need advice on pressure cookers!
11-02-2010, 08:49 PM
#21
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Originally Posted by cjtinkle
That depends, are you wanting a pressure cooker for canning or for cooking?
For canning, there is nothing better than an All American.
For cooking, you can't beat Kuhn Rikon. They are FABULOUS!
For canning, there is nothing better than an All American.
For cooking, you can't beat Kuhn Rikon. They are FABULOUS!
11-02-2010, 08:51 PM
#22
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Originally Posted by Kooklabell
Originally Posted by CoyoteQuilts
I have had the older ones (thicker metal, don't know what kind of metal...) and the newer thinner metal one. Mine are Mirro's. I like the thicker ones. The first time I cooked beans in the thinner one they burned and I can still see the outline in the bottom. I was using a glass top electric stove and that may be what caused this. Both work just fine as far as the 'pressure' cooking part goes. My thinner one came from Wal-mart.
Good luck on your search.
Good luck on your search.
11-02-2010, 08:53 PM
#23
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Originally Posted by Auntie M
Have both a Mirror and Presto, like them both for different purposes. I lived on the mesas outside of Abq. and pintos did fine in the heavier weighted one. Like 'em cooked with a little onion and green chile, and some more green chile at the table of course!
11-02-2010, 08:56 PM
#24
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Sure appreciate the many responses! Think I will be shopping for one very soon. Seems as if it is important to have a heavier steel one for beans. AND follow the directions! Wonder if they have pictures!
11-03-2010, 01:56 AM
#25
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The newer style pressure cookers are excellent. I have a FAGOR that I bought at Penny's about 5 years ago. They might sell them at Target. It's so much easier then the ones with the pressure gauge you set on top. I use mine at least three times a week and no problems.
11-03-2010, 04:50 AM
#26
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Steel is nice but you'll find that cast aluminum is thicker, heavier, & holds the heat longer & more evenly! My ancient cast aluminum Mirro pressure cooker doubles as a candy cooking pot come Christmas!! For candy you need a really heavy thick pot to prevent scorching or outright burning the candy. Pressure cookers are sooooo versatile!!!
P.S. If you do accidentally burn the beans or something else, scrub the pot out as best you can, then boil the pot with either baking soda/water or dishwasher soap/water for an hour or so till the stains are gone. Keep an eye on the water level, & test the stain with a scrub brush periodically. This really works!!!! That's dishwasher soap, NOT dishwashing liquid! I prefer the baking soda, however!!
P.S. If you do accidentally burn the beans or something else, scrub the pot out as best you can, then boil the pot with either baking soda/water or dishwasher soap/water for an hour or so till the stains are gone. Keep an eye on the water level, & test the stain with a scrub brush periodically. This really works!!!! That's dishwasher soap, NOT dishwashing liquid! I prefer the baking soda, however!!
11-03-2010, 05:13 AM
#28
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Originally Posted by quiltbuddy
The newer style pressure cookers are excellent. I have a FAGOR that I bought at Penny's about 5 years ago. They might sell them at Target. It's so much easier then the ones with the pressure gauge you set on top. I use mine at least three times a week and no problems.
11-03-2010, 05:25 AM
#29
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I use a Mirro, and it works for me, but honestly I've never tired any other brand, so I wouldn't say there aren't better.
I will say I have never had a pressure cooker explode on me, but that doesn't mean it doesn't happen. I'm always careful to check the valve before I cook to make sure it is clear of obstructions, and to follow recommendations for how full to fill it and such.
I cook beans in mine all the time, and very rarely do I remember to presoak. THey take longer, and perhaps don't end up as evenly tender, but they're certainly edible if you don't presoak. I never get any complaints. ;)
I will say I have never had a pressure cooker explode on me, but that doesn't mean it doesn't happen. I'm always careful to check the valve before I cook to make sure it is clear of obstructions, and to follow recommendations for how full to fill it and such.
I cook beans in mine all the time, and very rarely do I remember to presoak. THey take longer, and perhaps don't end up as evenly tender, but they're certainly edible if you don't presoak. I never get any complaints. ;)
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