sauce pasta
  
• How salty should pasta water be?
  
• The one pasta you absolutely must know
  
  Now let's get creative:
  
  
• Lemon spaghetti
  
• Roman fettuccini alfredo
  
• Pasta carbonara
  
• Ultra-gooey Mac & Cheese (no Kraft box required!)
  
  Now let's get a little more advanced:
  
  
• Ravioli from scratch
  
• How to color fresh pasta
  
• Homemade tomato sauce
  
• Make your own potato gnocci
  
  I'll also let you in on a little secret...I make the majority of my pasta in the microwave using an As-Seen-On-TV gadget called the Fasta Pasta...once you nail down the cooking times for your particular microwave, unless you need a huge batch, you can whip up pasta in like 15 minutes completely hands-off! It's hilarious, but I use it several times a week!
  
  https://www.amazon.com/Microwave-Pasta-Cooker-Original-Sticking/dp/B00WHCIEPW/
  
  You can also step things up with different tools. I got a really nice manual pasta roller when I got married, and I eventually added a pasta machine to my appliance inventory, which makes it crazy easy to make all kinds of fresh pasta, from traditional flour pasta to egg pasta to squid-ink pasta to spinach pasta:
  
  https://www.williams-sonoma.com/products/philips-smart-pasta-maker/
  
  I then dove deeper into that & found the Udon & Ramen noodle attachment from Asia on eBay:
  
  https://www.ebay.com/itm/Philips-Udon-Ramen-Japanese-Noodle-Kit-HR2403-06-Pasta-Noodle-Maker-Accessory-/172949645048
  
  A whole cottage industry for custom shaping discs has popped up, such as for making shells. Of course, you can buy 10 boxes of Barilla blue-box pasta for $10 on sale all the time, so it all depends on how deeply you want to go into a particular slice of the food field:
  
  https://www.ebay.com/itm/Pasta-disc-khuon-nui-so-using-for-all-Philips-pasta-maker/312336165542
  
  Anyway, generally-speaking: what works, and what doesn't? And why don't certain combinations work? Why do some dishes taste mediocre at home, but amazing at a good restaurant? How do you elevate a regular dish into something amazing? How do you put a new spin on an existing dish? For example, I had corned-beef ravioli the other day, a special leftover from Saint Patrick's Day at a local restaurant. I was skeptical, but intrigued...let's just say that dish is now on my "top 10 things I ever ate" list, haha! Finding a path from an idea to testing it to perfecting it & being able to make it & serve it as an amazing meal is part of the fun of cooking!
  
  part 1/2

Go to second hand store or garage sale and buy crockpot and a rice maker with built in steamer so you can steam veggies (and buy a few items like chopping board, cutting knife, spoon, etc). Also buy one of these pasta cookers for your microwave for $10 (I have one, totally works): http://www.amazon.com/gp/aw/d/B000YT2XOI

I figure breakfast and lunch will be easy so here are some dinner ideas:

-crockpot BBQ shredded chicken sandwiches

-green salsa tacos. 2 chicken breasts (they could even be frozen) and half large jar of green salsa on high for 3-5 hours. Shred, serve on tortillas with lettuce, tomatoes, etc.

-crockpot lasagna (Kraft has a fabulous recipe where you can just put the dry noodles in)

-crockpot roast with potatoes and carrots (use 1 package of onion soup mix for flavoring. Optional: 1 can of coke, rootbeer, sprite or gingerale with soup mix.)

-Stir fry. Never done this before....but you could try cooking the chicken breast and marinade in the crockpot while the rice cooks and veggies steam in rice cooker.

-"crockpot chicken" (my own recipe). Chicken thighs on bone, 1/3 cup brown sugar, 1/3 cup light soya sauce, juice from can of pineapple, 1-2 cups of water (whatever looks good so chicken marinates in enough liquid), some ginger and garlic and sliced carrots. Cook on low all day. Add half can of pineapple RIGHT before serving (it tastes better that way). The chicken literally falls off the bone, the carrots turn out amazing. Serve with rice.

