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Nov 25, 2012 09:11 AM

I need a workhorse pasta pot for an induction cooktop

We switched over to induction earlier this year and my workhorse pasta pot (Sitram) no longer works as it has a thick copper core at its base.

I need to replace it and would like a pan that I can use on high heat without issue. I purchased an inexpensive pot from Marshall's but it's already rusting inside (supposed to be stainless steel!!).

I also have a (huge) All-Clad pasta pot but it's so tall and impractical that I only use it for large batch outdoor cooking ...things like corn etc.

Can anyone recommend something?

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  1. <I also have a (huge) All-Clad pasta pot but it's so tall and impractical that I only use it for large batch outdoor cooking ...things like corn etc.>

    How big is too big? For one person, 8 quarts is too huge. For another person, 20 quarts is too small. I went shopping with a friend today, and he was just saying how small a 20 quart stock pot is.

    For pasta, have you consider a Tramontina 8 quart stainless steel pot with a pasta insert for $80:

    You will likely find many induction ready pots at HomeGoods and TJ Maxx..etc.

    2 Replies
    1. re: Chemicalkinetics

      Sorry Chemicalkinetics, you're quite right, I should have provided context.

      My Sitram pan was 7.8 litre (approx 8 1/14 quarts)

      My too big All Clad is 12 quarts

      Thanks for the link to that Tramontina pan, it looks perfect and at a good price point. I'm in Canada so I'm not sure whether we'll have the same products here but I'll certainly check as that's exactly what I'm looking for.

      Unfortunately the Winners and Homesense (Cdn equivalents of your US suggestions) locations I've checked don't have a very good selection of stock pots or pasta pots that are induction-friendly and sadly, the one I did find at Marshalls was poor quality and is rusting already.

      1. re: Breadcrumbs

        I have the All-Clad 12 quart "multi-pot" like you. Mine has the fine screen which is a real pain to clean after crawfish, whole ear corn, and similar things. It is nice and big if you need something like that.

        The Tramontina Triply (there are two different lines so, get the one that is triply clear to the edge) 1.5 quart saucepan I have really works extremely well for my uses. Things that would stick, burn, scorch, etc. cook just fine is this pan compared to the common "disc" bottom pan I was using on the hot plate.

        Demeyere Atlantis is really nice but, very spendy. Pretty much anything out of Europe today is induction compatible because that is the main cooktop over there today.

        For ~$80USD, that 8 quart Tramontina Triply is very tempting. FWIW, the brand is Brazilian but, the pot is Chinese.