Customer Reviews:
 avoid this rusty pot! February 6, 2006
26 out of 32 found this review helpful
I bought this exact model from Amazon in October 2005 and have cooked a few meals fine. I also use the pot to boil water and have noticed that each time I do so, a few more rust spots form, so now the "stainless steel" pot is rusted completely inside. I also use other stainless steel pots to boil water and they're all fine.
Another problem is that the pop-up thing in the lid gets stuck often and I have to tap it to get it to pop up. This issue is mentioned in the manual but that fact that it happens at all is a sign of poor design.
The pot is made in China. I recommend getting other similarly-priced but potentially better pots.
As a followup (3/8/2006), I returned the pot to Presto and they were very surprised by the rust and said they'd never seen anything that bad so they're sending out another one. I'll update this review with my experience with the new one.
As a followup #2 (5/16/2006), I got a second pot from Presto and the same thing happened. Rust all over the interior, just from boiling water. I'm hoping to get my money back.
 I LOVE !!!! MY PRESSURE COOKER January 17, 2006
8 out of 10 found this review helpful
I have owned a pressure cooker ALLL My married life... 43 yrs...I still have my mother's... over 60 yrs old.. and I use it...I am excited about the new pressure cooker... it is more efficient than my relic.. I can't imagine making beef stew, chicken soup, pot roast... spagetti sauce! without it!! I can plan my meals at the last minute and have dinner on the table within an hour... sometime half hour. If I were on a deserted island and could only have ONE pot... it would be my pressure cooker... you can fry without the lid... and cook with or without the pressure...
What a Wonderful Addition to my Kitchen!! January 14, 2006
12 out of 12 found this review helpful
Oh,how I wish I hadn't waited so long to try Pressure Cooking! My mother instilled so much fear in me about using a pressure cooker that I didn't even want to try it until a friend finally convinced me. Now I'd absolutely hate to be without this fast and safe way to cook.
My first experiment was a recipe for Chicken Cacciatore. Three pounds of chicken cooked for 10 minutes (at 6000' altitude) and was fork-tender and delicious. My next endeavor was a ham and bean soup, which cooked for 35 minutes without having to presoak the beans, and it turned out perfectly. Beans were completely cooked but not mushy. Next came a pot roast with potatoes, which cooked for 45 minutes starting partially frozen, and was perfect. Then tried a chicken with plum sauce--again a nine-minute success. Most recently we tried pasta with meat sauce, which was a delicious one-pot meal ready in 7 minutes cooking time.
I love this Presto model cooker, because it has all the safety features, but still allows careful monitoring of the"jiggle top", and allows me to judge how fast the dish is cooking. This is a heavy and well-built unit. The safety precautions are easy, and are fully described in the accompanying manual.
I also recommmend Lorna Sass' book "Pressure Perfect", for beginners. This book is a well-written primer on pressure cooking, with recipes that are reliable and carefully written. The recipes have a degree of creativity, but are all things that "real people" eat.
Happy cooking!
Presto pressure cooker October 20, 2005
13 out of 15 found this review helpful
Best deal in town. Same pressure cooker sold locally for much more. Product arrived timely and in great shape. Thanks Amazon
 price is right, does the job. September 19, 2004
119 out of 126 found this review helpful
This is a no-frills pressure cooker. It could be a little bigger, but it does the job very well.
When 'boiling' food in a traditional pot, the food cannot exceed 212 degrees F (the temperature at which water boils). Under pressure, the boiling point rises... in this pressure cooker to about 250 degrees F. This means, of course, that food cooks faster (the reason people normally think to buy a pressure cooker), but the higher temperature also allows other 'reactions' to take place while cooking... For instance, the tougher fibers in meat will convert to gelatin, making the meat more tender. As a result, pressure cookers are great for braised dishes with tough meats, such as chili. For these purposes, this pressure cooker rocks.
Larger pressure cookers can also be used for canning (because the higher temperatures can kill more bad things. This pressure cooker really is not large enough for this task. If you are not a canner though, compare the prices of this against those larger models... I think you will be back looking at this one.
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