Pot with lid for pasta LT1067 Lamart 22 cm 6 l

Product detailed description

DESCRIPTION

The Lamart LT1067 stainless steel pasta pot with lid is made of 18/0 stainless steel and features a thick sandwich base. The pot includes a lid, strainer and steamer tray. This pot is ideal for cooking pasta or steaming vegetables. The steamer tray, as well as the strainer, is equipped with integrated grips.

The lid is made of durable glass and has a hole for steam extraction and for perfect cooking control. The pasta pot can be used on all types of cookers including induction and is dishwasher safe.

SPECIFICATIONS

Diameter: 22 cm

Height: 16 cm

Volume: 6 l

Material: Stainless steel 18/0

Colour: silver

ADVANTAGES AND DISADVANTAGES

The pot is made of high quality 18/0 stainless steel which is hygienic, corrosion resistant, does not trap odours or flavours and is easy to maintain and clean. The pot includes a lid, strainer and steamer insert. The lid is fitted with a steam vent for maximum control over cooking. The steamer insert has integrated handles and the strainer also features a handle. The thick sandwich bottom allows use on all types of cookers, including induction. Suitable for dishwasher.

PRACTICAL ADVICE

Suitable for gas, electric, ceramic and induction cookers

Oven-safe: Yes, up to 220 °C

Dishwasher safe: yes

INSTRUCTIONS FOR USE

1. The high-quality stainless steel product is resistant to temperatures up to 220 °C - excessively high temperatures can damage or deform the product.

2. Always wash dishes in warm water and detergent to remove any dirt. Rinse and dry the product. Then rub with a drop of oil to maintain the surface quality. Use a paper towel to remove excess oil (treat the product regularly to keep the cookware in perfect condition).

3. Make sure that the size of the hob matches the size of your product and is no wider than the edges of the cookware to prevent excessive scorching of the outer surface - always use a gentle flame for cooking. Take advantage of the thermoaccumulation properties of the cookware, which allow the heat to stay in the cookware longer and also save energy.

4. Never leave dishes on the hob unattended. Allow the dishes to cool before cleaning.

5. To remove light cooking stains (scorching), soak the dishes in hot water and detergent and then wipe dry with a soft cloth. In case of stains in the pan or pot, heat a little white vinegar and then wash in the usual way. However, these stains in no way diminish the properties of the product.

6. We recommend not to use metal utensils on the stainless steel surface and not to cut food in pans and pots.

7. Stainless steel cookware is very easy to maintain and clean; when washing by hand, use only soft cloths and sponges that will not scratch the surface. Do not use aggressive chemical products. Washing in the dishwasher is possible - but beware of the hardness of the water and the use of overly aggressive detergents, which can lead to discolouration of the surface of the dishes. However, these changes do not limit the functionality or healthfulness of the cookware.

8. To maintain the longevity of the product, handle the cookware with care and try not to scratch the surface.

SAFETY NOTICE

High temperatures (above 220 °C) may damage the container or the lid.

The use of sharp metal tools can damage (scratch) the surface (e.g. knife, fork).

The use of harsh and aggressive cleaning agents can damage the surface (e.g. corrosive pipe cleaners).

Careless handling (e.g. with the lid) can damage the surface (by bruising). These "traces" do not affect the quality of food preparation or the overall durability of the cookware in the slightest, only the aesthetic appearance is compromised.

Due to the high temperature setting of the heat source, the surface may be damaged (burnt).

PASTA

Pasta comes from Italy and is made with a special pasta flour called semolina flour (white durum wheat flour), which has a high gluten content. You can choose egg and eggless pasta, whole grain (wheat, spelt, etc.) and even gluten-free (corn, rice, buckwheat).

TYPES OF PASTA

There are many types of pasta. Among the most famous are spaghetti, tagliatelle, pappardelle, penne, lasagne, farfalle, fusilli, gnocchi, tortellini, ravioli, canelloni.
Spaghetti - long round noodles 2 mm wide, ideal for spaghetti carbonara (with ham, parmesan, egg) or Aglio e Olio (with olive oil, garlic and chilli)
Tagliatelle - long flat noodles 0,65 - 1 cm wide, ideal with sauces (e.g. porcini, bolognese)
Pappardelle - long flat noodles about 1 cm wide, rolled into a ball, ideal with sauces
Penne - short wide round hollow pasta with bevelled edges, suitable for sauces, salads
Lasagne - wide thin rectangular sheets, perfect for preparing the dish of the same name (lasagne with bolognese sauce)
Farfalle - pasta in the shape of bow ties, ideal for salads
Fusilli - spindle-shaped pasta, perfect for salads
Gnocchi - gnocchi made of potato dough, ideal with mushroom sauce
Tortellini - ring-shaped pouches, filled with e.g. cheese or meat
Ravioli - square-shaped bags, filled with e.g. spinach and ricotta
Canelloni - hollow pasta 8 - 10 cm long and 2 cm in diameter, filled with e.g. tomato sauce

RECIPE FOR HOMEMADE PASTA

Ingredients

6 egg yolks, 4 eggs, 300 g pasta flour, 300 g plain flour, 4 tbsp olive oil, water as needed (max 100 ml), 1 tbsp salt

Procedure

1. Make a stiff dough with all the ingredients (work through until fully combined).		2. Wrap the dough in cling film and leave to rest for at least 30 minutes in the fridge.		3. Roll out the rested dough with a pasta machine, or a rolling pin, into sheets 2 mm thin and 40 cm long.		4. Cut out the desired shapes on any machine attachment by turning the handle.

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