padella per mantecare

[surfdog]

I’m almost embarrassed to ask this…but…does it make a difference? (My old boss would probably be admonishing me for this.)

I own sauciers, that “appear” to be similarly shaped. But, should I also pick up one of these?

I’m just curious. When I was catering, we made numerous pasta dishes…but, obviously(?), never in small quantities. So we never finished pasta in something like this. For that matter, we also didn’t make pasta that would benefit from this sort of finish.

So yeah, I’m curious what your thoughts are. Yes, gotta have one in the tool box. Meh, they’re over rated. Or…a 2-3qt saucier works just as well.

[STEbbq]

SE says yes.

https://www.seriouseats.com/best-pasta-pan

[surfdog]

That’s kinda what started this journey…

[HawkerXP]

Wurt?

[Donw]

I first thought it was about one of Mosca ‘s cheese finds.

[theroc]

I use a small wok for this.

[mnavarre]

+1

[JCBBQ]

I have a 3quart saucier that is great for mantecatura. But I think a lot of pans can do the trick.

[surfdog]

See, that’s kind of where I’m at. But curious if the pan truly makes a difference. :-/

Nothing cooks like a wok…but 9x out of 10…different pans can all, more or less, arrive at the same destination.

[SheilaAnn]

I have a similar pan by all clad (branded by emeril before all clad got cheap). I love it for the most part. The sides get really hot! Great for tossing/saucing pasta though. When I worked the line at an Italian place (pasta station), we just used standard saute pans, but these were also single portions.

[yakima]

@SheilaAnn.,what do you mean,"before All-Clad got cheap"? Strikes me, that even at a discount house like TJ Maxx their pieces are expensive.

But of course, I am out in the sticks, not proximate to a sophisticated burgh like LA!

[SheilaAnn]

I say “cheap” as in not the quality they were. This is just my opinion, though.

[Uncle Bob]

There are always "get byes" for those who don't want more "clutter" in their lives, but if you're a serious pasta hound the article Steve posted above should convince you. The best advantages I see are depth to contain splashing and light weight for tossing..........tossing being the freakazoid feature.

[surfdog]

Clutter is a clear deterrent at present. I’m not sure that I “need” another pan. I’m certain that my SO is sure that I don’t. LOL

If memory serves, that Winco is about 1-inch wider than my 3-qt saucier…and about the same depth: 3.5” vs 3 5/8”, so that’s a wash.

[surfdog]

Oh what the heck, it’s cheap enough to take a punt. If I don’t like it, I’m sure I can find a new home for it.

Now to get it past the GF all incognito like. LOL

[JCBBQ]

Atta boy!

[yakima]

You people are bad. This sent me down the padella rabbit hole. Ordered the pan thru my daughter's Amazon Prime.
Looked up meaning of padella (pan), stumbled across reviews of a new book, Padella, re pasta, and ordered it.
$100 of bad, right here in one thread.
But I did not buy the Masterbuilt gravity charcoal cooker on local FB Marketplace.

[Johnny Booth]

I learned something new today. Thanks everyone. 😎