Pressure Cookers: Reviews

Safety is a key concern with stovetop and electric pressure cookers

Pressure cookers can help take the pressure off when it comes to getting healthy meals on the table fast, particularly if you forgot to thaw key ingredients. That's because food cooks about two-thirds quicker than with an ordinary pot on the stovetop. After placing meat, vegetables, rice or other foods in the pot and adding the water or cooking liquid, the pressure cooker lid is locked in place. As the liquid boils, the trapped steam creates an intense pressure that quickly cooks food. The downside: you can't set the pot to a certain temperature and forget it as you might with a slow cooker.

Despite safety features such as steam quick-releases and over-pressure vents and valves, a smattering of users continue to report problems with the lid exploding off during use. Therefore, it's important that you don't overfill a pressure cooker and continue to keep an eye on the steam output during cooking. Although stovetop pressure cookers are most prevalent, a few manufacturers offer electric models with convenient digital controls.

In terms of size, ease-of-use and cooking performance, editors at one foodie magazine favor the Fagor Duo 8-Quart Pressure Cooker (*Est. $110) among other stovetop and electric models. Australia's Choice magazine comes to the same conclusion after extensive testing of the smaller Fagor Duo 6-Quart Pressure Cooker (*Est. $85) against seven other models. Testers say its lighter weight makes it easier to use, and it releases steam away from the cook to prevent potential burns. Owner-written reviews at both Amazon.com and Macys.com say the Fagor Duo's lid is easy to attach and lock in place, although a few report the handle broke off.

Others say they appreciate the cooker's yellow indicator that pops up when the correct cooking pressure has been reached. Another Fagor pressure cooker, the Fagor Futuro 6-Quart Pressure Cooker (*Est. $140), has the same capacity, but one benefit the Fagor Futuro has over the Duo is an automatically locking lid (you have to slide a button on the Fagor Duo). This, coupled with a slightly different steam basket, explains the price difference between the two pressure cookers. The Fagor Futuro is recommended by Fine Cooking magazine.

Cookbook author Lorna Sass is among the professional cooks that favor the Swiss-manufactured Kuhn Rikon pressure cookers, which range in sizes from 3.5 to 12 quarts. Since reviewers say the cooking performance is comparable to the Fagor Duo pressure cookers, we aren't sure it's worth paying double for the Kuhn Rikon 7-Quart Pressure Cooker (*Est. $220).

For those who just want to try out pressure cooking but don't plan to use a pressure cooker often, hundreds of owners at Amazon.com say the no-frills Presto 6-Quart Stainless Steel Pressure Cooker (*Est. $50) is a good value. They praise the automatic locking lid and the regulator that rock backs and forth when optimal cooking pressure is reached. However, it lacks the bells and whistles more expensive pressure cookers boast -- namely a low-pressure setting, steam quick-release valve and steamer basket. (A stainless-steel steamer basket can be purchased separately for about $13.)

An electric pressure cooker, such as the Cuisinart CPC-600 Pressure Cooker (*Est. $100), is a close cousin to a slow cooker. Fine Cooking magazine, the Good Housekeeping Research Institute and Choice magazine recommend the Cuisinart CPC-600 after performing several cooking tests and comparing features. Although it doesn't come with a steamer basket like many stovetop pressure cookers, editors particularly liked the LED display and the removable, nonstick, dishwasher-safe cooking pot. The main downsides are a lid that is difficult to lock in place and many crevices that are hard to clean. Overall, owners are pleased with the Cuisinart CPC-600's performance and programmable timer, but a few found the company's customer service lacking when mechanical problems arose.