Shaped like a classic stockpot, this pressure cooker has side grips and comes with a steaming trivet. Kuhn Rikon has revolutionized pressure cooking by inventing the automatic lid-locking system and the spring-loaded stationary safety valve. The only thing that hasn’t changed is the principle by sealing ingredients and liquids in, foods cook in a very short time retaining flavor and vitamins and conserving energy. The generous size allows the cook to make enough for a small army. Cook a whole chicken, a 4-pound roast, even cheesecake! The pot’s versatility will inspire you.

• Highest quality 18/10 stainless steel keeps its lustrous shine and will not rust, corrode, or chip.
• Solid thermal aluminum sandwich base conducts heat superbly for even cooking of all foods whether you use gas, electric, ceramic or magnetic induction.
• Spring-loaded stationary quiet safety valve has a visual indicator pin telling you how much pressure is inside the cooker and letting you know the precise moment to begin timing your food while eliminating the noise of escaping steam.
• Automatic lid-locking system prevents the lid from ever opening while the cooker is under pressure and no fewer that five safety features engineered into each cooker make Duromatic the worldwide standard of safety. UL listed

Trust All-Clad’s stainless steel stock pots to cook soups, stews, pasta and stocks to mouth-watering perfection. Stainless steel outside and inside with a layer of heat conducting aluminum on the bottom yield a pot that heats quickly and evenly, doesn’t react with food, and maintains its good looks over a lifetime of service. This handy set includes two steamer baskets. Use the larger one for clams, lobsters, pasta, and corn on the cob. The smaller one would be handy for shrimp and vegetables.

Reach for the All-Clad 12-quart multi-cooker whenever you cook up a big batch of pasta, a mess of corn on the cob, or clams for a crowd. Oven-safe to 500 degrees F, the multi-cooker comes with riveted stainless-steel handles. The included pasta basket and steamer basket feature lift-out handles to simplify draining and can be set aside if you are cooking soup or chili. The bestseller among All-Clad’s renowned cookware collections, the Stainless line provides serious and professional cooks all the virtues that make All-Clad’s worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between layers of stainless steel is a thick core of pure aluminum that spreads heat evenly across the bottoms of pots and pans and all the way up the sides. The interior is 18/10 highly polished stainless steel, so it’s stick-resistant as well as stain- and corrosion-resistant. The exterior is gleaming, stainless steel that works on conventional stovetops, and, with care, remains beautiful during this cookware’s lifetime warranty against defects–and beyond.–Fred Brack

From the Manufacturer
All-Clad Stainless Construction
With its 18/10 stainless steel cooking surface and hand-polished, mirror-finished exterior, the All-Clad Stainless collection is the ultimate reflection of style and practicality. The stainless interior is stick-resistant and cleans easily. The stainless-steel exterior gives the cookware a gleaming finish. All-Clad Stainless also features the company’s signature “stay-cool” long handles, lids fashioned from gleaming 18/10 stainless steel, and highly durable stainless-steel rivets. All-Clad Stainless cookware is one of five collections from All-Clad Metalcrafters. Designed to work on conventional gas and electric ranges, All-Clad Stainless cookware is the best-selling collection in a full line that includes All-Clad LTD, Cop-R-Chef, Master Chef 2, and Copper Core.

Features and Benefits
All-Clad pans with a stainless interior cooking surface are oven-safe up to 500 degrees. All-Clad pans with a non-stick cooking surface are oven-safe up to 400 degrees, but should not be used under the broiler. We recommend using a low to medium temperature when cooking with All-Clad. Higher heats are not necessary and may cause discoloration (see cleaning instructions below). Other features include:

• Beautifully polished, stainless exterior layer.
• Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won’t have “hot spots” when cooking.
• Stainless-steel interior layer/cooking surface.
• Long, polished stainless, stay-cool handles.
• Sturdy, non-corrosive stainless-steel rivets won’t react with foods.
• Polished stainless-steel lids fit evenly with the pan’s edges to seal in flavor of your foods.
• The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface.

Warranty
From date of purchase, All-Clad guarantees to repair or replace any item found defective in material, construction or workmanship under normal use and following care instructions. This excludes damage from misuse or abuse. Minor imperfections and slight color variations are normal.

Cleaning Instructions
For daily cleaning, warm soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left of the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper’s Friend. To use the Bar Keeper’s Friend, simply use a soft cloth or sponge and water and make into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad (excluding the Cop-R-Chef). The Bar Keeper’s Friend can also be used on the exterior of the All-Clad Stainless collection, LTD collection, and MC2 collection. For cleaning of the Cop-R-Chef exterior, simply use a brass/copper cleaner. If your water has a high iron content, you may notice a rusty discoloration. Use Bar Keeper’s Friend to remove it.

