Pressure Cooking Again!

[maytagbear]

I've made tomato-meat sauce in my pressure cooker--

and it turns out nicely.

Again, I am only going to say this once (in this thread). Pressure Perfect, by Lorna Sass.

I cook beans all the time in my late 60s Presto. Yes, you do need to add at least one tablespoon of oil or butter to control foaming. However, I usualy was going to add some anyway. Hummus from home-cooked chickpeas (garbanzos) is lovely.

As soon as I can, I am going to get a larger pressure cooker, as well.

Lawrence/Maytagbear

 

[panthera]

Chuck,

This site has Silit - one of the best and most expensive pressure cookers built in Germany. I won't even breathe their prices here...
If you can, stick with Silit or Fissler or WMF. Personally, though, I find the stainless steel Prestos made in the US outstanding and just as good as my German Sicomatics...only not even 1/4 as expensive.
Stay away from aluminum. The modern production lines in China have horrible quality standards and you don't want to take the risk. After all, a pressure cooker contains enough energy to blow out a brick wall.
(Been, there, done that. Sigh)

http://v

 

[toggleswitch]

So does a good fart.

or at least make you want to go running away through one.

~After all, a pressure cooker contains enough energy to blow out a brick wall. (Been, there, done that. Sigh)
oh DO tell. PS you linkie did not work for me.

Peter:
Looks delicious!

 

[panthera]

let's try again

Sorry 'bout that folks!

http://www.eurotrendimports.com/en/cookware/pressure_cookers_sicomatic/index.html

 

[toggleswitch]

 

[perc-o-prince]

I get scared...

when a website doesn't list prices! At least I didn't see any. I also didn't see an "add to cart" button, though there was a "your cart" link at the bottom.

I wonder of the prices you saw were in Canadian Dollars. Still, probably pretty scary!!!

I'll look around for s/s. I have a Fagor 10qt on eBay watching now.

Thanks!!!

Chuck

 

[panthera]

Chuck,

That's what I've said all along. The Presto stainless steel pressure cookers are really very very good - it is unfortunate that the US$ is not worth much these days, it is not helping our markets much, either.
Still, if you are really really interested in enamel, let me know which and I will see what the stuff would cost over here.
Silit is a very high quality brand here, but it is not marketed as being the "non plus ultra" they price it at in the US...also, there HAVE to be other retailers than just those folks...only I haven't found any.
I agree,tho'...a website which doesn't show it's prices right up is going to be like a professional lady who...oh, sorry, forgot we are supposed to keep it clean.
You get the idea...

 

[danemodsandy]

Presto:

Gotta chime in here:

I used to be in the housewares biz and I taught cooking for six years. I agree with Panthera that the Presto is an awfully good choice. The quality is high, ease of use and care is good, and service parts are as close as your nearest Ace Hardware. There are other pressure cookers out there, and some of them are very nice indeed. But I've seen many an expensive import brand go from The Latest and the Greatest to Parts No Longer Available, while Presto soldiers on.

Presto is by no means the most sophisticated pressure cooker out there; it has only one, preset pressure setting. But it's a workhorse, particularly in the stainless version. I've had mine for twenty years now; it looks like new and has turned out many a great meal.

 

[perc-o-prince]

So... Presto, good. Fagor, maybe not???

Chuck

 

[maytagbear]

Fagor pressure cookers....

I don't have one, but my friend Lynda in Masschusetts, has the set, a 4qt and a 6qt, and a basket, and a pressure lid, and a non-pressure lid, or some configuration like that.

She has had excellent results with her Fagor, and cannot speak highly enough about it.

My only reservation with Fagor pressure cookers is in finding the gaskets locally. The independent hardware store downtown (an easy walk!) has the Presto gaskets and air vents.

Lawrence/Maytagbear

 

[panthera]

gaskets

You need to replace the 'rubber' parts regularly. Some last for years of daily use, others only a while. Sicomatic and WMF share some specs. Fagor also takes a 22cm gasket (my mid-sized one does). But the moment you go bigger or smaller, parts are expensive and special order. The safety valve(s)must be pliable to work.
Presto may only have one temp, but unlike a microwave, I only pressure cook when I want that high temp. In 24 years, never once needed the 'lower' temp on my Sicomatics...
One of the few truly great American products (left), go with Presto stainless, it's worth it just not to have the hassle.

 

[danemodsandy]

Presto vs. Everything Else

Panthera's giving it to you like it is- there are some wonderful imported pressure cookers out there, and when they're new they work beautifully. The trick is keeping them working. Every pressure cooker has a gasket (and possibly some other parts, like air vents) that must be replaced periodically. These parts are rubber, and rubber deteriorates with age.

When gaskets and other rubber parts deteriorate, the pressure cooker may fail to come up to pressure, or may fail to release overpressure. So, for safety's sake, new rubber parts are an absolute necessity from time to time.

It can be tricky getting parts for some of the imports, though I understand Fagor is better than most. Presto parts, on the other hand, are in damn near EVERY hardware store in America. It is no problem whatsoever keeping a Presto in good, safe operating order. There can sometimes be problems with other makes.

'Nuff said.

 

[perc-o-prince]

'Nuff said...

...is right. I'll be on the lookout for a 10qt. Presto!!!

Thanks to all,
Chuck

 

[danemodsandy]

Presto Link:

Here's a link to the largest Presto cooker; it's an 8-quart size.

If you don't often can or prepare large quantities of food, the six-quart model will suffice for most people. Remember that you will have to lift a pressure cooker full of food to reduce the pressure. This is done by taking the cooker off the range and putting it under cold running water to lower the temperature quickly. A six-quart model filled to its operating capacity (four quarts) is plenty heavy, trust me.

