"j Burns" > wrote in message
...
>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.
>

I used to own one and thought I'd try and make some pork cheese/head
cheese/brawn in it. My mother used to make it simmering the meat and pigs'
feet and hocks all day. Disaster. The higher temperature in the PC extracted
a bitterness out of the bones (presumably) and the dish had to be chucked.
Graham