-spaghetti (use fasta pasta for the pasta), crockpot to make sauce unless you just use a jar of sauce which is easier.

-Crockpot chili, stew, corn chowder or soup

-"risotto" or "rice pilaf". You can totally add diced onion, chicken stock, cheese etc to rice cookers....I've done it before.

-Salsa chicken. Add layer of salsa in crockpot, add frozen chicken breasts, sprinkle chicken with chili powder and cook. Sprinkle chicken with cheese and cover back up until melted. Serve on rice with sour cream and salsa (from crockpot).

-Baked potato or sweet potato/yam (in microwave). Just look up internet directions on how to do that. If you like mashed, you can scoop out the insides, mash with fork in bowl, add a little milk, butter and salt. Viola.

Bonus: If you like eggs for breakfast, you can buy a egg cooker for the microwave. Makes perfect sized eggs for egg mcmuffins. Oh, and bacon can totally be cooked on a plate in the microwave with a paper towel overtop, should you wish to add bacon :)

Edit: Formatting. iphone suck at that. I'll add more ideas as I think of them.

A stock pot with a steamer and colander is more useful than just a stock pot. Something like this Just an example, I'm sure there are others.. Stock pots really don't need a thick bottom, as stock is not likely to burn in hot spots, same with boiling pasta and steaming, but a thick base like this one has will work well making stews, chili and other thicker soups. It also makes searing pot roast easier and you then use it as a dutch oven. A double boiler pot would make it perfect.

12" skillet seems big. Most burners I have used really don't cover that area well. For a primary first skillet I'd go with a 10.25".

Most decent knives are BIFL, so find one that is comfortable to use. personally I did not like the grip on the Victorinox, but over all a good knife.


It is strange they don't list a sauce pan.

Yes!! I use a "4th burner pot" that the blogger on Food in Jars recommended, and you can stack up to 3 of those short fat half pint jars in it. It is super useful just for canning, as its tall and skinny and holds a lot of water. Its also graduated and has a neat pouring/straining features. Its basically the cutest best pot ever :)

Does he enjoy outdoorsy stuff? Maybe some camping/hiking gear would be appreciated. You could get him something to neatly store this sock collection. Or you could choose something more universally useful: insulated water bottle, external battery charger, Google home/Echo, really nice reinforced and long phone charger, Amazon Prime membership of his own!, a really nice backpack (like this that can be professional too, microwave pasta cooker, or just some more really cool socks lol

I have been very happy with the microwave spaghetti cooker. I hope you enjoy yours :)

I gave my Fasta Pasta to my kid... draining and clean up is easier on the one linked above that I replaced it with but the recipe book was in metric measures that I had to convert. The Fasta Pasta works better but is less attractive looking.

Here is the FataPasta cookbook.

http://r.hypercore.com/a/10125173/f/22215.pdf

It has a range of recipes for things like vegetables and quiche. Anything they have in the recipes for skillet like browning onions you could do in a pan or a cast-iron skillet (which I usually see for $1-$5 at Goodwill) in the oven—the trick is preheating the skillet with butter or oil before adding whatever. You can even make fried rice that way.

Fasta Pasta w/cookbook (cheaper without)
https://www.amazon.com/Microwave-Pasta-Cooker-Original-Cookbook/dp/B00OVBR6M4

Secret technique from a pasta chef: take the pasta directly out of the water it has been cooking in with some tongs, into the sauce. Don't strain it, unless it's a shorter pasta like fusili.

You want some of that cooking water to still be on the pasta, as it has some of the starch from the pasta. This will help your sauce adhear to the pasta.

If you can, get a pasta strainer that fits into the pot you boil the water in. Cook, lift, and dump into the sauce. This works with shorter pastas too.

This one's a bit expensive, but I'm sure you can find something cheaper.

Winco MPN-67, Stainless Steel Small Pasta Boil Baskets, 6.5-Inch Diameter Cylindrical Pasta Strainer https://smile.amazon.com/dp/B01M17SEU9/ref=cm_sw_r_cp_apa_i_2yA3Cb3NN6985

Edit: SAVE THAT PASTA WATER TOO! Use it if your sauce gets too thick! And make sure it's seasoned!

