Talk to me about Pressure Cookers...

Deanna GoldbergApril 15, 2004

Any pressure cooker enthusiasts out there? I recently heard an author being interviewed on a radio cooking show - she has written several cookbooks devoted to pressure cooking, and I was intrigued. After that, someone from my synagogue told me she loves her pressure cookers, and now I'm even more interested. I'd love to hear from folks who are into pressure cooking.... Do you find that it really saves time? Is the food as flavorful as when it's cooked the traditional way? What kinds of pressure cookers are available, and what should one look for in a good pressure cooker?

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Look for one that is now reffered to PC generation 2. They are easy and safe to use. I have a pair of Fagor which I love. I got them from Chef's catalog. (They run a special on the pair.) The smaller of my two is 4 qt. ideal for a small amount of beets or one turnips. By the way sliced fresh beets done in about 6 minutes, same for turnips. The other is an 8 qt. better for soups and large amounts. Everything I have done is delicious in a fraction of the time.

    Bookmark   April 15, 2004 at 3:07PM
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My mother bought me a 6 qt. Presto pressure cooker about a month ago. It doubles nicely as a heavy duty saucepan, small pasta pot and steamer (using the fold-up basket I bought separately). I haven't used it as a pressure cooker too much since we've been barbecuing a lot lately, but it does do a great job on cheap, tough cuts of meat. You might check out for pointers on pressure cookers. She sells her recipes but also has a lot of helpful info for free and a separate FAQ section for beginners. I also checked out a couple of library books with pressure cooker recipes. The newer pressure cookers are more foolproof then the older ones and have safety precautions built in. Some adjust by levels so you can see if you're cooking on high, low, etc.

    Bookmark   April 15, 2004 at 5:42PM
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Deanna Goldberg

BCALA: Thanks for the Miss Vickie link... hey, wasn't she married to Tiny Tim? Anyway, it looks like a great place to start my pressure cooker quest. Still hoping more pressure cookers... cookerers... pressure cooks? - will chime in here.

    Bookmark   April 15, 2004 at 6:25PM
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I bought a pressure cooker after my sister turned me on to cooking with it, and use it a lot for certain things. If I don't have all day to hang out and make chicken stock, I can do it 45 minutes. (I use a lot of stocks.) The chicken is always very flavorful and moist. I also really like it for pork roast, and the gravy that comes from that is pretty incredible. You just season your meat like you would for the oven, sear it, and turn up the pressure. It's a great way to cook. Once you try it, you'll be hooked!

    Bookmark   April 16, 2004 at 7:47AM
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I love my pressure cooker for making quick beef or chicken stews. Basically after browning the meat which you can do in the cooker itself, you just add water, spices and the raw veggies, put the lid on and let it cook for 3 minutes, voila..tastes like it's been slow cooking all day.
Even for simple things like boiled potatoes which can sometimes seem to take forever to cook, they're done in the pressure cooker in 3 minutes. I also use it as an extra sauce pan or for boiling spaghetti when I run out of other pots.. Mine is nothing fancy,,just the plain old aluminum Presto model you get at Walmart for about $30 and well worth it.

    Bookmark   April 17, 2004 at 11:24PM
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I have a Fagor 6-quart; my mom had the old-style Prestos. Pressure-cooking _does_ cook many items faster, and I find myself eating foods I like but did not bother cooking before because they took too long to cook. I think I eat more healthfully as a result.

But I would not say that pressure-cooking is "just like regular cooking" in all cases. It's best suited to "wet cooking." You can bake/roast a chicken and you can pressure-cook it. The texture (especially of the skin) is quite different. Not bad, mind you, just not identical. On a stew or braised food, the results will be quite similar.

    Bookmark   April 18, 2004 at 8:29AM
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Sorry Deanna, I just found this thread!

Pressure cooking ROCKS!

Cookbooks: try Amazon,, your local library for author Lorna Sass. She is the pressure cooker cookbook queen.

Just used mine yesterday for artichokes. Also use it for RISOTTO - no stirring, perfect in minutes! Other great foods (Steve is right, think 'wet') - tzimmes or sweet potatoes, bean stews, wild rice, BRISKET (yeah!)

Cook's Illustrated reviewed them years ago and I got a Magafesa. I can dig up that article if you want, just ask. Regardless, get the biggest unit you can find.

    Bookmark   April 23, 2004 at 8:53AM
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Jessy, I'm interested in the article in CI if you can find it...

