Thread Number: 74530  /  Tag: Small Appliances
Addendum to Presto Cookers and Instant Pot...
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Post# 983294   2/18/2018 at 18:16 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Love the Kitchen but needs a Electric Sink. And the Pearls at Dinner (if you like boys)

Post# 983297 , Reply# 1   2/18/2018 at 18:20 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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And don't forget the groceries for that Presto

Post# 983307 , Reply# 2   2/18/2018 at 19:13 by wiskybill (Canton, Ohio)        
Thanks Eddie,

Brought back memories from the past!

Parents owned a small supermarket from 1960-82. Spent a lot of
time there growing up.

That's Mom and Dad on the left.

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Post# 983310 , Reply# 3   2/18/2018 at 19:19 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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You're Welcome. Yes. Memories.

Windex in a glass bottle, Trend Dishwashing liquid, Cigarettes within the customer's reach... People dressed to go shopping and everyone had pride in the way they looked.

Post# 983318 , Reply# 4   2/18/2018 at 20:11 by cuffs054 (MONTICELLO, GA)        

I don't think I've ever seen a larger collection of ugly wall paper in my life.

Post# 983324 , Reply# 5   2/18/2018 at 21:50 by norgeway (mocksville n c )        
Look at those

Class 5 NCR Registers!

Post# 983338 , Reply# 6   2/19/2018 at 00:54 by tolivac (greenville nc)        

AGREED-WHAT UGLY wallpaper in the pressure cooker video-Really-that video is an informercial for Presto Pressure cookers!!My Mom had one-when I was little was fascinated by it and afraid of it,too!Haven't seen a pressure cooker used in many years.Like anything else safe when used properly.

Post# 983514 , Reply# 7   2/19/2018 at 23:02 by Michaelman2 (Atlanta, GA)        
Cash Registers and Pressure Cookers:

I love those registers. In the recent thread about department store sounds, this mechanical NCR register is the sound I miss at grocery stores and other retailers.

I have been on a nostalgia kick the past few days and have my grandmother's 1940's Model 40 Presto pressure cooker. I am going to get it out, oil the wooden handles and lid gasket, then try it out. The idea of being able to have potatoes ready to whip in 8 to 10 mins is nice. I used to do pole/green beans in the PC and plan to do some good ole southern green beans once I get the mojo back in gear with the PC

I read back through this thread and others dealing with Pressure Cookers, picked up so valuable information.

If anyone has any tips, warnings or advice ..shout please...

Post# 983541 , Reply# 8   2/20/2018 at 06:25 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Model 40

Like this ?

  View Full Size
Post# 983548 , Reply# 9   2/20/2018 at 07:05 by Michaelman2 (Atlanta, GA)        

Toploader, yes, exactly like the one you posted.

Post# 983549 , Reply# 10   2/20/2018 at 07:22 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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That is my Grandmother's as well.

Built to last !!!

Gaskets can be found at True Value. The gasket includes the replacement Safety Vent.

Post# 983556 , Reply# 11   2/20/2018 at 08:11 by panthera (Rocky Mountains)        
For those of us who live at high altitude

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Pressure cookers are faster than microwave ovens once you want more than two potatoes (or you have to buy a commercial 2,000W microwave).


I use one of mine nearly every day, they're such a time saver.

That first video was made by Presto, of course.

Post# 983603 , Reply# 12   2/20/2018 at 15:53 by Michaelman2 (Atlanta, GA)        

I realized after reading back through previous threads that my cooker is made of aluminum. I have never cooked in aluminum. I know it is durable, not much more. Am going to look through the history on the site to see if threads have discussed aluminum cookware over the years.

Post# 983611 , Reply# 13   2/20/2018 at 16:54 by panthera (Rocky Mountains)        

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It is made of a magnesium-aluminium alloy. This means it will last forever. No dishwasher, of course.

It also means you will now hear all sorts of hysterical nonsense (if this weren't deluxe, I'd use another word) about how evil aluminium is. 

It's not.


Use it. Enjoy it. Clean it and polish it and you'll love it forever.

Post# 983618 , Reply# 14   2/20/2018 at 17:15 by Michaelman2 (Atlanta, GA)        

Panthera, you were hitting on exactly my apprehensions with regard to Aluminum and it leeching into foods cooked in it. I am somewhat relieved to read your posting.

