Fagor 8 Quart Stainless Steel Pressure Steamer Compare prices
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Product : Fagor 8 Quart Stainless Steel Pressure Steamer
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Fagor 8 Quart Stainless Steel Pressure Steamer Review
I grew up in a family that considered the old aluminum stovetop models to be as essential as eating but I've outgrown their affinity for aluminum cookware. We'd received an electric, teflon coated PC put out by Wolfgang Puck as a wedding gift, and while the teflon gave me pause the allure of relatively instantly cooked beans was too much (I'd tried over the stove, lost patience and resigned to canned after several pre-soaked crunchy disasters). LOVED it - with a few presses of the buttons I could walk away and show up a few minutes later and have a meal. Didn't love the teflon, which I swear scratched if I just looked at it funny (used only wooden utensils, still scratched mysteriously). Turns out, to ditch the teflon I had to ditch the push button simplicity. It's taken me a year to muster enough courage and take the plunge for a "grown up" PC. This PC seemed to fit the bill for size and materials nicely - I was getting one for a friend for their wedding so I figured I'd get one myself too.
The things I've learned: OIL THE GASKET. On my electric stove, "high" is a little too high, but it always is (seriously, why not just make the highest heat something that most pots and pans can handle? stove issue, not PC problem). Low is plenty to maintain pressure. OIL THE GASKET. It is sadly made in China but appears to be high quality (it is possible). A "gentle flow of steam" that is appropriate to escape while it is at pressure is a lot closer to "the tiniest amount of steam you can detect", if you OIL THE GASKET. It took about 45 minutes of futzing around on the stove to play with it and get confident with the stove settings (I put 4c water in it for the purpose), a gas stove probably would have taken less time. OIL THE GASKET. It's all in the directions. Oh, sometimes the little yellow indicator sticks UP, so it looks like it's at pressure but it's not. It doesn't stick DOWN, and it only did that after I forgot to OIL THE GASKET and a lot of steam had escaped around there. It doesn't really affect how I use the cooker, since I now remember to OIL THE GASKET every time I use it and it doesn't seem to happen anymore.
I did a test run of my favorite mac n cheese recipe to see how cleaning it would be (and because I was hungry), it's more work than teflon, but no more work than our other stainless pots and pans - easier, because the bottom is nicely rounded in the corner. I don't know how the difference in energy usage will be between the two, but am pondering how to figure it out safely (one uses wall plug, so my kill-a-watt can tell me - maybe the stovetop I can just do a calculation on the difference in meter reading with everything else in the house shut down, will have to think on it and provide an update if I figure it out).
If you're hesitating on the switch from electric to stovetop, just do it. It's so much easier than I'd thought. And don't forget to OIL THE GASKET. Happy cooking!
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Fagor 8 Quart Stainless Steel Pressure Steamer Description
#1 Recommended Pressure Cooker Model Rated by Cooks Illustrated Magazine. Made of 18/10 Stainless Steel. Spring type mechanism with two pressure settings: Low (8psi) and High (psi). Automatic pressure release position and visual pressure Indicator. Sleek black ergonomically designed handles, extremely easy to operate. Includes stainless steel steamer baske with trivet. Works on all domestic cooking surfaces: gas, electric, ceramic and induction. ...Read More
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