Good luck!

If money is no object a copper pot for making jams and jellies is lovely. Something similar to this.

If you live in a hot environment it's nice to have a propane stove for canning outdoors in the Summer.

This food mill/strainer is great for making tomato juice and sauce.

http://www.amazon.com/Victorio-VKP250-Strainer-Sauce-Maker/dp/B001I7FP54/ref=sr_1_1

If you don't have a dedicated water bath canner that comes with a jar basket, finding a stainless steel rack that fits into the pot you plan on using is also a very useful thing to have. It elevates the jars off the bottom.

A steam juicer is also a nice piece of equipment.

A conical food press is also useful.

http://www.amazon.com/Mirro-9605000A-Canning-Accessories-Wooden/dp/B00002N5ZQ/ref=sr_1_12?

A good metal ladle that portions food in 1/2 or 1 cup measures makes things easier.

Cloth jelly bags are useful.

http://www.amazon.com/Norpro-615-Jelly-Strainer-Piece/dp/B001FBEHFC/ref=sr_1_1

A canning lid rack can be useful, I like mine but most don't use them.

http://www.amazon.com/Norpro-605-Canning-Lid-Rack/dp/B0000CF39X/ref=sr_1_8

Tattler lids are always useful since you can reuse them.

http://www.amazon.com/Tattler-Reusable-Regular-Size-Canning/dp/B0051PDXCQ/ref=sr_1_3

what about a griddle? or electric skillet? with the griddle you can make bacon, eggs, pancakes, grilled cheese, etc... and the electric skillet you can saute and braise. that being said. I will post several recipes you can pick through.

[Make ahead Slow Cooker Beef Stew] (http://www.copymethat.com/r/pvbgTFq/make-ahead-slow-cooker-beef-stew-busyspo/)

]Slow Cooker Tuscan Chicken Stew] (http://www.copymethat.com/r/4QAPG4S/slow-cooker-tuscan-chicken-stew-from-swe/)

[Biggest Looser Crock Pot Turkey Chili] (http://www.copymethat.com/r/87rrsMl/biggest-looser-crock-pot-turkey-chili/)

[cheesey Ravioli Casserole] I haven't tried this one yet. but looks so comforting
(http://www.copymethat.com/r/oVO0y3q/cheesy-ravioli-casserole-pillsbury/)

Really easy and doesn't make a ton
[Creamy Beef Potato Stew] (http://www.copymethat.com/r/wxM21qf/creamy-beef-potato-stew-better-homes-gar/)

If you have a leftover piece of Steak... preferably under cooked. you can use it in this dish. and using your electric skillet you can cook the onions etc... this is really good. you can omit the wine if need be too. you can buy a product to cook your pasta and rices in the microwave.

this rice cooker is AMAZING! you can probably find a smaller one if need be too

[microwave rice cooker]
(https://www.amazon.com/Sistema-Microwave-Cookware-Steamer-Random/dp/B00BTIVNT4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1467860589&sr=1-1&keywords=microwave+rice+cooker)

[Penne with Beef and Sun Dried Tomatoes] (http://www.copymethat.com/r/nklm8Ut/penne-with-beef-and-sun-dried-tomatoes/)


[you might be able to use this for your pasta]

(https://www.amazon.com/Microwave-Pasta-Boat--Perfect-Every/dp/B003XS32OW/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1467860674&sr=1-4&keywords=microwave+pasta+cooker)

You can do an awful lot with the hotel fridge and a microwave. Any perishable items should be fine in the fridge, and if you just experiment some you can cook a wide variety of foods in the microwave pretty well. Americas test kitchen even tested microwave pasta cookers something like this and they worked great.

Even without refrigeration as long as you can heat it, you can get relatively healthy shelf stable rices and things like canned chicken breast or tuna/salmon. Buy a little whole wheat bread or the like and possibly some canned vegetables and you can mix things up and keep it much healthier than hotel lobby food or fast food.

