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Reddit mentions of Presto 01362 6-Quart Stainless Steel Pressure Cooker

Sentiment score: 8
Reddit mentions: 18

We found 18 Reddit mentions of Presto 01362 6-Quart Stainless Steel Pressure Cooker. Here are the top ones.

Presto 01362 6-Quart Stainless Steel Pressure Cooker
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Chicken, fish, meat, and vegetables cook to perfection fast; Helps tenderize economical cuts of meatPressure regulator maintains the proper cooking pressure automatically; Complete 64-page instruction/recipe book includedIdeal for use on regular, smooth-top and induction ranges; Our stainless steel pressure cooker may also be washed in an automatic dishwasher. When washing in a dishwasher, you must first remove the sealing ring and overpressure plug from the cover as these parts must be hand washedCover lock indicator shows when there is pressure inside the cooker and prevents the cover from being opened until pressure is safely reducedHelper handle for ease of handling; Extended 12-year limited warranty
Specs:
ColorSilver
Height8.75 Inches
Length9.12 Inches
Number of items1
Size6 qt
Weight6.6 Pounds
Width17.31 Inches

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Found 18 comments on Presto 01362 6-Quart Stainless Steel Pressure Cooker:

u/vapeducator · 5 pointsr/PressureCooking

No. I highly recommend AGAINST getting the T-FAL Clipso. It doesn't operate at the full pressure as most stovetop pressure cookers do. That means you won't get the full benefits of pressure cooking and you'll have to constantly alter the timing of any recipes from high to medium pressure. The closing mechanism on the lid overly complicates what's normally a simple process - for what purpose??? To be able to operate the lid with one hand, they say. That's utterly ridiculous. How are you going to get it to the stove with one hand when it only has two handles on the sides? I can move a pressure cooker with one long handle around with one hand.

Here's a better pressure cooker from Amazon that's cheaper and works like a pressure cooker is supposed to operate. I own 2 of them, a 6qt and a 4qt, and the lids are identical so they act as backup for each other. The 4qt. size is better to cook for 1-2 people, and it's usually better to use the smallest pressure cooker needed for the job to reduce the time it takes to build up and release pressure, so long as the pot isn't overfilled above 75% full.

u/healthynut00 · 3 pointsr/EatCheapAndHealthy

Kheema: serves 3

Ingredients

  • 1lb Ground Beef

  • 1 large russet potatoes skinned and cubed (inch)

  • 1 large red onion

  • 3 cloves garlic minced

  • 3 jalepenos diced

  • 2 serrano peppers julienned

  • cilantro 4 stalks diced

  • canola oil 2tbsp

    Spices:

  • 1tbsp: cumin powder, coriander powder, indian red chilli powder,

  • 1tsp: salt, garlic powder, ginger powder

  • 0.5tsp turmeric powder

    Method:

    In a pot on medium heat, add oil, onions and stir fry it till it become translucent

    Add jalapenos and garlic and story fry till light brown

    Add ground beef and mix well. Fry for 10mins constantly stirring on medium

    Add all the spices. Fry for 10 constantly stirring on medium.

    Add the pototes, mix, and fry for 10 mins on medium.

    Add 3/4 cup water, cover with tight lid and reduce heat to simmer.

    In 10 mins add serrano peppers. Cover and cook 5 mins.

    Add diced cilantro. Turn off heat.

    Let it cool for 5 mins and serve with rice, naan and daal.





    Daal: Serves 8

    Ingredients

  • 1 large red onion

  • 3 medium roma tomatoes diced

  • 2 cups spinach diced

  • 5 cloves garlic minced

  • 6 serrano peppers whole (stems cut off)

  • cilantro 5 stalks diced

  • canola oil 2tbsp

    Dried beans:

  • 4 cups yellow lentils (toor daal) (washed and drained)

  • 2 cups red lentils (masoor daal) (washed and drained)

  • 2 cups dried red kidney beans (washed and drained)

  • 2 cups black eye beans (washed and drained)


    Spices:

  • 2 tbsp: coriander powder

  • 1tbsp: indian red chilli powder, mustard seeds, coriander seeds.

