Pressure cookers- which brand and model should I buy?

Question

I have been checking out the use of pressure cooking and am wondering about their benefits and,of course, which brand makes the safest and easiest to use version.

I have memories of my Mother carefully releasing the pressure of a wobbly knob and it always seemed like an unnecessary worry.Why not just use a regular pot!! 

The newer models seem to have taken the danger out.

What do you think and is it only worth purchasing if you are in a hurry?

Answer

The Kuhn Ricon cookers are supposed to be excellent, but if you don't want to spend so much, Fagor makes very good, reasonably priced pressure cookers. I have the Splendid model in a 6 qt/ 4 qt set, and a Duo 8 qt/4qt set. The 6 qt gets used the most. The Duo has two pressure settings, but I don't think the extra lower pressure setting is a feature worth paying for. 

And I agree that a pressure cooker is absolutely worthwhile to have and to use, even if you aren't in a rush.

Answer

suppertime: "What do you think and is it only worth purchasing if you are in a hurry?" 

Addressing the last first, depending upon what foods you cook, the answer is a resounding "no." 

Do you like artichokes? There is no other method to cook a whole or half artichoke that comes close to cooking it in a pressure cooker. The artichoke will emerge dark green, not puke yellow-green, and the meat at the base of the leaf will be cooked through, but al dente, not mushy. 

Do you make risotto? A pressure cooker will not save you time to prepare risotto, but, by controlling more parameters of the process more closely, it will make the results more predictable and the resulting dish more tasty. 

We could make similar appreciations as to many other dishes. 

That said, we purchased and started using a Kuhn-Rikon pressure cooker when we had a coil-top electric range, and modulating the pressure in such an appliance, with its sluggish inertial response to changes in the controls, was a real bother. Only after we switched to induction did we start bringing our pressure cooker out frequently and with joy of anticipation of the task ahead.

Answer

Compare some cookers on Amazon. The 6qt stainless Presto sells for $45 and has almost 400 reviews with a very good average. A comparable Fagor sells for $66 and 81 reviews (a bit lower average), A KR sells for more than $200 (and 20 reviews). 

Yes the Presto has the old-fashioned rocking weight regulator. But there is nothing wrong with that, nor is it less safe than the European model that costs 5 times as much.

Answer

I agree with all that's been said here, and would add that since I started using the pressure cooker for corn on the cob, I've never even been tempted to return to another method (except for--maybe--grilling). Seems to come out tasting much livelier and truer, and with a crisper texture, than when boiled or microwaved. I guess you could get the same result with an ordinary steamer setup, but it would take a little longer. I also love it for other vegetables; the time savings is nice, but the taste is equally important. When it comes to foods that can be steamed, braised, or boiled, there's very little I won't try in a pressure cooker; and usually the results are satisfactory or better.

Answer

I have owned a Fagor for over 10 years. I use it frequently. It has the modern pressure regulator. I had used an old fashioned American style pressure cooker for many years before receiving my Fagor. I prefer the Fagor. For one thing the cooker is stainless; my older cookers were aluminum. But after you master the technique, the Fagor is very easy to use. (the technique on a glass topped stove: bring the pressure up on high, when the rod comes up, back the heat down to medium, and continue to cook. I recommend buying a good up to date pressure cooking book before buying. Lora Brody has a new edition of her book, I believe. It would be worthwhile to read it.

I think if you buy one of the newer fashioned cookers, it probably would not matter which one you bought. Any should be very good. Your biggest decision might be how big a cooker to get.

Answer

I was just the same as you... a complete novice to pressure cooking. Neither my mom or my grandma use one to my knowledge. I recently purchased the 6 qt Fagor Futuro from WS. I can say without a doubt Its my favorite tool in my decked out kitchen. Its so easy, and totally not scary. Easy to tell when its up to pressure, has a nice weight, and great accessories that you can get from the website like the pasta insert, glass lid for regular use and baking pan.
PS the short handle on the Futuro is a BIG plus for me, as they can get annoying to work around if you are cooking multiple other things to compliment your main meal.
If you cook regularly for 4 or more people... get an 8-10qt. I feed 2 and the 6 quart is ideal, as I have room if I need to cook a larger dish for guests.
PS the free cookbook included is a nice guide, but spring for the WS pressure cooker cookbook.

