Presto 01370 8-Quart Stainless Steel Pressure Cooker
- Chicken, fish, meat, and vegetables cook to perfection in minutes. Quickly cooks and tenderizes economical cuts of meat.
- Stainless steel construction with a special tri-clad base for fast, uniform heating. Ideal for use on regular and smooth top ranges.
- Pressure regulator maintains proper cooking pressure automatically. Pressure regulator/steam release valve offers an effortless "quick cool" option.
- Cover lock indicator shows at a glance when there is pressure inside the cooker and prevents the cover from beig opened until pressure is safely reduced.
- Stainless steel steaming basket for cooking several foods at once with no intermingling of flavors. Includes a 64-page instruction/recipe book.
ChickooFredz
Who needs an overpriced electric one?
Save some money and get this stove top cooker. On Prime Day, I bought the 8qt. Instapot, watched some pressure cooker videos, and cancelled my order within the hour. I then bought the 8qt. Presto. It's heavy gauge stainless steel with an insulated bottom. A very good quality pot - not junky in the least. Their customer service is excellent, answering all of my questions, VERY knowledgeable. She (Deanna) advised me that the 6qt might be better for beginners due to the regulator being more visual/audible. You have to watch/listen to the 8qt. more carefully to know when to begin timing. Yes, the electric one will do all of that for you, but I'm figuring it out quickly, cooking in it 3 out of the past 6 days. If you happen to undercook as I did last night, you bring it back to pressure and cook some more, NO BIGGIE! And, if ever the power is out, gas stove users can still cook a fabulous meal in a fraction of the time. DON'T FEAR THE PRESSURE COOKER!
BoneNaomiFatty
Excellent Pressure Cooker => If a Pot Can Change a Man's Life, This Is the One
2:19 0:00 This video is not intended for all audiences. What date were you born? JanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecember12345678910111213141516171819202122232425262728293031201920182017201620152014201320122011201020092008200720062005200420032002200120001999199819971996199519941993199219911990198919881987198619851984198319821981198019791978197719761975197419731972197119701969196819671966196519641963196219611960195919581957195619551954195319521951195019491948194719461945194419431942194119401939193819371936193519341933193219311930192919281927192619251924192319221921192019191918191719161915191419131912191119101909190819071906190519041903190219011900 Submit Adobe Flash Player is required to watch this video. Install Flash Player UPDATE: I've used this pressure cooker for several years now, and it's still doing great. I recently had to replace the pressure plug, just because I was dumb and stuck a chopstick through my old one. The replacement ring and plug pack was under $10, and the new plug is great. So this is just to say that this pressure cooker is still wonderful, and I use it at least once a week. ........................ I was raised on pressure-cooker food, but that was back in the day when pressure cookers had a removable weight that rested on top of the pot and rocked wildly. Knock off that rocking weight and watch as your dinner spews all over the ceiling. Well, pressure cookers have changed a lot since then. It's also worth noting that people no longer think Jefferson Airplane is the best. Since I got this pressure cooker, I've been using it to make stock (30 minutes makes a great veggie stock), beans, soups of all kinds, lentils, and even seitan (following one of the many great recipes you can find online). This cooker is great, not only speeding up cook time but making things possible that I just wouldn't do otherwise. A rich veggie stock can be rendered in just 30 minutes, meaning an excellent soup or lentil dish can be made in under an hour. So yeah, this pressure cooker has been running like a champ for me. I really like it. :) SOME TIPS: => don't overfill => less time is often better, when you're first learning your recipes => turn the heat down once you hear steam coming out => cooling the pot in the sink with water just takes a few minutes => my favorite recipes include making stock, chile, soups of all kinds, and artichokes ................. This product was NOT given to me as part of any promotion. I bought it after doing some comparison shopping and this review is entirely the result of my own opinions and use of the product.
LibbyBougere
Nice, well made, low price
Pros Well made, easy to use. No tricky digital controls and timers, and none needed. Works great with my Nuwave countertop induction cooker on medium, which is 275 degrees. once it reached pressure, I didn't have to touch it until it finished. if you want to time it, you just use the cooker timer. You can get replacement parts like the gasket, which is about all you will ever need to replace. Even the big handles are great. they stay cool.
