As I'm choosing pressure cookers right now, and my budget will only support a Fagor, I have two questions here:
1. For those who use a Duo or Futuro: when do you use low pressure setting?
2. Fagor has 3 single-pressure lines: Rapida, Splendid, and Elite. While Rapida's difference to the other two is clear, how is Splendid and Elite different?
And two questions out of curiosity:
3. Although I'm sure all Presto pressure cookers are weight-valved, how do they succeed to use a dial-type mechanism in their Professional 8-qt (01370)?
4. Probably this is more on cooking than cookware: I have checked through the website of Hawkins, India's largest pressure cooker maker, and found something interesting. While natural and "forced" decompression are the norm for pressure cooking elsewhere, Hawkins mentioned a third more dangerous decompression method that seemed to be the norm in Indian cooking: lifting (not removing) the valve. (http://www.hawkinscookers.com/1.4.4.p... ) Their iconic Futura is such designed to remove the valve safely-- which begs they question: if the food are so delicate that it needs decompression as immediate as this, why use pressure cookers anyway?