    Bookmark   April 23, 2004 at 8:26PM
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    Bookmark   April 23, 2004 at 11:53PM
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This is amazing. Are the modern pressure cookers actually different in terms of the end result, than the ones of old?

A neighbor of mine that is a very good cook, bought a new pressure cooker and swears by it. My hubby, OTOH, has forbidden me to get one, as he says "mom always used a pressure cooker to feed us kids and it was terrible!" His mom was a full time teacher with very little time and energy to spend in the kitchen. Hubby ended up leaving home at a young age, just so he could get a job and buy his own food! LOL.

Anyway, I am a very good cook and in the winter we do a lot of stews and soups. When we do, I sometimes use the crock pot and sometimes I use the cooktop and oven together, starting on the cooktop and finishing in the oven. I make all my own stocks, so this is of interest, since making stock is so time consuming.

Now be honest: does presssure cooking REALLY produce the exact same results as traditional methods with the only difference being the short time required? If so, do restaurants use them too?

Thanks much,


    Bookmark   April 24, 2004 at 3:52PM
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Fax machines would be fine too.

    Bookmark   April 24, 2004 at 5:09PM
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Restaurants? From what I've seen, it appears that KFC uses a type of pressure cooking vessel for their chicken. Once heard Arby's uses pressure cookers, but never bothered to verify. But then that's fast food, not real food. Personally, I only "do" fast food a half-dozen times a year, and then it's mostly Subway, and sometimes a pizza.

Been curious about pressure cooking for a long time. I guess part of the fun of "long and slow" dishes is the anticipation whilst those wonderful simmering aromas fill the house for hours. So, a cooker is low on the "stuff I wanna buy" list, but *is* on the list.

What I'm most curious about is the electric pressure cooker option. It would seem to be an extra level of convienence, much like an electric griddle, fry pan, or even a rice cooker. Wouldn't the extra level of precise time and temperature control make the electric a better choice?


    Bookmark   April 25, 2004 at 9:30AM
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I have never heard of an electric pressure cooker - interesting. I don't have temperature control annoyances with my PC - just turn it low after it reaches max pressure. For long and slow dishes where I want aroma, I use a crockpot! Also, I think the KFC chicken is something called 'broasted'. I admit I don't know that term very well.

    Bookmark   April 26, 2004 at 11:42AM
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Lots of restaurants that serve fried chicken use a "pressure fryer". "Broaster", by the way, is another brand of pressure fryer.

From the Henny Penny Web site (big sellers of pressure fryers): "The advantages of pressure frying are clear: controlled low pressure allows faster cooking at lower temperatures. This not only saves energy and shortening, but helps seal in the foodÂs moisture and natural juices for a healthier, better-tasting product. Henny Penny first introduced commercial pressure frying over forty years ago."

Here is a link that might be useful: Henny Penny Web pressure fryers

    Bookmark   April 27, 2004 at 10:12AM
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I have a Magfesa (2 sizes) and use it to make sauces and corned beef. Fantastic. I want to try to expand my uses over the summer.

    Bookmark   May 6, 2004 at 8:30AM
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OK, here are two risotto recipes as promised. Both are from are from the Los Angeles Times, although 'Cooking Under Pressure' by Lorna Sass also has some.

I started typing these in, but my DH said 'scan them!' so if they are illegible please advise via email - I don't check back here often.

Here is a link that might be useful: Newspaper recipes - scanned

    Bookmark   May 6, 2004 at 6:18PM
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Yikes, even I can't read them. Here is the squash recipe - the other one wasn't for pressure cookers:

Squash Risotto

1 Tbsp olive oil
1 Tbsp butter
1 Small onion, finely chopped

12 oz peeled kabocha squash, seeded and cut into chunks

1 cup arborio rice

1/4 cup dry white wine
2/1/4 cups chicken stock

1/4 cup freshly grated parmesan cheese
1 Tbsp chopped Italian parsley

Heat oil and butter in pressure cooker over low heat. Add onion, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring until onion is tender and begins to turn color, about three minutes. Add squash and continue cooking over low heat 1 minute. Add rice, stirring constantly until grains are opaque and coated with oil mixture. Add wine and chicken stock.

Lock lid in place. Place over medium-high heat. Bring pressure up to high. Cook 5 minutes. Remove from heat. Quick release pressure by running cold water over sides. Remove lid and cook over low heat, stirring constantly until desired consistency and squash is pureed. Stir in Parmesan cheese. Season to taste with S&P. Garnish with parsley.

