Magefesa Practika Plus Stainless Steel 8 Quart Super Fast Pressure Cooker
Preserves vitamins and minerals which are usually lost with conventional cooking methods. (Pressure cooking retains important water-soluble vitamins and minerals lost in conventional cooking so meals are healthy and delicious). Reduces cooking time up to 70% so you will be using less energy and saving money. Pressure control system with 2 cooking levels: fast cooking -8 psi-, super fast cooking -15 psi. Made of 18/10 stainless steel. 5 additional safety systems: working pressure valve, pressure indicator valve, security valve, safety edge lid window and “easy lock” system (prevents opening before pressure is completely released). Bakelite and ergonomic handles. Easy fit lid. Induxal tri-ply base: 18/10 stainless steel, aluminum, and 18/10 stainless steel for even heat distribution. Trivet and steamer optional. Suitable for all type of surfaces: gas, electric, ceramic and induction stoves. Dishwasher safe pot. Ten-year warranty. Designed in Spain. Family of 6-8 people. Can be used as a pressure canner.
Product Features
- Pressure control system with 2 cooking levels: fast cooking -8 psi-, super fast cooking -15 psi
- Made of 18/10 stainless steel
- Designed in Spain
- Dishwasher safe pot
- Ten year warranty
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Kuhn Rikon vs Magefesa Two and a half years have elapsed since we purchased both a 3.3qt Magefesa and a 7 qt Kuhn Rikon. We use these pressure cookers daily. And, we love to cook!Kuhn Rikon and Magefesa Comparison:1. Kuhn Rikon’s lid closes effortlessly when the triangles on its lid and handle are aligned. The Magefesa requires more effort-especially if the cook is unaware that the circular pressure relief port on the lid needs to align with the molded circle in the lower portion of the handle…
A great benefit to those cooking at altitude I bought this because I live at altitude and water boils at about 200 degrees F here. That was enough to cause some significant problems in my cooking. Beans never softened. Artichokes took hours and still were tough. Corned beef was chewy after a day of slow cooking. I finally realized it was because of the effect of altitude. This pressure cooker solves it. I suspect any pressure cooker would. But this one looks good, has a setting for 15 psi (some only go to 12), was reasonably priced…
WOW! Pressure Cooker Stocks ROCK! If you routinely make any type of broth/stock, this is THE POT to use. I held off for a long while before buying a pressure cooker, cause I was afraid of it blowing up. I am not afraid anymore, cause this thing is built like a tank, seals like a bank vault door, and makes the most lovely stock you can image in 30 minutes. 30 minutes for a beef or chicken stock that has a depth of flavor, I haven’t been able to achieve in 15 years of regular stockpot simmering. WOW! Throw in all your normal…