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Magefesa Practika Plus Stainless Steel 6.3-Quart Super Fast Pressure Cooker
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- Pressure control system with 2 cooking levels: fast cooking -8 psi-, super fast cooking -15 psi
- Made of 18/10 stainless steel
- Designed in Spain
- Dishwasher safe pot
- Ten year warranty
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From the manufacturer
18/10 stainless steel, aluminum for even heat distribution. Sandwiched base.
Stay-cool and ergonomic handles
Easy fit lid.
5 additional safety systems
Working pressure valve, pressure indicator valve (prevents opening before pressure is completely released), security valve, safety edge lid window and 'easy lock' system.
Visual pressure indicator
Pressure build-up is avoided with the two independent over-pressured release valves.
Excellent for cooking vegetables, fish stock, steaming fish, shellfish and rice
Pressure cooking retains important water-soluble vitamins and minerals lost in conventional cooking
2 pressure settings: fast cooking -8 psi-, super-fast cooking -15 psi.
Cooking time is reduced up to 70%, resulting in less energy consumption and saving money
With reduced cooking times, ingredients preserve their texture and natural colors.
Use lower pressure for vegetables, fish and shellfish
Use higher pressure for tougher meats, legumes, stews and more.
Resistant to rust, warping, cracking, tarnishing and stains
- 10 Year Warranty
- Designed in Spain
- Dishwasher Safe
Compare to similar items
This item Magefesa Practika Plus Stainless Steel 6.3-Quart Super Fast Pressure Cooker
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||10 x 16 x 11 in||11.5 x 18.1 x 10.5 in||11 x 17.4 x 10.5 in||9.75 x 16.13 x 9.25 in||11.5 x 18.06 x 12.48 in||9.06 x 14.37 x 18.31 in|
|Item Weight||7 lbs||9.24 lbs||8.85 lbs||7 lbs||—||9 lbs|
|Material Type||Stainless Steel||Stainless Steel||stainless_steel||Stainless Steel||18-10 Steel||Stainless Steel|
|Size||6.3 qt||6-Quart||One Size||7.4 qt||8.5-Quart||8 Quart|
Preserves vitamins and minerals which are usually lost with conventional cooking methods. (Pressure cooking retains important water-soluble vitamins and minerals lost in conventional cooking so meals are healthy and delicious). Reduces cooking time up to 70% so you will be using less energy and saving money. Pressure control system with 2 cooking levels: fast cooking -8 psi-, super fast cooking -15 psi. Made of 18/10 stainless steel. 5 additional safety systems: working pressure valve, pressure indicator valve, security valve, safety edge lid window and "easy lock" system (prevents opening before pressure is completely released). Bakelite and ergonomic handles. Easy fit lid. Induxal tri-ply base: 18/10 stainless steel, aluminum, and 18/10 stainless steel for even heat distribution. Trivet and steamer optional. Suitable for all type of surfaces: gas, electric, ceramic and induction stoves. Dishwasher safe pot. Ten-year warranty. Designed in Spain. Family of 4-6 people. Can be used as a pressure canner.
Top customer reviews
The instruction booklet is a little wonkey on the topic of steam coming out of the pot... so here is what works for me. The red ball hole is the first thing to make steam. It will steam and fissle for about 15-30 seconds, then it will all suddenly stop when the red ball comes up and blocks the hole. Keep it on high heat for a few more minutes until puffs of steam start coming out of the high or low setting nozzle(whichever you put it on when you started- I use high for stocks). THEN put it on the lowest flame setting and start timing. Occasionally small wisps of steam come out of the nossle...that's what is supposed to happen. The instructions say if steams starts coming out of the vent ON THE SIDE OF THE COVER...shut it off immediately...the pressure went too high. If you are a soup/stock lover, you will never forgive yourself if you don't make pressure cooker stocks...I don't know why or how, but they are SOOOOOO much better than regular stockpot versions!
It's described by the manufacturer as "Super Fast" and it is that, for sure. Forget about the recipe's cooking times, cook about half the recommended time (on high pressure), fast-cool it with a cold water spray, open it and check the doneness of your food or you're liable to wind up with meat-mush. It will make carrot-paste out of whole carrots (notoriously slow cookers) in 15 minutes on high-pressure. I'm not criticizing the beautiful cooker, just offering a heads-up to prospective buyers. I love the way it cooks!
One other thing I'll repeat from earlier reviews is that the pot is surprisingly tall and narrow, compared to most pressure cookers (8 1/2" inside diameter). This is good for foamy things, like beans and cereals, and not so much for large items, like a slab of chuck roast. This is not a bad thing, just a different thing.
I have used aluminum and steel pressure cookers before. The aluminum ones rust and do not distribute the heat as well. This cooker in particular is great distributing the heat. You can see the thick multilayered bottom which is designed for this purpose and does a fantastic job. You realize of this when you open the cooker and you see that there is nothing stacked to the bottom like in cheaper models, where some areas are heated more than other and the food gets stacked and not evenly cooked.
The handles feel very sturdy and solid even after months of use (I've had it for 6 months using it one to three times a week).
The pressure regulator can be removed and washed. This is something I have never seen before in these kind of cookers and it is very nice, because the regulator always gets a little build up and end up failing. But in this case you can take it off and clean it.
The manual have some typos and sloppy translations but frankly nothing too terrible, and it is super easy to use.
These cookers are built in Spain and are not cheaply done in china, so there is an extra level of quality there.
The only con is that is a little heavy, but after all it is stainless steel so what could you expect.