My heart sank a bit when I discovered the PC was not stainless. Makes complete sense being almost 80 years old that it would not necessarily be made of stainless steel.

I ordered a new lid seal and pressure valve and planning to put this old girl to work. Now with a better understanding of the actual composition of the metals.

Post# 983736 , Reply# 15   2/21/2018 at 17:08 by CircleW (NE Cincinnati OH area)        

Good film from Presto, and an excellent print for an old 16mm title. A well-known cast with Spring Byington (December Bride) as Mrs. Bartlett and child actress Connie Marshall (Mr. Blandings Builds His Dream House) as Carol. The younger brother is Gary Pagett, who's been in a lot of TV shows and movies.

In the movie I saw an Admiral refrigerator and Sunbeam mixer at the friend's house. I couldn't tell what the appliances in the Bartlett home were, but the cabinets appear to be Kelvinator.

Post# 983745 , Reply# 16   2/21/2018 at 17:39 by CircleW (NE Cincinnati OH area)        
Supermarket training film

Anyone else recognize the music when the checker was demonstrating how to ring up an order? It happens to be the theme song from "The Donna Reed Show".

I'm pretty sure the woman presenting the check is Fran Ryan, who played the second Doris Ziffel on "Green Acres", in addition to the Hungry Jack pancake commercials.

Post# 983849 , Reply# 17   2/22/2018 at 13:11 by Michaelman2 (Atlanta, GA)        
Presto Model 40 - Green Beans

Cleaned up this 1948 Pressure Cooker, manufactured by National Presto "Model 40". It shined right up and discovered both the lid seal and the over pressure plug were still safe and did not need to be replaced. I now have extras if I need to replace in the future.

Snapped some green beans and used my regular recipe for them, loaded it up and five minutes after the steam achieved 15psi, I had some really good green beans.

Realizing the new cookers are electric and have internal timers and maybe a few safety features...they are expensive! I think i'll stick with this 1948 version for which my grandmother most likely paid a good deal of cash...I guess every thing is cyclical. I am assuming she paid what would have been in 1948, a lot of money for a pressure cooker. We now pay a good deal of cash for a modern pressure cooker called an "instant pot". They really do the same thing...cook using pressure.

I was reading about the name "Presto" and back in the 1940s the reason it was named "Presto" was because of the very reduced cooking time(s). Panthera mentions above that in areas of high altitude a Pressure Cooker is faster than a microwave oven. I have never much cared for cooking in a microwave oven. Warming and melting things (and the pudding making we communicated about in another thread) are about all I do in a MWO.

My hunch is I will keep this old girl out in my regular stash to be used more than I have in the past.

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Post# 983888 , Reply# 18   2/22/2018 at 18:14 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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NICE !!!!!!!!!

Post# 983904 , Reply# 19   2/22/2018 at 20:24 by Michaelman2 (Atlanta, GA)        

Ainít she petty! Lol. Those beans were cooked perfectly in that thing. Will be trying potatoes and mashing/whipping them very soon.

Really looking forward to being able to have mashed potatoes in 20 mins as opposed to over an hour.

Post# 983936 , Reply# 20   2/23/2018 at 01:48 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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If you cut the potatoes in 3-4 pieces they should take 10-12 minutes.

And if you use Russets or Idahos they will be nice and starchy. Not water logged from boiling.

Post# 983980 , Reply# 21   2/23/2018 at 11:57 by Michaelman2 (Atlanta, GA)        

Toploader55, I usually cook the potatoes in chicken broth, so I would imagine the cup of broth replacing the water will be sufficient? What do you think? The green beans I prepared in the pressure cooker could maybe used a bit less time ( I think I cooked them for four minutes).

My hunch is the potatoes will have more body with much of the starch being retained as you mention.

I am going to try a pot roast in the cooker this weekend and use the regular ingredients I normally use. Will be interesting to go from a slow cooker to a pressure cooker pot roast.

Post# 983983 , Reply# 22   2/23/2018 at 12:32 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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I think that amount of stock should be good.

Brocolli can be hard to figure out. Sometimes if it's really thick and tight packed buds, the buds can be mush and the stems "al Dente".

The Shocking of Vegetables is important with Pressure cooking as well as conventional. But unless you're serving them right away, it's good to cool them with cold water. Otherwise they keep cooking and will be mushy.