You can see the whole Presto range at www.gopresto.com

If you're young and strong and have the biceps, then you could go for a larger size.

8-Quart Stainless Steel Pressure Cooker

Cooks healthy, flavorful meals, fast and easy!

www.gopresto.com

 

[rp2813]

I agree that Presto is the way to go. I have an old Mirro 4-quart and the last gasket I had to buy for it could only be found on line, so your cooker doesn't have to be foreign made to have issues with availability of replacement parts. On the other hand, the ACE within walking distance from me carries all sorts of parts for Presto. So when I was in the market for a larger cooker and found a great deal on a Presto 8-quart aluminum model, I didn't hesitate to grab one. My favorite use for a pressure cooker is for doing artichokes, and two of the larger sized ones won't fit in a 4-quart. The 8-quart Presto has plenty of room and has consistently cooked things faster than the 4-quart Mirro even though they both use the same amount of pressure. Not sure what's behind that, but bottom line is that I'm completely pleased with my Presto.

 

[danemodsandy]

Stainless vs. Aluminium

I do not want to challenge anyone's choice of material when buying a pressure cooker, but I would like to point a couple of things out...

Aluminium is as good as anything else, so long as it's in like-new condition, and so long as acid foods are not left in it. It's a good, sound choice for the budget-conscious. But- and there's always a but- it can be pitted by acid foods and salty ones, and it can be weakened by banging and dropping. You can't see the damage (unless you actually dent the cooker), but it can have a stress crack that won't show up unless it was professionally examined. Obviously, a pit or stress crack is not a good thing to have in a pressurised vessel of any sort.

These drawbacks can be minimised. When you're through cooking in an aluminium cooker, get the food out of it and wash it right away. That stops the action of the food on the metal. And if you're careful not to bang or drop the cooker, all should be well from the standpoint of stress cracks.

With stainless, the metal is highly resistant to the action of salt and acid, and it's stronger, too, eliminating most of the problems inherent in aluminium cookers. Stainless cookers are more expensive, but they repay their higher cost in a lower care requirement, in my opinion.

 

[tomturbomatic]

I had two Presto stainless steel cookers. The old style one had a wavy bottom so it was not good for electric stoves. It was not defective, that was how the old one (pre late 70s) was made. It had the carbon steel heat core between the two layers of stainless. It was ok for cooking stuff in water, but it was easy to have stuff stick and burn in it. The newer one looked like it had a disc base, like aluminum between layers of stainless, but it was just flat and did not extend all the way to the sides of the pan. It too was not so good at heat distribution and like light gauge stamped aluminum cookers, the bottom bowed out as the pressure rose. Of course, the Revere Ware pressure cookers made in the late 40s to early 50s did that as well as the Revere Ware stainless steel copper bottom pressure cookers made in the 70s. Which Presto are you using, or are you using it over gas or maybe induction? Both Presto stainless steel cookers are OK that way. I like the Ruhn Rikon and WMF pressure cookers. They both are made with a nice thermal base that really captures heat and spreads it well. I used my 2.5 qt Duromatic pressure fry pan last night to make Swiss Steak.

Years ago at a big flea market, I found an early 50s 4 qt. Presto stainless steel pressure cooker with a copper bottom. I had only seen one picture of this model in an early 50s BH&G and never suspected that I would find one. The lady selling it had received it as a wedding present. She took good care of it and it is still beautiful.

 

[danemodsandy]

Tomturbomatic:

"Which Presto are you using, or are you using it over gas or maybe induction?"

I'm using a 0135003, a six-quart stainless model from 1987. This was a single-gauge stainless cooker, without the bimetal bottom you mention. It works very well for me, on both electric (my preferred heat source) and gas. Very occasionally, I'll want to do something that requires real browning, which I handle in a cast-iron skillet, then I transfer to the cooker. For 90% or more of the pressure cooking I do, the single-gauge bottom works fine.

Other cooks, of course, may have other considerations. Presto's current stainless models have a bi-metal base, with an aluminium disc welded to the bottom of the cooker, for improved browning ability. Twenty years ago, when I got my Presto, the technology for making a bimetal disc base was fairly new and pretty expensive (remember the shocking prices of Cuisinart cookware when it was introduced?). Today, that technology is cheap; there's bimetal disc cookware in Kmart.

 

[panthera]

Yeah, ok

I notice that my Prestos cook a bit more evenly over induction than on a traditional "burner". But the difference is hardly worth mentioning.
Aluminum sandwich bottoms are the best of both worlds.
Pity aluminum stress cracks and pits so easily, it sure is lighter and great at heat distribution.
Still and all, I keep my Sicomatics in Germany and my Prestos in the US and am happy with both worlds.
Oh...I do put my Prestos in the dishwasher, just remove the rubber gasket and over-pressure valve first. No problem - at least not in the last, er, heavens! thirty-one years!

 

[danemodsandy]

I Should Mention:

Because of the tall, narrow "pot" shape of a pressure cooker, browning is not going to be optimal anyway, no matter what bottom it has, because those tall sides hold steam in around the food. Steam is a prime enemy of browning; the caramelisation of natural sugars in the food cannot take place as well in the presence of moisture. This is the reason that non-stick cookware never browns as well as other kinds; non-stick works partly by holding the food's natural moisture against the surface.

If you'll look at skillets, they're shaped with low sides- often slanted outwards- to disperse that steam quickly. That optimises browning, in addition to whatever virtues are possessed by the cookware's construction.

By using a cast-iron skillet to pre-brown meats before putting them into the pressure cooker, I feel I'm getting the best of both worlds.

Your mileage may vary.