Crap, I just bought one at Bed Bath and Beyond. Now I have to decide if I should buy this one and return the other. Has been 2 weeks though but never used. Hmm…
@radi0j0hn I bought a different model and it is induction compatible. I think this one on meh may be as well since one of the photos show it on an induction stove. But don’t assume anything based on photos.
No thank you. While I admit they can be useful they can also be a pain. My mom used one a lot - How about potatoes on the ceiling? Seen that a few times when my mom used a pressure cooker and something went wrong. I don’t cook fancy enough to make one useful. And the microwave can cook potatoes faster than the pressure cooker anyway plus no pot to clean. I had one and finally gave it away because I so rarely used it.
@Kidsandliz This one has a multi-functional safety plug which houses a heat sensitive alloy which melts when the pressure / temperature goes beyond the safe level. No potatoes on the ceiling.
@Kidsandliz Harumph. I used a pressure cooker regularly for 20+ years and never had potatoes or anything else on the ceiling. It’s time for a new one, though, so: cramped-wary-mouth
@Kidsandliz I have also used a pressure cooker for years without incident. I especially like it for meat…comes out so tender that it falls apart when removing from the cooker. Also depending on the liquid that you use, you can experiment on different flavors being infused in to meat. Pressure cooking is fast, simple, and safe unless you do something really stupid. I prefer the convenience of the digital, electric pressure cookers even though their cost is more.
Since some stainless is induction friendly and some is not, anyone know if this particular cooker is? I’d get it for that, as my Futura stovetop cookers are all aluminum.
Note that this cooks at 8 or 12psi which are levels typical of electric pressure cookers. Many stovetop cookers run at 15psi which cooks hotter/faster still.
I kept working my Google-fu until I found an amazon review for the similar looking 6 quart model that says it works with induction. So I’m in to try that out.
You do not EVER want to cook dried beans in a pressure cooker. The skins can come off and jam up the steam release, turning your cooker into a bomb. DO NOT DO THIS.
@ellett I do it all the time. Everybody does it all the time. Don’t overfill the cooker. Read the manual. Use a modern one with proper safety features (which this one may be).
@ellett I also successfully cooked dry beans. Don’t overfill AND don’t quick vent. These newer pressure cookers are much safer then those bombs from the fifties.
That’s because the air pressure at higher elevations in lower, so the boiling point (the maximum temperature of liquid water) is lower, meaning your Velveeta is cooking is cooler water. - looks like you swapped the position of “is” and “in” in this statement but I figured it out even in my tired state
@Tadlem43 Haven’t found specs but this looks to be in the neighborhood of 10" in diameter and a little less than that in height. So depending on your chicken, maybe. Also, depending on your roast, most likely.
hmmm… if this turns out to be induction compatible, it will be v useful (tho I’ll likely need to make cork gaskets for it). But even if it isn’t induction compatible, it will work nicely.
@djslack so did I but nothing stated in writing. I decided it is only $22, so what the hey… I have a resistive coil burner, but the induction burner has better power control.
@baqui63 not that this means the cooker works there, but if you zoom in on this picture the cooktop is labeled “INDUCTION” just in front of the pressure cooker.
@djslack Yeah, I’ve got all kinds of stainless that are not the super high grade that work. My guess is the company in India that makes these is not using the most expensive material.
@radi0john It isn’t about quality but rather resistivity. I have cast iron that won’t heat on induction as well as extremely cheap and extremely expensive steel that does.
@jslimsmith Water boils at lower temperatures the higher the elevation. So if you’re using a regular pot to cook at sea level, the maximum temperature your water can get before it steams off is 212 degrees F.
At 7,500 feet, water boils at 198 degrees F.
Using a pressure cooker to simulate below sea level pressures, that will increase the maximum temperature the water can get before it boils.
Some of Granny’s friends and relatives trust their pressure cookers more than microwave ovens, (Granny included). They cook meats, veggies, beans, and make stock. They have been making “bone broth” for decades. I have to admit the meat, in particular, is tender. They trust stainless steel only. I may have to get this.
