so i cant cook my spaghetti sauce in this? what will happen if I do?
1814092
I adore these pans, but I wouldn't cook something as acidic as spaghetti sauce in them. However, if you decide to, nothing much will happen to the pan in the long run. The acid in the tomatoes will strip the seasoning off the pan, and you'll just have to scrub it out and re-season it. I've made pan sauces in mine, and they have the same effect. I clean it, wipe it down with oil, and put it on a low burner for half an hour or so.
1814093
You can cook anything in it of coarse... But highly acidic food will damage the layer of seasoning built up in the pan. It will NOT damage the pan itself, but if you've ever worked up a good seasoning in a cast iron skillet you know how valuable it is to keep it well seasoned.
1814094
Acidic foods will not strip seasoning off of a well-seasoned pan. The issue with acidic food and reactive cookware is when it is not thoroughly seasoned and acidic foods react with areas of the pan that don't have polymerized oil coating them. I regularly cook tomato and wine based pan sauces in thoroughly seasoned cast iron (similar to carbon steel) and do not pick up off flavors, nor do I damage the pan. I wouldn't advocate long-simmering a sauce, but a quick pan sauce should not hurt cookware that has a good layer of seasoning on it.
714859
I tried to make creme patissiere in it and finally gave up. The silicon does not transfer heat sufficiently. It's a chocolate melting pan - and for that it is superb - but not adequate for fine sauces. You could try blender hollandaise instead.
705255
The Tagine is going to cook different because of the shape (moisture going down the side of the lid versus droplets all over the contents). You won't have the volume but the mingling of the spices will be different. Hope that helps.
7391
I don't think you're adding enough water. Also, check pasta after cooking for minimum time and add a minute or two if still not cooked sufficiently. Additionally, let the pasta stay in cooker for a few more minutes before draining.
1371367
You have full control of the burners . You can boil a large pot of water for pasta or you can simmer the sauce so it won't burn the sauce to the bottom of the pot.
1743223
The way it cooks together there ARE about 4 or so small gaps between the bacon strips of the bowl. They arent huge but any liquid sauce is probably going to spill out the bottom. I have not tried cooking with more then the recommended 2.5-3 strips HOWEVER, I imagine you could keep it in, if you filled the bottom with something else like a bit of crisp lettuce, or a thin strip of meat (in the way of luncheon or something similar). I know amazon doesnt like links but I'm gonna try to share these images on imgur (dot) com. They are at "imgur (dot) com / j5D1mcK" which shows my first two bowls in comparison to a ritz cracker. One of them cooked a bit too much on the bottom compared to the one on the top. The second image is at "imgur (dot) com / moeOyQV" which shows my filled bowls. They look fairly good, and tasted good too, as I said in my review filled with chicken alfredo, crushed red pepper, parsley.
870167
It depends on how you are using it. Have you had squid ink in the past? Are you using in in the pasta or the sauce?
1266193
I am not sure Mary. I cook mostly spaghetti noodles. I would certainly try it, just keep checking it . Good luck. Sorry I am not much help
1429749
Fill a little more than 2/3 of pot with water. Cover, and when at rolling boil uncover and add a good palm sized amt of sea salt. Wait a minute, then add your spaghetti, stirring to avoid sticking. Leave uncovered and give it a stir intermittently through about 8 or nine minutes. Depending on how soft or al dente you prefer your spaghetti. Keep tasting a strand till it's almost where you want it then either strain water through a colander or remove pasta with a slotted spaghetti spoon. Don't leave spaghetti in pot of water expecting it to remain edible. It will get too soft. More of a recipe than a simple answer to your question, but I figured if you might need some extra help, here it is. Enjoy. Fill a little more than 2/3 of pot with water. Cover, and when at rolling boil uncover and add a good palm sized amt of sea salt. Wait a minute, then add your spaghetti, stirring to avoid sticking. Leave uncovered and give it a stir intermittently through about 8 or nine minutes. Depending on how soft or al dente you prefer your spaghetti. Keep tasting a strand till it's almost where you want it then either strain water through a colander or remove pasta with a slotted spaghetti spoon. Don't leave spaghetti in pot of water expecting it to remain edible. It will get too soft. More of a... » Read More Fill a little more than 2/3 of pot with water. Cover, and when at rolling boil uncover and add a good palm sized amt of sea salt. Wait a minute, then add your spaghetti, stirring to avoid sticking. Leave uncovered and give it a stir intermittently through about 8 or nine minutes. Depending on how soft or al dente you prefer your spaghetti. Keep tasting a strand till it's almost where you want it then either strain water through a colander or remove pasta with a slotted spaghetti spoon. Don't leave spaghetti in pot of water expecting it to remain edible. It will get too soft. More of a recipe than a simple answer to your question, but I figured if you might need some extra help, here it is. Enjoy. « Show Less
1524180
You could ... if it were small enough. Only problem is the lid is plastic it would burn. It's the size of two chickens put side by side ... if that helps. Growing up, my grandma just used tin foil to cover her turkey and it turned out delicious. I've cooked chickens in it and it cooks them wonderfully -- I mainly use it for deep dish lasagna. Hope that helps. The plastic lid doesn't lock. BUT it sure is nice to use if you want to marinate or put things in the fridge. It's strong so other things can sit on top of it. PS ... the spatula --- looks weird but I tell ya, I use it every time I cook and need something solid to lift heavier and bigger pieces of food. You could ... if it were small enough. Only problem is the lid is plastic it would burn. It's the size of two chickens put side by side ... if that helps. Growing up, my grandma just used tin foil to cover her turkey and it turned out delicious. I've cooked chickens in it and it cooks them wonderfully -- I mainly use it for deep dish lasagna. Hope that helps. The plastic lid doesn't lock. BUT it sure is nice to use if you want to marinate or put things in the fridge. It's strong so other things can sit on top of it. PS ... the spatula --- looks weird but I tell ya, I use it every time I... » Read More You could ... if it were small enough. Only problem is the lid is plastic it would burn. It's the size of two chickens put side by side ... if that helps. Growing up, my grandma just used tin foil to cover her turkey and it turned out delicious. I've cooked chickens in it and it cooks them wonderfully -- I mainly use it for deep dish lasagna. Hope that helps. The plastic lid doesn't lock. BUT it sure is nice to use if you want to marinate or put things in the fridge. It's strong so other things can sit on top of it. PS ... the spatula --- looks weird but I tell ya, I use it every time I cook and need something solid to lift heavier and bigger pieces of food. « Show Less
10649
Yes.I have put pesto,minced garlic, Spagetti sauce etc.Be sure and watch fullness of drip tray.
404382
Not really. I make it work for a small serving by putting the spaghetti in and as it starts to soften keep pushing it in until it's all submerged in the water. For family size servings I use the 5 1/2 qt Farberware pan for unbroken spaghetti.
787939
dont try cooking pizza...too much direct heat from the top and not enough to do the crust properly...
1853418
I have never done that but I don't see why not. Of course it would depend on cooking time. You would not want to steam something that would take longer than the pasta to cook. Know what ? I think I'll try it. Hope this helps. CW
134168
I'm sorry. That's never happened with ours. I wonder if the temperature you cook with has something to do with it. Sorry I couldn't be more help. Good luck in finding the answer.
623967
Make sure that dot on the knob is on "Pressure". If you have it on steam it will just cook without no pressure.
848174
You probably could. I'd use some cooking spray on it first. It was a gift to my son and he hasn't tried it yet.