So the other day at work we were going through some Enamel coated 8QT Multi-cookers and 12QT stock pots we received strictly for the holiday season. Came across 2 damaged red ones and took them out of the system as we are supposed to. Generally our corporate wants us to try salvage or sell whatever we can from damaged goods. So we pieced together from both of the 8QT red enamel multi-cookers and were left with one with some light chipping on the exterior handle. Normally these sell for $30 but was slapped with a $10 sticker and put on clearance. Naturally I had to get this because it was a good deal and only $8 with my employee discount which is 20% off. So here is what I got for $8, I know it's a self-centered post but hey this is my first multi-cooker and I'm happy.
Besides the fact that it is red, this thing rocks, before this the largest pot I had was 6QT which didn't cut it for larger batches of soup. Steamed some vege's in it already and mmmmmmm they were good.
Hehe glad ya like, pity I could get a bunch and send em out to people. So far I have only steamed some veges inside of it which isn't anything fancy really. Steamed Broccoli, Cauliflower and some Corn, it had been awhile since I've had steamed veges so I forgot how much better they taste mmm.
I'll have to think of something to cook in there and show everyone. I make a pretty mean homemade chicken-n-dumplings, also make pretty good french onion soup. mmmmmmm
Ooooo I know what I need to make that I haven't had this winter season yet, chilli! Yum! Last time I made some using 93/7 ground turkey rather than beef, soooo much better in taste and less fatty.
Hehe glad ya like, pity I could get a bunch and send em out to people. So far I have only steamed some veges inside of it which isn't anything fancy really. Steamed Broccoli, Cauliflower and some Corn, it had been awhile since I've had
...
more
Hehe glad ya like, pity I could get a bunch and send em out to people. So far I have only steamed some veges inside of it which isn't anything fancy really. Steamed Broccoli, Cauliflower and some Corn, it had been awhile since I've had steamed veges so I forgot how much better they taste mmm.
I'll have to think of something to cook in there and show everyone. I make a pretty mean homemade chicken-n-dumplings, also make pretty good french onion soup. mmmmmmm
Ooooo I know what I need to make that I haven't had this winter season yet, chilli! Yum! Last time I made some using 93/7 ground turkey rather than beef, soooo much better in taste and less fatty.
less
Really great buy! Even better than the $8.57 I've paid for a Lodge 6-qt enamel cast-iron dutch oven, after using a lot of discount coupons!
I have been really busy with work and other things. Also recently had a death in the family. I have made steamed veges and I think a large batch of soup. My next thing I would like to make is Chili mm.
I have been really busy with work and other things. Also recently had a death in the family. I have made steamed veges and I think a large batch of soup. My next thing I would like to make is Chili mm.
About the stock pot/steamer, very nice! We have something similar, with a very deep perforated insert for pasta, boiled dumplings or things like lobster (you can remove the perforated pot from the big pot and it's deep enough to be submerged in water) plus a more shallow steamer. We love it. Before we only had steamers, and we eat a LOT of pasta so it's great.
Is yours deep enough to cook pasta in the perforated part? The nice thing is; you remove the pasta by taking out the perforated pot and leave the hot water in the pot. So if you need more pasta to cook you don't have to boil an entire pot of water all over.
About the stock pot/steamer, very nice! We have something similar, with a very deep perforated insert for pasta, boiled dumplings or things like lobster (you can remove the perforated pot from the big pot and
...
more
I'm sorry for your loss.
About the stock pot/steamer, very nice! We have something similar, with a very deep perforated insert for pasta, boiled dumplings or things like lobster (you can remove the perforated pot from the big pot and it's deep enough to be submerged in water) plus a more shallow steamer. We love it. Before we only had steamers, and we eat a LOT of pasta so it's great.
Is yours deep enough to cook pasta in the perforated part? The nice thing is; you remove the pasta by taking out the perforated pot and leave the hot water in the pot. So if you need more pasta to cook you don't have to boil an entire pot of water all over.
I LOVE the color of yours. Good deal!
less
Thank you. The pot is deep enough to cook pasta yes. The holes are small enough so that veges like peas, or elbow macaroni will not fall through. I've been wanting to make my yummy homemade spaghetti lately so I will have to try it out with the pasta I use. Thankfully I will be having a little time off work to be able to get some cooking going on.
