OK so I love gadgets, especially kitchen gadgets, and I try very hard not to get carried away with buying small appliances and such. Please accept my apologies for the wall of text.

• Favourite gadget - Well first up has to be my Thermomix, because it cost more than two weeks' wages (and it's awesome). It's a high powered food processor and blender that also weighs, steams, and cooks things, and I use it almost every day, multiple times. Currently it's used a lot for bread dough and soups, and chopping and blending things of course. I use it to steam about a dozen eggs at a time as well (in their shells = hard boiled but somehow better). I don't use my immersion blender any more (though I used to love it), but I still use my bullet blender to grind coffee. I use my slow cooker regularly for beans and stews, and it broke the other day, so I need to get a replacement. The electric pressure cooker I have doesn't work properly so I'm thinking about getting a combo to replace, but might just end up going with the slow cooker. I don't use the pressure cooker very much (maybe because it doesn't work very well? Considering getting a stovetop one).
  
• Cyber Monday recommendation (actually not a recommendation, more like my own wish list items!) - maybe the Anova for home sous vide? I would love one of those! Along the same lines as the combo slow/pressure cooker, the Instant Pot 6-in-1 cooker seems to have gotten some good reviews. I guess good cast iron is probably the opposite of anything cyber? :) I would recommend that everyone has a slow cooker!
  
• Brands - I like Good Grips as well, but can't really think of any particular brands that I go with regularly. I can say that my parents' Kenwood stand mixer has been going strong since the 70s, so if I were in the market for one I might go with an old refurb rather than a new one (I have heard that brands like KitchenAid are less buy it for life than they used to be). I have heard wonderful things about Le Creuset's products and customer service, but they are a bit out of my price range (says the girl with the Thermomix).
  
• Random gadgets - ones I never use that are ridiculous pieces of plastic are a pineapple corer (works well but I never buy whole pineapples) and a potato slicer/microwave chip rack (fiddly and makes about 12 chips at a time). Ones I use occasionally but can recommend are silicon food loops and the ice orb (combination ice tray and ice bucket). I really like the latter because you can make multiple batches of ice cubes and keep them covered. My SO hates it because he finds it really difficult to get the ice cubes out. Oh I also like those silicon mats that you can use for rolling out pastry and dough, and I have these brilliant sloped cutting boards that save juices from getting all over your countertop, and one side is labeled 'cooked' so you can keep your raw meat on the other side. Can't believe it took me so long to find something like that. I found a cheaper version of the Joseph Joseph multi cutting board if anyone is interested: here.
  
• Random observation - some gadgets seem to be seasonal in the way I use them (e.g. ice cube tray and blender in the summer for making smoothies, slow cooker in the autumn and winter for making stews).
  
• Edit - this was not the best thread for my wallet. I have just ordered a bunch of stuff for the apartment that I did need, but...hmm. The kitchen stuff I bought was a little basin that attaches to the outside of a cupboard for mid-prep rubbish (which I have wanted for a while), as well as a couple of different bowl covers for microwaving/storage purposes. I'm going to see how those go to see what style I like. Hopefully I'll end up using them regularly. Other stuff was little things that I've needed but never gotten around to getting, like a doormat and a toothbrush caddy. Oh and a hot water bottle because my apartment gets super cold in the winter.

One thing I like to bring to parties is ploughman's lunch on a stick -- cubes of apple, different cheeses, wedges of egg, cubes of bread, pickled onions, gherkins, grape tomatoes, etc, on skewers. Also obviously good without the sharp stick in it, and nice because you can just grab at whatever pieces you want to eat together -- cheddar and apple, brie and bread and pickle, egg and pickle, etc. Pretty balanced meal, pretty tasty.

When my kid was learning to eat I made tonnes of "pizzas" that were mini pitas with pesto (less messy than tomato sauce, and less likely to have one big thick mouth-burningly hot glob), lots of chopped veg, and enough cheese to glue it all together. I'd bake half-way, wrap, freeze, and toaster oven them, and they were pretty addictive and I ended up eating a lot myself and bringing them out as finger food for friends.

If it would make it easier for him to eat a wrap or burrito it's pretty easy to find little silicone food ties these days.

If he's an asparagus fan, do remind him that it is correct to eat it with your hands...

A lot of it will be pretty boring, but, you might check out forums for parents doing "baby-led weaning." (There's one on here -- /r/BabyLedWeaning.) Which is: not spoon-feeding your baby, not using mush/purees, but giving them stuff in a shape they can easily grasp and gnaw away on. Since you can only serve so many cucumber sticks, tomato wedges, peach slices, etc, before going crazy, some parents get pretty creative with ways to make the family dinner something that's easy to pick up and eat out of a hand with minimal dexterity.

Oh, and, not a full meal, but a nice side/snack: 1" or so rounds of cucumbers partially hollowed out, with egg salad spooned in.

Original post: Dug this up at a thrift store. It had some vintage photos of it, with it, but what is it?

Comments:

Author: scoobytardis Body: It’s a reproduction Roman coin. My ex’s mother had a whole set of them that she kept on the coffee table. The size is exaggerated(obviously) and the patina is part of the manufacturing process.

Author: harveym8 Body: Really??? That's so bizarre

Author: scoobytardis Body: I always thought the idea was interesting, but making it so hard to see the detail in the coin kinda defeats the purpose imho. Still a cool find. I haven’t seen any around in years.

Author: PCsNBaseball Body: Why would it be so huge tho?

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Author: -ishouldgethelp- Body: Probably to help display more detail

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Author: Skystrike7 Body: I've got an actual roman coin. You cannot see a speck of detail on most of them without a magnifying glass and lights because of the extreme wear/corrosion. The detail is highly exaggerated, in actuality, even in this picture.

Author: FittyTheBone Body: I got offered “2000-year-old coin!” at every bus stop in Turkey. Still have one of them! Even though they’re bogus, it’s a cool little keepsake that’s worth the few dollars I paid for it.

Author: cjohnsto1594 Body: My dad has a shield like that and it is pretty cool. He hung it on his wall

Author: NortWind Body: Looks like an oversize reproduction of a roman coin.

Author: plipyplop Body: That's good to hear. From the thumbnail, at first I was like: "Oh no! Someone else found a cluster submunition!"

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Author: nigelolympia Body: My thought was one of these iron adding cooking things.

Author: a_lane515 Body: I had no idea these existed. Does it work? It seems so strange.

Author: nigelolympia Body: Supposedly they do. I know using cast iron cookware does the same thing.

Author: BrownWhiskey Body: I thought for sure this was psuedoscience but just read Geerligs PD, et al. J Hum Nutr Diet. 2003 and it seems there's some legitimacy to it. Their research suggests that introduction of iron cookware to developing countries without the resources could reduce the rate of anemia. I'm truly surprised.



