Customer Reviews

Magefesa Practika Plus Stainless Steel 3.3 Quart Super Fast Pressure Cooker

5 star:		(7)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

The Magefesa was highly recommended by a friend, who has owned one for over 20 years. Mine would not come up to pressure. As soon as it reached the boiling point, steam came out of the "safety" valve with so much force it threatened to put out my gas flame. I returned the unit for a replacement, and the second one did the same thing.

I contacted Magefesa customer support. They were very helpful, guiding me through disassembly and reassembly of all the possible problem points. Everything seemed fine to them, and the representative was at a loss to explain what was wrong. He said I appeared to be doing everything correctly. (It's so simple to use, it's hard to imagine what one could do wrong.) He said I could send it to him and he would try it himself, but that would have cost over $13 out of my pocket, so I have returned the unit for a refund.

I can only imagine that there was a bad production run on this model and that some defect is causing the problem. This is a reputable company with lots of good reviews, but I got two that didn't work, so I have decided to try a different brand.

Before purchase, I was a bit concerned about the negative review of this product. Now that I've received it, I think that review was inaccurate and the customer was too inexperienced to realize what was happening. It's not the product's or manufacturer's responsibility to teach you everything about pressure cooking. There's plenty of websites like Miss Vicky's that are available to learn about how they work, in general. There are some apparent Spanish to English translation errors, but you really should not be depending on a pressure cooker manual to learn how to pressure cook. That's like expecting a french cookware manual to teach you everything about french cooking technique, or expecting a car manual to teach you how to drive. It's a spring type valve pressure cooker, and the manual does an adequate job of describing how it works compared to similar models from other manufacturers. If you wan't to learn more, take a pressure cooking course or research it on the web.

Some of the components in the manual are mislabelled due to translation errors, but the descriptions of how they work are fine. For example, the manual uses the word 'Security' instead of 'Safety'. Now it should be obvious that a pressure cooker doesn't need a security window, like a bank teller might have, but a safety port to release steam when over pressurized is what it really has. I've been using pressure cookers for more than 20 years, and I see no problems with the design or construction of the one I received. I also own several Fagor models, including a 4qt model, and I prefer this Magegesa model for several reasons. The spring pressure regulator valve is removable for easy cleaning, and it comes apart as a unit instead of individual components. The safety pressure release valve is all-metal construction, unlike the Fagor models that use a small rubber gasket that may deteriorate over time. The Magefesa model has an additional safety of a post that must push away the main gasket before the lid can be opened, in addition to a block when the pressure safety valve is up. This model has high and low pressure settings, while some Fagor models have a single pressure setting.

The advantage of a smaller model is that it comes up to pressure faster for smaller recipes than larger cookers, and reduces overall cooking time. Beware that you start timing when steam starts being released from the main spring valve (the one you turn), not when the red safety valve first pops up or when steam is released from the safety valve. The manual not clear in this regard. Keep it on high heat until steam is released from the main valve, then turn down the heat to just keep steam coming out. If you leave it on high, you'll just be wasting energy and consuming the water too quickly, not cooking any faster. The red safety valve will pop up when there's just barely enough pressure to lift it, then once it lifts, pressure will start to build up inside, unless there's a problem with the main lid gasket, which should tightly seal as pressure builds. If the lid gasket isn't sealing properly, you'll get steam that will blow by it along the rim of the lid and down the side of the pan. If it doesn't seal in several seconds, then turn off the heat, depressurize, run the lid under cold water so that you can safely handle it, then examine the gasket, rim, and lid to see what might be preventing a tight seal. The gasket may need to be replaced if it's cracked, hardened, or otherwise preventing a good seal. Normally the gasket will seal and allow pressure to build up to the point that the main valve starts releasing steam. You can turn down the heat when that occurs and start timing the recipe, because that's when it reaches the pressure threshold for the spring valve.

The pressure cooker works great, the multiple safety features keep me calm when cooking, well designed and easy to maintain in great shape. great buy

With no previous experience with pressure cooking I figured I'd ruin some food. I did the first time. The manual is not too helpful. The grammar is not all correct and it could be written with more of the newbie in mind. I suppose I could call customer service (they provide a Miami phone number) but I'm not one to do that if it looks like there is no problem with the unit. However, I'm sure they'd provide good help in how to use this unit if I really got stuck trying to figure it out.

That being said, the next time I used the cooker, the food came out nearly perfect. The cooker performed as I expect it should. The first time, like in other reviews on this product, steam came shooting out from around the gasket and it dripped all over the stovetop. I followed what I thought the manual was saying to do and I destroyed the food and had to scrub hard on the bottom to get it clean again as well as air out the house. The only problem I would say that I would have them change is the brushed stainless surface on the inside of the unit makes it difficult to clean. Also, there is a mark on the inside showing the maximum level of food to put inside (great!), but there's no mark for the minimum level.

