|
oxo good grips will save your non-stick from destruction. 100% worth the extra cost just because of how nice they are to hold and use. I have a £40 oxo good grips grater and in 30 years time I'm still going to be going "yeh this was worth it"
|
#
?
Oct 1, 2022 15:28
|
|
|
|
| # ? Apr 27, 2024 04:04 |
|
|
learnincurve posted:oxo good grips will save your non-stick from destruction. 100% worth the extra cost just because of how nice they are to hold and use. I have a £40 oxo good grips grater and in 30 years time I'm still going to be going "yeh this was worth it"
|
|
#
?
Oct 1, 2022 16:01
|
|
|
I don’t like oxo so much because the soft touch can sometimes break down and get gross after a few years, but in general any nylon, silicone, or most wooden tools are safe to use on nonstick. Don’t use metal tools because they’ll wear the surface even if they don’t leave visible scratches. I love the gir silicone ladle even though i have a steel inner pot because it’s flexible enough to get into the corners. e: https://www.gir.co/products/ladle/?variant=28891956772928 not sure if they ship to your country but if not, you can probably find something comparable. The spatula and flip are also really nice. hypnophant fucked around with this message at 16:26 on Oct 1, 2022 |
|
#
?
Oct 1, 2022 16:22
|
|
|
I meant what hypnophant is talking about. Oxo good grips have two kinds of silicone on them, a harder fireproof bottom section and a soft handle that will melt if you lean it against your frying pan. There is nothing on earth like the perfect silicone spatula if you use non-stick, I have an ancient egg flipper that's metal coated in silicone that I could get very dull about.
|
|
#
?
Oct 1, 2022 16:59
|
|
|
Just don't use metal utensils on nonstick. Even if your nonstick pots and pans say "safe for use with metal utensils". (They aren't).
|
|
#
?
Oct 1, 2022 17:10
|
|
|
learnincurve posted:I meant what hypnophant is talking about. Oxo good grips have two kinds of silicone on them, a harder fireproof bottom section and a soft handle that will melt if you lean it against your frying pan. Most of the oxo good grips stuff is nylon and butyl rubber, not silicone. Nylon isn't as heat resistant or flexible as silicone but it's cheaper. The butyl rubber is the stuff that goes all gooey. Silicone will not melt against a frying pan unless it's cast iron and you're about to sear a steak - if your nonstick is hot enough to melt silicone, it's hot enough to burn off the nonstick coating.
|
|
#
?
Oct 1, 2022 17:36
|
|
|
Oxo has a nice painless warranty process too. Slightly off topic for this thread, but I have one of their hand cranked cheese graters I use for parm/romano, and after like 11 years one of the tabs holding the "knob" on the end of the handle broke. The grater still worked fine, but the knob would occasionally fall off in your hand mid-grate. One email with some pics, and they sent me a brand new one, and never asked for the old one back. So now I have a brand new grater in perfect shape, and a slightly frustrating backup grater I could probably fix with a zip tie or something.
|
|
#
?
Oct 1, 2022 18:30
|
|
|
marshalljim posted:Just don't use metal utensils on nonstick. Even if your nonstick pots and pans say "safe for use with metal utensils". (They aren't). Edit - ah! Sponges. That might be it. Xander77 fucked around with this message at 16:40 on Oct 3, 2022 |
|
#
?
Oct 1, 2022 18:46
|
|
|
I’d like to start bringing lunch in to work so I can eat a little healthier. I have to go light on fat and salt these days, sadly. Anyone have any favorite simple and quick instant pot recipes that have lots of healthy veggies? Ideally I’m looking for one pot dump and go recipes. I’ve been making hodgepodge “chili” by throwing in whatever vegetables I have with some ground turkey and beans, etc, and that’s been fine but a little hit or miss since I’m winging it every time.
|
|
#
?
Oct 2, 2022 03:14
|
|
|
This Thai green curry is one of my favorites, you can leave out the chicken if you want, but it's pretty quick and easy.
|
|
#
?
Oct 2, 2022 05:34
|
|
|
marshalljim posted:Just don't use metal utensils on nonstick. Even if your nonstick pots and pans say "safe for use with metal utensils". (They aren't). My partner is highly vigilant about not using metal utensils during cooking, and only cleaning with softer sponges, and just generally looking after the non stick frying pans we have. Then stacks them all in a pile so they scrape each other.
|
|
#
?
Oct 3, 2022 03:54
|
|
|
Ghost Cactus posted:Thanks I’ll do that. I need to get a smaller pot for inside the actual pot for everything. Meat burns. Rice burns. Anything with a hint of tomato burns. It will successfully boil a non-tomato liquid and that’s about it. If you don't want to add any liquid for whatever reason maybe start it in saute mode on low to get more liquid out before you start pressure cooking? But usually when you're pressure cooking you want to cook stuff in liquid anyway. Xander77 posted:
|
|
#
?