----
^Bugs

I have the same problem!

1. make sure you're not waiting too long to clean it. The cooler it gets, the harder it is to remove gunk.
   
2. Warm/hot water and coarse salt is pretty good for gunked on stuff.
   
3. This is helpful, but not as much as I'd hoped.
   
4. Pretty quickly I stopped caring so much about whether all the gunk was out of the grooves.
   
5. Just make sure you're using oil liberally to keep things from sticking. But it's probably not going to help for delicate foods like fish. I've had the best luck with steak.
   
   Every once in a while I throw the whole pan in the oven on super hot to ash away everything and I reseason from the ground up, but I don't invest too much time thinking about the non-stick-ness of this pan.

Recipe ideas for a family:

1. Meal Preps: As a family this saves a ton of money.
   Recipes: Nothing beats cheap lazy vegan: https://www.youtube.com/channel/UCEjkioV3LO_OIUaSWRxFZ3A
   Containers I use: https://www.amazon.ca/gp/product/B01MQTYZE8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
   
2. Bacon: https://yupitsvegan.com/vegan-rice-paper-bacon/
   
3. Burgers: http://ohsheglows.com/2016/08/31/oh-em-gee-veggie-burgers-from-my-new-cookbook/
   
4. Mac'n'Cheese http://www.vegkitchen.com/kid-friendly-recipes/well-crafted-vegan-macaroni-and-cheese-mix/
   
5. Overnight oats for easy and mostly cheap breakfasts: http://ohsheglows.com/2015/07/22/vegan-overnight-oats/
   
6. Pancakes: http://allrecipes.com/recipe/191885/vegan-pancakes/
   
7. Chili: http://eathealthyeathappy.com/killer-vegan-chili/
   
8. Lentil Shepards Pie: https://itdoesnttastelikechicken.com/seriously-the-best-lentil-shepherds-pie/
   
9. Bread: https://pinchofyum.com/no-knead-bread -if you get in the habit of making it the night before (18 hours before cooking) it is super cheap and delicious! You do need a dutch oven.
   
10. Bean Salad: Cheap/healthy and filling for a family. I alternate this and chili so I don't get sick of one or the other. http://allrecipes.com/recipe/94055/best-bean-salad/
    
11. Rice: The staple of all vegans. Learn to cook it perfectly. http://www.geniuskitchen.com/recipe/perfect-basic-white-rice-137364
    
    Regarding Lentils/beef dishes/meaty dishes the following ingredients are a must for me to make them taste hardy and win my omni friends over: Nutritional Yeast also known as Nooch, Soya Sauce, miso paste, and liquid smoke. Also, all lentils are not equal don't just swap red with belugas or with brown.
    
    Apart from recipes
    Staples to have in kitchen:
    
    
12. Strong sources of Iron: Black Beans/Lentils are all high in iron. The iron fish can help with iron. https://www.amazon.ca/Lucky-Iron-Fish-Iron-Fish-Deficiency/dp/B01LX5S5FP
    
13. Vitamin B complex once a week for family along with some fortified milk or veggie substitues.
    
14. Vegan Yeast,
    
15. Vital Wheat Gluten (expensive but a nice treat sometimes to either thicken dishes or make seitan).
    
16. Inspiration: https://www.reddit.com/r/vegan/comments/5v4miz/upgrade_your_vegan_pantry_skills/?st=j9ydxzu0&sh=ec6a2b25
    
    
    Best cook books for vegan:
    
    
17. Oh she glows: https://www.amazon.ca/Oh-She-Glows-Cookbook-Recipes/dp/0143187228/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1510589247&sr=8-1&keywords=oh+she+glows&dpID=51onMpwHI9L&preST=_SX258_BO1,204,203,200_QL70_&dpSrc=srch
    
18. Oh she glows everyday: https://www.amazon.ca/She-Glows-Every-Day-Plant-Based/dp/0143196510/ref=pd_bxgy_14_img_2?_encoding=UTF8&psc=1&refRID=GNYPSVSJAG38FERC7614
    
19. Thug Kitchen - https://www.amazon.ca/Thug-Kitchen-Official-Cookbook-Like/dp/1770894659/ref=pd_bxgy_14_img_3?_encoding=UTF8&psc=1&refRID=YSC8PYAEHCEBP8T0VWZ0 Although the language isn't kid friendly.

Alright, so the way to get from where you are now to this is to use a cast iron pot and follow Jim Lahey's directions here. Go to the library and get his book, both that one and the new My Pizza are awesome. The cast iron pot traps steam which combined with the high heats lets you get good 'spring' and a nice rich crispy crust. I've done this recipe with lots of diffent flours and they have much less of an effect on the overall outcome than good technique. It can be a bit scary handling a 500 degree cast iron pot but after a few attempts it gets pretty easy. A Lodge cast iron dutch oven like this will work great but I suggest replacing the knob on top with a metal version found here. Good luck!

Actually if you really want the best way you need something that will let the grease flow away but a broiler pan as suggest below will not have enough surface contact to heat it evenly. The best way is on a flat griddle with a slight slope so that the grease drips away. BUT the real secret that no one seems to know about is there is a cooking utensil called a bacon press. Its basically a rather heavy flat weight that you literally lay on top of the bacon while its cooking. http://www.amazon.com/dp/B00004UE7B/ref=asc_df_B00004UE7B941158?smid=ATVPDKIKX0DER&tag=googlecom09c9-20&linkCode=asn&creative=380341&creativeASIN=B00004UE7B

The problem with a bacon press is that it just doesnt have enough surface area to cook a serious amount of bacon. In that case I suggest you get another flat pan to lay on top of the griddle and then put a weight on top of that. This sounds crazy but it does some amazing things to the bacon. Like I said as long as the grease can flow away you dont have greasy bacon and the bacon press will put pressure on the bacon itself which (heat +pressure ) cooks it even faster and most importantly evenly. The problem with all the other usual methods of cooking bacon is that bacon is not flat. It tends to shrivel as the fat shrinks which then pulls itself away from the source of the heat. By putting weight on the bacon it holds it in place and gets really nice even perfect looking strips. With a hot flat surface you only need a few minutes and then flip it over. I used to take a flat cookie sheet and lay it on top of the griddle and then put a weight on that. Trust me I worked in quite a few kitchens and even people who cook bacon all day long dont know how to do it right. They dont get the science behind why it cooks the way it does and whoever showed you how to cook probably did it wrong. Sure you can cook bacon just by frying it in a pan but it hardly ever gets perfectly crispy. Plus this will get you bacon even quicker and thats what is really important.

