Reddit reviews Cuisinart 77-412 Chef's Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set,Stainless Steel
We found 11 Reddit comments about Cuisinart 77-412 Chef's Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set,Stainless Steel. Here are the top ones, ranked by their Reddit score.
Chef's Choice Stainless: Mirror finish. Classic looks, professional performanceUnsurpassed Heat Distribution: Aluminum encapsulated base heats quickly and spreads heat evenly. Eliminates hot spotsStainless Steel for Professional Results: Stainless steel cooking surface does not discolor, react with food or alter flavors. Great for classic cooking techniques like slow simmers, rolling boils and reduction of liquidsCool Grip Handle: Solid stainless steel riveted handle stays cool on the stovetop. A helper handle provides extra support and balance when lifting and pouringDrip-Free Pouring: Rim is tapered for drip-free pouringFlavor Lock Lid: Tight fitting cover seals in moisture and nutrients for healthier, more flavorful results, every time you cookDishwasher Safe: Premium stainless steel easily cleans to original brilliant finish
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
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 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.
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.
> 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.
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.
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.
Just get this
That's a nice set.
My next buy will be this. I already have a colander but one of the legs broke off.
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.
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.