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Go Back   SailNet Community > On Board > Gear & Maintenance > Pressure cooker choice
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Topic Review (Newest First)
10-15-2012 08:49 PM
Brent Swain
Re: Pressure cooker choice

My Lagostina uses an O ring, into which the pressure forces the lid, so breakdown has to go a long way before it can prevent a seal. My canner uses an old piece of inner tube in the same way, so sealing is never a problem. If you store your jars in the canner, then the canner is not taking up much space itself, not much more than the jars alone would take up.
10-14-2012 08:39 PM
tdw
Re: Pressure cooker choice

Ok, so I'm beginning to feel some love. Must say that one positive is that the Kuhn Rikon does not need a trivett as it has a "waffle" base. This makes browning quick and easy.

Saturday evening (inspired by a recipe on the Hip site - http://www.hippressurecooking.com/). I did Pork Chops and cabbage with apple, chorizo, proscuitto and onion. Recipe is now in the Two Pot cooker thread that I eventually found.

http://www.sailnet.com/forums/933616-post44.html

(I'd have liked to post this in the two pot recipe thread but cannot find it. If I do then I'll move the recipe part. If anyone feels the recipe is not appropriate for this thread please say so and I'll find it a new home irrespective.)
10-12-2012 09:28 PM
tdw
Re: Pressure cooker choice

Quote:
Originally Posted by wingNwing View Post
Snip ... but curious to read that tdw wishes he'd bought the long-handle version, since I've often lusted after the short-handle style for stowage?
Not so much wishes as jury still out. We went short handle cos we figured most of time when in use pressure cooker just sit on the stove and of course stowage was a major consideration. The other side of the coin is that I do use the thing to brown meat and/or lightly shallow fry e.g lardons, onion, garlic, pre pressurising and the long handle would be an advantage there. I think it will take a few more weeks of use before I'm sure.
10-12-2012 06:21 PM
Brent Swain
Re: Pressure cooker choice

I love my all stainless, Italian made Lagostina, often sold in Canadian Tire stores. Ingenious lid on it. I had to change the pressure rocker for a Presto one, as the Lagostina didnt have enough pressure. Its been going strong for several decades now, no problems. For canners, aluminium works, if you dont put water above the tops of the jars. Those can be found in scrapyards for $2 a pound, including some very expensive ones.
I built my own large stainless canner, out of stainless pipe from the scrapyard.
10-12-2012 02:31 PM
wingNwing
Re: Pressure cooker choice

Some info on buying pressure cookers, pros and cons of various styles and safety features here: hip pressure cooking - pressure cooker recipes and tips!: go shopping We have a Fagor, have had it and used often for 20 years, the only thing to go bad seems to be the rubber ring seals, and those are easy to buy extras and store. Like Chef, we stay away from aluminum pans (and Teflon too, whole 'nother issue) but curious to read that tdw wishes he'd bought the long-handle version, since I've often lusted after the short-handle style for stowage?
10-12-2012 02:13 PM
miatapaul
Re: Pressure cooker choice

I have a Fagor that I like a lot, except I think the spring mechanism may just be more complicated than they are worth. I have seen an inexpensive SS giggle top that I may get to try. I have been having problems with the Fagor leaking pressure from where there handle connects to the lid. Kind of like it is out of adjustment, yet there really is not any adjustment. I was also thinking about future cruising plans and seals and parts might be hard to find in remote places. So a simple giggle top and pick up a bunch of seals, then vacuum seal them and store till needed. That should keep me going for 10 or more years.
10-12-2012 10:37 AM
SeaQuinn
Re: Pressure cooker choice

I am not a fan of aluminum for cooking either. Ever cover anything with an acidic sauce with Alum foil? The foil desolves! It ends up in your food. The jury is still out on what harm it does but i really don't want to eat any metal.
10-11-2012 07:11 PM
chef2sail
Re: Pressure cooker choice

Fagor +1

BergHoff, Fissel and are also good ones

Stay FAR AWAY from aluminium for pots and pans. Acidic product will leach the aluminium out of the pan.

Chefs never cook or store in alluminium. Try leaving some tomatoe sauce in an aluminum pot/ container. Let me know what colour the sauce is 2 days later??????
10-11-2012 06:54 PM
Stu Jackson
Re: Pressure cooker choice

Quote:
Originally Posted by SVTatia View Post
Maybe another drift, but...

I have been using PCs for a long time and these terms are not familiar to me. Seems I have only been using the "jiggle-tops" all along.

Mind elaborating on pros and cons of these two types?
Also, how does the spring ones release excess pressure?

Tips on Buying a Pressure Cooker
10-11-2012 06:29 PM
RichH
Re: Pressure cooker choice

We use the 'smallish' 4 qt. Fagor Pressure cooker .... we like most of the Fagor stuff because of the 'releasing' handles which enhances stowage
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