Couple things:

Have your vitamin B levels been tested? Low ferritin is often caused by low B levels preventing absorption of the iron. In that case, iron supplements alone won’t help. Vitamin B is water soluble, which means if you take too much it gets excreted in your urine, so if for some reason you can’t get your levels tested you could just try taking a B supplement to see if it helps.

Vitamin C helps with the absorption of iron. It’s good practice to take some form of vitamin C (orange juice, a supplement) at the same time as your iron supplement. Also a water soluble vitamin.

Have you tried the lucky iron fish? A friend of mine can’t stomach supplements and she says it works well for her. I just got one, haven’t tried it yet: https://www.amazon.com/Lucky-Iron-Fish-cooking-Standard/dp/B01LX5S5FP

I’m thinking dark circles might also be a vitamin D deficiency. Most people in North America are chronically vitamin D deficient. I’m in Canada and I’ve had multiple doctors tell me I should always be taking vitamin D, 2000 IU a day.

Hope this helps!

OMG I have a wishlist FULL of things I need for my house. I just love that stuff. You can never have too many spatulas, or enough storage containers, or enough kitchen tools. But something you and I both need is a bacon press. Imagine perfectly cooked bacon without places where the grease didn't fry it. You can make it the way you like, without raw fat on the ends. Plus, it's super cute. I need this because I'm on the keto diet where bacon is like our oxygen. We eat a lot of it because of it's high fat and protein macros. It would be awesome to have this!

Hi! The easiest way to get started canning is to read over the National Center for Home Food Preservation's site (they even offer a self-study program you can do at home!) or the Ball Complete Book of Home Preserving . It's VERY important to know what you are doing when you are canning, as while canning is easy, you can also improperly can items, which can lead to botulism, which can make you very sick and can kill you.

Water bath canning is a great for getting your feet wet in the canning world (ha ha! Feet wet. Water bath. I slay me). Water baths are for items like fruit and tomato products. All you need for this is a pot tall enough to cover the canning jars that sit on a towel or some kind of rack with 2 inches of water and a lid for the pot. I use a stock pot, and when I went to buy it I took along a jar and measured it in the pot to make sure I was getting the right size. Then you need jars, lids, and rings. If you get the jars new in a box, they come with the lids and rings.

If your budget can swing it, or if someone else would like to go in on it with you, a canning kit is really nice to have. It makes canning a lot easier and less frustrating.

When your sister has gotten the swing of water bath canning, and if she wants to try canning meat or vegetables, your family might be interested in getting her a pressure canner for the holidays. The nice thing about a pressure canner is that it can also be used as a water bath canner.

If you get her the Presto canner linked above, get the three piece weight to replace the mushroom looking weight. This way she won't have to relay on the dial gauge (which can be unreliable), all she has to do is listen for the steam escaping and the rocking.

I went all in and bought this outdoor propane burner. I soon found out 65,000 BTU is overkill but holy smokes does it make great stir fry. I've been cooking Chinese food for a long time but having a proper setup raised my game to whole new levels. Even my Cantonese mom and Teochew dad praised my cooking. They said they were proud of me ::tear::

As for steaming, I much prefer a steamer rack like this one. I've been using one for years in a regular pot. I bought bamboo baskets recently but don't use it much unless I'm steaming a bunch of dim sum items. The steamer rack is easier to clean and is much handier when I need to steam a whole fish or chicken. They're too big for the bamboo basket. I use baking dish on the rack and steam in my wok.

Enjoy it! I love mine.

Feel free to wash it with soap and water after each use. Just make sure to heat dry it completely and add a new layer of oil, heated up before storing it (to prevent any rust).

I might also recommend a silicon hand cover so you don’t burn yourself:

Lodge ASHH11 Silicone Hot Handle Holder, Black https://www.amazon.com/dp/B004QM8W0I/ref=cm_sw_r_cp_apip_sID42BmPdEYjd

And a couple of these guys for easy clean up/scraping when necessary:

Lodge SCRAPERPK Durable Pan Scrapers, Red and Black, 2-Pack https://www.amazon.com/dp/B0039UU9UO/ref=cm_sw_r_cp_apip_58uru5uKWXaJz

I recommend this metal replacement knob if you are going to use it in the oven (which is where it really shines IMHO). Apparently, the plastic ones can melt...

Also, you are supposed to be careful when cleaning it - they sell special abrasives that I am not sure are necessary. Apparently, metal utensils can scratch the enamel as well, but I think you're OK as long as you don't scrape fond off the bottom with a metal tool.

This thing makes great fond, so anything that can use it (braising, etc.) is a good bet.

How nice of you to research your gift. Your choice will depend largely upon how many people she usually cooks for.

I have the 8 quart Ultra (I usually feed 9-10 people) and don't regret it at all. This is the only version with the knob and I love how easy and intuitive it is.

On Amazon, if you click on an Instant Pot and scroll down, there are charts comparing them. Like here.

I regularly use the glass lid you have to purchase separately. There are other gadgets you can get for it, like stackable pots and extra sealing rings (because yours will eventually smell bad), among other things.

You can just type in "Instant Pot Accessories" on Amazon and see what is available.

I'll play devil's advocate here: sometimes knife blocks are put together sensibly and are good value. A set of matching knives also looks good in a home cook's kitchen.

This is decent quality and good value. Make sure go get a hone and a decent cutting board if you don't have either.

Save the rest of your budget for when you have more experience of using your knives and have a better idea of what you want from them.

I’m no professional but that sounds like me when I’m anemic. Iron supplements come in lots of forms but can be a bit of a hassle to take cause they make your stomach feel like a ton of nickels and they turn your stool black. This is not an excuse not to take them, just be prepared and take precautions. I take my iron before bed so these feelings pass in the night. Take iron supplements with vitamin c to aid absorption (I always take them with a glass of OJ) and never at the same time as calcium supplements or coffee. And you have to take lots (my Dr says three tabs a day). Liquid supplements are a little easier on the body but expensive and a little harder to find. Other things such as cooking on cast iron or placing an iron fish (Amazon link below) in your liquid food can up the iron in your diet. There are injections and blood transfusions available if you really can’t get enough iron through diet and supplements so it is worth going to your doctor to work out a treatment plan.

https://www.amazon.ca/Lucky-Iron-Fish-cooking-Standard/dp/B01LX5S5FP/ref=mp_s_a_1_1_sspa?adgrpid=69593117028&hvadid=310058151569&hvdev=m&hvlocphy=1002113&hvnetw=g&hvpos=1t3&hvqmt=e&hvrand=11968491825039289426&hvtargid=kwd-298840764201&keywords=iron+fish&qid=1554549380&s=gateway&sr=8-1-spons&psc=1&smid=A24GX4JT8SAG0Q

I don't know about the WowBacon but I use the Bacon wave http://amzn.to/1ChJiyp and the thing is amazing! When you microwave bacon it shrinks a lot but the Bacon wave has these polls that keep bacon long and I just throw the whole thing in the dishwasher when I am done (After I strain the fat to use later). I recommend the Bacon wave and its 10$ and free shipping if you have prime in the USA.

