I was just pressure-cooking two soups (a Split Pea Soup with Ham and a Butternut Squash Soup with Sage) when this thread started.
I do a fair amount of pressure cooking, especially in the winter. First, let me say that Cook's Illustrated doesn't "do" pressure cooking, or at least didn't when the article came out some time ago. I'll have to refresh my memory and re-read the article but as I recall, I was a bit exasperated when I read it. There are several points in their article that show some things that they might not understand fully or might be misinformed about, and I have some issues with why they downgraded the Kuhn-Rikons.
I have two Kuhn-Rikons, a 3.5 L (3 3/4 qt) and
7L (7.7 qts) and I have been pleased with them for over 10 years. They were the Cadillac of the pressure cookers when I bought them. That must have been before Fagor got energetically into the PC market. The Kuhns have a nice heavy multi-layer bottom. Very heavy duty, but yes, pretty pricey now.
Kevin, I'd be interested to hear what it was that you were disappointed with in the K-R, just for my own information and to check it out.
On the other hand, I've been hearing very good things about the Fagor Duo lately and hear that it is very easy to use (so is the Kuhn-Rikon). For just a little more money, the 8-quart/4-quart set with the steamer basket, trivet, and glass lid (so you can use either size cooker as a regular pot) is a very good buy. But you get only one pressure lid and there will be times (you might not think so for a while) when you'll want to use both the larger and the smaller cooker at the same time.
If I were to buy a pressure cooker for my daughter today, I'd get the Fagor Duo set.
Also, if you are going to get just one size cooker, I'd recommend the 8-quart size. Remember, you can only fill a pressure cooker about 2/3 full -- you must leave some headspace for the steam to build up. You'll be wanting to make soups and stews to stock your freezer. And it makes great chicken or beef stock in a hurry, although if you're looking for a really *clear* stock the traditional method is better.
Before you buy, why not check out a copy of Lorna Sass's latest book, "Pressure Perfect," and read the first chapter or two for the information it contains. Your library might have it. There are helpful tips throughout the book, such as when to add spices and garlic to the pot, etc. Also, it is the best pressure cooker recipe book out there for people who like to cook, imo, and her previous 3 books are also excellent. She includes an excellent method of cooking dried beans without having to soak them. She has a good palate and manages to simplify long ingredient lists to get the essence of ethnic recipes.
BTW, the 10-quart Fagor Duo can also be used for canning.
Side notes: Pressure-cooking cuts down on fuel costs and heat in the kitchen. I've been known to use it on the side burner of my gasser.
Now, what was the original question?.....
Rita
P.S. If you want a *really* pricey pressure cooker, check out the
WMF PRESSURE COOKER that Williams-Sonoma carries. But you'd better be in shape to pick it up! That thing is gorgeous and is built like a battleship! And it's only 6.5 quarts.