@KaRaS Microwaves are a leading cause of burns and house fires. Toasters kill 700 people a year. Modern pressure cookers have so many built in safety feature that it’s hard to really understand how anyone has a problem with them.
@ergomeh Microwave oven fires are being caused by defective ovens that turn themselves on when unattended. So there’s ever a microwave oven on sale at Meh, take a pass on it.
@ergomeh I have 5 commercial-duty ones in my house already. No, I didn’t buy those from the thrift store, even though they conviently do have them mounted in conspicuous locations in and around the store …
/s
Besides, knowing meh, they’d probably be selling joke extinguishers instead.
@uwacn Came home one day and my gf told me it sounded like the microwave was running so she unplugged it. I plugged it in and it sounded like a fan running. Put a cup of water in it for 20 seconds, checked and it was warm. The microwave now stays unplugged unless I’m standing in front of it while using it. Pretty damn scary to think it could have just kept running and started a fire. Greatest irony is it was only about a year old. I had taken my old yellowing Sanyo to work and that one is still working great. I’ll never buy another Sharp product again.
Just got one. The tub on my electric is kinda funky and I use an induction cook top plate a lot. I’ve used modern pressure cookers in the past and they are great.
Where I live,“Kwik Trips” are everywhere and have more than snacks. I have been known to pressure-cook “Kwik Trip Pot Roast,” which is a tube of hamburger, some cut up potatos and some cut up onions…all from the same store. Add salt, pepper and in about 40 minutes you have a feast. Carrots work great in the pot too, but KT doesn’t sell them.
@radi0j0hn I live where Kwik Trips are everywhere too. I make the same thing but I call them “hobo packs”. Put everything in foil add some water and put it in the oven at 350°. No pan to clean up. They work great for camping and on the grill.
@narfcake The savory ones were legit. The sweet one wasn’t bad, but the mixture of whiskey, burnt gummi worms, and campfire is a scent that still haunts me.
@growyoungagain I did this once. I used a disposable aluminum baking pan, well wrapped in foil. I put it on top of the engine of my old truck before heading out to the weekend campsite. By the time I arrived 2 hours later my hobo packs were fully cooked and ready to eat. I didn’t really believe it would work, and was pleasantly surprised when it did.
@ruouttaurmind That’s being resourceful!! Thanks for sharing that. I did try to reheat lasagna once on top of my Ford Escorts engine, I did’nt get the same results.
That’s because the air pressure at higher elevations in lower, so the boiling point (the maximum temperature of liquid water) is lower, meaning your Velveeta is cooking is cooler water
Following that logic, if you cooked your cheesy shells while descending to the center of the Earth (digging is hungry work), the air pressure would be higher and the cooking temperature would be lower.
I haven’t looked this up, but following the logic in the write-up, shouldn’t the temperature be higher in the high pressure situation?
@jqubed You are correct. The amount of air pressure determines the boiling point (it’s 100 degrees Celsius or 212 degrees F only at a particular air pressure). To boil, water molecules have to be able to escape the water into the air, en mass…the greater the pressure on the water, the more difficult it is for the molecules to escape, so they have to move faster …increasing temp increases the speed of the molecules. The temp at which the water molecules can escape is the B.P. at that pressure. As a result, at higher pressure (whether it’s at the center of the earth or in a pressure cooker), since the B.P. has increased, you will, in effect, be cooking at a higher temp.
@phendrick Brown rice, potatos, pot roast, but nothing you would bake, as in meat loaf. Please read the directions about how far to fill and learn when it is time to turn the heat down once pressure is obtained.
Almost hit buy to replace my current one but Amazon has a similar one by Presto for $22.10, and really, what I want is an instapot. If you sell them any time soon you’ll probably piss off everyone who bought these. Presto
@tydalforce If that’s the one @callow is referring, it’s description is “Presto 01282 8-Quart Aluminum Pressure Cooker” means it is not steel and not compatible with an induction cooker. It also doesn’t seem to allow you to select your pressure like the one sold by meh today.