    Bookmark   May 7, 2004 at 9:49AM
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titan, It sounds as if your husband's mother might have had a tendency to overcook, which is easy in a pressure cooker. My grandmother was guilty of that too, plus she did not use much seasoning in her food. Blech.

I use my pressure cooker for several things I would use a crock pot for; ham and beans, corned beef, stews, etc. It has the advantage of being able to brown the meat first in the same pot you are cooking it in AND it's faster. To avoid overcooking I always under-cook things then do the rest at "regular speed" (without pressure) to finish up. I could probably learn to cut it closer but my memory is so bad and I am easily distracted. :)


    Bookmark   May 7, 2004 at 8:24PM
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I have an Innova pressure cooker. It works great and I would like to use it for more things than I do. But it can't be beat for cooking beans and legumes. You can do a 2 step process and completely skip soaking them.

From dry to ready in under an hour. Dry beans and legumes are so economical and you can freeze the cooked ones.

    Bookmark   May 19, 2004 at 1:46PM
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I have a microwave pressure cooker. Got it several years ago. I use to do my artichokes in it but now that I have 3 kids, it's not quite big enough. It will hold 3 artichokes and with myself and hubby, need to be able to cook 5.

The microwave pressure cooker also came with a recipe book. I do make the beef barley soup from it. The meat comes out very tender.

I did a search on e-bay. Below is the link to a Nordic Ware microwave pressure cooker just like mine. It even has the same book. Oh and mine is about 20 years old.


Here is a link that might be useful: Nordic Ware microwave pressure cooker on ebay

    Bookmark   May 31, 2004 at 3:20AM
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I'm with JessyFeldm.

I LOVE my pressure cooker.

The food doesn't always come up exactly the same, sometimes it comes out better!

I've had beef roast cut like butter with wonderful flavor. (One of my cookbooks says the pressure infuses the flavor of the seasoning you add, into the meat). I used Lipton Onion Soup mix and onions.

As for simmering aroma, the steam sure fills my house with PLENTY of aroma. :)

I totally agree with "buy the biggest one."
I bought a small one, and now I am looking for a larger one because I like the results so much, but you can only fill it so far. If you over fill it, it will sputter out when you release the steam or block the steam vent when it's cooking which is dangerous. My pressure cooker has many safety features though so it will not explode. I guess the old ones could. ??

I started using it for mashed potatoes. It always seemed the meat for the meal was almost done, and the potatoes were no where near being done. (I live in a busy house with 3 teenagers that are always needing a ride here, there, or everywhere when I am supposed to be getting dinner ready so I was usually peeling the potatoes at the last minute) With the pressure cooker, I can leave the potatoes in larger chunks, and they are done in record time. Also, I am lactose intolerant so I use the potato water to mash them with. It is just the right amount.

    Bookmark   June 2, 2004 at 12:12PM
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I love doing my pork ribs and meatloaf in my pressure cooker. I had a Presto for years and when I replaced it with the one below from QVC, I couldn't believe the progress they have made. I love this machine! Although a bit pricey, I wouldn't trade it for the world.

Here is a link that might be useful: Cooks Essential

    Bookmark   October 3, 2004 at 5:18PM
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So happy to find this thread as it brought back pleasant memories. My grandmother used a large pressure cooker for canning, and a smaller one (Presto) for cooking beans, stews, chili and so on. She bought me one when I married and I still use it 30 years later. Recently inherited a new style large one, used only once, from my mother. It's a fabulous way to cook tough cuts of meat. The only caution is that it is easy to overcook vegetables until you get used to using one. I enjoy slow-cooking meals when I can, but using my pressure cooker allows me to quickly prepare dishes that traditionally are very time-consuming, and the results are as good, if not better. I even use my old one to make popcorn (leaving the little rocker off the top) and the results are excellent--pops quickly, nothing burns and very few unpopped kernals.

