Euphoria, having had only one experience with pressure cookers (and that was a tomato rain shower and thank god it wasn't my fault or my kitchen) I am wary of them. Does a camp stove provide enough steady heat to use a pressure cooker? Or am I getting the dynamics of it all wrong?
Well, I can't speak for most other camp stoves, but my two-burner Camp Chef stove has two 30,000 BTU output burners (each). I could probably darn near forge steel on it. Glad you weren't hurt by the incident you mentioned. I don't know how old the pressure cooker was that blew up, but most all the newer ones have several safeguards built in to prevent them from going ka-boom. If your stove can boil a pot of water, then you won't have any problem using a pressure cooker. I find that after it comes up to temp and starts to pressurize, then you turn the heat way down to low for the rest of the cooking cycle so it actually not only cooks at a low application of heat, but due to the pressure, it cooks in about 1/3 (or less) of the time that it takes to cook something in a conventional pot with a lid. This not only saves considerable time, but also saves on propane, and would probably save gas on the old pump-up Coleman stoves as well. They're very efficient, and the food comes out so tender and flavorful. As an added bonus, the pressure cooker, sans lid and gasket, can also do double duty as a regular pot if needed, so it is a good choice for limited space as a multi-purpose cooking appliance.
Edited by Euphoria, 26 October 2016 - 06:50 AM.
"If I have seen a little further, it is by standing on the shoulders of giants."
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Greg & Brenda
2008 17' Casita Spirit Super Dooper Deluxe
2016 Chevy Silverado, Crew Cab 5.8L V-8, 4X4
2004 Nissan Frontier, Crew Cab, V-6 2WD
Casita Club # 2754