@cengland0 Great point. Admittedly I didn’t look at it very close; I found the brand at the mentioned price and grabbed the URL…
It’s the only Presto on Amazon for $22.10 that I could find. Unless @callow spotted something different…
@callow Stainless pressure cookers usually sell for no less than $40. They never pit or crown, and last forever even when you break the handles and have to get new ones from the hardware store.
@cengland0 Selecting the pressure is not a big deal, you can buy the variable weight for a canner and get 5/10/15 lbs of pressure, there is no spring mechanism to worry about.
@cranky1950@tydalforce yep, that’s the link. I said similar because I knew it didn’t allow you to select your pressure but I missed the aluminum not steel part.
@ekw I’m holding out until I find a Kuhn Rikon at Goodwill. I’ll put it next to my La Pavoni espresso maker and electric coffee bean roaster, both found insanely cheap.
@radi0j0hn I think so, but as I do not have an induction stove, I can’t say for sure.
if it helps, a review of my model says:
"Like all Kuhn Rikon’s pressure cookers, this model sports 18/10 stainless steel with a multi-clad base for optimal heat conductivity via an aluminum disk sandwiched in between two layers of stainless steel.
. . .
It’s suitable for all cooktop surfaces such as gas, electric, ceramic and induction. "
I am slightly concerned that somebody, or somebodies, bought three pressure cookers. One, I totally get. Two? Eh, maybe you need a spare or you want to get one for shut-in aunt Mildred. But three?! That person is up to no good. Someone should alert the FBI.
I would buy this in a heart beat if “induction” was a part of the description. Stainless Steel is not enough info to tell me that it is compatible with induction. If someone owns one of these - enlighten me, please!
Got mine today. The steel seems to be decent. The plastic parts feel a little cheaply made, rough around the edges. And it works on induction, though it buzzes on both cooktops I tried it on. One day when I have time I’ll have a gas vs induction pressure cooker race.
It’s possible to do dumb stuff like vent it by pushing the thumb latch that you’d use to remove the lid-- the thing that engages the pressure lock. It seems you may be able to defeat the safety latch if you tried. I didn’t try because I didn’t want a steam explosion.
Other notes: There is a place where the lid has a cut and pressed indentation around the rim, maybe to hold the gasket in place. Condensation sneaks past the gasket and drips there, although no steam seems to escape. A good bit of steam comes out in the handle area while it’s building pressure, but this stops when the indicator pin pops up. The condensation gathers on top of the bottom handle.
The handles screw to brackets that are spot welded to the pot. You can see these welds on the inside. There are no markings for volume or max fill inside the pot.
Also, I’m not sure what kind of pressure this is actually building as it doesn’t release nearly the amount of steam or take as long to depressurize as any of my other cookers, stovetop or electric. Venting the instant pot or a futura after a cook is an event with a big plume of steam where this one is kind of a weak hiss and pretty short.
@gsager Nope, no trivet as pictured in the manual. I think the wire thing that might be a tool is a sort of trivet stand to use with your own plate or steamer insert.
I tested this pressure cooker with two induction cooktops that claim to be 1500W and my gas range. Time to lift the pressure indicator with 4 cups of water from the cold tap and starting with a room temperature pot were 7:55 and 8:10 on induction and 5:50 on gas. Time to high pressure was right around 10 minutes on induction.
I was also incorrect on my initial judgment of the pressure. The pin raises at some nominal pressure, but you need to keep the heat up until steam starts to escape at the vent knob. It builds a good bit more pressure, though the difference between venting this cooker at high pressure and a 9qt Futura (15psi) is noticeable. I’m not sure how much of that to attribute to the extra quart of volume and how much to 3 additional psi. I also think the instant pot vents more steam at the same rated 12psi, but this cooker definitely develops more pressure than when I first tested and assumed the red pin meant the cooker was up to pressure.