After that experience, I thought in logical terms about how the pressure cooker should work and proceeded the next day to make a real meal. I found that, as the manual states, starting the cooker on high heat works. Also, as the unit heated up I manipulated the cover after locking it in place. I rocked the lid back and forth a few times (the cover only allows about a 32nd of an inch of play) to help "seat" the gasket. This way there were no leaks after the unit reached high pressure.

The unit has two valves. A small red one that pops up when the unit it pressurized (timing is suppose to start at this point). Then as the unit reaches high pressure, steam pours out the "safety valve". This valve on this unit has two settings (high and low). In the manual, it sounds as if they want you to turn down the heat when steam starts to pour out this valve (or the other valve - it's not too clearly written), but don't or at least not that much. The unit is doing what it should - maintaining pressure while releasing excess pressure to keep the unit from exploding.

Experience comes in handy when trying to figure out how long to cook and how much water to use with whatever food your cooking. So expect to ruin some food if you've never used a pressure cooker before. I wouldn't blame this unit for any problems though. It's a good unit with safety features that make perfect sense that function properly without much help from the manual. Just keep the valves cleaned and maintained and you should never have a problem. Good luck - you can do it.

I've heard it said that if you only buy one pressure cooker you should get a 6 quart. Well, I have a 6 quart Fagor, which is great, but I must say that I am really happy with my 3.3 quart Magefesa Practika Plus Super Fast Pressure Cooker. I debated with myself which size to get, after equipping my boat with the 6 quart Fagor to handle cooking on a propane stove. But for just the two of us at home, I decided my everyday use would call for a smaller model. Afterall, I have a 5 quart Dutch Oven for braising for company.
And I am so pleased with the Magefesa. It cleans up easier than the Fagor, and comes up to pressure faster than my 6 quart model. It is perfect for our rice (and incredible stir-free risotta) - I dislike plastic microwave rice cookers and don't make rice enough to warrant an electric one. This Magefesa made lunchtime soup and stews from scratch a breeze. Its size is really the way to go for just two people. For comparison, it's the same shape as my All-Clad 4 Quart soup pot, not counting the handle.

This style of pressure cooker is much better than jiggle top models. If you are considering your first pressure cooker it is worth the money to buy one of this type and Magefesa are some of the most reasonably priced. Your first should really be a 6-8 quart, though.

Lorna Sass's cook books are the best for PC-ing.

Happy cooking.

This is solidly made and attractive. The small size serves small families and singles well.

The manual is annoyingly vague and apparently self-contradictory about how to use the product. It seems to be a Spanish-to-English translation problem. No help from the website. You have to learn how to use it by trial and error.

I am happy with my purchase. It is working fine without any problem. you can cook beef completely in about 30 minutes completely. I like it.

The workmanship on this Spanish made cooker is most impressive, with an extra thick five-layer bottom for fast, even heat distribution and heavy gauge 18/10 stainless steel sides and lid, this cooker definitely has the look and feel of a high quality piece of cookware. Unlike some of the other cookers in this price range, even the gasket on the Practika is heavy duty and looks made to last! The design of the cooker was well thought out too, with a lid that's easy to remove or lock back on and a simple but sturdy 4-way pressure valve (off,release,high & low pressure), cooking with the Practika Plus is a breeze.

They call this line of cookers "Super Fast" and rightly so, the first meal I made was pork chops and potatoes in mushroom gravy. I set the pressure on high and with my non pressure cooker experienced instincts screaming, "leave it alone and let it cook", I reluctantly pulled the cooker off the burner at just 8 minutes and as it turned out, that was the right thing to do. The chops were cooked through but were still nice and moist and the potatoes were done but not mushy. Not bad for my first "super fast" entree', wouldn't you say?

I debated a long while between buying the 3.3 qt. or 6 qt. Practika and now I kinda wish I'd gotten a bigger one. Cooking meat and a vegetable to feed 4 people is about all the cooker can manage, so if you're feeding more than that, you should pass on the 3.3 qt. model and move up to the 6 or 8 qt. cooker instead. I guess size really does matter!

I can't come up with anything that's remotely close to a negative comment, because so far this cooker is just too good to be true. I'd recommend the Practika pressure cooker to anyone thinking about buying this type of cookware, it's truly a first class item.

I went through two different Indian small pressure cookers that were the pits before buying this one. I wanted one that is not made in China and not going to break the bank like the Swiss one. This is it. It is extremely easy to open and close and easy to operate. It has two pressure settings and doesn't make much noise. I love it!