You need a pasta n' more! http://www.amazon.com/Pasta-More-Microwave-Cooker-Cookbook/dp/B0017VIO36

My roomates and I used to use this all the time in college. You can make any kind of pasta you want, throw in some storebought sauce, stir, put the lid back on, and the heat from the pasta/steam heats up the sauce and makes a super cheap, super easy dinner. You can also do the same thing with frozen veggies - put the lid back on, and the heat from the pasta/steam will defrost the veggies, and then you have primavera. We also did mac and cheese a lot, too, which is also delicious. You could even add in some store-bought pre-shredded chicken, pre-cooked sausage, frozen shrimp, frozen chicken strips - basically anything that doesn't take a long time to heat through.

Rotini Arrabbiata for a busy bachelor:

Buy a Fasta Pasta at Amazon.


1 box of Rotini

1 jar of Rao's Arrabbiata marinara (expensive but worth it)

2 mild uncooked Italian sausages.

1 wedge of Fresh Parmesan.

1 loaf of garlic bread (fresh, or even Pepperidge Farm 5 cheese garlic bread from the frozen aisle).
___
The Fasta Pasta needs no explanation -- it's a microwaveable dream-come-true for al dente pasta for dummies. Throw the garlic bread in the oven (15-20 minutes at 350, typically). Put the sausages in a large pot (membrane off mind you). Mash them up as you brown it over medium heat. Once it's cooked thoroughly, pour the sauce right in the pot over it and stir. Rao's Arrabbiata already has some good kick, but add red pepper flakes if you like it spicier. Grate your Parmesan and add a bit to the sauce. Simmer that up while the pasta's finishing (17 minutes makes a serving for 4 with the Fasta Pasta. Done. Absurdly easy and awesome.

After having been way spoiled on the awesomeness that is Le Creuset, I now use a similar enameled pot from Mario Batali. It works great - I use it for everything. A great gift for friends/family as well.

I own this stove top smoker. Despite all (8) glowing reviews, I found a major flaw. If the bottom is hot enough to generate smoke, then all drippings from the food will burn as well. All my food came out with burned smell.

The Saveur article seems to address this with another layer of foil on top of the chips, but I don't think it will make much difference.

Honestly, if you can't do it right on the smoker outside, your best indoor option is liquid smoke.

I've only had the Costco rotisserie chicken (2,640 calories) once and ate two thirds of it at one sitting, but I have once finished off a whole Costco combo pizza (about 4,000 calories) by myself in one meal; and another time ate two of them by myself in three days.

I'm like /u/henrysleepingbag; 6'1", 160-165 pounds, run 10-15K three times a week. The running helps a little, but what really keeps me thin is simple calorie counting; there is no magic, and no such thing as a "fast" or "slow" metabolism. I splurge like that for fun every so often (yesterday, 2,300 calories from McDonald's plus 36 oz of diet soda for dinner), but I normally tightly adhere to the roughly 2,000 calories a day I need to maintain my weight. Something I've posted before:

----

How to make a filling meal for $1 even if you don't know how to cook

I am 6'1", weight 160 pounds, and run 10-15K three times a week. I love pasta, and often eat a pound of cooked pasta for dinner:

• $1 for a one-pound box of uncooked pasta (turns into two pounds cooked)
  
• $1.50 for 24 ounces of pasta sauce (six ounces per pound cooked pasta)
  
  $3 for 8 servings of pasta sauce + $4 for four boxes of pasta = $7 for eight meals of one pound of pasta + sauce, providing about 1,000 calories per meal. A woman or smaller man would eat less, so would get up to 16 meals from the $7.
  
  Variation 1: Instead of pasta sauce, use salad dressing. $1.50 for 16 ounces of Italian dressing (four ounces per pound cooked pasta), or the same amount of ranch dressing (2.5 ounces per pound cooked pasta).
  
  Variation 2: Add tunafish to the pasta and sauce/dressing. One $1 5 oz can is enough for two meals.
  
  With pasta sauce, the meal has 935 calories, 182 g of carbs, 9 g fat, and 32 g protein for $0.88.^1 Tuna adds 90 calories, 2 g fat, and 20 g protein for another $0.50.
  
