Summary of Pressure Cooker Review
|
|
||||||||||||||
|
Cook's Illustrated magazine reviewed pressure cookers in their 7/96 issue, but many of the specific models tested are no longer on the market or difficult to find in the US. They tested 14 pressure-cooker models from Fagor, Kuhn Rikon, Lagostina, Magefesa, Mirro, Monix, National-Presto, Sitram, T-Fal and Wearever. They tested the newer 2nd generation spring-valve cookers, the old style developed-weight pressure regulator type cookers, and the first generation, traditional "jiggle top" or weighted pressure regulator cookers. Cook's Illustrated did several tests which included browning flour to check for even heating or hot- and cold-spots and found that the stainless-steel cookers with the heavy 3-ply bases, an aluminum core sandwiched between the stainless-steel, cooked flour evenly. This feature is generally only available in the higher end models, but it is worth the extra expense because it allows you to cook recipes without burning or scorching. The all-aluminum cookers heated flour unevenly. This results in burned food, a problem when cooking fixed sauces like spaghetti sauce, chili, soups and stews. I have also found this to be true in the plain stainless steel pressure cookers because the metal does not heat evenly and foods tend to burn on the bottom of the pot. Cook's Illustrated also timed the steps in going from no pressure to full pressure with just a quart of water, and then using the natural release method to drop the pressure. They measured the amount of water lost during a five-minute cooking test and rated those pressure cookers that lost the least amount of water through steam evaporation better than the models that lost a greater amount. You can use the same method to see how much water your pressure cooker uses by following the instructions for my Test Drive. The amount of time a pressure cooker takes to release pressure by the natural release method will very widely depending upon the type of metal used, the condition of the gasket, the type of food cooked and the volume of food and liquid and the cooker. If a pressure cooker is filled to the two-thirds capacity, it will take longer to cool down and lose pressure than a cooker with a lesser amount. On the average, the natural release method uses a cool down period that should take about 10 minutes, but by using the method described in my Test Drive, you can determine what is normal for your particular brand and model. A pressure cooker that has a quick-release valve that switches on or off is more convenient than a model that requires the user to press down and hold the release valve open. The brands with a long handle on one side and the shorter helper handle on the opposite was preferred to the models that have only a short stubby handles. This will keep your hands farther away from the sides of a hot pot, the direct heat of the stove, and the escaping steam when you open the lid of the pressure cooker. Cook's Illustrated rated the new work, 2nd generation spring-valve models higher than the old style jiggle-top pressure cookers. Even experienced pressure cooker owners can find it more frustrating to use a cooker with a fixed weight, or jiggling pressure regulator because they do not have an accurate means to determine pressure. Many new pressure cooker users, as well as longtime aficionados, such as myself, will find the newer spring-valve models so much easier to use that a pressure cooker will be in use on a daily basis. The article rated the Magefesa - Super Rapida, and the Kuhn Rikon - Duromatic best because of their ease of use and the improved safety systems and efficient pressure valves. Both of these brands were raked it very easy to use and they have accurate pressure indicators that are easy to control at all pressure settings and the release of pressure. |
Helpful
Links