    Bookmark   October 10, 2004 at 2:41AM
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I bought a Kuhn Rikon Stainless Steel, some 28 years ago, when I was single, took it over from Switzerland.
I was over there this year for a visit [not far from the factory] and I went there to pick up
a new Rubber seal, with disappointment, they told me it's not available anymore, because of the age.
Well, I have talked to other people and they told me that I still can get it in a Department Store, which
I did, 3 of them, but as I came back to Canada I had to find out that they are slightly thinner then the old one
and they just leak.
Now, it looks like I might still have to get a new one.
In Switzerland, it seems like every household has one of them.
My Mom used them already 50 years ago.
I think it uses less energy then any other method of cooking.
I do mostly Potato, but good for allot of other dishes.
When buying one, I would spend good money to by the very best one out there, nice and heavy, because it keeps the heat in longer.
When I do a pot full of Potato, it will take about 15 min. to bring it to Temperature, then turn heat off and in another 15 min. they are done, it's clean, no steam in the Kitchen when cooking.

    Bookmark   October 17, 2004 at 10:20PM
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Just made my first recipe in my new pressure cooker. It's a good old Presto, 4 qts., stainless steel. It cooks just like my mom's 58 year old aluminum Presto with the wood handles - very well! I made Beef Goulash Budapest in it tonight and it turned out wonderfully delicious. This PC was $49.99 at and suits me and my budget. Just thought I would report in.

    Bookmark   October 19, 2004 at 7:31PM
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I was at a party over the weekend where my friend made chicken BBQ in the pressure cooker.

Talk about good! Not at all dry, and the flavor was completely through the meat.

    Bookmark   October 20, 2004 at 10:06AM
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Can you get the recipe? Sounds good!

    Bookmark   October 21, 2004 at 5:53PM
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Check out Kuhn Rikon. They are the best.

    Bookmark   October 21, 2004 at 9:58PM
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bump -- let's not let this scroll off the end

    Bookmark   December 14, 2004 at 3:03PM
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LOVE MINE - plural. I would give up the microwave before I would give up my PCs. My first was a Presto from a garage sale - It still works fine. Last year I splurged on a Kuhn-Rikon (check Amazon for sales) and it is heavenly. The ability to reduce the heat quickly with the top button is a big plus, compared to running cold water over the lid. I also have an electric Presto I use with a timer on the power cord. Lorna Sass has excellent recipes in her PC books: Risotto, Beans and Rice, Soups, even Rice Pudding and Cheesecake (very moist!). Most any stew recipe can be adapted, but expect it to be a bit on the moist side as there is less water loss than with other methods.

Quick Stew
15 minutes, 3 ingredients

One bag frozen stew veggies - your choice
One can french onion soup
One lb stew meat

Put in PC, bring to high pressure, cook 10 minutes, quick release, eat.

    Bookmark   January 5, 2005 at 1:47PM
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Hi, I'm new here and I am getting excited about pressure cooking after reading all of these posts. I am leaning toward Kuhn Rikon, but I don't know what shape. I need something fairly large - I want to be able to cook a whole chicken inside. Any advice on shapes/sizes that would be best?? Even if it is not this particular vendor? I've never tried to pressure cook, and didn't grow up with anyone who did either, so this is new to me.

    Bookmark   January 6, 2005 at 3:09AM
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Hmm ... I've never seen a pressure cooker that was any shape but round. Something to do with equal pressure all around, I'd guess. I'd love to see one that isn't round, though, just to see how they address that issue.

Anyway, assuming round is all that's out there, you'll want a bigger one. You're not supposed to fill pressure cookers to the brim, so if you want to put in a whole chicken, you'll need a good sized pot -- I think my 6-quart could handle a "normal" (3 1/2 - 4 pound) chicken ; you might want to heft a 6-quart and an 8-quart cooker and see if you have any problems lifting a pot full of chicken and maybe some vegetables and some liquid.

BTW, if you've never had pressure-cooked chicken before, be aware that it does not come out at all crispy or roasted. It's very moist (mushy if you overcook it) and the skin is -- well, IMHO, best removed and tossed out. Still mighty tasty, but maybe not what you expect if you're new to pressure-cooking. Give it a try and see what you think!

    Bookmark   January 6, 2005 at 1:25PM
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I have never seen anything but round either and I've never seen an electric one. Other than that I think the looks, capacity and easy of use are the distinguishing factors between the different brands not necessarily that one cooks better than another. There are quite a few brands out there, Presto, Mirro, Kuhn, Jasi, T-Fal, just be sure that the brand you buy has easy to find gasket replacements. Otherwise in a few years you may be sitting with just a regular pot that no longer holds pressure. Touch wood my decade old Presto hasn't needed a new gasket yet. My newer T-fal works like a charm with its instant pressure release valve on the lid.