Cheers, steamed fish is awesome.

So I think a steaming setup with a big wok plus a steaming rack stand -
something like this - is great. We're generally big believers in bamboo steamers, but that sort of set-up is perfect for fish and limits the 'one-use' gadgets in your kitchen.

Seconding the "pot in pot" (aka PIP) method. You can do rice at the same time or other veggies as well. Obviously it is affected by the cooking times for the other dishes. You can search around online and find a lot of people who stack oven safe containers with different foods in the Instant Pot and cook a meal at once. I have done some of the recipes from Jill Selkowitz at This Old Gal and have seen others. I have [these] (https://www.amazon.com/ekovana-Stackable-Stainless-Pressure-Steamer/dp/B01M130JJL) metal tiffin pans that I use for this purpose also. You don't need to buy special pans, though. Anything that is oven safe and will fit below the 'max fill' line and allow you to put the trivet and some water in the bottom of the pot. I have cooked rice this way several times. I also freeze cooked rice and reheat from frozen with a little water in the microwave. You can reheat in the pot, too, if you don't have a microwave.

This one. Simple and I trust the longevity of the Steinel heat gun over any handheld portable.

Edit: Link http://imgur.com/a/AVQlF

Okay I have posted this a few times to people but here is the run down.

1. "Fat Boy Vaporizor Bowl" is the name of the glass piece. It comes with different down stem sizes and form multiple sites... I think mine is 12mm. I usually put a screen in the bottom and ground product goes on top.
   
   
2. Steinel Digital Heat gun. They have multiple varieties of these and they are not super cheap... But it is a tool and are pretty well made in Germany or some such European country. I got one like this... not sure if it is the same one https://www.amazon.com/Steinel-Heat-HG3002-Three-Nozzles/dp/B0041H1B9W/ref=sr_1_2?ie=UTF8&qid=1468205061&sr=8-2&keywords=steinel+heat+gun
   
   
3. Reynolds Oven Turkey Bags. They are made to cook a turkey in your oven and easily take the temp of vaporization. https://www.amazon.com/Reynolds-Turkey-Size-Oven-Bags/dp/B0007M45XE/ref=sr_1_1?ie=UTF8&qid=1468205334&sr=8-1&keywords=reynolds+turkey+bag
   
   
4. Ball valve that fits downstem. I just brought the unused glass piece to Lowes in my pocket and root around the ball valve area shoving the stem into them until I get the cinderella.
   
   
5. Tape bag to ball valve.
   
   
6. Profit?
   
   Sorry for the delay guys.
   
   

Electric and bamboo steamers are not always necessary, although bamboo steamers do impart a subtle flavour. You can also consider getting a metal steaming rack like this (https://www.amazon.com/Stainless-Steel-Steaming-Stand-Cooking/dp/B007HKI6CA). You can just use a large pot, place the rack into the pot, put some water and wait for it to boil before you place the dish you'd like you steam on the rack. It is very cheap and convenient and it can be placed in any kinds of pots and pans as long as they are tall enough for you to put your dish in.

You should consider getting a wok, provided that your cooking range is gas powered so that the wok can reach a very high heat for stir-frying. Otherwise, with an electric range, you won't be able to get heat that is high enough for that smoky stir-fry flavour (or what we call "wok hei"). A metal wok spatula will definitely be needed.

A rice cooker will also be great as you will get amazing rice every time and you can also steam stuff in it. You can even make cakes so it is very multi-purpose.

It depends on which cuisines you will be focusing on, but these are the basics. Just let me know if you have any other questions. :)

These things are used to crush and strain grape juice for jelly and wine, similar to this thing on amazon https://amzn.com/B00V0EBE50

It looks to me like old one on the right is made from white oak, and I'm told it is very old and obviously well worn.

New one on the left is hard maple, pretty close copy of the original, I'm please with how it turned out

I had a catch with the spindle gouge at the top of the taper doing the cove, so the taper isn't quite as wide as the original

Second this! Taking supplements isn't always ideal or efficient. Aside from eating more red meat and organ meats, cooking in a cast iron pan is a safe and effective way to get more iron into your system. There is also this Lucky Iron Fish that you can drop into whatever you're cooking and it will deposit iron into it. Pretty cool.

I'm not seeing the problem.

All jokes aside though, I've had very good luck with the microwave cookers. The one I use can make something like 13 strips at a time, and it's just a matter of pouring out the grease (into a jar to use in later cooking).

Here's a link. http://www.amazon.com/Emson-Bacon-Wave-Microwave-Cooker/dp/B0016P1AFM
1 min per slice +/- depending on thickness. I use thick bacon, so ~1:15/slice.

Music is art!

for art!

And I've got making s'mores pretty much down to a science.

for science!

Thank you both for the contest! :]

I soak in hot tap water for 20-30 minutes and use a a flat scraper for the flat side, a slotted scraper for the grill side, and a good plastic bristle brush under the hot water. The water softens the cooked on food pretty well, so it comes off easier.

We attended an event where participants were using old technology to perform everyday tasks. One area was dedicated to cooking. They were cooking Apple Butter over an open fire in big copper pots. One of the benefits they stated was the ease of processing a lot of apples fast. From memory (likely slightly off):

• Rough chop entire whole apple. They used a slicer corer that does this in one motion. like this one
  
• Boil the rough chop seeds and all. They said the core contained natural pectin.
  
• Once soft, run through a sieve. They had a cone shaped sieve with a wooden tool to push the soft apples through the holes. Found one!
  
• Boil for like 8 hours.
  
• Eat or store.

I'm in the States so I can't answer most of your questions but I do have a 23QT Presto pressure canner and love it. I actually much prefer to pressure can than to water bath can.

HOWEVER. The Presto does not come with a weighted gauge. Not a problem for me as I could just order one from Amazon (https://www.amazon.com/dp/B000HMBVQ8/?coliid=ILCJ9R3SFOVUQ&colid=30HUE8KJHVFZT&psc=1&ref_=lv_ov_lig_dp_it) but I don't know how difficult it would be for you to get your hands on one.

You don't absolutely need the weight to can but it makes it much, much easier.

As I recall it's about 1 minute per slice depending on how powerful your microwave is and how crispy you like your bacon. It'll often come out better than if you just cook it on a pan with no weight on it. You'll need to cover it with a paper towel or it'll get grease everywhere.

