Calphalon All-Purpose 8-Quart Insert by Calphalon Sales Rank: 64900 List Price: $74.00 $69.99 At Amazon on 11-13-2008.

Ideal piece for cooking pasta, shellfish, and corn Insert nests snugly into an 8-quart stockpot Durable 18/10 stainless steel with riveted handles Lifts out easily to remove cooked food Hand wash in hot, soapy water, with a nonabrasive sponge; lifetime warranty Product Review When cooking pasta, shellfish, or corn, you need to quickly remove the contents of the pot to prevent overcooking; this insert allows you to do just that. And when cooking stocks, you can remove vegetables and meaty bones by simply lifting the insert by its sturdy handles, avoiding the risks of pouring from a heavy pot into a strainer in the sink. Unlike many inserts, you don't sacrifice any space with this 8-quart stainless-steel piece. It rests gently on the base of the stockpot and then rises above the pot lip another two inches so that you don't lose any height. The lid fits just as neatly on the insert as it does on the pot. Care for this pan with consideration for the long useful life it offers: wash it by hand with mild cleaners. --Sherry Smith Product Description Using an insert is so much safer and easier than juggling a pot full of boiling water and a colander. Simply lift the insert up, allow the water to drain back into the pot and then pour your pasta into a serving bowl. This is also extremely handy for corn on the cob, clams and sundry other candidates for steaming or boiling. Product Reviews The Calphalon "All-Purpose" Insert that fits the Calphalon 8-quart stockpot (either hard-anodozed aluminum or Commercial nonstick) is an essential piece of cookware if you love pasta. Once you have made any kind of pasta (spaghetti, linguine, penne rigate, orecchiette) in this insert and pot (sometimes sold together in a slightly wider shape called a pasta pentola), you will never want to cook pasta any other way. You put the insert in the pot, fill it about 3/4 full with water, put on the lid, and let the water come to a full rolling boil (it won't take long). Then remove the lid and add your pasta (I keep a little chart handy that has the cooking time for each variety, but you can always look on the box or package--make sure you buy semolina pasta imported from Italy, if possible). Add some sea salt (1 tsp.) if you wish. I also add a bit of extra-virgin olive oil, too. Give the pasta one or two stirs--14-inch stainless steel tongs work the best. It will come back to a boil, and then you start the timing. One or two minutes before you think it is done, lift up a strand or two from the pot (I use the serrated side of my large Wusthof bread knife for this, or I use a long-handled slotted spoon for smaller pasta.) Taste it. You want the pasta to be cooked "al dente" (lit., "firm to the tooth"). If it tastes almost done, then lift the insert slowly and carefully from the pot, letting the steaming water run back into the pot. After the water has completely drained, then shake the pasta a bit in the strainer. Do not rinse the pasta. Pour it out onto a large platter. Add one or two spoonfuls of the water from the pasta (which you have not thrown out yet), and then sauce it. You will love the pasta al dente! I have taught many non-cooks to make pasta with this insert (and the stockpot), and they are successful on the first try! Buon appetito! Back To Top Calphalon All-Purpose 8-Quart Insert Available from Amazon Price: $69.99 Updated on 11-13-2008.

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