Recommend me a pressure cooker

champys

They both look really nice! I don't think it will make much difference whichever one you choose. Make sure though that you buy one large enough - they easily fill up if you make a batch of stock, cook pulses in batches or blanch vegetables for freezing (and you cannot fill them more than 2/3 to leave space for the pressure to build up inside).

sb44

I think I read somewhere that it is better to buy one with one large handle instead of the type with two of the same size, supposedly makes it heasier to lift if full of stock.

Can anyone who has had one of each tell me which type they prefer please?

trying-very-trying

I can tell you that Kittie swears by her Clipso, but I don't know if it's really much different from other pcs except for the handles. From personal experience, I prefer the short handles at each side.

Edit; think about the pots that you already have, do you prefer the ordinary pot with the long handle, or do you prefer the dutch oven type?

katieowl_2

I'd go for a stainless steel pan if you have a choice. Don't know what those Tesco ones are?

I'm just about to resurrect my slow cooker, it needs a new gasket....I remember it was great for the speedy cooking of potatoes in particular. I also cooked pulses in it, and made my Christmas Puddings. I never really got to grips with stews and the such in it.

I've only recently started using a slow cooker...and it's one of the reasons I thought I'd crack out the Pressure cooker again. I think the SC is terrific for stews and casseroles, but the PC would make super fast tatties, as I am cooking on camping gaz in the garden at the moment (saving money on the AGA in the summer!)

Edited to add...also I'd go for the better make, as you will need spare parts for the cooker in the coming years....Mine is a Prestige...and must be a good 10-15 years old now, and they are still making and selling the gaskets, and other bits that need replacing occassionally

Regards

Kate

champys

sb44 wrote: »

I think I read somewhere that it is better to buy one with one large handle instead of the type with two of the same size, supposedly makes it heasier to lift if full of stock.

Can anyone who has had one of each tell me which type they prefer please?

I have actually had both. My first one had one large handle - now I have one with two short handles. I definitely prefer the short ones. The pan is already quite big, and the handle then sticks out too far: either it is in the way among other pots and pans on the cooker, or if it sticks out to the side you risk accidentally knocking it and upsetting the whole thing if it is not so full. I never found it easier to lift because you are going to need two hands anyway for a full put of stock.

sb44

Thanks folks.

They are both Stainless Steel and have a 10 year guarantee according to the Tefal site.

I think I will go for the short handled one like Kitties then.

When people say super fast spuds etc, what length of time are you talking about?

We love mashed spuds but pots seem to take ages to cook, especially in the steamer.

RosyRed

SB44-They are great for spuds, 5 minutes or so,depending on the size you cut them,and you can put veg above them at the same time if you want.

sb44

RosyRed wrote: »

SB44-They are great for spuds, 5 minutes or so,depending on the size you cut them,and you can put veg above them at the same time if you want.

Flippin' eck! That's quick.

I think I shall have to have a search and try and find a cooking chart with all of the times on to give me an idea how long things take.

Def sounds more appealing now.

[Deleted User]

my pc has short handles, one on each side and in my lifetime my old pc`s have always had one long handle. The short handles are easier and safer to use and to store. I store all my pans on shelves under a kitchen trolley

Mine has a steamer basket so eg I did carrots in the 1/2 pint of water at the bottom and put broccolli in the top steamer basket over the water. It came up to full steam quickly and I reduced the hob (induction) to 120 degrees and set the hob timer for 5 minutes. I went away and it switched itself off. It reduced steam in seconds and the veg were perfect ie the broccolli was dark green and with a little bite

I do pulses like purpleivy ie a whole bag at a time, bagged and stored in the freezer. I add them to soups, stews, salads etc.. Much cheaper than tins

champys

Mine gets used almost every day. I'm so addicted to the pressure cooker that I even use it when I'm on my own - yesterday I cooked my spaghetti in it (3 mins), and today it will do a few quick potatoes for my spanish omelette.... I make my own pate in it (takes 25 mins), creme brulee in 5 mins, goulash or stew in 25 mins, not to mention pre-steaming and steaming xmas pudding, etc. etc.

There is another thread somewhere about all the uses for pressure cookers. It is one of the most versatile tools I have in the kitchen - together with the Remoska.