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Best Pressure Cooker For Sterilization

First, can a pressure cooker be used to sterilize? Unbelievably, pressure cookers are a tool for mushroom cultivators because they can sterilize the substrate layer used for growing mushrooms. It can also sterilize large quantities of substrates. 

It would be best if you used a pressure cooker to kill the microorganisms living in the substrate because they can contaminate your mushrooms, rendering them inedible. Even though pressure cookers only reach 7 PSI (Pounds per Square Inch), they generate sufficient heat to eliminate any pathogens that could contaminate your mushrooms. 

Generally, a pressure cooker must reach 15 PSI to sterilize the layer for mushroom cultivation. To prevent contamination during growth, this is the purpose of the pressure used to sterilize the substrate. 

Before opening the jars after pressure cooking, allow them to cool because this ensures the quality of the sterilization and prevents thermal shock, which can result in broken jars from rapid temperature changes. 

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Why Should You Use Pressure Cooker For Sterilization? 

There are numerous reasons for sterilizing items at home, such as sterilizing your kitchen utensils and other household items. At a time in their lives when they have a million other things to concentrate on, many new parents find an Instant Pot (or other brands of pressure cooker) to be a fantastic tool for preparing nutritious meals quickly. 

With a pressure cooker, it is possible to prepare a nutritious meal in a matter of minutes after the birth of a baby, when food preparation typically takes a back seat. 

A pressure cooker is ideal for steaming vegetables, making soup, and even cooking rice and other grains, allowing parents to eat quickly and healthily. 

Most of a parent’s time is also spent cleaning and ensuring that everything that meets the infant is clean and sterile. There are many specialized sterilizing machines and equipment on the market, but you can save space and money by using a pressure cooker. 

It is an excellent idea to sterilize baby equipment in a pressure cooker. It is possible to use a pressure cooker to sterilize baby bottles, pacifiers, and other feeding equipment, which is essential for any parent concerned with maintaining a clean environment for their child. 

How Long Does Sterilization Take? 

How long do substrates need to be sterile? The duration of sterilization is contingent on the substrate used. 15 PSI is necessary for agar and grain. This level of PSI eliminates contamination and decreases the likelihood that you will waste time. Here is a general list of sterilization times calculated at 15 PSI based on the substrate: 

Liquid agar solution 

45 minutes 

Quart-sized grain jars 

1 hour and 30 minutes 

Large 5-pound grain bags 

2 hours 

Large 5-pound sawdust 

2 hours and 30 minutes 

The sterilization time will vary depending on the size of your pressure cooker and how the bags were stacked. The timer is not started until the pressure cooker is full. Before starting the timer, wait for the pressure cooker to reach 15 PSI. Some individuals have discussed using an autoclave, an expensive pressure cooker used to sterilize substrates. 

What Else Can a Pressure Cooker Sterilize? 

The only type of sterilization that can be performed in pressure cookers is substrate preparation for mushroom cultivation. Pressure cooking for sterilization is quick, simple, and produces minimal clean-up mess. 

Glass jars can be sterilized for sauces, jams, chutneys, nut butter, homemade milk, yogurt, and any of your favorite recipes. We know that storing food in clean, sterilized glass jars and bottles is the most hygienic option. 

Tips: Always ensure that the item you intend to sterilize in a pressure cooker can withstand the process. Also, ensure that it can be used in a pressure cooker by consulting the manufacturers’ instructions. 

How to use pressure cooker for sterilization 

In general, the sterilization procedure for pressure cookers is as follows: 

  • If you are sterilizing a sample in a container (such as agar), ensure it does not exceed two-thirds of the container’s capacity. Place the lids on the jars, but do not entirely secure them; otherwise, the glass jars will explode. Additionally, you can cover jars and glassware with aluminum foil and secure it with masking or autoclave tape. 
  • Fill the pressure cooker with water to a depth of 1 to 2 centimeters (not enough to start covering the base of the sample). This should be de-ionized water, which can be obtained from our laboratory’s green faucets without hot/cold symbols. Insert a separator into the bottom of the pressure cooker so that the sample does not come into direct contact with the bottom of the cooker. In the video, only a spoon was used. 
  • Place the sealed pressure cooker on a hot plate over high heat. Ensure that the pressure valve is fully open. 
  • When steam begins to escape the pressure valve opening, completely close it, and reduce the heat to medium (approx. half the max). Start the timer when a pressure has built up inside the pot and steam is escaping through the pressure valve. The required sterilization time is typically between 20 and 30 minutes. 
  • When the time is up, please turn off the hot plate and remove the pressure cooker to allow it to cool for approximately 10 to 15 minutes. 
  • Then, open the pressure valve gradually until steam no longer escapes. This is possible with the Hawkins Big-Boy by slightly lifting the pressure cap with a fork. If the moisture is released too quickly, the sample will boil explosively and spill all over, and in the worst-case scenario, the glass containers will explode. 
  • Open the pressure cooker and close the samples’ lids. Caution, it will be boiling. 

10 Best Pressure Cooker For Sterilization

When I sterilized my jars for canning, I was always confused about the timing and the pressure requirements, as these variables vary based on the size of the kettle.

There are numerous varieties of pressure cookers on the market, but not all of them are of the same quality, which might lead to fatal results. Prior investigation and study might assist in locating the ideal sterilizer and achieving optimal results.

The seven best pressure cookers for sterilization purposes are listed below. Always ensure that the item you wish to sterilize can sustain pressure, and consult the manual for your pressure cooker to avoid accidents.

1. Best Overall: All American 41.5qt Pressure Cooker/Canner

All American 41.5qt Pressure Cooker/Canner – Exclusive Metal-to-Metal Sealing System – Easy to Open & Close – Suitable for Gas or Electric Stoves – Made in the USA

★★★★★
Amazon.com

User reviews

Better than I expected. After reading about all the issues with the newer All-American canner I was very nervous about what I would get because I ordered a canner that was listed as like new. In the past I have always been happily surprised that the item was indeed like new but just cost less. I saw the condition of some new ones so I worried about this not new one. Well holding my breath I opened the box and found one ding on the outside of the canner. Everything else looked like new and even the forging marks around the top were only noticeable if you really looked for them and there was no pitting in the lid. I used Vaseline around the lid and pot edge hoping that it would keep it from sticking. Oh my wait was especially anxious because it was to arrive on a Saturday and I had lots of produce that I needed to can or it would surely go bad.After a quick read of the instructions which had been supplemented by many YouTube videos about using this type canner. First batch was 7 cans of squash since I figured screwing up on them would not be such a loss and I planned on eating them soon after I canned them. Would use them as a practice run. I have canned lots before but always with a hot bath. In hind site I took some chances. Well first batch I did not screw the lids on firmly enough and a good amount of the fluid came out. One lesson learned.There was a little bit of air escaping around the lid but it held the pressure well. This was described in the manual and said that it would end after a few batches. On my next three batches I did not see this again.I got no pass-by on the safety seal but the steam vent seems to let some air escape. Hard to tell and I was afraid to tighten it a little more. There was no explanation on this but it did seem to lessen on subsequent batches. The weight to maintain the pressure at the desired setting was very different from my other pressure cooker and I think it will take a little time to figure out when I have the heat set exactly right. The pressure stayed pretty constant as long as I kept it rattling every once in a while but I think it will take some time to learn how to control it better. The first batch I had some problems with getting the lid off. But a slight bump with a screwdriver, (actually a chisel) and it came right open. I did not reapply Vaseline prior to my next 3 batches but I had no trouble getting the lid off. When it drops to zero there still is a slight bit of pressure in there so I loosen the screws, pull the weight and then really loosen the wing nuts and the lid comes right off. I never had a release of steam so even if I opened it wrong there was no steam to hit my skin. The gauge seemed spot on at 10 pounds and read just shy of 15 pounds when the weight was set at 15. As the manual says the gauge is just as a reference but if the weight is releasing steam you are at the right pressure.My subsequent batches were tomatoes and unlike when I canned using a hot water bath I did have some bottles that would not seal. Apparently some of the tomato pushed through the lid and deposited some seeds. I did some more research and think that I should have cooked the tomatoes first and I would have had less of an issue but everything else sealed up well so I decided to redo these two bottles which were not full of cooked tomatoes. This time I also used 15 pounds and well both sealed well.Now that I finally bought the canner that I have been wanting for several years I find that thankfully I have no buyers remorse. I guess there might a bit more of a learning curve than I thought but I am always too optimistic and assume that it will go perfect the first time. But in general it is extremely easy to use and compared to my other cooker there is a whole lot less going on where you are wondering if everything is going well. I have a small presto and it seems like it seals in stages so the issue at the steam spout is inconsequential.It cleaned up easily and has me pretty excited about things I will can vs freeze in the future, such as pasta sauce where I always waited for a cold day where I could set the pot outside to cool. No longer, I can do it on the hottest day. Not too sure about canning meats though except I might do some things like chili or cubes so that I can whip a meal up fast. I usually buy meat on the day I am going to use it so not sure how great a savings it would be. I do think I am going to do soups for lunch.I would not hesitate to suggest that someone get this canner vs one of the lesser cost ones. I do not doubt that Presto makes a great product but this really is built for a lifetime and made in the US. It seems like it might be more of a hassle to use but I found it pretty simple.
The Best..But Before You Buy. The AAPC is the best unit on the market for my money. I can about 2,000+ jars a year so I know my equipment. With shipping and tax Amazon does have the best price..my last AAPC was bought as a gift for me on another account which is why this is not a verified purchase review. The AAPC’s are made in the USA and its built like a tank. Boiling hot liquids, steam and glass under 15lbs of pressure make that a very good thing. There are no plastic seals or gaskets to mess with or replace, easy to clean and AAPC sells replacement parts reasonably and provides inspection services and their warranty is outstanding. All AAPC units are heavy for their size..again that is a good thing. Look at what they weigh before you buy…plan on unloading jars on the stove instead of moving them loaded…it’s no big deal. They can shatter or break flat cooktops. Make sure you have a burner large enough “around” for the unit base. This isn’t about BTUs…it’s how big the bottom of the pot is compared to the diameter of your burner..if the burner is too small, the canner and the heat sits on your cooktop…bad things can happen. If you have one of the small units you should not have any problems. Follow the first time use directions carefully or you can ruin the seat. Lube your seat well (yeah I know how that sounds)..DO not use “scented” Vaseline or the like, they can have abrasives in them and might pit your seat (I know that sounds bad too). These are safe and easy to use, don’t be intimidated. Occasionally they vapor lock at zero pressure. Loosen the two clamp screws with a paper towel wrapped flat head and let it sit for a few.. it should turn freely..if its good and stuck use a dish towel wrapped flat head duty screw driver to gently pop the lid under the arms. Always wrap your screw driver…this is aluminum it protects the metal. Always use with the label facing you do not remove the label…match the pot and lid arrows up. Tighten the knobs correctly, two at a time across from each other gently at first, this ensures even sealing, when all are done, go back and tighten two at a time harder the same way. If you don’t that, you will get uneven seals, uneven wear on the knobs and lots more vapor locks. Tighten the two clamp screws if need be. IF you process a great deal of low acid quarts spend the extra money and buy the double stack quart units like the 930 model. If all you do is pints make sure its sized for your needs..if you don’t need 18 pints at a time don’t buy the double stack. A little research goes a long way for sizes. I love my 921 for processing 18 pints but 3-4 hours of prep and process for 7-8 quarts of low acid like corn, didn’t work for me. I had to buy a second unit the 930 (14-16 quarts) to make it time efficient. You will get mild to heavy mineral buildup depending on your water supply. Do not use just anything to clean them. Aluminum and cleaning products are not always good friends.. chemical reactions and pitting can occur and use a soft sponge or such. You can also use filtered, distilled or preboiled water to fill..it’s only an inch or two of water you need and it saves you a lot of time cleaning the unit and the processed jars from scaling. I use this strictly as a pressure canner..yes people use them as a pressure cooker..I don’t..it can reduce the lifespan and its more work to clean plus, you may get pitting from acid erosion with certain foods. Pressure cookers are cheap comparatively..pressure canners like these…not so much. I have had my AAPC 921 for over 4 years and no noticeable wear …seriously I can 2,000+ jars a year that is more than most people do in 5 years. If you buy an AAPC and don’t use it, put it on craigslist and you can sell it in a day… canners in your area will beat your door down to buy it for less than new…that’s how good and how well known these are with canning enthusiast.
I’m 62 and want to learn preasure canning. Did lots of homework. The all american has the safety features I wanted, very heavy and well made. I absolutely love the 💚 green.
My lady prefers the lighter-weight canners as this one is noticeably heavier. That’s why I like it as it is by far the most robust piece of equipment in the kitchen.
Este equipo casi industrial, es muy bueno para acelerar los procesos de enlatado o cocción, es de notar que es importante tener un enfriamiento paulatino del equipo y cuidar del manómetro incluido, excelente para aquellos amantes de la cocina.
to small will only hold e bottles
今迄は一般的なサイズの圧力鍋を使ってましたが、仕込む量が多いと一気に調理できなかった。日本製はめちゃくちゃ高いし。この商品は何しろデカい!取手まで金属で取手が火で溶ける事が無い!壊れる心配が無い!圧力が3段階選べる!カッコいい!等 いい事だらけです。場所をとるので置き場に困るのと、日本語の説明書が無いのが不満な所。しかし、普通に使う分には圧力鍋を使った事がある方なら 問題無く使えます。ちょっと違うのは、セットする時に蓋の接合部にバターや油を塗ってあげる事ぐらいかな。瓶詰めや缶詰を作る時の殺菌みたいなのを外国の方がレビューしてますが、説明書が英語オンリーなので良くわかりません。現在翻訳中です。翻訳出来たら載せようと思ってます。良い商品ですよ。追記アルミなので酢で煮込むものはアルミが腐食します要注意です やってしまいました

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Many consider the All-American brand to be the best in its field. This tool offers the precision required for sterilization, which you would find helpful. You can access valuable settings, including 5 PSI, 10 PSI, and 15 PSI. The pressure cooker’s professional-grade, extra-heavy-duty, cast-aluminum construction allows for rapid and even heat distribution throughout. 

