Both have an insert with holes for pasta and another insert that sits above it for steaming. You can use either or both with the stock pot. Thin spaghetti may escape through the holes of the pasta inserts.
Both have the same defect that you need to put in two quarts of water to reach the bottom of the pasta cooker.
The Excelsteel is superior in that there is a vent in the glass top. One reviewer of the Calphalon said her top exploded, although I have had no such problem in many years of use.
However, the Excelsteel steamer is too shallow. It is only 2 1/2 inches deep. The Calphalon steamer is four inches deep. Sometimes I want to steam a lot of vegetables.
Neither this product nor the Calphalon are good for an induction stove.
I find the concept of this product and the Calphalon very useful. I have one recipe which requires cooking pasta and then cauliflower in the same water. It is very easy to lift out the pasta in the pasta cooker, empty it, and then put in cauliflower in the same water.
If you cook only four servings or less of pasta, you will find the Fasta Pasta cooker used in the microwave more convenient than boiling a lot of water. The Fasta Pasta is also a lot cheaper.
Fasta Pasta The Microwave Cooker
But I love the steamer of the Calphalon.
Either this product or the Calphalon are much better than pouring into a colander when making too much pasta for the Fasta Pasta.
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