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T-fal P25107 Stainless Steel Dishwasher Safe PTFE PFOA and Cadmium Free 10 / 15-PSI Pressure Cooker Cookware, 6.3-Quart, Silver
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- The variable control valve cooks at 10 or 15 PSI for different meals
- With a durable stainless steel body, this T-fal pressure cooker will be a long-lasting addition to your kitchen. Riveted, durable handles for secure grip provide safe transport and easy handling. The T-fal Pressure Cooker is suitable for all heat sources including induction
- Pressure Cooker comes with a secure locking lid making it safe and easy-to-use
- The steam release valve controls steam release for added safety. Another safety feature is that the pressure cooker will not open when already in use and under pressure
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Reduce cook times by up to 70 percent!
The T-fal stainless steel, oven safe Pressure Cooker is ideal for large meals and big households. Constructed of durable stainless steel, the T-fal Pressure Cooker provides lasting performance and is easy to clean and maintain. The variable control valve cooks at 10 or 15 PSI and has a safety valve, pressure indicator and a safe opening and closing system. Cook richly flavored beans, stews and vegetables with less work and easier clean up with the T-fal 6-quart Pressure Cooker. The replacement gasket X9010103 is available on Amazon.
10 and 15 PSI Setting
The variable control valve cooks at 10 or 15 PSI for different meals.
Durable Stainless Steel Body
With a durable stainless steel body, this T-fal pressure cooker will be a long-lasting addition to your kitchen. Riveted, durable handles for secure grip provide safe transport and easy handling. The T-fal Pressure Cooker is suitable for all heat sources including induction.
Easy and Safe to Use
The T-fal Pressure Cooker comes with a secure locking lid making it safe and easy-to-use. The steam release valve controls steam release for added safety. Another safety feature is that the pressure cooker will not open when already in use and under pressure.
In 1954,T-fal invented the non-stick frying pan and created the non-stick cookware category. By doing so, it was simply making every cook's life easier. It was also setting itself on an endless course towards innovation.
Over the years, through organic growth and acquisitions, T-fal has become one of the leading non-stick cookware maker worldwide and a world leader in pressure cookers, electrical cooking appliances, food and beverage preparation, irons and scales.
T-fal's mission is to offer ingenious products to make cooking simpler and more rewarding as well as making ironing easier and faster. T-fal is dedicated to understanding the consumer's needs and bringing innovative solutions.
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This item T-fal P25107 Stainless Steel Dishwasher Safe PTFE PFOA and Cadmium Free 10 / 15-PSI Pressure Cooker Cookware, 6.3-Quart, Silver
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||11.5 x 18.1 x 10.5 in||11.35 x 14.47 x 8.89 in||11 x 17.4 x 10.5 in||11.5 x 18.06 x 12.48 in||9.75 x 16.75 x 8.5 in||15.1 x 15.4 x 14.8 in|
|Item Weight||9.24 lbs||7.7 lbs||9.3 lbs||—||5 lbs||12 lbs|
|Material Type||Stainless Steel||Stainless Steel||stainless_steel||18-10 Steel||Stainless Steel||Aluminum|
|Size||6-Quart||6.3-Quart||One Size||8.5-Quart||6 qt||23 qt|
Prepare healthy, delicious meals faster with this easy-to-use T-fal pressure cooker. Reducing cook times by up to 70 percent (compared to conventional cooking), the large 6.3-quart cooker efficiently cooks a wide range of home-cooked meals like roasts, soups, stews, chili, and more. The system combines steam, heat, and pressure for speedy results—without the loss of valuable nutrients and flavor like with other cooking methods. The pressure cooker’s multi-layer base distributes heat evenly and prevents warping, and it can be used on all types of cooktops, including induction. Even more, the pressure cooker offers durable PFOA-free stainless-steel construction for a sleek appearance, long-lasting durability, and health-conscious performance. A steam basket and stand are included for multi-level cooking options, like meat on the bottom, delicate veggies on top. For ultimate speed and convenience, choose between two pressure settings (10 or 15 PSI). The pressure cooker offers a variety of safety features, including a pressure indicator, a variable steam-release valve, an over-pressure gasket-release window, a secure locking mechanism to ensure risk-free opening and closing, and a sturdy stay-cool handle for a secure, comfortable grip. With the lid removed, the base can go in the dishwasher for hassle-free cleanup. A useful addition to any busy kitchen, the T-fal 6.3-quart stainless-steel pressure cooker offers ultimate time-saving convenience for healthy at-home cooking.
Top Customer Reviews
I did have a couple of concerns, initially. While the cooker is building up pressure, a very small amount of steam did escape from the top of the lid--but NOT from the places listed as emergency steam releases--that is, it came from around the handle locking mechanism. It was minor and stopped as soon as the pressure was up in the cooker, so it wasn't an issue.
I strongly recommend turning the heat to low or medium low as soon as the pressure is up and the cooker starts to steam--it doesn't take much heat to keep the cooker going and keeping the heat too high will use up the liquid in the cooker too quickly. You can always raise the heat a little if the steam slows down. It also comes with a nice steaming basket, but I haven't tried that yet. Overall, this is an excellent pressure cooker.