This pressure cooker can hold approximately seven pints of liquid. All American does not recommend using this pressure cooker on a glass-top stove without first consulting the manufacturer. The brand then specifies that doing so is at your own risk. You don’t want to scratch or break the surface. 

One individual’s only regret regarding this pressure cooker was that they had not purchased a larger size. The company has a solid reputation for customer service, and if you encounter problems with your pressure cooker, a single phone call can quickly resolve the issue. 

Key Features 
  • 41.5 Quarts 
  • Exclusive Metal-to-Metal Sealing System 
  • Easy to Open & Close 
  • Suitable For: Gas or electric stoves 
PROS
  • Having the multiple PSI settings come in handy
  • Wonderful craftsmanship
  • Dedicated customer support
  • Heavy-duty reliable pressure cooker
  • Lasts for years after purchasing
  • Made in the USA
CONS
  • This pressure cooker is expensive
  • Reports of the lid not fitting correctly
  • Takes longer to heat than other pots

2. T-fal P4500736 Clipso Stainless Steel Pressure Cooker

T-fal P4500736 Clipso Stainless Steel Dishwasher Safe PTFE PFOA and Cadmium Free 12-PSI Pressure Cooker Cookware, 6.3-Quart, Silver

★★★★★
Amazon.com

User reviews

Finally, a New Years resolution that saves you time. So, as we start off this New Year, we made eating healthier one of the top priorities (as I’m sure many have). What always seemed to throw a wrench into the plan is the amount of TIME it takes to prepare everything! Well I’m happy to announce that, for once, there is a way to work towards such a goal and actually save time! Its called pressure cooking!For those who know all about pressure cookers and are just looking for the operating pressures, I have good news for you! Unlike the previous version (the one with a red handle), the high pressure is now 14.5 psi and the low pressure is 10 psi per the manual. Previously, the max pressure was only 12 psi (low was 7 psi) and I know of at least one popular website that calls T-Fal out by name for having a lower than ‘standard’ 15 psi. I’d say 14.5 psi is pretty darn close! Theoretically, you should cook for 3.33% longer due to the 0.5 psi difference. That would be 1 minute for every 30 minutes. In reality, there are many other variables that make this negligible. Items that you cook for 30 minutes or more will usually have a larger time range anyway because of variables such as size and weight of the item (like a roast) and anything shorter than 30 minutes (most items) is a difference of literally seconds. I would be more concerned with the higher than ‘standard’ low pressure (as discussed further in my ‘update’ at the bottom).For the rest of you who are new to pressure cooking, I found this model very easy to use. I did not encounter issues that others comment about on other cookers like difficulty of opening and closing or not being able to get up to full pressure. Everything is very well made and seemed to operate very straight forward and smooth. I will say that, being my first pressure cooker, it did take a little getting use to. I did not really know what to expect, but, now that I know a little more about it, I will point out a few things that come to mind to hopefully help demystify it a little:- The manual says that for the first use, you should fill to the max line with water and cook at max pressure for 20 minutes and then do a quick release. I would do this as I think it helps to set up the valve. I say that because when heating up, the valve all of the sudden evacuated steam like a locomotive as if I had done a quick release, but I still had it set on the high setting. I was not expecting that so I immediately took it off the stove and ran cold water over the lid to cool it down. Upon inspection, the valve appeared OK, so I tried again. This time it gradually let some steam off and then maintained a lower stream that I would have expected the first time. I used it 4 times since and its gradual and operates as expected each time, so I think this was to somehow set it up. Either that or the valve was just stuck and some overpressure got it unstuck. Its still a good idea to do this to get familiar with it before actually trying to cook something.- The pressure indication pin is located in the hole on the handle and will not allow the unit to pressurize unless you have the latch locked. When there is pressure, the pin will raise up to be flush with the top of the handle and its red so you can see it easier. Note that this does not mean that you are up to your pressure setting. You must visually/audibly have steam coming out of the top of the valve. All the pin tells you is that the unit is still under pressure and you should not open it.- When you look at cook times, keep in mind that this is not the total time that you will be preparing an item. There is the time to reach full pressure and then the time to let it naturally release (if that’s what the recipe calls for). So, for some black beans that I made, while the cook time was only 4-6 minutes, it took about 15 minutes to heat up and another 15 minutes to cool down. Granted, it would still take over 1 1/2 hours cooking them in an open pot, so I’ve still saved a ton of time and the beans turned out great!For a great list of cooking times for a variety of things, check out the Hip Pressure Cooking web page (google “hip pressure cooking times”) which will give you a great place to start for so many different items. Miss Vickie also has a great site with a lot of information.As part of our resolution, we plan to cook a lot of beans. One side benefit that I discovered is that pressure cooking helps to deactivate the lectins in beans. Google lectins to read more about why you don’t want to be consuming them, but it turns out that stove top cooking may not deactivate all of them and a slow cooker may not deactivate ANY of them! If you are a bean eater, pressure cooking is the way to go!To clarify what you will be getting, the pot and lid is as pictured except my valve knob is orange (the pic at the time of review shows grey). You will also receive a steaming basket and stand. As I learn more about this wonderful new kitchen gadget, I’ll come back to update this review. If anyone has any great knowledge or resources that you want to share about pressure cooking, please leave me a comment. Thanks for reading and happy cooking!UPDATE 1:After using it a bit longer now, I’ve had a chance to try out the low pressure setting. This is best for vegetables and hard boiling eggs. When looking at cooking times for vegetables on ‘low’, they typically refer to a pressure of around 7-8 psi. With this low pressure setting being 10 psi, you should cook for a slightly shorter time (~20% less) so that your vegetables don’t over cook since vegetables are particularly sensitive to cook times or they can become mushy. For doing eggs, I was concerned that 10 psi would be too high (on high setting of 15 psi, I’ve read the eggs could crack), but it turns out to work perfectly! I have never in my life pealed a boiled egg so easily! Just make sure there are no cracks already forming on any of the eggs. One of mine did, but I tried it anyway and it pushed the yolk out through the crack and it cooked to the outside of the shell! It was quite artistic, but not something I would eat…. haha! You should be able to fit a dozen eggs in the included basket, fill with water to below the basket (do not submerge), cook for 5 minutes and do a natural release. Back to more pressure cooking adventures!UPDATE 2:After 2 years of use (average once a week), its still going strong. Every now and then, I’ll have to readjust the lid to get it to start pressurizing, but the gasket hasn’t failed yet. In case you need to eventually replace the gasket, you can find it here:  T-fal X90101 Seal Secure 5 Gasket . If you have a few extra bucks to spend, I’d recommend picking one up in case they no longer offer the gasket in the future. If the gasket goes and you cannot find a replacement, the pressure cooker becomes useless..If you have a favorite pressure cooker dish, please share in the comments! […]
Easy to use. Built like a tank. We wanted to try pressure canning and had looked at pressure canners at over double the price of this one. When we got this, we were blown away by the features and ease of use. No hard gasket to fight with on this one. The lid can be tightened with just one hand. The three-pressure pressure relief valve is great! The pressure gauge confirms your settings. All of the extra safety features make this a no-brainer for beginners.
Great for beginners. Great quality. Very easy to use. I’ve never pressure canned before, and I was able to figure it out very easily!
It works great. It works great. I am disappointed with the cheapo 1,2,3 gauge. I do not call this useless information highly accurate. Heck maybe it is, but what does it matter if I am looking for 14 and I see 3. . I wanted to know when it is at 14 lbs pressure. Not guess. I almost sent it back. I would not have bought if the showed this gauge in photos, and I am sure why they don’t show it.Also, a good thing what the other guy said about being able to set to 14 lbs, and you get minimal steam loss, but I imagine they all work that way.The size is good, the finish is good. It works well. The steam valve is simple and easy to operate. A good item for the price. but please update the photos showing the real gauge.
Great for mushroom spawn and substrate. A pressure canner is very basic and for the use of canning they don’t much differ. However, for mycological uses though, this one stands out above the rest. It all comes down to the pressure regulation valve. The standard canner will implement a rocker weight, whereas this canner implements a turn dial valve set to 5, 10 or 15psi. It doesn’t allow steam to vent until that set psi is achieved. When it comes to medicinal mushroom substrate comprised of hardwood the sterilization times are double that of grain spawn, typically 2.5 – 3 hours. In a traditional rocker weight regulated canner you’ll lose a good volume of water. With this canner, you can maintain the psi at just below the 15 mark, keeping it steady at 14psi and going the full 3 hrs with minimal water loss. Those who know about lengthy PC duration will all attest to the importance of never running the canner out of water durring the cycle. This canner is on par with my electric autoclave and at a fraction of the price. If your tight on funds and can’t afford the $700+ for a professional unit, I’d highly recommend this canner.
First Time Canner. This is a great purchase for a first time canner. It was easy to set up and instructions were not overwhelming. There are a ton of helpful tips in the manual. It was easy to use and easy to clean.
Love MY PRESSURE COOKER. This is my 2nd purchase of this pressure cooker. The first one I destroyed because I forgot to add water (multi-tasker NOT), and it melted on the stove. I liked it so much though, I ordered another one.It’s super easy to use once you get the nerve – I was afraid before I learned how to use it, and it cooks meat like a dream. Artichokes too. It’s easy. I will order this again if I ruin this one, but I’ll be paying attention from not on. As it can be dangerous.
Muy buena, resistente y segura
First time ever canning and this one gave very clear instructions and was so simple to figure out. Very competitively priced as well. Looks very high quality. I’m very happy with this purchase.
All stainless steel construction, easy to set pressure, for 10 psig and 15 psig. Works great. Good quality, no complaints!
Una muy buena opción para cocinar
I bought this pressure cooker a while back. I have nothing bad to say about it. It’s easy to use, cooks really fast and safe. I love the safety feature button on the cover that tells me when I can open the pot. Great job on the locking and unlocking device. Lastly, I love the double handle for its easy and safe to carry. Thank you for creating this amazing stove top pressure cooker.

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You can select between 5 PSI, 10 PSI, and 15 PSI from the T-Fal Pressure Cooker. This provides the most significant degree of freedom in choosing the desired pressure. Aluminum does not rust like iron or steel, which is advantageous. However, aluminum has the disadvantage of being more susceptible to discoloration and scuffing than other materials. Two canning racks that can hold sixteen pint-sized jars are included. 

This one comes with a recipe book so that you can use it not only for sterilization but also for cooking. 

The 10-year limited warranty protects you. You have acquired a large pressure cooker capable of simultaneously sterilizing large quantities of mushrooms. The simplicity of this cooker makes it challenging to make a mistake with it. Even the recipes in the cookbook are simple to follow. 

If you have nowhere convenient to store the enormous pressure cooker, it may be a disadvantage for some people. In such situations, it may be more advantageous to purchase a smaller pressure cooker for sterilization, particularly if you intend to use it only for sterilizing mushrooms. 

Key Features 
  • 6.3-Quart 
  • Cooks Up To 70% Faster 
  • Durable Stainless-steel Construction 
  • Innovative One Hand System 
  • Encapsulated Base 
  • Dishwasher Safe 
PROS
  • Offers multiple settings to make for the most flexibility
  • The 10-year limited warranty backs you up
  • Made from aluminum and doesn’t rust
  • Highly durable overall
  • Lower cost in comparison to other pressure cookers
  • Easy to use and clean
CONS
  • Some have reported that the dial gauge doesn’t make much sense
  • The instruction manual doesn’t include much information
  • Not the best choice for a novice in sterilization

3. Barton Pressure Canner 22-Quart Capacity Pressure Cooker

Barton Pressure Canner 22-Quart Capacity Pressure Cooker Built-in Pressure Gauge with (1) Rack, Aluminum Polished

