Guest guest Posted February 5, 2004 Report Share Posted February 5, 2004 well, yesterday i went out and got a fagor stovetop pressure cooker set; it comes with a 4-qt and an 8-qt pot, plus a glass lid so that you can use either pot as a regular stock pot as well. this pot got really high ratings in the research that i did, and i was told that stovetop pressure cookers are better than electric ones. the price of the whole thing was $100, plus i have a 20%-off coupon, so not a bad deal at all. i was reading the directions yesterday, and i know that using these things is supposed to be really simple, but it looks kind of daunting! first of all, there are three steam-release methods, and they say that for veggies the best method is to run it under cold water. i have to admit that i'm a klutz, and i'm really worried about burning myself on a heavy steel pot in transit from the stove to the sink. also, the monastery cookbook calls for " 15 lbs of pressure " ; i don't know how to gauge that on this pot. can you control the amount of pressure in it? anyone want to alleviate my concerns? or should i box this one back and continue my search for a decent electric one? ack!! melody http://www.melodysmusic.net Quote Link to comment Share on other sites More sharing options...
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