Anyone use them still?
I see the modern units are nothing like the sinister units of yore.
Cooking time seem incredibly quick.Minutes to hours compared to other forms of cooking in many cases.
Been eyein` up a 8 liter PC.
As all PCs(Pressure Cookers) can only be filled to a max of 2/3rds capacity for it`s given volume.
Expansion of liquids and such.
Brown meats in bottom of cooker,then place meat in basket,basket on trivet,add liquid.
Add heat,release pressure add quick cooking veg,pressurise again,serve.
Should be a good boat/camping option with fuel limitations.
Was thinking this system would work well for cooking spiny crayfish.
Modern PCs now have 2 settings,Hi pressure 15-PSI and Lo 7-PSI.
Read of one dude into Hipster kitchen minimalism.
10" cast iron skillet and a PC.PC acts as a saute pan at a pinch.
Very little nutrient lose by all accounts.
Don`t get the alloy PCs,SS/alloy bonded only seems to be the go.
All cooking surfaces and such.
Ovens,not so much though.
Chili`s and chowders in 20 minutes is impressive.
Cheerz.

yea mate lamb shanks in the PC are frickin amazing given it takes less than an hour from raw ingredients to flaky, delicious dinner

Eynon.
If you get only 1 PC,get a larger unit.
Say a 8-10 lt unit.
You can always cook less in a bigger PC.
Feijoa.
I am about to attempt a pulled pork in/from the PC next week.
YT has a lot of recipes for BBQ ribs using the PC.
Less cooking time obviously,though this style may offend the slow cook BBQ set re the ribs.
Have just installed an induction cooktop.
Amazing technology.
Near instant heat control,without the excess heat in the cooking area.
All energy directed to the ferrous pot base/surface.
Many commercial kitchens are replacing their gas cooktops with induction systems for this reason.
Those commercial kitchens are hot work environs.