Pot Roast does well with the "let the pressure drop to it's own accord" to quote the Presto cook Book

Post# 984152 , Reply# 23   2/24/2018 at 13:57 by SudsMaster (East of SF, West of Eden, California)        

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In my book, Russet or Idaho potatoes should be baked or fried (or even nuked).

Boiling/steaming is for red/white potatoes, which are waxier and don't fall apart when done in water.

I have all sorts of pressure cookers but more often than not I'll cook red/white potatoes on the stove top. Takes five minutes to boil, and another 15 to cook. 20 min tops. The pressure cookers can take that long, or longer, to get to pressure, cook the potatoes, and then do a natural release. Plus on the stovetop I can poke them with a fork to determine if they are done.

I use a pressure cooker for stuff like brown rice, artichokes, etc. Stuff that takes more than 40 minutes on the stovetop. Even then, each time it's a bit of a science experiment.

Post# 984161 , Reply# 24   2/24/2018 at 17:10 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

toploader55's profile picture
"In my book, Russet or Idaho potatoes should be baked or fried".

OMDDBJ !!! Absolutely. But why I like Idaho for mashing is because you have total control over the consistency. I do mash Yukon Golds, Red Bliss, Maine New Potaoes and their flavor is wonderful. Almost Buttery like.

But for Straight up mash that has stand up to a lot of Gravy or Jus, You can adjust the texture better. Add Chicken Stock or Milk, or Sour Cream or all of that as I like a "stiffer" mash when dousing it in Pot Roast Gravy, Chicken Gravy, or just plain Meat Juice.

That's just my thang.

Post# 984174 , Reply# 25   2/24/2018 at 19:55 by panthera (Rocky Mountains)        
Potatoes, like nearly everything but meat

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Should be shock cooled.

This is one of the few genuine advantages of non-electric/electronic pressure pans: They can be cooled down by a stream of water across the lid or in a basin of water.

Except for meat and canning (of some things) everything cooked in the pressure pan should be shock cooled.

Post# 984204 , Reply# 26   2/25/2018 at 01:10 by rp2813 (The Big Blue Bubble)        

rp2813's profile picture

I love Nevada Russets.  They're so much smoother and creamier than those from Idaho.  They're not easy to find, though. 


Raley's (AKA Bel-Air and Nob Hill) markets out here have locations in Nevada and have been known to stock Nevada Russets in all of their stores.  I don't know if they still do; none of their stores are conveniently located to me anymore.  If not, they might still be available through special order. 


Mike, based on my own recent experience, go easy on the liquid for the pot roast.  It will generate some of its own.  I did my first one in a PC not that long ago and should have used less liquid.  Also, err on the side of less cooking time.  You just want the meat to be tender and not to lose all of its structural integrity, as in pulled pot roast.

Post# 984281 , Reply# 27   2/25/2018 at 11:33 by Michaelman2 (Atlanta, GA)        
Reducing liquid and time

rp2813, thanks for the advice. My slow cooker recipe is the one I planned to use in the pressure cooker and that normally requires about two cups of liquid. I will definitely reduce the liquid and also will monitor the time. Tks!


Post# 984283 , Reply# 28   2/25/2018 at 12:13 by appnut (TX)        

appnut's profile picture

Mike, as a reminder, find a PC-based recipe that's similar to your slow-cooker pot roast recipe and that will give you the optimum liquid amount to adjust to.  Bob


Post# 984296 , Reply# 29   2/25/2018 at 14:28 by Michaelman2 (Atlanta, GA)        
Thank you Bob

Bob, thanks I had found a similar recipe using a PC and upon rp2813ís suggestion, I am going to reduce the liquid a bit. The one thing I miss about having a slow cooker is the wonderful aroma that permeates the entire house when a slow cooker is cooking.

Post# 984317 , Reply# 30   2/25/2018 at 16:27 by rp2813 (The Big Blue Bubble)        

rp2813's profile picture

I've done a large (pulled) pork shoulder in a PC, which takes a couple of hours.  The aroma was present as if I had been roasting it in the oven.    People remarked about it as they entered the kitchen.  You may not smell a PC pot roast cooking for as long a period as you would with a slow cooker, but you'll get an abbreviated version.

Post# 984318 , Reply# 31   2/25/2018 at 16:33 by SudsMaster (East of SF, West of Eden, California)        
Cooking aroma...

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Wonderful cooking aroma permeating a home is nice, but bear in mind that the more aroma in the air, the less flavor that may be left in what is being cooked.