    Bookmark   January 6, 2005 at 2:47PM
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I have had a few pressure cookers. Right now my fave is the Kuhn Rikon 6 qt stockpot. My only regret is that I didn't get the 8 qt stockpot instead; still, most recipes are written for a 6 quart one anyway. Great response, cooks like a dream. One that I am lusting after right now is the 5 liter pressure frypan(item #3412). I can't really justify the purchase, but maybe the spouse will take the hint and I'll get it for a birthday...

Pressure cooking is great for comfort foods: stews, pot roasts, etc. Taste like you spent hours on them. Terrific. Also great for some veggies. Artichokes steamed in minutes instead of hours. Corned beef & cabbage in under an hour. Also, it's a snap to make stock. Some fancy stuff is really easy: IMHO, osso buco made in the pressure cooker is better than making it the old-fashioned slow way. Foolproof risotto, also.

It's great for braising: browning meats then adding liquid and cooking.

Buy any of Lorna Sass's pressure cooker cookbooks. I have 3 of them, and if I had to limit myself to one it would have to be "Cooking Under Pressure". She has a new one out now which I have not seen (Pressure Perfect) but will probably get since all the others I have by her are great.

In the Gardenweb Harvest forum I wrote rather loquaciously about Pressure Cookers & canners; I'll try to link to it if it is still active. My post is the Dec. 29th one, but there are lots of other people giving input as well.

Here is a link that might be useful: pressure cooker advice

    Bookmark   January 6, 2005 at 3:55PM
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Sadly, I think Presto is no longer making the electric cookers. They do have PC recipes on line (link below). The pressure seems to infuse any spice flavors deeply into your dish. Don't tell anyone you used a pressure cooker, and they will never know you were not slaving over a hot stove for hours. But watch out for things that might overcook -- cabbage goes from great to mush very fast.

Avoid non-stick linings - they just cannot take the pressure and heat and flake off worse than an old TFal pan. So I'd recommend stainless or other type. The new generation are worth the extra money, if you can swing it.

Here is a link that might be useful: Presto Pressure Cooker Recipes

    Bookmark   January 7, 2005 at 1:36PM
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I have an 8qt Magfesa and use it all the time. It's great for tenderizing meats like pork ribs, corned beef and pre-cooking chicken before the grill. My favorite is to marinate pork ribs overnight, then pressure cook on high for 30 minutes, apply barbecue sauce and finish in the oven or on the grill. The meat is so tender it falls off the bones.

    Bookmark   January 9, 2005 at 8:38AM
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I recently picked up a 4 qt.Farberware programmable cooker at an outlet store. I was a little nervous about pressure cooking, but this is so easy, just put the ingredients in the pot and set the time. The timer starts after it brings itself to full pressure. Cooked potatoes in just 6 minutes, lentils in 10.

    Bookmark   January 10, 2005 at 5:50PM
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I hit the jackpot a week ago at a garage sale. I got an electric oval programmable 8-quart non-stick Cook's Essentials pressure cooker, new and in the box, for $10. I loved my 4-quart non-electric one, but I will be using this one often. Made a 5.5 pound roast with vegetables the first night after I got it. Beans and ham hocks the next day. Beef and Barley night before last. We often don't get home from work until 7:30 or 8:00 p.m. and I hate eating at 9:00 p.m. I JUST LOVE IT!

Here is a link that might be useful: the pot

    Bookmark   June 24, 2005 at 6:17PM
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I love my pressure cookers, have two Kuhn Rikon a large one and a skillet sized one - and Lorna Sass' cookbooks. I really enjoy the cheesecake recipes from her book. I was amazed that it was possible to make cheesecake in a pressure cooker and just had to try it out.

I also have an old aluminum Presto but don't even have the lid any longer - we outfitted it with a loose fitting lid from another pot and have been using it to make popcorn for the last 35 years! It makes a dandy popcorn popper. A loose fitting lid lets the steam out so the popcorn doesn't get soggy.

    Bookmark   August 23, 2005 at 2:26PM
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My Mom just got a NordicWare Tender Cooker Microwave pressure cooker (at a garage sale) and we don't have the cookbook for it. Would someone help me please find the cookbook, or if you have one, could you possibly scan or fax it? Would really love the help, thanks so much. My email is

    Bookmark   September 25, 2005 at 11:37AM
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Plannersis -- Since that's a current product, you can try Nordic Ware Customer Service (see info below from the NW website):

How can I contact your company?
Just call us at 1 -877-466-7342 Monday through Friday between 8am and 4:00pm CST and our Consumer Representatives will be happy to assist you.

