Topic: First try with the new pressure cooker disaster!

[BIR-TY]

And can you believe the moderator felt the need to 'moderate' my self censored use of (moderated) and (moderated) considering the drivel and nonsense that there has been on here lately

You agreed to some basic rules when you joined this forum. By using bad language, or thinly veiled alternatives, as in your case here, you broke those rules. Then you came back and did it again. You are taking up too much of my time. Is you grasp of the English language so poor, with such a highly  restricted vocabulary, that you can't find other words, which don't break the rules. Try using those swear words somewhere like a GPs surgery or in front of officials and see where it gets you.

Of course, you are correct as always, I should have never questioned you're validity as such a fine up standing member of this forum as you never break the rules do you?

your quote..."Is you grasp of the English language so poor" how ironic, you are a comic George. You make me laugh anyway ;D

[George]

I would also be interested to know why aluminium PSs are superior to SS. All my research thusfar would suggest the contrary but hey ho, I will no doubt be labelled a Troll again for even mentioning it. 

The most obvious advantage would be less likelihood of hotspots with aluminium because it has a better heat conductivity compared to stainless steel.

The problem with hotspots on stainless steel is very significant.

[Peripatetic Phil]

set up nicely for another load of (moderated) well done (moderated)

Not sure exactly what  point you are making here, BT : George has made a suggestion that another member should do something that I feel is potentially extemely dangerous, and I have responded by emphasising the risks involved.  Which part of this exchange do you feel is ***** ?

** Phil.

[George]

George has made a suggestion that another member should do something that I feel is potentially extemely dangerous

I've done no such thing. Perhaps you feel it's potentially extremely dangerous to cross the road.

The operating range was said to go up to 14 psi so I suggested a POSSIBLE way of increasing the pressure up to, but not beyond, that safe level.

The suggested method was to purchase additional, Prestige branded weights designed for that exact purpose. A check would obviously need to be done that any weights obtained would fit that pressure cooker and are designed/approved for use on that model. Your scaremongering is not helpful.

I checked my pressure cooker this evening. It's not a Prestige model, but Tower, also bought from Argos, a few years ago. It says the nominal operating pressure is 11.6 psi = 0.8 bar = 80 KPa

On the bottom of the pressure cooker it says the maximum pressure is 0.88 bar = 12.8 psi = 88 KPa

So on my Tower cooker it would presumably not be safe to try and increase the pressure up to 14 psi

What I don't understand is that 1 bar = approx 14.5 psi and equates to the average atmospheric pressure at sea level. So if these cookers operate at 7 psi or 11 psi, isn't that lower than normal pressure?

I just looked at wikipedia and it says:  "At a pressure of 15 psi (103 kPa) above atmospheric pressure, water in a pressure cooker can reach a temperature of up to 121 ?C (250 ?F)." So I guess the pressures given in the instructions mean 0.8 bar or whatever ABOVE atmospheric pressure.

[PaulP]

The figures are in addition to atmospheric pressure which is 1 bar at sea level.

[emin-j]

Most stainless steel pressure cookers have a base made up of aluminium and stainless 'sandwitched' together to stop the hot spots,stainless is also easier to clean,looks better after long term use,and doesn't suffer with acidic deterioration (unless you like aluminium in your food  ) plus the best quality PC are all stainless steel. Aluminium PC have thinner base's making it easier to burn food.

[Peripatetic Phil]

George has made a suggestion that another member should do something that I feel is potentially extemely dangerous

I've done no such thing.

Please, George, read my words.  I did not write "George has made a suggestion that another member should do something that is potentially extemely dangerous".  I very carefully wrote (adding stress on this occasion) "George has made a suggestion that another member should do something that I feel is potentially extemely dangerous".   You will, I am sure, agree on reflection that you have suggested doing something that I feel is potentially dangerous; whether it actually is or is not dangerous is another matter entirely.

The operating range was said to go up to 14 psi so I suggested a POSSIBLE way of increasing the pressure up to, but not beyond, that safe level.

What you actually said was "14 psi is well within the normal operating pressure" and that was factually incorrect.  The nominal operating pressure is 7 psi; the /maxiumum/ operating pressure is 14 psi.

Your scaremongering is not helpful.

Warning someone that, if they follow your advice, they are risking third-degree scalding of their face is not scaremongering; it is a common courtesy to try to ensure that no accident occurs that could reasonably have been avoided.

What I don't understand is that 1 bar = approx 14.5 psi and equates to the average atmospheric pressure at sea level. So if these cookers operate at 7 psi or 11 psi, isn't that lower than normal pressure?

No, that is why I used +7 and +14 psi in my earlier message.  The contents of an unpressurised pressure cooker at sea level will already be at approximately 14psi (as are we all); the pressure cooker /adds/ to that atmospheric pressure.

** Phil.

[Salvador Dhali]

Here you go for anyone wanting to discover the advantages of cooking base sauce with a pressure cooker:

http://www.argos.co.uk/static/Product/partNumber/8614869.htm

A 6L Prestige pressure cooker from Argos, for only GBP 14.99 (on its current half price offer)

What a bargain!

Aluminium is superior to stainless steel, too.

That's an amazing bargain, George.

But is aluminium really superior to stainless steel?

Or is it just down to personal preference?

I get on with both, but while I love my aluminium curry pan, I've always preferred stainless for my bigger pots/casseroles/pressure cookers, etc.

Each to their own, and all that, but I'd be interested to learn why it is your preference.

[George]

Most stainless steel pressure cookers have a base made up of aluminium and stainless 'sandwitched' together to stop the hot spots,

I agree that composite units, built like that, will be superior. I assumed that some pressure cookers are made of just stainless steel. If so, I don't think they'd be as good as aluminium alone.

[George]

I get on with both, but while I love my aluminium curry pan, I've always preferred stainless for my bigger pots/casseroles/pressure cookers, etc. Each to their own, and all that, but I'd be interested to learn why it is your preference.

"The primary problem with stainless steel cookware is that it is an extremely poor conductor of heat, which is obviously rather essential to cooking"

For other pros and cons, see: http://www.ehow.com/about_5427223_steel-vs-aluminum-cookware.html