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I had the Cooks Essential 4 quart electric pressure for a year and a half. It died in the middle of a batch of chili. I'm happy I bought it, since it re-introduced me to pressure cooking after 15 years. I do sub work, and never know when I'll be called in the morning, so I used it to make dinner the night before and reheat it the next day. Most flavors develop nicely after refrigeration overnight. I used it at least 4 times a week for entrées, vegetables, and rice. I loved the keep warm setting, and was comfortable leaving the house for a short time while it was in use. I am awaiting the arrival of an 8 quart stainless steel stovetop pressure cooker. It does not have the old fashioned rocking regulator, and comes equipped with the quick release valve like the Cooks Essential electric. I know I'll appreciate the increased capacity, faster heating, and 12 year warranty (as apposed to one year with the electric one). Pressure cookers have come a long way in terms of safety features and ease of use. I'm sure I will need to purchase new gaskets eventually, but that's no big deal. Recipes are easily adapted to pressure cooking. Occasionally I'll still use the slow cooker when preparing foods for parties and traveling. I guess my message is that an electric cooker is a great starting point for those interested in learning to pressure cook. Just don't make too big an investment, as they don't hold up nearly as long as the stovetop models (but boy are 5 easy payments great!)
I have a very large pressure cooker. My husband bought it for me when I was wanting to do some canning, but I found that canning really isn't worth it unless you have a arden and grow your own vegetables. I haven't been successful at growing much of anything except garlic, so canning isn't something I do. However, I have made big batches of beef stew and boston baked beans in the pressure cooker, and they both turned out terrific!!
Hi, my crock pot died and I just bought the cooks essential pressure cooker oval style. It said it could brown, slow cook, and pressure cook. So far I have made chutney chicken in 15 min.
I am going to try it again next weekend (work is too crazy right now). I would like to get it to the point where I make up my food for the week on Sunday (lunches and most dinners). So that I only have to cook maybe one day on the weeknights (Friday was my thought). I bought the corresponding cook book.
Does anyone else have one and how is it going. Any thoughts or cool recipes.
Edited by: TML-2012 at: 10/4/2010 (20:26)
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