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12 quart stock pot with pasta insert?

I Have a small kitchen, so I try to get the most versatility out of every utensil. I want to purchase a 12 quart stock pot with a PASTA insert. I know All-clad imports one and I'll bet it's a great unit, and I think the price is more than reasonable. I just try my best not to buy from the Chinese when I can avoid it. Does anyone know if Lagostina makes one this size, the price, and where it could be purchased?

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  1. The Lagostina pastaiola is a 7-quart pot with a pasta insert. It's available at Williams-Sonoma, but, of course, it's much smaller than what you are looking for. I don't believe that Lagostina makes a larger one. Sambonet, another high quality Italian cookware company, makes a 9-quart pasta pot that is available through 125west.com. However, it is quite expensive and I believe that you have to purchase the pot and the pasta insert separately.

    There are many more pasta pots/multicookers in the 7- to 9-quart size than in the larger size. However, Sur La Table does carry a 12-quart model under their house brand. My guess is that it is also made in China, but you could verify that by calling them.

    1 Reply
    1. re: cheesemaestro

      SLT's is made in China as all their private label line is.

    2. Wow! 12 qt, for how many people can it cook pasta ? Just curious. I read somewhere people complained that the insert of All-Clad is not good quality, but I do not remember where and I am not sure it is about 12 qt or 8 qt. Also, one of the pots is not induction ready if you mind. Sorry I am not complete but just chime in:)

      5 Replies
      1. re: hobbybaker

        I want something Large enough to cook the the occasional stock. I don't think 7.5-8quarts is really large enough.

        1. re: keepercat

          Keepercat - FYI;
          Looks like induction ready and NSF certified. Don't know if it is made in China or not.
          http://www.foodservicewarehouse.com/r...

          1. re: hobbybaker

            Good find! It may be just the way that it was photographed, but the pasta insert looks short for the pot. Ideally, the insert should extend most of the way down the pot to minimize the amount of water needed and the time it takes to bring it to boiling.

            1. re: cheesemaestro

              cheesemaestro, I am just curious for how many people it can cook for a pasta. Keeper cat did not give me any clue:) As it is a big size, checking up a restaraunt supply stores' web site might be a good idea, I guess.

              1. re: hobbybaker

                The general rule is at least a gallon of water for a pound of pasta. Assuming that the insert doesn't go to the bottom of the pot and that you wouldn't fill the pot to the rim, I would say you could make at most two pounds of pasta at a time.

      2. How about this one?

        http://www.amazon.com/Cuisinart-Class...

        1 Reply
        1. re: tanuki soup

          At this price point, it's almost certain to be made in China, which seems to be a deal killer for the OP. It's become increasingly difficult to find reasonably priced cookware that isn't manufactured in China. Costs of production for US and European cookware are much higher. On top of that, the unfavorable (for Americans) value of the dollar against the Euro has pushed prices for the European stuff out of the reach of many of us.

        2. Here's another option, if you're willing to go a little bigger. Paderno Grand Gourmet has a 15.3 qt. low stock pot, available through Bridge Kitchenware in NYC. I have no personal experience with this line, but it has been praised in many CH discussions. I believe it is imported from Italy. It is not the same as the Paderno World Cuisine line made in Canada. (I think that there was an original connection between the two companies, but it no longer exists.) Bridge is selling the pasta insert for this pot at a very deep discount ($55). Here's a link to Bridge and the stock pot:

          http://www.bridgekitchenware.com/brow...

          Hope this helps.

          2 Replies
          1. re: cheesemaestro

            The Paderno line from Bridge Kitchen looks interesting. I'll check it out. Thanks.

            1. re: cheesemaestro

              Bridge isn't in NYC any more, unfortunately, but when they were, I was always very pleased with their shipping/customer service.

            2. For what it's worth, here's something to chew on: If your primary uses of this pot are for stock/soup and for pasta, do you really need to invest in a brand as pricey as All-Clad? That Cuisinart (linked above by tanuki soup) would do the job just as well for about half the price.

              2 Replies
              1. re: CindyJ

                The cuisinart cookware I've dealt with is all... well, rather cheap feeling. IMO.

                1. re: mateo21

                  I'm not at all familiar with Cuisinart brand cookware; I was merely suggesting that a less expensive pot might do the job of simmering stock and boiling water for pasta just as will as a pricier brand would.

              2. I bought one of the All Clad 12 qt multi-purpose pots and have been fairly happy with it. Its only drawback seems to be cleaning. I don't have a deep sink or high clearance faucet (or even a hand sprayer) allowing me to really clean and rinse the big basket with ease. This will be taken care of in my next kitchen remodel. I also use the small basket with my old calphalon 5 qt stock pot, it is a perfect fit.

                I use if for making court boullion and for cooking large quantities of shrimp in the court boullion.

                1 Reply
                1. re: kayakado

                  FWIW I have a several year old W-S "generic" stockpot w. pasta insert and steamer insert. It came with a glass lid that sux (seals well enough in the lip that the thing sputters as soon as it starts to steam) but I have another lid that is a regular rmetal lid that fits it fine so I have never had to prevail on W-S for the cheerful exchange or return. Anyway, it a good size for pasta (hey, you don't HAVE to fill it all the way!) or stock. Ironically, I almost never use the insert for pasta. A colander is easier and for spaghetti or the like I have one of those pasta spoons with the teeth on them. What the pasta insert IS useful for is as a steamer basked when you are steaming a lot of broccoli or the like, too bulky for a smaller pot. The insert intended as an actual steamer basket gets very little use. Bottom line is if I had it all to do over I'd have bought a decent stockpot and just dropped my little steamer basket into it when I needed to use it that way. The insert is just clutter and believe me, when a person has (and uses) as many specialty items in their kitchen as I do and calls something clutter, it truly is clutter.

                2. I bought the All-Clad multi-cooker about a year ago and have been quite happy with it. I find the insert to be of good quality. It is not as good as my regular stainless All-Clad, but for stocks, cooking lobster, etc. it works just fine and I'm quite happy with it. They have changed the insert in the pot sold at Williams Sonoma to a mess insert, but I don't think it would be any better than the one included with my pot. Got a good deal at Sur La Table for $119.00 - much more expensive in Canada where I live. You can get good pots at the Restaurant supply stores, but I've yet to find one with an insert.

                  1 Reply
                  1. re: lominator

                    Bridge Kitchenware has Italian made Paderno. 9,10.6, and 11.1 quart stockpots with a pasta strainer option. It's close enough to my 12 quart requirement , Doesn't break the bank,and NOT made in china. I think I'm going to pull the trigger and get one.