Recommend me a pressure cooker

[Deleted User]

5l is a good size for a family of 4.

I have ordered a 2.5l and the cheapest I could find in the duromatic inox range was from cookability. I have ordered a divided basket and several other non-related items. (Nice site and could be a match for lakeland if customer service is good)

ChapelGirl

We have both but use the pressure cooker more.

The slow cooker is OK for cooking dried bean recipes such as Boston baked beans or chilli beans (though you MUST boil kidney beans first to get rid of the toxic compound.)

I have always found meat stews cooked in a slow cooker end up a homogenous mess with a flavour and colour reminiscent of school dinners, so I never bother these days.

The pressure cooker is brilliant for cooking rice, pulses and grains really quickly, especially brown rice and other hard grains. We went through a phase when we were eating a lot of macrobiotic dishes and we used it nearly every day then.

Nobody has yet mentioned the Remoska, which we find essential for camping trips, but would be equally useful for a student or someone in a bedsit. It is basically a lid with an electric element in it which you sit on top of a non-stick pan similar to a cake tin. You can fry things in the shallow pan (e.g. "full English"), and roast meats or make stews and even make cakes and scones etc. in the deep one. We had the best chicken in "vin jaune" sauce ever, cooked in a Remoska on a campsite on Lake Geneva.

smartandshrewd

I have had both in the past and got rid of the slow cooker, just took too much self-discipline to get a meal ready before leaving for work. I still have a pressure cooker. My mum picked it up for me from a charity shop, it must be over 30 years old but still works fine. The rubber seal needs replacing every so often but it's great!

soba

Think this is my last question. What's the difference between this pressure cooker

http://www.gwdoling.co.uk/House_R.asp?stockrange=21&Submit2=Go&stockcode=220200#

and this one?

http://www.gwdoling.co.uk/Cookware_D.asp?grpnum=119&stockcode=220203#

Is it just the shape of the lid? - everything else seems identical.

seraphina

Can anyone with a Prestige or Kuhn Rikon pressure cooker tell me what pressures they do? The Prestige I'm looking at does 8lb and 12lb pressures, but I thought the standard was 15lb?

Thanks!

[Deleted User]

I read something about the classic and the innox soba. The innox is the new design and features on the KR website. I did see something on an american site and that is why I bought the innox (twice) but I can`t tell you anything in any detail. Try the many amazon reviews

I don`t know the pressures but everything I cook is taking the same amount of time as with the clipso or prestige and all results have been excellent

re the remoska, I have two and cook constantly with one or other and have also made good bread in them. There are a couple of design faults though ie tripping the electrics and peeling non stick coating. Also much pricier than the (imo) better KR pressure cooker, which has swiss quality build

[Deleted User]

I`m just posting on here to say that I have been using my 2.5l KR several times now and am LOVING it. Its the size of a normal 8" saucepan so I do eg mashed potato directly in the pan. Its also great for soups and stews for 2 and the best bit is that I found that a normal 8" lid fits it, so I sauteed the onion and garlic with a normal lid first, before adding the rest of the ingredients and then pressure cooking

soba

I'm still considering the Kuhn Rikon, but I've seen that Amazon have WMF pressure cookers on offer. Does anyone know what the difference is between their Perfect Pressure and Perfect Plus pressure cookers? I've searched the WMF site but haven't found the answer.

angeltreats

I finally got around to trying out my new pressure cooker tonight. It's a basic 5.5L Tower one from Argos. I only cooked the potatoes in it as I don't want to put anything elaborate in it till I get the hang of it, but in only seven minutes they were a bit overdone and getting slightly soggy (but still edible). Can't believe how quick it is. I like the hissing noise it makes :rotfl:

Next time I might do a soup, I have a butternut squash I need to use up so I'll have a play around tomorrow.

morganlefay

I'm just getting used to my new Kuhn Rikon one (having had prestiges and a Tefal Clipso in the past and found the hissing really scary) and I can't believe how wonderful it is, not scary at all because it doesn't hiss. I know they're safe (usually) but all that hissing just terrified me but my lovely shiny KR doesn't hiss at all and is really easy to use. Last thing I made was a fab lamb shank with pre soaked beans - it came out tender and tasty and was enough for two very generous meals for two of us and delicious. Think I'm going to give up trying to use my SC as everything tasted the same and I hate food which just falls apart - which I seemed unable to prevent. Hoorah for KR !