On 2003-10-02, CaptCook > wrote:
> I have a Mirro and a Preso pressure cooker at least 50 years old and use
> them often. There have been comments on this board that indicate that new
> cookers are superior to the old. Please explain. I cannot understand how
> anything can be easier that the cookers I use. Thank you.

Well, they damn sure cost more! I'd never have paid the insane $150+
price for my new cooker, but fortunately it was half price in a close
out sale. But, to your original post.

Most newer pressure cookers are made of better materials and include
extra safety features. Mine is stainless steel with an aluminum
sandwich bottom giving me the best of both worlds. Most of the better
cookers have a least one safety valve to prevent overpressure blowups.
Some have two. This makes some of these newer safety cookers capable
of cooking longtime pressure cooker no-no's like beans and rice.
Also, some of the newer cookers can be used for both pressure cooking
and pressure frying.

If you have learned to use your cookers safely and they still give you
good service, that's all that counts.

nb