6

The Best Pressure Cookers Of 2010

by Justin Thomas •

The Best Pressure Cookers

The Best Pressure Cookers

Pressure cookers are efficient cooking devices —  they are up to 70% more efficient than conventional pots. The lids of pressure cookers are built to completely seal the pot so that the contents can boil easily inside the pot. Food cooks faster because the liquid inside rises to a higher temperature before boiling. Cooking times can be reduced by a factor of three or four. Choose a stainless steel pressure cooker instead of aluminum one because the stainless steel does not interact with the food.

Here’s out round-up of some the best pressure cookers:

The best pressure cooker review comes from the editors of Cook’s Illustrated magazine. They put six pressure cookers through rigorous tests.

We also found other good reviews in Gourmet and Organic Garden magazine.

Most reviewers agree that the Swiss company Kuhn Rikon is the top manufacturer of pressure cookers. The Washington Post asked Lorna Sass, author of three pressure cooker cookbooks, which models she recommends. She like the Kuhn Rikon’s Duromatic cookers for their integrated lid-locking and five safety-release systems.

Kuhn Rikon Duromatic Pressure Cooker

Kuhn Rikon Duromatic Pressure Cooker

The Best Pressure Cookers: Kuhn Rikon Duromatic Pressure Cooker

Here’s what the New York Times said about them:

The Kuhn Rikon Duromatic made in Switzerland, lived up to its reputation as the Mercedes-Benz of pressure cookers. It purred, came up to pressure quickly, was easy to regulate and opened and closed smoothly…The instruction manual and recipe booklet were exceptionally good.

The most popular size of Kuhn Rikon Duromatic lines is the 7-Liter Pot, priced at $175. The whole Duromatic line is available on Amazon.

Fagor Duo Pressure Cooker

Fagor Duo Pressure Cooker

Fagor Duo Pressure Cooker

Many of the recent comparative review indicate that the less expensive Fagor Duo is an even better choice. Consumer Search says:

Editors at Cook’s Illustrated like the Fagor’s design; it has a larger base than most pressure cookers, making it easier to brown and saute food before pressure cooking, and its handle locks securely. It’s user-friendly, with an easy-to-read pressure indicator and well-written instructions and recipes. Testers wish, however, that it had a clearer high-pressure indicator. The only indication that high pressure has been reached is a thin but steady flow of steam, which can be hard to recognize if you’ve never used a pressure cooker before. Owners agree that this model is easy to use, works beautifully and is well made.

Presto Pressure Cooker

Presto Pressure Cooker

Presto Pressure Cooker

If you are looking for an inexpensive cooker, consider a Presto pressure cooker. Buyers say its a good cooker for the price. It comes with a 12-year warranty and features include a locking handle and pressure-release indicator.

There you have it — we hope you enjoyed our review of the top rated pressure cookers. You can also check out of review of the best rice cookers.

Comments 6

  1. evZeny…I had the same expierence as a kid but that was more than 40 years ago. Today I retired my mothers pressure cooker after about 25 years of use. I’m sorry if you feel they are useful just for legumes/beans and meat dishes.
    Today I made an Italian dish (many are meat free) potatos & string beans in tomato sauce. I had to resort to the covnentional way, where if I had my pressure cooker, I would have been done in less than 15 minutes. Anyone have any recommendations as to brands?

  2. evZeny, I am also vegetarian, and use a pressure cooker almost daily. In fact, we have two of them, and frequently use them both at the same time. I would not want to be without a pressure cooker. They can be used for much more than just legumes.

  3. when I was a kid we had one that exploded. the whole kitchen was a mess and had to be remodeled.
    I also cook dishes, where one keeps on adding the ingredients , as they require different time of cooking.
    pressure cookers have only advantage in boiling meat (but I am vegetarian) and boiling legumes, when they have not been presoaked enough.

  4. My mother used a pressure cooker years ago. I think it was when she cooked the tongue from the cow we had butchered so it would be tender enough to eat. But I never thought of a pressure cooker as an energy-efficiency device. Thanks for the tip.

  5. I own a large pressure cooker – probably by Presto. I use it often to make broth out of leftover roasted chicken & bones. One thing I’d like to mention: recipes that work well in crockpots also work well in pressure cookers with similar results. The food gets stewed in shorter time than crockpots. It will be cooked completely through – and then some. It’s perfect for something that you would normally leave simmering all day. You could cook it in 30 minutes and it would have that all-day simmered flavor.

Leave a Reply

Your email address will not be published. Required fields are marked *