  And yes, there is no cooking involved other than filling a container with water. I highly recommend Fasta Pasta to cook pasta in the microwave.
  
  ^1 It's not hard to find lower prices. Around here canned pasta sauce is $1 for 24 oz, and 64 oz of ranch or Italian dressing is $3.50-4.50.

I got tired of holding the bag over my brewpot while it dripped, but I didn't want to lose any of the wort. It occurred to me to put it in the super fancy double pot that we got for our wedding and never use (well, we never use the pasta insert). It's some version of this.

There's at least a half gallon of space for additional liquid. I like being manly and scalding myself, but I also like not scalding myself.

I could also press it with a colander (that I was using for skimming), to get maximum liquid out of the mash.

I inherited one of these things from a friend a few years ago and it's super convenient for steaming vegetables. Fill the bottom with water, pour veggies in (on top of the steamer basket piece - the red plate with holes), and microwave. My wife and I use it all the time and it's really easy.

Cast Iron, preferably the old Griswold or Wagner as it doesn't have the more rough surface of lodge, it's great especially for skillets and dutch ovens. As for other pots and pans you need a small sauté pan and a large sauté pan, a small sauce pan and a larger sauce pan, you also need a pot for boiling large quantities of water in (pasta, stock, and such). For the sauté and sauce pans it's hard to beat All Clads lifetime warranty though I am a big fan of Paderno or better yet save some money and look at Vollrath. For the pot I'd go with any something cheaper than the All Clad like the pot and steamer set here: http://www.amazon.com/Cuisinart-77-412-Classic-Stainless-12-Quart/dp/B0000UV01S/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1412954973&sr=1-5&keywords=cuisinart+pot but again Vollrath from a restaurant supply store could be an even better option.

There's always pot in pot cooking. Your manual will tell you the smallest amount you can cook in the actually 8 qt pot. Here's pot in pot. The item on the bottom cooks faster. You have yo increase cook time. Stackable Steamer Insert Pans with Sling, Footek Stainless Steel Food Steamer Pans Pot in Pot for 5, 6, 8 Qt Instant Pot Accessories, Included Lid and Silicone Safety Mat https://www.amazon.com/dp/B07DPL14LN/ref=cm_sw_r_cp_api_79p.BbQSZVFWQ

Yea, I'd like to second the large pot idea. I do all my cooks in something like this, only the like $10 version you can get at most supermarkets. If it's longer than 2-3 hrs, cover with ping pong balls and you're good.

Well the first thing is that the spirit of the question seems to be the removal of as much external moisture as possible from the pasta. This is actually not good for pasta as much of the starch is leeched from the pasta when it cooks and goes in to the water. Adding a little bit of this starchy water to the mix when you're saucing your pasta will help the sauce to adhere a bit better, helping you to avoid having a hearty soup left over.

If the goal is simply to save some time, then why not get a pot with a locking strainer lid like this?

> They all have big enough pots

I was using too small a pan for a long time. Finally got myself one of these on clearance a while back. It's oblong and perfect length for spaghetti and the lid clips in place for easy draining. Been making spaghetti like a pro lately.

The Multiclad Pro is a little different from the French Classic, and IMHO is designed more smartly with rounded edges. Their handles are much better than All Clad too.

I'd get a handful of pans over a set. There's often too much overlap. TBH although this stockpot looks pretty, this multipot is so versatile.

http://www.amazon.com/Fasta-Pasta-The-Microwave-Cooker/dp/B000YT2XOI/ref=sr_1_1?ie=UTF8&qid=1314785013&sr=8-1

That thing has been a life saver. There are holes on the top that let you measure serving sizes. Comes out of the microwave just like you boiled it. Awesome stuff.

I'm relatively new to using the Steam juicer (https://www.amazon.com/gp/product/B0055Q2D2W/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1) But after doing about 35 gallons of mead using it I've gotta say the profile and taste is superior.

Not to mention its SO much easier than dealing with muslin bags and the others issues I mentioned.

