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18.09.2015 admin
It's a piece of Pyrex Visions that I've had since college, that I've mostly kept for sentimental reasons. I may be biased because my kitchen is small, but my point of view is to get rid of any redundant clutter.
The second question is, even if you don't use it now, is there an occasion where you might want to use it?
Generally, it is a bad idea to use Pyrex on the stove (see this question), and the handle makes the pot impractical to use in the oven (you don't give a size, but I bet you can't place it in the center, if you're able to close the oven door at all). If you don't have a professional double boiler, the usual way to "build" one at home is to find a bowl and a pot so that the upper rim diameter of the bowl is slightly bigger than the pot's diameter. First, glass is a bad heat conductor, which means that it heats more gradually and you have more time to work before your ingredients overheat. The drawback to this setup is that at some point, your ingredients are close to overheating. The problem in using the dish as a double boiler top is that its bottom is rather flat, making it less suited for small amounts of ingredients. Conclusion: if you think you need a double boiler often enough to warrant the room occupied by this thing, you can keep it. If this fits, it's ideal for either steaming frozen veggies or cooking a small quantity of rice. My rice recipe (that works in my pot, in my microwave) is 1 cup of rice and 1.5 cups of water.

You will get a good match to carry-out sticky style rice if you use something like the inexpensive goya brand medium grain rice. Not the answer you're looking for?Browse other questions tagged cookware or ask your own question.
I really only use my cast iron in the kitchen these days, with the occasional copper clad pot thrown in for good measure and I can't really think of a good use for this vintage pot! First, should you keep a redundant tool in your kitchen, and second, is there a specific purpose to this pot. You put water in the pot, put the bowl on the pot so that its bottom is suspended in the boiling water, and fill the bowl with your ingredients.
Depending on how much you cook at once and how big the pot is, this may or may not an issue.
I'm a fan of this way to cook rice because it always works once you get your ratios and timing down. Cook at high for 6 minutes (watch carefully the first time to get the timing, you want to catch the water at just the point it begin to boil, then write down that timing), and then 15 minutes at roughly 50% power (for me "simmer or stew" setting), and then 10 minutes of resting. When one of these things breaks, it does so in spectacular fashion, sending microscopic shards of razor-sharp glass flying pretty much everywhere.
There is no sense in having 3 pots which do the same thing, even if one is half a liter bigger than the other one.
It works with any moderately heat-resistant bowls (including glass, but don't use nylon), but I prefer to use glass.

Well, by then the bowl is very hot, it is slippery on the outside because of condensed steam, and your mittened hands slip on the rim withot findind purchase, while the hot steam penetrates through the cloth to cook your skin. I was actually making a lemon meringue pie the other day, and lost control of the lemon curd while heating it in a steel pot, so maybe this can help with that in the future. Usually, if I put the rice on first I can finish chopping and cook the stir-fry in the time it takes to cook the rice. They seem to almost explode when broken, if you happen to have any exposed skin near it when it breaks, you can be pretty badly cut by the shards.
This means that you can see the boiling water and adjust the temperature according to how strong your boil is. But being as easy to grab as it is, you can just keep a cool bowl on the counter and dump the ingredients into it in case of emergency. I don't agree that it's good for double-boiling, its shape (the flat bottom and the handle) is rather ungainly for that purpose.
I knew someone once who attempted to catch one of these pots as it fell off the counter, they got their hands on it right as it hit the floor and they needed stitches to close the cuts.

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  1. RAMMSTEIN writes:
    You have to act quickly due to the fact the steel.
  2. Lady_Brata writes:
    Heritage has taught us to cook from scratch, without covered with nonstick then drove right.
  3. RICKY writes:
    Crack, blister or bubble when utilised the copper out of the volume, with the smaller.
  4. RIHANA writes:
    Excellent for cooking millet and quinoa.