Electric Pressure Cookers

[chachp]

I am not opposed to a stovetop cooker

 

<span style="font-family: 'courier new', courier; color: #993366;">However, I grew up in a house where a pressure cooker was never used.  I don't even think my Mom ever had one.  So, for me there is a fear of using them.  I've heard all the stories of how they can blow up, and how you have to listen to the thing jiggle on top to know where the pressure was and that you had to babysit them the entire time.  I went the route of the electric because I thought it resolved those three issues.  I can set it and go about my business.  When it's done it beeps at me and from what I've read about it, it won't blow up given the design.</span>

 

<span style="font-family: 'courier new', courier; color: #993366;">Thanks to Louis, those videos and Toms suggestion of the induction cooktop I may try a stovetop model.  I see those single burner induction cooktops at garage and estate sales all the time.  Matter of fact last weekend I was in a house that had three of them in the box never used.  I could have picked one up for about $30.  I guess I thought if they are all over these sales there must be something wrong with them or they are not such a big deal.  Recent stovetop cookers seem to have more safeguards against the dangerous aspects of using one but don't you have to babysit them the whole time they are cooking?  Will this induction cooktop give a more precise heat or something or make it easier to keep the cooker at a certain pressure?</span>

 

<span style="font-family: 'courier new', courier; color: #993366;">At least I learned in the second video the electric cooker they recommend is the one I have so I hope it's reaching full pressure and cooking my foods.  Everything I've cooked in there is cooked from what I can tell and no one has died yet eating any of my food.  </span>

 

 

 

[xraytech]

About 10 years ago I got a Cooks Essentials electric pressure cooker from QVC. I don't use it very often, and I've only used it to make chili when it's requested, or an occasional beef roast.
Last year I bought a 10 qt stovetop Fagor pressure cooker, I don't use it much either, I made beef in it once and I made braised red cabbage. The most use it gets is for canning green beans and stew beef.

I'm just not a pressure cooker person, I'm far more fond of using a slow cooker instead

 

[foraloysius]

@Ralph

The Emeril electric pressure cooker has a few advantages over some other ones. It has a 1000 Watts heating element, which is more than the one I had (800 Watts). It also has a low pressure and a high pressure setting. Most electric ones only have one setting. So if you are happy with it, I would keep it.

Single induction burners are very cheap these days. I bought a double burner, but learned that cheap also comes with downsides. Some of the cheaper burners have low settings that don't give continuous heat but turn on and off like a microwave. If you buy a single burner you have to make sure it gives continuous heat. The automatic temperature settings are a good idea, but unfortunately don't work well. Timers are a plus on these burners.

Modern pressure cookers need less baby sitting than the old fashioned models with a jiggler. The modern ones have two settings and a detector to let you know pressure has been reached. Some have a detector with colors so you can see how high the pressure in the cooker is, which make it even easier to use. Modern pressure cookers have safety features that will prevent explosions.

If you want to set a cooker and walk away without worries, the electric pressure cooker is the way to go. A modern combination of pressure cooker and induction cooktop still needs to be monitored a bit. Not as much as an old fashioned pressure cooker but it's not a set and forget option.

I chose for the stovetop pressure cooker because my electric one failed after not too long. I don't have to worry about that anymore. But if it hadn't failed, I still would be a happy user of the electric one, perhaps wishing for a better one like the Emeril.

 

[rp2813]

I think it's safe to say that any pressure cooker will pop its safety valve if the situation exists for it to do so, unless electric models have a sensor that knows to shut things down if pressure gets too high.  My guess is that cooking something that's not recommended and could block the vent tube, or filling the cooker too high have been the primary causes of safety valves activating on PCs over the years.  A little common sense will eliminate the potential for a nasty clean-up job.

 

I have stove top cookers in sizes ranging from 4-quart to 10-quart.  They are much easier to use on a gas burner than electric, unless you have an electric burner with infinite heat range adjustment.  I agree with the statements above regarding preparation of meats like a big shoulder for pulled pork.  So much faster than in an oven.  I've made luau-style kalua pork shoulder in the PC a couple of times, and it has been perfect.

