View Single Post
  #6 (permalink)   Report Post  
Janice
 
Posts: n/a
Default Question - WMF pressure cooker

On 02 Jun 2004 00:11:33 GMT, c (TOM KAN PA) wrote:

>After qutting using a pressure cooker about 30 years ago, my wife decided she's
>going to start using one again. She is going to buy a $199 WMF Perfect Plus
>from Williams-Sonoma. I asked her what's wrong with a cheaper model, perhaps a
>Presto if they still make them. Her reply was that the WMF was stainless steel.
>I guess I'm missing something. Any advice that I can give her? Like where to
>put the un-used food processor in order to make room for an un-used pressure
>cooker?
>Seriously, if you were starting out cooking in a pressure cooker, what make and
>model would you buy?
>

I know that I'm way late on this and it may have been covered by now..
but the advantage of stainless steel is it does not dissolve oxidized
aluminum into your acid foods, like anything with tomatoes or vinegar
in it...aluminum makes food taste bad, and many feel that it's not a
good addition to your diet, particularly in the levels we get from
aluminum cookware. If you DO insist on using aluminum cookware, make
sure that they are scrubbed to a bright and shiny state anywhere your
food will touch it, the dull aluminum is oxidized and ready to become
one with your food and through it, you!

Janice