With its clean lines and graceful rings surrounding the substantial yet stately knob handle anchoring the lid, it brings all the hallmarks of the classic brand’s craftsmanship to the table. And the addition of titanium to the stainless-steel exterior guarantees it will maintain its elegant mirror finish; the extra step means high heat won’t leave scorch marks or result in discolored or “rainbow” blotches. For home chefs, pasta pots usually have a capacity of up to 8 quarts. But if you have a large family or cook in volumes, you might need something a little bigger. In that case, this Cooks Standard pasta pot has a extra-large capacity of up to 12 quarts. This piece was edited by Bernadette Machard de Gramont, an L.A.-based writer who specializes in global food and wine content. After a two-year stint at Williams-Sonoma Headquarters in San Francisco, she now researches and tests a variety of cookware, bakeware, and wine tools and interviews field experts for their insight. Rice is my go-to when using the pot-in-pot method. It’s a natural accompaniment to saucy dishes that cook so well in the main insert of the Instant Pot. I actually find that I get much more consistent results when I cook rice in the elevated pot-in-pot method than when I cook it in the main insert of the Instant Pot.

I’ve recently become a little emphatic about the usefulness of the pot-in-pot method for the Instant Pot. The truth is, once I got over my initial fear of using the Instant Pot (so many buttons, so much steam!), I found it only moderately more useful than my slow cooker. But the pot-in-pot method has totally changed that. Once I discovered that I could cook a complete meal – main dish and side – at the same time, I was hooked. I use this once or twice a week now and love that all messes are contained right inside the machine. See below for my favorite things to cook this way! Veggies - We have onion, garlic, red peppers, yellow peppers and baby spinach. I also top the dish with chopped fresh cherry tomatoes for extra zingyness.There's just no other way to ensure the chorizo is perfectly cooked - you know, a little bit crispy, with lots of flavour. This produces the most delicious crispy / tender potatoes. These are a favorite side dish at our house. There’s a lot to like about this pasta pot—other than the hefty price tag. It’s made of stainless steel and aluminum, so it’s suitable for a variety of cooking methods, including induction. The elongated shape is fetching and functional, allowing you to keep longer pasta cuts like angel hair and fettuccine intact, but it can hang over even the largest round burner on some cooktops. Do note: It won’t work on induction. WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.

I decided to use a combination of tomatoes, mushrooms, zucchini, and spinach for my pasta, but you can really use whatever you have on hand! Take some away, add extra ones in – you do you, boo. Calculate one percent of salt for the total weight of the pasta," says Manco. "You should salt the pasta after it has started to boil and just before you are ready to add the pasta. If you salt too early, water will evaporate and make the water more salt-concentrated." Manco recommends using sea salt for perfectly seasoned pasta. You will also have noticed that I used Tenderstem Broccoli in the video and regular Calabrese in the photos. That’s because that is exactly what I had in my fridge at the time! Use either.Chorizo - I like to use a mild Spanish chorizo ring that I cut into nice chunky slices. However, you can use spicier chorizo, pre-sliced chorizo or even pepperoni.

But it’s more than pleasing to the eye; results are palate-pleasing, too, thanks to a snug lid with a steam vent to prevent spillovers while retaining heat and flavor. And true to the thoughtful quality Le Creuset is renowned for, this pot boasts more than an aluminum base; the conductive material is blanketed between two layers of stainless steel from top to bottom, so heat stays consistent and moves evenly throughout whatever deliciousness you’ve got inside. Add handles that won’t burn your hands and are shaped for a comfy, confident grip, and you’ve got a real stunner. Add a tablespoon of the oil and cook the sausagemeat for 3 minutes over a high heat, or until beginning to brown, stirring regularly. Add the remaining oil and onion and cook together for 3 minutes more, or until the onion is softened and the sausage pieces are lightly browned, stirring regularly. Add a little more oil if needed.No matter what you’re using the pot-in-pot method for, don’t forget to add liquid to the bottom of the pot. If you’re cooking a saucy dish in the bottom at the same time, this should already be covered. If you are only cooking something in the elevated pot, be sure that you add water to the pot first. Otherwise, you will get the burn message as the pot heats up. Tools for Pot-in-Pot Method