Answer

I have also been shopping for a pressure cooker, so I was very glad to see this thread. I've been trying to support US/Europe-made products. I'm thinking I want something around 6 quarts. The Kuhn Ricon is a bit out of my price range, so I've been looking at the Spanish-made Fagor Futuro and the "Practika Plus Stainless Steel 6.3-Quart Super Fast Pressure Cooker," which seems to be less common. (There were also a couple German pressure cookers that I found, but those are spendier than the Kuhn Ricon.)

Does anyone have experience with the Practika Plus? The price is enticing. The reviews are excellent (on Amazon and elsewhere), aside from the apparently poorly-translated users manual. I was thinking about getting Miss Vicke's book anyway. I was hoping that someone here might have some experience.

Answer

Can anyone here help with the dimensions of different Fagor models? In a fruitless effort to find them, I went to the Fagor site, and found this disconcerting passage in the manual of the Elite 4- and 8-quart set (the one that attracts me most): 

"applesauce, cranberries, pearl
barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb,
or spaghetti can foam, froth, and sputter, and clog the pressures release
device (steam vent). These foods should not be cooked in a pressure
cooker."

Uh, really? The perforated basket that comes with the set is described as a 'pasta insert', and is illustrated with spaghetti sitting in it. I was planning on using the pressure cooker mainly for stock, beans, chili, and other long-cooking items, so it's not a big deal, but... [correction: resellers call it a 'pasta insert'; Fagor calls it a 'steamer basket'. Someone should pass the word to the marketing and advertising staff, though...]

Anyway, can someone tell me the inside and outside dimensions (base diameter, height) of the Elite 8-quart? Or the Duo 8-quart, which appears to be the same size? Thanks in advance.

Answer

Another question for those who have or have experienced both Fagor and Kuhn-Rikon cookers: Is there a difference in weight, and/or thickness of the encapsulated aluminum base between the two makers?

Answer

Regardless of the mechanism, you have to pay attention when releasing pressure, and know the pros and cons off different methods. Sometimes natural release is best. That works the same for all brands. Some brands have a valve you can turn or press to release pressure. I've seen Iron Chefs holding a folded towel over the release valve on a KR. Fagor has a knob you can turn, directing a blast of steam away from you. Removing the weight is not recommended. Or with all but electric models you can set the pot in cold water, or carefully run a stream of water over the top to quickly cool the pot and its contents.

The European style spring models might be more fool proof than the American rocker weight models. The question is, are you one of those fools who manages to circumvent normal safety features or not?

Answer

I am finally getting around to buying a new PC for one of my kids' family. I have been quite happy with my older Fagor Splendid, as I have posted previously on this thread. I have read some complaints in the Amazon reviews about this cooker--stuff like handles breaking and other components burning and/or melting. Other reviews come from satisfied users. Before I order and send, I am asking those of you who have purchased the Fagor Splendid in the last few years, if you have been happy with the quality. I am a little dismayed to know that these particular cookers are now made in China. If I decide to pay more for the Futuro, will I get better performance or quality? Is the Futuro made in Spain? Thanks to all PC users out there who take the time to add to the general information. (I am planning to PC a chicken today. I value my Fagor.)

Answer

Update on my pressure cooker choice: I got a Fagor Futuro 6 & 4 quart set, and am well pleased. The key selling point for me was the relatively compact size and shape: short handles, 8"(body) and 9" (lid) diameter, and the fact that the pots nest when stored. On my stovetop and in my cabinets, space is at a premium. Also appealing was the size and soup/boil pot shape of the 4 qt, which I use all the time for non-pressure pasta, blanching, etc. An unexpected but pleasing bonus is that the glass non-pressure lid that comes with the set fits perfectly another European-made pot that I bought without a lid (22 cm).

After cooking with the PC for a while I bought a portable induction unit on which to use it, for reasons of safety, energy savings, and to cut down on heat in the kitchen. Safety was the most urgent consideration; most of the things I used the cooker for (stock, beans) involve at least 20 and up to 45 minutes of pressure, and the burners on the gas cooktop here tend to blow out if there's a gust of air from an opened door, or if another burner is turned on. 