★★★★★
Amazon.com

User reviews

It does safely the JOB you need to get Done. I love this Pressure Canner. I give All 5 stars. I only Skip ratings on how HEAVY is the canner, because I think its a stupid question to RATE. You are getting REAL Pressure in that thing, so I think there has to be SOME WEIGHT to the Canner. This ONE has just the right weight, to have good feelings about safety. I did my first batch of Ground BEEF with Potatoes and Ground PORK with veggies. First you fill up Canner with water NO MORE then 2 inches from the stand. Put in it also at least 1 TBSpoon of white vinegar. Then put your jars in it and Close the LID. First you bring canner to a boiling and you see the little metal dot on top popping up which LOCKS the LID of canner… Then you wait till the real strong steam will start coming out and you HAVE TO let it steam out for 10 minutes. It is getting rid of air inside. It is very important a MUST TO DO. You have to always let it steam out! After 10 minutes you quickly put ON that little metal weighted gauge. Please make sure you use either silicon or some protective glove. The fabric glove is not truly too safe because you are covering the steam. Some people do not use any glove, because they can put it on so quickly….but for beginners… use the glove. I learned my lesson. After you put on that gauge, then you bring the pressure to a 12 PCI . It takes some time. I believe about 15 to 20 minutes. You will soon recognize even by the noise that sounds like SH>>SH>>SH>>>SH>> that you are on the needed PCI. I live in ILLINOIS and here you should go on 12 PCI. Otherwise do your research based on what is your location. Different Altitude… different PCI. When you reach the pressure 12PCI you have to regulate your heat slightly down… but make sure the pressure doesnt drop down. Then you set up clock for 1 hour and 30 minutes if you canning the Ground beef or Pork /no matter if cooked or raw/ always 12PCI and 1 h 30 m for Illinois. You have to keep sometime your eye on it during that time, so the pressure doesnt drop down…But so far NEVER happened to me with this Canner. I am in Love with this Canner. THERE IS ONLY 1 THING I HIGHLY recommend. Put some WHITE VINEGAR in the water… it will keep the water CLEAR… Otherwise it creates the white residue /minerals/ on the wall of your canner and also on your Jars. Trust me My first jars were all powdery/. ALL CANNER will have that white powderish residue if you don’t add Vinegar to the water.. Do not put more then 2 inches water above the stand… and your Jars will be all happy. when the time is UP… 1h 30 minutes then ONLY SHUT OFF the heat and DO NOT DO ANYTHING… DO not touch ANYTHING…ABSOLUTELY DO NOT MOVE CANNER….LET the Pressure go down on its own to the ZERO…. It will take time….You will be able open the lid after that little metal dot drops down and UNLOCKS the lid… But I even let it sit for little longer more… Open lid AWAY from you. still plenty STEAM IN IT. Cans will be all bubbling. Take it out very carefully. and let it sit and cool for plenty hours…. Do not touch it.. Do not turn it or Mingle it… Let it be….. looool…. Now you are ALL set. You can find so many videos on YOU TUBE as well. Very helpful. I will CAN more stuff this weekend. Also you will see in sooner or later some DARK BROWN SPOT around the weight gauge… DO NOT FREAK OUT !!!..<< IT IS NOT a RUST>> EVEN IT LOOKS LIKE IT….it is very SIMPLY and EASILY WASHABLE with your sponge. The steam mixed with vinegar and sometime even some overflow juice from canning just FRYES around that gauge….. it is NOT a RUST!! Remember when you bake in oven you find dark spots too…. Its washable. Trust me. Just scrub it out with your dishes sponge and it will shine on you as brand new. You will not have to even push so hard/ Its easy. Some people are returning it back, when see that brown spot, because they are just freaking out like little Kids….or maybe they are just too lazy and spoiled…..but TRULY there is NOTHING wrong with that. I am very happy with this canner and I think for that price you cannot go any wrong. I hope My Review was helpful for you and I apologize for my English. I am European. Happy Canning God BLess you all.
Pressure canner. I love this preassure canner! I needed one with a gauge. I find the gauge very accurate and easy to read. The rubber gasket is nice and thick. I’ve used it quite a bit in the last few months with absolutely no issues whatsoever. I highly recommend.
Excellent. Very good but it was too big my fault
Stuck pressure valve. At end of second canning pressure valve stuck in closed position and will not release, with hand pressure.
Awesome Canner. I bought this canner for myself last year and I love it so much that I bought one for my sister. It is tall enough to stack another layer of pints if you are using wide mouth jars. This is a great value for the money and the quality of it is very sturdy.
Quality made. Good stuff here no worries
Not worth it in ANY regard. Forget any nice reviews save yourself the time and problems, get a real canner at this size!TLDR: This thing is useless in every possible way the 23qt presto canner is way better and longer lasting for the extra $50The pressure gasket ring came damaged Making for immediately leaks in the first use. cheesy and non lasting flexible plastic instead of much more durable rubber.The steam lock would often not raise at all and have to be artificially raised in order to even get to pressure which took MULTIPLE attempts. Assuming that also isn’t leaking.People suggest using weights, on my model specifically the red safety valve pops randomly before it even raises to 15 psi. Letting out all the pressure down to 10 on and off. Just in case it wasn’t useless enoughIt doesn’t front advertise PSI because loaded it doesn’t reach 15. It claims it vents at 13, but even that is a lie it begins venting at around 11psi which for mycology is absolutely useless.In short don’t even DREAM of trying to consistently use this thing at the industry standard 15 psi, and expect a lot more problems. Absolute junk! Thank you
BAD CANNER. The media could not be loaded.  ON JULY THE 14th MY CANNER WILL BE A YEAR OLD FOR ME, I WOULD NOT RECOMMEND THIS PRODUCT TO PUT MY DOG FOOD IN FOR STORAGE!!! NOT A YEAR OLD YET AND ITS ALREADY MESSED UP THE VENT WANT STAY UP ON IT AND THERE FOR THE LID WANT LOCK DOWN!!! I’M SO MAD IM GOING TO CALL THE COMPANY TOMORROW AND SEE WHAT THEY SAY, TEN TO ONE THEY’LL CLAIM ITS MY FAULT WHEN I DO EVERYTHING BY THE BOOK!!!!! FROM Storing it away until the next use from cooking and canning!!!! BUT WE’LL SEE!!! I MAY GET BACK ON HERE AND ADD TO DEPENDING ON WHAT HAPPENS TOMORROW!!!!
se lo compre a mi mama ya que ella vende comida y lo usa todos los dias mas de 4 horas.hasta ahora no le ha causado ningún problema con la coccion, creo que ya le cambio la goma que tiene para que selle bien pero como decia creo que es logico por el uso y ya lleva mas de 1 año que la usa diariamente
Dos anyone know how I can contact the manufacturer. Love my pit but the seal has a crack after much use and it’s impossible to find a replacement.I’ve tried all the universals with no luck.
Needs extra weight on pressure regulator to get to 15 lbs.
Great buy. Invaluable asset
The pot itself is solid as well as the lid, but to put a cheap plastic cover on the pressure gauge is ridiculous, it actually buckled and let in moisture. I was very disappointed with this ,as the pressure gauge play’s an important part of pressure cooking .

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With the Barton Pressure Canner, you can be confident in your home. At 13 PSI, this pressure cooker releases pressure. The lid’s secure locking mechanism prevents it from opening as the container’s contents pressurize. This pressure-cooking method is compatible with various surfaces, including sealed electric, gas, ceramic, and electric. This pressure cooker is equipped with racks, making it easier to sterilize bags of substrates. 

The zero to twenty PSI pressure range of the Barton Pressure Canner’s pressure gauge. The Barton Pressure Canner’s vague instructions have made this product more difficult to use. The lack of explanation makes it hazardous for novices who may not know how to use pressure cookers safely. Burns is one of the most common injuries from pressure cookers. 

It withstands pressure well. You should be aware that it only comes with one rack, but you can easily purchase a second rack for it. Since it will be used for sterilization, you may require an additional rack. This pressure cooker is remarkably effective for the price. Depending on the number of substrates you wish to sterilize, it may be too large for some individuals. The intent also plays a significant role. 

Key Features 
  • 22 Quart 
  • Built-in Pressure Gauge 
  • Spring safety device 
  • Compatible Heat Source: Gas, Sealed Electric, Ceramic and Electric Coil 
PROS
  • Affordable pricing on this pressure cooker
  • Holds the pressure well for sterilizing your things
  • You can use this pressure cooker on a variety of surfaces
  • Offers you a large capacity
CONS
  • Does what it says, but don’t expect extras with it
  • Only comes with one rack
  • Some people may find the size too big

4. Hawkings Bigboy Aluminium Pressure Cooker

Hawkings Bigboy Aluminium Pressure Cooker

★★★★★
Amazon.com

User reviews

Hugeee. This this is huge and that’s why I love it so much. Got one then ended up getting a second one for my home in another country because it’s that good. Opening and closing may take some getting use to but other than that it’s great
easy to used. nice productlike itfulfil the expectation.
It’s very easy and safe to use. Very big lots of space for multiple size jars for canning and so easy to use and very safe
cooker. I have not used it yet, but was informed by Hawkins that they do NOT make a canner. That is why I bought this product, now I’m stuck with a BIG cooker that can’t be used for intended purpose!
Does not work as advertised and company unresponsive. Product does not work as advertised and manufacturer is unresponsive. Pressure cap does not work properly and always leaks.After purging the air out and installing the weight cap, the cap constantly has a slight hissing leak. When it gets up to pressure the weight ‘pops’ and dumps a ton of steam. If I’m around when it pops I can tap it back down after a couple seconds and it will stay down. If I’m not around it will vent for a long time (dumping most pressure).Since the manufacturer was not responsive and not honoring my guarantee, I installed a .5″ bulkhead fitting and a 30 PSI pressure gauge on the lid to see what’s actually happening. The 15 PSI red weight actually pops off at only 10 PSI, and doesn’t fall back down until 5 PSI. Completely unacceptable and no word from multiple manufacturer email addresses.
For now works great. Everything works fine
holds 4 quart mason jars upright with room on top to spare on top. It works well for sterilizing small batches of grain. Be sure to put 3 quarts of water in if you are doing a 90min cook.
Great pressure cooker for restaurant everyday use . No plastic handles to break off. Great pressure cooker for restaurant everyday use . No plastic handles to break off.
Top quality product
Purchased the 22 litre big boi. It does exactly what it should. The manual is in-depth with a variety of recipes to try with it and it’s built extremely well.One thing worth noting – The lid is Oval. So, if you see people commenting that the lid doesn’t fit, then I’m afraid they haven’t quite grasped the shape.It’s quite heavy, but the handle(s) make up for that.
Nackdel är att den skrämmer skiten ur en när den kommer upp i tryck. Katten som låg och sov i köket for som ett skott. Det står att vikten skall börja vagga när det närmar sig, men icke.Lite svår att få ur det sista, framför allt när man diskar.
The base got warped first time use.
Wow! After using a Prestige pressure cooker for a while, I needed something bigger to make stock etc and found this one.Very, very happy with it. It’s huge compared to my old one and I can easily make twice the stock in one batch as I used to.Very well made in heavy aluminium with sturdy handles and easy locking method. Looks like it’s going to last a long time.I can highly recommend this – even it it seems expensive, given the huge size (and they make ones even bigger!), and build quality, I think it’s worth the money.

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This pure virgin aluminum pressure cooker has one drawback: it can only be used on a gas stove. Don’t buy a gas stove if you don’t already have one. To ensure that this item meets your requirements, verify that it is the correct size. This pressure cooker serves between 22 and 30 people so that it can sterilize many substrates. Consider purpose. 

Each pressure cooker has been tested to ensure that it is leak-proof. This pressure cooker reached a maximum of 15 PSI, making it an excellent option. The plastic handles are made from durable and reinforced fiberglass for added convenience. This is an excellent option for anyone who may want to sell their mushroom products in the future. This pressure cooker was designed for commercial settings such as universities, schools, hotels, and hospitals. 

Key Features 
  • 22 Liters capacity 
  • Shielded safety valve 
  • Long lasting gasket 
  • Unbreakable stay-cool plastic handle 
  • New improved pressure regulator 
  • Sturdy Fixed pivot 
PROS
  • Can hold a large capacity of between 22 to 30 people
  • Made from pure virgin aluminum
  • Each holder was tested for being leak-proof
  • Reaches up to 15 PSI
  • Plastic handles and reinforced fiberglass
CONS
  • This pressure cooker costs a lot
  • Only suitable for gas stoves, which severely limits it

5. Zavor EZLock 10 Quart Stove-top Pressure Cooker & Canner

Zavor EZLock 10 Quart Stove-top Pressure Cooker & Canner – Multi Pressure Settings, Universal Locking Mechanism, Recipe Book & Steamer Basket – 3 1Qt Jar Canning Capacity, Stainless Steel (ZCWEZ05)

★★★★★
Amazon.com

User reviews

Great. Easy to used and also pressure really good liked it alot
Very nice indeed. I am actually surprised at the quality of the unit. I took it all apart and gave it a good cleaning. Great locking technique used wanted something to pressure seal 4 quarts of soup at a time. The 10 quart allows me to do this. The size is great compared to those of us who were first exposed to pressure cooking in the 1950s. Lots EASIER to use than that old beast. Lol
simple, safe, sturdy. I actually purchased an instant pot, but sent it back after I watched a video and saw how many moving parts this thing had. I thought to myself I would just end up losing all these little things, preventing the unit from running. And it really didn’t offer that many improvements. Sure, you could set times and schedules based on the type of food you were cooking. Still, way too complicated and unnecessary.I decided to go with this pressure cooker, as the ratings were high and the simplicity was great. It literally doesn’t have but a lid and pot. And who can’t figure out how to close a lid? This 1 is totally simple as well. The pot is absolutely sturdy and all you have to do is set it for 10 or 15 pounds and then watch for the red pressure gauge to pop up. If the unit gets too high of pressure, it gives you plenty of sound. You turn down the heat and that stops. Simple. Of course, if what you want is to put a bunch of food in the pot and have it cook for you at a specific time, then Instant pot should be your go to. A traditional pressure cooker like this is for people who are in the kitchen while it’s doing its job, or very nearby. Perhaps that’s you. Perhaps it’s not.
Very nice pressure cooker. Update: February 5, 2022:I received a new pressure cooker from Zavor after they tested the one I had and determined it was faulty. It came back quickly. I immediately noticed the lid on the new one operated much better and smoother than the old one. And it acted perfectly during the “water test” that I ran before really using it. The lid barely budged when I put it on cold and there was no way I could turn it once it got to high pressure. And it got to pressure quickly, the pressure indicator worked flawlessly, and the steam was venting properly this time.I made chili again, just to compare apples-to-apples, and it worked exactly as you would expect.I will say I was hesitant concerning the lid, especially after the first pot incident, but it is REALLY nice to be able to simply put the lid on any which way instead if having to line things up first.Overall, I am extremely pleased with this pressure cooker—and Zavor’s customer service (especially Jasmine!).———————————————————-Let me first say that I am very, very pleased with the customer support I received from Zavor. The first time I used the pressure cooker, it did not seem to work as it should. It took an incredibly long time to come up to pressure and I was able to turn the lid fairly easily once it finally got to pressure.I wanted to “test” the unit because this is the first time I ever used one with this sort of locking lid. I have to say I want to like this lid as it seems so much easier to use. To test the unit, I put about three or four cups of water into it and brought it to pressure. It really took a long time. And I sort of had to jiggle it to have the indicator show there was pressure. (I should state that there are both low and high pressures available on this pressure cooker and I chose “high” for my test.)I have an electric stove, so I had a different burner warmed up on a low setting for when it came to pressure and could be moved to an already warmed burner at a lower temperature. I did that, but I was unable to maintain a nice, steady flow of steam. But it seemed okay.I made a pot of chili the next day. The pot acted the same way. It took forever to come up to temperature and I wasn’t getting a steady stream of steam. The chili came out okay, but I called Zavor the next day.The customer support person was great and she actually had me perform the same “test” that I did, but using less water so it gets to pressure quickly. Everything watched the same way and she asked if I could turn the lid after it was at pressure and, YES! I could! That surprised me and she asked for me to send it back to their service department so it could be tested there.The pot got there and they tested it quickly. They determined that it was faulty and they have mailed me back a new one. I should be receiving it over the weekend, depending on how bad this current winter storm is and I plan on using it as soon as I receive it.I will update this review once I get the new pot. I like the concept of this product and I certainly appreciated the great customer support, but the jury is still out on how it actually works.
This is the one! No fuss 10 or 15 psi cooking. If you’re used to old fashioned stovetop pressure cookers, this pot has all the features you are used to plus more, unlike many other modern cookers that seem to be missing key features. Here’s the combination of features this pot offers – it may seem basic but good luck finding this combination in most of its competitors.- stainless steel- induction compatible- high 15 psi and low 10 psi settings- a way to manually bleed steam (here, a manual vent release setting)- a well designed vent that releases a nice baby stream of steam UPWARDS when it’s at pressure (some of its competitors release the steam SIDEWAYS. Good god why????)- as a bonus, a really easy to use lid lock system that’s basically effortless for anyone with arthritis etc. What a treat compared to the old fashioned lids
It’s good. Good
Easy to use. When my old pressure cooker quit working right I needed a new one. I found this one made by Zavor. It works so well. Holds pressure with no leaking. It just works. I am very happy with it.
Improved. This is re-engineered and it works great!No need to spend a fortune on European imports. Get this!
I didn’t want to take chances, so I drilled a hole in the top and added my own pressure gauge. If you rely on the release valve, the pressure is always less than expected and you have to really pay attention to the temperature setting to keep the pressure where you want it and ignore the release valve. Excellent material though, I love the stainless steel.
You get what you pay for. Excellent quality and it works great as a pressure cooker. It has a release valve on the top to help let the pressure go once the cooking is done. It says you can use it for canning but I am skeptical. I am sure it will last year’s to come. It works on my induction stove.