 

The only baby sitting I do is in the beginning, waiting for the weight to start rocking and then adjusting the flame down.  After a few minutes spent tweaking the flame to get the weight gently rocking (Presto) or jiggling a few times per minute (Mirro), you can go about your business and leave the cooker to do its thing.

 

I recently launched a thread here about a large Guardian Service PC I picked up for cheap.  It's a Presto clone, and I ordered a multiple pressure weight for it to replace its old-school valve.  Given the option, the recommended pressure for cooking meats is ten pounds.  The Guardian will be great for the next big pork shoulder I prepare.   It already did an excellent job on country style pork ribs.   I have multiple pressure weights for my Mirros as well (Mirro's one-piece system is superior to Presto's three-piece for this type of weight but none of them are interchangeable across makes -- I found that out the easy way by using plain water and the outdoor grill's side burner while testing a thrift store Mirro find, not knowing a Presto weight would block up a Mirro vent tube -- POW!). 

 

Most things I cook in the PC are done in 15 or 20 minutes, but for those large items that need to cook for 45 minutes or longer, I'm not afraid to walk away.   Pressure cookers were designed to save time, not monopolize it. 

 

[twintubdexter]

free is good

I bought one of those Wolfgang Puck early models refurbished from Overstock.com. I waited some time before a white one was available. When it arrived it was ghastly red. I emailed them and they apologized and said to send it back. I told them I threw away the box and said I'd just keep it. They replied with another apology and credited back my account so in effect it was free. Not the easiest cooker to set but it does a great job on everything. You set it and walk away for the rest of the day if you like. Except for the tone that tells you cooking has finished it is completely silent...no shishing. Automatically switches to keep warm. Very easy to clean too. Cooking vessel is removable and has plastic sealing top for storing in refrigerator. 

 

[askolover]

quoting Tom

"If you want an electric, buy a good cooker with an induction-capable base and get a good induction cooking unit. It will be far faster to use, much easier to clean, does not have to be a big piece of equipment on the counter and you can enjoy the induction cooker for other pans and in other locations."

 

That's what I did.  I had the induction cooker first, then found a Presto stainless steel PC with an induction friendly clad bottom.  It's the bomb!!!  There is no better way to fix baked potatoes than in a PC.  Just slice them down the middle and place on the steamer rack.  In 15 minutes they are done, tender, and the peel just slides off, and they don't dry out!

 

[sudsmaster]

I got a Cuisinart electric pressure cooker a few years ago and used it for a bit, but haven't pulled it out of the appliance cabinet for a long time now.

 

I think I used it mainly for cooking artichokes. It did ok, but the last few times I needed to cook artichokes I just used the stove top instead.

 

I may have tried it for beans, with so-so results.

 

I have a few non-electric pressure cookers. One small one that came with the house (8 qt presto I think), a larger Tramontina stainless (12 qt I think), never used, a big 16 qt antique Magic Seal aluminum cooker, which I've never tried as well, and finally a huger 22 qt Mirro aluminum number I got for canning but also haven't used yet.  So you could say this place is bursting at the seams with pressure cookers...

 

I've gotten more mileage out of the HB slow cooker with temp probe. Does great on roast pork shoulder/butt.

 

[peteski50]

Wolfgang Puck

I have the 8 qt Wolfgang Puck PC and just basic setting! I like it a lot. If I cook meats they come out so tender and veggies steam perfectly!
Peter

 

[iheartmaytag]

UPDATE

Previously I had stated that I liked my electric pressure cooker, but it stopped working after about six uses.

I contacted Maxi-matic, the maker of the Elite Bistro for HSN. I spoke with a very nice young woman Gabby Ortega. She requested I email her a copy of the receipt, she sent me a new part and instructions on how to make the repair. Took me about 20 minutes tops and everything is working once again.

Great customer service, but I recommend calling them as they are slow to respond to email.

http://https//www.maxi-matic.com/