- Sales Rank: #4314 in Kitchen & Housewares
- Size: 6 qt.
- Color: stainless steel
- Brand: Fagor
- Model: 918060607
- Number of items: 1
- Dimensions: 9.00" h x
10.50" w x
15.90" l,
7.50 pounds
Features
- 6-quart pressure cooker preserves vitamins and minerals during cooking
- Reduces cooking time by up to 70 percent
- 18/10 stainless steel with impact-bonded aluminum base for even heating
- Advanced safety features prevent excessive pressure build-up
- Includes instruction manual and recipe book
Additional features: Works on all domestic cooking surfaces: gas, electric, ceramic, and induction Preserves vitamins and minerals during cooking Advanced safety features prevent excessive pressure buildup Handle locks ensure lid stays firmly closed during cooking Easy-to-clean and dishwasher-safe body Comes with an instruction manual and recipe book UL-approved for safety Ten-year manufacturer's warranty The Fagor Splendid 918060607 6 Quart Stainless Steel Pressure Cooker makes cooking easier than you ever thought possible! Just load the ingredients, lock lid in place, release the pressure and enjoy healthy, flavorful meals! What's more, this pressure cooker lets you make delicious meals with little or no oil and without losing the important water-soluble vitamins and minerals in the food. It also maintains the natural color and flavor of foods, making dining an even more enjoyable experience. Constructed of high-quality, polished 18/10 stainless steel with an impact-bonded diffuser base for even and efficient heat distribution, this pressure cooker works on all heat sources and provides a high-pressure setting (15 PSI, 250 degrees), plus a gourmet steam-only setting. It features pressure settings on the handle - one in a dial control and another on a valve – to provide added safety. Other safety features include two pressure-release valves and a locking handle. A visual indicator pops up or retracts to indicate the pressure level in the cooker. Easy to clean and dishwasher-safe, this 6-quart pressure cooker is UL-approved and comes with a 10-year warranty. About Fagor America, Inc. Fagor is a wholly owned subsidiary of Fagor Electrodomesticos. Since opening their offices in 1992, the Fagor brand name has become synonymous with high-quality stainless steel pressure cookers. Fagor is currently positioned as a top cookware brand, sold at major retailers nationwide.
Customer Reviews
Most helpful customer reviews
183 of 190 people found the following review helpful.
Warranty is useless
By L. L.
We bought this pressure cooker from Macy's. The body and handles are still in very good condition after about 1 year of moderate use. However, the red/purple-ish lock on the upper handle began to deform by the heat from the cooker (it is shielded from the stove burner by the lower handle), making the open and lock operation harder and harder, until finally the plastic piece is stuck to the open position rendering the pot thing useless. Fagor's warranty does not cover this. I was instructed to place an order for the upper handle assembly which costs over 1/3 of the price of the entire thing. I can't see how the problem is not caused by a defect in the material, or why one should continue spend money on the company's product.
246 of 258 people found the following review helpful.
A Quicker Cooker, only bigger
By R. Kreis
1. Cooking with a pressure cookerThink of a pressure cooker as a crock pot on steroids. The increased pressure inside the sealed vessel results in an elevated boiling point, producing a higher cooking temperature for faster cooking. The standard pressure for these cookers is 15 psi, raising the boiling point from 212f to 250f. Current design features considerably improve the safety of these pots over WWII vintage kitchen bombs.Pressure cookers are perfect for pot roasts, stews, soups, stocks and long-simmering sauces, reducing cooking times by as much as seventy percent. Beans cook faster in a pressure cooker, although their soaking time is unaffected. Rice will cook faster, too, although the convenience of a dedicated rice cooker is beyond dispute.Some pressure cookers let users select a second, lower pressure setting (8 psi, bp @ 215f), which yields considerably less accelerated cooking. Why slow down a high-speed cooker? Because some foods, like veggies and fish, cook quickly, and when cooked at 15 psi it is difficult to control doneness. (Recipes for these foods call for running cold water over the pot lid to quickly reduce the pressure and lower the temperature to stop the cooking. For more usual dishes, one would merely turn off the heat and let the cooking coast to a stop.) Pot-count or hubris may move some chefs to use their pressure cookers to prepare delicate foods regardless of the risk of under/over-cooking. The low pressure setting is intended to help these people. For most cooks, foods that cook quickly are better prepared using conventional methods. Arguably, a clever chef could use a pressure cooker as their only pot for all purposes, a desirable feature when living out of a knapsack on a desert isle where time is money or fuel is precious.For most cooks, a pressure cooker will not be an essential kitchen utensil, but it is desirable for its ability to shorten long simmer times. An eight-quart pot is probably the most versatile size for most users, because the pot can only be filled to half or at most two-thirds capacity. If veggies are to be steamed rather than boiled, you will need a steamer insert. Expect a learning curve as you discover how to operate the pot and adjust cooking times. A pressure cooker should be stored unassembled, and the gasket (about $10) may need to be replaced occasionally. All parts should be hand washed. The the pot and lid are ruined if dinged where the gasket seats.2. The Fagor Pressure CookerFagor in Spain is like General Dynamics in the US - a huge industrial conglomerate. Their "Commercial" (and similar "Splendid") model pressure cooker has a substantial heft to it and seems ready to withstand the rigors of the kitchen. An aluminum heat dispersion disc, completely encapsulated in stainless steel, is bonded to the bottom of the thick-walled stainless steel pot. The stainless steel lid is similarly substantial, and is polished to a mirror finish. The handles seen sturdy enough, although they are plastic and subject to damage. An order form for replacement parts is provided in the box and parts are available over the Internet ([...] An instruction booklet is incluye, imperfectly translated from the Spanish. An 80-page recipe book is also included, with full color photographs of fabulous dishes, several of which cannot be prepared in the cooker(!).The regulator control dial on this unit has three positions: Pressurized (15 psi), open, and remove valve. The lid has a safety interlock that prevents it from being opened while the pot is pressurized, and a small plastic rod pops up to indicate the interlock is active. (One reviewer suggested this rod indicates the pot has reached 15 psi, but this is not so; you know the pot has reached 15 psi when steam starts to escape from the regulator valve.) Another safety feature is a slot in the lid that allows part of the gasket to blow out if the pot has been over-filled.I was attracted to this model pressure cooker because it seemed to represent an attractive price-performance point. My experience has confirmed that. The value of a second, low pressure setting is arguable for all but the most dedicated pressure cooker users, and fancy features like a pressure gauge seem minimally useful. If I were to buy another pressure cooker, I would likely select this model again, albeit in an 8-qt version to compliment the 4-qt size that seemed the best size for this bachelor cook.
54 of 54 people found the following review helpful.Risotto in 6 minutes? No way!
By J. Lee
My mom uses a pressure cooker. It's an old, beat-up thing made out of who-knows-what in an ugly brown color and the jiggly thing on top. It must be older than me. But the stew that comes out of it is amazing. So I think I want my own pressure cooker and added this one to our wedding registry. One of our guests (no doubt a pressure cooker fan) bought it for us. In fact, it was the very first gift snatched off our Amazon.com registry! Then it went into the closet. That was last year and I am embarrassed to admit it. We just bought a new house, and inspired by all the extra cabinet space I dug out the Fagor. Risotto in 6 minutes? No way! I have to try it. They aren't kidding. You can make a butternut squash risotto in 6 minutes. That's right...a hard-as-a-rock winter squash that comes out as if you'd been roasting it for an hour. It was the best risotto we ever had. The prep time took twice as long as the cook time and consists mainly of cutting up your veggies and/or meats into chunks. My husband couldn't believe the carrots in it were as soft as if they had been slow-cooked all day. I am now a fan and am on the quest for a good pressure-cooker cookbook. The Fagor is easy to use. I read the instruction manual first because the thought of a pressurized pot sitting on my stove scared me a little bit... You can brown meats and veggies in the pot with some oil before adding in everything else + liquid and snapping on the lid to bring it up to pressure. Never fill up the pot! It should only be 1/2 to 2/3 of the way full, depending on what you are cooking and how much it will expand. That might mean I have to get a bigger pot if I want to cook for more than 4 people. There is a little yellow indicator that pops up to tell you when the pot is properly pressurized. Problem is, once I saw the yellow indicator, I couldn't remember where its original "down" position was. The best indicators are your ears. Just wait for the loud "SHHHH" noise and then turn down the heat (or move the pot over to a burner set on "low" if you have an electric stove). I admit the "SHHHH" scared me a little. OK, a lot...enough to make me move out of the kitchen and peer at the pot from a distance. The amount of steam that comes out is barely visible, so the sound is the best indicator. After 6 minutes of "SHHHH" I took the pot off the stove, set it in the sink, and gently ran cold water over the lid with the sprayer hose. In probably 30 seconds there was a loud, brief "HISSS" and then the yellow indicator retreated, indicating that the pot was de-pressurized. OK, I admit the "HISSS" really made me jump. Just to be sure, I turned the valve to the "release steam" position and nothing came out (Note: I don't think I would ever use the "release steam" position while anything was cooking. It would make me too nervous. I will always leave the valve on the "high pressure" position and only use the "release steam" position after the cold-water depressurization to double-check). I felt a lot better now that all the "SHHHH" and "HISSSS" was done and took the pot out of the sink and opened the lid. I peered doubtfully inside the pot. No way. This risotto looks perfect and I didn't even stir it! I tossed in some raw shrimp and frozen peas to cook in the remaining heat (which worked very well as the remaining heat is quite high), then added my cheese and dinner was ready. In my opinion all the veggies tasted and looked a lot brighter than they would have if cooked in a slow-cooker. This might mean retiring our slow-cooker. Clean-up was easy. Just wash out with warm water and mild detergent. Take out the gasket and the valve (you have to turn it to the release position first) to rinse thoroughly, then let everything dry separately before re-assembling. Apparently you should oil the gasket lightly to prolong its life but I was too lazy. I will probably oil it every few times I use it. I have got to try indian curries in this thing.
Tags : {SPIN_10} induction cooker
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