frontpagec2nah777 posted Yesterday 02:34 PM
Item 1 of 6
Item 1 of 6
frontpagec2nah777 posted Yesterday 02:34 PM
Costco Stores In-Warehouse: 8-Qt Tramontina Tri-Ply Multicooker w/ Pasta Insert
(Availability Will Vary; Valid thru 6/15)$30
$60
50% offCostco Wholesale
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I can make a good carbonara by just draining into another container, but the insert means I'm ready to temper the egg the second the pasta is done, which improves the outcome enough that I notice. It also lets me make bone broth with far less hassle for the straining.
So, yes, the insert is useful, and stainless steel is a must. Aluminum is usually too thin, and far too soft. Ceramic coated pots may claim whatever they want, I've yet to see one that didn't eventually chip, and to date, only the ones that are cast iron didn't turn out to be pot metal even when they advertised otherwise. Flourine based non stick materials are a disaster in every respect, as convenient as they might be when new.
... three ply is decent, and some cookware from this brand is good, but they also produce (or maybe license) some awful stuff.
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I can make a good carbonara by just draining into another container, but the insert means I'm ready to temper the egg the second the pasta is done, which improves the outcome enough that I notice. It also lets me make bone broth with far less hassle for the straining.
So, yes, the insert is useful, and stainless steel is a must. Aluminum is usually too thin, and far too soft. Ceramic coated pots may claim whatever they want, I've yet to see one that didn't eventually chip, and to date, only the ones that are cast iron didn't turn out to be pot metal even when they advertised otherwise. Flourine based non stick materials are a disaster in every respect, as convenient as they might be when new.
... three ply is decent, and some cookware from this brand is good, but they also produce (or maybe license) some awful stuff.
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The $100 OXO set counts its steamer insert as 2/4 pieces, and the $30 Amazon Basics doesn't come with one. Both non-clad with domed glass lids. I assume the discoloration complaints are from people with gas stoves, or people who spend more time looking at their pots than cooking with them.
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Just because you can cook using a couple of methods (with or without the basket) does not mean it is a multicooker to me either. Still beats the stupid name of the "possible cooker" on the front page.
The $100 OXO set counts its steamer insert as 2/4 pieces, and the $30 Amazon Basics doesn't come with one. Both non-clad with domed glass lids. I assume the discoloration complaints are from people with gas stoves, or people who spend more time looking at their pots than cooking with them.
One thing I found out using stainless steel is to never add salt to the water until the liquid is at a boil.
Otherwise, it can discolor the bottom by etching and/or pitting the finish. It happened to me on a cheap stock pot I got from Macy's. It doesn't affect cooking, just ugly inside now. Very minor pitting.
I don't know if that goes for all stainless pots and pans, or certain grades of SS. But I saw it mentioned after I did that, and it explained it.
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