Features:

• Set comprises 5-1/4-quart pressure cooker and 2-1/8-quart pressure frypan
• Pressure lid and glass lid interchange between 18/10 stainless-steel pans
• Quickly and healthfully cook foods under steam pressure with little liquid
• Two pressure-release valves and pressure indicator ensure safety
• Detailed instruction booklet with dozens of recipes included

Editor Reviews:

Product Description:
Save energy, essential nutrients and your schedule. Cook high-fiber, low-fat meals in about a third of the time with the Duromatic Duo Pressure Cooker Set. It's safe and efficient, thanks to the integrated lid-locking system and 5 safety steam-release systems. The 5.25-qt. Duromatic Body and 2.1-qt. Frypan Body are crafted of 18/10 stainless steel with solid thermal aluminum cores to absorb heat rapidly and cook evenly. The innovative spring-loaded precision valve on the Pressure Lid (fits both units) makes it easy to accurately cook meats, vegetables and even desserts. Includes glass lid (fits both units), stainless steel trivet, cookbook and menu planner.

Amazon.com Review:
Splendid examples of why modern, safe pressure cookers are popular with contemporary cooks, the 5-1/4-quart pressure cooker and 2-1/8-quart pressure frying pan in this set quickly and healthfully cook foods with trapped steam at temperatures higher than boiling. Two lids, which fit both pans, are included--the pressure lid and a glass lid--so one pan can be used to cook under pressure while the other is used conventionally. Made of heavyweight, mirror-finish, 18/10 stainless steel, each pan has two handles and an aluminum disk sandwiched in stainless steel in its bottom to quickly and uniformly conduct heat.

Pressure-cooking requires little water so nutrients, flavor, and color are not boiled away. Vegetables emerge vibrantly colored. Stews, soups, beans, even meat loaf and pork chops and desserts like bread pudding come out tasty and nutritious. (A detailed instruction booklet containing dozens of recipes is included.) Meats can be browned before the pressure lid is locked on. The pressure lid's valve stem shows high and low pressure so heat can be adjusted for different foods. After cooking, pressure can be reduced slowly (by just letting the cooker sit a while), normally (by pressing the pressure indicator), or quickly (by running tepid water on the lid's rim).

Safety measures abound for the pressure lid. A rubber gasket ensures a tight seal. A vent releases steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker. Cleanup is a bit involved. The pans, gasket, and lid require hand washing, and the gasket needs a light oiling. Normally, the valve is self-cleaning, but if food passes through it disassembly is required. --Fred Brack

Rating : - Don't wait - buy this now!
There is a bit of a learning curve when attempting to pressure cook items that might be better cooked conventionally, but man, it consistently cooks the best brown rice, I finally mastered polenta and beans are a successful no-brainer. My Boston baked beans recipe takes seven hours in a crock pot, 45 minutes in the pressure cooker and I thought they tasted better. Onions can taste boiled in the pressure cooker so generally I saute them and then lift them out of the oil or butter and set aside for adding later. The shortened cooking time by no means reduces the flavor of conventional long-cooked recipes. The shortened cooking times are truly astonishing and absolutely have to translate to a reduction in your energy bill. The cooker cooks at such low temperatures that my electric burner just barely achieves that low a temperature. I was a little nervous about the concept in my first go-around, but that vanishes fast. My Sitram cookware is collecting dust!