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All-Clad PC8 Precision Stainless Steel Pressure Cooker Cookware, 8.4-Quart, Silver
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- 8.4-Quart stovetop pressure cooker with removable smart timer and sounds alerts
- 4 optimized programs: vegetables, grains, meat/poultry, and seafood
- Easy and secure closing/opening lid; large side handles to accommodate oven mitts
- Stainless-steel base with 10-inch diameter for better searing; induction compatible
- Enforced with 5 safety features; 40+ recipes included; dishwasher-safe pot, steaming basket, and lid (after removing timer, control panel, and gasket)
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||NO TIME TO DEAL||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Amazon.com|
|Item Dimensions||15 x 10 x 12 in||19 x 9.9 x 9.8 in||17.4 x 11 x 10.5 in||11.75 x 11.75 x 10.75 in||16.13 x 9.75 x 9.25 in||14.3 x 10.3 x 9.4 in|
|Item Weight||—||7.15 lbs||18 lbs||9.6 lbs||7 lbs||7.4 lbs|
|Material Type||18-10 Steel||Stainless Steel, stainless-steel||stainless_steel||Stainless Steel||Stainless Steel||18-8 Steel|
|Size||8.4-Quart||6 qt||8 qt.||6 Quart||7.4 qt||8 quart|
Achieve perfectly cooked meals with deliciously enhanced flavor—all in less time—with this safe, easy-to-use PC8-Precision stovetop pressure cooker by All-Clad. With a smart timer and four cooking programs (vegetables, grains, meat/poultry, and seafood), the 8.4-quart pressure cooker ensures foolproof results. Enjoy soups and stews, braised meats, rice dishes, veggies, desserts, and more. Simply add ingredients, secure the lid, set the program and timer, and turn up the heat. A series of three beeps indicates when to turn down the heat, when to release the steam (just slide the lever), and when cooking is complete. A steamer basket for delicate food items comes included, as well as a recipe book and quick start guide. Other highlights include a 10-inch stainless-steel base for warp-free strength, compatibility with all stovetops including induction, and a thorough five-point safety system for peace of mind. The pot and steaming basket are dishwasher-safe, along with the lid (after first removing the timer, control panel, and gasket). Ideal for weeknight meals, the stovetop pressure cooker allows busy home chefs to cook quickly without compromising on nutrition or taste.
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There is a short learning curve following the various alarms as what step is next (or maybe my senior years are catching up with me).
Cons: Small but; top cover has 5 parts including a nut. The top assembled, weights 4 lbs 9 ¼ ozs.
The pot weights 5lbs 1 ¼ ozs, making the overall weight of the empty cooker about 10 lbs. Disk bottom. I'm in the process of replacing my disk bottom stainless steel pots and pans since I had a hot disk bottom fall off and now I have a glass cook top stove, to dangerous to chance breaking.
The next thing I tried was beef top round with potatoes, onions and carrots, added after a brief pause in cooking. There is no guide on this particular cut of meat in any cookbook or online cook sight so I had to guess. It came out okay but needs some tweaking. The natural release is amazingly fast, no quick under cold water necessary.
Clean up was easy.
I hope this answers most questions at least of the ones I had.
The uploaded pictures are:
One is of all of the parts. There is also a washer I use to dismantle the top (handier than searching for a quarter), user guide and quick start guide & recipe book.
One is of the parts partially assembled and turned upside down.
One is all parts fully assembled upright position
The last is manufactures recommended storage with the top inverted.
With pressure cookers what is critical is that the thick base disk that is attached to the bottom of the pot is the full width of the pot. (This disk is usually made up of steel and aluminum and its function is to maintain even cooking temperatures that are so important in pressure cooking times) A lot of cheap pressure cookers save money here by having for example a 6” base disk on an 8” pot. This results in heat rising up the side of the disk burning and scorching both the pot and food in the corners of the pressure cooker and up the lower side walls.
Very uncharacteristically All-Clad has outsourced the construction and gone cheap on a disk that is way too small for the pot and results is scorching and burning of most foods.
All-Clad has been a hallmark in even heat distribution with their full height multi layered pots but the design of pressure cookers heat distribution is more dependent on the width of the thick base disk, rather than the multi layered pot wall so the All-Clad Pressure Cooker Version 1, unfortunately falls short on its first try.
I did speak to All-Clad and they said they have no plans to correct this issue for now. (Read we still have way to much inventory of a this bad one to sell first) They also stated they are not doing any returns on this model so reluctantly I cannot recommend this product.
All-Clad consumers have always been happy to pay for quality so I am surprised that that would accept a design flaw in an attempt to clear inventory or save $30.00 on manufacturing costs.
My advice is if you absolutely have to have one avoid the All-Clad. I know I love All-Clad and that is hard to say but do your research and look for one with a base disk that is the full width of the pot. Second option would be to wait another year till this one sells though and All-Clad comes out with a full base disk Version 2 that delivers on All-Clad’s even heat and no scorching reputation
Have been using fagor and other modern stovetops for years. Recently tried the Breville which I felt was quirky especially on consistent lid sealing