I only used it three times in total to test out to steam potatoes and corn on the cob. I was very impressed with how fast the 4 ears of corn (5 mins) finished.
Adding sweet potatoes, water, locking lid and moving the pressure regulator from “steam release” to Level II and discover the regulator is free spinning! Take it off and find a little plastic nib had broke off making the regulator useless! Plastic was not the best material to use for a pressure cooker I guess.
Will see what meh says with meh having the 90 day warranty.
i have a manttra Smart Series and the book i have says cooker/canner on the bottom of the pot is says ttk Prestige Ltd. Is this a cooker only or a canner. I also got a canning supplement book with it so I am not sure what it really is. This is my first year using a pressure canner and a friend had this one.
Specs
What’s in the Box?
1x Pressure cooker
Pictures
Pressure cooker
Box
Cooking
Inside
Price Comparison
$57.99 at Overstock
Warranty
90 Day Mediocre
Estimated Delivery
Monday, July 13th - Thursday, July 16th
Creepiest bunnies ever!
Rabbit stew!!
@yakkoTDI duck stew
@jml326 baseball stew
@wickhameh duck stew
pfft… I roll with Instantpot
Thank you for not selling the InstantPot, which I would have had to buy three of.
@OldCatLady Why three?
@magic_cave Because you can’t buy six without an additional account?
@magic_cave Family and friends and a spare and what @djslack said.
Giphy has failed utterly, BTW.
No pressure to buy at all
Pressure busts pipes. Im not a pipe…
Is the extra $2 to cover the Bowie and Mercury lawsuits?
Crap, I just bought one at Bed Bath and Beyond. Now I have to decide if I should buy this one and return the other. Has been 2 weeks though but never used. Hmm…
@cengland0 Can you tell me if a magnet sticks to it? If it does, I can use it with my induction plate.
@radi0j0hn FWIW the similar 6 quart model in stainless steel works with induction according to this amazon review.
@radi0j0hn I bought a different model and it is induction compatible. I think this one on meh may be as well since one of the photos show it on an induction stove. But don’t assume anything based on photos.
Under pressure?? This product is--
I just couldn’t handle the pressure - got one
Its a queen!
Here comes the fun cooker!
The secret to better health (care) plans is in cookin’ beans yourself, boys.
belligerent-mentionable-nation
@Ovlovian Pressure won’t help when something is half-baked to start with.
No thank you. While I admit they can be useful they can also be a pain. My mom used one a lot - How about potatoes on the ceiling? Seen that a few times when my mom used a pressure cooker and something went wrong. I don’t cook fancy enough to make one useful. And the microwave can cook potatoes faster than the pressure cooker anyway plus no pot to clean. I had one and finally gave it away because I so rarely used it.
@Kidsandliz This one has a multi-functional safety plug which houses a heat sensitive alloy which melts when the pressure / temperature goes beyond the safe level. No potatoes on the ceiling.
@Kidsandliz Harumph. I used a pressure cooker regularly for 20+ years and never had potatoes or anything else on the ceiling. It’s time for a new one, though, so: cramped-wary-mouth
@Kidsandliz I have also used a pressure cooker for years without incident. I especially like it for meat…comes out so tender that it falls apart when removing from the cooker. Also depending on the liquid that you use, you can experiment on different flavors being infused in to meat. Pressure cooking is fast, simple, and safe unless you do something really stupid. I prefer the convenience of the digital, electric pressure cookers even though their cost is more.
Thank you, Meh, for providing us with the Spanish side of the box. That really helps answer many of the questions about this product.
@Mehsturbator Well I have just now found that the one on the front page is in Spanish but the one here in the forum is in English.
So anybody know if you can do canning with this thing as well?
@ARGuck it’s not nearly as large as the ones you use for canning.
