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AMAZING Kitchen Products You CAN’T Live Without

Whether you are crazy about cooking and preparing food, or you spend little time in the kitchen, we are here to help you fall in love with it even more.

Once you equip your kitchen with the tight tools and products, it becomes a world of magic, where the most amazing things can happen.

Quick Overview

FEATURES

5/5

MATERIALS

4.7/5

COST

4.7/5

To help you choose the right products that will make your cooking experience unique we’ve compiled a list of the top kitchen products that will help you prepare them most delicious meals your entire family and friends would enjoy.

Let’s dive right now!

Tramontina Gourmet Tri Frigidaire EFIC108 Whynter ICM-15LS Duxtop 9100MC Nesco FD-1018A Gardenmaster Dehydrator Fissler Vitaquick 8.5-Quart Pressure Cooker Cuisinart Custom 14 Food Processor2 Instant Pot Duo 6-Quart
Tramontina Gourmet Tri-ply Clad 2-Quart Covered Saucepan
Frigidaire EFIC108
Whynter ICM-15LS
Duxtop 9100MC
Nesco FD-1018A Gardenmaster Dehydrator
Fissler Vitaquick 8.5-Quart Pressure Cooker
Cuisinart Custom 14 Food Processor
Instant Pot Duo 6-Quart

1. The Best Small Saucepan – Tramontina Gourmet Tri-ply Clad 2-Quart Covered Saucepan

Tramontina Gourmet Tri

How We Tested?

To get all the details and the right info about the best saucepan, we conducted a number of tests and experiments.

For instance, we made pastry cream to see how easy it is to whisk creams and sauces as well as to test them for heating.

We also checked for any hot spots and made a heat map by coating the surface of each pan with a thin film of oil and sprinkling it with some flour.

Then we heated it on medium for three minutes just to see where flour darkened.

Then we measured the surface temperature of each pan that we have tested using an infrared thermometer.

Finally, we measured the time it took to boil water.

Also, we wanted to test the ergonomics of the saucepan, so we poured the water out of each pan and to see if the liquid drippled or splashed.

Finally, we used a towel to see how easy or hard it was to get a secure grip.

To check the capacity, we cross-checked each pan’s specifications and weighed each saucepan.

But, we also figured it would be useful to know how easy it would be to use those saucepans in real life, so we washed all of them by hand several times.

How We Picked This Saucepan?

Taking all the previous things into consideration, we focused on a few criteria when picking the right saucepan.

Here are the things we focused our attention to:

1. Fully-clad tri-ply – we mainly examined tri-ply saucepans because they consist of an aluminium core sandwiched between layers of stainless steel.

The good thing about aluminium is that it heats more evenly than steel.

On the other hand, steel is more durable and holds heat better.

So the combination of the two is what will give the best results.

Also, fully clad pans have an aluminium core which heats more evenly throughout than pans with encapsulated bottoms.

There are also other multi-ply pans which are definitely more expensive, but they are also much heavier and it takes more time to heat them up so we tried to avoid them.

So, we generally considered tri-ply to be the best option so we tested them mostly.

Also, keep in mind that there are other aluminium-based pans that are not of such a good quality so we focused on tri-ply as the best option.

Another thing you should be aware of is that aluminium is reactive to acidic foods such as tomatoes and can leave a metallic taste is your mouth.

2. Uncoated – another type of saucepans we skipped are the pans with nonstick coatings because they scratch easily and degrade over time due to heat and will definitely deteriorate over the years even if you take care of them.

3. Saucepan or saucer – when choosing our saucepan, we tested two types of different pans: curved saucers and straight-walled saucepans.

On the one hand, sauciers are more expensive and have curved sides and wide openings which makes them easier to handle.

It’s easy to stir foods like risotto or oatmeal in them and they can speed up evaporation for reducing sauces.

On the other hand, saucepans have narrower opening and straighter walls which means they will work perfectly for the most basic tasks.

Also, they are much cheaper.

4. Ergonomic handles – we searched for pans that have handles that can easily fit into our palms without using a towel to wrap around them which is really a huge benefit.

Plus, we paid closer attention to lid handles that were large enough to hold.

5. Rounded corners – another thing you should keep in mind when choosing a pan are the sides.

Good saucepans should have slightly curved corners so that you can easily reach sauce while whisking or stirring.

Pans which have rounded corners are much easier to clean and scrape out.

6. Pours cleanly – we also referred to saucepans with a bent lip because it makes pouring liquid out of the saucepan much easier without splashing.

However, we also included pans with a straight rim.

7. Metal lid – we took into consideration only pans with metal lids.

Although a glass lid lets you see what’s cooking inside, in reality condensation will collect on the lid and make it much less see-through.

