The Perfect Pan for Pasta

The pan in which you finish your pasta is, by far, the most important pan in your pasta arsenal. It's for the process called "la mantecatura," the critical finishing step in which a pasta, its sauce, and some of the starchy pasta water are mounted with fat in the form of butter, oil, and/or cheese and emulsified to form a silky, glossy glaze.

Everything about the shape, size, and material of the pan matters. The width and depth make aggressive and rapid stirring and tossing possible with a much lower risk of accidentally sloshing it all onto your stovetop. And the aluminum build of this particular pans makes the it both lightweight, for easier tossing, and incredibly responsive.

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