For those who know all about pressure cookers and are just looking for the operating pressures, I have good news for you! Unlike the previous version (the one with a red handle), the high pressure is now 14.5 psi and the low pressure is 10 psi per the manual. Previously, the max pressure was only 12 psi (low was 7 psi) and I know of at least one popular website that calls T-Fal out by name for having a lower than 'standard' 15 psi. I'd say 14.5 psi is pretty darn close! Theoretically, you should cook for 3.33% longer due to the 0.5 psi difference. That would be 1 minute for every 30 minutes. In reality, there are many other variables that make this negligible. Items that you cook for 30 minutes or more will usually have a larger time range anyway because of variables such as size and weight of the item (like a roast) and anything shorter than 30 minutes (most items) is a difference of literally seconds. I would be more concerned with the higher than 'standard' low pressure (as discussed further in my 'update' at the bottom).
For the rest of you who are new to pressure cooking, I found this model very easy to use. I did not encounter issues that others comment about on other cookers like difficulty of opening and closing or not being able to get up to full pressure. Everything is very well made and seemed to operate very straight forward and smooth. I will say that, being my first pressure cooker, it did take a little getting use to. I did not really know what to expect, but, now that I know a little more about it, I will point out a few things that come to mind to hopefully help demystify it a little:
- The manual says that for the first use, you should fill to the max line with water and cook at max pressure for 20 minutes and then do a quick release. I would do this as I think it helps to set up the valve. I say that because when heating up, the valve all of the sudden evacuated steam like a locomotive as if I had done a quick release, but I still had it set on the high setting. I was not expecting that so I immediately took it off the stove and ran cold water over the lid to cool it down. Upon inspection, the valve appeared OK, so I tried again. This time it gradually let some steam off and then maintained a lower stream that I would have expected the first time. I used it 4 times since and its gradual and operates as expected each time, so I think this was to somehow set it up. Either that or the valve was just stuck and some overpressure got it unstuck. Its still a good idea to do this to get familiar with it before actually trying to cook something.
- The pressure indication pin is located in the hole on the handle and will not allow the unit to pressurize unless you have the latch locked. When there is pressure, the pin will raise up to be flush with the top of the handle and its red so you can see it easier. Note that this does not mean that you are up to your pressure setting. You must visually/audibly have steam coming out of the top of the valve. All the pin tells you is that the unit is still under pressure and you should not open it.
- When you look at cook times, keep in mind that this is not the total time that you will be preparing an item. There is the time to reach full pressure and then the time to let it naturally release (if that's what the recipe calls for). So, for some black beans that I made, while the cook time was only 4-6 minutes, it took about 15 minutes to heat up and another 15 minutes to cool down. Granted, it would still take over 1 1/2 hours cooking them in an open pot, so I've still saved a ton of time and the beans turned out great!
For a great list of cooking times for a variety of things, check out the Hip Pressure Cooking web page (google "hip pressure cooking times") which will give you a great place to start for so many different items. Miss Vickie also has a great site with a lot of information.
As part of our resolution, we plan to cook a lot of beans. One side benefit that I discovered is that pressure cooking helps to deactivate the lectins in beans. Google lectins to read more about why you don't want to be consuming them, but it turns out that stove top cooking may not deactivate all of them and a slow cooker may not deactivate ANY of them! If you are a bean eater, pressure cooking is the way to go!
To clarify what you will be getting, the pot and lid is as pictured except my valve knob is orange (the pic at the time of review shows grey). You will also receive a steaming basket and stand. As I learn more about this wonderful new kitchen gadget, I'll come back to update this review. If anyone has any great knowledge or resources that you want to share about pressure cooking, please leave me a comment. Thanks for reading and happy cooking!
After using it a bit longer now, I've had a chance to try out the low pressure setting. This is best for vegetables and hard boiling eggs. When looking at cooking times for vegetables on 'low', they typically refer to a pressure of around 7-8 psi. With this low pressure setting being 10 psi, you should cook for a slightly shorter time (~20% less) so that your vegetables don't over cook since vegetables are particularly sensitive to cook times or they can become mushy. For doing eggs, I was concerned that 10 psi would be too high (on high setting of 15 psi, I've read the eggs could crack), but it turns out to work perfectly! I have never in my life pealed a boiled egg so easily! Just make sure there are no cracks already forming on any of the eggs. One of mine did, but I tried it anyway and it pushed the yolk out through the crack and it cooked to the outside of the shell! It was quite artistic, but not something I would eat.... haha! You should be able to fit a dozen eggs in the included basket, fill with water to below the basket (do not submerge), cook for 5 minutes and do a natural release. Back to more pressure cooking adventures!
After 2 years of use (average once a week), its still going strong. Every now and then, I'll have to readjust the lid to get it to start pressurizing, but the gasket hasn't failed yet. In case you need to eventually replace the gasket, you can find it here: T-fal X90101 Seal Secure 5 Gasket. If you have a few extra bucks to spend, I'd recommend picking one up in case they no longer offer the gasket in the future. If the gasket goes and you cannot find a replacement, the pressure cooker becomes useless.
If you have a favorite pressure cooker dish, please share in the comments! [...]
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