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The EZLock 10 Quart pressure cooker is available in four sizes: 6 quarts, 8 quarts, 10 quarts, and 12.7 quarts. If you’re looking for a recommendation, we’d suggest the 10-quart container because it can hold ten half-pint jars. 

This allows you to cultivate an abundance of spawn at home. It will provide a sterile substrate on which mycelium can colonize. Without it, you risk contaminating your mycelium, which will destroy your mushrooms and waste your time. 

This stainless-steel pressure cooker is also attractive. The Zavor EZLock is an effective medium-sized pressure cooker for beginners who may be intimidated by the prospect of using a pressure cooker. You have numerous safety features built in. This pressure cooker has a more contemporary design, and if you’re interested in mushroom cultivation, it comes with its recipes. 

Key Features 
  • 10 Quarts 
  • Made of 18/10 stainless steel 
  • Universal locking lid 
  • Automatic & Universal Locking Mechanism 
  • Two pressure settings HIGH (15 psi) and LOW (10 psi) 
  • Silicone Gasket 
  • Works on all stoves 
PROS
  • Comes in four available sizes
  • Comes in four available sizes
  • Many built-in safety features
  • Comes with its own recipe book for cooking on the side
  • Set it up easily
  • Ranges between 8 to 15 PSI
CONS
  • Some have complained about the pressure in it
  • The lid has had problems closing
  • Hard to determine if the lid has clamped fully

6. Presto 01362 6-Quart Stainless Steel Pressure Cooker

Presto 01362 6-Quart Stainless Steel Pressure Cooker

★★★★★
Amazon.com

User reviews

Excellent value. Reviewed many pressure cookers before deciding on this one. While it requires a bit of assembly (handles and valve) these are minor issues. Very well made cooker and the 64 page booklet included useful information and recipes. Bought the 4 quart model since use for one person most of the time. Not having used pressure cooker before appreciated the warnings and useful tips on how to use safely. Like the fact that Presto has replacement seals when needed. Obviously cooker is useless if do not have this seal and in time am sure will require replacement. Buying one for my daughter as well who is busy career woman and wants to eat healthy and quickly. Keeping nutrients and vitamins in the food a plus as is the savings in time cooking a good meal. Easy to recommend this item.The instruction book that comes with this cooker is probably one of the best I have read in recent years. At the same time it is also very detailed in the care, maintenance and handling of the cooker. For example, it recommends replacing the seal and the safety plug once every two years. Of course that probably depends on the amount of use and the care you take of the product. In any case recommends replacing the safety plug when you replace the seal. Both are available on Amazon but this will mean a continuing cost to use the product. At the moment using Amazon Prime cost is about $15 for the pair of items or roughly $7.50 a year if replace every two years. I do highly recommend anyone wanting to use the product to read the instructions very carefully and perhaps highlight the key items. For example what foods to cook and more important what foods not to cook. What level in the pot to use for various items depending on their expansion during cooking. Also you need to look through the hole for the safety plug to be sure it is clear and use pipe cleaners to clean that hole and also the hole through the nut, all explained very clearly in the instructions. Various tips on how to clean (and how not to clean) the pot are very useful. If you have induction stove you will need the stainless steel pot since the aluminum pots are not magnetic, but then you probably knew that.Today with so many instructions written in China often they are difficult to read or not very worthwhile. The instructions with this cooker are quite different. They are important to use the product safely and to get the most value out of the product. If you are someone who seldom reads instructions or is not willing to spend an hour or so learning about this cooking method or who will not take the time to follow the safety instructions then you probably should consider a different method of cooking. But an hour or so spent learning about he product will pay off in better cooking, shorter time spent cooking and more healthy eating. I ordered a second cooker for my busy career oriented daughter but then cancelled the order after reading the instructions as I am not sure as busy as she is that she would read and follow them. I plan to show her mine and see if she will spend the time to learn the system. If so will order again for her. Or give her mine and buy second for myself. To me it is worth spending the time to learn about safely using this product but I can see that it is not for everyone. It is not a pot you just pour water into, stick lid on and fire up the burners. But once you learn how to take care of it and use it I think you will be extremely pleased with the cooking experience. And the time spent learning and caring for the cooker will pay off in shorter and better cooking. For those willing to invest a little time, bon appetite!
Better than expected. Great value. Based on the price I worried it would be too cheaply made but my first impression is that it’s of higher quality than expected. You have to put it together which involves attaching the handles with four screws. Takes about a minute.It does feel a little on the lightweight side compared to my similar sized pots; the handles in particular. I was afraid of stripping the screws that hold the handles on so I wouldn’t feel comfortable lifting it full with just the one handle (as I would with a regular saucepan). It’s possible I’m just being over-protective because it’s new and the handles would actually be fine.I’d been researching pressure cookers forever and price wasn’t an issue for me. Two popular pressure cooking websites seem to look down on rocker-style cookers, but if you look at the European models, all of them have one flaw or another. Fagor handles break off and there’s no indication you’re at pressure besides the amount of steam coming out. The Kuhn Rikon has a decorative plastic valve cover that breaks, and valve parts need frequent replacement. WMF only sells their lower-end models in the US, their handles crack, and US customer service is poor. The Fissler Vitaquick seems nice but many units have shipped with defective valves (easy to replace though). By contrast, the rocker-type pressure cookers seem bulletproof. Considering the price difference and that I wasn’t really sure what size to get, this Presto seemed like an economically risk-free introduction to pressure cooking.Most of the negative comments seem to be focused on the screws rusting. I can’t tell if Presto has switched them to stainless but after one water test and one beef stew, I haven’t seen anything yet. The screws that hold the handles on aren’t exposed to the inside at all, so I think they’ll be fine. there’s only two screws on the inside (pre-installed) that attach the lid handle. If I do notice rust, I’ll replace them with stainless versions (specs helpfully pointed out in another review). It seems people have also gotten replacement stainless versions from Presto when they complained about the originals.It comes with a trivet. I don’t think I’ll use it because I never needed one for normal braising. It’s made of aluminum which seems to bother some people. The health risks af aluminum cookware have long been debunked by Cooks Illustrated and others. Most restaurants use aluminum for everything because it’s cheap and performs better than stainless. Aluminum will tarnish and pit over time but I don’t fuss over how my pots and pans look. However I believe the Presto 6 quart aluminum version doesn’t have a very thick (or flat) bottom so for $12 dollars more, this seems like a better value.My first attempt at using it (beef stew) left me quite impressed. I used a pound of beef, a bunch of peppers and onions, and 1.5 cups of beef stock. Since the rocker-style loses steam faster (needing a higher neat setting), I was worried about running out of liquid and having food burn and stick to the bottom. Nothing stuck and it used up a lot less liquid than expected. It might have actually gained liquid from the beef and vegetables. I was amazed it was able to tenderize the meat after only 20 minutes (plus 10 to depressurize).I still believe you get what you pay for and I might eventually end up with a Kuhn Rikon or Fissler, but my first impressions are that this is a great product for the price.
It’s been many years (30+) since I bought a new ‘Presto’ pressure cooker. My last one (shown ) performed faultlessly for thirty years until the rubber seal finally gave out. This new ‘Stainless steel’ Presto didn’t disappoint. It’s priced competitively and shown to be of superior quality.
De buen material, muy hermética (no se le escapa nada el vapor) tiene un indicador que cuando cambia de color ya la puedes abrir. La usamos diariamente en un restaurante y nos funciona muy bien.
most likely the very best entry level pressure cooker offered now . Quality is amazing and 3ply technology
Na culinária diária. Excelente qualidade!
I AM VERY HAPPY WITH THIS PRESSURE COOKER-PRESTO STAINLESS STEEL 4 LTRI ALSO HAVE 6 LTR COOKER OF THE SAME WHICH I ORDERD IN 2019.I USE BOTH FOR MY COOKING EVERYDAY.I WOULD BE VERY OBLIGED IF YOU COULD GIVE ME DISCOUNTS FOR ANY PARTS THAT I ORDER IN FUTUREEG..SEALING RING WITH AIR VENT AND OVERPRESSURE PLUG, REGULATOR, HANDLES ETC

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This 6-quart pressure cooker is less expensive than the competition and can accommodate six half-pint jars. You may choose this option if you have a limited budget or are unsure whether you want to cultivate mushrooms. 

After a while, you can upgrade to a more expensive option. For sterilizing the substrates, many mushroom cultivators began with a small 6-quart pressure cooker, such as the Presto 01362 6-quart. 

Remove the sealing ring and the overpressure plug before washing in a dishwasher. You must rinse this part of the pressure cooker by hand. This one is simple to clean, and its use is straightforward. In addition, if you use stainless steel for food preparation, it will not impart a metallic taste to the food. 

Sterilization differs from this, but you could use it for cooking your food at some point. The weight on top of the Presto 01362 6-Quart pressure cooker achieves 15 PSI for a quick release. 

Key Features 
  • Presto 01362 6-Quart Stainless Steel Pressure Cooker 
  • Cover lock indicator 
  • 64-Page Instruction/Recipe Book 
  • Helper handle for ease of handling;  
  • Extended 12-year limited warranty 
PROS
  • Achieves 15 PSI for the perfect mushroom cultivation
  • Includes a steaming plate
  • The budget-friendly price tag
  • Good to help a starting beginner
  • Easy to use
CONS
  • Some people complain of a loose handle after only a few uses
  • Could use more height to the steaming plate
  • The lid often doesn’t spin loose

