Pros and cons of pressure cooking . . .
l pinkmountain
3 years ago
Featured Answer
Comments (39)
CA Kate z9
3 years agoblubird
3 years agoRelated Discussions
Pros and cons of my GE induction range
Comments (16)My computer has a mind of its own and hasn't been working lately. All comments are interesting. Thanks Laat for the info about getting rid of the blue! Stirfry, I guess you could say that the issues are with the pots and pans and not the range, but the range is made to work with only certain ones. I have a set of excellent waterless stainless cookware that I love and will last forever. All of it works except the large skillet which is an item I used a lot. So I needed a large skillet and a small nonstick one just for the occaisional eggs etc. I just didn't want to spend $100 when I already have quality cookware I love. I might need to though. Diane...I have used my four sizes of Corningware on the range top for 40 years...didn't know the new stuff couldn't be used that way. I hate making spaghetti sauce in a pan and then having to dump it into another container. No matter how hard I try, it splashes and its hard to get out. So, I make a lot of things in the corning casseroles. Its so convenient to cook and store and reheat in the same item. I did spring for a large cast iron pan and it doesn't buzz and cooks great, but too large to store food in in the frig. For me it is a matter of does the excellent clean up and the fast cooking outweigh the other stuff. And, by the way, it is fast, but ok....it boils a large pan of water in 8 minutes instead of 10. I'm just saying. :-)...See MoreInduction cook tops Pros and Cons
Comments (19)Lindawink put it perfectly. Induction is the fastest, most efficient, and consistent cooktop available, hands down. It's also the cleanest and safest. Fry something that splatters oil all over the cooktop and simply move the skillet out of the way, wipe the hob with a paper towel and keep on cooking. No fire, no caked on mess, nothing. I have the hybrid model (two radiant, three induction) and the kitchen thermometer tells the story. When we cook using the radiant burners (we do this as little as possible) the kitchen gets hotter. Cook with induction and there is no change in temp. Another thing about our units consistency. Not only can you simmer for hours (probably days) without a glitch, but from hob to hob the settings are exacly the same. This is because the induction cooktops use digital logic to control the amount of power to the hobs. It is 100 percent consistent ALWAYS....See MoreCuisinart Little Pro-Plus -- pros and cons please??
Comments (2)I've never been impressed by the chute feature, and I have only used the juicer attachment on my FP once or twice -- I so rarely juice that much fruit. I have a suggestion for another Cuisinart model your daughter might like: the "SmartPower Duet." It also has a 3-cup work bowl, which is big enough for most jobs and has the advantage of taking up much less space in the DW. It works very well. But the biggest plus is that the motor base comes with both a FP and a blender top, so it's two appliances in one -- really great where storage is an issue. Anyway, at least for me, a blender is a much more useful "plus" than a juicer. I think the 3-cup size is plenty big for your daughter -- and for more people than who might think so. My first FP was a huge restaurant size one, and I HATED it -- put one onion in there and all it does is bat it around. After that, all I had for years were 3-cup models, and even though I often cook for large groups, it was almost always plenty big. Once in a while I just did two or three batches; no big deal. When I invested in a big honking FP, my son wanted the Cuisinart Duet, but I still needed it because it is my only blender. I'm glad I kept it, because I find I still sometimes use the FP, too (although less often now that I got an immersion blender that comes with a good mini-mini-FP). I got my son his own Duet for his birthday, and he loves it, too. You've never used a food processor? If that's not because you never cook, but because you have been chopping and -- shudder -- grating everything by hand all this time. treat yourself, while you are at it! You'll love it. I found the Duet for $40, with free shipping, on one site....See MorePros & cons of Convection gas oven
Comments (1)Does that heat up the room more than a standard oven? Heat has to go somewhere. It seems having the oven heat go over the cooktop instead of over the top and side of the oven door into your legs is preferable. Range hood can more effectively remove heat if it is over the cooktop. Any Pro's or Cons of convection? Pros: more even heat and faster cooking times. Cons: cost and many times you need to adjust recipe for faster cooking....See Moreshambo
3 years agol pinkmountain
3 years agolast modified: 3 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
3 years agoplllog
3 years agogirlnamedgalez8a
3 years agoshambo
3 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
3 years agoannie1992
3 years agoIslay Corbel
3 years agobeesneeds
3 years agol pinkmountain
3 years agoannie1992
3 years agolast modified: 3 years agoagmss15
3 years agobeesneeds
3 years agol pinkmountain
3 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
3 years agolast modified: 3 years agoamylou321
3 years agolast modified: 3 years agoWalnutCreek Zone 7b/8a
3 years agoagmss15
3 years agobeesneeds
3 years agoWalnutCreek Zone 7b/8a
3 years agobbstx
3 years agol pinkmountain
3 years agobbstx
3 years agol pinkmountain
3 years agoPeke
3 years agol pinkmountain
3 years agoPeke
3 years agol pinkmountain
3 years agoWalnutCreek Zone 7b/8a
3 years agobbstx
3 years agoartemis_ma
3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agobeesneeds
3 years agoWalnutCreek Zone 7b/8a
3 years agolast modified: 3 years agol pinkmountain
3 years agolast modified: 3 years ago
Related Stories
KITCHEN LAYOUTSThe Pros and Cons of 3 Popular Kitchen Layouts
U-shaped, L-shaped or galley? Find out which is best for you and why
Full StoryKITCHEN ISLANDSThe Pros and Cons of Kitchen Islands
Two designers make the case for when adding a kitchen island is a good idea — and when it’s not
Full StoryMOST POPULARPros and Cons of 5 Popular Kitchen Flooring Materials
Which kitchen flooring is right for you? An expert gives us the rundown
Full StoryKITCHEN CABINETSThe Pros and Cons of Upper Kitchen Cabinets and Open Shelves
Whether you crave more storage or more open space, this guide will help you choose the right option
Full StoryKITCHEN CABINETSPainted vs. Stained Kitchen Cabinets
Wondering whether to go for natural wood or a painted finish for your cabinets? These pros and cons can help
Full StoryBATHROOM DESIGNBathroom Countertops: The Pros and Cons of Engineered Quartz
See why these designers like engineered quartz for its durability, color options and more
Full StoryKITCHEN CABINETSKitchen Confidential: The Pros and Cons of Double Stacked Cabinets
Does it make sense for you to double up on cabinets? Find out here
Full StoryFEEL-GOOD HOMEThe Pros and Cons of Making Your Bed Every Day
Houzz readers around the world share their preferences, while sleep and housekeeping experts weigh in with advice
Full StoryREMODELING GUIDESConcrete Driveways: Poring Over the Pros and Cons
Concrete adds smooth polish to driveways and a sleek look to home exteriors, but here are the points to ponder before you re-surface
Full StoryREMODELING GUIDESGravel Driveways: Crunching the Pros and Cons
If you want to play rough with your driveway, put away the pavers and choose the rocky road
Full Story
nekotish