Hi, I’m thinking of buying a pressure cooker, but not sure which ones to choose.
Just looking at Target website, I found prices ranging from less than 30 dollars to more than 300 dollars. Some of the price difference come from the size of it, but I’m sure there’s more to it.
There are ones made of stainless steel vs. aluminum, anodized iron, etc. Which one is better? Are there ones with safety features as well?
I’m confused and would like input on what to look for in a pressure cooker. I like a good quality one that would last a long time, but I would be cooking meals for only 4 people or so max and am not looking for extra fancy stuff.
If someone can give a pointer or two on what to look for when reading descriptions of these pressure cookers, that would be great.
Thanks!
I’ve had several different brands, but went with a mid priced Fagor stainless steel this time. I like the 18/10 stainless better than the aluminum because I have had them discolor. I like the fact that it has 2 different pressure settings because some foods do better with a lower pressure setting. One of the best features is the glass lid because I like being able to spy on whatever is in there. Look for easy valve cleaning because on some models food particles build up in there and it can be difficult to clean and bacteria can grow. I went with a larger 6 qt just because I can get larger items in it. Now some of the sets come with both a 4 & 6 qt which nest so that you can use it as a double boiler, but that is a feature I would never use. I do like the steamer basket because it is really handy for artichokes and other large veggies. I think I paid between $ 70-80 and have been very happy with the features it has. I really don’t think I need all of the bells and whistles that some of the more expensive units have and really don’t miss them either.
Well I am a former chef and have used home types and commercial one in hotel kitchens, safety wise they are safe, as for type, I like stainless steel for home use one with a good sturdy lid, the ones with the handles are my fav, all are good, but stainless steel is easier to clean.
They cook faster and allow you to cook meals in half the time, and they keep the food moist, I like mine and have recently looked at an electric one, programmable, just make sure the one you buy is right for you, and you get the use out of it you can.
Today’s modern, spring-valve pressure cookers are so much better than the old-style models with the loudly hissing and spitting weight on top.
To start with, select 18/10 stainless steel, it will last a lifetime, it cleans up easily in the dishwasher, it won’t react or discolor like aluminum, and there is none of the problems associated with applied chemical finishes.
Like the best quality cookware, choose a cooker with a heavy, encapsulated base for even cooking at the lowest heat settings, and to avoid scorching your food.
Choose one of the new modern spring-valve models — Kuhn-Rikon is the best, and Fagor comes in second with a bargain price — because they are almost silent, and permit you to cook with as little as 1/2 cup liquid, preserving the nutritional value of the foods you cook, and considerably shortening the time it takes to pressurize.
Make sure there is some sort of pressure indicator so you know exactly when the cooker is fully pressurized to lower the heat, and when it has depressurized so you know when it is safe to open the lid. There should also be a “quick release” mechanism.
Most importantly, the pressure cooker MUST meet the 15psi standard, because that has the defacto setting for the vast majority of pressure cooker recipes since 1917. If you’re on a budget, you will save some money, and be perfectly satisfied with the one pressure setting of 15psi.
Size matters in pressure cookery, you can only fill it 2/3 full, or 1/2 full in the case of foods that foam, froth or expand. So the 6qt is the minimum capacity that will allow you to cook a wide variety of foods, and use lots of different accessory pans.