I was using the model Presto presented at the 1939 World's Fair. The
handles were burnt from cooking on an oil stove. The bottom wasn't
quite flat, and the pressure valve didn't seal perfectly, but it
functioned pretty well. The problem was the seal. Because that model
isn't listed, selecting the right replacement was a hassle, and it was
hard to stuff the seal into place.

So I bought a new Presto. I meant to order the 4-quart aluminum. I'm
glad I ordered the 6-quart by mistake. It's probably just as quick to
bring up to temperature, and it has more room to cook a chicken skeleton
for soup.

What an improvement! The seal goes in easily and I should have no
trouble buying a replacement. It sits flat on the burner. The pressure
weight seals perfectly, which means less heat and humidity in the
kitchen and I can maintain the temperature at a lower burner setting.
(I put a patch of electrical tape on the side so I can check the
temperature with an IR thermometer.)

My microwave failed a few years ago and I never replaced it. A pressure
cooker can be quicker and more efficient. The food is heated
thoroughly, which can prevent the most common kinds of food poisoning.

Presto says their aluminum models have better cooking properties than
their stainless models at twice the price. The advantage to stainless
is that you can keep it shiny indefinitely. I've read that cream of
tartar will shine aluminum cookware. Is that the best method?