Oct 14, 2022 03:35
|
|
|
I just received an instant pot from my sister and I'm intimidated by it. 
|
|
#
?
Oct 15, 2022 03:08
|
|
|
Don't be intimidating, they're really easy to use
|
|
#
?
Oct 15, 2022 03:15
|
|
|
For nearly all recipes you're either sauteéing something or setting it to high pressure, and then when it's done you either do a quick release or you let it cool down a while. It's got enough sensors to tell you if it's not locked right or whatever and it won't let itself get dangerous. It might have a ton of settings and modes but it all comes down to doing one of those things. You can handle it and it's going to be great.
|
|
#
?
Oct 15, 2022 05:38
|
|
|
The only time I've ever really had a problem was when the gasket wasn't quite on right. Even then all it did was hiss while trying to get up to pressure, letting out a lot of steam.
|
|
#
?
Oct 15, 2022 06:03
|
|
|
Internet Explorer posted:The only time I've ever really had a problem was when the gasket wasn't quite on right. Even then all it did was hiss while trying to get up to pressure, letting out a lot of steam. Same but also raw chicken and pork direct on stainless steel never goes well.
|
|
#
?
Oct 15, 2022 09:47
|
|
|
Yeah the only times I've had trouble is when I didn't notice crud had browned to the bottom of the pot which kept it from coming up to pressure. Or a super thick tomato sauce. I have the stainless steel pot and so long as I make sure to deglaze the bottom if I've been sauteeing, I do fine. Though my two favorite things to do with it are cooking dry beans and steaming eggs, which are both fool proof.
|
|
#
?
Oct 15, 2022 14:23
|
|
|
I've pretty much never had problems with stuff burning while pressure cooking You just have to have enough liquid and expect that you might have to remove some or reduce it after pressure cooking if needed. If that doesn't work for what you're cooking then maybe you don't want to be pressure cooking it. Pressure cooking isn't for everything, but it's fast enough that it's not a big deal to start in the pressure cooker and then reduce the liquid if necessary.
|
|
#
?
Oct 15, 2022 14:28
|
|
|
you just need to remember to raise it off the base if it might stick, you can pick up super cheap metal trivets which we use for making butter chicken with. Chicken raised with the lumpy sauce under it, pressure-cook and remove chicken, blend the sauce and add the chicken and your butter and cream back in then reduce without pressure.
|
|
#
?
Oct 15, 2022 14:43
|
|
|
learnincurve posted:you just need to remember to raise it off the base if it might stick, you can pick up super cheap metal trivets which we use for making butter chicken with. Chicken raised with the lumpy sauce under it, pressure-cook and remove chicken, blend the sauce and add the chicken and your butter and cream back in then reduce without pressure. I do this recipe without the trivet, you can just layer the chicken directly on top of the canned tomato. I’ve never had the burn warning.
|
|
#
?
Oct 15, 2022 14:48
|
|
|
Yeah I always just make sure there's some liquid under the meat so the surface of the meat isn't adhered directly to the bottom. Using trivets and stuff seems way more complicated than necessary.
|
|
#
?
Oct 15, 2022 14:51
|
|
|
A trivet is really simple. Though I used it upside down for several years instead of using it as a basket with handles.
|
|
#
?
Oct 15, 2022 16:25
|
|
|
Mercury Hat posted:Yeah the only times I've had trouble is when I didn't notice crud had browned to the bottom of the pot which kept it from coming up to pressure. Or a super thick tomato sauce. I have the stainless steel pot and so long as I make sure to deglaze the bottom if I've been sauteeing, I do fine. I’ve had burn warning trouble with lots of tomato based dishes. Now when I make chili I’ll plop the tomato paste on top. If it gets to pressure without a burn warning then it’s usually safe from there.
|
|
#
?
Oct 15, 2022 20:50
|
|
|
I think there are models that are just more sensitive to burn warnings that others. Mine is super sensitive which is a PITA but usually OK if you can keep tomatoes, the criminal fruit, from touching the bottom - just layer it. It's always tomatoes. If you do get a BRN you can usually scrape the bottom of the pot but it's a lot of "let's blend the soup in a regular blender!" backing and forthing.
|
|
#
?
Oct 19, 2022 03:17
|
|
|
angerbeet posted:
I‘be been able to successfully open it up and give the bottom a scrape without removing anything, just getting down there with a spatula. On a couple occasions that’s been enough to be able to get to pressure, then I’m safe.
|
|
#
?