@ARGuck no 10qt fagor is the smallest canner you can buy. USDA spec is must hold 4 1qt jars to be considered safe for canning.
@cranky1950 Also you need 15psi for pressure canning.
@cranky1950 thanks! Appreciate the info.
ya’ll gonna get put on a list
@Jetlag Ahem. Suthren Spelling Police here: that should have been > y’all < . Short for > you all < . These here things is important.
@Jetlag With all the Trump threads, we’re already on a list
Since some stainless is induction friendly and some is not, anyone know if this particular cooker is? I’d get it for that, as my Futura stovetop cookers are all aluminum.
Note that this cooks at 8 or 12psi which are levels typical of electric pressure cookers. Many stovetop cookers run at 15psi which cooks hotter/faster still.
I kept working my Google-fu until I found an amazon review for the similar looking 6 quart model that says it works with induction. So I’m in to try that out.
/giphy fatherly-miffed-fold
@djslack
I need your robot to come work at my house for a few hours each week. P L E A S E .
You do not EVER want to cook dried beans in a pressure cooker. The skins can come off and jam up the steam release, turning your cooker into a bomb. DO NOT DO THIS.
@ellett Ahhh that explains why mom had potatoes on the ceiling… potato bomb
@ellett I do it all the time. Everybody does it all the time. Don’t overfill the cooker. Read the manual. Use a modern one with proper safety features (which this one may be).
@ellett I also successfully cooked dry beans. Don’t overfill AND don’t quick vent. These newer pressure cookers are much safer then those bombs from the fifties.
@ellett Yur thinking lentils, they cook fast and get mushy. Beans pressure cook very well.
Forget potatoes on the ceiling – children on the ceiling!
amazing-secretive-bedroom
That’s because the air pressure at higher elevations in lower, so the boiling point (the maximum temperature of liquid water) is lower, meaning your Velveeta is cooking is cooler water. - looks like you swapped the position of “is” and “in” in this statement but I figured it out even in my tired state
AQAP approved! #joke #thatcouldbewhythisisforsalehere?
@jjohns71 only approved for cooking beans
Is this large enough to cook a chicken? Or roast? (not a Cornish Game Hen!) Thanks!
@Tadlem43 Haven’t found specs but this looks to be in the neighborhood of 10" in diameter and a little less than that in height. So depending on your chicken, maybe. Also, depending on your roast, most likely.
@djslack Thanks!
/buy
@craigthom It worked! Your order number is: tedious-waning-moose
/image tedious waning moose
hmmm… if this turns out to be induction compatible, it will be v useful (tho I’ll likely need to make cork gaskets for it). But even if it isn’t induction compatible, it will work nicely.
/buy
@baqui63 It worked! Your order number is: renowned-panoramic-parent
/image renowned panoramic parent
@baqui63 I found information hinting that it might be induction friendly. Here’s hoping!
@djslack so did I but nothing stated in writing. I decided it is only $22, so what the hey… I have a resistive coil burner, but the induction burner has better power control.
Worst case, I can gift it to someone.
@baqui63 not that this means the cooker works there, but if you zoom in on this picture the cooktop is labeled “INDUCTION” just in front of the pressure cooker.
@djslack Yeah, I’ve got all kinds of stainless that are not the super high grade that work. My guess is the company in India that makes these is not using the most expensive material.
@djslack Yes, I saw that pic, on overstock iirc.
@radi0john It isn’t about quality but rather resistivity. I have cast iron that won’t heat on induction as well as extremely cheap and extremely expensive steel that does.
Isn’t the cooking temperature at lower elevations higher? The “digging to the center of the Earth” part seems to have a typo.
@jslimsmith Water boils at lower temperatures the higher the elevation. So if you’re using a regular pot to cook at sea level, the maximum temperature your water can get before it steams off is 212 degrees F.
At 7,500 feet, water boils at 198 degrees F.
Using a pressure cooker to simulate below sea level pressures, that will increase the maximum temperature the water can get before it boils.