Also you are much safer with a metal lid because it won’t break and shatter when you accidentally drop it.

8. Easy to clean – of course, we thought about how easy it is to clean the pot so that it will not take you much time every time you want to wash dishes.

Why We Have Chosen Tramontina Gourmet Tri-ply Clad 2-Quart Covered Saucepan?

One of the reasons why we have decided that Tramontina is ultimately the best pick for your kitchen is that it is the easiest to maneuver of all the types we tested.

Also, in both thermometer and cooking tests, Tramontina proved to be the best because it distributed the heat evenly.

There were no signs of scrambled eggs and hot spots.

We could reach all the corners of tramontina with our whisk, so we could easily incorporate all of the ingredients into a smooth and evenly cooked cream.

We also carried out heating tests a few times just to see whether flour browned evenly across the pan.

Each time we heated Tramontina, there were no hot spots.

It only started browning closer to the pan’s handle.

However, the colour disappeared over time, while other pans had some hot spots on them.

Plus, when compared to all the pots tested, Tramotina was the easiest to hold and super-easy to handle when pouring and stirring, especially when it was full of water.

It has rounded handles that extend from the pan and conform to your palm.

You don’t have to use a towel or some other cloth to grasp Tramontina’s handle which is another benefit you should keep in mind.

Even though Tramontina is not as wide and rounded like a saucier, it was quite easy to scrap the food out of it.

We used a scrub rush to clean off flour and oil, but we struggled to scrub oil off some other pans we tested.

There were no heat scorch marks left on Tramontina, while some of the other pans we tested blackened easily.

Although you can wash Tramontina in a dishwasher, we recommend washing it by hand and giving it some serious scrubbing.

Like most of the pans, Tramontina works well on induction cooktops.

It has a lifetime warranty and it can withstand the temperature of 500 degrees Fahrenheit.2.

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2. The Best Portable Ice-Maker: Frigidaire EFIC108

Although you might think you do not need a portable ice-maker, it’s actually a good idea to have it, because you never know when you might need it or not.

Frigidaire EFIC108

To help you find the right portable ice maker that will perfectly suit your needs, we did the research and made and carried out experiments.

So our pick is Frigidaire EFIC108.

Let’s see why.

How We Tested The Product?

Like with other kitchen products, we took a few portable ice-makers and tested some of their basic characteristics.

For instance, the most important thing was to measure the time it took the ice-maker to make the ice.

So, the best ice-maker made the ice in only 7 minutes while the worst one made ice in 13 minutes.

Once they made their first batch, we let the machines work to see how long it took them to use all the water in their reservoir or totally fill its bin.

This typically took a little over two hours for larger machines and a little over an hour for smaller machines.

We also weighed the ice after the process was completed.

The result of this test, however, didn’t impact our final choice.

During the capacity test, we also measured the temperature of the ice.

First we measured it immediately after the first batch, then we took the temperature after the fourth batch, and finally we measured the temperature once the machine reached its capacity.

In almost all of the cases, temperature was just above freezing, which means that the ice was melting in the bin.

Another thing we wanted to test was the noise the machine made during the process.

We don’t want to pick an ice-maker that is loud and uncomfortable to use.

Luckily, most of them produce the same sound as the window air conditioner, in a quitest setting.

Next, we also tested how easy it is to clean all of the machines as well as how intuitive indicators and a control pad were.

How We Picked Frigidaire EFIC108?

There were a few important criteria that we focused on during the process of selection.

We tested a few models, but we have discovered that many of them are quite similar to one another.

And, here are the features we took into consideration when picking he one that will perfectly suit your needs:

1. Speed – the faster these ice-makers are, the better.

We wanted to choose the most efficient one, so we found out that those quickest ones made a batch of ice in just a few minutes, while it took slow ones at least 15 minutes to make ice.

2. Colder ice – we discovered that smaller units can make colder ice than larger units and can also maintain lower temperatures for a longer period of time, as long as the ice stays inside the machine.

3. Smaller footprint and light weight – another thing we also paid closer attention to is the weight of the product.

The most common place where a portable ice maker would be used are the boats and RVs, so it’s important that an ice-maker doesn’t take up too much space overall.

The sizes vary.

While some are large as subwoofers, others are small as coffee machines.

Also, keep in mind that smaller models are more efficient as they work faster and make it much colder than bigger ones.

4. Underside drain plug – when it comes to draining, because you need to drain your ice maker when you finish using it, we discovered that it is much easier to empty models that have a drain in the bottom.

5. Mesh filter – If you wish to keep the ice free of residue, hair or dirt, you need to look for ice makers that have a mesh filter.

Also, it’s much more effective to filter your water before you put it into an ice maker.

