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| Beginning in the 1930s, two generations of busy cooks employed pressure cookers to prepare family meals. The next generation, freighted with memories of valves dancing and hissing on stovetops, then snubbed pressure cookers. News flash--pressure cookers have come back, those old valves replaced by modern versions that ensure safety while delivering the speed, ease, and nutritional benefits of pressure cooking. This heavyweight, stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles, including a loop handle for two-handed lifting, stay cool. Pressure cooking traps steam to heat foods at temperatures higher than boiling. This cooker has an aluminum disk sandwiched by stainless steel in its base to speed the process even more through fast heat conductivity. It's safe on electric, gas, ceramic, and induction stovetops. Little water is required, so nutrients, flavor, and color are not boiled away. Vegetables emerge vibrantly colored from the steamer basket insert. Stews, soups, beans--even meat loaf, pork chops, and desserts like bread pudding--come out tasty and nutritious. (Recipes included.) Meats can be browned in the pot before the lid is locked on, and the pot can be used without the lid. The operating valve offers high and low pressure settings for cooking foods at ideal speeds. Safety measures abound. The lid twists onto the pot, with a rubber gasket ensuring a tight seal. A lock secures lid to pot. A vent releases steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker. Another device indicates pressure and gently releases steam during cooking. Cleanup is a bit complicated. Hand wash pot, gasket, and lid with a mild detergent. Lightly oil the gasket. Remove and clean the operative valve. This minor cleaning inconvenience, however, should not overshadow the major convenience of pressure cooking. --Fred Brack |
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| Pressure cooking uses pressurized steam to cook healthy meals with beans, grains, meat, poultry, and seafood in much less time than many other cooking methods require. Made in Spain, this Splendid pressure cooker holds a maximum capacity of 6 quarts of Italian chicken soup or beans with sausage and works on all heat sources. The cooker is constructed of high-quality 18/10 stainless steel with an encapsulated aluminum base for even and efficient heat distribution. For safety, the pressure cooker has dual pressure settings on its handle--one in a dial control and another on a valve. Other safety measures include two pressure release valves and a locking handle to prevent the unit from opening while under pressure. A visual indicator lets you know when all the pressure has been released and the cooker is ready to open. This pressure cooker is dishwasher-safe and comes with a stainless-steel steamer basket and trivet, an instruction manual, and a recipe book. --Cristina Vaamonde |
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| Beginning in the 1930s, two successive generations of busy cooks employed pressure cookers to prepare family meals. The next generation, freighted with memories of valves dancing and hissing on stovetops, then snubbed pressure cookers. Now pressure cookers have come back, those old valves replaced by modern versions that ensure safety while delivering the speed, ease, and nutritional benefits of pressure cooking. This heavyweight, stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles, including a loop handle for two-handed lifting, stay cool. Pressure cooking traps steam to heat foods at temperatures higher than boiling. An aluminum disk in the base, sandwiched by stainless steel, speeds the process even more through fast heat conductivity. It's safe on electric, gas, ceramic, and induction stovetops. Little water is required, so nutrients, flavor, and color are not boiled away. Vegetables emerge vibrantly colored from the steamer insert. Stews, soups, beans--even meat loaf, pork chops, and desserts such as bread pudding--come out tasty and nutritious. (A booklet containing dozens of recipes is included.) You can brown meats in the pot before the lid is locked on, or use the pot without the lid. The stem of the operating valve shows high and low pressure so you can adjust heat for different foods. After cooking, pressure can be reduced slowly (just let the cooker sit for a while), normally (press the pressure indicator), or quickly (run tepid water on the lid's rim). Safety measures abound. The lid twists onto the pot; a rubber gasket ensures a tight seal. A vent releases steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker. Cleanup is a bit involved: hand wash the pot, gasket, and lid with a mild detergent, then lightly oil the gasket. Normally the valve is self-cleaning, but if food passes through it, disassembly is required. Minor cleaning inconvenience, though, should not overshadow the major convenience of pressure cooking. --Fred Brack |
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