Chef's Design 10-7/8-Quart Stainless Steel Pressure Cooker

by Chef's Design

Product Features

• 10-7/8-quart pressure cooker (10.3 liter); measures 9-3/8 inches in diameter, 8-1/2 inches deep
• Constructed of triple-ply aluminum sanwiched between 18/10 stainless steel for fast, even heat distribution
• Two heat resistant intergral handles for safe and easy use; two valves (7.5 & 11.6 psi) for regular and high pressure cooking
• Includes tempered glass cover for use as traditional pan; steamer basket with trivet/stand elevates food above the cooking liquid
• Hand washing recommended; not suitable for glass-top ranges; 10-year warranty

Product Details

• Product Dimensions: 16.5 x 10.8 x 14.8 inches
• Shipping Weight: 15 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B0002803OI
• Item model number: 1030
• Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #79,706 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Amazon.com Review

Everyone is looking for fast and healthy meal solutions these days, and the tried and true pressure cooker is still one of the speediest, most energy efficient, and low-fat ways to cook. This model from Chef's Design promises to cook food up to four times faster than other methods while using up to 40-percent less energy. And, with its lid locked on tight, this pressure cooker retains food's vital minerals and vitamins while producing flavorful meals.

The cooker is made of brilliantly polished 18/10 stainless steel and has an encapsulated base made from an aluminum/steel alloy to promote even cooking and to allow use with any type of cooktop: gas, electric, ceramic, or induction. This gigantic 10-3/10-quart size cooks mammoth portions of lentils or rice to feed to a crowd or freeze for later. But lest folks think that pressure cookers are only for making vegetarian foods, the included recipe guide sets the record straight with complete instructions on how to cook delicious carnivorous treats, such as herb-roasted chicken or meatball stew.

For operation, the lid easily twists into place and secures with a safety lock. A valve on top of the handle emits steam when the pressure cooker's contents begin to heat up, signaling that the heat should be lowered and kept at a simmer for the duration of cooking. Two interchangeable valves are packaged with this cooker for regular or high pressure cooking. Four independent safety systems regulate the pressure and prevent the cooker from exploding throughout the kitchen. Included with this cooker is a perforated stainless-steel steamer basket for steaming fish or poaching fruit, a stainless-steel trivet for elevating the basket, and a steel rod for cleaning the valves. Additionally, the cooker comes with a vented tempered glass lid so it can be used as a regular stockpot. The manufacturer provides a 10-year limited warranty on this pressure cooker. --Cristina Vaamonde

Product Description

Stainless Steel Pressure Cooker

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars Excellent Pressure Cooker, September 12, 2009

By 

NLB "nb" (colorado) - See all my reviews

I have a 23 quart pressure canner/cooker I was using as a pressure cooker because there are so many of us and I cook a lot all at once. I was concerned with eating out of an aluminum pan (PAIN to clean also) with my 23 quart I was using so I purchased this pressure cooker because of it's large size and because it is stainless steel. This is a NICE cooker! Very quality. The extra lid for serving at the table is just a bonus. I love this cooker. I can't find a thing I would want to change about it. Seems very well built like it will last a long time. Nothing cheesy about it, well worth the money! Clean up is great. Very good recipes in the manual that came with it, I've tried many of them.
Still use my 23 quart for canning but for a meal, this ones it! This cooker just saves so much time.

8 of 11 people found the following review helpful:

5.0 out of 5 stars Use with caution, January 23, 2008

By 

Lynn Hoffman, author:The Short Course in Beer (Philadelphia) - See all my reviews
(VINE VOICE)   

Amazon Verified Purchase

There are some great things about this pot:

It's made from stainless steel which is easy to
keep clean and which has none of the corrosion
problems that plague aluminum.

The price is right. You can pay a lot for a fancy
Swiss model-four times as much in fact and in this
case, you don't get what you pay for.

It will add a dimension to your cooking. Dishes
that used to take all day can be cooked in an hour
or two and homemade stocks and soups will return
to your table.

All of the safety problems that used to come with
pressure cookers have been solved and there's no reason
to deny you and your family all that good food.

Bear in mind that this larger size cooker needs
an appropriately sized burner and that any browning
needs to be done cautiously.

Lynn Hoffman, author of New Short Course in Wine,The and
bang BANG: A Novel bang-BANG from Kunati press.
(ISBN 1601640005)

6 of 14 people found the following review helpful:

5.0 out of 5 stars The Return of the Stockpot, April 15, 2008

By 

Lynn Hoffman, author:The Short Course in Beer (Philadelphia) - See all my reviews
(VINE VOICE)   

Amazon Verified Purchase

This review is from: Chef's Design 10-7/8-Quart Stainless Steel Pressure Cooker (Kitchen)

Hardly anybody makes stock at home anymore. The big issue is time and any home cook reading a recipe for, let's say, chicken stock is bound to get jumpy reading about simmering and skimming for an hour or three. When the instructions suggest reducing the volume by a half or more, most of us are out the door.Unfortunately, store-bought stocks are rarely any good. Some of them are too salty, others just taste weird.
Pressure cookers make it possible to have good frozen, concentrated stock on hand whenever you need it without investing a day in the process. For that reason alone, every serious cook should have one (or be able to borrow one.)


Lynn Hoffman, author of New Short Course in Wine,The