ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Pressure Cooker opinions please

Misc.

I'm thinking about getting a pressue cooker for the holidays. Essentially, I'm sold on the time saving but am debating whether I REALLY need to spend $100 on one. Is this something I need or will it be another occasional piece of equipment collecting dust in my kitchen?

How often (and for what) do you use yours?
What brands can you recommend?

Any info is helpful - I keep going back and forth and frankly, $100 is a lot of money.

Thanks!

MsgID: 112115
Shared by: Kathy/IL
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Pressure Cooker opinions please
  Kathy/IL
2 Pressure cookers
  marilyn
3 Kathy
  Karen
4 Pressure cookers are great - and cheap
  chita
5 Magefesa
  FrankJ
6 Ultrex pressure cooker...
  Kathy/Mi
7 Yes! Get a pressure cooker
  Char
8 ISO: love my Fagor Splendid - paid $80
  Amirah
ADVERTISEMENT
Random Recipes
  • Chili Meatloaf and Potato Casserole
  • Chili Meatloaf & Potato Casserole Meatloaf: 1-1/2 pounds ground beef 3/4 cup finely chopped yellow onion 1/3 cup saltine cracker crumbs 1 egg 3 tablespoons milk 1 tablespoon chili powder 3/4 teaspoon salt ...
  • Luby's Liver and Onions
  • LIVER AND ONIONS 12 ounce dry bread crumbs 1 extra-large egg 1 cup whole milk 1/4 teaspoon Lawry's Seasoned Salt 2 1/4 pound beef liver, sliced 1/4-inch thick shortening (as needed) 1 large onion, sliced 1/4-inch thic...
  • Salmon Pate
  • SALMON PATE 1 sm. onion, minced 1 (1 lb.) can red salmon, skinned & boned 1 (8 oz.) pkg. cream cheese (low-fat is fine), softened 3 tbsp. lemon juice 1 tbsp. horseradish 2 tsp. dried dill 1/4 c. parsley leaves, ...
  • Unforgettable White Chocolate Frosting
  • UNFORGETTABLE WHITE CHOCOLATE FROSTING 18 ounces white chocolate baking bar, chopped 1 (3 ounce) pkg. cream cheese, softened 1 1/2 cups butter, cut in pieces In a heavy saucepan, melt chocolate over low heat. Cool un...
  • Breaded Turkey Thighs with Mustard Sauce
  • BREADED TURKEY THIGHS WITH MUSTARD SAUCE 1/4 cup cider vinegar 2 tablespoons Dijon mustard 2 tablespoons brown sugar 1 teaspoon grated fresh ginger 1/2 teaspoon dried thyme 2 boneless skinless turkey thighs 1/2 cup fr...
  • Albuquerque Cheese Dip
  • ALBUQUERQUE CHEESE DIP 1 pound velveeta cheese 5 slices of bacon, crumbled 1/2 cup (125 ml) finely chopped onion 1/2 cup (125 ml) milk 1/4 cup (60 ml) chopped tomato tabasco to taste Cook bacon. Crumble. Coo...
ADVERTISEMENT
  • Yellow Squash Pie
  • YELLOW SQUASH PIE 1 (9-inch) pie shell, lightly baked 5 medium-size yellow squash, sliced (remove seeds if they are large) 3/4 cup sugar 1/4 cup butter, melted 2 egg yolks, beaten 1 tbsp all-purpose flour 1 tbsp lemon...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Pressure Cooker opinions please
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!