Get something like this if you want to cook anything more than 3 or 4 slices at a time.

Personally I like bacon but not as much as everyone else seems to (I know my food tastes don't align with most people's in that I don't really love sweets much). Really being able to microwave corn on the cob has sort of changed my life. Just stick a whole ear in (unshucked) for 5 minutes, let it cool for a minute and shuck and eat. So much better than spending forever boiling a big pot of water.

They're really great, you won't regret it! While you're at it, you should look into one of these too -- makes handling a cast iron pan so much easier!

I should add that I don't do the above cleaning method after each use. If whatever I cook leaves little residue, I just wipe it clean with a paper towel and call it a day. I only do the above if something is caked on or if there is just too much liquid on the pan (like after cooking something with a sauce).

This, because cutest thing ever! AND S'MORES!!! :)

I have this little tool, I just put water in my cast iron grill pan (after it cools off, not while it's still hot so that the temp change doesn't warp it), then I put it back on the burner and let it boil for a bit. I use that plastic scraper to scrape off the large bits, and a nylon brush with a little soap and salt, then rinse off all the bits and soap/salt. Then I dry it by heating it up a little and then brush oil on it. Although it seems like a lot of steps, I love the results of cooking foods on it. Totally worth it to me.

Not a fan of end grain, drags on the knife edge. I would get something like this:

https://www.amazon.com/Chef-Remi-Cutting-Board-Replacement/dp/B01N2LZ6D5/ref=sr_1_3?ie=UTF8&qid=1497709670&sr=8-3&keywords=hardwood+cutting+board

The well is nice to keep liquids, like blood, from oozing all over your counters.

Not a fan of plastic either. You can get plastic shavings in your food and at some point, they can hold onto food particles, dishwasher or not.

I've been using wood as long as I can remember and all my family members used wood too, so that's nearly 60 years worth, never been a problem.

Iron deficiency anemia solution, The Lucky Iron Fish, Natural alternative to iron supplements for anemia with NO adverse side effects; iron supplement that is Organic, Gluten free and Vegan friendly https://www.amazon.com/dp/B01LX5S5FP/ref=cm_sw_r_cp_api_AoXHzbFEG3FTT

Here's what I personally use:

https://smile.amazon.com/gp/product/B008FUUQJW - Extra sealing ring to use when you make sweet things to avoid transferring any smelly savoryness from the other ring.

https://smile.amazon.com/gp/product/B06XKPBT1Z/ - Steaming basket, of course.

https://smile.amazon.com/gp/product/B01KHHFCKS/ - A 7" springform pan to make Cheesecake #17 in. (If you only get one thing, this is the one. Because cheesecake.)

https://smile.amazon.com/gp/product/B008FUJ2LK/ - Tempered glass lid for slow cooking and/or letting people peer into the pot in awe while food is being kept warm.

And if you just want to buy fun things, the mini mitts are nice for getting the cheesecake out right away: https://smile.amazon.com/gp/product/B012D33BD4 And not catching on fire when you want to remove the inner pot or hold it in place while you saute.

I also bought these stackable pans the other day (https://smile.amazon.com/gp/product/B01M130JJL/) but so far all I've used them for was a dual meatloaf. I like them but I can't really think of a lot of uses for them at the moment.

One time what I did was to wrap it just like you mentioned, and then used a turkey baking bag like this. My rationale was that if you can cook a turkey, why not other things. Just make sure to let it cool down and open it in, let's say, a closet.

I scrape the remains down into the pot starting at the top and rotating the pot at the same time. I use maybe 2oz of water or less. Keep the pot tilted so the water is in a corner scrape from the top down and clean the rim and first inch of depth of the pot and rotate until you reach your clean starting point and drop down and clean the next inch of depth. Once you hit the bottom scrape the bottom and then either drink or fling the dirty water. I use a small hard nylon pot scraper but half of a hotel keycard works great too. Tough myself that in the desert on the PCT when water is at a premium. It sounds complicated but in practice takes less than a minute. Mac n cheese, potatoes, burnt bacon grease. It takes off anything. I use this one

Get the smore maker because smores!
if you pick mine just surprise me. good luck everyone else!

Doesn't look bad. 1lb for 2 pots and a lid is about right. You can leave one pot behind if you want to go minimalist.

Titanium doesn't need any treatment. I'd just give it a quick wash with soap and water before using it the first time. It doesn't require any special sort of clean-up after use either.

One small thing to consider is that titanium pots are easier to deform than aluminum or stainless steel ones of the same thickness. As long as you don't use it as a stepping stool, you'll be fine. You would normally be able to use them directly on fire/coals, but it looks like yours have a rubberized coating on the handles. That's going to melt.

Cleaning with sand is fine as long as you aren't super-aggressive about it. If you really muscle coarse sand in, and scratch it, the scratches will tend to hang onto food and make it more difficult to clean. Get yourself a cheap nylon pot scraper:

http://www.amazon.com/gp/product/B001V9ALSU

Love mine! If you ever want to bake something at a high temp, make sure to replace that knob with a stainless steel one:

http://www.amazon.com/Le-Creuset-Stainless-Steel-Replacement/dp/B006PE3R0K/ref=sr_1_3?ie=UTF8&qid=1410794922&sr=8-3&keywords=le+creuset+handle

I can never have enough coconut oil...use it in the kitchen and for my awful skin.

Or any of the Lodge Cast Iron Silicone Hot Handle Holders. As, I don't like to use pans with any chemicals and such, so these ones would be awesome too!

Thank you for the contest. :)

Turkey Oven Bags work better than anything if you don't buy a vacuum sealer. Cheap and you can get them at the local grocery store. Just tie a knot real tight, and you can fit like 3 lbs. in it.
http://www.amazon.com/Reynolds-Nylon-510-Turkey-Oven/dp/B0007M45XE/ref=sr_1_1?ie=UTF8&qid=1415583721&sr=8-1&keywords=turkey+oven+bags

A plastic pan scraper like this one is great for scraping bits off the floor.

How did you live without a microwave? It makes having leftovers so much easier. Even if it's one of the smaller ones that takes forever to heat anything.

You need a Baconwave. Ocassionally I'll go for those little Hormel meals they have. Soup cups and things like that work good in the microwave as well.

There’s also a little fish made out of iron that was created for developing countries where iron rich foods are not naturally prevalent or are too expensive. Since you can throw it in while boiling water it might sneak some more into your diet. Worth a shot & it will provide one to someone anemic in the developing world who might not be able to get any or very subpar medical treatment for it.

