Looking to get one for winter cooking (lentil stews, braising, stocks, etc.). Don’t want to spend too much on my first one and don’t really need all the bells and whistles.
So couple of questions: traditional vs. electric? construction material? brands?
Thanks in advance.
6 qt. Presto stainless steel is an excellent basic model for under $50.
Any downside to aluminum vs. stainless steel Mr. Fleming?
I really, really like my Cuisinart electric. ( Amazon.com
There are a few downsides, but the set-it-and-forget-it as well as the holding warm functions more than make up for those.
A.
Aluminum is lighter (if weight is an issue for you) and somewhat cheaper. Only downsides I can think of: (1) aluminum might be reactive with some (acidic) foods; (2) if there is anything to the possible connection between aluminum and Alzheimer’s (from all I have read I don’t think there is, but who knows?).
Stainless steel is a much poorer heat conductor than aluminum, so most SS cookers have a copper or aluminum layer in the bottom so you can use the pot for browning before pressure cooking. The Presto SS model has an aluminum disc.
Thank you.
I just got the Cuisinart mentioned up thread, love it. Besides what was metioned, it has a browning and sautee funtion as well. Makes little to no noise which is a far cry from the old pressure cookers
Anybody on the original Iron Chef.
Though a bit pricey, Kuhn-Rikon.
Any updates or thoughts on current best pressure cooker out there?
Thanks in advance.
Love my Kuhn-Rikon Duromatic.
I’ve got two, a big presto and a smaller Fagor which IIRC is a favorite of the folks at CI. both have a heavy bottom and are stainless steel. The Fagor gets more use do to it’s size and I would recommend both brands. the Fagor does have two pressure settings but I’ve only used the higher pressure setting. I did drop the kid of the Fagor and it cost me $20 or so to replace the pressure device. I dropped the Presto pressure down the disposal (while it was running) and it took a beating but was not damaged! I doubt any of the electric versions can get
to pressure as quick as these ones when on a big burner that most of us have… also the fewer parts that can break the better. so, I can’t recommend electrics.
Thanks Mel. I bought both a Fagor and an electric model (Instant Pot) that was well reviewed. We’ll check them both out, read both manuals, and then return one.
I have the Fagor from Costco and love it for the price.
I highly recommend a stainless steel one so you can use it on an induction burner when you want to cook outside or not heat the kitchen. Making a stock in a couple hours without heating the kitchen is a beautiful thing.
Thanks Paul - both are stainless, though I never thought of that particular advantage, and it’s irrelevant with the electric. Does your stove really make your kitchen that hot? Unless we’re using the wood burner, the kitchen never seems to get too hot from our cooking.
I don’t have air-conditioning but as you experienced, we are having record heat this year so I may fix that. Until then I have a 1909 size kitchen and the Garland is a beast that heats it up pretty fast. I don’t think Garland even makes home models anymore, it’s 33,000 BTU and the oven is 38,000. lots of unbridled fire power. The induction burner has been a life saver this summer.
and the stainless comment wasn’t directed at you but someone up thread that was thinking aluminum.