7. Presto 01781 23-Quart Pressure Canner and Cooker

Presto 01781 23-Quart Pressure Canner and Cooker

★★★★★
Amazon.com

User reviews

Presto 01781 Pressure Canner and Cooker: A Multifunctional Marvel for Mushroom. The Presto 01781 Pressure Canner and Cooker, with its 23 qt capacity and sleek silver design, has been a game-changer in my mushroom growing endeavors, and I am more than happy to share my positive experience with this versatile tool.From the get-go, what impressed me was its sheer size and simplicity of use. The canner is spacious enough to accommodate all my sterilization needs without feeling cumbersome. Its construction is robust, promising longevity and resilience, especially important when dealing with the rigors of regular sterilization processes required in mushroom cultivation.The ease of assembly and operation is noteworthy. Setting it up was straightforward, thanks to the clear instructions provided, making it ready for use almost immediately. The inclusion of a 15lb pressure regulator, contrary to my initial belief, negated the need for any additional purchases, streamlining the process further.Its performance in sterilizing mushroom substrate jars has been exceptional. The canner efficiently reaches and maintains the necessary 15psi, crucial for eliminating any contaminants, thereby ensuring a sterile environment for mushroom spawn. The safety features, including a lock that engages with pressure buildup and a vent pipe acting as a primary pressure relief valve, instill confidence in its use, mitigating any concerns of potential mishaps.The capacity to hold and effectively sterilize multiple jars in a single session has significantly optimized my workflow. Not only does it save time, but it also allows for larger batches to be prepared, enhancing productivity. The durability of the canner, evidenced by the heavy-duty seal and quality materials, ensures that it can withstand the demands of frequent use.While primarily purchased for mushroom growing, its versatility extends beyond, capable of canning a wide array of foods, which speaks to its multifunctionality. The only caveat noted was the gauge and weight discrepancy during operation, which required some attention to ensure accurate pressure management. However, this was a minor issue in the grand scheme, easily overshadowed by its overall stellar performance.In conclusion, the Presto 01781 Pressure Canner and Cooker has been an invaluable addition to my mushroom cultivation toolkit. Its robust construction, ease of use, and exceptional functionality make it a highly recommended purchase for anyone in the field. Whether you’re a seasoned mycologist or a hobbyist looking to dive into mushroom cultivation, this pressure canner and cooker is a wise investment that promises reliability, efficiency, and safety.
Excellent value for the price. I love canning, but in the past have used Maid of Honor and National-brand canners – sturdy ware produced in the USA. I’m having trouble finding the right seals for these (the Prestos that are supposed to work are an inch too long) and decided to buy a newbie. Even though I can regularly, I was still a little reluctant, because of reviews where the gauge flew off. What I really wanted was an All American, but it just wasn’t financially feasible, so this was the happy compromise.Before use, I read through the instruction booklet twice before I used it, because this canner is a little different than the ones I’m used to. If you haven’t used this type or brand, definitely read through it carefully and follow the prep instructions before you begin.QualityObviously, this is a newer item and not nearly as heavy as the older canners, or as extra sturdy as the All American. However, it is heavy-duty enough to do its job for more than just a few pressure canning sessions. The lighter version is MUCH easier to carry around than the older versions. This model has plastic handles. My older canners have wood handles – which I LOVE. They are much sturdier than plastic; however, I’m a realist. This is 2010 and you won’t be able to find a new model with wood handles. If you want something super heavy duty, then bypass the cheaper models and get an All American, because you won’t be happy otherwise. If you are on a budget, this is definitely worth a look.SealI LOVE the seal with this canner! It is super heavy duty – much thicker than other seals I’ve used. It is about half an inch wide and fits snugly in the cap. I’m assuming it’s thicker because this canner is tall – holds up to 20 pints – and it needs a heavier seal. Whatever the reason, it is terrific. The thicker size makes it easier to fit into the lid. It is a nightmare to try to fit the thin seals in the thin areas on other canners. I hope this seal is heavy duty enough not to wear out quickly. I will keep you posted on that as I finish up my canning season.RegulatorI didn’t really care for how the pressure regulator just sat on top of the vent pipe. To me, that is just a little dangerous. However, after using, I can see that it works. It sits loosely on top – easy to pull off and on. However, if you turn it slightly, it somehow catches on the vent pipe. It’s still loose, but slightly more secure. If you watch your pressure, you would have no problems with it coming off. What confused me is that the black knob turns – which is typical for canners that allow you to regulate pressure by releasing steam AND changing the amount of heat used. However, the book says nothing about being able to turn this knob to release steam – and the regulator sits too loosely on the top to be able to turn the knob. It would definitely help regulate the pressure to release steam slowly. I plan to contact Presto to ask them about this – and look through the book one more time to be sure I didn’t miss something.Ease of UseAgain, I read through the booklet carefully a few times before I used this canner. I use a gas range and found it tough to keep the pressure regulated, even when I turned the heat all the way down. I had to sit with it the whole time – but was prepared for that. When canning, you cannot do much else but watch the pressure gauge. It sealed up quickly and pressurized fast. I love the lines on the inside that show how much water you need. Makes it a no-brainer for those intense canning days. The lid is also easy to put on. I only use these for canning foods in jars. I never use them for pressure cooking food. However, there are instructions for that as well in the book. Please note: It says not to use on gas stoves above 12,000 BTUs. Also, do not use on glass top rangesOverall ThoughtsFor the price, the Presto canner is worth a look. So far, I’m pleased with the purchase and plan to keep you posted on how it works out. You just never know until you get a few years into it.
I have a 40yr old Presto canner that has bulged on the bottom so I bought a new one. The old one only had the jiggle weight and I thought the pressure gauge would be an improvement but I found the gauge to be a pain to deal with. Initially I thought there was something wrong with the gauge because I had to constantly adjust the stove element setting and still could not maintain a consistent pressure. I figured it might be the stove controller, so I replaced it and that was much better but still had to fiddle with the settings to maintain a constant pressure. For my elevation I am supposed to pressure can at 12psi and the this canner only comes with a 15 lb weight. My old one had an adjustable weight, 5lbs, 10lbs or 15lbs. I read that higher pressures could overcook foods so I made my own 2.5lb weight to add to the old 10lb juggler weight and now it is a breeze to maintain pressure. Very happy with this canner and expect it will last as long as the last one. One word of advise: on the 3rd use the pressure valve that pops up did not seal and was spewing steam the whole time it was building pressure. I shut it down and discovered the knurled part on the bottom of the valve had come loose and that was the problem. I hand tightened it as hard as I could and it has been fine since then. This was not mentioned in the owners manual as something that should be checked, so I thought it would be good to post and maybe help someone else that might experience this issue. Otherwise very happy with the new 23Q canner.
La uso para mi negocio y es de excelente calidad, hasta el día de hoy todo funciona bien,la recomiendo para negocio es muy útil
Ainda não usei.. Quando usar, deixo uma nota sobre o produto.Usei, e é perfeita!Um enlatador de pressão mais que completo !Cozinha com perfeição, e faz o vácuo direitinho.Aprovei o resultado.Recomendo a compra.É uma cultura que deveria ser mais praticada aqui no Brasil, mais falada inclusive.
円安だし輸入品なので仕方がないですが、もう少し安ければと思いました。日本では全く普及していないので難題でしょうがね、それでもキャニングしてみたくて憧れだったんです。頑張ります。
Perfect … nice and big for sterilising 1 litre jars. The trivet is nice and stable. Works great on my electric stove top

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The Presto 01781 can hold up to 20 half-pint jars. Create many spawns in one pass. This pressure cooker makes everything simpler because space is not a significant issue. At the same time, it is less expensive than alternatives of comparable size. The aluminum-constructed Presto 01781 is not submersible. 

Caution should be taken not to use it on an outdoor gas range or LP gas burner with BTUs exceeding 12,000. This can result in property and pressure cooker damage and personal injury. Incorrect use of a pressure cooker can result in an explosion. 

Choose a non-abrasive cleaner if you want to maintain the pressure cooker’s shine when cleaning it. This pressure cooker stands out for its user-friendliness. If you have ample storage space, you might purchase this item. 

Key Features 
  • 23-Quart 
  • Constructed of warp-resistant heavy-gauge aluminum 
  • Deluxe pressure dial gauge 
  • Complete 80-page instruction/recipe book included. 
  • Extended 12-year limited warranty 
PROS
  • Can reach up to 15 PSI
  • Sterilizes many substrates at once
  • Affordable cost for a pressure cooker with a bigger size
  • This pressure cooker is easy to use
  • Includes a 76-page instruction and recipe book
  • The instructions are easy to understand
  • 12-year limited warranty
CONS
  • The size could make it too big for some homes
  • You must hand wash this pressure cooker
  • Some have said the handle screws loosened after a couple of uses

8. All-American 25 Quart Non-Electric Sterilizer

All-American 25 Quart Non-Electric Sterilizer

★★★★★
Amazon.com

User reviews

Works Great. I was happy with how well it was packed, the gauge was protected good and nothing was damaged. Instructions were included inside. I’ve used it 3 times since receiving it. It held pressure great and is so much more quiet compared to my older presto canner.
High-altitude pressure cooking — solved. Modernist Cuisine says that the optimum pressure (really, temperature) for making stock is obtained at 1 bar or 15 psi. But that is relative to a sea level ambient pressure. To obtain the same temperature at my altitude (7000 ft., or 2133 m), I would need to run at 18.5 psi (an additional 0.5 psi per 1000 ft.), and no conventional pressure cooker with jiggle weights or spring settings is capable of doing that, at least that I am aware of.So following a suggestion by Douglas Baldwin, I bought the non-electric version (1925X) of the 27 liter All-American Sterilizer made by Wisconsin Aluminum Foundry, which is widely used by dentists, tattoo artists, and first aid stations for sterilizing instruments and dressings. Fortunately, it was just the right size to hold my All-Clad 7qt Pasta Pentola pot, so I could cook stock in a stainless steel pot, instead of using the aluminum container.But controlling the heat/pressure with my gas stove was a bit of a nuisance, and it required too much constant monitoring when I was making some oxtail consommé and trying to get some work done at the same time. (I should note that the manufacturer doesn’t recommend using them on glass or ceramic flattop stoves, as the weight might be too much and cause the glass to crack. And because they are aluminum, they can’t be used on an induction hob.)So the obvious thing to do was to adapt it to PID control, using one of my heavy-duty Sous Vide Magic controllers.I looked around for a hot plate that was big enough to heat up a lobster pot, but I didn’t find anything affordable. But hiding in a bottom drawer, unused, was a large electric griddle made by Oster, which was both big enough and strong enough to hold the sterilizer. And the griddle goes up to 400F, so there was plenty of heat output. Problem solved.So the next task was to modify the unit to get some of the Sous Vide Magic (SVM) probes inside it. I ordered two 1 m probes from Fresh Meals Solutions, and bought a 1/8″ NPT T-adapter and a couple of couplers of the right size to fit the pressure relief valve. At the same time, I removed the air-relief hose that goes inside the aluminum sterilization pan in order to assure that all of the air is replaced by steam, since I wouldn’t be using the pan and I didn’t want the hose to fall into the water.The two probes (one for the water/steam, and one to measure the temperature of the stock) just barely fit through the T-adapter and couplers. If I had it to do over again, I would cut the plugs off of the sensors, and try to fish the sensor wires though the side of the T, rather than through the top, and then solder them back on, but I didn’t think of that in time. So the pressure valve sticks out sideways. Oh, well — it works.In order to make the probes pressure proof, I drilled a hole in a brass cap for the T-adapter coupling, fished the sensors through it, and then applied some epoxy to seal it. The first epoxy I used was some high temperature metal sealing stuff, but it was almost impossible to get out of the tube, and I didn’t think it would be steam tight. I later put some J-B Weld epoxy on it, with decent but not perfect results — there was a little steam leakage. So I put on some more, and that helped, but it still wasn’t perfect, although it was good enough to get up to 20 psi. One final application covered everything nicely, and prevented any steam leakage.The first couple of times I tried the unit there was some steam leakage from the metal-to-metal seal. The solution was to wipe the lip of the container with some olive oil to act as a lubricant, and then be careful to make sure the lid is parallel to the base before tightening the knobs.Once the griddle came up to temperature, I could adjust the SVM set point. I finally determined that 120.0°C was the magic setting for my purpose, and it then held at 18.5 psi for 30 minutes. If you are at a different altitude, you will need a different temperature. Within about five minutes from the water probe coming up the temperature, the second probe that was immersed in a measuring cup full of water had come up to about 119°C, so that worked very nicely.Now, just a word of caution. My modifications surely voided the manufacturers warranty — oh, well. And using the product for food preparation probably violates the FDA’s rules as well, because we consumers are thought to be too stupid to be able to read a gauge — we have to have jiggle weights, or something. Oh, well, squared!
Very happy with my ALL AMERICAN. I’m extremely happy with my STERILIZER. I knew exactly what I was purchasing. I called the manufacturer and ordered a jiggler separately so I could convert it to a pressure canner. Now I can sterilize media and can food.The seller was prompt and very easy to work with. Very professional, they contacted me via email the next day. And later by phone by my request. Its very unfortunate that people leave a negative review for such a high quality product. Especially when its user error.I set it on my big burner for a pressure test . No fiddling around, I just slowly tighted the lid while keeping the edge even. Once all the knobs where tight , I hit the gas. Maybe a tinsy bit on the hot side. I held 17 psi for half an hour. I haven’t installed my jiggler yet.. I been waiting years to buy this. If you don’t know you can buy a pressure gauge or jiggler valve , nevermind.
Don’t buy this. Total waste of money. At least now, the discrimination says it is not a canned. I bought this during our move so went beyond the date of return before opening it and realizing, I have been ripped off! This is a lot of money to throw away. I hope the sellers, reap the karma for stealing from people.
Autoclave. Producto Nuevo….en buenas condiciones
Totally worth the expense. Came with broken release valve, Amazon handled it very quickly. I was able to get a replacement valve for about 40 bucks and everything else is great.Ran it for 4 hours last night at 17-20 psi, not a single problem! Held a few psi overnight.Soooo much better than regular pressure cookers (for mycology purposes) I wish I had bought one sooner, totally worth it! Would have saved me hundreds of dollars of grain and spawn bags and days of wasted time on failed sterilization with my old cooker/canner.If you are considering the purchase… Stop, just do it. It’s worth it. Spend the extra now and save more in the long run.
sterilizer. I received the sterilizer in perfect condition, during the first test I realized that the sealing is not 100% perfect, but it works well, I always try to buy good equipment since being in Venezuela it is impossible to make returns due to defect or warranty, I will try to send a video How it leaks just a little bit of pressure. I would still recommend it, it is robust, and very safe
Excellent sterilizer, excellent customer service. My first sterilizer shipped very quickly but arrived damaged in transport. I contacted the company and they VERY quickly sent a replacement. Excellent communication. The replacement sterilizer arrived in perfect condition. Very happy with my purchase!
The Sterilizer seemed to be in perfect condition, other than the pressure/temperature gauge, which had a warped internal gauge. We sampled the equipment while following all of the instructions given and once it got to a certain pressure/temperature it stopped climbing. After some time at the same pressure the release valve, which was closed, started to vent. The red light then turned off. We decided to vent the sterilizer by opening the steam valve because we knew something was not right and once the steam stopped being released the pressure was still at the same reading. We then tapped the gauge and it fell down to zero. It was at this point that we realized the warped internal gauge was not giving an accurate reading. With a replacement pressure gauge, we have no doubt the machine will operate as specified.
The product was excellent but I bought by mistake. I want a pressure canner fro canning food. I received product quickly customer service responded quickly when I realized my mistake. Overall I would give a 4.8 out of 5 and only because I dont think the item should have come up when I searched for ‘Pressure Canners’…live and learn to read all information provided before ordering…my bad! 😉

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First, the 25-quart All-American cannot be used as a pressure canner, but it can be used for sterilization. Thus, it is a suitable substrate for mushroom cultivation. To create steam, only a tiny amount of water is required. Because it employs a metal-to-metal gasket, there is no need to replace an expensive seal. It can attain a maximum of 17 PSI. 

This pressure cooker has been used to sterilize physicians, dentists, first aid stations, and laboratories. All-American designed this specifically as a sterilizer, so it cannot be used for canning. Some may view this as a disadvantage if they are uncertain about their interest in mushroom cultivation. However, once purchased, it will last for many years. 

Why would you opt for a sterilizer as opposed to a pressure cooker? First, the All-American 25-quart container is less likely to warp. A sterilizer offers more excellent safety than a pressure cooker. To ensure a quality job, someone who wishes to cultivate mushrooms professionally may choose this. Few customers have reported that this sterilizer prevented all their substrates from becoming contaminated, indicating that it is effective. The replacement components from the manufacturer are inexpensive. 