Oct 20, 2022 22:27
|
|
|
mystes posted:A stainless steel pot like instant pots have is better imo. You really don't need a pressure cooker to be nonstick. Edit - Because "Sauter" is apparently an Israel only brand name, and it's known as Amazon basics or whatever everywhere else. And everywhere else actually states that the bowl capacity is 5.5 liters. Which is just in that magic spot where apparently you can't buy a replacement without a whole rear end other cooker? With a bit of pressure (no pun intended) and a lot manual exertion, the pressure cooker can actually close and start gaining pressure (turned it off before it actually did anything). Is anything going to explode if I try cooking with it? Should I just go ahead and ask for a replacement? Xander77 fucked around with this message at 21:11 on Oct 27, 2022 |
|
#
?
Oct 27, 2022 10:34
|
|
|
i would not risk it, especially with an aliexpress product. get a replacement from the manufacturer or get a new cooker
|
|
#
?
Oct 27, 2022 10:46
|
|
|
Do not gently caress around with pressure cookers. They are literally used to make homemade bombs. Heed the thread title. Do not end up like grandma.
|
|
#
?
Oct 27, 2022 13:56
|
|
|
mystes posted:This was from a while ago, but... Are you trying to use like zero liquid? I don't think I've ever had this problem with my instant pot. Nope! I always add at least two cups of liquid. Usually 4+. From the discussion, it sounds like tomatoes are the culprit. I love tomatoes though, so I probably won’t use the instant pot much anymore.
|
|
#
?
Oct 27, 2022 21:01
|
|
|
Just use a trivet or a basket to lift the tomatoes off the bottom, you can still anything stainless steel in s pressure cooker - I use a steamer basket for a lot of stuff, especially stock with bones because you can just lift most of the carcass out. It would still have burnt in a regular pressure cooker just with no warning and a horrible clean up job.
|
|
#
?
Oct 27, 2022 22:16
|
|
|
learnincurve posted:Just use a trivet or a basket to lift the tomatoes off the bottom, you can still anything stainless steel in s pressure cooker - I use a steamer basket for a lot of stuff, especially stock with bones because you can just lift most of the carcass out. Thanks, I’ll try a steamer basket for the tomatoes next time.
|
|
#
?
Oct 27, 2022 22:39
|
|
|
learnincurve posted:I use a steamer basket for a lot of stuff, especially stock with bones because you can just lift most of the carcass out. drat that's a great idea, thanks
|
|
#
?
Oct 28, 2022 00:17
|
|
|
hypnophant posted:The nonstick coating is coming off, either because metal tools scraped it off or because it overheated and burned off. It’s not dangerous but it’s gross since the coating will keep flaking off into your food.
|
|
#
?
Nov 9, 2022 15:20
|
|
|
Xander77 posted:Is there a way to remove all the nonstick coating entirely? Vinegar or something? I’d probably just buy a new one at that point tbh
|
|
#
?
Nov 9, 2022 23:23
|
|
|
Xander77 posted:
Did that go through the dishwasher? Certain non stick coatings can’t survive that.
|
|
#
?
Nov 9, 2022 23:33
|
|
|
Xander77 posted:Is there a way to remove all the nonstick coating entirely? Vinegar or something? No. Live with it or replace it. It’s a pressure vessel; anything that could remove the teflon could weaken the aluminum enough to cause it to fail under pressure (read: become a bomb). Plus I doubt there’s anything food-safe that can remove teflon, it’s pretty tough chemically. Vinegar will definitely not touch it, and stronger acids would eat the aluminum first. Which is bad, because again: bomb. Flash Gordon Ramsay posted:Did that go through the dishwasher? Certain non stick coatings can’t survive that. I’ve never actually seen a dishwasher damage a nonstick coating, though they can definitely mess up bare aluminum. Supposedly it can be a problem if you use a dishwasher detergent with abrasive media in it but I don’t know if that’s common these days. hypnophant fucked around with this message at 02:12 on Nov 10, 2022 |
|
#
?
Nov 10, 2022 02:08
|
|
|
Flash Gordon Ramsay posted:Did that go through the dishwasher? Certain non stick coatings can’t survive that.
|
|
#
?
Nov 10, 2022 15:49
|
|
|
according to my apple news feed walmart are selling instant pots for $50 on black friday deal
|
|
#
?
Nov 10, 2022 19:50
|
|
|
|
| # ? Apr 27, 2024 04:04 |
|
|
I’m trying to make some bone broth for my dog and the recipe says to simmer for 9 hours. What would the insta pot equivalent be? It specifically says not to boil it but that shouldn’t be a problem in the insta pot right?
|
|
#
?
Nov 12, 2022 16:59
|
|