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People
always want to know
which is the 'BEST'
pressure cooker. There
is no easy answer because
this is largely a matter
of personal preference
based on your needs,
and your budget. Keep in mind that whatever
brand of pressure cooker you buy, it should be expected
to give you a lifetime of service, so shop
wisely and invest in the future. Here's some practical information to help you
make an informed decision on purchasing a new pressure
cooker.
Let The Buyer Compare and BEWARE! When considering
which pressure cooker to buy be sure to read the
product information carefully and beware of catchy
advertising slogans, or fancy marketing. Think twice
about companies that charge outrageous amounts of money
for "new products" which are nothing more
than an ordinary pressure cookers. There are many heavily advertised "pressure
cookers" that only cook at low pressure (Cooks Essential, T-Fal, Turbo
Cooker, Prestige Cooker). There are pressure
cookers cannot even reach the standard 15psi pressure. Pressure cookers that do not meet the
accepted standard of 15psi means you will have to
adjust pressure cooker recipes which are designed for 15psi. See more
about pressures...
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Buy a Stainless
Steel model with a
triple wall bottom (SS-aluminum core-SS,
or copper), it will minimize burned foods, heats
faster and retains heat longer, which translates
to improved energy efficiency and a saves a
little money on fuel bills over time. You can
use a SS P/C on any heat source from gas to
electric, camp stoves, BBQ grills, charcoal,
wood fires (done that) and even solar stoves.
SS will last at least 25 years, your kids will
inherit it.
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Buy from a long established company
and avoid the heavily marketed fads. You will
need new seals every now and then, so you'll
want a reliable company where you can still
purchase replacements,
parts and accessories in the future. Cooks
Illustrated rated
the Magefesa from Spain number one, and the
Swiss made Kuhn-Rikon, is number two, both are
excellent. Fagor is rated number three. All
offer several models that are good buys for
the money.
While there are many manufactures
from Europe, India and Asia that make excellent
products that are well liked in their respective
countries, it may be difficult to find replacement
parts for them in America.
 Remember - Do the research to locate several sources of replacement parts BEFORE buying.
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Buy a large size, remember you can only
utilize 2/3 of the actual volume of the pot,
or 1/2 in the case of cooking dried beans. Five
quarts is the minimal useful size, even for
singles and couples if you intend to get the
most out of your cooker. An 8 quart model if
the most useful, giving you the option to cook
large roasts, whole chickens, beef ribs, turkey
breasts, etc. The larger size is not just for
family sized meals, even singles and couples
will benefit from preparing foods in larger
quantities to freeze for quick meals later on.
The larger models also make it easier to
fit inside the various accessories
like pans, dishes, bowls, pots and such that
will extend the usefulness of your investment.
(See my PIP recipes
and instructions)
Buy a tall pressure cooker rather than a shorter
model. If you ever decide you want to can a
half dozen pints of jam or a couple of jars
of pickles, the taller, deeper cookers are better
suited than shallow pans.
Any
pressure cooker less than 5 quarts will not be big enough
to cook a meal for you family, soups, dry beans, or large foods. The small size limits the use of accessories too. Small, or specialty
pressure cookers are useful as a second pressure cooker. The
pressure frypan, which is
designed for braising, not pressure frying, is also handy to prepare a sidedish.
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Buy a cooker with a long handle and a shorter
helped handle on the opposite side of the bottom
unit. Unlike cookers with two short handles,
the longer handles protectS your fingers from
touching the hot pot, make it easier to carry
a heavy pot and provides some leverage when
locking the lid in place.
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If you are looking to buy a pressure cooker, today's second generation cooker models with their
improved valve systems and multiple safety features
the perfered choice. The old style 'jiggle-top'
cookers are still being manufactured, but they do not compare to the improvements to be found in the new
generation cookers.
The modern pressure cooker easier to use, 100% safe and foolproof. They are quiet and come to pressure quicker than the old jiggle
top models. Look for as many as 6 redundant safety features,
improved valves and pressure systems with a 'pop-up' pressure
indicator that take the quesswork out of pressure cookeyThe same triple clad bottom found on the best quality cookware eliminates hotspots that caused scorching.
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A pressure cooker is used to prepare meals, but a pressure canner is used to safely process jars of food for storage. The two are not interchangeable.
If you enjoy canning
a pressure canner is a useful investment. Canning requires updated, tested canning recipes, specialized
equipment and accurate timing based on your altitude to safely process canned
foods for home consumption. Canning rules have changed dramatically, so if you want to be creative
try painting, but don't alter safe, tested
canning recipes., and never attempt to can a homemade recipe.
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Wisconsin Aluminum Foundry 21 Quart
Pressure Canner
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Wisconsin Aluminum Foundry 15 Quart
Pressure Canner
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The original,
old style 1st generation pressure cookers are still being made and sold, and they remain the most familiar cooker to most Americans. Today's modern pressure cooker offers more bang
for your buck with a newer, and much improved
2nd
generation cookers. You will find more benefits
and safety
features and easier use to offset the extra cost.
