Selecting a pressure cooker?

[underpressure]

I want to buy a new pressure cooker. I have a small, old one I inherited from my student days but I am sure they have moved on from there. There seem to be a lot to choose from. Our baic requirements are:

1) I want to use the pressure cooker to save time making casseroles (lentils, chickpea, chicken, beef stew etc). Basically one pot cooking.
2) We are a family of 4, but we also like to eat/ freeze leftovers.
3) Aluminum, stainless steel or a combo of both.
4) What utensil(s) are best to use with a PC?
5) I want one that is i) easy to use, ii) Doesn't have loads of bells and whistles and need a degree in PC use to read the manual and use and iii) easy to clean

Has anyone come across a PC they really like? Couldn't live without. Please recommend.

[Girthwider]

WMF 3.0L

[Mrs Sparkles]

My first pressure cooker was a huge Fissler, purchased over 20 years ago. I thought the large size would make it versatile but its main use has been for Christmas pudding!

I decided a couple of years ago to buy a smaller one and went for a WMF 4.5L "Perfect Plus". It's probably seen more service in 2 years than the other one has in 20.

It's important to remember that the capacity of a pressure cooker has upper and lower limits. Check what they are for the model you buy. The 4.5L is plenty big enough for the two of us and a couple of guests, with leftovers, for a meal based on pulses, but wouldn't stretch to lamb shanks. 

I would buy Fissler or WMF again. Both are heavy stainless steel and very well made. Importantly, spare parts (gaskets and replacement valve seals) are available for both. A variety of baskets and inserts is available to help with "one pot" cooking of different components.

The WMF is a little easier to clean because the handle can be removed from the top section but that's not really a factor I'd use to distinguish them.

WMF offers packs of the regular PC plus a shallow one for slightly higher price. I considered one of these but decided against it, because there was only one lid. I couldn't see a benefit of having a selection of two bases, and the downside was the cupboard space needed to store them.

One thing I have found with both my PCs is that the heat required to maintain cooking pressure isn't a lot. I generally start up on a medium size burner and switch to the small one once I have the lid on, the valve has closed and the pressure is starting to build. I like to put a simmer mat underneath to distribute the heat and to avoid having a "hot spot".

[Mustapha]

We bought a "Prestige" cooker from Mustapha in lil India (French brand, made in India).  Do also do "Sebb" and other makes.  Our cooker gets used daily and seems OK.