Key Features 
  • Ideal for doctors, dentists, first aid stations, hospitals, and laboratories for dependable sterilization | Product is not a pressure canner 
  • Sterilizer Inside capacity – 25 Quarts | Inner container capacity – 17.5 Quarts | Inside dimensions – 10.25” D x 11.75” Diameter | Overall height – 16.25” | Bottom Height – 12.25” 
  • Pressure gauge conforms to the pressure gauge standard ANSI B40-1-1980 | UL Approved 
  • Metal-To-Metal Seal | No costly gasket to replace | Equipped with dial gauge, control valve, excess pressure relief valve, and overpressure plug 
  • Only a small amount of water is needed to create the dry steam | After achieving a minimum temperature of 250°F, and a pressure of 17psi, the dry steam penetrates the bandages or instruments, making them sterile in 35 minutes and ready for immediate use 
PROS
  • Lasts for years after you have purchased it
  • Greater safety than with pressure cookers
  • Reaches 17 PSI
  • Doesn’t cost much for the replacement parts from the manufacturer
  • Made by the best aluminum foundry in the nation
  • Works exceptionally well as a sterilizer—a good professional choice
CONS
  • You can only use it as a sterilizer
  • Expensive in comparison to other choices

9. Instant Pot Duo 7-in-1 Electric Pressure Cooker

Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes Free App with over 1900 Recipes, Stainless Steel, 8 Quart

★★★★★
Amazon.com

User reviews

I LOVE My Instant Pot! But Here’s What I Wish I’d Known when I First Got It. I LOVE my Instant Pot! But I will be the first to admit that it can be a little intimidating at first, and it can feel like it has a steep learning curve (and I’m a tech reviewer and tech lawyer, and one of those people who generally just jumps in and figures things out without reading the manuals (“Manuals? We don’t need no stinkin’ manuals!”), so for me to feel like I’m not ‘getting’ something ..well, yeah. So if you are feeling a little bewildered by your new Instant Pot, *you’re not alone*!) Plus, the manual does *not* include certain information that I, at least, was looking for. Such as, how long is each pre-programmed cooking cycle? Exactly what temperature do the various sauté settings heat to? Things like that.So, here are a few tips that have really helped me to finally ‘get’ it, plus instructions for two things that you can make in your Instant Pot that will change your life: incredibly easy perfectly poached eggs in 2-3 minutes, and baked potatoes in 12 minutes.First, it is almost impossible to mess up with this thing to a point of being dangerous, so if you’re concerned about the exploding pressure cookers of yore, you needn’t be (I said “almost”, don’t go overriding your pot’s safety features and then blame me when you poke an eye out). The lid audibly tells you when its sealed (when you turn it clockwise), and the pot won’t even build up much pressure if you haven’t properly closed the steam release handle by turning it, too, clockwise. The most likely point at which a problem could arise would be if you try to open the lid (by turning it counter-clockwise) before all of the pressure has been released and normalized (so don’t do that). The pot visually lets you know when it’s safe to open the pot, by the float valve (the little silver post that pops up when the pot is pressurized) dropping back down flush with the lid instead of being popped up. Think of the float valve as the reverse of a turkey pop-up button, in the case of the float valve it’s done when the button pops *in*, instead of out.The sauté function has three temperature settings: ‘Normal’ heats to 320 degrees, ‘More’ heats to 338 degrees, and ‘Less’ heats to 221 degrees (all in Fahrenheit)For pressure cooking, you will probably use ‘manual’ nearly all the time (nearly every Instant Pot cookbook I’ve read relies on the manual setting almost exclusively). So *don’t* feel badly for not using all of those other buttons very much, if at all (I’ve never used any of the preprogrammed buttons).The preprogrammed settings each have their own timing, and *variable* pressure, which the pot manipulates by manipulating the temperature of the contents (the higher the temperature, the higher the pressure). That is primarily what makes them different from manual, which provides one consistent pressure (either high or low). However they *generally* bring the contents to high pressure, fluctuating the temperature a little so that the pressure fluctuates a little too, for a set period of time (the main exceptions to this are the rice button, and the multigrain button). Personally I just find it easier to use ‘manual’ and set the time that I want.After you hit ‘manual’ to start cooking, you then set the amount of time you want it to cook at pressure, after which you will have a 10-second grace period (for example to add more time, etc.), after which the display will switch to displaying the word “on”. Then it will be a while before the display switches to the timer countdown. This is *normal*. The amount of time you enter is for how long it will cook *after it reaches full pressure* (either high or low pressure, depending on what you selected), and so the timer will switch on when it reaches full pressure.The cooking time in any recipe is the time *at full pressure*, not in total. So you need to take into account the time it will take to reach full pressure (which depends on many variables, including what is in the contents of the pot, what temperature they started at, and your altitude), *and* how long it will take for the pressure to be released and normalized (i.e. for the float valve to pop in, which of course is really “dropping in”, but you get the point). And this brings us to the two different types of pressure release.All Instant Pot recipes will include (or *should* include) either one of these terms: natural pressure release (also known as NPR), or quick pressure release (QPR or QR). What these mean is simply either “let the pressure dissipate on its own” (natural pressure release), or “force the pressure to escape immediately by turning the steam release handle counter-clockwise to the open position (quick release). The reason for using quick release (QR) is not because you are too impatient to wait for natural release, but because your food will be over cooked if you don’t get it the heck out of dodge once it’s done cooking at pressure. A really good example of a food needing quick release is poached eggs (which come out *perfectly* in the Instant Pot (see how to poach eggs in the Instant Pot below)). On the other hand, lots of (if not most) foods need the natural release – it’s part of their cooking process and processing time.Natural pressure release generally takes between 15 and 20 minutes.Quick pressure release takes about a minute, plus the hours spent in the ER if you forget to KEEP YOUR HANDS, FACE, AND ALL OTHER BODY PARTS AWAY FROM THE STEAM VALVE WHEN YOU DO IT!! Many people put a towel over the valve before they turn it, to help suppress the steam, which you may want to do (I don’t because then I just end up with a scalding hot towel – but I also rarely need to do QR, and those times that I do, I’m sufficiently respectful of the power and heat of that steam to keep my distance).Finally, in my experience, unless you are doing a “dump everything in at once and turn it on” recipe, you will definitely want to have all of your ingredients ready to go before you start cooking. For example, for any recipe that includes sautéing in the pot first, then adding ingredients and then starting pressure cooking, you definitely want to have everything lined up before you start.Oh, wait, *this* is actually the final note: the stainless steel inner pot can take a real beating, and cleans up just fine..BUT…after the first use or so (it was after my first use) you will see little “stains” (not sure what else to call them) and, if you are anything like me, you will think “Oh no! I have ruined the beauty of this pot! How can I fix it?” It turns out that this is *very* normal (at least the ‘staining’, not sure about my reaction being normal 🙂 ). In my case I had made beans, and my pot now still bears the “imprints” of beans, even though it is completely clean..it’s sort of like the chalk outlines from a little bean murder scene. 😉 I’m in an Instant Pot forum on Facebook where many IP cookbook authors are members (including JL Fields and Jill Nussinow) and they have all said that this is perfectly normal and just what happens (in fact they said it in response to my “Oh no, I’ve ruined my beautiful pot” post).Ok, I think that those are about all of the things that I had wished that I had fully understood on my first day with my Instant Pot.Oh, actually there’s one more thing. I didn’t fully appreciate, until several days in, just how amazing this aspect of the Instant Pot is: you can start something cooking in it, and then *walk away* – even leave the house, and it will finish cooking just like you instructed, and be *perfectly done*, and then it will *keep it warm for up to 10 hours*! Not keep cooking it, just *keep it warm*. For up to 10 hours! You can put something in there in the morning, leave for the day, and come back to a perfectly cooked whatever, just waiting for you! Booyah! (I think this is the thing that pressure cooker purists who try to talk people out of getting an Instant Pot, rather than a stovetop pressure cooker, fail to understand. You can’t just walk away from a stovetop pressure cooker after the stuff starts cooking.)Now, here are the *the best* accessories (in my opinion) that you will want for your Instant Pot.You definitely will want  this steamer basket  for your Instant Pot (the Instant Pot comes with a little steaming trivet, but this steamer basket is *way* more useful – in fact it’s how you make both poached eggs and baked potatoes). Actually you will want *a* steamer basket, but trust me, this is the one you want, both because of the big handle, the fact that the handle telescopes, and, most importantly, you can use it with or without the little legs flipped down, and when you flip the little legs down, they give you plenty of space for as much water for steaming as you could ever need without worrying about the water touching the food that’s in the basket.Or, instead of, or in addition to, the above steamer, you can get  this steamer basket and steaming rack / trivet set . The legs on this trivet are an inch and a half high (the rack that comes with your Instant Pot only gives 3/4 of an inch of clearance). and the flat-bottomed steamer is very versatile.Personally, I have both, as they each serve their own purpose, and the trivet that comes with the set is really useful for pot-in-pot cooking, at which you may also want to try your hand. Pot-in-pot (or “PIP”) is where you put a second, smaller vessel inside your Instant Pot’s main internal pot. There are different reasons for doing this, ranging from “I only want to cook a small amount of something like oatmeal” to “I want to cook a cheesecake in my Instant Pot” to “I want to cook two different things at the same time in my Instant Pot (like cooking beans, and having a bowl of rice on a trivet (see why you want a good trivet?) above the beans, steam cooking at the same time).For pot-in-pot cooking, I recommend any stainless steel vessel that is no greater in diameter than 7.5 inches, and no taller than 4 or so inches (your internal pot has a diameter of just over 8.5 inches and a height of about 6 inches). Lots of people use glass vessels such as Pyrex or Corningware, but I personally prefer to use stainless steel because if you drop it you’ll just have a mess, rather than a mess plus broken glass.If you’re really keen on making cheesecakes, steamed puddings, flans, and that sort of thing in your Instant Pot, you may also want to grab this stainless steel  pot-in-pot ‘dessert insert’ pan set , which includes two stacking pans. and a rack to set them on which has handles that close up over the pans to secure them.You will also want this separate  glass lid  that is sold by the Instant Pot people. This lid fits on your *inner metal pot*, and this way when you are using your Instant Pot for *non-pressurized* cooking, such as when using it as a slow cooker, or with the sauté function, you will be able to see what is going on in there. Basically, in these usages, you can think of your Instant Pot as a counter-top stove burner (albeit one with really cool bells and whistles) – that may help you to understand why you want a (see-through!) lid for that inner pot. Plus, once you are done cooking in any mode, you can use the inner pot to store the leftovers in your fridge, and use this lid to cover it.In terms of Instant Pot cookbooks to get you started, they are a relatively new genre, and a *lot* of them are only available as Kindle or other digital format books. Personally, I like to have a physical book when it comes to cookbooks, and so I like this one…you can’t go wrong with America’s Test Kitchen cookbooks, and their pressure cooker cookbook is no exception: Pressure Cooker Perfection I also happen to be a strict vegetarian, and for vegetarian and vegan Instant Pot cooking, this book by J.L. Fields is considered the best book out there (it’s pretty darned good!): Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes And if you also are vegetarian or vegan, you’ll appreciate the recipes in this one: O M Gee Good! Instant Pot Meals, Plant-Based & Oil-free ..and this one: Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker And speaking of recipes – here is how to make those poached eggs, and baked potatoes.Poached Eggs: Lightly grease 1 to 4 (depending on how many poached eggs you want) Pyrex custard cups with butter or oil. Put a cup of water in the bottom of your Instant Pot, put a steamer basket or trivet in the pot (making sure that the water doesn’t come over the top), and set your Pyrex cups in the steamer basket or on the trivet. I use my Oxo steamer basket for this, and I love that when they are done I can just grab the handle and pull the whole shebang out (remember the handle will be HOT, be sure to wear an oven mitt). Use Manual setting, low pressure, for 2 to 3 minutes. 2 minutes will probably be enough unless you’re at a high altitude.Baked Potatoes: Remember how I said you could make baked potatoes in 12 minutes? And remember how I said that the recipe times are for the time *at pressure*? ;~) Still, even given the time to come to pressure, and to have the pressure come back down, you can have perfectly steam-baked potatoes in under half an hour, and the best part is that you can start them, and then *walk away*! When you are ready for your potatoes, they will be perfectly done and waiting for you, even if you have abandoned them for hours! Just put water in the bottom of your Instant Pot, flip the legs down on your Oxo steamer, put the steamer in the pot and then dump your potatoes in on top of the steamer. Using the Manual setting, set the cooking time for 12 minutes, using high pressure. Then walk away! Now, because these are ‘steam baked’ (i.e. cooked whole over steam, but not in water), the skins will not be crisp, but these are otherwise exactly like the baked potatoes you know and love – they’re great with butter, sour cream, etc.! This works with new potatoes, and regular potatoes!Happy Instant Potting!
This has changed the way we eat. It’s easier to use than I thought it would be. There are so many people who say the can’t cook, but I swear I’m on a whole new level of not being able to cook. This little appliance helps expand our menu and I Have learned to do so much with it. I will sum up in a nutshell, I love how easy it is and how I throw everything in it comes out done. No stirring and not many messy dishes. I still don’t love it for meats (which I don’t eat much of anyway), but I think that’s just a matter of needing to experiment more with them. I seriously can’t believe how many foods can be cooked in here!What got me thinking about the IP was talking to a friend at work who is a firefighter. He works long shifts with mostly men, they can’t really cook, but they just buy meat and throw it in here. He swore by it. Then someone else chimed in and said they pressure cook a lot. About a month later it went on sale for Prime Day and I picked it up. I am all of a sudden a much, much better cook! There are so many cookbooks for this, my favorite being  Hip Pressure Cooking: Fast, Fresh, and Flavorful  and there’s a wonderful Facebook page where people post their successes and fails, so we can all learn from each other. This whole last month has been wonderful. I’ll highlight some things I’ve tried or heard about:-Chicken: For the first time every I cooked a whole chicken (see picture of it falling apart). My husband couldn’t believe I cooked a whole chicken since I usually buy them at the store already made. It was excellent. I did 6 minutes per pound + 2 minutes. I also cook chicken thighs for dinner about once a week, which I had never cooked before. I do that for 10 minutes with some chicken broth and whichever seasoning sounds good. Ironically enough, I can’t get my classic boneless, skinless chicken breasts to turn out, but based on my Facebook group a lot of people have success with them.-Pot roast: I tried this once and it didn’t work great. It was a very lean, thick cut of meat. I heard that the leaner meats are harder to do. Next time I’ll try something different.-Eggs: I can hard boil 30 eggs at once!!! I work 12 hour shifts and eat 4 with my lunch and 4 with my dinner. Since I work 4 days in a row I have to hard boil 32 eggs. I used to use my egg cooker and do 7 at a time, which was a pain. Now it’s quick and easy!-Steel cut oats: Another thing that I never ate before. At one point a couple years ago we tried making them a few times, but it’s so annoying having to stir the pot all the time and then half the time I ended up with some crusted on the bottom which was annoying to clean up. Now I use the PIP (pot in the pot) method. I put 1 cup of water in the bottom, then the trivet in, then 1 cup of steel cut oats in a large Pyrex glass dish with 2 1/2 cups of water. I put it on for 10 minutes manual high pressure and walk away. Once the pressure releases and I open it they are perfect! I then divide them up into mason jars and put them in the fridge. At breakfast time I warm them up, add some milk for creaminess and they are perfect. We eat them every single morning now. The only dish I have is the Pyrex bowl and I just rinse the metal pot out since it didn’t touch any food.-Soups: I had never made soup before this. I have made chicken noodle soup many times and everyone loves it. I HATE how chicken noodle soup always has mushy noodles. Not mine! I cook the noodles to how I like them. I’ve bene wanting to experiment with more soups, but I’ll do that in winter.-Yogurt: Another amazing feature. I’ve made yogurt 3 times and love it. My 2 year old only eats my yogurt. I can make a gallon of organic yogurt for a fraction of the cost of buying it at the store. It takes some patience, but the hands on work part of it is only about 20 minutes. There’s a lot of waiting for things to heat, cool, incubate, set. I’ve finally learned when to start to have each step finish at the right time. Feel free to ask if you have questions.-Sides: I found a recipe for a mac and cheese that everyone loves. My daughter and her friends are always begging me for it. The best part? It’s only 5 ingredients (pasta, heavy whip, butter, salt and cheese). It also only requires washing a cheese grater and the pot and it only takes 20 minute from start to finish. No hard to pronounce, artificial, food dyed ingredients. I have also mastered spaghetti with meat sauce. Before this I had never once made spaghetti with meat sauce. Now I do it all the time. Again, I only have ONE thing to clean afterwards. If I tried doing with without the IP I would have a pan for the meat, pot for the pasta, strainer. It only takes about 20 minutes start to finish. It can be real simple (meat, jar of sauce, pasta, water) or get really complicated with making your own sauce (even then it’s still pretty easy).-Veggies: Many veggies can be cooked in here. Delicate ones, like broccoli are harder to do. Con on the cob in here is amazing though. Much quicker than any other method.-Deserts: I haven’t made a desert yet, but on my Facebook group a ton of people are making cheesecake. I try to keep deserts out of the house and just have them for special treats when we’re out. So I haven’t tried this. A ton of people in my Facebook group are doing it and they look like they turn out great.-Chicken broth: I am not the type of woman who makes chicken broth. My step-mom does that kind of stuff and I look at her like “why don’t you just buy it”. Well, now I am the type of person who makes chicken broth. After throwing a whole chicken in here I take the carcass (I hate that word!) and put it back in with some veggies, set it for 2 hours and it’s done! I strain it and then have beautiful, healthy, yummy chicken broth. The first time I did it my husband looked at me like I was cray-cray. Now he helps by saving his bones. There is no better chicken noodle soup that when it’s made with homemade broth! Yummy!!!-Spaghetti squash: This is one food I accepted that it’s harder to make than it’s worth, so we hadn’t eaten it in years. Not anymore! I put it in for 20 minutes without cutting it. When I opened the pot the squash is intact, but with the skin peeling off. It’s easy to cut it in half from there, scoop out the seeds and separate it.-Applesauce: Whenever my apples start getting too soft, I peel them, use my little apple slicer and throw them in here with some cinnamon. There are recipes for if you want to add sugar, lemon, honey, ect. I prefer just apples and cinnamon though since it’s healthy and natural. My kids love it. 8 minutes on manual with a natural release. I just stir it with a fork and don’t even need to blend it. There are small, very soft chunks. I wish I had this when my son was a baby!Those are a few of them things I’ve made. I have learned to experiment more. Since I usually don’t have to do many dishes with the IP I tend to enjoy experimenting. I have a cookbook I write all of my successes in. My family is constant surprised at how much this has changed how we eat. I usually don’t keep appliances out on my counter, but since I use this at least once a day I never put it away. The only downfall is I think there is a learning curve to it. It’s a little intimidating at first and requires some trial and error. I was terrified of almost everything the first time I did it. 90% of everything has come out great. I’m learning what I like to cook and don’t like to cook in it. I love that when we have a last minute neighborhood get together (it happens a few times a week) I can whip up a pasta dish and veggie real quick.Tips (Added Jan 2017):-Recipes generally don’t include time to come to pressure. Think of this is the same as your oven warming up or water boiling. After your food goes in the pot it has the pressurize, then the timer starts counting down. You can speed this up but turning on “saute” first. It cuts the time more than in half.-Instructions have lingo related to you the pressure gets released. First there’s natural pressure release (NPR). This is just leaving the pot alone until the pin drops, indicating there’s no pressure in the pot. The lid can then be removed safely. Then there’s a quick release (QR), which is where you turn the pressure release valve at the far side of the pressure cooker. This takes about a minute and releases a bunch of steam, so you probably don’t want this under a cabinet. There is also a chance of some food/fluid coming out, depending on what’s in the pot and how full it is. If that happens you can wait for it to do the NPR or you can do short, slow bursts.-If you’re having problems with getting anything to work check all the parts first. Is the silicone ring in place? Is the pin in place and able to move up and down? Is the valve set to “sealing”? Is there enough water/fluid in the pot to pressurize?Nov 2016 update: Well, it’s not longer sitting on my counter, but I still use it about 2-3 times a week, which is more than any other appliance. I got over the honeymoon period, where I tried EVERY food in here. Now I know what I like and what I don’t like in here and I stick with that. I recommend you get 2-3 good cookbooks with this and start finding fun recipes on Pinterest. I keep adding pictures and things in my review.
Loved the size, perfect to cook for two people. Doesn’t take up much counter space. Works fast and saves me so much time.
Fácil de usar,Rapida en la cocción de alimentosSeguraA diferencia de las ollas no eléctricas consume menos líquidos en el proceso de cocción
Es un gran producto, mi esposa lo buscaba desde el año pasado. Lo encontramos a un gran precio y fue la versión norteamericana. Funciona a la perfección, es muy sencilla de usar. La entrega fue en tiempo y forma, completamente nueva y empacada original. Sin duda la volvería a comprar.
This is an amazing product and we already have made many dishes with the same. The virtual demo given by Nitesh from Instant brands has helped us a lot and really made it so interesting to use the product. He explained all the features of the product and have also forwarded some recipes that are simply amazing.
The media could not be loaded.  I am an admittedly terrible cook when it comes to traditional means of using a stove and I imagine that my cooking is a slight step up from eating canned dog food, but the Instant Pot has entirely changed this.This thing is friendly for cooking dummies like myself. There are tons of delicious recipes online that are easy to follow and once everything is in the pot, you simply start a timer and that’s it. Once the timer is done, open the valve to release the steam and once the steam has released, dinner is served. There is literally nothing to screw up during the cooking process; it’s simple and ingenious.The Instant Pot works by using pressure from steam to significantly shorten cooking times meaning more time for you to do other fun things like hanging out with your significant other, or watching TV, or both! We’ve made ‘fall off the bone’ ribs in about 45 mins (including creating the sauté and taking into account warming up and steam release) that were comparable in taste to ribs that had been slow cooked for 4 hrs. We’ve also used it to make homemade soups as it takes much less time for the flavour in the ingredients in the soup to trickle into the soup vs traditional boiling over a stove. Chicken in ten minutes? You bet. Perfectly cooked hard boiled eggs in under 5 minutes and delicious cheesecake in under an hour (including steam release) were all no problem for even a simpleton like myself to make, and best of all, everything actually tastes great too!! I’ve included pictures of a few of the things we’ve made using the Instant Pot. Yes, all of the food pictures in this review were made using the Instant Pot!When it comes to cooking, there aren’t too many things out there that are game changers, but an air fryer, a sous vide and an Instant Pot are, and if you happen to have all three, congratulations for having the trifecta of cooking greatness in your kitchen!PROS* So easy to use that even guys that literally can’t cook (me) can look like a rock star. Once everything is in the pot, you set the timer and go. Once it’s done, open the valve to release the steam and dinner is served. There literally is nothing to screw up and best of all, the food is delicious!* The Instant Pot significantly shortens cooking time of most things, freeing up your valuable time to do other fun things! :P* There are literally tons and tons of delicious recipes online. Guaranteed you will discover there are things that you can make in the Instant Pot that you never knew could be made in an Instant Pot.* Goodbye slow cooker. That was so the 70’s.* Easy to clean. The pot is stainless steel and the lid can be removed and fully submerged. The seal on the lid comes off and replacement seals for the lid can be purchased when it eventually wears out.CONS* Too many models just make for mass confusion. Have a look at my TIPS section for some help.* Expensive, so wait for a sale if you can as they do on sale, especially for big events like Boxing Day, Black Friday, etc.TIPS* Don’t get too caught up with the “x-in-1” features. They just add a preset cooking time for a type of food to the Instant Pot and up the “in-1” number. You can just manually input the cooking time yourself.* The most important thing is determining the size of the Instant Pot that you need. For our family of 4, we went for the 8 quart esp. since the wife likes to make home made soups.* The Lux model does not have low pressure cooking while Duo models have both high and low pressure. Low pressure cooking is typically used to make delicate foods like yogurt, eggs and veggies. If you don’t think you’ll make yogurt, eggs or veggies in the Instant Pot, just get the Lux model which skips the low pressure. Pro tip: Cooking rice uses high pressure.* Take the Instant Pot outdoors to release the steam when doing a quick release or it will quickly smell up the house of whatever you’re making. Use a glove or mitt to be safe.* When making a lot of food, esp. soups, mind the max line. If you want less chance to have a mess on the bottom of the lid, go an inch under the max line.* Be careful when releasing the steam. I’ve included a video of what a fast release of the steam looks like. You don’t want your bare hand anywhere close to that hot steam. Read the instruction manual!!! Seriously, read it.

