A few quick buying tips:
- Go with a spring valve for quieter more efficient operation or finger-tip pressure release that prevents clogging of the steam vent.
- You can also go for one with two pressure levels (High and Low) to keep you from pulverizing fish and veggies while you’re infusing them with great flavour
- I prefer the black hard anodized stovetop model over the electric one. Particularly because it makes the pressure cooker absorb heat faster making it more energy-efficient. And the pressure cooker stays looking new for years.
- Start with a 5-6L (that is the most versatile size) but if you can afford it get a set that uses the same pressure cooking top with a smaller 3-4L pan (for making side dishes, rice for one, pasta sauces, etc).
Are high-end pressure cookers worth the money?
Yes, and no. You get what you pay for and if you pay a lot you get a lot of hard anodized metal, stainless steel, bells & whistles and accessories. This extra metal retains heat like you wouldn’t believe and needs less energy to operate and makes things stick a little less.
No, in the sense that all that extra metal takes a few minutes longer to reach pressure, you can make accessories with things you might already have in your kitchen. The end the result is the same: pressure cooked food. Do not let budget get in the way of getting your first pressure cooker!