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.

You will choose from a lot of different sizes and stainless steel and aluminum pots. Professional chefs prefer a stainless pressure cooker because it is nonreactive and can be safely cleaned in a dishwasher, but aluminum is also a good choice if weight is a consideration. You want heat resistant double handles, one on each side of the pot, in every case. 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.

You are better off sticking with a name brand manufacturer even when price is your primary consideration. You get a better quality control and replacement parts that you will need 5 years from now. Valves get lost. The gaskets do get damaged and wear out in time. Your stock pot won’t be affected by a loose lid, but your pressure cooker would be ruined.

useful accessories like vegetable steamers, trivets and racks can be found at many models. The sticking occurs because most chefs brown meats before they attach the lid. But, its best if you aim to avoid nonstick interiors. Its better to deal with a bit more cleaning then to risking the peeling of interior coating. The nonstick interior becomes less of a problem when you deal with and electric cooker.

Cuisinart makes a programmable electric pressure cooker worth considering. Priced between the Presto and the Kuhn Rikon pressure cooker its push-button controls and digital display make an attractive package. The Cuisinart can be programmed for high or low pressure cooking, browning, simmering, sauteing or warming. And you got to admit that an electronic thermostat is more foolproof than setting a stovetop control to a precise position. But, you can’t open a cooker until the cooker lets you and this is how you lose some flexibility. You will be able to drop the pressure instantly and open the lid with help from some cold water.

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