I second the adding water to the pot thing. I wasn't doing this at first and nothing was getting cooked. I also use something like this when I do PiP.. I've cooked several different dishes in these pans and they have always come out perfectly. I had originally tried a glass Pyrex dish for PiP and the food required more cooking time than if I had used a metal pot.

Nothing wrong with a good (cheaper) stainless steel pot for making pasta. I have one like [this] (https://www.amazon.com/Cuisinart-77-412-Classic-Stainless-12-Quart/dp/B0000UV01S) that I use all the time. It's got a steamer basket also which really makes some delicious vegetables.

I picked up a Pasta Boat at a flea market (for about that price actually) and love the shit out of it. It's just a pasta-length bowl with a built in strainer, but if you don't already have those, $7 is about what you'd pay anyway. It takes about as long as it does on the stove (or faster) and has the added benefit of not needing attendance (i don't like to leave items on the stove unsupervised for very long). Takes about 12 minutes.

Microwave spaghetti with this.

Make hard-boiled eggs with this.

Make microwave bacon with this.

They're small and cheap, and you can't argue with those amazon reviews. Makes great stocking stuffers.


Also, make microwave eggs.

Mmmm... now I want a bacon-egg-and-cheese croissant sandwich.

This is what I use

I'm not sure it's the same brand, but it seems like it's the same one I've had for over 15 years. I like that it has multiple uses/configurations.

Is a hand blender really essential? I would add these things:

non-stick skillet

enameled dutch oven

normal kitchen tools

stockpot with steamer insert - many other options for this kind of thing too

And then probably a couple of normal saucepots.


If you want to roast poultry it's nice to have a roasting pan, too.

I use the inside pot of a pasta cooker. https://www.amazon.com/Excelsteel-Quart-Stainless-Muti-Cookware-Encapsulated/dp/B002CGSYB2/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1469358097&sr=1-10&keywords=pasta+pot. I found mine at a thrift store for a buck or two.

After dumping the beans I place a small desktop fan @ 10 in diameter on top with the fan speed set on high. The face of the fan is the exact diameter of the pot and rests on the rim without being held. I shake the beans for 15 seconds or so to accelerate cooling. Gets everything to room temperature in less than a minute, depending on ambient temperature.

Yes. Not all pots come with one. You have to seek it out. Here’s a nice looking set: https://www.amazon.com/gp/product/B00O8LFGEC/ref=s9_acsd_top_hd_bw_b1G5r_c_x_2_w?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-4&pf_rd_r=5GWB6REWSEHT4M50M1M3&pf_rd_r=5GWB6REWSEHT4M50M1M3&pf_rd_t=101&pf_rd_p=c65abcd5-e455-5c66-98f4-5727c564f65d&pf_rd_p=c65abcd5-e455-5c66-98f4-5727c564f65d&pf_rd_i=300195

Someone convince me I don't need this just because the color is fabulous:
[https://smile.amazon.com/dp/B0742WVY5W/ref=sspa_dk_detail_6?psc=1&pd_rd_i=B0742WVY5W&pd_rd_wg=yMyTY&pd_rd_r=R5X5GXSYF6HZQG923CCX&pd_rd_w=GuqeT]

There is a "pasta maker" in my dorm/apartment that I use quite frequently. Fill the container with desired amount of pasta, make sure pasta is above a certain marked line, put in microwave and then strain it. I throw that in the microwave, and then cook some chicken. Dinner in literally 12 minutes.

A stockpot is pretty simple -- you don't need anything horribly fancy, doesn't need to hold heat like a dutch oven, etc. No need to go crazy on quality. But features can be handy -- I'm using https://www.amazon.com/Cuisinart-77-412-Classic-Stainless-12-Quart/dp/B0000UV01S/ these days. The pasta insert is really handy -- works for boiling vegitables and making stock too. I probably use it as a steamer as much as a traditional stockpot as well.