  • 1tsp: salt, garlic powder, ginger powder

  • 0.5tsp turmeric powder, cumin powder


    In a large pressure cooker, add oil and mustard seeds and coriander seeds.

    Add onions and fry till translucent,

    Add serrano peppers, fry for 8 mins on medium

    Add all dried beans and mix well

    Add tomatoes, spinach, and all spices, mix well.

    Add enough water (should be about 3/4 full in a 6quart pressure cooker like [this] (http://www.amazon.com/gp/product/B00006ISG6/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1)

    Wait till the pot starts bubbling, then add the pressure cooker lid and let pressure build up on medium/medium-high.

    Once pressure is built up, cook time is about 8 mins of constant 15lbs pressure.

    Rapid depressurize the pressure cooker.

    Add cilantro

    Let it cool for 10 mins and serve with rice, naan and kheema or a dollop of fat free yoghurt.
u/loveshercoffee · 3 pointsr/PressureCooking

I've never seen one like this so I can't comment on the quality or anything.

I have a very inexpensive, no-frills Presto. It's not expensive but it works great. It's got a nice, heavy bottom that makes it great just to use as an extra saucepan as well. You can also buy an alternate weight for it (part number 50332) that will allow you to use varying pressures (5, 10, 15psi) with it.

u/Mister_Cupcake · 3 pointsr/PressureCooking

The pressure cooker doesn't have any settings. I have a presto and I just put it on my stove burner on the highest setting until the top thing starts rocking, then I turn the heat down to 1/3, which will keep the thing on top rocking for the duration I cook. That's how I cook everything. Most meats ~10 minutes, cool under the sink. Most vegetables ~1 minute, cool under the sink. I cook rice for about ~2mins, then set it aside for ~5mins, then cool under the sink.

u/neogohan · 2 pointsr/IndianFood

Do you have any Eastern markets nearby? I'm in a larger city (Nashville), and there are plenty of Indian, Chinese, Thai, Vietnamese, and other such grocers. You can get cheap authentic spices at these places. And really once you've got the spices, you're 80% of the way there.

Another useful thing to pick up is a pressure cooker. Many recipes implement cooking with these, and they're relatively cheap. I recommend one like this which has ample room (6qt) and is stainless steel.

Lastly, find some good recipes. I've become a big fan of VegRecipesofIndia despite being a pretty big carnivore. The restaurant-style dal makhani and rajma masala recipes are great and highly recommended.

u/highdra · 2 pointsr/Libertarian

I have this one and [this one] (http://www.amazon.com/Presto-1755-16-Quart-Aluminum-Pressure/dp/B000QJJ9NY). The big one is for canning (meat and or low acid vegetables) but I've done huge batches of food in it too.

u/DianeBcurious · 2 pointsr/PressureCooking

First, I doubt you'd get a satisfactory electric pressure cooker for that low a price (electric pc's are sometimes called "multi-cookers" too). It might work okay in the beginning (or not), but won't last well or may just have problems (or any non-stick inner pot will eventually need to be replaced), etc.

If you want an electric pc, I'd suggest waiting for upcoming Black Friday and getting one of the models of the brand "Instant Pot" (IP makes various models, though the DUO60 7-in-1 is the best selling of all). Probably most of the IP models will have very significant sale prices on Black Friday and Amazon Prime Day (twice a year). There are also lots of Facebook groups for those with IP's where you can get support, questions answered, tips, recipes, etc.

If you don't mind getting a stovetop pressure cooker instead of an electric, one inexpensive one that works really well is Presto (about $35?). Some people turn up their noses at most of the less expensive stovetop pc's but we've had Presto's in our family for years and they're still going strong. The least expensive ones will be made from aluminum rather than stainless steel, but they still work fine for pressure cooking (though won't do some of the other things many electrics will do and have other disadvantages). Presto also has stainless steel models now:
https://www.amazon.com/Presto-6-Quart-Stainless-Pressure-Cooker/dp/B00006ISG6
more Presto:
https://www.google.com/images?q=presto+pressure+cooker
https://www.google.com/search?q=presto+pressure+cooker

You said you found one on Amazon for $38. Would have been good to give a link to the exact one you're referring to.
But what did the Customer Reviews at Amazon say for that one?
.

