24cm Pasta/boiling Insert

Why do professionals use a boiling insert? As the insert does not touch the base or the sides of your 24cm stock pot it fits into, it means that the contents will never stick. You don’t even need to stir. When you lift out the insert your pasta, boiled eggs, peas, potatoes or vegetables are drained too. Its uses are numerous. Many chefs also make their casseroles using a boiling insert too. After browning your meat, garlic and onions transfer them to the boiling insert, and place back into your 24cm stock pot. Then add the wine/stock. You can then cook the casserole either in the oven or on the hob. Your meat never sticks, and won’t breakup as you don’t need to stir. To serve just lift out the insert to see the meat without having to fish around in the casserole. As you have lifted out all of the contents to serve, you can now easily thicken the sauce.