I have a Nordic Ware product but I lost the directions.
Call our Consumer Services department at1 -877-466-7342 8:00 a.m. to 4:00 p.m. Central and we will be happy to send you the directions in the mail.

I have a Tender Cooker and would like to order replacement parts for it.
We still do manufacture our microwave pressure cooker. The Tender Cooker and all replacement parts can be ordered directly through our Consumer line at 1 -877-466-7342 ext. 629.

Here is a link that might be useful: Nordic Ware Tender Cooker

    Bookmark   September 25, 2005 at 12:40PM
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I also have the Kuhn-Rikon large pressure cooker and the skillet size. The skillet size is perfect for so many dishes, including risotto.

But I actually bought that one because it was recommended by Madhur Jaffrey, who uses that size cooker for so many of the recipes in "Madhur Jaffrey's Quick and Easy Indian Cooking," one of my favorite cookbooks.

    Bookmark   October 2, 2005 at 10:19PM
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In case youÂre curious, go to "How It Works" on the site (link below) for an explanation of how Fagor pressure cookers work. I use a pressure cooker almost on a daily basis because of their speed and the great food flavors possible when using a pressure cooker. Much, much faster than a slow cooker.

Here is a link that might be useful: Fagor pressure cookers

    Bookmark   October 21, 2005 at 8:44PM
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LOVE pressure cooker cooking!

I have a Bravetti set, 2 pots, 8QT and 3.5QT, with interchangeable lids .. the PC pressure cover & gasket and a tempered glass, see-thru lid. The pots have heavy bottoms, an encapsulated thermic base. The vinyl gasket is thick and substantial .. all you do is keep a thin coating of vegetable oil on the gasket to prevent its drying out and cracking. Also included was a stainless steel steaming basket with handle.

It has a pressure selector dial for 3 pressure settings. Quick pressure release. Cool touch handles. Handle lock release mechanism for 1-handed opening & closing. The locking mechanism prevents the lid from being opened when any pressure exists inside of the unit. There are several safety vents to blow, preventing too much pressure from building up.

I find foods come out retaining their color and taste better than when using other cooking methods. And cheaper, tough cuts of meat come out tender .. I just cooked a flat cut beef brisket pot roast with veggies in mine that came out wonderfully tender and tasty.

Love using it for veggies .. green beans come out green and fresh looking, not mushy unless you overcook. Sweet potatos pop right out of their peels (cut lengthwise before cooking), white potatos cook to easy mashing soft in under 8 minutes.

I make the best homemade soups in my PC and they are almost no work at all and I don't have to stand around the kitchen all day (unless I want to!)

These modern pressure cookers are very safe to use. I would hate to have to do without my pressure cooker!

Gail R (WNY)

    Bookmark   October 22, 2005 at 2:04PM
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Hi, all,

Well, after listening to a friend and reading this thread for the past few months, I've gone ahead and ordered a pressure cooker on amazon. Can't wait for it to arrive!

I'd like to prepare meals in it as so many of you others have, and am interested in those Lorna Sass books. It seems some are not readily available new (perhaps out of publication?), so I don't have the opportunity to actually look through them to choose one. The one entitled "Cooking Under Pressure" looks like it was published in about 1989. Anyway, I can find this as a used book but want to know if those of you who have it find the recipes still relevant today and would still recommend it or if there are others that you think are better.

Thanks for your help!


    Bookmark   October 25, 2005 at 10:52AM
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I need an instructions manual for my Ultrex II 8-Quart Pressure Cooker, from the Home Shopping Network, STYLE: 11771 Item No: 414964.

This is the new model with a knob on the handle, used to set the pressure regulator. There is no Jiggler on this model, it's built into the handle and controlled by the knob.

I don't know what the pressure settings are. The dial markings by the knob say OPEN, LOW and HIGH. I don't know if LOW means 5-Lbs. and HIGH is for 10-Lbs. or 15-Lbs.

There seems to be some settings between LOW and HIGH, as I turn the knob, but there's no markings between LOW and HIGH.

I'm hoping someone has one of these and can help me with instructions or a copy of the instructions.

Please help me if you can.