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Sterilization is not limited to pressure cookers used on the stovetop. Yes, an electric pressure cooker can sterilize glass, silicon, and metal. 

According to research conducted at Dakota State University, the Instant Pot is the only pressure cooker capable of inactivating G. stearothermophilus endospores. 

Instant Pot’s innovative pressure cookers set the standard for electric pressure cookers. This model pressure cooker is available in 3-quart, 6-quart, and 8-quart capacities. 

These electrical appliances perform the functions of six devices simultaneously. 

  • Pressure Cooker 
  • Sterilizer Slow Cooker 
  • Rice Cooker 
  • Steamer 
  • Sauté’ 
  • Warmer 

This Instant Pot features 12 one-touch programs, pre-programmed settings, and the ability to customize your settings. Don’t forget to access the application through your devices to find hundreds of Instant Pot recipes. 

They are constructed of stainless steel – fingerprint-resistant exterior and 3-ply stainless steel inner pot, steam rack (with handles), rice paddle, soup spoon, measuring cup, and condensation collector. 

Instant Pot has more than ten built-in safety features, including, in my opinion, the two most crucial safety locks and protection against appliance overheating. 

The number of items that can be sterilized at once entirely depends on the size of the sterilizer purchased. Consider that a 6-quart pressure cooker is appropriate for families. 

Key Features 
  • 8 Quart 
  • 1200 watts 
  • 7-in-1 Functionality 
  • Quick One-touch Cooking 
  • Quick And Easy Clean Up 
  • Proven Safety Features 
  • Versatile Inner Cooking Pot 
PROS
  • Can pressure cook, slow cook, steam, sauté, yogurt, warmer, and rice cooker
  • 14 one-touch smart programs
  • Dishwasher safe
CONS
  • Doesn’t include an EasySeal lid

10. CONCORD Stainless Steel Home Brew Kettle Stock Pot

CONCORD Stainless Steel Home Brew Kettle Stock Pot (Weldless Fittings) (100 QT/ 25 Gal)