u/plaidosaur · 2 pointsr/food

I took a second look and I see what you mean. But you can pressure cook at home! I cook all my chicken in this guy. Nothing comes close in terms of juiciness and tenderness except for rotisserie.

u/drunkferret · 2 pointsr/slowcooking

I've owned a lot of slow cookers, and just recently got a pressure cooker..so I may have some new toy bias...but ffs I love that thing. Every big tough slow piece of meat I cook in it comes out amazing..and I can sear in it, deglaze it all in the same pot. For 30 bucks too. I have this one I got during a sale, so 45 now apparently.

Though, they're scary, so I understand sticking to slow cookers...I've never owned one smaller than 6 quarts though honestly. Where would the meat go!?

u/SteelToedSocks · 2 pointsr/veganfitness

Not quite. An Insta-pot is a multi-function cooker. Insta-pot is a brand name. I use this Fagor 4 qt. It can slow cook, steam, sauté, pressure cook, and even make yogurt. I originally bought one to replace a regular pressure cooker which wasn't as idiot-proof as I needed it to be.

The multi-cookers are awesome, especially if you're cooking bulk meals and have a small kitchen. They're way easier to use than the standard pressure cooker and have more temperature control than a slow cooker. Downside is that they're not as bomb-proof as the standard pressure/slow cookers and only have a shelf life of (I'm guessing) 2-4 years of regular use.

A pressure cooker lets you cook soaked beans in 30 minutes as opposed to 2.5 hours. Long grain rice in 8 minutes instead of 28. If you're intending on spending you're whole Sunday prepping your meals this will greatly cut down the effort and save some on your energy bill too.

u/ahecht · 2 pointsr/PressureCooking

> $40, Presto - Stellar reviews, however, the product is aluminum and not stainless steel as advertised. Reviews warn about rusting and overall poorer quality in models purchased after 2012.

Presto makes both aluminum and stainless models:

u/1982throwaway1 · 2 pointsr/shrooms

1/2 pint jars or these 1 pint twist lids (yes the plastic is fine) work great but make sure they're twist lids.

You can find vermiculite stupid cheap if you can find a hardware store that has verm used as insulation (this also works great). If not, you can find small bags in garden sections everywhere for 5 to 10 bucks.

Brown rice from any grocer and a coffee grinder, or blender but a coffee grinder is best to make your own brown rice flour.

A pressure cooker Isn't a must but you probably want one. This is a good one because it will hold many jars and will also hold quarts if you go there in the future. You don't want this one because it's not big enough.

If you're just doing the 1/2 pints you can use steam/fractional sterilization in a pot with a lid (Google it) but I wouldn't use this for the plastic pints.

These are a few money/supply tips I can give and as far as the process goes, it's easier than you think. I'd say it's slightly easier than growing good bud but a different animal altogether. Don't worry to much about fucking up. It can happen, and if it does, you figure out what you missed and fix it. If you follow PF tek I think you'll do fine tbh.

As far as species goes, any cube will work. Reputable and cheaper source. There are others an r/sporetraders may be cheaper. not sure

I recommend against kits because they're not sustainable, you don't learn the process, they're expensive in the long run, may not be attainable depending where you're at.


u/mtux96 · 1 pointr/instantpot

That pc is aluminum. I would probably pass on that. Stainless steel is much better as it will not leech flavors you don't want into your meal like aluminum will, especially if you use it for acidic food like spaghetti sauce.

Some better options:

https://www.amazon.com/gp/aw/d/B00006ISG6/ref=mp_s_a_1_1?ie=UTF8&qid=1501187271&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=stainless+steel+pressure+cooker+stove&dpPl=1&dpID=41tlHqnnxSL&ref=plSrch

After doing my research, I chose the 8qt version of the following:

https://www.amazon.com/gp/aw/d/B0018A9ATS/ref=mp_s_a_1_1?ie=UTF8&qid=1501187425&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=magefesa%2Bpressure%2Bcooker&dpPl=1&dpID=41Oz0xosloL&ref=plSrch&th=1&psc=1

I haven't had a chance to use it yet, but I've read decent things about it. But I'd a little more pricey. When it comes to a kitchen tool you will have for awhile, it's probably best to spend some money on it rather than cheaping out on it. But then again I wouldn't spend $200-$300 on some of them out there.

