toploader55
Well-known member
It's a Beauty.
Betcha' she'll clean up real nice.
https://worcester.craigslist.org/app/5849186692.html
Betcha' she'll clean up real nice.
https://worcester.craigslist.org/app/5849186692.html
National (Presto) Pressure Cooker in Ma.
- Thread starter toploader55
- Start date
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I can't tell if that's the original valve or a replacement weight assembly, but yeah, it wouldn't need much more than some tung oil on the wood parts to make it presentable, and if you prefer a weight over keeping tabs on the gauge, it's an easy change-out.
I had a heck of a time finding a replacement gasket for my Guardian of this same size -- a Presto clone, but of which model I couldn't be sure, and eventually found one on line for a NP #7 that did fit. I also installed a 3-piece Presto weight in place of the valve, so I have the option of 5, 10 or 15 pounds of pressure, and of course I can leave the thing unattended for brief periods without worry.
I find a pressure cooker to be one of the most satisfying things I use in the kitchen.
toploader55
Well-known member
Extra Credit Ralph... Totally agree except certain things I like to make traditionally.
I just learned how to use a T-fal pressure cooker that my parents left me and I have to admit that I'm impressed and amazed! It is the answer to cooking beans PERFECTLY from dry to edible in no time and things like wild rice, chestnuts and who knows what else. I am now a member of the cult of pressure cooking. Still a little scared of them; saw too many Three Stooges episodes.
I'm not scared of the cookers themselves because they have safety valves, but I do have a sense of dread over the scope of a clean-up job if a safety valve ever blew. Being sensible about what not to cook with pressure (the instruction/recipe books usually provide a short list) all but eliminates the chance for the safety valve to blow.
Even though I can't see what's going on inside, I tend to remain in the general vicinity while the cooker is doing its thing. The only time I've left one for long periods is when I've done a giant kalua pork shoulder that requires an hour or two. A certain amount of vigilance is advisable, but my basic rule is, if things get quiet, that's a sign of trouble.
And yeah Eddie, I agree with you that some things are best left to the traditional cooking method. Besides artichokes and potatoes, most of my pressure cooking involves meats that turn out best when braised. Last week I did country style pork ribs (no BBQ sauce -- it tends to leave an odor in my aluminum cookers). The next day I used the leftovers to make burritos. After that experience, I've decided to make chile verde or chile colorado with them next time and have friends over for a casual burrito bar scene. The pork was succulent like it had cooked low and slow for several hours, but it only took 20 minutes or so. So quick and easy!
Even though I can't see what's going on inside, I tend to remain in the general vicinity while the cooker is doing its thing. The only time I've left one for long periods is when I've done a giant kalua pork shoulder that requires an hour or two. A certain amount of vigilance is advisable, but my basic rule is, if things get quiet, that's a sign of trouble.
And yeah Eddie, I agree with you that some things are best left to the traditional cooking method. Besides artichokes and potatoes, most of my pressure cooking involves meats that turn out best when braised. Last week I did country style pork ribs (no BBQ sauce -- it tends to leave an odor in my aluminum cookers). The next day I used the leftovers to make burritos. After that experience, I've decided to make chile verde or chile colorado with them next time and have friends over for a casual burrito bar scene. The pork was succulent like it had cooked low and slow for several hours, but it only took 20 minutes or so. So quick and easy!