Some of Granny’s friends and relatives trust their pressure cookers more than microwave ovens, (Granny included). They cook meats, veggies, beans, and make stock. They have been making “bone broth” for decades. I have to admit the meat, in particular, is tender. They trust stainless steel only. I may have to get this.
@KaRaS Microwaves are a leading cause of burns and house fires. Toasters kill 700 people a year. Modern pressure cookers have so many built in safety feature that it’s hard to really understand how anyone has a problem with them.
@ergomeh hmm, Boston beans maybe?
@ergomeh Microwave oven fires are being caused by defective ovens that turn themselves on when unattended. So there’s ever a microwave oven on sale at Meh, take a pass on it.
Thank you for this information.
@uwacn Or buy it and replace that fire-hazard of a thrift store microwave that you bought as a college student
@ergomeh My thrift store microwave replaced the dead fire hazard that was purchased new!
@narfcake In that case, you’re best hope is a two-for Tuesday on fire extinguishers.
@ergomeh I have 5 commercial-duty ones in my house already. No, I didn’t buy those from the thrift store, even though they conviently do have them mounted in conspicuous locations in and around the store …
/s
Besides, knowing meh, they’d probably be selling joke extinguishers instead.
/image joke extinguishers
@uwacn Came home one day and my gf told me it sounded like the microwave was running so she unplugged it. I plugged it in and it sounded like a fan running. Put a cup of water in it for 20 seconds, checked and it was warm. The microwave now stays unplugged unless I’m standing in front of it while using it. Pretty damn scary to think it could have just kept running and started a fire. Greatest irony is it was only about a year old. I had taken my old yellowing Sanyo to work and that one is still working great. I’ll never buy another Sharp product again.
Just got one. The tub on my electric is kinda funky and I use an induction cook top plate a lot. I’ve used modern pressure cookers in the past and they are great.
Here’s the manual for those who like to read.
Where I live,“Kwik Trips” are everywhere and have more than snacks. I have been known to pressure-cook “Kwik Trip Pot Roast,” which is a tube of hamburger, some cut up potatos and some cut up onions…all from the same store. Add salt, pepper and in about 40 minutes you have a feast. Carrots work great in the pot too, but KT doesn’t sell them.
@radi0j0hn Kwik Trip sells bagged baby carrots, which would probably fit your theme admirably.
@direngel Great idea! They also have fresh mushrooms now.
@radi0j0hn I live where Kwik Trips are everywhere too. I make the same thing but I call them “hobo packs”. Put everything in foil add some water and put it in the oven at 350°. No pan to clean up. They work great for camping and on the grill.
@growyoungagain AKA hobo pouches. @skemmehs’ looked pretty good. @gatzby’s … uhhhh.
@narfcake The savory ones were legit. The sweet one wasn’t bad, but the mixture of whiskey, burnt gummi worms, and campfire is a scent that still haunts me.
@growyoungagain I did this once. I used a disposable aluminum baking pan, well wrapped in foil. I put it on top of the engine of my old truck before heading out to the weekend campsite. By the time I arrived 2 hours later my hobo packs were fully cooked and ready to eat. I didn’t really believe it would work, and was pleasantly surprised when it did.
@ruouttaurmind That’s being resourceful!! Thanks for sharing that. I did try to reheat lasagna once on top of my Ford Escorts engine, I did’nt get the same results.
I haven’t looked this up, but following the logic in the write-up, shouldn’t the temperature be higher in the high pressure situation?
@jqubed You are correct. The amount of air pressure determines the boiling point (it’s 100 degrees Celsius or 212 degrees F only at a particular air pressure). To boil, water molecules have to be able to escape the water into the air, en mass…the greater the pressure on the water, the more difficult it is for the molecules to escape, so they have to move faster …increasing temp increases the speed of the molecules. The temp at which the water molecules can escape is the B.P. at that pressure. As a result, at higher pressure (whether it’s at the center of the earth or in a pressure cooker), since the B.P. has increased, you will, in effect, be cooking at a higher temp.
jingly-yucky-fish ??
