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Stove top pressure cooker

4 years ago

I am part of a Third generation of Italian using Stove Top Pressure Cookers. I had Lagostina but it died after 20 years (I completely burn the valve). My mom and grand mom had Lagostina and Aethernum. I am in the market for another 8 quarters STOVE TOP PC. I am not interested in any electrical/digital. I try to stay away from chips, capacitors, memories, etc: they do not last! What ever has a Printed Circuit board in...it is off the table for me! There is no Lagostina in US, so I would like to know what is a long lasting PC with good records and good warranty? I am reading a lot of reviews but it looks like a mix bag. the last review by teh America's Test kitchen gave Fagor as a pretty good one but it was in 2013 and manufacturer landscape has changed quite a bit. What do you like? Thanks for helping!!

Featured Answer

marcopolo5

4 years ago

I have a 10 quart Fagor stove top PC. Bought the 10 qt to make sure I always had head space. Has a very quiet valve and I would highly recomend that model. Have used it weekly for 10 + years. It is a bit heavy, they do make smaller capacity models. I think it was about $100 at Macy on sale.

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Comments (8)

dcarch7 d c f l a s h 7 @ y a h o o . c o m
4 years ago
Non-electronic pressure cooker is a good consideration.

Not all electric PCs cook at 15 PSI. They are bigger and heavier. You can't put an electric one under running water to quickly release pressure.

Non-electric PCs have nothing to go wrong. All you have to do is to decide if you want stainless steel or aluminum, and if you want it to work on induction cook top.

dcarch
kitui4u
Original Author
4 years ago
I want Stainless still. I do not like aluminum for food (I can only use to make coffee). I have always cooked in a SS PC. Funny enough, I never even knew their PSI. It was faster than a normal pot and my mom and grandma used to make anything from minestrone to roast. Never made risotto...but my mom's mother in law made that too. The question is which brand...it looks like there is not a perfect quality and perfect warranty in US. I am wondering what has been purchased in the last year or so and how many are happy with what they purchased. FYI, I move away fro an electronic stove as well. Hate PCBs. Thanks
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I've used a pressure cooker for over 35 years, and am so dependent on it that I always had one in my travel trailer as well as my own kitchen. My daughters both own one; one daughter uses hers as often as I do. Believe it or not, she requested one for a birthday present while she was still in college! The other one reluctantly took the one from her grandma's RV (after they sold their RV), and now really likes using it. Roasts -- chili -- spaghetti sauce -- sirloin tip steaks -- are just a few of the things I make in mine. It's used at least once a week. I currently have a Presto stainless steel whose handle has loosened too much to use, so I am using the Mirror aluminum model that used to be in my travel trailer. Donna
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Re 15 pounds of pressure, it might be the advertised standard but does it really reach it? I stopped paying for Cook's Illustrated online when they started nickel and diming (except a lot more than nickels and dimes) for all different levels of membership. But I remember that in their review of stove-top pressure cookers, including all the usual suspects, Fagor, Kuhn Rikon, Presto, WMF, Fissler, etc., they found that Fissler was the only one that reached full 15 pounds of pressure. I don't recall the results of the electric ones. (Although as I recall at the time they weren't impressed with the browning of any of them.) I have no idea how they measured the pressure, whether it was an actual pressure measurement or if they backed into it from temp. I know their scientific methods have been questioned. Don't shoot the messenger.
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Beef and Barley Stew 2 lbs chuck or round roast cut into 1 1/2 cubes 1 cup baby carrots 2 stalks celery cut 1 1/2 pieces 1/3 cup pearled barley 1T olive oil 4 tsp of beef base mixed into 4 cups water 1/2 cup red wine (I use another 1/2 cup of tomato juice) 2 T tomato paste 1/8 tsp ground allspice 1T minced garlic 2 bay leaves 1 tsp dried thyme 1 cup frozen peas 1 onion sliced thin 8 ounces mushrooms halved 2T corn starch mixed into 2T water salt and pepper to taste add all ingredients except peas, onions, mushroom and corn starch in the pressure cooker, lock the lid. Set cooker to high and cook for 20 minutes. Let pressure release naturally for 5 minutes before quick releasing the remaining pressure and remove lid. Set cooker to high or brown with lid off and add peas, onion and mushrooms. Simmer for 5 minutes Pour corn starch mixture into simmering stew slowly until thickens to your liking. salt and pepper to taste For more traditional beef stew replace the barley with 8 halved new potatoes.
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I have an electric pressure cooker and use it regularly. I especially use it after roasting a whole chicken. I save all the bones & skin and pressure cook them with water and aromatics to produce really tasty and easy chicken broth. I've cooked beets, potatoes, and other hard veggies in it too. I make pork chili verde in it often. I will tell you this. The pressure of an electric is lower than a stove top cooker, as ci-lantro mentioned. That means that you need to cook things longer than what you'd normally do with your stove top version. Also, my cooker had a lousy recipe book with incorrect times for cooking. I eventually figured out how long a pot roast would take all on my own. Then I went searching for other brands and found the recipe booklet for Cuisinart. It seemed to have more realistic times. I've linked to the Cuisinart recipe booklet and two websites that have recipes specifically for electric cookers. Cuisinart Electric Pressure Cooker Recipe Booklet Pressure Cooking Today Hip Pressure Cooking
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blubird
4 years ago
I bought the 8 qt. Fagor in Costco about 2 years ago. It came as a 2 piece set with a 4 qt. Pot which can use the same pressure lid and a clear lid. I’ve been very happy with the quality.
kitui4u
Original Author
4 years ago
Fagor went out of business in 2013. So to buy now an old model would be a problem to have warranty coverage. Thanks anyway
fillmoe
4 years ago
I used to demonstrate Kuhn Rikon in cookware and department stores in the 1990s and still have two of the three I used. (Gave the 8 quart away because I never used it.) The only thing I've ever had to replace was a rubber ring, which are now silicone and last longer. I highly recommend this brand. The other brand I demonstrated no longer makes pressure cookers.
sherri1058
4 years ago
I have a WMF. No complaints, but haven’t used any other brand, so can’t compare. It’s made in Germany and I bought mine at Costco. European reviews are favourable.
pigeen
4 years ago
I've also had excellent luck with my Kuhn Rikon for the past 10 years.

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