To quote from the description “heavy duty BPA free silicone that can resist heat up to 175°F for you to quickly blanch your veggies” - sorry guys, that may be a hot bath, but actual blanching is the immersion into boiling water - so that means 210°F water for however long you need to blanch… Keeping the water under 175°F would be difficult and while it might get mold spores it would not kill most of the surface bacteria.
So does this melt when I pour the pasta and its’ boiling water into it?
I am surprised at the low temperature rating, as there are readily available silicone bakeware that is oven safe to 375 or 400°F …