Is that the best suggestion for what to cook in this thing? If I think about it too much, I might have to cancel my order.
@phendrick Brown rice, potatos, pot roast, but nothing you would bake, as in meat loaf. Please read the directions about how far to fill and learn when it is time to turn the heat down once pressure is obtained.
This is a great deal unfortunately I am pressure cookered to the extreme.
This is a fantastic deal. Unfortunately I have a pressure cooker already and have been using it reliably for years
Mom said buy it. dandy-laughing-tooth
Almost hit buy to replace my current one but Amazon has a similar one by Presto for $22.10, and really, what I want is an instapot. If you sell them any time soon you’ll probably piss off everyone who bought these. Presto
@callow Can you provide a link? Somehow your blue text to Presto isn’t a link. Also, are you sure the Presto one is an 8 quart model and not just 6?
@callow Broken link. Here, I fixed it (I hope) Presto
@tydalforce If that’s the one @callow is referring, it’s description is “Presto 01282 8-Quart Aluminum Pressure Cooker” means it is not steel and not compatible with an induction cooker. It also doesn’t seem to allow you to select your pressure like the one sold by meh today.
The stainless steel version on Amazon is $63.04. https://www.amazon.com/dp/B0000Z6JIW
@cengland0 Great point. Admittedly I didn’t look at it very close; I found the brand at the mentioned price and grabbed the URL…
It’s the only Presto on Amazon for $22.10 that I could find. Unless @callow spotted something different…
@callow Stainless pressure cookers usually sell for no less than $40. They never pit or crown, and last forever even when you break the handles and have to get new ones from the hardware store.
@cengland0 Selecting the pressure is not a big deal, you can buy the variable weight for a canner and get 5/10/15 lbs of pressure, there is no spring mechanism to worry about.
@cranky1950 @tydalforce yep, that’s the link. I said similar because I knew it didn’t allow you to select your pressure but I missed the aluminum not steel part.
@callow https://www.amazon.com/Presto-Pressure-Canner-Regulator/dp/B000HMBVQ8/ref=sr_1_fkmr1_1?s=home-garden&ie=UTF8&qid=1490461009&sr=1-1-fkmr1&keywords=presto+adjustable+canner+weight
sorry, I’m a pressure cooker snob.
no way I could store this in the same cupboard as a 3.5L Kuhn Rikon.
@ekw I sorry, but you’ll be glad to know you’ll get over it eventually.
@ekw I’m holding out until I find a Kuhn Rikon at Goodwill. I’ll put it next to my La Pavoni espresso maker and electric coffee bean roaster, both found insanely cheap.
@radi0j0hn I got mine off woot in June of 2015 for ~$100 ($160 list).
I figured I’d be hard pressed to find it much cheaper.
@ekw Not bad!..induction capable?
@radi0j0hn I think so, but as I do not have an induction stove, I can’t say for sure.
if it helps, a review of my model says:
"Like all Kuhn Rikon’s pressure cookers, this model sports 18/10 stainless steel with a multi-clad base for optimal heat conductivity via an aluminum disk sandwiched in between two layers of stainless steel.
. . .
It’s suitable for all cooktop surfaces such as gas, electric, ceramic and induction. "
so I guess, it is.
I am slightly concerned that somebody, or somebodies, bought three pressure cookers. One, I totally get. Two? Eh, maybe you need a spare or you want to get one for shut-in aunt Mildred. But three?! That person is up to no good. Someone should alert the FBI.
@rbarron Or shopping early for June wedding swag.
@rbarron You do know that all pressure cookers now come with a tracker, right? Right?
@rbarron 2nd is spare parts for the 1st
/buy
Faster vegetarian stew.
