I had a Farberware 6qt which I killed in about 5 years and a Deni 8qt that maybe lasted a year. I finally gave up on the electrics and got a Kuhn Rikon stovetop model.
I have heard good things about the Cuisinart, though. I just find I really need an 8qt. Considering you can only fill them 2/3 max, 4qt just isn't big enough when I want to make a big batch of stock or something.
I am a kitchen gadget junkie, and I had been bugging my boyfriend to get out his pressure cooker and show me how to use it. Last night, we made a big pot roast with veggies.
Here's the thing - I had accidentally bought a HUGE chunk of beef from the butcher, so I cut it in half and cooked the first half last week. It was... okay. A little tough.
We pulled the other half out of the freezer yesterday morning, thawed it in cold water and cooked it in the pressure cooker last night. AMAZING! Same piece of meat but a huge difference - super tender, falling apart, and the carrots were even super soft. His pressure cooker is an old one, very low-tech and probably 15 years old.
To each his own, but I wouldn't use a pressure cooker. They use high temperature and high pressure, which results in denatured proteins and can damage vitamins. Slow and steady wins the race!
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"Don't let the perfect be the enemy of the good." - Voltaire
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I made Mark's beef stew in the pressure cooker. Whoa, that is some great eats.
I like my pressure cooker for saving time and I use it fairly often - nothing beats it for convenience. However, I will say that flavor wise nothing beats properly browned meat that is then cooked long and slow in a heavy dutch oven.
I have an all electric house and cooking low and slow is expensive. The pressure cooker cuts a lot of time so I save on energy and have really good eats.
I wonder how a crock pot compares in electricity usage.