One pot meals!
Written: May 15 '01
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Pros: All Stainless Steel construction, cooks FAST! Doesn't burn.
Cons: Expensive
The Bottom Line: This is the only pot you'll ever need!
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| kaugirl's Full Review: Fagor Classic Pressure Cooker |
I have always been afraid of pressure cookers, fearing that they would BLOW UP! I went to a boat show & watched a demonstration on this pressure cookers & was totally impressed. So much so that I bought 2!
The pressure cooker is made of stainless steel with an extra thick bottom. The pot, itself, has a "clasp" on each side in which the cover is slipped under. These "clasps" prevent any chance of the pot "blowing-up". Under each "clasp" are the handles. The cover had a bar across the top which fits under the "clasps" on the pot, & there is a large knob in the center of this bar which you turn to seal the pot. This knob lifts the bar up to the clasps & shuts it tight to keep the pressure in. (I'm not an expert at technical writing, so I hope you understand what I'm trying to say!) To continue, there are two valves on top of the cover. The pressure valve and the safety valve from which steam escapes if the pressure builds up too much. The pot is all stainless steel except for the handles & the knob which are a heavy plastic.
What's great about this pot is that not only is it a true pressure cooker, but it is the ONLY pressure cooker that is rated for deep frying under pressure! Like broasted chicken. GOOD STUFF! It takes a little practice, but the skin turns out nice & crispy & the meat is sooooo tender!!
The bottom of the pot is so thick that I haven't had a problem with burning nor cleaning, yet it heats up great & does wonders with browning & sautéing. I even use this pot to make rice….in 6 minutes, brown rice in 20 minutes. No aluminum so you don't have to worry about Alzheimer's. You can even have stew in 20 minutes! These are now my main pots. I don't just use them for pressure cooking, either. I use it for EVERYTHING! I've made spaghetti sauce, browned bones, made stews, rice, soups, fish, whole chickens, broasted chicken, boiled pasta, osso bucco, rice pilaf, beef burgundy & more! It's GREAT!
Not all of this brands pressure cookers are the same. Some are not rated for broasting or deep frying under pressure and I haven't seen any other pressure cooker with these 2 "clasps" or "clamps" that ensures double protection from it supposedly "blowing up". I'm not afraid of pressure cooking, anymore. I think pressure cooking is the only way to go! Especially these days when we come home exhausted from working all day. Just throw in some chicken, some vegies, a little wine, close the pot & screw it down tight, turn on the heat, when noise comes out of the pressure valve, turn it down to low & let it go for 15 minutes. Can't be any simpler or faster than that for great fresh food!
Recommended:
Yes
Amount Paid (US$): 225
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Epinions.com ID:
kaugirl
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Location: Manhattan Beach, CA
Reviews written: 5
Trusted by: 2 members
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