I can't believe we only just got a pair...

Otter

Otter

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Quite a few years of sailing and cooking on a stove with pans of boiling water or stew; at any moment the whole lot upset by someone's wash; galley full of steam and cooking smells. So last weekend we bought a pressure cooker - cor blimey but they're good! The whole pasta thing took 6 minutes from lighting the Origo to serving, no smells, a third of time to cook so much less Meths used, and no pans of boiling water to worry about.

A few on the forum have mentioned they use them and I went along with SWMBO's view that if they were that good everyone would have on. Well it turns out they are that good and we've now got two :)
 
I have used a pressure cooker at home for years and they are fantastic if a bit of time is spent finishing off the dish with the lid off.

Strangely they seem to have fallen out of fashion nowadays which is strange as very cost effective. I'm using mine tonight.

Never considered on the boat, but my boat cooking rarely goes beyond a pot noodle and a 'nice cup of tea'.

Did you find a mini one? My boat hob certainly couldn't take the size of the home one.
 
We inherited one with the boat, and the seal on it is shot, but nevertheless it gets a lot of use due to the locking lid. Easily the best pad to use at sea.
We have added a double skillet to the inventory and this does everything else. One warning though, the non stick on it has already got a few patches flaking off despite relatively little use and careful avoidance of metal scourers etc.
 
I have The Prestige Cook book, prob c1970

A recent concert to a 'leccy powered Remoska for everything else ( incl the BEST roasties and jacket potatoes. P/Cooker can make things a tad watery IMHO )
We have ahem not two but four, of the latter, in various places and boat..
 
I've used a pressure-cooker for the last 58 years (well several, as they do wear out) - in early days the only one you could get was the long-handled, aluminium Prestige, with a weight. They always developed convex bottoms (concave from inside) and terrified women even more than mice.
If anything, the choice has now broadened admirably and weights no longer fall off into the bilges, you can get them in stainless steel and without those enormous handles which made them such a pain to stow. (Mainly by Tefal).
However, like halogen ovens and microwaves they do have their particular strengths and inherent weaknesses so I would hesitate to greet one as the answer to all culinary demands.
Certainly I'd never be without one on a boat, though I'd willingly do without a microwave or a halogen oven, but neither would I eschew an oven and I love my grill.
The last one I bought was £29.99, last year, a 4-litre SS one in Aldi.
I've the 1955 Prestige cook-book (and several more cook-books from the early 50's).
Probably any shortcomings in any particular way of cooking has more to do with operator incompetence than with the means of cooking (though it is a grave error to try and cook Yorkshire pudding in a microwave).

PS I can still get parts for the 1950's Prestige range though the 1938 one, donated by my mother-in-law ("nasty things they hiss at you like a cornered cat") which had been to Argentina, back to the UK and all round the Channel Islands and N French coast in my 2nd boat, is irretrievably broke.
 
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They are essential on board!

I searched for ages to get a small stainless steel one when I downsized boats, German made but I can't remember the name, fantastic.
( I will not cook with aluminium....)
 
BACUS said:
Hello Lazy Kipper
What make did you get and any reason why
Regards
Bacus
Click to expand...

They're Prestige ones, don't know if they're SS or aluminium. I'm amazed how much quicker they are, though starting with boiling water appears a good idea if you can - boil the water in the PC, then open up and put the basket of food in. The twin issues of safety and much less fuel were what persuaded us. We looked at double skillets and stacked pans but they have neither the mega fuel savings of the PC or the complete safe use issue but they do have a bit of both.
 
wully1 said:
They are essential on board! I searched for ages to get a small stainless steel one when I downsized boats, German made but I can't remember the name, fantastic. ( I will not cook with aluminium....)
Click to expand...

I agree about cooking with aluminium, can't remember why :)

Just looked up a stainless steel Prestige model, much cheaper than I expected: http://amzn.to/1g5jhFO
 
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