All-Clad Stainless Selection
In recent years, a professional-size 14-inch fry pan was added to the Stainless fry pan assortment, as well as several popular specialty pans, including: the small-size petite brasier with a dome-shaped lid; petite roti roasting pan; and the beautiful, large-capacity Dutch oven and French oven oval roasting pan with roasting rack. Both of these one-pot comfort food specialty pans comes with All-Clad’s popular high dome-shaped lid. Other specialty pans include a larger brasier pan with domed-shape lid; a complete family of round-shaped saucier saucepans for versatile stove-top cooking; a flare-sided Windsor pan in two sizes, designed for reduction and the creation of rich sauces; and a contemporary “Soup for Two” 3-1/2-quart soup pot; casseroles; an open stir fry; a versatile wok-style chef’s pan; and a “Pasta Pentola” 7-quart stockpot with colander insert and lid. All saucepans, casseroles, sauté pans, stock pots, and specialty items come with lids. Double boiler and steamer inserts, including the large steamer insert for 6-quart, 8-quart and 12-quart stockpots, are available as well. Stainless cookware sets are available in various sizes, from a starter 5-piece to a complete 10-piece set.

About All-Clad Metalcrafters
Based in Canonsburg, Pennsylvania, All-Clad Metalcrafters markets premium quality cookware to department and specialty stores in the United States, along with premium All-Clad bonded bakeware, All-Clad All-Professional kitchen tools, and a growing assortment of kitchen accessories, including All-Clad’s upscale tea kettle, measuring scoop set, stainless-steel mixing bowls, kitchen colanders, and 1-cup measuring cup. Featuring a unique metal bonding process, All-Clad cookware is used in many of the finest restaurants in America, and is sought by serious home cooks seeking all-professional cookware to enhance their cooking experience.

• 18/10 stainless-steel interior and exterior with brushed finish
• Encapsulated aluminum base for superior conductivity
• Includes stainless-steel pasta basket, steamer basket, and lid
• Riveted stainless-steel handles stay cool on stovetop
• Dishwasher-safe and oven-safe to 500 degrees F

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Find and compare the best prices and deals on Granite Ware 3-Piece 33-Quart Crab and Crawfish Cooker with Steamer and Drainer Insert at a reasonable price. This Granite Ware 3 pc 33 quart crab and crawfish cooker stock pot is constructed of porcelain on carbon steel. The convenient steamer/drainer insert is perfect for lifting out seafood when cooked. The result is a pot that heats rapidly, is easy to clean and has an inert glass surface so there are no PFOA’s or other chemicals to alter food’s taste, color or healthfulness. Porcelain enamel is the result of fusing powdered glass to a substrate by firing, usually between 750 and 850 degrees Celsius. The powder melts and flows and hardens to a durable vitreous coating on a carbon steel core. It creates a smooth, hard finish that won’t burn and resists staining. It’s also non -porous so it won’t trap odors or food particles and provides a low coefficient of friction – meaning that it cleans up easily and, it is corrosion and chemically resistant so it will last a long time. When fired, the vessel is placed on pins so the bottom and sides are hardened during the firing process into one smooth laminated glass surface. You may notice slight pin indentations where the glass has flowed around the pin that supports the base during firing. The pin marks do not compromise the finish or performance of the vessel in any way but you should take additional care in handling if using on glass top stove. The large capacity 33 quart pot is designed to accommodate big gatherings and produce outstanding results.

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Beef short ribs were a bargain meal during my graduate school days. How things have changed. My local butcher shop stopped carrying beef short ribs because they had gotten so expensive. “Most of the short ribs are being shipped to the Orient and this drives the price up,” he explained. “Now that the price has dropped a bit I’m carrying them again.”

When the weather turns cold I crave “stick-to-the-ribs” meals like beef short ribs. The ribs, a combination of lean meat and fat, are cut from the end of a standing rib roast, and this is what makes them so tasty. Many cultures have recipes for beef short ribs.

The Polish fix beef short ribs in a sauce made with bacon, onions, and caraway seeds. Texas short ribs are a different thing all together. “The Complete Round the World Meat Cook Book” by Myra Waldo contains a recipe for Texas short ribs made with bottled chili sauce. The book also has a recipe for deviled short ribs.

But I didn’t want caraway seeds, or chili sauce, or lots of spices in my short ribs, so I braised them in red wine. For a more complete meal I added onions, tomatoes, and carrots to the sauce. You may bake the covered short ribs in a 325 degree oven for two hours if you don’t have a slow cooker.

