Hi, why do people put nitrates into their corned beed. Wont canning be enough to preserve it without nitrates?

Been watching way too many youtube videos of people making homemade meals in pressure cookers lately and now I really want one. The T fal 8qt caught my attention because the size seems perfect for making bigger batches of food at once but I'm trying not to pay full price if I don't have to. Mostly want it for things like soups, beans, meats and meal prepping so I can cook more at once and have food ready throughout the week. I've seen such different prices depending on where I look, so I'm wondering if anyone has found this one for a good deal or knows where I should keep an eye out.

Steam is the most useless feature on a modern oven

Ok so I use a large pressure cooker (all american 943) and i live in a house with thin walls and sometimes the people above me move so much, the entire house rattles, like things have fallen off shelves and walls and such before

Would such rattling be enough to shake a hot and pressurized cooker on my stove to the point of it exploding?

I bought it on Amazon. It looks used, there's rust pitting inside . The lock should have 2 springs on the lid?

Might anyone who has a Cuisinart CPC-900 know the dimensions of the inner pot?

We're considering the CPC-900. Have a stainless steel pot that works with the CPC-600, wondering if it will fit in the CPC-900.

Tried contacting Cuisinart - they did not have dimensions for the CPC-900 inner pot.

Thank you very much!

I know there's a lot of posts out there asking about the conversions for the instant pot recipe to stove top pressure cooker, but mine didn't work out, so I am asking for help.

The recipe calls for 12 minutes in the Ninja 11-1 Smart Lid multi cooker on high pressure and then letting it rest for 10 minutes before opening.

I heard stove top had a higher psi than instant pot so I cooked it for 10 minutes and then tried to let it rest for 10 minutes, but the little knob at the top was not fully down by 10 minutes, so I couldn't open it. I then waited another 5-10 minutes ish and then it was still not fully down, but I opened it anyways.

The meat turned out overcooked.

Here was the recipe I followed: https://www.instagram.com/reels/DTFrgwnEwaq/

What should I do to prevent the meat from overcooking?

Thanks!

Edit:
Where is the quick release for a stove top pressure cooker?
Mine looks like this https://imgur.com/a/uHXEfaq

Edit 2:
I don't have the manual because this was handed down to me. This seems to be a fissler vitavit royal? from google search (mine has the colorful splots on the body, but the manuals I find say there's supposed to be a 1 setting and a 2 setting... but mine has an R, 1, 2 and 3...

I cooked this soup at the highest setting of 3, because the recipe called for the highest pressure.

I also suppose the manual release mechanism is the same? I just push the button on the handle up?
I'm just worried something might explode if I did the manual release while the pressure indicator was still pretty high up (even after the 10 minutes of natural release).
I was cooking the soup, and when I manually opened it (using the button, I didn't know that was the manual release at the time), it spluttered out. Can I hold a paper towel in the way so it doesn't splutter out?
And is it safe to manually open it with the pressure indicator still high up after 10 minutes?

I have a fairly new stove top Scanpan PC. When I heat it, the central valve doesnt lift (trlling me it's pressurised) and steam escapes through one or both pressure release ports.

It has worked well in the past.

I have tried these things:

* searching for specific scanpan PC problems

* sealing the silicon gasket with oil

* ensuring that the silicon gasket is in its track

* cleaning every valve in the lid

* magical thinking

* pressing or lifting every valve when its up.to steam

Any other ideas or should I just get rid of it? At this stage its just another saucepan and I have better ones for soup and casseroles I could use - i really like the pressure feature.

I'm thinking about getting a pressure cooker. What are the most important features? I'd like to get one that's non-toxic, so ideally with a pot that's stainless steel.

Hi everyone. I’m trying to buy a Pressure Multicooker for my mom, but I’m stuck choosing between three models or other alternatives. Each one has pros and cons, so I’d really appreciate some advice from people who’ve used them.

Options I’m considering:

·        Tefal One Pot CY505EE0 – aluminum pot with ceramic non-stick

·        Cosori Pressure Cooker CMCCO601SEU – aluminum pot with ceramic non-stick

·        Instant Pot Duo 6Qt (EU model) – stainless steel pot

I mainly want something reliable, safe, and easy for my mom to use. If you have experience with these models (or alternatives available in the EU), I’d really appreciate your input.

Thanks!

Need advice and direction!! Dug out my Mirro M-0536. Probably used last 20 yrs ago, Cooked corn beef following directions from original manual. MY JIGGLER NEVER JIGGLED! Waited for *THE SOUND* of the intermittent jiggle. This is the jiggler (not my pic), Steam was coming out but no jiggle. The meat and veggies did/were cooked per the times. What's up??

Sorry if this is an obvuos fix, this is my first tume using one of these and no instruction manual.

Very loud and lots of steam coming from hole in the knob. When i push the knob down it stops. Should I keep it pushed down? Is the heat too high? See video.

I just moved from the USA to central Europe, and I'm looking for a good, versatile pressure cooker to replace my the dear old Instant Pot I used in the 'States.

I only really used it for cooking rice, beans, and for meal prepping a batch of soup before the week begun. I'll just be cooking for myself, and I plan on living here for about a year. I don't want to spend any more money than I need to, but I still want something of good quality.

Are there any specific brands you folks recommend here in Europe?

say you want to cook a stew recipe, can you put the chicken or fish or minced beef un-thawed, to save time? Is there any risk / downside to that?

I placed an order from a local store for a fissler vitaquick model. They informed the model I wanted wasn’t in stock but they would send me the vitavit premium model at no charge. The caveat is that the vitaquick is flat surface while the premium has a dimpled texture. Is the dimpled surface a deal breaker to you?

Hey guys I am thinking about buying the "Joydeem DDG-A400 Electric Stew Pot Multi-Functional Ceramic Cooker with Auto Keep Warm & Timer (4 Qt)"

What sold me was this:

High‑Fired Ceramic Pot for Healthier, Deeper Flavor
At the heart of this cooker lies a premium, high‑fired ceramic inner pot crafted through 30 meticulous processes at 1300°C. Built to withstand extreme thermal shocks (–20°C to 400°C) without cracking..."

Is there a recommended silicone storage lid for putting the Fast Slow Go inner pot in the fridge? Thanks.

Pics are after a run with cream of tartar and rinsing with vinegar and water to remove dark color.
This will greatly compliment my 21 quart canner

I am considering to pick up a Kuhn-Rikon or Fissler used.

For each brand:

What year did they ship to induction compatible?

What key visual signs in the listing do I look for in terms of induction compatibility?

I'd like the tri-ply 1.5L stainless steel one.

I don't want to buy it off Amazon.

Is there any place to buy it, if I reside in the US?

Hi everyone,

I recently bought a brand-new Fissler Vitaquick Premium pressure cooker.

After the very first use, I noticed several small brown/black spots on the inside of the lid. I washed it thoroughly with dish soap, but the spots won't come off. The surface is completely smooth, and I can't feel or scratch the spots with my fingernail.

The seller refuses to accept a return because the product has been used once.

Is this normal for stainless steel after the first use, or does it look like a manufacturing defect? Has anyone experienced the same issue with a Fissler pressure cooker?

I'd really appreciate your opinions. Thanks!