Do your research and choose what's best for you.

u/YellowBrickChode · 1 pointr/shroomers

I found that pressure cooker on Craigslist brand new for $20. Some really nice old lady down the street was selling it. It's regularly sold for $45 on Amazon. As for the grand total, I think it's somewhere around $150-$200. I 'm too tired to add it up now but I'll PM you if you're interested.

u/mcysr · 1 pointr/PressureCooking

You're getting it! Your physics is looking good,Good work!

Now look at this:

https://www.amazon.com/dp/B00006ISG6/?tag=pressurecookerportal51-20

That little device at the top is a weight. It sits over an opening, keeping the steam in the pot, thus raising pressure inside of the confined space!

This is a conventional pressure cooker and if you take the weight off you loose pressure, as there is only an open tube leading down into the cooker.

OK, now, this weight is totally dependent on gravity, and the weight is not held on by anything else, there is no spring. I think this may have been a source of confusion.

So you can simplify your equation, as the Fatm is the same on both sides, before heat, the weight sits on a tiny tube, holding in steam as heat is applied, until the pressure overcomes the weight, regulating the pressure to your design parameters.

Did your mom let you try our little experiment? You turn that pot upside down and the weight falls off! Give it a try! But be careful!

Now this is fun:

http://www.popsci.com/science/article/2010-06/esa-satellite-maps-earths-gravity-3-d

See all those colors? Those are changes in gravity on Earth! Engineers at the GOCE did that. Now it may not be much, but it is effecting the weight. Do you see that the cooker may not work well in free fall?

u/djgrey · 0 pointsr/Homebrewing

I just started keeping plates and isolating individual colonies for propagation. Start up was pretty inexpensive:

  • $90 pressure cooker
    *$6 agar
  • $6 plastic, sterile plates
  • $5 inoculation loop
    oil lamp - made from an old salsa jar and some lamp oil I had on hand. I also use candles to help with an updraft, for whatever they're worth. I haven't had any contaminated plates with about 2 dozen made. I keep a bic lighter on hand for sterilizing the loop.

    I'm looking at getting a microscope and some methyl blue next, b/c I'm a little tired of estimating cell counts and viability. So far, the most difficult part of streaking plates is getting good quadrants. My inoculation loop is a fairly fine metal that just cuts into the agar, making it difficult to get a good streak. I usually end up with some individual colonies, but not as many as I'd like. It often ends up looking like this. This is a good example of an overfilled plate, due to not cleaning off my loop between streaks.

    My process is simple and hasn't caused any issues yet: cook up some DME to form a hot break (SG around 1.030), transfer it to some mason jars and stir some agar into one of the jars and put them all into the pressure cooker. Let the cooker do it's thing until all is sterile, which takes about 15 minutes or so from when the relief cap starts rocking. Then you let it all cool down inside the cooker, not too cool though or the agar will set in the jar. When it's still pretty warm I start pouring the wort w/ agar into the pre-sterilized plates. Last time I had some agar wort left over, so I froze it until I did my next batch in the cooker, re-sterilized it and re-used it on some more plates. As for the tubes, I have some borosilicate glass test tubes that can go in the pressure cooker as well, so they can be filled with a bit of the agar wort before they go in the cooker, then you lay them down on an angle to dry on a slant. My slants are still sitting in the fridge, empty... I've yet to transfer from plates onto slants for some reason.

    On hand, I have:
    Brett Clausenni (the darker colonies in the picture posted above)
    Ommegang's Hennepin
    Brett Lambicus
    Brett trois
    Brett Brux
    Orval's
    WYeast 3711
    Ybay saison blend
    Some wildlings
u/I_Am_Vick · -4 pointsr/india

Just give him a pressure cooker..!! He will be amazed and would never never ever expect it to come from an american..!! It is pretty standard marriage gift by the way..!

http://www.amazon.com/Presto-01362-6-Quart-Stainless-Pressure/dp/B00006ISG6