Christine Dabney wrote:
> On Sat, 22 Nov 2008 23:10:34 -0700, "Janet Bostwick"
> > wrote:
>
>
>> I pressure cooked on a Coleman stove when the power was out. I've
>> been tempted by the electric models, but if the electric gizmo part
>> fails you have a useless pot.
>> Janet
>>
>
> Yeah, that was my thought, Janet. From what I have been reading, the
> newer versions, especially the Kuhn-Rikon ones can come up to pressure
> over a fairly low flame.
>
> And I like the safety features listed for the newer versions.
>
> I am waiting for Om to check in on this, as I know she has researched
> it a lot, and uses a pressure cooker frequently.
>
> Oh, another question. I am wondering what is the smallest size to
> get? I think the one I had was 6 quarts, and sometimes that was
> barely big enough. There are some sets being sold now, that have
> both a bigger pot, and one that is about half the size of the bigger
> pot. I am leaning towards one of those sets.
>
> I am also hearing good things about two brands especially: Fagor and
> Kuhn-Rikon. Kuhn Rikon is more expensive, but in the case of good
> cookware, I think you often get what you pay for. I want good
> quality, that I won't regret buying.
>
> Christine

I've been hemming and hawing on this for about 2 years. My 6-quart isn't
really roomy enough. But . . . here's the big but. What I want is more
floor space (square inches on the bottom of the pan). Larger pressure
cookers have the same footprint but go higher. I wanted to be able to brown
larger hunks or quantities in the pot prior to pressure cooking. The
electrics also will take up more room to store. I think that I have decided
not to get electric. Then there's the China issue. Most all brands, except
the two you mentioned, have electrics made in China and I haven't had good
experience with anything electric that has been made in China. The heat
varies a lot.
Janet