I would recommend a Tramontina 6.5-Quart Cast-Iron Dutch Oven but exchange the handle for something like the Le Creuset Replacement Knobs from Amazon. Idea taken from America's Test Kitchen. Total is around $60 or so?

Extra cutting boards are pretty good to have in the house.

Protection gloves are a must for gardening. Or, Digging claws

Look, it is a proven fact that pressure cooking preserves heat sensitive nutrients better than other forms due to vastly reduced cooking times.

Overall food is softer/well cooked, specially with lentils, legumes and beans (I follow a plant based diet).

I actually like that I can cook really faster and tastier with pressure cookers. Reduced gas bills too. Specially with pan racks it is so easy to do multiple things at once.

I actually use one of these types of cookers too. No fancy bells/whistles. Cheap and cheerful, with built in safety.

Love the grill pan for hotdogs, brats, grilled veggies, etc. Hate cleaning it. These are the best for scraping out debris: Lodge SCRAPERGPK Durable Grill Pan Scrapers, Red and Black, 2-Pack https://www.amazon.com/dp/B0073E3Q7A/ref=cm_sw_r_cp_apa_y0BSyb84T7NKJ

These can help, it is always a chore to clean the grill pan. https://www.amazon.com/gp/aw/d/B0073E3Q7A/ref=mp_s_a_1_2?ie=UTF8&qid=1488290164&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=lodge+scraper&dpPl=1&dpID=41APHgCk94L&ref=plSrch

Literally a bag you pit the turkey in and then cook it in the oven. I'm pretty sure it's a major reason I'm not huge on turkey unless I cooked it. Tends to end up dry personally.
https://www.amazon.com/gp/aw/d/B0007M45XE/ref=mp_s_a_1_1?ie=UTF8&qid=1485499150&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=turkey+bag&dpPl=1&dpID=51UMP6Z8iXL&ref=plSrch

That's the model I have too.

If/when I need to cook more than one thing at the same time (PiP--pot in pot), I'll use various ways and various bowls/containers/steaming baskets/trivets/risers. It's just a matter of figuring out what you have, how much the foods need to be separated, and how everything will fit and balance. Sometimes I'll just cook one thing in the bottom of the inner pot and a second thing on the wire rack that comes with the unit (or on a container on it) or in/on a steamer basket, trivet, etc, with its own legs, or use other risers, or use my stackable bamboo steamers.

https://www.reddit.com/r/instantpot/comments/4iwsd3/which_silicone_steamer_basket_to_choose/d331tff

Some owners in the Instant Pot Community FB group like the 2-part stackable unit called Ekovana Stainless Steel Stacking Inserts. Or some Indian stores/etc carry something similar:
https://www.amazon.com/ekovana-Stackable-Stainless-Pressure-Steamer/dp/B01M130JJL
https://www.facebook.com/groups/InstantPotCommunity/search/?query=Ekovana%20

I work in a wine lab, and I've found that cone shaped colanders that come with the wooden mallets work great:
Mirro 9605000C Stainless Steel Canning Accessories Food Press with Wooden Pestle Cookware, Silver https://www.amazon.com/dp/B00V0EBE50/ref=cm_sw_r_cp_api_WdfTzbZ0R5JFB

If you are trying to do multiple dishes at once, a lot of people on the IP forums recommend using something like these:

https://www.amazon.com/ekovana-Stackable-Stainless-Steamer-Insert/dp/B01M130JJL/ref=sr_1_3?ie=UTF8&qid=1509542983&sr=8-3&keywords=instant+pot+pan

Buy the Volcano, but use these bags: http://www.amazon.com/Reynolds-Nylon-510-Turkey-Oven/dp/B0007M45XE/ref=sr_1_1?ie=UTF8&qid=1414889521&sr=8-1&keywords=turkey+oven+bag

You're welcome.

Lodge makes some scrapers that are sized to fit their grill. Dunno if it'd be sized correctly for your BF, but you might be able to trim them to fit.

For iron, you can use an iron lucky fish - but you have to follow the instructions specifically (boiling for a specific amount of time) and try to include something with vit. C like tomatoes with the same meal to increase absorption.

I take sublingual B12 and liquid D3.

Some people have malabsorption difficulties, so it wouldn't be unheard of that you are having trouble with B12, but you might want to get an opinion from a GI specialist. Also drinking alcohol interferes with absorption, and certain medications.

If you're on a strict budget, Mirro canners are the cheapest, but I prefer Presto. The 16 quart Presto is more compact if storage is an issue, but you can't double stack pints or water bath quarts with it. The 23 quart Presto is my go-to recommendation, but do yourself a favour and order the 3 piece weighted gauge along with it.

https://www.amazon.com/dp/B000HMBVQ8/

Also I used a "bacon press" to cook this, which is a brilliant invention.

I use a bacon press. Works perfect. Norpro Cast Iron Bacon Press with Wood Handle https://www.amazon.com/dp/B00004UE7B/ref=cm_sw_r_cp_tai_tsG7Cb07WP1VG

The weight unfortunately needs to be designed for the pressure cooker it's being used with. Using one made for a different cooker can result in over or under pressurization due to differences in the size of vent pipes.

Other than that, not much else to tell. The Presto weighted gauge has three pieces; the base is 5lbs, and the two additional weight discs add an additional 5lbs each, so you can configure it for 5lbs, 10lbs, or 15lbs.

Once you have the right number of discs on, you just put it on the same as you would put on your existing weight. The big difference at this point is that instead of having to precisely set your stove and watch over it to make sure it doesn't go up or down in pressure, you just set it so that it jiggles once in a while, and that's it.

Here is an excellent article on the Presto three piece regulator weight, with lots of photos, including an image of the instruction sheet. Hope this helps!

I use the Bacon Wave.You line up i think its 14 pieces, then take a stabby thing through both sides, so they don't shrivel. Then microwave for like 14 mins (1 min a piece). There is a grease catcher at the bottom, so the bacon comes out not soggy. Easy to clean too.

thanks, that was a good read.
for those too lazy to click the link
>Was helping out u/JFreedom14 as he didn't feel like he was getting the most out of his EQ. For those who are new to it (I'm still pretty new also.. 2 or 3 months with the eq).. I was asked about preventing leak at the bags, as the o-rings get loose the more you swap out the bag.. I just use zip ties.

>The bags I use are just roasting bags I found on amazon.. you just cut them to whatever size you want.For those curious about my EQ session looks like.. this is it:

>My process with the EQ:

>* Wake up in the morning, turn it on (all glass in place) crank it to Max temp, and leave it for 20 minutes... Brew coffee during this time, essential step in the process!!!

