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Input:
Question: Why is the cooking pressure listed as only 9psi?  The standard for recipes is 15psi.
Document: Slight slant in the pot allows it to be stacked with other pots and pans- Deep pressure cooker pot:  as it should be- Added extra pot is helpful and useful - a &#34;nice-to-have&#34;Cons:- This is a bit on the small side, so for those who want to do large scale cooking may need to get the larger size that doesn't come in this set package. But for single meal cooking this is good size.
Sometime I use both at the same time  but I put the critical recipes in the Fissler. I also use the pans for simple things like poaching and steaming. They heat evenly and are great all around pots in addition to being a great cooker.
I will give a 5 star for this product. The regular cover has some problem, Amazon agrees to give me refund, but we decide to keep it since we don't use it any way. Otherwise, very good pressure cooker. you will notice the difference.
Got this earlier this year, based on family member recommendation.Summary: Great, high quality, modern looking, sturdy pressure cooker from a company that has been a high-quality name in pressure cookers for a long timePros:- High quality construction: everything is rock solid. No real &#34;flimsiness&#34; anywhere.
I have owned Pronto, Fagor and now this set. Immediately you can tell that this is a higher quality set in terms of materials and construction. It took a little getting used to the indicator for low and high pressure and you regulate the pressure with the intensity of heat from your stovetop. On the Fagor you set the pressure with a knob and it vented when it reached pressure but there was some variability and the plastic bits in the handle degraded.
This pressure cooker is definitely worth the money. It is a very high quality, well made set. I love that there are two pans as the smaller one is great for chicken thighs, ribs, etc. The bigger one is great for stews, whole birds etc. I previously had an electric pressure cooker but this one is so much better. It is also easy to clean.
The taste of the food is outstanding--this is the first time that I've made black eyed peas that the flavors I put in the pan actually melded in a very good way (and I do know how to make black eyed peas the Texas way). My last pressure cooker was a "jiggler" Presto and I was comfortable using it as I had grown up with these types of pressure cookers.
I make meals with this weekly to make beans, rice, oatmeal,meats and vegetables. I work and have to make meals quickly in the evenings and this allows me to tackle things like making hummus from dry garbanzos an hour after I arrive home. The pressure cooker is very well made and except for the seal which may need a replacement every few years this will last a lifetime.
I was getting ready to use this and was following the directions which describe a different top with a setting for 1 or 2. This does not have the dial. Perhaps it has another set of directions somewhere which apply to this product?I'm dinging this with a rating of one for inaccurate directions. Will update if I can get an accurate manual on line somewhere.I was able to find the correct manual online. Still not sure why they provided the wrong manual with the pressure cooker.
I received this pressure cooker a a set for Christmas and I'm very impressed with how it works. I've used it for pulled pork, black eyed peas and collards for New Year's and used the smaller, skillet size pressure cooker for making some Yukon gold mashed potatoes (I used a ricer to mash--the cooked potatoes stayed dry since they were in the perforated pan above the water). My next project will be to make beef broth using some roasted bones and beef shanks.
Answer: There are 2 pressures -- low and high. I called the company and asked them about just what the amounts were.  My understanding is that we're looking at about 10 and 15 psi for the two pressures.  It would of course be fine to call them prior to a purchase and be sure of that for yourself.  I know that the high pressure setting works perfectly for the pressure cooking recipes I use.  Once the cooker is up to pressure, then you back down the heat to keep it there (and it holds it's pressure beautifully, on really low heat -- I was impressed), and that is when the timing of the recipes is done.  As I said, the recipes turn out predictably well, with the high setting. I have no idea what I'd want to do on low pressure, but that's another day.