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I recommend the
Kuhn Rikon,
this Swiss made,
stainless steel,pressure
cooker is an excellent
example of the newest
advances in today's, new modern pressure
cookers. Not
only are they highly rated by actual users, but in real world kitchens, they are
easy to use and 100% safe.
Ultra
quiet, these closed
system cookers lose
very little steam.
With less
steam vented you
can use less water
during cooking to
minimize the loss
of important nutrients
and vitamins.
There
are 2 pressure settings
(10 and 15psi) are clearlyindicated
on the popup valve
stem so there is
no guessing about
which pressure setting
you are using.
They have a 3-ply bottom
which means that they hold the
pressure with a very low flame. They come
to pressure very quickly and all that means you won't have a problem
with scorched foods. It also translates to a signigicant energy cost savings. Replacement
parts are readily available
through many vendors.
The Spanish made Fagor is my recommendation for budget conscious shoppers. It is comparable to the Kuhn Rikon but the lower price tag makes up for the slight differnces in quality and a the somewhat slower response times. Replacement parts are widely available as is large variety of accessoriy insert pans
Many of you have asked where to buy the best, modern pressure cookers. I have linked up with Amazon.com so you can now buy with confidence and get a great price and FREE shipping directly through the Internet's best super store.
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Kuhn Rikon 6-Piece Pressure Cooker
Set
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Kuhn Rikon 7-Liter Stainless Steel
Pressure Cooker
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Fagor "Elite"
Pressure Cooker Set
 
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Over time, unclad aluminum will become pitted, and those tiny cavities collect food particles and become a breeding ground for germs. Cooking or storing high acid foods such as tomato-based sauces will increase then likelihood of pitting, sometimes in just a few hours. Aluminum cookware also has a tendency to develop dark stains that are difficult to clean. Aluminum is an excellent heat conductor, but it is also thin and hot spots can develop in aluminum pressure cookers that will scorch foods. The metal can leach into cooked food, and while sources discount any problems
with ingesting aluminum, many people do not want it served with the food they eat. Read more about aluminum.
Aluminum cookers also have a tendency to warp
out of true round because they are so lightweight
and subject to damage if dropped or mishandled,
and once that happens the pot won't come to
pressure.
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Buy a cooker that will cook at the standard
15psi. There are some pressure cooker that will
not reach the standard
pressure (Prestige, T-fal) which means you
will always be adjusting for longer cooking
times and the results may not be as expected.
Longer cooking times defeats some of the benefits
of using a pressure cooker for speedy cooking
and energy
savings. Read the manufacturers's specifications
before buying and avoid pressure cookers that
donot conform to standard pressure
settings.
Read carefully, many well known and very pricey pressure cooker s do not
reach the standard pressure
setting of 15spi. If you buy one of these brands, you will be
forever adjusting every recipe and increasing the cooking times. That defeats the entire concept of economical, energy-saving, ultra fast cooking that preserves the most nutrients in your food.
Remember - pressure cooker recipes have been designed to meet the standard 15psi setting since 1917. Excepr where indicated, every recipe on my website and those in pressure cooker cookbooks
will use this setting
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Regardless of the manufacturer's
claims, non-stick
interiors have a hard time withstanding the pressure cooking environment. Often times, the finish will not last the lifetime
of the cooker itself as interior finishes chip and
peel and those particles end up in the food your
family eats. To avoid damaging the finish you cannot use
most utensils or accessory items and that limits
the recipes you can cook and the usefulness
of your cooker.
Many surface finishes use fluorocarbons
and release fumes at higher temperatures.
See more under Health
Concerns About Non-stick Cookware.
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Electric
pressure cookers seem to be plagued with problems. Yes, they attract novice pressure cooker users who are unsure of pressure cookery, and that helps convince newcomers to "graduate" to the standard stovetop model. If you are contemplating an electric appliance be aware that the very short warrantee -- usually only 1 year compared to 10 with stovestop models -- is a telling indictment of problems to come.
There are fewer safety
mechanisms on electric models than on stovetops.
Most electric cookers have a smaller capacity. Another drawback is the lack of infinate control options available to users. There is
no means of rapid cooling
for delicately steamed foods such as tender-crisp
veggies like the stove top models which can
be placed. All those limitations will minimize the usefulness and cooking options.
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Used, hand-me-down, or second
hand pressure cookers are a constant source of problems. If you are thinking about trying to resurrect
your grandmothers ancient
pressure cooker leftover from World War II
era, or couldn't resist that yardsale bargain, then read my 10 Point Safety Check List.
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Save up your
pennies and wait until you can afford a good
pressure cooker because they will last a lifetime
with minimal care. Think of it as an investment,
and remember your pressure cooker will get a
lot of use and will pay or itself in short
order by saving you time and energy costs and
well as cooking great 'fast' food..
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