Customer Reviews

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

5 star:		(4)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

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.

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)

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

Salvo los problemas iniciales en el pago electronico lo que siguio fue un buen servicio de entrega del producto

THIS PRODUCT IS NOT WHAT I THOUGHT.COOKING A MEAL TAKE SAME TIME AS IT TAKE IN AN OPEN UTENSIL.I WON'T RECOMMEND THIS PRODUCT TO ANYBODY