OK, I've been convinced that I "need" a pressure cooker, though I'm
aware that not everyone believes they are all that great ...

But my question here is for those of you who do choose to use one:
What brand do you use, or even better, what brand (now that you know
what you do) would you buy if you were to replace yours tomorrow?

All I know is that I'd like a *big* one ... but I'm interested in
quality here :-)

Thanks for all input!

--Neil.

Neil Trotter said...

> OK, I've been convinced that I "need" a pressure cooker, though I'm
> aware that not everyone believes they are all that great ...
>
> But my question here is for those of you who do choose to use one:
> What brand do you use, or even better, what brand (now that you know
> what you do) would you buy if you were to replace yours tomorrow?
>
> All I know is that I'd like a *big* one ... but I'm interested in
> quality here :-)
>
> Thanks for all input!
>
> --Neil.


I see dozens and dozens of pressure cookers on amazon.com with 5-star
ratings. You should read some of the reviews there. All shapes, sizes and
prices.

Andy

"Neil Trotter" > wrote in message
...
> OK, I've been convinced that I "need" a pressure cooker, though I'm
> aware that not everyone believes they are all that great ...
>
> But my question here is for those of you who do choose to use one:
> What brand do you use, or even better, what brand (now that you know
> what you do) would you buy if you were to replace yours tomorrow?
>
> All I know is that I'd like a *big* one ... but I'm interested in
> quality here :-)
>
> Thanks for all input!
>
> --Neil.

I have 2 Fagor pressure cookers that came as a set. They are good and heavy
stainless steel, and are easy to use. If I had to replace them today, I'd
look at Fagor again. If money were no object, I'd look at what Kuhn-Rikon
has to offer. They are high quality, but with a price to match.

Sharon

On 2006-11-27, Neil Trotter > wrote:

> All I know is that I'd like a *big* one ... but I'm interested in
> quality here :-)

If money is no object, consider Kuhn Rikon. They are a really nice
piece of hardware by any standard. I use mine all the time. But,
they are overpriced in my opinion. I would never have bought one if I
hadn't got it for a huge close-out discount. Even then it was still
almost too much.

http://www.kuhnrikon.com/

nb

Neil Trotter wrote:
> OK, I've been convinced that I "need" a pressure cooker, though I'm
> aware that not everyone believes they are all that great ...
>
> But my question here is for those of you who do choose to use one:
> What brand do you use, or even better, what brand (now that you know
> what you do) would you buy if you were to replace yours tomorrow?
>
> All I know is that I'd like a *big* one ... but I'm interested in
> quality here :-)
>
> Thanks for all input!
>
> --Neil.


If you're not afraid of aluminum, I recommend a Mirro 12 quart pressure
canner. It's a good size for cooking in, as well as canning. Since
it's a canner, the pressure is adjustable (5, 10 or 15# presets.)

Best regards,
Bob

In article >,
Neil Trotter > wrote:

> OK, I've been convinced that I "need" a pressure cooker, though I'm
> aware that not everyone believes they are all that great ...
>
> But my question here is for those of you who do choose to use one:
> What brand do you use, or even better, what brand (now that you know
> what you do) would you buy if you were to replace yours tomorrow?
>
> All I know is that I'd like a *big* one ... but I'm interested in
> quality here :-)
>
> Thanks for all input!
>
> --Neil.

Presto brand has worked well for me for many years...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Neil Trotter > wrote:
>
Both of mine are Presto. Got them at rummage sales or thrift store. I
have alsways been able to get replacement gaskets and parts at
hardwqare stores. Unless you want brand new and $$$$ look for a
presto used. check ebay.

Pressure cookers are to exactly regulate temp to 230 F .

That makes cooking more reliable .

But steaming is easier ! Does same thing , at lower pressure .
its safer ...
It takes more heat ,but water is cheap ....
They dont make dbl broilers large enuf , nor insulated to save money
on electric ...

An oven cooks with hot air unless ur broiling ( upper heater) .
a tiny bit of steam in an oven will heat food up in 1/10th
the time .
Hot air is an insulator , steam is opposite , heats
in milliseconds .
A well insulated doublebroiler could turn you around
on pressure cookers

OOOOPPPSS I meant a steam cooker , not a double broiler .

A steam cooker heats the steam hotter after it turns to steam .

then hits the food .
First the cool food is heated VERY fast to 210 F , then it is
heated up gradually to your setting . Its so fast you can set
a time .

"Neil Trotter" > ha scritto nel messaggio
...
> OK, I've been convinced that I "need" a pressure cooker, though I'm
> aware that not everyone believes they are all that great ...
>
> But my question here is for those of you who do choose to use one:
> What brand do you use, or even better, what brand (now that you know
> what you do) would you buy if you were to replace yours tomorrow?
>
> All I know is that I'd like a *big* one ... but I'm interested in
> quality here :-)
>
> Thanks for all input!
>
> --Neil.

here in Italy , one of the best brand is Lagostina. But I don't know if you
have there.

--
Kisses
Pandora

On Mon, 27 Nov 2006 22:00:52 +0000, Neil Trotter >
wrote:

>But my question here is for those of you who do choose to use one:
>What brand do you use, or even better, what brand (now that you know
>what you do) would you buy if you were to replace yours tomorrow?