6. Capacity – by capacity, we mean the amount of ice an ice-maker can produce during the day.

Most models can produce between 26 and 28 pound of ice per day.

This is why this feature is not as important as speed.

7. Cube sizes – while there are ice makers that have two size options, there are also makers that have three size options.

Smaller ice cubes are made much more easily.

At the end of the day, the size doesn’t really matter, because, in most cases a difference is just a few millimeters.

8. Timer – although this feature is nice to have, it is not essential and we doubt that any of the users would really like their ice maker to have it

9. Self-cleaning cycle – this feature is interesting but also less relevant that other the above mentioned features, because you will also have to clean it afterwards with some cleaning solution.

Why We Picked Frigidaire EFIC108?

If you are looking for portable ice-makers that will perfectly meet your needs, Frigidaire EFIC108 is just the product you should be looking for.

It is ultimately the most efficient ice-maker and it cracked the ice at the fastest speed.

The great thing about this ice maker is that it is probably one of the most lightweight of all the ice-makers we tested.

It’s super-easy to move around and won’t take up much space on the counter in the kitchen.

Plus, this product is much cheaper than the rest of the models we tested.

There is a small downside – it only makes hollow-bullet ice, in only two sizes.

However, you need to keep in mind that this is typical of this kind of a product, which means that not many people will take that into consideration.

During our experiment, this ice-maker cranked out its first nine-cube batch in approximately 7 minutes, which is enough to make two small drinks.

Basically, this is enough ice for 10 drinks or even 15 if you are throwing a party or some kind of gathering.

This ice-maker weighs around 20 pounds with a footprint of 14.5 by 9.8 inches.

Its relatively small size allows you to handle it with ease and it also keeps the ice colder than in most machines.

When it comes to the price, it is definitely one of the cheapest ones we encountered during our research, yet it outperformed the most of products we have researched.

The EFIC108 also has an underside drain plug, which makes it easier to empty at the end of your session than side-drain models.

The interface is simple, with just a few buttons and indicator lights for when the unit is at capacity or needs more water.

Like most (but not all) of the models we tested, it also has a mesh filter to keep debris and hair out of your ice.

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3. The Best Ice Cream Maker – Whynter ICM-15LS

After researching for 95 hours, testing 16 machines, talking with pro ice cream makers and a food scientist, and churning gallons of the frozen stuff since 2014, we think the Whynter ICM-15LS is your best bet for making consistently great ice cream at home.

Whynter ICM-15LS

It’s not cheap, but because it’s so easy to use and it essentially guarantees success, it would likely get a lot more play in your kitchen than cheaper, more finicky machines.

How We Picked And Tested?

The primary task of an ice cream maker is to produce creamy ice cream with few ice crystals.

The faster the mixture freezes, the less time ice crystals have to form.

Although machines will do this in about 20 to 40 minutes, there’s no optimal time cycle—you just want the mixture to freeze as quickly as possible.

That’s why compressor machines tend to make smoother textures: They churn and freeze the ice cream base faster than those that rely on frozen inserts or ice and salt.

A good compressor machine will freeze at around -32 degrees Fahrenheit and maintain that temperature until the end of the cycle.

A machine that uses a frozen bowl will only get warmer as the mixture freezes (and if your freezer is at the end of a defrost cycle when you take the insert bowl out, you’ll end up with a milkshake rather than actual ice cream).

You can improve results in any type of machine by making sure your ice cream base is as cold as possible (see our ice cream making tips for how to do this).

While the ice cream base freezes, the dasher—a paddle in the machine—stirs the mixture.

Home machines generally have plastic dashers, while pro-level machines (and a few high-end home models) use metal versions.

The rate at which the dasher turns, in part, determines overrun: the amount of air whipped into ice cream, measured as a percentage.

The faster the dasher moves, the more overrun you have (think of it like a whisk whipping cream).

The fat and egg content in a recipe also affects overrun, which we’ll get into later.

We tried nine ice cream makers of all types: specialty hand-cranked, electric high-capacity ice-and-salt, frozen insert, and compressor.

The only kind we knew we didn’t want to try was the large-capacity hand-cranked ice-and-salt type.

Those machines are too much of a pain to churn, since they require a strong arm to constantly crank for 20 to 30 minutes.

We also brought in only self-refrigerating compressor ice cream makers.

We decided to leave out gelato makers, since gelato is a different animal.

It differs from ice cream in that it is mostly milk and sugar with little cream and little to no egg yolks, sometimes using cornstarch to thicken instead.

You need to churn gelato slower and at a higher temperature to maintain that “stretchy” quality, which is why ideally you should use a gelato-specific machine for the task.