DebbieHolland
Not too bad for a beginner
This is my first pressure cooker. I had always been afraid to use one because years ago my grandmother had said hers blew up on her. However, my son showed me the "ins and outs" of modern day pressure cooking when I went to visit him and now I wonder how I have lived without one all these years! Very well constructed, and very safe to use if you follow the instructions. Always check to make sure the vent pipe is not blocked every time you use it and you should not have problems. In about 3 weeks I have successfully made delicious chicken stock, beef stew, pot roast, spaghetti sauce, green beans, porcupine meatballs and cheesecake. I am NEVER going back!! The only thing I have made so far that I was not thrilled with was brown rice, and I believe that was because I put in too much oil. Not too bad for a beginner, though!
EricJaySanders
If you need a pressure cooker, look no more, just get this.
I have been using pressure cooker for years and I love using it. It saves a lot of time and gas. It is one of the most efficient ways to cook food as far as I am concerned. As the time of writing this review, there are already more than a thousand reviews. Most of them are positive so really there is not that much that I need to add about how good this pressure cooker is. The reason that I purchased this pressure cooker is that I need a larger one. I picked this Presto brand because this is a known brand with replacement parts easily available. Pressure cooker are built strong and they would last a long time. The only things that wear out are the seals. As long as replacement parts are available, you can probably pass this to your sons or daughters. At about $65.00, this is a very good price for a 8-quart stainless-steel pressure cooker that probably would outlast all of us. Yes, if you need a pressure cooker, look no more, just get this.
JesseMasonCapucci
Love this Pot!
I have used this many times, in fact I have never put it up. It is the most perfect size. Huge chicken, no problem, a lot of beans fast for dinner, still no problem. It is well made and easy to use and clean. I don’t care for the trying to figure out what the right size amount of steam that should be escaping from the vent, as I find myself constantly fiddling with my burner knob probably just my OCD. I have had to reapply the lid and cook food longer when I thought it was done more due to having the temperature too low than the pot not cooking. The pressure releases very easy and very quickly with just the flick of the press release valve, when it is called for and doesn’t take too long to realease naturally for other types of foods. This pot is not one bit scarey and it is a must have for your kitchen, forget about those instant pot things they don’t hold enough food to be worth hogging up counter space.
GauravAghi
It's a Whole New World!
I've been using my 8-quart pressure cooker for about two years now. I waited to post a review until I had some experience with it. Hands down, this is the BEST addition to my kitchen in 39 years of cooking. Not only does it cook food faster, it cooks it better. Foods are more flavorful, roasts are more tender. You can even cook them from frozen. It's not the best way, but in a pinch, it will do. I have been using it for making bone broth, and it is amazing. When I'm done cooking it (in one hour, not twelve), the bones crumble. You could feed them to a dog. And the broths are amazingly flavorful. Here are a few things I've learned: 1. If your pot stops steaming, or the steam slows way down, turn off the heat, vent off and investigate. So far paying attention to this has saved me from burning several dishes because I did not add in enough liquid for the amount of time I needed to cook, and once unnecessarily, but still worth investigating. This CAN mean that the vents are blocked, and pressure is building. Even though there is a safety valve, using it is still dangerous, and always a cleaning disaster. This has never happened to me, but it's happened to others which you can read about in the unsatisfied customer reviews. 2. If you are cooking something for a long time, use the basket. This will raise your food just a wee bit off the bottom of the pan, and prevent burning and sticking. 3. When removing the lid, tip it away from you, and make sure your face isn't over the pot. 4. When using a ceramic-top stove, bring it to temp on high, but then reduce the temperature to the lowest temp that will continue the pot steaming steadily. On my stove that means starting it at ten, but turning it down to between 5 and 6. This will help preserve the liquid in your pot and prevent burning, particularly if you are making a soup or cooking dry beans or pasta (in soup). I've been cooking for 39 years, since I was a small child. Growing up, we never had a pressure cooker, and I had some vague notion that they were dangerous. And it's true. Respect your pressure cooker. Pay attention to it if it stops talking. Don't try to open it until the little metal valve drops. Always check the holes in the lid before use to make sure they are clear. Replace your gasket and plug if they look worn, and every couple of years whether they need it or not. Other complaints I've seen are that it is very difficult to open and close. That is true. Especially when I was first using it. I was also challenged by lining it up just correctly. There is an arrow on the lid that is probably supposed to direct me to line it up with something, but I have no idea what. I've looked all over the outside, and I can't find anything. I've developed the knack, and the learning curve was longer than I care to admit. There were also a couple of times where I could not get it to close. I just had to completely take off the lid and start over. I think it had something to do with the lock valve and after a couple of tries, it just went on like it always does. Putting on the lid has also gotten easier with age, and I have no idea if it's because it was just "tighter" when it was new, and has eased, or if I've just figured it out. Put a little oil on the gasket once it a while. It helps. That's about it. If you're hesitant, I'd encourage you to give it a go. Not only is cooking faster and easier, it's also tastier!
