ADVERTISEMENT
- Real Recipes from Real People -

ISO: an economical pressure cooker that

Misc.

Is stainless steel so I can use it on my ceramic top stove?? Anyone have
a preference of a certain model?? I see a Fagor on the QVc Shopping club
that is stainless steel and comes with a big cookbook, anyone use this brand?
thanks for any input.

MsgID: 112449
Shared by: Brenda
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Appetizers Using Old English Cheese - 4 recipes
  • OLD ENGLISH CHEESE SPREAD The peppy flavor of horseradish will awaken your taste buds. SPREAD INGREDIENTS: 1/4 cup mayonnaise 1/4 cup milk 1 pound LAND O LAKES® Deli American Cheese, cut into...
  • Grilled Cheddar and Chutney Sandwiches
  • GRILLED CHEDDAR AND CHUTNEY SANDWICHES 2 garlic cloves, unpeeled 1 1/2 Tablespoons unsalted butter 3 Tablespoons bottled mango chutney, minced 4 slices of homemade-type white bread 3 ounces sharp cheddar cheese, slice...
  • Blackberry Limeade (and homemade blackberry juice)
  • BLACKBERRY LIMEADE 4 cups fresh or unsweetened frozen blackberries, thawed, plus extra for garnish 1 cup turbinado (raw) sugar (or grated palm sugar) 1 tablespoon grated lime zest (or 1 kaffir lime leaf, crushed) 1 gr...
  • Cranberry Pumpkin Bread
  • CRANBERRY PUMPKIN BREAD 1 3/4 cups flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1 cup pumpkin 1/2 cup oil 2 eggs 1 1/2 cups Ocean S...
  • Chocolate Volcano Birthday Cake (baked in a metal bowl)
  • CHOCOLATE VOLCANO BIRTHDAY CAKE "I designed this cake with kids in mind. Its fun dome shape can be transformed into a flower, a ladybug, or a spider, and the filling is sweet and simple. If you prefer, bake it in stan...
  • Macadamia Nut Sauce - I think I found it !
  • MACADAMIA NUT SAUCE 1 cup macadamia nuts 1 tbsp butter 2 tbsp flour 1 cup each whole milk and heavy (whipping) cream (OR 2 cups half & half) 3 tbsp sugar 1 tsp kosher salt 2 tsp vanilla extract 3/4 tsp lemon juice Fi...
ADVERTISEMENT
  • Artichoke and Romano Crusted Chicken Breasts
  • ARTICHOKE AND ROMANO CRUSTED CHICKEN BREASTS 4 boneless skinless chicken breast halves Salt and pepper to taste 1/4 cup mayonnaise 1 tablespoon fresh lemon juice 1 clove garlic, minced 1 tablespoon minced fresh basil ...
  • Ghoulish Punch (using Jello)
  • GHOULISH PUNCH 2 cups boiling water 1 pkg. (8-serving size) JELL-O Lime Flavor Gelatin 2 cups cold orange juice 1 bottle (1 liter) seltzer, chilled Ice cubes 1 pt. (2 cups) orange sherbet, slightly softened 1 orange, ...
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
  • ISO: an economical pressure cooker that
  • 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!