The press material put out by Fagor really emphasizes speed with this model. It allows you to cook your favorite dishes up to 70% faster, and with even less time in some cases. They even say you can prepare cheesecake with this model! That doesn’t sound particularly appetizing to me, and I’m probably never going to try it, but it’s an interesting suggestion. And when it comes to more traditional foods you prepare with a pressure cooker, this product does its job perfectly. It’s a bit more expensive than my first suggestion, the Presto 6-quart, but the minor differences are well worth the extra $20 or so. The basic process is the same but nifty extra like the front handle and steam basket make things just a little easier.
I like the design of this model and it works well whether you’re using a gas or electric stove. It has all of the key features you’re looking for, and the lid snaps comfortably into place while unlocking just as easily.
During the cooking, the valve regulates the pressure nicely and lets steam escape at a good pace. I also like how the event doesn’t really jiggle all that much or froth while cooking, and yet it still does its job.
Fagor is a company that cares about a green environment and they follow careful guidelines in the production and manufacturing of their products. That’s a neat thing to know if you’re the type of person who wants to be more environmentally friendly.
I tried several dishes with this model, but my main test was my scrumptious meatball recipe. I’m not going to tell you all of the ingredients that I put into my secret recipe, but suffice it to say that the final product is juicy with the right combination of chewiness while being loaded with flavor. This comes from a combination of the texture from the meat I use, the various herbs and spices, and being surrounded by a delicious sauce. I usually slow cook my meatballs and let them simmer in a fresh tomato sauce, but Fagor said I could do it in 4 minutes. Hmmm… Let’s see if they lied.
I knew right away that 4 minutes was cutting it a bit thin for my particular meatball recipe. So I decided right off the bat that I would extend the cooking time. But I can see how if you have a less complex recipe, 4 minutes would probably work just fine.
I also have the problem of wanting to drain the excess fat from my meatballs without having it cook in my sauce as well. So I decided to pressure cook my meatballs for 7 minutes. Then I drained all the excess fat and oil away. After that, I put my meatballs and my sauce back into the pressure cooker for another 7 min. and the results were absolutely wonderful! I really couldn’t tell the difference between these meatballs cooked under 20 minutes and the ones that usually prepare that can take several hours.
As you can see, you can adjust how you use this Fagor model to fit your own recipes perfectly. It cools down in a reasonable amount of time, and the whole process is entirely safe thanks to solid construction and well-placed steam vents. That extra handle seems like such a simple addition, but it really works wonders when you’ve got a lot of things to take care of, and you need to get a good grip. I didn’t get a chance to use the steam basket yet, but it’s definitely something I know will come in handy. I highly recommend this pressure cooker as a product you can use regularly to not only cook food faster, but to enhance the taste as well.