"Bubbabob" > wrote in message
. 3.30...
> Mark Shaw > wrote:
>
>> Well, the stoopid Revere Ware people have discontinued their
>> pressure cookers, and I can't get a gasket for mine. Time to
>> upgrade.
>>
>> Suggestions? Thanks!
>>
>
> The anodized Hawkins Futura cookers from India are superior to stainless
> in every way. The surface is harder, almost impossible to mar, and the
> heat distribution is excellent. Completely non-reactive. The anodization
> is of a quality that exceeds anything I've ever seen in cookware. It is
> also, needless to say, completely non-reactive. I've had mine for 4 years
> and I'm completely happy with it.
>
> I'd never own a non-anodized aluminum cooker.
>
> The best stainless cookers are the godawfully overpriced Swiss Kuhn-Rikon
> and the excellent Fagor and Magafesa cookers from Spain (both made in the
> same factory). They all have at least a quarter of an inch of aluminum
> laminated between the bottom and the inside to provide the thermal
> performance that stainless can't.

Question for all you stainless people out there -- have you seen much
evidence of your pressure cookers being reactive? I heard that can sometimes
happen with tomatoes and such, but I've never run into the problem myself.
I've make spaghetti sauce in it before -- so when do you start noticing this
problem.

Normally I give a lot of credence to testimonials but I can't in this
case -- I've never run into the problem where portions of my meat or
vegetables were more or less cooked due to uneven heat distribution. I just
don't think that's much of a factor when you're cooking foods under high
pressure, with short average cooking times of a half hour or so. Everything
seems to cook perfectly when I follow recipe directions. The ramifications
of not following directions are just too great -- like blowing yourself up,
for example. ;-)