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KEEN Youth Kootenay III Chelsea Boot 3 Steel Grey Pink Peaco
Features of the KEEN Youth Kootenay III Chelsea Boot Waterproof leather Upper Elastic Gore for easy on and off Fleece lining for warmth Thermal heat shield insole captures warmth Higher-traction rubber Outsole Keen. warm Insulation rated to -4°F/-20°C Eco anti-odor for natural odor control PFC-free durable water repellent Stitch-and-turn construction Uses minimal adhesives Slip-on design for easy on and go
David S. Zeeman "mastercook": Thin metal burns easily and stains easily and VERY difficult to clean...I should have bought a better quality, much more durable (more expensive) item.Save your money, buy something else. Something of better metal (mettle).david
D. Brown: Aside from it being a pressure cooker, this is the nicest pot I own. It also comes with a useful recipe booklet. I can't add much to all the 5-star reviews here, but for what it's worth, 'I like it too!'
Desert Dweller "Bill": Presto is one of the few old time manufacturers that have maintained quality. This pressure cooker is very well made and works perfectly. Looks nice and cleans up easy. I would recommend it to a friend (or even a stranger). I am very happy with it and fully expect it to last for many years.
Dhifz: I've been using a pressure cooker ever since I was young. Everyone in my family has one and they do last for a long time.Now, I cook professionally. One of my valuable cooking vessel is the pressure cooker. It takes really tough meat and make is buttery soft. I haven't tried cooking veggies on these things, just because they are more delicate than a piece of shank. By the way, I just ordered two for gifts. And it made from stainless steal.One word of caution though!!!... When cooking with this, make sure after you hear it whistle, turn down your heat to a low medium to a medium!!!.. All you want is a soft whistle. It's compared to having a roll boil and a boiling water; it's just a waste of energy. Violent whistling means, too much pressure is building up, not good coz, the food can only take a certain pressure to still be recognizable, and the pot can only take so much pressure. I've heard form a couple of users who neglected this "alarm", actually had their "tops" blow up. A couple of users also reported, they actually got burned by the steam. Also, if you have to move the pot while is hot and still whistling, do it carefully, make sure it level and place it down carefully or the pressure might burst the top off. But, don't let this scare you!!! Like any other tools, you have to know how to use them properly. A knife should be used with care. A pressure cooker!!! A LOT of care and common sense.Tips and advice: When cooking stews and other stuff, make sure you dont' have too much liquid or meat/veggies when cooking or you might end up with burnt food or worst, a stew geyser. If you need to add more stuff to the pot while it is still hot and whistling; care fully place the hot pot under running cold water and cold bath and wait for the pressure to decipate. Always clean the rubber seal coz, it does accumulate food residue. And always, always be careful with dealing with high pressure and high heat. Happy cooking.
E. Aagaard: This is a really excellent item....but the little rubber safety button (to release pressure if something gets clogged) isn't as good as it could be. Every now and then, it releases the steam so no pressure can build up. If I jiggle it, to get it to set, it generally falls down into the kettle. At that point, I have to remove the lid, and fish the button out of whatever is in there -- easy if it's broccoli, but more of a problem if it's bean soup. I realize that this is my fault for not checking it each time, but with my old one (not nearly as good, overall) I never had to think about it. Remember, this is a GREAT pressure cooker -- I'm just kvetching.