Can anyone recommend a s/s pressure cooker please. I have an aluminium one which is quite old & I can't make chutneys etc. Probably needs to be 6lts.
I bought a new one just before I left the UK, and researched them very thoroughly before I bought it. I will try Hi and find a picture for you X Jeannine
I have three, but for different purposes
The first one is a Lagostina, stainless steel, I bought it in Canada as I wanted to get away from aluminum ones but I could never get used to the lid fitting thingy, I kept it as I use it fir a stockpot but it is a waste, I just don't like the way it works.
The second one is Presto aluminium and hold 23 quarts,it is a pressure canner. I use it for processing low acid food under pressure when I am canning/bottling so it does veggies, fish aand meat,plus I use it as a water bath for my jams, chutneys etc .I wouldn't be without this one but too big for everyday use. I never gets food in it as it is aluminium it just holds jars
The third one is my real pressure cooker, it did replace the old aluminum one I had and is fantastic, it makes no sound when going and I can pressure cook fried chicken in it like KFC, It is made by Kuhn Rikon ,called a Duromatic it is made in Switzerland but I bought it in the UK, it was expensive but it is big and very fast and uses much less water than the prestige etc. It took me a long time and a heap of research before I made up my mind and I love it..I can't rate it high enough.Look on the net, they do have a web page then check out reviews. it is smashing.
There are plenty of cheaper ones but I would avoid the Prestige ones now. I had a high dome one for years toll I damaged it, I got another one fro Argos, took one look and returned it, it was so loghtweigh a real poor upgrade of a really good model.The older ones are good but most are aluminum.
Hope you find what you want..The Kuhn Rikon is the cear of the crip in my opinion.
XX Jeannine
Thank you Jeannine.
I have three, a Langastina, great pot which I use as a stockpot as I never liked the fitting on the top
My huge 23 quart canner which I use for food prep when canning/bottling great for that purpose but too big for every day
My all time favourite bought in the Uk last year,made in Switzerland, silent when running and I can pressure deep fried chicken like KFC in it.Called a Duronmatic made by Kuhn Rikon, expensive but worth it. I spent a lot of time researching and reading testimonials and this one came out tops
The older Prestige were fine but the newer models are much thinner metal,I also had a small Tefal one which was Ok but I gave it to my son when I finally bought the Kuhn Rikon one
Good luck, most have them on the net but the Langostina is bigger than most available now.The picture is off the net. Amazon uk have then 125 UK pounds sterling
kuhn Rikon
I've been using my Silit Sicomatic (bought when I lived in Germany) for the past 40 years - wouldn't be without it. It is stainless steel and I have one lid for two bases - 2 litre and 6 1/2 litre.
It's not cheap - even on Amazon!
http://www.amazon.co.uk/Silit-Sicomatic-T-pressure-cooker-stainless/dp/B002JM1BGY
Tricia
Sorry about the double post..it died on me and I thought it was lost so typed it again
No problem. Thank you for going to the trouble twice ;) :). I shall be looking it up later.
Very impressed with Lidl offering use it constantly good price. Difficult to get new gaskets though. Problem is you never know when they are going to have them.
Stainless steel are very heavy compared to aluminium.
I've used my "standard" Tefal "Super Cooker" (with the locking bar across the lid, as opposed to the bayonet fit lid) for over 30 years ... it's aluminium, I can still get gaskets for it, I make jam and chutney in it as well as using it for soups, stews etc. and I've never noticed a metallic taste in any of my food.
I believe there's a certain amount of misinformation in circulation regarding aluminium cookware and acidic food. Exposed aluminium will probably react to a greater or lesser extent with vinegar, but we're not usually dealing with "exposed" aluminium, because, like copper or brass, aluminium quickly develops a coating of oxide, making it dull and "un-pretty" to look at, but relatively impervious to the sort of weak acids used in cooking ... acidic fruit, vinegar etc.
The "secret" is not to polish your pans so they look like an advert in a magazine, but to clean them carefully so they attain and retain a nice dull sheen, not a mirror finish ... this doesn't apply to stainless steel, obviously.
Back to the original question ... I believe Tefal still produce a range of stainless pressure cookers, so from my experience with Tefal and their products, I can recommend them :D