★★★★★
Amazon.com

User reviews

Good quality, great for brewing beer. I bought this to brew ten gallon batches of beer and believe it is very good quality for the price. The temp gauge was accurate and the ball valves worked as they should and did not leak. Installing the hardware was easy when following the included instructions. They even provide plumbers tape.The pot is very durable… Mine came ever so slightly out of round (enough for me to notice and bother me but not smashed or damaged by any means) and it is very hard to try and bend it back. The steel used to make this item appears to be good quality. The handles are sturdy and welded on. Not as good of quality of welds as higher priced items but very good for this price point.My propane burner got soot all over it on the outside and the wort on the inside left a sticky mess when I was finished brewing. Both came off with no problem except the very bottom on the outside which was exposed to direct flame and had some remaining black char which I expected.Overall I’m very happy with this pot and will likely buy two more eventually to finish my Brew system. I definitely recommend it for anyone wanting to Brew ten gallon batches of homebrew beer.
Solid Pot. Sturdy build and valve components seem high quality. Easy to assemble with no leaks so far but I have not brought to a boil.Thermometer probe protrudes an inch or so inside pot which could complicate the use of a steamer basket or other accessories.
Great product and great value. Its beautiful. It was well packaged and arrived without any noticeable defects. The instructions it came with were clear and simple to follow. Once I assembled the kettle and its parts. I filled it to the rim with water for 5 hours to test for leaks. It did not leak. The ball valve was sealed. The thermometer was sealed. The rivets where the handles are riveted were sealed as well with no leaks. Additionally, the top rivets is approximately the 9 gallon mark. My thermometer read accurately, I used two additional thermometers (one digital and one manual) to confirm reading. It also has a calibration screw on the back of it, if it needs adjustments. I will use it this weekend to brew an all grain beer recipe. I’ll update if there are any changes.
Nice kettle – read the trick for preventing leaks. The Good:My kettle showed up well packaged with bubble wrap and dent free. All the parts were there. It was exactly as pictured.This is a high quality pot. Heavy gauge and the handles are firmly riveted in place. The lid fits well and has a handle which is welded on nicely. The kettle really shines. It has “60 QT” etched on the side. The top edge of the kettle is rolled as is the edge of the cover making a nice smooth surface. Adds some rigidity as well. The lid hangs nicely from the handles. They are obviously made for this function. The holes are nicely finished no burrs or rough spots. I compared the thermometer to my glass stick thermometer. It was spot on out of the box. I have one of the same thermometers for my mash tun. That one came about four degrees off but they both have an adjuster on the back for calibrationObservation:The kettle holds 16 gallons to the edge. 15 gallons leaves 1.25″ to spare.Edit: I carefully measured the volume this weekend so I could etch volume markers. The kettle holds 15 gallons exactly to the edge. I must have had too many home brews the first time.The drain hole height will leave a gallon of liquid in the bottom of the kettle.It takes 6 gallons to cover the thermometer probe. That’s O.K with me since I will be using it to measure the temperature of strike water and hot liquor.The Thermometer probe sticks 2.75 inches inside the kettle. I suppose this would accommodate the addition of a sight gauge however, it may be annoying to those doing brew in a bag. My other thermometer has a shorter probe. Although I don’t do brew in a bag I may swap it out if it becomes annoying when stirring or using my wort chiller.The Not perfect (but still OK):The instructions say to wrap around nine wraps of supplied Teflon tape around the coupler threads before inserting the couplers through the holes in the kettle. I found that the tolerance of the holes to the coupler made it nearly impossible to get the coupler through the hole without damaging the tape. I struggled a couple of times and still had a leak. I solved the problem by applying my aquarium hobby experience with bulkheads. A PVC bulkhead has a flat flange for the gasket to sit against. The flange is part of the coupler assembly and serves the same function as the outside washer supplied by Concord. The problem with the washer is that it is NOT sealed to the coupler so leaks can develop around the inside of the washer. The solution is to use a little bead of RTV silicon to stick the outside face of the washer to the coupler. This sealed it up nicely without all of that tape and I will be able to disassemble it without struggling to get it back together without leaks. Solder might work for those that are handy.It goes (from the outside) coupler > silicon bead > washer > outside seal > kettle wall > inside seal > washer > nutThere are no graduation inside the kettle. I solved this by making a stick with graduations. The graduations are 1.25″ apart.Summary:This is a very nice and economical kettle. I would recommend it to anyone wanting to make beer or do a clam bake for 20 people. I would definitely buy it again. I would have given five stars but for the lack of graduations and the thread tape method of assembly.Update: As indicated above the pot holds 15 gallons to the edge. I have had 4 brew days witht this kettle and I am quite happy with it. The bottom has stayed flat too which is something I was worried about
This thing is a beast. I’ve never really wanted to lift 25 gallons of anything at the same time, but I will say the handles held the one time I did it. Probably wasn’t the full 25 (I’m not the Mountain), but still. Use it with a false bottom. So nice to be able to take it to the sink and scrub it clean between batches with the sprayer. Temp gauge is fairly accurate, SS is thick enough that all the banging around I’ve done has it still looking new. I’ve smacked it pretty hard and there’s not a dent. Definitely recommend. And seriously, the whole leaking thing from other peeps here in the reviews . . . . They are just fittings with silicone gaskets . . . just like every other brew pot or fitting you are going to buy. Tighten them up, but not hard enough to rupture the gasket. Buy a new gasket if you break one or get a defective one. The pot is great, stop gritching about leaks. Ball valve is great although I may take the position lock off, it’s screwed me a couple times already when I only had one hand to turn it back off . . . . crap!
It has a good. I done fried a turkey in ‘er. Mmm-hmm.
great value. This stainless steel pot is a true kitchen workhorse. Its sturdy construction and sleek design make it a standout addition to my cookware collection. Whether I’m boiling pasta, simmering sauces, or cooking soups and stews, this pot delivers consistent and reliable results every time. The stainless steel material heats evenly and efficiently, ensuring that food cooks evenly without hot spots. Plus, its non-reactive surface means I can cook acidic foods without worrying about off-flavors or discoloration. Cleanup is a breeze thanks to its dishwasher-safe design, making this pot a go-to option for busy weeknight meals or leisurely weekend cooking sessions. With its durability, versatility, and timeless style, this stainless steel pot is a kitchen essential that I’ll be reaching for again and again.
Very happy with the quality of this pot…
Great product, but keep in mind that the setup and testing is important. It took me 3 tries to get the thread tape on properly without leaks, and while on a flame. Still though, great product, and relatively easy to clean.

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If you are looking for a pressure pot for industrial and commercial use that does not compromise on quality, then the concord steel 100-quart pot is for you. For mass sterilization in industrial settings, you need a pressure cooker, and what better equipment to use than a 100-quart pressure cooker? 

This vessel is simple to handle. Its dimensions are 20 inches in height and 21 inches in width, allowing you to store large stencils and implements. When I needed a large pressure cooker for sterilizing large utensils and no such pot was on the market, this pot came to my rescue. 

Urgent medical care was required for the rural populace, and sterilizing medical equipment and implements was a pressing need at the time. I discovered this exquisite item and shipped it out immediately after discovering it. The shipment and delivery procedure were very efficient and quick. Upon opening, we discovered a colossal pressure cooker with a large pot and a massive lid to seal it. 

The safety mechanisms appeared promising, with lid screws for tightening. The piece is made of stainless steel, so worrying about rust destroying it is unnecessary. Because stainless steel is an exceptional heat conductor, the pot reached the required 15 psi of pressure in record time. 

In addition, the dial gauge features three easily adjustable ideal pressure settings. This device, designed for mass disinfection, is more than meets the eye. 

It was straightforward to assemble the single components with the included instructions. This pot was clearly distinguished from others by its lid, which could be hung on the side of the pot while the inner pot was being used. 

And we are all aware of how annoying it is to find a secure place to rest the lid. This commercial vessel does not include detachable, fully welded pieces for simple cleaning. 

Concord has made your life easier by offering one pot equivalent to five pots if you want to perform large-scale sterilization and are searching for multiple pressure cookers. 

Key Features 
  • 100 Quarts 
  • Brew Kettle is made from Commercial Quality Stainless Steel, Fully Polished. 
  • All Accessories included in this set are made from high quality 304 Stainless Steel. 
  • Lid is hangable on the side of kettle. 
  • Full weld less construction, so you can remove and clean as needed. 
  • Kettle (predrilled) will come unassembled for safe shipping. Assembly takes less than 10 mins, only tool required is a wrench or strong hands)
PROS
  • Budget friendly.
  • Can work up to the scale of 5 mid sizes pressure cookers.
  • The accessories and pot are made of high-quality stainless steel, which helps in easy asepsis.
CONS
  • The base of the pot can be off a bit light quality.

Best Pressure Cookers for Sterilization – FAQs

Autoclaving is equivalent to a pressure cooker, especially for small batches. Like an autoclave, the chamber of a pressure cooker reaches temperatures high enough to eliminate bacteria and mold spores. 

Start the timer when a pressure cooker has built up inside the pot and steam escapes through the pressure valve. The required sterilization time is typically between 20 and 30 minutes. When the time is up, please turn off the hot plate and remove the pressure cooker to allow it to cool for approximately 10 to 15 minutes. 

According to the product literature, electric pressure cookers can reach the necessary temperature and pressure for sterilization. Most can be purchased for less than $150, making them an excellent option for laboratories on a budget. 

Experiments at the University of Sao Paulo demonstrated that a pressure cooker is as effective as an autoclave and can reach the required temperatures to kill bacilli. Using a gauze contaminated with bacillus subtilis spores, the effectiveness of deep sterilization was evaluated. 

Add one to two inches (2.5 to 5 cm) of water to the pressure cooker. Set your containers inside on something slightly raised off the floor (glass containers may crack if they sit directly on the bottom). Seal the pressure cooker according to the manufacturer’s instructions and heat it on a burner. 

After 15 to 30 minutes at 121 °C under a pressure of 106 kPa (1 atm) and a total surface temperature of 121 °C, a typical standard for steam sterilization is reached (Block, 2000). 

Place a short rack in the bottom of the pressure cooker, then add 1 cup of water and three pint-sized jars. The jars will not fit inside the pressure cooker with the lid on if the rack is too tall, but you should never place the jars directly on the pot. 

You will be fine. However, I recommend adding two or three waters if they are pint jars. 

The answer is… possibly. If the pressure is decreased, total sterilization can be achieved only by increasing the sterilization time. If you are in the market for a pressure cooker, you should consider purchasing one with a 15 PSI pressure rating. 

As the temperature and pressure increase, the amount of time needed to sterilize objects can drastically decrease. Steam sterilization is more effective than dry heat sterilization because the moisture in steam is a superior heat conductor and penetrates the load more effectively. 

Conclusion

Typically, it would be best to use a coil top or a natural gas range to cook with a pressure cooker. The pressure cooker’s weight can cause damage to glass stoves or even shatter the glass. Adhere to the safety instructions in the letter. 

Pressure cookers can potentially be dangerous, but if you adhere to the instructions, they pose no greater risk than other kitchen appliances. High temperatures kill contaminants such as mold, fungus, and bacteria in pressure cookers. Always clean your pressure cooker after use so it can be used again. 

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      The Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet is a versatile and durable kitchen essential, perfect for beginners, home cooks, and chefs alike. Crafted in America with iron and oil, this skillet is designed to handle any kitchen cooktop, oven, grill, or open flame. One of the standout features of Lodge cast ...

      $19.90 $34.25 Buy It Now
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      Tovolo Vented Collapsible Medium Microwave Cover
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      Tovolo Vented Collapsible Medium Microwave Cover

      20

      The Tovolo Vented Collapsible Medium Microwave Cover is a versatile and practical kitchen accessory designed to enhance your microwave cooking experience. This cover features perforated lids that protect your microwave from splatters and spots. Crafted from BPA-free plastic and silicone, the topper covers food to ...

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      Nostalgia MyMini Personal Electric Skillet
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      Nostalgia MyMini Personal Electric Skillet

      60

      The Nostalgia MyMini Personal Electric Skillet is a versatile and convenient appliance for on-the-go meals. It offers a quick and healthier way to cook a variety of dishes, including ramen noodles, pasta, mac and cheese, steamed rice, stir fry, omelets, hard-boiled eggs, pancakes, bacon, sausage, hashbrowns, cookies, ...

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      Elite Gourmet EG6207 Fry Pan
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      Elite Gourmet EG6207 Fry Pan

      31

      The Elite Gourmet EG6207 Fry Pan is a versatile and convenient addition to any kitchen. With its 10.5-inch size, it allows you to expand your cooking capabilities without the need for remodeling. The non-stick marble stone coating and cast-in heating element make cooking and clean-up a breeze. Whether you're whipping ...

      Braun MQ7035X 3-in-1 Immersion Hand
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      Braun MQ7035X 3-in-1 Immersion Hand

      50

      The Braun MQ7035X 3-in-1 Immersion Hand Blender stands out with its innovative features and versatile functionality. The Easy SmartSpeed technology allows for single-hand operation with no predefined speed settings. Simply follow your intuition by pushing gently for roughly chopped results and increasing the ...

      $99.95 $109.95 Buy It Now
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      Breville the Barista Pro Espresso Machine
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      Breville the Barista Pro Espresso Machine

      30

      The Breville the Barista Pro Espresso Machine offers a barista-quality performance with a user-friendly interface, making it easy to create third wave specialty coffee in the comfort of your home. The integrated grinder ensures that the right amount of freshly ground coffee is delivered on demand, resulting in a rich ...

      $699.95 Buy It Now
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      Cuisinart PRS-50 Pasta Roller & Cutter Attachment
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      Cuisinart PRS-50 Pasta Roller & Cutter Attachment

      100

      Cuisinart PRS-50 Pasta Roller & Cutter Attachment is a perfect addition to your Precision Master Stand Mixer, allowing you to create a variety of homemade fresh pasta with ease. This attachment includes both spaghetti and fettuccine cutters, as well as a pasta roller, offering versatility in pasta shapes and ...

      $159.20 $179.95 Buy It Now
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      Instant Stand Mixer Pro
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      Instant Stand Mixer Pro

      40

      Instant Stand Mixer Pro delivers powerful performance with its 600-watt motor, making it a versatile kitchen companion for a variety of culinary tasks. From whipping smooth meringues to kneading yeast dough, this stand mixer handles it all with ease. Featuring a digital interface, the mixer offers 10 speed ...

      $280.64 $299.99 Buy It Now
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      Koolatron 6 Bottle Wine Cooler
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      Koolatron 6 Bottle Wine Cooler

      90

      The Koolatron 6 Bottle Wine Cooler offers an affordable and elegant solution for wine enthusiasts, providing a stylish and compact freestanding design that accommodates up to 6 standard-sized wine bottles. This wine fridge is a perfect addition to any table or countertop, allowing you to enjoy your favorite vintages ...

      $96.98 $199.99 Buy It Now
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      Hamilton Beach 2 Slice Extra Wide Slot Toaster
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      Hamilton Beach 2 Slice Extra Wide Slot Toaster

      70

      Hamilton Beach 2 Slice Extra Wide Slot Toaster is a versatile and user-friendly appliance designed to make toasting a breeze. With slots wider than those on many 2-slice toasters, this toaster accommodates thicker breads, bagels, and other specialty bread items effortlessly. The extra-wide slots ensure a perfect ...

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      Hamilton Beach Blender Combo
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      Hamilton Beach Blender Combo

      40

      The Hamilton Beach Blender for Shakes and Smoothies & Food Processor Combo offers impressive 3-in-1 versatility, making it a powerhouse in the kitchen. This combo includes a 40 oz. glass blending jar for larger servings, a 20 oz. blend-in personal blender travel jar for on-the-go convenience, and a 3-cup ...

      $67.78 $74.99 Buy It Now
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