nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

What Pressure Cooker?

Conor_170771

Hi there,

Let me start by saying that I'm new to the ChefSteps community and am just looking for some advise as to what sort of pressure cooker to buy for my cooking level.

Currently cooking just for myself most days and am looking to start inviting friends over for meals and found your spicy chicken wings recipe appealing.

Any advice would be appreciated

Cheers

Find more posts tagged with

Equipment

Comments

tshewman

I'm a Kuhn Rikon owner and fan. On the pricier side, but has been worth every penny thus far.

seijoed

Kuhn. After a few years of cooking I pretty much came to the conclusion that I'd never again would buy "consumer grade" stuff if there were affordable professional things available (Often they actually are cheaper).

artstype

Do not get an electric one

stenehjemj

I regret not getting a Kuhn Rikon. I'm eventually buying one so, in the end, I'll spend more money than if I hadn't originally tried to save money.

Those wings are awesome by the way.

Nicholas_Gavin_68199

I agree with the Kuhn fans!

reck.harm

I have to agree with most of the others. get yourself a kuhn. I think both in quality and usability there's nothing better. I started with a cheap, venting one and it was a complete waste of money.

Manfred_18311

Kuhn...... Rikon.....!

SteveM_20803

I have 2 large Kuhn Rikons and agree they are excellent. I also have a 6qt Fagor Duo that I use for smaller jobs, and feel it performs well. The immediate difference is you have to pay a little more attention to it on the initial heat to maintain the pressure and it seems like the flame is a little higher than with Kuhns. So if you are on a budget, I can recommend that one as the next choice.

e_lancaster2002

We have a Fagor 6L and like it very much. We've had it for several years and the style has been discontinued (more likely, improved); the recommendations I have read since then are to make sure you get one that is made in Spain rather than China, as those made in Spain are more highly rated.

elviswasjesus

America's Test Kitchen did a nice round up of what to look for in a pressure cooker a couple of years ago:

https://www.youtube.com/watch?v=IiCUKA7dDUs

In short, ATK say the PC should be non-venting, have a wide base, a clad aluminium bottom plate that extends the entire width of the base, and ideally be at least 8 litres capacity. 8 litres seems quite large, but the thinking is a good quality PC is a friend for life. 8 litre pots can produce a single serve of blisteringly-quick risotto, or enough pulled pork for burgers to feed a large party.

As Elisabeth alluded to, a point to note is to check the pressure the cooker is rated to reach before you buy. If you're looking online, easy: just download the manual - it should be on the website. There can be quite a bit of variation - even between what appear to be the same models! - depending on what country the PC is to be sold to, due to regulatory differences. Max rating of 15 psi, or 120 degrees C, is where it's at. If you're not sure, send the company an email.

I got an 8 litre Fissler Vitaquick and could not love it more.

Rich_McDonough_67546

I have a Kuhn Rikon 8 Quart and love it EXCEPT for the stupid valve cover which it held in place by weedy plastic tabs which snap off if you look at them and cost over 20 bucks to replace. Only cosmetic but still annoying when the price tag is so high in the first place.