"notbob" > wrote in message
. net...
> On 2003-10-02, CaptCook > wrote:
> > I have a Mirro and a Preso pressure cooker at least 50 years old and use
> > them often. There have been comments on this board that indicate that
new
> > cookers are superior to the old. Please explain. I cannot understand
how
> > anything can be easier that the cookers I use. Thank you.
>
> Well, they damn sure cost more! I'd never have paid the insane $150+
> price for my new cooker, but fortunately it was half price in a close
> out sale. But, to your original post.

I paid $40, $45, and $69 for mine, all of them stainless pressure cookers
with thick alum cores, purchased new on sale from major dept. stores.

>
> Most newer pressure cookers are made of better materials and include
> extra safety features. Mine is stainless steel with an aluminum
> sandwich bottom giving me the best of both worlds. Most of the better
> cookers have a least one safety valve to prevent overpressure blowups.
> Some have two. This makes some of these newer safety cookers capable
> of cooking longtime pressure cooker no-no's like beans and rice.
> Also, some of the newer cookers can be used for both pressure cooking
> and pressure frying.
>
> If you have learned to use your cookers safely and they still give you
> good service, that's all that counts.
>

I agree on every point.