Here is a link that might be useful: Innova professional stainless steel cookware and coffee beans

    Bookmark   October 25, 2005 at 8:40PM
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Sam -- If nothing else you can get a food of your choice, cut into uniform shapes and experiment. Use the same amount and cook at each setting for different lengths of time. Keep a record of what you do and the results. Our grandmothers cooked by trial & error using wood burning stoves/ovens. We have the advantage of dials to control the heat source.

As for no markings in between the LOW & HIGH, make your own - you can do it with careful neat scratches.

    Bookmark   October 27, 2005 at 8:52AM
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Bought my pressure cooker last Saturday. Trying chicken cacciatore tonight. Wish me luck!

Do you all cook your meats first then cook the veggies later? I tried a chicken vegetable soup, and the veggies were mushy. Any tips will be very much appreciated.

    Bookmark   October 27, 2005 at 4:13PM
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I usually follow the instructions in a recipe. yes, I usually cook the meat first and then add the veggies later, as most veggies, inc potato, cook in well under 8 minutes.

Gail R (WNY)

    Bookmark   October 29, 2005 at 11:40AM
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Since I'm thinking about an induction cooktop, I wonder if anyone has a pressure cooker they use with induction? How is that working out for you?

    Bookmark   November 1, 2005 at 6:13PM
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I just got an induction cooktop and was also interested in a compatible pressure cooker. A Google search turned up the Fagor Splendid as an option. Here's the info:


* Reduces cooking time by as much as 70%
* One pressure setting - high (15 psi, 250°F), the most popular setting, plus gourmet steam only setting.
* 18/10 high quality stainless steel construction with mirror finish.
* Impact bonded thermo heat conductive base places aluminum between two layers of stainless steel for even heat distribution.
* Easy to clean - dishwasher safe body.
* Ideal for use on all heat sources including gas, electric, ceramic top and induction.
* Triple safety system includes safety lock on handle, stainless steel pressure control valve with color indicator to monitor cooking pressure and two independent over- pressure release valves.
* Safety system prevents cooker from opening under pressure.
* Available in 4 qt, 6 qt, 7 and 10 quart sizes.
* Comes with detailed instructions and Fagor cookbook with over 50 recipes.
* Made in Spain.
* U.L. approved.
* 7 & 10 qt sizes are 10" diameter.
* 4 & 6 qt sizes are 9" in diameter.
* Weight: 4qt - 7.5lbs, 6qt - 8.25 lbs., 7qt - 9.25lbs., 10 qt - 11 lbs.
* 10 Year warranty.

    Bookmark   November 2, 2005 at 6:49PM
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Does anyone know what are the differences between these FAGOR models: Rapida, Elite, and Splendid. I can't decide which one to get. Thanks.

    Bookmark   November 5, 2005 at 10:10PM
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I think the rapida is the most basic.
Do a search for Fagor Pressure cookers, Fagor has a site and explains everything. I have the duo set and love them. I think the Duo is mid range fagor.

    Bookmark   November 6, 2005 at 10:39AM
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I just bought a new pressure cooker last night. I found a 5 quart, stainless steel on sale at Proffitt's for $29. I have an 8 qt. but wanted something smaller. I cook to fill the pot and with there just being 2 us, I cook way too much at once....LOL.

    Bookmark   November 6, 2005 at 10:54AM
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Does Fagor have pressure indicator?

    Bookmark   November 6, 2005 at 10:15PM
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Recently I checked out two PC cookbooks at our public library. One was Lorna Sass's Pressure Perfect, a comprehensive book with time charts and lots of good recipes. I found several recipes in this book that I want to try. This more recent book may be easier to find than her first book.

The second book was Victoria Wise's Pressure Cooker Gourmet, or some similar title. The recipes in her book didn't appeal to me as much, and I can cook "gourmet" as well as the next person. Maybe the recipes had more ingredients that might be hard for me to find in my little burg.

Just My Opinion - Your Mileage May Vary

    Bookmark   November 7, 2005 at 7:50AM
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So far I've made chicken veggie soup, chicken cacciatore "soup" (too much liquid, but it was so delicious, I made it again the same way on purpose!) and tonight I made wonderful brown rice in 20 minutes. I like the chug-a-chug-a sound of the weight -- makes me feel like a train engineer :)
At Barnes & Noble I picked up "The New Pressure Cooker Cookbook" by Pat Dailey. The recipes look just right: not too exotic, not too mundane.

    Bookmark   November 7, 2005 at 6:44PM
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Does Fagor have pressure indicator?