Of course, a little scent doesn't take much substance, so usually it's not a concern, unless stuff is overcooked, and then there are other issues.

Ever encountered the "its smells so good, but tastes so bland" phenomenon?

Post# 984322 , Reply# 32   2/25/2018 at 17:34 by rp2813 (The Big Blue Bubble)        

rp2813's profile picture

I'm careful about what I cook during the winter because there's no exhaust fan in our kitchen.  Just the other day I fried bacon out on the patio for a quiche.   Otherwise, this house would still smell like bacon.  Not the worst smell in the world, but I don't need to be constantly reminded of what I ate last week.  Absolutely no fish gets prepared in the kitchen, usually even during the warm months.

Post# 984323 , Reply# 33   2/25/2018 at 17:52 by ea56 (Sonoma Co.,CA)        

ea56's profile picture
we donít have an exhaust to the outside either. But I have found a way to cook bacon with almost no smell at all.

I bake it in the oven at 400 F, preheated, on baking sheets, 6 slices to a pan. I spray the pans first with Pam (youíd think bacon wouldnít stick, but it does), lay the slices evenly, it takes two pans for a pound of bacon. Put the pans in the preheated oven for 10 mins., then rotate pans, top to bottom and turn each pan around too, to facilitate even browning. Set timer for another 5 mins and check, usually the bottom pan gets done first. If not done, give it about 3-5 mins more.

Bacon done this way comes out perfectly every time, no splattered grease to clean up, no turning and tending and burns from splattering grease, almost no smell, if any at all and the bacon strips stay perfectly flat and straight. I make BLTís about once a month and this makes it a pleasure, and the sandwiches are nicer too because the bacon isnít curled.

Give it a try, I promise youíll never cook bacon on the stove again.

Also, to help alleviate other cooking odors I keep a small, shallow dish of white vinegar on the counter and we also have a medium sized air filter that I run when I cook anything that will create odors. I use a splatter shield on top of the frying pan, this not only keeps the area cleaner, it also seems to keep the odors down too.

I sure wish that the builder had vented the hood to the exterior, but with these work arounds it isnít too bad, odor wise.

Post# 984324 , Reply# 34   2/25/2018 at 17:57 by rp2813 (The Big Blue Bubble)        

rp2813's profile picture

Oh yeah Eddie, I remember when I was a kid, a friend of mine cooked bacon in the oven.  I think he put it on a shallow baking sheet, and possibly on a rack.  I was impressed with the way the strips stayed flat and they didn't need the paper towel treatment.


We hardly ever use bacon in this household, but I found a marked down package of thick apple wood smoked at Safeway so wanted to use it up.   I'll keep the oven in mind for next time.

Post# 984332 , Reply# 35   2/25/2018 at 19:03 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

toploader55's profile picture
Applegate Farms.

No Nitrates or Sulfates. Tastes like Bacon used to.

Post# 984334 , Reply# 36   2/25/2018 at 19:23 by Frigilux (The Minnesota Prairie)        

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Michael-- My mom had that pressure cooker when I was a kid. Oddly, she used it like a regular saucepan; never as a pressure cooker. Don't recall ever seeing the rubber seal or the pressure regulator thingy.

Eddie (toploader55): What does OMDDBJ mean?

Eddie (ea56): Right there with you on cooking bacon in the oven. Less mess, splatter and smell. I use a foil-lined rimmed baking sheet. No cleanup.

Post# 984335 , Reply# 37   2/25/2018 at 19:34 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

toploader55's profile picture
Hahahahahahahahahahaha Eugene.

It was one of my favorite sayings from one of my old Aunts...

"Oh, My Dear Darlin' Baby Jesus".

; )

Post# 984340 , Reply# 38   2/25/2018 at 20:00 by SudsMaster (East of SF, West of Eden, California)        

sudsmaster's profile picture
Gives me a notion to try cooking a small amount of bacon (4 strips, enough for one BLT) in the Cuisinart convection toaster oven. Maybe at 350F.

Post# 984353 , Reply# 39   2/25/2018 at 21:42 by bendix5 (Central Point, Oregon)        

bendix5's profile picture
Michael, What did you use to clean up your pressure cooker. It looks great. Mine is same model like yours. It had been getting used more this past few weeks due to cold weather and I have been doing roast then next day make vegetable soup. Thanks, Dan

Post# 984355 , Reply# 40   2/25/2018 at 22:02 by panthera (Rocky Mountains)        
Quantity of water

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The pressure pan manufacturers (electric, electronic, stove-top) all recommend 1/2 cup more water than is desired in the final recipe as a guideline when cooking a new, non-pressure pan recipe for the first time.

