How To Select The Right Pressure Cooker
Planning to buy a pressure cooker for the first time? Or are you considering upgrading to a newer model? The choices you are faced with are vast! Here we will review some important buying tips to help you make the purchase that is right for you.  Aluminum vs Stainless Steel Pressure Cookers: Economically, Aluminum pressure cookers are the lower cost of the two. Aluminum pots are lightweight and provide excellent heat conduction. With heavy use, however, aluminum cookware will stain and pit, although this doesn't effect how it cooks, it is important to note this intrinsic weakness.
Stainless Steel pressure cookers are nonporous, heavier and more expensive than aluminum models. Stainless steel is extremely durable and will last for years without pitting or staining. Alone, stainless steel is not an efficient conductor of heat, therefore models with a layered base are the best option. These bases are often layered with a disc of aluminum which substantially improves the heating characteristics and eliminates 'hot spots' which are common in stainless steel cookware.  What Size Pressure Cooker Do I Need?: Almost all pressure cookers are sold by the size of their total liquid capacity. The actual usuable capacity of the pressure cooker is infact only half to two thirds of it's liquid capacity, depending on the food being cooked. The space leftover in the pressure cooker is required for steam build up inside the unit. The most popular sizes on the market are 4-, 6-, and 8-quart liquid capacities. Let's take a look at these sizes to see which one will best meet your needs.
4-quart: A good size for singles, couples or for making one course for a family, such as veggies. A 4-quart pressure cooker can accomodate a whole meal for one or two people. 6-quart: This is the most popular size for families of two or more. Infact, most pressure cooker recipes are developed for this size unit. 8-quart: This size is for large families and is excellent for making super size batches of stock. Larger size pressure cookers are available and perfect for pressure canning in pint and quart jars. These larger units are often used by professionals to prepare meals for larger groups. Which Pressure Cooker Features Should I look For?:  PRESSURE REGULATOR: There are basically three types of pressure regulators - Although, the purpose is always the same. Pressure regulators provide a means of indicating and controlling the cooking pressure inside the pot.
- The first is a weighted valve pressure regulator (sometimes called the jiggle top). The weighted valve is placed on top of the vent pipe, which is a small opening in the cover of the pressure cooker designed to allow excess steam to escape during cooking. Weighted valve pressure cookers regulate the pressure inside the unit with a rocking motion. When you hear and see the pressure regulator begin to rock, the cooking time begins. Adjust your heat setting to a lower temperature to maintain a slow, gentle rock. This type of regulator will automatically release steam from the cooker in order to maintain 15 psi. Maintaining a slow and gentle rock is important because it keeps the steam release to a minimum.
- The second is a modified weighted valve pressure regulator. This valve is attached to the cooker. It does not rock, but instead, intermittently releases steam in short bursts letting steam escape when need to maintain 15 psi. Cooking time begins when steam starts to escape from the regulator. You will need to adjust your heat setting to a lower temperature to maintain a slow release of steam. Pressure cookers with this type of regulator are often priced a little higher then those with a weighted valve.
- The third is a spring valve pressure regulator. This is a short (about 1") valve that indicates the level of pressure inside the cooker. It usually offers two cooking pressures, most likely 10 and 15 psi. Pressure cookers with this type of valve are usually more expensive than units with the other types of regulator.
Regardless of which one you choose, always select a regulator with a maximum operating pressure of 15 psi (pounds per square inch). This is the standard pressure used in pressure cooking. If your pressure cooker is lower than 15 psi, you will not realize the maximum time saving potential!  COVER INTERLOCK: Always choose a pressure cooker with a cover locking system. The cover interlock prevents pressure from building until the cover is properly installed and keeps it locked until pressure is safely reduced. COOKING RACK: A pressure cooker that comes with a cooking rack or basket will allow you to cook foods above the cooking liquid.
PRESSURE RELEASE: Some recipes will call for ''cool cooker at once" where you are required to place the cooker under cold running water or in a pan of cold water to quickly release the pressure in the pot. Other recipes will require the "natural pressure drop" where you just remove the pressure cooker from the heat source and let the pressure drop naturally. HANDLES: Better models of pressure cookers have ergonomically designed handles for comfort and ease of handling. A 6-quart or larger pressure cooker should have handles on both sides of the body to aid in lifting the unit. BASE: If you purchase a stainless steel pressure cooker, be sure to look for a model that has a bimetal or trimetal base, typically an aluminum-clad bottom. This feature virtually eliminates scorching and provides excellent heat conduction and easy cleaning. INSTRUCTION/RECIPE BOOK: Instruction and recipe books are usually included with your pressure cooker. It should have both clear, detailed operating instructions and a good selection of basic pressure cooking recipes. WARRANTY: Look for a pressure cooker that offers an extended warranty. COST: Prices will vary widely depending on the “bells and whistles” on the various models you review. SWEET & TANGY BEANSA tasty side dish to serve with grilled hot dogs, hamburgers, or chicken.
Ingredients:1 bag (16 oz.) dried Great Northern white beans
3 slices maple bacon, diced
1 cup chopped onion
1 large green pepper, diced (about 1 cup)
2 cans (10 3/4 oz. each) tomato soup
1 cup water
1/3 cup packed light brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons cider or white vinegar
Directions:- Wash, sort and soak beans overnight, or use quick soak method.
- Cook bacon in 5-qt. or larger pressure cooker over medium heat until crisp. Reserve drippings in cooker.
- Cook onion and green pepper in drippings 2-3 minutes stirring occasionally.
- Add soup, water, brown sugar, Worcestershire sauce and vinegar.
- Stir in drained, soaked beans.
- Lock lid in place; bring pressure to second red ring over medium-high heat. Adjust heat to stabilize pressure at second red ring. Cook 17 minutes.
- Turn off heat; use natural release method. Remove lid, tilting it away from you to allow steam to escape. Serve.
Pressure Pointers: To quick soak beans, combine sorted rinsed beans and 10 cups water in pressure cooker. Bring to boil. Lock lid in place; bring cooker to second red; cook 2 minutes. Release pressure with cold-water method, remove lid; drain beans. Proceed with recipe.
To prevent foaming up and clogging the steam vents of the cooker, it is recommended to always add a tablespoon of oil when cooking beans and grains. Since bacon drippings are reserved, no need to add extra oil to this recipe.
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Aluminum vs Stainless Steel Pressure Cookers: Economically, Aluminum pressure cookers are the lower cost of the two. Aluminum pots are lightweight and provide excellent heat conduction. With heavy use, however, aluminum cookware will stain and pit, although this doesn't effect how it cooks, it is important to note this intrinsic weakness.
What Size Pressure Cooker Do I Need?: Almost all pressure cookers are sold by the size of their total liquid capacity. The actual usuable capacity of the pressure cooker is infact only half to two thirds of it's liquid capacity, depending on the food being cooked. The space leftover in the pressure cooker is required for steam build up inside the unit. The most popular sizes on the market are 4-, 6-, and 8-quart liquid capacities. Let's take a look at these sizes to see which one will best meet your needs.
PRESSURE REGULATOR: There are basically three types of pressure regulators - Although, the purpose is always the same. Pressure regulators provide a means of indicating and controlling the cooking pressure inside the pot. 
COVER INTERLOCK: Always choose a pressure cooker with a cover locking system. The cover interlock prevents pressure from building until the cover is properly installed and keeps it locked until pressure is safely reduced. 
