Pressure Cooker Review

Pressure cookers prove themselves in tests

The right pressure cooker can be a busy cook's best friend. Foods are conveniently placed in the sealed pot with some water. As the water boils, steam collects, creating an intense pressure that quickly cooks the food. Forget pressure cookers of years past, which were more likely to have their lids explode off during cooking -- newer models include a slew of safety features like locking lids, built-in pressure-release systems, back-up air vents, and heat and pressure indicators.

We were surprised to learn that ConsumerReports.org has never reviewed pressure cookers. Instead, the best pressure cooker reviews come from Australia's Choice magazine and Cook's Illustrated magazine. These reviews mostly focus on pressure cookers that work on the stovetop, but Choice magazine does includes one electric pressure cooker.

Choice magazine's 2009 review is the most recent professional review we found. Editors compare eight 6-quart pressure cookers, testing their ability to turn lamb shanks and dried soup mix into a tender, flavorful meal. The ease of locking the lid, using the controls, disassembling and cleaning the unit were factored into the overall score.

Cook's Illustrated magazine put six pressure cookers through its own set of rigorous tests. In their product evaluation, testers spread flour in the bottom of the pots to check whether they heated evenly without scorching. They used the cookers to prepare two dishes -- risotto and baked beans -- then evaluated how easy the pots were to clean. Editors also calculated the time it took each model to reach and release full pressure. Many of the models tested by Choice magazine were also included in the review at Cook's Illustrated, so comparisons are especially meaningful.

We also found older reviews in The New York Times and The Washington Post. Marian Burros, veteran food writer for The New York Times, tested four pressure cookers by braising pot roast stewing a whole chicken, simmering dried beans and preparing risotto. Although Burros' review is thorough, many of the models she mentioned in her article are no longer available. In a February 2007 newspaper article, Washington Post writer Monica Bhide asked Lorna Sass, author of three pressure cooker cookbooks, which models she recommends.

Professional pressure cooker reviews are limited, but more information can be gleaned from owner-written reviews. Amazon.com is the most useful of these sources, but we also found some insightful reviews at Cooking.com, Epinions.com, Target.com and the Macy's website. Most owners are happy with the safety features of pressure cookers, which include locking lids, built-in pressure-release systems and safety valves. Unlike older pressure cookers, newer models also emit little steam, reducing heat adjustments and potential risk of kitchen burns.

Larger pressure cookers specifically designed for canning -- often 10 quarts or more -- were not covered in any professional reviews. However, two manufacturers that receive favorable owner reviews are All-American and Presto. We primarily relied on reviews at Amazon.com, but Cooking.com also features some solid feedback on Presto pressure canners.