If a recipe is moisture sensitive, then it's useful to put a small rack in the pan, pour about a cup of water, place the food to be cooked in a bowl and place that on the rack. Super heated steam doesn't contribute moisture, so you won't need a lid (but may want to use one). Problem solved.

If you want to cook something that tends to foam, be sure to use lots of oil or butter. There's a myth that one mustn't use oil. That's nonsense left over from the bad old pressure-fryer days when people used oil under pressure to cook in pans not designed for it.

Feel free to use three tablespoons or more of oil or butter for bean/ lentils. Two tablespoons for a big bowl of porridge made of any of the usual grains (this is where the bowl on the rack really shines).

In keeping time for new recipes, follow any pressure pan recipe that is similar. That will be close enough. Generally speaking, once you get above two potatoes, it's going to be faster than a microwave oven would be, so when cooking things which don't like overcooking, be sure to check early.

Shock cooling is normal, only meats and canning produce are left to cool 'naturally'. This is one of the worst mistakes (next to the no oil nonsense) on many modern websites.

Never fill the pan higher than the manufacturer says.

I put a teaspoon of white vinegar in the water when using our magnesium-aluminium alloy (Model 40) pressure cookers and they never discolor. Wash with an SOS pad and DAWN. Never, ever, under any circumstances use Scotchbrite green or put in the dishwasher.

Post# 984358 , Reply# 41   2/25/2018 at 22:21 by Michaelman2 (Atlanta, GA)        

Hi Dan,

I did exactly what Panthera suggested above. Dawn liquid and SOS (actually Brillo in this case). I oiled the wooden handles with beeswax furniture oil. He had cautioned me against a dishwasher early on. My seal and plug were still in very good shape and I put some vegetable oil on them. I am still amazed at this being 70 years old and heavily used over the years. Then in storage for about 10 or so years..and it looks almost new.

Frig...I would imagine using it as a saucepan would be fairly common, especially years ago when people did not have a jillion pots and pans at their disposal. In my opinion that generation was typically as frugal and resourceful as any generation since. They "made do" with what they had.

As I perused the local William-Sonoma today, I looked at the prices of Instant Pots and stove top Pressure Cookers. As we all have noted in various threads over the years. Back in the day, these things were costly and still are. I think in general many of the older pots, pans, appliances were not only well general, they were well cared for. Planned obsolescence was unheard of in the 1940s. People took pride in "keeping things nice".

Post# 984370 , Reply# 42   2/25/2018 at 23:17 by panthera (Rocky Mountains)        
Model 40 as saucepan

panthera's profile picture

These (together with the 100/400 series pressure fryers) have such heavy bottoms and sides and such wonderfully even heat distribution that I often use one for a temperamental egg sauce. I think many women blew their whole discretionary budget on one of these back then and were overjoyed to discover that they really cooked even the most delicate foods perfectly when used as regular pans/skillets.  

Post# 984869 , Reply# 43   3/1/2018 at 18:42 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

toploader55's profile picture
Just had a session with a Brillo pad on the marvel 40. Just amazing how the allies and everything else was done way back when.

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Post# 984890 , Reply# 44   3/1/2018 at 21:30 by Michaelman2 (Atlanta, GA)        

Toploader...dude, that PCooker looks fantastic! That took some elbow grease and it was so worth it. Really looks nice!

I have never seen a weight like the one pictured? The original Presto units have a small black button that when at three bars ( fully distended ) showing, indicates 15psi. Is that an aftermarket weight?

Post# 984894 , Reply# 45   3/1/2018 at 21:54 by panthera (Rocky Mountains)        

panthera's profile picture
That looks great!

These were rather elaborate bi-metallic indicators. They released pressure the same way, but signaled cooking and canning pressure through that indicator.
The pop up three ring system was much less expensive. Ironic that it's the current standard, just looks a bit different.
So, not aftermarket.

Post# 984989 , Reply# 46   3/2/2018 at 16:45 by Michaelman2 (Atlanta, GA)        
BI-metallic indicator regulator

Interesting. I have never seen one real time. Never knew there was any other type of regulator.

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