{"product":{"product_id":"B004OTSIT8","title":"Winco Aluminum Stir Fry Pan, 11-Inch,Silver","price":"44.28","image_url":"https://m.media-amazon.com/images/I/31s+1iMeZhL._SL500_.jpg","url":"https://www.amazon.com/dp/B004OTSIT8"},"comments":[{"body":"Still shouldn’t matter. I recommend this pan for finishing your pasta unless you’re cooking on induction then it won’t work as it’s aluminum. Start your sauce in this pan, boil your pasta in a large pot with 6-8 quarts of heavily salted water, transfer your pasta to the pasta pan when it’s almost al dente and toss with the sauce. Work on that flip/toss game but swirling with tongs is a good way to incorporate. Always ladle in a little bit of pasta water to your sauce while you’re tossing to coat. I like to use a pasta basket for getting the pasta out and draining it without having to dump your pasta water. Spider whisks also work well.\r\n\r\nWinco Aluminum Stir Fry Pan, 11-Inch,Silver https://www.amazon.com/dp/B004OTSIT8/ref=cm_sw_r_cp_api_i_9RG69P6E1C6XM17QRHZ8?_encoding=UTF8\u0026amp;psc=1","subreddit_name":"Cooking","author":"mraaronsgoods"},{"body":"Or if any actual stir frying will take place. \r\n\r\n[https://www.lodgecastiron.com/product/r-cast-iron-wok?sku=L14W](https://www.lodgecastiron.com/product/r-cast-iron-wok?sku=L14W)\r\n\r\n[https://www.lodgecastiron.com/product/chef-collection-wok?sku=LC12W](https://www.lodgecastiron.com/product/chef-collection-wok?sku=LC12W)\r\n\r\nCast iron woks aren't traditional and don't behave like traditional woks. But I find they kind of compensate better for regular western stoves. \r\n\r\nOtherwise in general a wok is a pour choice for general cooking of dishes with a lot of liquid. The whole concept is the shape concentrates heat towards the bottom and it dissipates quickly towards the top. That's not idea for things like bubbling soup or finishing pasta in a sauce. \r\n\r\nCast iron woks don't actually work that way, cause the material isn't great for that (too thick). So they *will* work that way. \r\n\r\nBut in general for finishing pasta in the sauce alumnium pans are like this:\r\n\r\n[https://www.amazon.com/dp/B004OTSIT8](https://www.amazon.com/dp/B004OTSIT8)\r\n\r\nAre commonly used in commercial settings. And braises, soups, and other wet dishes would be better done in a dutch oven. \r\n\r\nIf you aren't looking to stir fry or get into Asian wok cooking. Don't look for woks.","subreddit_name":"Cooking","author":"TooManyDraculas"},{"body":"I do, but only at the time of serving, be that when I initially make it, or when doing leftovers (if eating at home). I actually bought [a pan just for incorporating sauce with pasta](https://www.amazon.com/Winco-ASFP-11-Aluminum-Stir-11-Inch/dp/B004OTSIT8/) thanks to a [Seriouseats article](https://www.seriouseats.com/best-pasta-pan).\r\n\r\nNot a purchase I would say was completely necessary but I've ended up using it for various other things.","subreddit_name":"Cooking","author":"sawbones84"},{"body":"Here you go: [https://www.seriouseats.com/best-pasta-pan](https://www.seriouseats.com/best-pasta-pan)\r\n\r\n[https://www.amazon.com/dp/B004OTSIT8](https://www.amazon.com/dp/B004OTSIT8)","subreddit_name":"Cooking","author":"rtnaburn"}]}