I don't know exactly what you mean, but there is a plunger that sticks up if pressure exists in the pot. If you're talking about an indicator of how much pressure is being generated, my Fagor Duo has two settings for pressure. The settings are on a rotary switch, so I can tell at a glance whether it is set for low or high pressure.

    Bookmark   November 8, 2005 at 1:35PM
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I see from the web that Kuhn Rikon should work on induction. I thought I tried a megnet on it and found it did not stick.

Does anyone use one of these with induction?

Can anyone who ownes one test if a magnet sticks to theirs, maybe I tried another brand.

    Bookmark   November 8, 2005 at 9:19PM
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I tried the Kuhn Rikon with a magnet and the bottom is in fact magnetic while the side is not.

    Bookmark   November 15, 2005 at 6:51PM
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What a great thread!

I still use my mother's Flex-Seal pressure cooker, manufactured in Chicago by Vischer Products. The booklet w/recipes is dated 1948. The cooker has the toggle on top that hisses a warning when pressure is too high. Yes, I did once "let 'er blow", and decorated the ceiling with beef stew juices. (It's easier to use gas than electric stoves when pressure cooking!) This thing is so old that the booklet includes instructions on adjusting the handle by "turning the screw with a bobby pin." I believe there was once a rubber gasket; there is none now -- yet the pot seals perfectly.

I was thinking about getting something new and "better", but not sure I want to spend $200 for a Kuhn Rikon. I seldom use the cooker for anything other than soups or stew. The microwave is fine for most veggies today.

I think these new cookers are probably as heavy or heavier than my old model. Does anyone know how much they weigh?
Does anyone else still use "an antique"?

    Bookmark   November 27, 2005 at 6:26PM
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My 7-liter Kuhn Rikon weighs 7 pounds.


I just tried a magnet on mine and it did stick.

    Bookmark   December 2, 2005 at 11:31PM
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Thank you English_Cottage. So they still weigh a ton! But you don't have to lift them to the sink to reduce pressure with running water, so that's a help. I'm still *thinking* about a replacement.

    Bookmark   December 3, 2005 at 10:27AM
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Looks like a lot of good recipes here...

Here is a link that might be useful: Pressure Cooker Recipes

    Bookmark   December 7, 2005 at 3:18PM
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Anybody got an instruction manual for the Flex Seal they'd be willing to photocopy or scan for me and send in email?

    Bookmark   January 18, 2007 at 5:50PM
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I bought a Kuhn Rikon specifically for risotto and it was fabulous--for about six months. It has never worked as well since, despite my conversations with the company and ordering replacement safety valves and gaskets. I am really disappointed. I have an old Magnafesa that I started using when cooking on sailing trips. It's great for stew, but it's not state-of-the-art. I'm very disappointed in the Kuhn-Rikon.

    Bookmark   January 19, 2007 at 8:45AM
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kitchendetective, I'm surprised to hear that. We have two KR pressure cookers -- a large one and also the 5 qt pressure fryer so highly touted by Madhur Jaffrey for many of her Indian dishes -- and have always had outstanding results.

Yours is obviously a lemon. Would the company replace it for you?

    Bookmark   January 19, 2007 at 12:00PM
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No, they wouldn't. First I went to the vendor, who said I needed to replace the gasket. Twice. By the time of the second attempt, the warranty had expired and the vendor no longer carried the item. Then K-R said the problem was the secondary valve under the green recipe ring. They referred me to a place for the replacement part. That place was very untogether and it took 5 weeks, a run-around, and several phone calls before I received the valve. Then it lessened the problem, but did not resolve it. I loved making what I used to refer to as "cheaters' risotto." Guests thought I had spent an hour carefully adding ladles of stock, when actually I had spent about 7 minutes. I still use the K-R, but without the great results.

    Bookmark   January 19, 2007 at 1:46PM
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kitchendetective, that is a shame. Yes, we love pressure cooker risotto too. My husband makes a risotto milanese to die for.

    Bookmark   January 20, 2007 at 12:27PM
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I tried my new PC out last nite. 3-pound roast in 45 minutes. Extremely tender and a wonderful flavor. I absolutely love it. Just browned my meat right in the PC then added wine, broth and a little BBQ sauce, put on the lid and waited (about 15-min per pound). If I was going to nit-pick I would complain that the pan is very heavy. But for speed and great taste it's wonderful.

    Bookmark   January 24, 2007 at 5:02PM
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