It's funny that the dial on the All American says "pressure cooker" - it did come with a rack. But I don't want to ruin a $1000 stove (I haven't even measured the largest burner, but 12" is about the largest pan I can fit, I think the PC is larger). Don't want to ruin DH's new (after 15 yrs I finally got him a new one for Father's Day) grill either. Will a gas grill (main surface, lid open) be able to hold the pressure steady? My Kenmore range probably can't anyway, I have problems just BWBing on it. If this is a good canner, I'll look into a camp stove and weights. Or is this "vintage" (30-40 yr old?) PC unsafe even with weights? It has screw-down clamps all around the rim, no gasket that I can see - but no groove for one either. What makes "vintage" PC's unsafe besides uncalibrated dials? Can they explode on you? I thought that was pilot error in most cases. But since I don't have a manual for this maybe I shouldn't use it. I'll check out their website. BTW, I thought Carol said you can use a "cooker" as a canner as long as it could hold certain number of jars (I forget how many/how large). I wouldn't be doing large batches. If someone could refresh my memory so I don't have to use a GW search, I'll look at the BJ's one this week (if they still have it).

I'm bumping this topic because I need to bounce some ideas on buying a pressure cooker. Right now I have a T-fal that operates at a max of 12 psi and I'm looking for something that goes to 15 psi. I have the option of buying a Fissler Vitaquick for the equivalent of about 100$, but couldn't really find any info on the operating pressure (wrote them an e-mail, haven't heard back yet). Another option would be Kuhn Rikon, but from theamazon description, it also operates at about 12 psi. My husband did find another option that goes up to 15 psi - Beem. It seems a very good choice seeing that it has two pots (one 4L and one 6 L) and a basket, and it also has good reviews. But I don't know anything about this brand. What would you pick? I don't really want to go over 150 EUR, but if there's a very important reason to go over this amount, I could. Thank you! Edit: received an update from Fissler, all of their pressure cookers go to a max of 11 psi.

I have a Kuhn Rikon pressure cooker that works on induction. My favorite way to make rice is to bake it: Preheat the oven to 350. Put 1 cup jasmine or white rice in 9x9 glass baking dish. Add 1.5 cups hot water and a tablespoon of oil or butter. Cover tightly with aluminum foil and bake for 35 minutes. Remove from oven and let sit for 10 minutes before fluffing and serving. If I'm having the rice as a side dish, I use chicken boullion in the water. If I make a double batch, I use my Dutch oven or a 9x13 glass pan. The pan goes right in the dishwasher and the leftover rice doesn't get hard in the refrigerator. This is my adaptation of allrecipes classic rice pilaf recipe.

Hi Bac717....I have that Fagor, or at least the one they made 5 or 6 years ago. When I bought it, I was only looking for a replacement slow cooker but kept going back to the reviews on the Fagor. I have other stove-top pressure cookers and canners, and never did use those or the slow cooker as much as I might have. I love this appliance, it's been more useful than anything else I've ever bought for my kitchen, or at least right up there with my Kitchen Aid mixer ;0) If anything happened to it, I'd replace it in a heartbeat. The browning unit works great, no dirtying a skillet to brown chicken or meat, caramelize vegetables when prepping ingredients. Silicone gasket that is a dream, although I do wash, air it out overnight after cooking something savory - gasket seems to hold garlic scent otherwise. I both slow cook and pressure cook in it. On days I'm not exceptionally organized, I'll pressure cook an entrée to a guestimate of close to done, then reset to slow cook to finish and keep hot until mealtime. Easy to operate and easy to clean. I don't can in mine, I hope that wasn't in your plans....