• after the 20 mins, clean up the glass a bit (just make sure there's no extra ABV from the night before. Etc) and drop.temp to 185 (c)
  
• load cyclone bowl (I use ddave mod for whip, but stock bowl for bags, ddave was too hot in the bag for me, even on lower temps. I usually use about 0.25g
  
• put the bowl on the EQ, let it sit for 2-3 minutes, pour coffee
  
• suck all the air out of the bag, as it can get a bit from just sitting there, put it on, and turn on fan (always speed 1), sip coffee while bag fills
  >* I will usually do 2 bags back to back, then leave it (always stir between bags), filling a bag when I felt like it.. 1 cyclone bowl usually gets me 6 bags (I do 2 on 185, then turn it up to 200 and do 2 more then 230 for the final 2). By bag 4 you'll start to notice it is not as thick, but theres still lots of terpenes in there waiting to work their magic! It'll thicken up once you get to 230!
  That 1 cyclone bowl will usually last me about 2-3 hours.
  
  >I only turn off the EQ at night when I'm go to bed.

Look into the Lucky Iron Fish, they sell on Amazon. https://www.amazon.com.au/dp/B01LX5S5FP/ref=cm_sw_r_other_apa_i_0HISDb59YG9GR

• 2 oven bags $12
  
  
  
• Fiscars scissors $11
  
  
  
• ISO Alchohol $8
  
  
• Gloves $10 (box includes 20 so $2)
  
  So if you got this yourself it'd be like $35

I think this is the press they used. Just found my next gadget for Memorial Day. Cheers!

I use clear plastic turkey basting bags, which you can find at almost any grocery store. Or at Amazon: https://www.amazon.com/Reynolds-Oven-Cooking-Turkey-Count/dp/B0007M45XE

typically a piece of metal that sits on top of your bacon to keep it flat while cooking. This one looks like OPs

A pan scraper is your friend for this:

http://www.amazon.com/Progressive-International-Colored-Pan-Scraper/dp/B002BFHY4C/ref=sr_1_4?ie=UTF8&qid=1426794207&sr=8-4&keywords=dish+scraper

Soak the pot overnight and the next day use this on it.

Or, just stir your pasta while you're cooking it and turn the heat down a little. If you let it sit and boil at max you end up with burnt pasta on the bottom of your pot.

Nylon pot scrapers like this are also effective. I already have one at my kitchen sink, so I can also use it for labels.

Not gonna lie...this is used on a regular basis in my house! Lol
https://www.amazon.com/Solutions-Progressive-Microwave-Smores-Maker/dp/B001447LEE/ref=asc_df_B001447LEE/?tag=hyprod-20&linkCode=df0&hvadid=194899782153&hvpos=1o1&hvnetw=g&hvrand=7943400416700752108&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1025947&hvtargid=pla-310766820842&psc=1

It's easy to replace with a steel knob more expensive than the Dutch oven.

Before you do anything with it.

i do recomend you get one of these
http://www.amazon.com/Creuset-L9403-45-Stainless-Steel-2-Inch-Replacement/dp/B0014JRN0Q/ref=sr_1_1?ie=UTF8&qid=1310843637&sr=8-1

make it oven worthy.

Thanks to Tastetastic's comment earlier The StufZ Burger Press

You're right, and its probably safe to just call it an hour and a half for most ribs. When I say ~50cents per bag, I just mean you can buy a box of 5 bags for $2.50 or 10 for $5, etc.

Like these?

I have this model and I like it a lot. I would recommend getting a pressure regulator so you don't have to sit there and stare at the pressure gauge while canning.

It's for use in a cone shaped food mill to help push the food through

https://www.amazon.com/Mirro-9605000C-Stainless-Accessories-Cookware/dp/B00V0EBE50/

Sounds like he had a Bacon Wave.

Looks like this -- The StufZ Burger Press

I use this set: https://www.amazon.com/gp/product/B01M130JJL/ref=oh_aui_detailpage_o03_s01?ie=UTF8&psc=1
Actually I use it a lot because I like rice with my meals.

Was helping out u/JFreedom14 as he didn't feel like he was getting the most out of his EQ. For those who are new to it (I'm still pretty new also.. 2 or 3 months with the eq).. I was asked about preventing leak at the bags, as the o-rings get loose the more you swap out the bag.. I just use zip ties.

The bags I use are just roasting bags I found on amazon.. you just cut them to whatever size you want.For those curious about my EQ session looks like.. this is it:

My process with the EQ:

• Wake up in the morning, turn it on (all glass in place) crank it to Max temp, and leave it for 20 minutes... Brew coffee during this time, essential step in the process!!!
  
• after the 20 mins, clean up the glass a bit (just make sure there's no extra ABV from the night before. Etc) and drop.temp to 185 (c)
  
• load cyclone bowl (I use ddave mod for whip, but stock bowl for bags, ddave was too hot in the bag for me, even on lower temps. I usually use about 0.25g
  
• put the bowl on the EQ, let it sit for 2-3 minutes, pour coffee
  
• suck all the air out of the bag, as it can get a bit from just sitting there, put it on, and turn on fan (always speed 1), sip coffee while bag fills
  
• I will usually do 2 bags back to back, then leave it (always stir between bags), filling a bag when I felt like it.. 1 cyclone bowl usually gets me 6 bags (I do 2 on 185, then turn it up to 200 and do 2 more then 230 for the final 2). By bag 4 you'll start to notice it is not as thick, but theres still lots of terpenes in there waiting to work their magic! It'll thicken up once you get to 230!
  
  That 1 cyclone bowl will usually last me about 2-3 hours.
  
  I only turn off the EQ at night when I'm go to bed.

You can order one here. Kind of silly.

Found the link to it!
Prep Solutions by Progressive Microwavable Plates https://www.amazon.com/dp/B001447LEE/ref=cm_sw_r_cp_apa_i_RvPYCbKWXA5FX

I've heard good things about this product. Instead of cooking, you can just drink the water it's boiled in. I haven't tried it myself but it's cheaper than new cookware

Lodge makes scrapers for their grill pans. They're not perfect, but I use them and don't hate cleaning mine.
https://www.amazon.com/gp/aw/d/B0073E3Q7A

There is an iron fish you can get on amazon that you can throw into the pot while you are cooking stews, sauces etc that adds additional iron to your foods and doesn’t change the taste.

https://www.amazon.ca/Lucky-Iron-Fish-cooking-Standard/dp/B01LX5S5FP/ref=mp_s_a_1_1_sspa?keywords=iron+fish&qid=1563135746&s=gateway&sr=8-1-spons&psc=1&smid=A24GX4JT8SAG0Q

Amazon has 3, maybe they'll ship you one.

http://www.amazon.com/Stufz-SZ-StufZ-Burger-Press/dp/B004HV1PDO/ref=sr_1_2?ie=UTF8&qid=1332124602&sr=8-2

Ah! here are the grill pan ones.

