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Apr 5, 2014 09:04 AM

Do You Use A Multi Cooker To Boil Pasta?

I've been eye balling the large Tramontina tri ply base multi cooker (made in China version) at Wal Mart for a while now. Maybe within a couple years I'll get an All-Clad brand or full clad Pampered Chef but until then...

I can't wait to get the Tramontina for steaming veggies and making chili (chili is hell on my cast iron) and especially for boiling pasta.

I know its not that big of a deal to strain in the sink but it'll be enjoyable to, umm, boil pasta in the multi cooker, lol.

Who uses one and who doesn't? Do you have a multi cooker but strain in the sink still? And who wants one?

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  1. I've been using an 8 quart Calphalon version for close to 10 years. Pasta is about the only thing that gets cooked in it, but the steamer basket gets a lot of use. I use the large strainer/basket quite often. Right or wrong, It seems to me there are fewer boil-overs when I use it, but there are still no guarantees. Recently, I purchased one of those silicon "boil-over prevention lids" and have been totally satisfied. It fits all pots; so I don't have to drag out the 8 qt., and I have gone back to draining in the sink with my old granitewear colander.
    Maybe I should make my next pot of chili in it.

    3 Replies
      1. re: grampart

        Yes yes yes. Sauce pans with spouts are on my wish list too.

      2. re: grampart

        I have 2 of those silicone lids and use them all the time, they're great.

      3. I have the Cuisinart 12 qt multi cooker but I don't use it for boiling pasta. I do use it for stock with the insert though. So convenient for removing all the bones and veggies.

        1. Hi, Muddirt:

          Yes, I have two of the strainer inserts (I and many makers call them pentolas, but please, I know the Italian translation is otherwise). I use them often.

          IMO, they are indispensable for blanching, because you can quickly and neatly transfer all your food from boiling water to icebath and back into the cooking/service line.

          Before you buy, I recommend you also check out your local restaurant supply houses. A good one will carry the inserts that divide the circumference of your pan into 3 or 4 "slices", so you can do different pastas, veggies, etc. in the same pan of water/boullion. They look like fryer baskets.


          1. If your main reason for buying the Tramontina is pasta, check this thread:

            It's the only way I've cooked pasta since, and works on every shape. However, I kept my multicooker for making stock. As a steamer, I much prefer the long-handled steamer basket that can be used with pots of various diameters, pictured here.

            1. I like multi-cookers a lot, but I don't see any need to buy a fully clad one. That's one pot where I'd save my money and buy one with a heavy disk bottom instead, like the Tramontina.

              I used mine mostly for chili and boiling pasta, with the odd artichoke in the steamer, just as you plan to use yours. It excelled at those tasks. I gave mine away when I went induction, but my son loves it, too. I wouldn't mind replacing it at some point, they're nice pots.

              Is this the one you're considering?

              2 Replies
              1. re: DuffyH

                Yep that is the one. I think. I'd have to double check the sizes. I actually want two of their sizes. I thought one was a 10 or 12 quart but not sure. That's the series though.

                I figure when I get a full clad one (I have expensive taste lol), I can donate this Tramontina to a buddy or something.

                1. re: Muddirtt

                  <I figure when I get a full clad one (I have expensive taste lol), I can donate this Tramontina to a buddy or something.>

                  I get that. I'm saying that a fully clad pasta/steamer/chili pot may be inferior to one with a thick disk bottom. To satisfy your tastes, you could graduate to one of these:



                  Either would serve you very well.