I’m considering re-homing it. So I turn to you with a plea: help me figure out why I should let it continue to take up space in my cabinet. I have a Fagor 6 quart stovetop pressure cooker which thus far has burnt just about everything I’ve cooked in it. I’m not someone who generally burns dinner, so this has me just about ready to toss it out the window. I’ve had it for over a year, but only pull it out every so often because, um, burnt dinner again. I guess I’m turning the heat up too high initially? But if I don’t start at medium-high heat on my gas burner as instructed in the recipes, the pressure indicator NEVER comes up.
Most recently, I made a batch of split pea soup successfully but I had been hesitant about adding potatoes under pressure so I made the soup, pulled out the ham bone, then returned the meat and raw diced potatoes to the pot, put it on a bare simmer for 20 mins , and voila- an inch of scorched black soup on the bottom. Am I just too used to my clad cookware and this is what happens with a disc bottom? I do have the America’s Test Kitchen pressure cooker perfection book which came with it, and have scorched brown rice while following their instructions as well. Any thoughts or favorite recipes are appreciated!