@hamjudo It worked! Your order number is: level-soggy-sycamore
/image level soggy sycamore
I would buy this in a heart beat if “induction” was a part of the description. Stainless Steel is not enough info to tell me that it is compatible with induction. If someone owns one of these - enlighten me, please!
@jpr9845 discussed further back in this thread, while not officially stated it seems this is induction friendly.
What the hell is this trash?
/image abashed awesome orca
102 comments and only two (barely) Boston bombing references?
@shabazz18 Ok, I’ll bite.
How about Paul Ryan trying to pass that turd of legislation, the AHCA (Trumpcare)?
It bombed worse than a pressure cooker in Boston.
When this arrived today my fiancee said if I ordered any more pressure cookers we were going to end up on a terrorism watch list. Does that count?
/buy
Thought I had more time to decide. Bummer. Their website is pathetic though. www.manttra.com, they have no info on their own stuff.
@D_a_v_e Oops, sorry. We’re sold out.
Got mine today. The steel seems to be decent. The plastic parts feel a little cheaply made, rough around the edges. And it works on induction, though it buzzes on both cooktops I tried it on. One day when I have time I’ll have a gas vs induction pressure cooker race.
It’s possible to do dumb stuff like vent it by pushing the thumb latch that you’d use to remove the lid-- the thing that engages the pressure lock. It seems you may be able to defeat the safety latch if you tried. I didn’t try because I didn’t want a steam explosion.
Other notes: There is a place where the lid has a cut and pressed indentation around the rim, maybe to hold the gasket in place. Condensation sneaks past the gasket and drips there, although no steam seems to escape. A good bit of steam comes out in the handle area while it’s building pressure, but this stops when the indicator pin pops up. The condensation gathers on top of the bottom handle.
The handles screw to brackets that are spot welded to the pot. You can see these welds on the inside. There are no markings for volume or max fill inside the pot.
Also, I’m not sure what kind of pressure this is actually building as it doesn’t release nearly the amount of steam or take as long to depressurize as any of my other cookers, stovetop or electric. Venting the instant pot or a futura after a cook is an event with a big plume of steam where this one is kind of a weak hiss and pretty short.
@djslack Did you get a Trivet with yours? I got a tool that looks like it would extract the trivet but no trivet
@gsager Nope, no trivet as pictured in the manual. I think the wire thing that might be a tool is a sort of trivet stand to use with your own plate or steamer insert.
Vent knob came loose during shipping, now how am I supposed to blow off some steam!
More information, if anyone cares:
I tested this pressure cooker with two induction cooktops that claim to be 1500W and my gas range. Time to lift the pressure indicator with 4 cups of water from the cold tap and starting with a room temperature pot were 7:55 and 8:10 on induction and 5:50 on gas. Time to high pressure was right around 10 minutes on induction.
I was also incorrect on my initial judgment of the pressure. The pin raises at some nominal pressure, but you need to keep the heat up until steam starts to escape at the vent knob. It builds a good bit more pressure, though the difference between venting this cooker at high pressure and a 9qt Futura (15psi) is noticeable. I’m not sure how much of that to attribute to the extra quart of volume and how much to 3 additional psi. I also think the instant pot vents more steam at the same rated 12psi, but this cooker definitely develops more pressure than when I first tested and assumed the red pin meant the cooker was up to pressure.
Really nice while it lasted!
I only used it three times in total to test out to steam potatoes and corn on the cob. I was very impressed with how fast the 4 ears of corn (5 mins) finished.
Adding sweet potatoes, water, locking lid and moving the pressure regulator from “steam release” to Level II and discover the regulator is free spinning! Take it off and find a little plastic nib had broke off making the regulator useless! Plastic was not the best material to use for a pressure cooker I guess.
Will see what meh says with meh having the 90 day warranty.
i have a manttra Smart Series and the book i have says cooker/canner on the bottom of the pot is says ttk Prestige Ltd. Is this a cooker only or a canner. I also got a canning supplement book with it so I am not sure what it really is. This is my first year using a pressure canner and a friend had this one.