Another safety aspect is having much more precise control over the heat level to maintain pressure: although I figured out by trial and error which gas burner setting provides adequate yet not too much pressure with one burner in use, that varied when a second or third burner was turned on, or the air-conditioner was on (strong breeze stoveward). 

The induction unit adds convenience to safety with a timer that turns off the power (rather than just buzzing an alert), which is useful since most of my regularly cooked pc items also involve natural pressure release. The net result is that I have to do a lot less hovering over the cooker, freeing me to do other prep and cooking, and to leave the room every now and then.

Huge, grateful shout-out to paulj:
Inspired by your example, I set up the induction unit on an aluminum half-sheet that sits over the rear left burner. This leaves room to use the front right burner while things are cooking away in the PC, and also places the steam-releasing cooker right beneath the vent fan. The difference in the ambient atmosphere is dramatic. When the induction unit's not in use, it fits neatly in a nearby (fairly shallow) drawer. The half-sheet is stored against the backsplash, where it's accessible for use in prep and in unloading the dishwasher. That makes it a valuable multitasker even though it's too big for actual baking use in my 24" wall oven.

Pretty remarkable step forward in cooking power and versatility for $100 (cost of induction unit and half-sheet combined). Thanks very much for posting about it, I doubt I'd have had the idea on my own.

Answer

Kuhn Rikon.

They make two styles of "top" for the pressure release mechanism ... the traditional popup-small-knob style, and the Duromatic. I went with the Duromatic (it's a few dollars more) but after actually using it I realized that 90% of the time I use the natural release and so it really makes little difference to the way I cook.

Basically it comes down to what you think you'll be most comfortable doing if/when you need a "quick" (rather than a "natural") pressure release. With the traditional style you must press down on it with a long spoon, but you can turn the Duromatic top mechanidsm directly with your hand.

The Duromatic top also has two "levels" of pressure release via the top: a lot all at once, or a slower more gradual release.

Answer

T-Fal/Tefal alias SEB has been in the business of pressure cookers since 1954 or so. SEB is synonymous with pressure cookers in France the same way Le Creuset is synonymous with cast iron.
SEB pressure cookers are very safe. They have 3 steam release securities, and it's impossible to open the PC with the pressure inside. They've been in use in tens of millions of french homes. Now, SEB sells a new generation of PC (Nutricook and Acticook) which allows to choose 2 (Acticook) or 4 pressure points between 30 kPa (109°C) and 85 kPa (118°C), allowing to preserve more nutrients. SEB also claims they cook twice as fast as a conventional PC by doing some sort of vacuum. I haven't tried any of those myself but most user feesbacks are very positive in shopping websites. These models are very expensive (one reason I didn't buy this model, the other reason being: too much pastic !) and only sold in Europe I believe.

Answer

UPDATE:
For wonderful people who has help me make the decision to buy Instant Pot IP-Duo 7-in-1, thank you very much. Although I haven't had much chance to LEARN how to use for my cooking, but so far it's showing the good promise.
I have tried the several ways to cook my Japanese rice (Brand: Matsuri) with the great help from some of you, it's getting there, but not quite perfected yet... 
I'm going to continue tweaking and I will inform you once I find out the BEST way to cook good Japanese rice (it's different quality than regular American or even Asian store Japanese rice brands).
:)

Answer

I have had a stovetop fagor for almost 10 years and it's been great. It is safe if you follow directions (you can't open it even if you tried at higher pressure) and it should not be left unattended. It's stainless steel so easy cleaning, no interactions, and no coating to wear off. It's worked well for me on all types of stoves (for electric stoves, you just switch between two different burners to go from high heat to low heat). 

It isn't only worth it if you're in a hurry, but it just happens that you can use it to make some really delicious dishes that are also fast. It really works to help timing multiple dishes for a meal and coordinatingm different stages of different meals and not having too many things in the oven for longer periods of time needing different temps. I love it as a one-pot meal for chicken and rice cooked together, for soups and stews that don't take hours and hours, and for cooking whole chicken on a beer/soda can.

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Pressure cookers- which brand and model should I buy?

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