Rated 5 out of 5Â by Bella36 So glad I bought this!
I've never used a stovetop pressure cooker before, only the electric ones. They are so easy to use and never really cared for a stovetop one. When mine finally went on the blink, I was so upset I couldn't replace it with the same one. I've been researching pressure cookers for a while now and this one is the best (IMHO).
First off, America's Test Kitchen has highly recommended Fagor Duo. That made a big difference to me. Second, it is stainless steel. Everything cleans quick and easy and you don't have to be careful of cooking acidic foods in it like the aluminum ones. As an added bonus, you are able to can with it, too! My electric one I wasn't able to do so.
A little more expensive, but this is definitely a great buy! Two for the price of one - pressure cooker AND canner! The coupons help out a lot, too! ;-)
I even let my mother-in-law borrow it and now she wants one. (Believe me, she is VERY hard to please!) And to think, in the beginning, I was dead set against a stovetop one.
Buy one and see for yourself - I promise you won't be sorry!
Rated 5 out of 5Â by elainekct Very nice Pressure Cooker
Very nice Pressure Cooker. Good quality, very easy to use, and cooks quickly with tasty results.
Rated 5 out of 5Â by Mudders Excellent product.
Very impressed with this item. Easy to use with wonderful results.
Rated 5 out of 5Â by Tilepusher My first Pressure Cooker
This is the perfect Pressure Cooker! It's solid stainless steel construction, with multilayer core, allows me to use any heat source, including my induction plate. I was worried that using a Pressure Cooker, if I was careless, that it might explode, but the valve on the cover, on the high(# 2), only allows 15 PSI to build & vents the excess pressure, so as long as you don't over fill the pot & clog up the valve, cooking with this Pressure Cooker is perfectly safe! For my first 2 meals, I cooked 2 different Pot Roasts, 1 with a 3 LB Chuck Roast & the other with a 3 LB Top Round Roast. They both came out perfect with less than 1 hours total cooking time, & now I know that a Chuck Roast comes out better, because it shrinks less & has more flavor due to the higher fat content. The flavor of both Pot Roasts were awesome & only slightly less than that of a Roast that I cooked all day in a Crock Pot, which is still hard for me to believe! On cooking, longevity & clean up, I feel that this is a better choice than a fully automatic electric Pressure Cooker, because, you don't have to worry about the non-stick coating of electric Pressure Cookers wearing off or leaching into your food. Also there is no electronic circuits to short out, either while cooking or cleaning the pot.