No seriously if I want another course with some fried protein I need another pan for frying because the tossing pan, being stainless, is just going to make a mess at frying protein, so need the cast iron pan.
Much easier logistically are a single frying pan/wok and rice / oven options. Because the rice cooker and the hot air microwave oven are separate and manageable.
@juliank Have you tried microwave boiling your pasta; I use a pyrex jug in the microwave (on a plate to collect boilover); it's very easy to wipe that jug out.
@juliank I thought you might say that :-) In my defence, I'm not changing the pasta I use, or the time I cook it for or anything like that - it's just how I input the energy to the water to make it boil.
@penguin42 don't you technically speaking end up boiling the water inside the pasta as well (there is some residual moisture in dried pasta, and the moisture it soaked up)? Whereas in a pot the pasta is only boiled from the outside and soaking up hot water.
Also short pasta is a lot less jarring than long pasta because you can boil it at lower ratios. It's fine boiling short pasta in 5:1 water:pasta vs 10:1 for long pasta, enabling much smaller pots.
Which helps with storing the dirty pot until the weekend cleaning time.
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