I have a Fagor and I really like it. If I had a ton of money, I would
get a Kuhn-Rikon, but mine is a third the price, and I really like it.
Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

On Mon, 27 Nov 2006 23:55:09 -0800, Serene >
wrote:

>On Mon, 27 Nov 2006 22:00:52 +0000, Neil Trotter >
>wrote:
>
>>But my question here is for those of you who do choose to use one:
>>What brand do you use, or even better, what brand (now that you know
>>what you do) would you buy if you were to replace yours tomorrow?
>
>I have a Fagor and I really like it. If I had a ton of money, I would
>get a Kuhn-Rikon, but mine is a third the price, and I really like it.
>Serene

Mine is a 6-qt Wearever, at least 20 years old (probably more). It's
the older style with a jiggle-top weight selector (5-10-15 lbs of
pressure). I use it a LOT and certainly wouldn't mind the larger 8-qt
size but can't really justify the purchase as this one is still
"cooking" :-)

TammyM

Steve Wertz wrote:
> On Mon, 27 Nov 2006 22:00:52 +0000, Neil Trotter wrote:
>
> > OK, I've been convinced that I "need" a pressure cooker, though I'm
> > aware that not everyone believes they are all that great ...
>
> Pressure cooker? Never heard of those. Nope.

>From the 1930's. I believe you need a second class stationary
engineer's ticket to operate one.

John Kane, Kingston ON Canada

In article .com>,
"pamjd" > wrote:

> Omelet wrote:
> > In article >,
> > Neil Trotter > wrote:
> >
> Both of mine are Presto. Got them at rummage sales or thrift store. I
> have alsways been able to get replacement gaskets and parts at
> hardwqare stores. Unless you want brand new and $$$$ look for a
> presto used. check ebay.

My mom's Presto is over 30 years old and still works fine with
occasional gasket and safety valve replacements.

I only purchased a new one about 10 years ago because the bottom of hers
was beginning to get slightly convex so it rocked. There was a risk of
it damaging the new Glass top stove.

I still do use hers when I need to run 2 cookers at the same time, I
just prop the handle on something to keep it from rocking.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

I'm not a cook. <G>

But what exactly can you do in a pressure cooker?

What abt cooing rice in one?

Id like to start eating natural wild rices but they
take forever to cook the reg way.

In article >,
wrote:

> I'm not a cook. <G>
>
> But what exactly can you do in a pressure cooker?
>
> What abt cooing rice in one?
>
> Id like to start eating natural wild rices but they
> take forever to cook the reg way.

Wild and brown rices take 30 minutes at full pressure and a trivet to
prevent scorching.

I do it all the time. We do not eat white rice.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Tue, 28 Nov 2006 14:21:24 -0600, wrote:

>I'm not a cook. <G>
>
>But what exactly can you do in a pressure cooker?
>
>What abt cooing rice in one?

Sure. I cook rice, wheatberries, and other grains. Also beans -- lots
and lots of beans. Beans are the main reason I have a pressure-cooker.
We eat a lot of them.

I've never cooked meat in mine, but I hear they make really tender
meat in no time.

I belong to a pressure-cooker Yahoo group and there are TONS of
recipes on it for everything you can imagine, from pot roast to
cheesecake:

http://groups.yahoo.com/group/pressurecookerrecipes

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

In article >,
Serene > wrote:

> On Tue, 28 Nov 2006 14:21:24 -0600, wrote:
>
> >I'm not a cook. <G>
> >
> >But what exactly can you do in a pressure cooker?
> >
> >What abt cooing rice in one?
>
> Sure. I cook rice, wheatberries, and other grains. Also beans -- lots
> and lots of beans. Beans are the main reason I have a pressure-cooker.
> We eat a lot of them.
>
> I've never cooked meat in mine, but I hear they make really tender
> meat in no time.
>
> I belong to a pressure-cooker Yahoo group and there are TONS of
> recipes on it for everything you can imagine, from pot roast to
> cheesecake:
>
> http://groups.yahoo.com/group/pressurecookerrecipes
>
> Serene

Details please?

This sounds like a group I might be interested in!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Tue, 28 Nov 2006 16:17:57 -0600, Omelet >
wrote:

>In article >,
> Serene > wrote:
>

>> I belong to a pressure-cooker Yahoo group and there are TONS of
>> recipes on it for everything you can imagine, from pot roast to
>> cheesecake:
>>
>> http://groups.yahoo.com/group/pressurecookerrecipes
>>
>> Serene
>
>Details please?

At the URL I provided above. :-)

>
>This sounds like a group I might be interested in!

It's a good group. In the past two days alone, I've saved three
recipes that looked great, and that's not counting all the meat stuff
that I think looks good but I'm unlikely to ever cook.

Serene

--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

More difficult to make alum strong at edges , id buy alum ,but
if you want more security from failure , SS is better , stronger and
does not lose heat as fast ....

They dont sell steamers ... its vented so you lose heat , but
you can super heat the steam to about 240 F .
Nothing brings temp as fast as steam , its only seconds ,and its
controlled exactly to 240 F or whatever you have it set to ,
makes timing easier ...

Neil Trotter wrote:
> But my question here is for those of you who do choose to use one:
> What brand do you use, or even better, what brand (now that you know
> what you do) would you buy if you were to replace yours tomorrow?

I have a WMF set - 2 bottoms, 1 top. It's supersweet (wedding gift!), I
love it and use it almost every week. The bottoms are 2.5 qt and 6 (or
6.5?) qt, I think - not at home to confirm. I've tested (inadvertently)
all the safety features and can reassure you that it is well designed.

June

On Mon, 27 Nov 2006 22:00:52 +0000, Neil Trotter >
wrote:

>Thanks for all input!

Guys, I want to thank you for all the great responses. So far it
seems we will opt for a Kuhn-Rikon, probably a large one (we liike to
cook in bulk). If they last as long as is rumoured, I don't mind
spending a few extra pennies :-)

--Neil.