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...Under Pressure.
November 30, 2012 2:39 AM   Subscribe

Dear Santa, I want a Pressure Cooker. I can purchase retail or wholesale restaurant supply with a tax ID. Which one do I want?

I had a bad experience some years back when an espresso maker exploded in my kitchen, narrowly missing injuring me and my guests. I have an irrational fear of Pressure Cookers now, but I can no longer live without one.

I want one that is heavy duty, not aluminum, with bits that will not fail. Fancy is not better. Case in point is the heavy duty sautoir pan I got from a restaurant supply years ago that is comparable in look and performance to my other professional grade All Clad pans (which I have not seen on the market in years, their stuff is not as it used to be.)

Similarly to my All Clad experience, my original titanium Scan Pan is ABOVE the shite quality they are selling now as the "original" Scan Pan.

The Pressure Cooker I am looking for may be a luxury brand, or it may be an "off" brand, or only a restaurant wholesale available brand.

I have a business tax ID and am capable of purchasing from professional only restaurant supply, if that is an issue.

I am looking for safety and quality, not bells and whistles.

If you use it regularly and love it - please recommend it!

Santa thanks you!
posted by jbenben to Food & Drink (14 answers total) 14 users marked this as a favorite
 
Anything involving energy stored as pressure is very much worth the respect that rational fear brings. That said, this is a good rundown of the kind of thing you want to be looking for.
posted by Blasdelb at 2:52 AM on November 30, 2012


I replaced an old 1950s Burpee with an All American. It is like a tank. A solid piece of kit that does not use a rubber seal, but has a metal-to-metal contact. Rubber goes bad with use, ozone and UV exposure, which makes most pressure cookers less usable over the years and essentially disposable. If you're looking for something that will last more than a decade, this should be on your list to look at.
posted by Blazecock Pileon at 3:07 AM on November 30, 2012 [2 favorites]


I have any old cheap pressure cooker (inspired by this), and I wished I had not rushed out and grabbed a cheapie.

A lot of that thread recommends the All American too.
posted by Mezentian at 3:15 AM on November 30, 2012


I'd say All-American as well - They're sold by Lehman's, who I suspect know what they're talking about when it comes to durable and no-frills.

Although in the comments a user does say an All-American can be found cheaper elsewhere, I like Lehman's and would choose to support them over a random amazon seller or whoever. You may feel differently.
posted by dubold at 3:50 AM on November 30, 2012 [1 favorite]


Are you looking to can or cook with this pressure cooker?
posted by rockindata at 4:16 AM on November 30, 2012


ahhhh ... depends on if you are canning or cooking, and how much you intend to cook (1 meal for two, or a stew for the week for 4, stock, etc...)

Regardless ... I strongly urge you to puck the Fagor duo combi ... as it has a small and large pot with interchangeable pressure lids, is Stainless steel, has a proper handle, and is made in Spain.

Seriously ... this is the one you want!
posted by jannw at 4:39 AM on November 30, 2012 [1 favorite]


Have you seen this previously?
posted by MonkeyToes at 5:36 AM on November 30, 2012


I am extremely fond of my electric Cuisinart pressure cooker. It's perfectly safe, it doubles as a rice cooker, it's easy to clean, and I can have lamb shanks on short notice whenever I want, so what's not to like?
posted by 168 at 6:55 AM on November 30, 2012


I have a Kuhn Rikon pressure cooker. It is very elegant, very solid, stainless steel, and will probably last forever. The pressure mechanism is intuitive to use although sensitive--probably best on a gas range. It has several safeties and the way the lid locks in place, I don't worry about it at all. The gasket is easy to clean and replaceable. I use it 4 times a week and have made risotto, soup, meats, desserts, you name it. I have a 6L model and it is too small to fit an entire 5lb chicken (unless you cut it up) but big enough for most regular dinners (2 people). A larger size might be more flexible but since the metal walls are so thick, it would also be very heavy. Anyways, I cannot recommend my Kuhn Rikon enough, it was worth the price.
posted by epanalepsis at 8:57 AM on November 30, 2012


If you want a very large pressure cooker to use for canning and/or making large quantities of stock, look no further than WAFCO All-American.

If you want a medium or small sized pressure cooker to use for things like meats, stews and small amounts of stock (but not recommended for canning), look no further than Kuhn Rikon.


These are considered the gold standards.
posted by slkinsey at 10:02 AM on November 30, 2012


I have a Fagor Duo (6 qt), which I love and costs about $80. If money were no object I would have gotten the Kuhn Rikon.

Your safety fears are understandable, but nowadays there are multiple safety mechanisms on pressure cookers.
posted by O9scar at 10:22 AM on November 30, 2012


I have this Fagor set that I use the shit out of. I feel like I was some kind of rube cooking everything at 0 bar before.

As for safety, I always do what the manufacturer says, but you've really got to go out of your way to make a modern pressure cooker fail dangerously.
posted by cmoj at 2:28 PM on November 30, 2012


I have the Fagor 8 quart duo and I love it. It's a little big, but it works fantastically. We use it a few times a month and have been very pleased by it.

The price on Amazon is good now, too.
posted by kdar at 3:26 PM on November 30, 2012


I have the Fagor 6 QT Rapid Express, and I've used it to make hard-cooked eggs in 12 minutes, meatballs, dried beans, steamed veggies, and quinoa.
posted by SillyShepherd at 1:32 AM on December 1, 2012


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