INGREDIENTS

3 1/2 pounds beef short ribs

2 tablespoons extra light olive oil (more if you need it)

3/4 cup regular flour

14 1/2-ounce can of no salt diced tomatoes and juice

2 cups red wine (cabernet or hearty burgundy)

3 inch-wide pieces of orange zest

1 teaspoon dried thyme leaves

1/2 teaspoon freshly ground pepper

1 teaspoon prepared chopped garlic

1 cup frozen pearl onions

3 carrots, peeled and cut into one-inch chunks

3 tablespoons gravy flour

METHOD

Ask the butcher to cut the short ribs in half. Remove extra fat from ribs with a boning knife. Dredge the short ribs in flour. Pour olive oil into a cast iron skillet. Brown the short ribs, front and back, and them set aside. Add the red wine to the skillet. Cook over high heat for two minutes to evaporate the alcohol.

Pour canned tomatoes and juice into the slow cooker. Add orange zest, thyme, pepper, and garlic.

Transfer short ribs to the slow cooker. Pour the red wine over the ribs and stir with a rubber scraper. Sprinkle pearl onions and carrots over the short ribs. Cover and cook on low for four hours. Using a slotted spoon, remove ribs from cooker and set on a large plate. Remove and discard orange zest.

Pour the sauce into a large pan and carefully skim fat with a spoon. Put gravy flour into a cup and, stirring constantly, add a little cold water. Pour this mixture into the sauce, stirring constantly. Cook over medium heat until sauce thickens. Return the short ribs to the sauce, cover, and cook over low heat for five minutes. Serve immediately with ciabatta bread and a green salad. Makes 6 generous servings.

Copyright 2007 by Harriet Hodgson

Forget what you heard horror stories about your grandmother's pressure cooker. To save time, taste and nutritional value suggests no cooking method today safe and reliable cookers. You can come home at 7:00 and have a full, fresh, homemade food on the table from 7:30 am or even earlier. Put this moist, bland microwave dishes behind you, and get ready to worship the cult of your family to accept.

Here is how a pressure cooker, its magical effect. The cover or lid locks into placeCreation of a closed system on a standard 15 pounds of pressure. At this pressure water boils at 257 ° C instead of the usual 212 degrees F. The higher temperature cooks the food faster. About three times faster than conventional oven cooking techniques. Small to medium-sized potatoes cook in five minutes, and a whole "roast" chicken dinner cooks in just twenty minutes. All foods, vegetables, in particular, retain their color and taste. Nutrients remain in the pot, rather than trappeddisperse in a cloud of steam.

For the use of family Kuhn Rikon 7-liter stainless steel pressure cooker is the gold standard. An aluminum plate in the database, sandwiched by stainless steel, cooks evenly on gas, electric, ceramic and induction hob. The old dance pressure valve, that fear is beejezus from your grandmother replaced with modern safety features that regulate pressure calmly and keep the lid securely closed while the contents under pressure.

Presto PrintingStoves have been for a long time and offer a variety of different sized stainless steel and aluminum pots. Professional chefs prefer stainless steel pressure cooker, because it is not reactive, and can easily be cleaned in the dishwasher, but aluminum is also a good choice when the weight is a consideration. You want to heat resistant double handles, one on each side of the pot, in every case. A 6-liter pressure cooker is a minimum size of a family. Go bigger if you use it as Canner.

Youare better off sticking with a name brand even if the price is taken into account your priorities. Quality control is probably better, but especially you be able to get spare parts if you need five or ten years. Gates lost. Seals are damaged or wear out. A loose lid has no effect on soup pot but it will push your pressure cooker out of business.

Many models come with useful accessories such as racks, coasters, orTo keep vegetable steamer, the food from sticking to the bottom of the pot. Most chefs brown meats before you glue the lid it does not occur. You may still want to avoid nonstick interiors, but. The occasional inconvenience a little extra cleaning far outweighs the risk of one or pitted peeling interior coating. Now begins the interiors are less of a potential problem with electric cookers.

Cuisinart makes a programmable electric pressure cooker worth considering.Priced between Presto and the Kuhn Rikon pressure cooker, its push-button controls and digital display make an attractive package. The Cuisnart can be programmed high or low pressure cooking, Browning, cooking, roasting or warming. And you admit that an electronic thermostat is more foolproof than setting a stove control, an accurate position. They give themselves some flexibility, but because you can not open the lid, and said the stove, man. With the stove models that youDrop can immediately open the lid of the pressure and by the unit under cold water.

Dozens of specialized print recipe pound available.