Pressure Cooking

[Elizabeth Sunderland]

Hey Everybody,

Recnetly, my toddler son dropped my six or seven year old pressure cooker (Aeternum) and one of the handles popped off. Does anyone out there know if these things have a warranty and if so, for how long (like a lifetime warranty, maybe???). If not, does anyone know how I can get it fixed?

Thanks in advance,

Elizabeth

[garymill]

Hi Elizabeth,

They just have a one year warrenty, I should know since we sell these.

You can get replacement parts right from the importer of these by calling 1-800-645-6360

Gary

[MJS]

Hi everyone.
Just got a pressure cooker -my first- recently. Haven't used it yet. Coupla quick questions.

1) Are there cookers with removable cooking bowls inside; or can I buy these; or do I have to wash out that big heavy pot all the time?

2) Do I use a flame deflector even with an electric cookstove? Does this increase the cooktime?

Thank you all.
Mara

[Bruce Paine]

MJS,

I understand your problem competely because I had the same problem, as I lived in electric cooking environs for almost 15 years.

First let me say that the nervousness and lack of balance that the electric brings is reason enough to either get a place that has gas cooking, on invest in a portable butane stove http://dvorsons.com/Iwatani/Propane/IwataniPropane.html or two and just keep buying those little canisters (good for two to three hours each and costing between less than one American dollar [in Chinatown and five dollars (sporting goods stores), depending where you shop).

If you have good venhilation, you can use a propane stove which is much cheaper and more convenient but also more dangerous to use.

So the best energy target is to live in a house that has a gas cooking stove.

Now if you are cooking on an electric stove, the best insert to use is ceramic and since none of the pressure cookers come with ceramic, or any cooking bowls, either, I recommend the Ohsawa Pot http://www.cybermacro.com/forums/for...frames/read/56.

The cooked grain will taste excellent and keep well either in a dark cool place or refridgerated for a short time, but what I have been learning is that grains that are cooked properly and with the right amount of water come out best without any insert (and you can keep it on the counter just covered with a sushi mat until all the grain has been consumed!).

For instance if you cook a cup of rice with double the amount of water and a pinch of sea salt, for forty minutes (adding the salt just as the first bubbles appear on the water surface, and then covering, locking and putting the rocker on the lid),and then letting the pot cool down (and the valve drops), before gently stirring the rice to loosen it up, that you will be gently energized by that grain.

But until you can cook on gas, I strongly recommend using an Ohsawa Pot.

On the electric or gas, without the Ohsawa Pot, use a flame deflector or tamer, but once you have a Ohsawa Pot, you won't have to worry about burning your rice.

Also, when you are ready, get a lighter and less expensive Aeternum pressure cooker http://www.aeternum.com/html_ing/pressione.htm.

It's much easier to use

Please enjoy!

Thank you, very much.

Bruce Paine

[MJS]

Thank you for the helpful info! For some reason I wasn't subscribed to this thread so I wasn't aware you had responded for some time.

[quince]

I heard lately some confusing info on pressure cooking so I'd like to hear more opinions..
A well known American macro councelor said that it is not necessary to pressure-cook rice and other grains in our climate(Central Europe) while when a friend of mine asked Michio about it he waived his hand and just said: pressure cook the grains! How come some of Kushi's students now make their own rules when he thinks differently?

[Bruce Paine]

quince,

There's no hard set rule on pressure cooking.

Though pressure cooking (brown rice, for instance) can cause the grain to open up more and be more digestible, soaking the grain for 6 to twelve hours beforec ooking it can also make the grain more digestible (and tasty) if one is either boiling or pressure cooking.

I discovered during the years I was cookng on electricity, that pressure cooked rice seemed to counteract the yinnizing effects of the electricity, somewhat and that cooking the grain in an Ohsawa Pot within the pressure cooker even enhanced the experience, but since switching to gas, I've found the energy even more calming and that one doesn't need an Ohsawa Pot to make delicious and digestible cooked grain, especially brown rice.

In our house, we alternate between pressure cooking our grain and boiling it.

While you might find a Kushi trained teacher who claims that boiling is best, I feel that to back it up, he or she will have to prove it, before I will do only it.

Thank you, very much.

Bruce Paine

By clicking above on the pressure cooker and then clicking on right you're directed to this website:

http://www.simply-natural.biz/cookwa...re-cookers.php

At top left is an Aeternum, at bottom middle is the Lagostina-Brava. It's interesting that on this webpage below that the Lagostina carries a 25 yr warrenty.

http://www.simply-natural.biz/Lagost...ure-Cooker.php

It states "While the Aeternum pressure cookers are covered under a 1 year warranty, the Lagostina ones have a 25 year warranty."

Then why if it's only about 8.00 more is it not shown at top & left of the page devoted to pressure cookers?

Using a 15 yr old Aeternum (replaced seals 3X and black handle slips off & on-- still working though). Wander what either warranty will cover?


Mary Ellen

[Helen84]

Hi Mary,

Pressure cooker guarantees usually only cover the major components from manufacturing defects. They don't cover seals, rubber components, or even, in most cases, mobile parts. They don't cover parts from breakage, only manufacturing defects. You will almost always discover a defect within a few months, so the fact that it has a 25year warranty or a one year warranty is pretty much irrelevent. Although there is one brand "Silampos" that also guarantees the Thermal "sandwich" Base of their cookware against failure (separation of the thermal layers) for 25 years.

If you want to repair your pressure cooker, however, the Pressure Cooker Centre in Australia has a huge selection of brands and all their spare parts, including Aeternum and Lagostina spare parts. They do ship worldwide.

Another extensive source of information about suppliers of replacement parts in the USA, can be found at www.missvickie.com

Helen

[ceebee]

Can someone help me out here? I'm just getting started with macro, well restarted I guess after many moons. I am cooking Michio's recipes for rice and grains/beans in a pressure cooker on an electric (yes, I know, god help me) range and need someone to tell me WHEN YOU'E COOKING THINGS FOR A LONG TIME, 50 min or so, HOW SHOULD THE LITTLE ROCKER THING ON TOP BEHAVE? Do you want it to 'rock gently' as some books have suggested? Or is it best to just let it get up to pressure on high, then turn it down to very low simmer so the thingy on top doesn't rock at all but you can hear the steaming sounds, etc. I let the millet and rice 'rock gently' and scorched it. If I had left the temp on med lo as the cookbook suggested, the rocker stopped rocking. Any help out there? thanks