Topic: c2go utensils

[goncalo]

Thanks for explaining it in great detail Phil. What are the main differences between each?

Confused, Goncalo : not sure what you mean by "each".  The only two types of pressure cooker with which I am familiar are (a) the old-fashioned type with two or three stackable weights and a tapered rod, and (b) the modern type with a rotary dial (unpressured, low pressure, high pressure) and two or more fail-safe vents.  I would avoid the old type like the plague (because I am risk-averse) but I have no compunction using the new type so long as I remember to turn the pot so that the major over-pressure vent (which is in the lid, and which allows the gasket to blow out if necessary) is always turned to the wall. If you were to have the latter pointing forwards from the stove and it blew, and you were standing in front of it, you could be horribly scalded.

** Phil.

P.S. See my earlier post today for one of the type I recommend.

Thanks Phil, I was confusing myself. I assumed there was more than the 2 types of cookers (old style and new style) and that's why my question. Thanks for the safety hints. I have really never used a pressure cooker, though I remember seeing my granny use one as a kid 

[goncalo]

so today I found a big cash-and-carry type asian market near my new house and guess what I found? The sonnex frying pans on sale. The price was identical to the best seller on ebay which RubyDoo pointed out, the no.4 came down to 15 euros and no.3 to 13 euros. I also managed to find ibco frozen shatkora lemon (a bengali lemon used in chicken shatkora) so my next step is to try the c2g bengali base, which I believe our friend Rob used in his chicken shatkora!

[Kashmiri Bob]

Hi ganomes.  Quality cookware, nice!  I used the c2go indian base for the shatkora.  Reckon all three bases are really good though.  They all seem inherently sweet; but the indian version even more so due to the addition of jaggery.   For me this base also came out very yellow (bright yellow in fact) compared to the more typical mustard colour. I liked this as it makes for a rather vibrant appearance in the finished dishes. One other thing I noticed is that Julian

[goncalo]

Hi ganomes.  Quality cookware, nice!  I used the c2go indian base for the shatkora.  Reckon all three bases are really good though.  They all seem inherently sweet; but the indian version even more so due to the addition of jaggery.   For me this base also came out very yellow (bright yellow in fact) compared to the more typical mustard colour. I liked this as it makes for a rather vibrant appearance in the finished dishes. One other thing I noticed is that Julian

[Kashmiri Bob]

Hi ganomes.  Quality cookware, nice!  I used the c2go indian base for the shatkora.  Reckon all three bases are really good though.  They all seem inherently sweet; but the indian version even more so due to the addition of jaggery.   For me this base also came out very yellow (bright yellow in fact) compared to the more typical mustard colour. I liked this as it makes for a rather vibrant appearance in the finished dishes. One other thing I noticed is that Julian