To answer your question about a pressure COOKER - I still have an old one, which is about 4 quart size. It is made by Presto also, and can be used to pressure cook meals - like roasts, etc., that take a long time to cook otherwise. It is an oldie - but seldom used now, because of other cooking methods, which I find tastier in the long run. It is still used as a cooking pot and makes a great rice steamer. I wash/rinse about 2 cups of rice a few times, then cover with water in this pot, bring to boil for a minute or 2, until water is below rice. Then turn off heat, cover with the lid and the weight, let steam for about 10 minutes. Works great, although not a rice cooker especially, I find it works well for that purpose, besides being handy for cooking potatoes or other veggies. It has the same weight that Presto uses on some CANNERS that Presto makes, and the one I have. In that way, if I lose my CANNER weight, I can use the COOKER weight as a substitute. However, having said that, I recently purchased the newer weight that can be disassembled and used as a 5-10 or 15 lb. weight - so nice for PRESSURE canning, and great for more accuracy. Just my 2 c's. Bejay

clueless, I bought the same cooker for my daughter, and my sister-n-law also bought the same one. We all have that cook book too...:D This cooker has a "Gabba Brown" setting on it if you're into super nutrient packed brown rice. This setting takes over three hours, and what it does is actually soak the rice at a specific temp before it cooks it. Here is a description that I pulled off the Zojirushi page: Q16. What is GABA brown rice? A16. This is not a new variety of brown rice, but a newly discovered way of cooking brown rice to "activate" it and increase natural occurring gamma-aminobutyric acid (GABA), an amino acid in brown rice believed to have health giving properties such as lowering blood pressure, improving kidney function and relieving stress. The brown rice is "activated" by soaking the rice at 104 degrees F for 2 hours before the actual cooking begins. This feature is available in select Induction Heating Rice Cookers (See How to Choose and Compare). I hear the new pressure cooker rice cooker Zo has is really something. Anyway you will love whichever brand you get. By the way, try this recipe from The Ultimate rice cooker cook book: (This is one of our favs-) http://www.gourmetsleuth.com/Recipes/Rice-Cooker-Recipes-258/Rice-Cooker-Recipe--Vegetable-Paella-859.aspx Have fun!! It takes a little time to learn how the machine operates with making more elaborate dishes, but you will figure it out!

Okra in tomato sauce is a classic summer side dish here (israel, the Middle East). That's how I make it: 2 pounds okra 1 pound fresh tomatoes large onion and/or couple garlic cloves 1 hot pepper 1/3 cup olive oil 1/2 cup water Lightly fry chopped onion + garlic + hot pepper in olive oil Add chopped tomatoes + salt, cover pot so that tomatoes produce as much juice as possible, stir occasionally. This takes about 5-8 minutes add okra (the smaller pods are - the better) and 1/2 cup water, bring to boil, turn down flame, cover, cook 20 minutes to 45 minutes, depending on how soft you like your okra. Goes very well with white rice. Can be served hot or cold. It wonderful cold. I think the flavours are more palpable this way.

I am not an expert. I do not have a mulit-cooker. High pressure for cooking is 12 psi. A stove-top one can get to 15 psi. All that means is that an electric device takes longer to cook the food but it's measured in minutes. Not a deal breaker but be aware that using recipes from other sources will mean adding time. I have not come across an electric PC that reaches 15 psi. You need to fill the inner pot at least 1/5 full to use it. It may not be able to PC small amounts. I don't know if the max and min or marked on the pot, though. Stews will need 5-6 cups of liquid to prevent burning. Looks like you you 19 cups of volume available for foods that don't expand while cooking. 14 cups for those that do. From the manual: Be aware that certain foods,such as applesauce,cranberries,pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can foam, froth, sputter, and clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker. It says that you can use this to pressure can. I would not advise this since elevation plays a key role and you don't know how it would affect the amount of pressure you can achieve. I can't imagine that it holds 4 qt jars, which is the starting point for USDA recommendations. I use non-stick for certain things. I follow the guidelines and really don't worry about it. Each person needs to make that decision for themselves. I don't worry about aluminum, either, but then I eat out and use induction so I don't have the option at home.