The 7 Best Pasta Pots of 2024

How We Tested

We have tested nearly two dozen pasta pots multiple times in our official testing Lab and in the homes of our experienced product testers. We've done this by boiling a lot of water and cooking all kinds of pasta shapes, from tagliatelle, fusilli, spaghetti, penne, rigatoni, and many more. Both tests revealed several pots that make up the list above.

We Observed

• If the handles of the pasta pot got hot: Like with many pieces of cookware made from all kinds of materials, sometimes handles absorb heat when in use. During testing, we made sure to note if the handles of the pasta pots got hot, and if they did, how hot—enough to need towels or oven mitts nearby or just a bit warm to the touch.
• How heavy the pots and strainers are: The goal of a pasta pot is to allow for easy straining of any and all types of pasta noodles. But if the pot is too heavy to tip over, then the straining aspect is virtually useless. We asked our testers to mark down how heavy the pots got when full of water and if they were easy enough to lift and pour.
• How easy or difficult it is to use the straining mechanism: Our testers made many different types of pasta in these pots to discover which drained the best.
  

We Rated

• Design: Pasta pots come in both tall and skinny and wide and short sizes, so we made sure to notice how the shape affected the cooking of pasta. In each test, we cooked spaghetti, noting if the uncooked noodles sat above the water, and if so, how long it took for them to become limp enough for all of it to be submerged. We also made sure to see if the lip of the pot made it easy or difficult to pour water out when draining.
• Performance: We marked down not only how long it took for the pot of water to boil, but how long it took for the water to boil again after putting in uncooked pasta, as well as how long it took for the pasta to fully cook. We also looked at how well the strainer insert or attachment secured into or onto the pot, how long it took for water to drain, and whether any noodles escaped while draining.
• Durability: Based on the material these pasta pots are made out of, some are more prone to scratching than others. In and after both tests, we looked at whether there were any dents, marks, or other blemishes on the pasta pots and accompanying strainers. If they are dishwasher safe we also marked down any warping or damage that took place during a washing cycle.

What to Look for in a Pasta Pot

Material

Pasta pots are typically available in stainless steel or aluminum, some with additional nonstick coating or perhaps a layer of copper. You'll mostly find pots with a stainless steel interior since it is scratch-resistant, rust-proof, and non-reactive. That last one is important if you like to sauce your pasta in the pot since it means it won't react with acidic ingredients. Stainless steel and aluminum are also great for heat conductivity—they both warm up quickly and will cool down if you need them to. While these materials are sure to give your pan longevity and durability, you'll want to be sure that it isn't too heavy to lift when it's full of water. Multi-ply pots tend to be the heaviest, so keep that in mind when choosing the material for your pasta pot.

Capacity

"In general, a big criteria for purchasing a pasta pot is to make sure it is big enough for the pasta you are trying to serve," says Chris Schembra, a professional chef, founder of 7:47 pasta sauce, and author of Gratitude and Pasta: The Secret Sauce for Human Connection. "In order for pasta to be cooked efficiently, it needs space to cook. Pasta does not cook to perfection when in a small pot, so might as well get a big pot and only fill it up as much as you need."

Take into consideration how much pasta you tend to cook at once. Stockpots tend to be 5 quarts and above, with tall straight sides and two handles. The design is important since the smaller surface area translates to less room for evaporation. For a pound of pasta, you'll want at least a 5-quart size; for larger families, 7 to 12 quarts will work well. When going with a large-capacity pot, make sure you have adequate space to store it when it's not in use.

Drainer Hole Size

Not all strainers are made the same, so it's important to take note of the size when purchasing a pasta pot. "If the holes in the drainer are too small, the water won't drain very quickly. On the other hand, if the holes are too big they will not hold smaller pasta shapes," says Vittoria Veltri, an Italian cooking instructor and the founder of Pasta N’ Play. "[In addition] Be aware, when looking for a pasta pot of the depth of the drainer. If it is not deep enough you will not be able to cook enough pasta in it."

FAQs

How much water should you put in a pasta pot?

"[You'll want to] use 4 quarts of water for every pound of pasta", says Giuseppe Manco, the executive chef at Eataly Los Angeles. If you use too little water, it might cause the pasta to stick together during the simmering, so fill your pot generously and make sure to stir often.

How do you use a pasta pot with a strainer insert?

Pots with strainer inserts are easy to use. Simply leave the insert in the pot and fill it with the necessary amount of water. Bring the water to a boil, then add your pasta. When your pasta cooking time is up, lift the strainer insert out of the water, allowing as much water as possible to drain out, and finish your pasta in sauce.

But do you even need a stainer insert? Some experts say yes. "A pasta insert ensures you’ll always keep your tears of the gods (aka pasta water) safe so you can use it to finish off your dish like pasta royalty," says Nadia Caterina Munno, the author of The Pasta Queen.

How much salt should one add to pasta water before cooking?

"Calculate one percent of salt for the total weight of the pasta," says Manco. "You should salt the pasta after it has started to boil and just before you are ready to add the pasta. If you salt too early, water will evaporate and make the water more salt-concentrated." Manco recommends using sea salt for perfectly seasoned pasta.

How do you cook dry pasta?

Typically, dry pasta is cooked in boiling water for eight to 10 minutes (see your pasta's package directions). Manco notes that you should use the last minute and a half of cooking time to finish cooking in the pasta sauce.

How do you cook fresh pasta?

"Fresh pasta will cook in boiling water for less than half the amount of time than dry pasta," says Manco. Depending on the shape of the pasta, it can take anywhere from one to four minutes for fresh pasta to cook, so be sure to keep a watchful eye on it.

Why Trust The Spruce Eats?

This article was written by Danette St. Onge, formerly the Italian Food Expert for The Spruce Eats and a features editor at Cook’s Illustrated magazine (part of America’s Test Kitchen). She’s cooked countless batches of pasta while testing recipes and knows what to look for in a pasta pot. An avid kitchen appliance aficionado, she spends hours combing the internet, comparing options, reading reviews, and testing devices to find the best tool for every job.

This piece was edited by Bernadette Machard de Gramont, an L.A.-based writer who specializes in global food and wine content. After a two-year stint at Williams-Sonoma Headquarters in San Francisco, she now researches and tests a variety of cookware, bakeware, and wine tools and interviews field experts for their insight.

Lacey Muinos, who updated this article, is a food and wellness writer with a soft spot for pasta. Her weekly meal rotation almost always includes pasta in some form. Her favorite pasta shape is cavatappi.

Sources

• Chris Schembra, a professional chef, founder of 7:47 pasta sauce, and author of Gratitude and Pasta: The Secret Sauce for Human Connection
• Vittoria Veltri, an Italian cooking instructor and the founder of Pasta N’ Play
• Nadia Caterina Munno, the author of The Pasta Queen
• Giuseppe Manco, the executive chef at Eataly Los Angeles