Pressure pot advice for a newbie? (non electric type)

JackieChang

I got a pressure pot and it's currently on its first run today.

I feel like it's not cooking the stuff at all if I follow the instructions, but perhaps it's just because I'm not used to pressure cookers.

The manual says that the "steam valve should let as little steam as possible escape" and the food should be on a gentle simmer only.

My chili con carne is currently very slowly bubbling like a lava crater. I found a heat level where zero steam comes out but it's still simmering slowly. I don't know how anything is supposed to cook at this temperature.

Here's what the pot looks like. Doesn't have any knobs or dials: https://www.picclickimg.com/00/s/MTA2N1gxNjAw/z/KwUAAOSwqwhdiwzV/$_57.JPG

So ... is this how everybody uses their pressure cooker? Extremely slow simmering? I feel like it will take another year to cook this chili.

The manual doesn't mention anything about psi levels so I don't know the rating.

Faith

Is the value sealed/closed? If it's open, the pot can never come to pressure so things will never cook.

Pressure cooking is designed to occur at speed, not slowly.

JackieChang

Faith wrote: »

Is the value sealed/closed? If it's open, the pot can never come to pressure so things will never cook.

Pressure cooking is designed to occur at speed, not slowly.

That red thing in the picture raises up and lets steam out. Anything higher than a gentle simmer and steam starts leaking out.

Since the manual says to use the slowest most gentle simmer possible I guess this is not a pressure cooker.

Here's the actual pot if you want to look at the shape etc. Website in german though: https://www.amazon.de/GSW-Stahlwaren-GmbH-Energiesparend-Aluminium/dp/B071GPKKKX?th=1

saneman

yeah, it's not a true pressure cooker. its designed to build up some pressure to increase cooking efficiency i.e. a gentle simmer will build a higher temp within this pot than using the same heat under a regular pot

Planet X

Not with a glass/composite it's not (a pressure cooker)

It's a hybrid

Cheshire Cat

Planet X wrote: »

Not with a glass/composite it's not (a pressure cooker)

It's a hybrid

Exactly. They call it an "Energiespartopf" i.e. an energy saving pot and the German text states several times that it doesn't build up pressure.

I have a proper non electric pressure cooker and it has proper sealing and valves.

JackieChang

Feck.

So can somebody recommend a real pressure cooker? I'm a "beginner" so not looking for an expensive one.

Cheshire Cat

JackieChang wrote: »

Feck.

So can somebody recommend a real pressure cooker? I'm a "beginner" so not looking for an expensive one.

Something like this would be decent: https://www.anthonyryans.com/products/prestige-smart-plus-pressure-cooker-6-litre.html

I prefer stainless steel. There are some aluminium pressure cookers around and I'm not a fan. I'd recommend going with an established brand so you can get spare parts.
I've had my pressure cooker (WMF) for more than 20 years and still use it a lot. Have replaced the sealing rings a few times and a valve cover once, but that's it.

Faith

For a beginner, you really can't go wrong with an Instant Pot. They're quite foolproof.

henryporter

I have one like this - https://www.amazon.co.uk/Fissler-60030006000-Vitaquick-6-Litre/dp/B003BYPUZW/ref=sr_1_4?qid=1584554728&refinements=p_4%3AFissler&s=home-garden&sr=1-4

I don't think the come much cheaper, but they will last forever so it's a good investment. They are a fantastic piece of equipment.

Planet X

I'm rockin' a Kuhn Rikon,

https://www.amazon.co.uk/Rikon-Duromatic-Stainless-Pressure-Cooker/dp/B00009A9XT/ref=sr_1_1?crid=3A6PZUNZFH8JL&keywords=kuhn+rikon+pressure+cooker&qid=1584557066&sprefix=kuhn%2Caps%2C149&sr=8-1

Five pence more than yours.....

Muahahaha

Faith wrote: »

For a beginner, you really can't go wrong with an Instant Pot. They're quite foolproof.

+1 on the Instant Pot, very easy to use and no need to worry about what heat to set it as the process is automatic. It bleeps when cooking is done so any guess work is removed and while its running you dont have to worry about it, its very much a set and forget device which is great for people new to pressure cooking.

coylemj

henryporter wrote: »

I have one like this - https://www.amazon.co.uk/Fissler-60030006000-Vitaquick-6-Litre/dp/B003BYPUZW/ref=sr_1_4?qid=1584554728&refinements=p_4%3AFissler&s=home-garden&sr=1-4

I don't think the come much cheaper, but they will last forever so it's a good investment. They are a fantastic piece of equipment.

That unit is curently priced at £136 whereas the Instant Pot is quoted at £79.00. You'd want to be completely nuts to buy a hob pressure cooker that cost more than an Instant Pot, there is no comparison.

https://www.amazon.co.uk/Instant-Pot-Electric-Pressure-Stainless/dp/B00OP26T4K/ref=sr_1_3?crid=UOSM1AWRR34Q&keywords=instant+pot&qid=1584636061&sprefix=instant+pot%2Caps%2C188&sr=8-3

Muahahaha

£136 :eek: AFAIR normal stove top pressure cookers should be available for 30-40 euro or so. Still think its worth spending the extra on the Instant Pot for the range of functions and ease of use.

rubadub

Instant pot all the way. I have not used my regular pressure cooker since I got mine, and probably never will again. There are loads of advantages to it.

The only reason I could think of is if you were doing sterilization/canning and did not want to prolong the cook times for some reason. There are high pressure IPs now but maybe only in the US

The cooker you have is a pressure cooker but not what most people understand them to be, it runs at very low pressure so is not really increasing cook time much. To run it at its best you want the power level to be just barely below the point where steam comes out. To do this you might be better using a smaller ring on your cooker as it is usually easier to fine tune low power on small rings.