It’s best to get straight to the point and deliver the facts about pressure cookers and pressure canners. Choosing the right pressure cooker is no an easy task, and some knowledge helps a lot.

Popular cookers, like Presto, are offering quite a variety when it comes to size and material. Stainless steel cookers are best used if weight is not an issue, since they are non reactive and can be dishwasher cleaned. For every case, take a heat resistant handles. A 6 quart pressure cooker is minimum family size. It’s best to go for larger pressure cooker, if you want to have a canner too.

Stick to a brand name pressure cooker, even if the price is an issue. In 5 or 10 years from now, you are gonna need some replacement parts, and that is even more important. Valves dissapear. Gasket usually gets damaged or wears out. A loose fitting lid doesn’t affect your stock pot but it will put your pressure cooker out of business.

Lots of pressure cookers come with useful features like trivers, racks and vegetable steamers. Before attaching the lid, most chefs brown meats, and this is why sticking occurs. But, its best if you aim to avoid nonstick interiors. It’s better to have some cleaning as inconvenience, then to risk the peeling of coating. The nonstick interior becomes less of a problem when you deal with and electric cooker.

The programmable electric cooker by Cuisinart is worth considering. It is priced between Kuhn Rikon and presto, and the features are making this cooker a sweet deal. The Cuisinart can be programmed for high or low pressure cooking, browning, simmering, sauteing or warming. Electronic thermostat gets advantage over the stovetop control that needs to be set in precise position. By letting pressure cooker determine when you are gonna open the lid, you lose some flexibility. With the stove top models you can instantly drop the pressure and open the lid by putting the unit under cold water.

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