JamesRippingale
After almost a year of use
After almost a year of use, this pot has not had any of the problems mentioned in a few reviews here. I have to wonder if they are not just biased users that want to discredit this product because they like someone else's... I looked and read reviews for a lot of other pots and decided for the money, I would buy this one. It is MUCH cheap than some of the "in vogue" pot being pushed by the "go healthy" crowd out there, and it works just fine. We wanted a pressure pot mainly because we wanted to cook bone broth. It used to take a day or so to cook bone broth (depending on the bones) and it's kind of scary to have a slow cooker going all the time. Now it takes 3 hours and we're done. I actually get a better gel than I did cooking for days in a slow cooker. But it does SOOOO much more. If you like pot roast, which takes all day in a slow cooker you can do it in less than an hour! We have eliminated wheat, so we wanted to try spaghetti squash, but it takes an hour to cook. But in the pressure pot only 10 minutes! Cut the stem off, cut it in half and scrape out seeds. Put it in the pot with a 1/2 cup of water, close the lid. Put it on the stove set to high and in minutes it's steaming. Turn the heat down about half, and cook for 10 minutes. Pull from heat, release the steam and your done. Cleanup is easy. a little soap on a sponge, take the seal out run it threw the sponge, was the rest of the pot (we do it by hand - don't be lazy), and your done. We've already got our money out of this by a long shot. We are expecting the seal to go bad one day - no big deal, ACE hardware has them in stock. It is very well constructed. If anything goes seriously wrong with it, we'll just go buy another one. We can buy a lot of these pots for the price of those expensive ones! So for these reasons I highly recommend the Presto 8qt pressure pot. I do not in any way have anything to do with Presto or any other biases. So this is a legit review. Happy cooking.
IreneMaciulis
How easy is it to make my own Homemade Chicken & ...
a few years ago, bought "Brand Name" Chicken Broth ~ Then Realized (1.)- I paid $3.98 for a quart! (talk about liquid gold) (2.)- read the LIST of CHEMICALS & PRESERVATIVES! SO, How easy is it to make my own Homemade Chicken & Turkey Broth! because we cook turkey & chicken all year! for "Fresh, Homemade Lunch Meat"! A neighbour showed me that I could Freeze it in Mason Jars! (only fill 3/4 full) upright or on their sides! So We have lots of Broth for Gravy, Stew, Soups! Colds! :) I bought 1 for my son, tried it, bought 1 for me! because of the 8 qt. - compliments the "Old" 6 Qt. Presto. I think that the extra 2 qt. will be better, esp. for turkey broth. - My Broth - put bones in strainer - cook for 20 to 30 minutes! Pull out strainer - let cool - take out LARGE Bones, Crush them - Chicken Bones with Your Fingers (like wet paper)! Turkey Bones with scissors, or Mallet if needed - TO EXPOSE THE BONE MARROW! - put back in for another 20 min. to extract broth! let cool, & simmer to reduce for 1 hour, or so until You like the colour.
MckenzieGlass
Really nice quality. I wanted a stove-top pressure cooker as ...
Really nice quality. I wanted a stove-top pressure cooker as I'm trying to have fewer electronic gadgets in my little kitchen. The Stainless Steel is of excellent quality and cleans up super. This is my first pressure cooker. Cooking food fast is not a big selling point for me. With pressure build up and cool down times, I'm mostly only saving 20% from stove or oven time (obviously much more time savings than a slow cooker). The selling point for me is what cooking under pressure does to the flavors. Where as my crock will give a wonderful stewed flavor to meats and vegetables cooked together - and lets face it, a shoe with potatoes a can of soup and some seasoning will taste good if left in a crock long enough - cooking in a pressure cooker gives you more distinct flavors and layers in the mix. Carrots still have the flavor of carrots but infuse and are infused with flavor from the other ingredients. A nice addition to the kitchen arsenal.