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HomeCookwareCookware SetsMagefesa Star R 12-Quart Stainless Steel Pressure Cooker |
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|  | | | Customer Reviews: | | | Average Customer Review: ( 3 customer reviews )
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Most Helpful Customer Reviews
10 of 10 found the following review helpful:
 Best cooker ever Jan 06, 2011
By Jenny L. Claxton
"Mother of 10"
I am no pressure cooker expert, but of the few I have tried this on is the best ever. It is very simple to use and clean up is easy. Just seat the lid and screw down the knob on top which lifts the bar to give a safe and secure seal. If the cooker builds up too much pressure, there are 3 safety features to release the excess pressure- the third being that the bar bends, which I think is pretty clever. If that ever happens the bar can easily be replaced through their web site ([...]).
For cooking it does a great job. I can cook pinto beans from dry to done in just 25 min under pressure. Unlike cooking them in a pot on the stove, they maintain their shape nicely since there is no stirring when using a pressure cooker as there is with stove top cooking. You can cook nearly anything in the pressure cooker in a fraction of the time with great results; soups, stews, stocks, potatoes, beans, meats, sauces, and more. So when the clock hits 4 and you realize that you forgot to thaw the meat or soak the beans- no worries- the pressure cooker can handle it :)
If you can afford the price tag on this one, then get it. You won't be disappointed.
7 of 8 found the following review helpful:
Jerry Bernstein Mar 06, 2009
By Jerry M. Bernstein
Magefessa 12 quart pressure cooker.....IT IS GREAT!!! THE BEST PRESSURE COOKER I EVER HAD AND I HAVE 4 RIGHT NOW.
2 of 2 found the following review helpful:
 Not good for making stock Sep 20, 2011
By Joshua Graessley
I should have done more research. This unit has no pressure gauge (obvious from the photo). What isn't so obvious is that it has two different releases. There's a weight over one and the other one just sort of starts to leak before you really get it up and running.
When making stock, as I understand it, the point of using a pressure cooker is to prevent all those wonderful compounds that create the great aromas from escaping in to the atmosphere. Ideally the pressure cooker will not vent at all. Of course, without a pressure gauge, there's no way to know if you're getting close to venting without actually hitting the limit to the extent that something lets off some steam. Coupling that with the second thing that just starts venting at random, this thing is useless for making stock. It might be great for canning. I wouldn't know, I don't do that.
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