I found I could make rice noodles in one of those microwave pasta cookers. I got mine from Amazon (http://www.amazon.com/Microwave-Pasta-Cooker-Original-Sticking/dp/B000YT2XOI/ref=sr_1_1?ie=UTF8&qid=1425995818&sr=8-1&keywords=Fasta+Pasta). From there, I can add leftover veggies and spices (onion and garlic powder, soy sauce, chili sauce, etc.). Makes a quick and easy meal. Add leftover fish or other precooked meats for non-veg)

Get one of these (Fasta Pasta Microwave Cooker). Changed my life, seriously. It cooks spaghetti in about 5 minutes; you can get some pasta sauce heated up, sprinkle some parmesan, and BAM! delicious meal for one.

He was using something like this: https://www.amazon.com/Winco-Stainless-6-5-Inch-Diameter-Cylindrical/dp/B01M17SEU9/ref=sr_1_6?keywords=pasta+cooker+insert&qid=1572521455&sr=8-6

https://www.amazon.com/Microwave-Pasta-Cooker-Original-Sticking/dp/B000YT2XOI

Thank me later, boysss

We got a weird thing called a fourth burner. it looks like this:

http://www.amazon.com/Kuhn-Rikon-4200-12-Cup-Burner/dp/B00381ANTG

Anyone have one or cook with it? What do you make?

There is specific pots for this sort of thing as well, https://www.amazon.com/Cook-Home-4-Piece-Multipots-Stainless/dp/B00O8LFGEC?ref_=fsclp_pl_dp_3 for instance.

Fasta Pasta A pasta cooker for the microwave. It works well.

It's for measuring and microwaving spaghetti noodles.

Edit: Found it on amazon https://www.amazon.com/Microwave-Pasta-Original-Fasta-Cookbook/dp/B00OVBR6M4

This is from the reddit amazon ad. If only I could order it without outrageous shipping cost, I would SO buy that. Seems to solve OPs problem too. :( Can anyone comment on whether it actually works that well? I always think amazon comments are fishy and purely written by mechanical turks for half a cent.

It's not crazy, there are even pasta pots with integrated strainers.

https://www.amazon.com/Cook-Home-4-Piece-Multipots-Stainless/dp/B00O8LFGEC?ref_=fsclp_pl_dp_3

It's real.
https://www.amazon.com/dp/B000FCH27C/ref=cm_sw_r_cp_awdb_t1_Ib.SCbQR4558S

Pot dealers are a thing of the past.

http://www.amazon.com/Cuisinart-77-412-Classic-Stainless-12-Quart/dp/B0000UV01S/ref=sr_1_1?ie=UTF8&qid=1422665177&sr=8-1&keywords=pasta+pot&pebp=1422665187120&peasin=B0000UV01S

I used a steam juicer. https://www.amazon.com/dp/B0055Q2D2W?ref=ppx_pop_mob_ap_share

The "Fasta Pasta" has been a game changer.

http://www.amazon.com/gp/aw/d/B000YT2XOI/ref=sr_ph_1?qid=1462062560&sr=sr-1&pi=AC_SX236_SY340_QL65&keywords=fasta+pasta

Just get this

I use an asparagus pot and I boil several at a time.

I'm referring to pasta cookers, which you use in the microwave.

> Was yours not used because the dish wasn't made often or because other things were preferred to be used when the dish was made?

A little of both. The pot in question was very much like this one here without the separate strainer basket. It was huge and you usually don't need twelve quarts to cook spaghetti for three. It took up a big piece of cabinet real estate and as such was always relegated to the darkest corners of the cabinets and remained out of sight and mind even when it might be useful.

Pasta Boat.

measure, cook, strain, serve, store.

I think you bought a knock-off or simply don't know how this product works. A simple amazon search for this product shows in the description as follows:


" Twist and lock lid with built in straining feature."


Source

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http://www.amazon.com/Microwave-Pasta-Boat-Perfect-Every/dp/B003XS32OW

PASTA BOAT

Just fill it up with water and pasta throw it in the microwave and forget about it

That's a nice set.

My next buy will be this. I already have a colander but one of the legs broke off.

Quit being a little bitch and use a Fasta Pasta for your pasta cooking.

No more excuses.

Edit: Link for the lazy. Because if you're interested in something like this, you are lazy.