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  • Stainless Clad Stock Pot

  • Pasta Set
  • $329$263Buy the set and save $66
The essential tools and premium ingredients you need for delicious weeknight pasta.
  • 8 QT Stock Pot & Pasta Insert
  • 1 28-ounce can Bianco DiNapoli Tomatoes
  • 1 2-ounce jar Burlap & Barrel Chili Flakes
  • 1 16-ounce box Hayden Flour Mills Macaroni
Size
Style
Stock Pot
Details

Just because weeknight pasta is fast, doesn’t mean it can’t be full of flavor and made with the best ingredients. Along with a recipe for spicy Pasta Arrabiata, this set includes our Stainless Clad Stock Pot and Pasta Insert—our favorite tool for perfectly al dente pasta. To craft your sauce, we’ve added a can of Bianco DiNapoli tomatoes, a jar of Burlap & Barrel Red Jalapeño Chili Flakes, and a box of Hayden Mills pasta.

Our Stainless Clad Stock Pot with Pasta Insert allows you to cook your pasta and then drain it, leaving the starchy water behind to be easily added back into the sauce. The base of the arrabbiata is made from Bianco DiNapoli’s premium canned tomatoes, which are harvested at peak season in Northern California to preserve their freshness. Burlap & Barrels’ Red Jalapeño Chili Flakes add nuanced heat, while Hayden Mills durum pasta is perfectly ridged to catch the sauce.

Designed with and loved by

World Renowned Chefs

“The Made In pans are well made, heavy duty, conduct heat, and are a joy to cook with.”

—Nancy Silverton

Chef of Mozza, Co-Owner of Mozza Restaurant Group
Los Angeles, CA
Nancy Silverton Profile - Cookware
“Those are the pans we use at Alinea. We're going to use the best pans in the world at one of the best restaurants in the world.”

—Grant Achatz

Chef of Alinea, Owner of Alinea Group
Chicago, IL
Grant achatz at alinea
“The stainless clad composition, large diameter and shallow walls of the Rondeau ensure all of your ingredients have enough room to cook evenly and consistently.”

—Andy Knudson

Tillie’s
Dripping Springs, TX
Andy Knudson Chef Profile
“If you're not finishing your pasta in a Saucier, you should be. The high walls are great—it stays hotter, cooks better, and the sauce doesn't evaporate.”

—Alex Tubero

Amali
New York City, NY
Alex Tubero Profile

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