Use an iron fish! Indefinite use!

https://www.amazon.com/Iron-Lucky-Fish-alternative-supplements/dp/B01LX5S5FP

Lodge SCRAPERGPK Durable Grill Pan Scrapers, Red and Black, 2-Pack https://www.amazon.com/dp/B0073E3Q7A/ref=cm_sw_r_cp_api_UtbfAbGWWNKMQ

These work for me.

http://www.amazon.com/Emson-Bacon-Wave-Microwave-Cooker/dp/B0016P1AFM

If you've already got a Le Creuset, you can buy a stainless steel replacement knob. A lot cheaper than buying a new dutch oven just for the handle.

Added February 19, 2013

My thought was one of these iron adding cooking things.

Replaced the knob on my le creuset the week i got it with this.

You can also buy replacement knobs on Amazon.

You should try one of these: Lodge Manufacturing Grill Pan Scraper

Lodge ASHH11 Silicone Hot Handle Holder, Black https://www.amazon.com/dp/B004QM8W0I/ref=cm_sw_r_sms_c_api_34QpzbYKVHWJE

https://www.amazon.com/dp/B000HMBVQ8/ref=cm_sw_r_sms_c_api_i_tkd0DbCRAF5F2

Lodge makes plastic scrapers for this purpose.

http://www.amazon.com/Lodge-Manufacturing-SCRAPERGPK-Scraper-2-Pack/dp/B0073E3Q7A

This subreddit requires a link to purchase or pre-order.

Turkey-sized oven bag. Costs a couple of bucks. It's made to withstand high oven temperatures.

Do you cook the tomato sauce in one of these:
https://www.amazon.com/ekovana-Stackable-Stainless-Steamer-Insert/dp/B01M130JJL/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1505868413&sr=1-2&keywords=instant+pot+in+pot

I own the 23-quart Presto, works fine. I've got no complaints at all.

I don't remember if mine came with a 5-10-15 lb adjustable weighted gauge (this thing) or if I had to buy it separate, but it's a good addition.

If you don't have anywhere around where you can get the dial checked and calibrated every few years, then you should just rely on the weight instead since it'll always give you the correct pressure. Dials can give inaccurate readings over time, weights always work.

Called turkey bags or oven bags. You can get them at grocery stores, target, Walmart, fredmeyer, any grow shop and amazon.

You can look up "grill pan recipes" if you're looking for more to do with the pan beyond chicken and steaks. As for cleaning, somebody already mentioned these...

https://www.amazon.com/Lodge-SCRAPERGPK-Durable-Scrapers-2-Pack/dp/B0073E3Q7A

Of course chain mail, scrub brushes, or coarse salt will also work.

Any thoughts on using stackable pans like this instead?

Lodge sells plastic scrapers with "teeth" to get into the grooves for cleaning. I've never used them, but I know they're out there.
EDIT: here's a link to them
https://www.amazon.com/gp/aw/d/B0073E3Q7A?pc_redir=T1

Oh and replace the knob with this one for oven temperatures:

http://www.amazon.com/gp/product/B0014JRN0Q/ref=oh_o00_s00_i00_details

Yes, Chef!

Here's the Presto one:

https://smile.amazon.com/gp/aw/d/B000HMBVQ8/ref=pd_aw_sim_79_3?ie=UTF8&psc=1&refRID=QN89Y6WGNQNMJSVWJ2F3&dpPl=1&dpID=41jQrCY9ziL

Try a grill pan scraper

Its a S'mores maker

http://amzn.com/B001447LEE

Or at least some of one

Your stovetop might be a bit slanted. Put a bubble level on top of the element or burner grate, while it's cool obviously, and check. If it's not completely level, try to adjust it somehow, either by adjusting the legs on your stove, or just jerry-rigging something. Electric burners are more annoying to keep level. Also, make sure that the vent pipe is on tight enough. I'm not sure, from the vids, where exactly the steam is escaping from.

They're not supposed to hiss unless they start getting near 15 psi, at which time they'll start hissing and rocking, however they often do, and as long as you're maintaining temp, it doesn't really matter all too much; the moisture loss will be minimal, and you wouldn't have to worry about it running dry as long as you put in the 3 quarts of water you're supposed to.

As long as you make sure the pressure never dips under 11 and get your gauge checked regularly, you'll be fine.

Personally, if you live at or under 1,000 feet, I'd recommend you throw that one in your junk drawer and get this (here's it from the presto website). It's technically a replacement for gaugeless canners, but since the vent pipes are the same, it works. You can set it to 5, 10, or 15 lbs depending on whether you put on no, one or two rings. It will hiss and rock when it gets to the right pressure, and as long as you don't have the heat blasting, you can even process for 100 minutes with it. It makes it a lot easier to keep the pressure level. You also won't have to worry about the dial gauge being accurate.

I use the Ekovana Stackable Stainless Steel Pressure Cooker Steamer Insert Pans from Amazon.
https://www.amazon.com/gp/aw/d/B01M130JJL/ref=mp_s_a_1_1?ie=UTF8&qid=1521468122&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=ekovana&dpPl=1&dpID=51owU4b-K3L&ref=plSrch

> Consider a multi-pressure switch

I got a cheap stainless steel Presto before I knew much about pressure cookers. It's the kind with the old fashioned jiggle weight that regulates pressure. I found an adjustable weight regulator on Amazon that fit it perfectly and allows me to cook at low pressure.

Now I'm lusting over the fancy newer pressure cookers but I can't justify the purchase because my existing one still does everything I need it to.

You probably want THESE

You can also Google stainless steel stackers for pressure cookers

To all the people bitching about cleaning the gutters in the grill pan use this....http://www.amazon.com/Lodge-Manufacturing-SCRAPERGPK-Scraper-2-Pack/dp/B0073E3Q7A/ref=pd_bxgy_k_img_y

Stackable Stainless Steel Pressure Cooker Steamer Insert Pans

It's not great. They sell various styles of trays (I have the second one) to cook it. Tastes worse than stove top because it's not cooking in its own grease. And it never looks even remotely like the cooked images shown on the boxes.

You mean one of these bad boys?

The knobs are made out of a phenolic resin, and will start to melt @ temperatures above that. It's probably not going to emit any noticeable vapors, it will just melt and be useless. Despite the fact that there is the word 'formaldehyde' in the chemical name of the resin, no actual formaldehyde is left @ the end of the manufacturing process.
Replacement Lodge Stainless Steel knob $7.95
Replacement Le Creuset Stainless Steel knob $22.95
Why it's sometimes hard to find the stainless knobs in stores