The result is a product with little to no overrun that resembles a custard more than ice cream.

Don’t get us wrong—gelato is delicious, and we love it.

But it’s just not the same.

Our Pick

Whynter ICM-15LS is one of the easiest machines we’ve found to use, scoop from, and clean.

What we like about it is that it produces smoother ice cream in a shorter amount of time than most of the other models.

Although it didn’t create the absolute smoothest texture in our tests, it does produce great results at a reasonable price.

It’s also one of the quieter machines we tested, and very simple to use, scoop from, and clean.

The compact, simple design makes it easy to store, as well.

And because this Whynter model is a compressor machine, there is no need for preferring of any kind.
In all rounds of testing, this product made some of the best ice cream, creating a pronounced creaminess with very few ice crystals.

Overall, the mixture was quite airy but still very rich.

As for freezing time, it took the ICM-15LS to churn out creamy ice cream, falling into second place after the Musso Lussino.

In 2015 we learned that the cost of the compressor machines was directly proportionate to the quality of the ice cream they produced.

The cheapest machine, the Sunpentown KI-15, literally stopped working halfway through the cycle and didn’t completely freeze the ice cream.

Part of the mixture was still liquid, which resulted in uneven, icy ice cream.

For just a bit more money, the Whynter ICM-15LS made a far creamier ice cream.

The Whynter ICM-15LS hits the right balance of making really good ice cream at a decent price.

One of the great things about the Whynter ICM-15LS is the lack of noise.

It was one of the quietest machines we tested, in stark contrast to our previous runner-up, the Cuisinart ICE-100, which was high-pitched and loud.

The machine itself is pretty compact: Measuring 8½ by 15 by 9¼ inches (height by length by width), it’s the smallest of our recommendations.

That small size makes the ICM-15LS easier to stash under a workbench or in a cabinet while not in use.

Compare that with the Breville Smart Scoop, which measures slightly larger at 9½ by 16½ by 11½ inches, and the Lello 4080 Musso Lussino at 10½ by 17½ by 12 inches. At 32 pounds, it’s pretty heavy, but it’s easier to pick up and move than our upgrade pick, which weighs 40 pounds.

Nevertheless, it’s better stored in a low cabinet than on a high shelf.

The ICM-15LS is simple to use. The 1½-quart removable bowl is easy to lift out, thanks to a built-in handle, so you can scrape out all the ice cream with ease.

The Musso Lussino, on the other hand, doesn’t have a removable bowl, so scooping out the finished ice cream and cleaning the machine both get pretty messy.

In our tests, setting up the Whynter machine was effortless and took less than three minutes.

The Breville was more difficult to navigate; we had to give the manual a once-over and figure out the many buttons and functions before we could start churning.

This machine is also very convenient.

It’s a compressor model, so it doesn’t require ice and nothing needs to be frozen in advance; just pour in your chilled base and turn it on.

It isn’t any different from the other compressor machines we tested, but it does stand leagues ahead of the insert and ice-and-salt models we triedB

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4. The Best Portable Induction Cooktop – Duxtop 9100MC

After putting in more than 60 hours of research and testing, we’re confident that the Duxtop 9100MC is the best portable induction cooktop, and a reliable extra burner for small or busy kitchens.

Duxtop 9100MC

This moderately priced model heats quickly and cooks more evenly than the competition.

Its easy-to-use interface allows you to choose between a power mode for general cooking and a temperature mode for specific tasks such as frying.

How We Chose Duxtop 9100MC?

For our 2019 review, we looked for new or updated single-burner induction cooktops.

Single induction burners are very efficient because they use a full 1,800 watts at their highest heat setting, whereas dual burners split 1,800 watts between two burners if both are in use.

As a result, we found that dual burners are less powerful overall, so we ruled them out for further updates to this guide.

To decide which models to test for 2019, we read the latest reports from other review sites and looked at the best sellers on Amazon and other retailer sites.

We also paid close attention to reader comments as well as Amazon customer reviews, noting the features that people loved or hated.

Taking all of that into consideration along with our past research, we established the following criteria for a good portable induction cooktop.

Wide Range Of Settings

We looked for induction burners that offered a range of heat settings so that they could maintain a low simmer yet still get very hot to boil water quickly.

Having the option to switch between power levels and specific temperatures was also important in our decision: If you’re familiar with gas or electric burners, you’ll probably be more comfortable using the power settings on an induction burner, but having the option to choose set temperatures is convenient when you need to maintain a specific temperature, such as when you’re frying.

Helpful safety features

We wanted models with a cookware-detection feature that can alert you if you don’t place a pan on the burner or try to use pans that aren’t induction compatible (aren’t magnetic), such as copper or aluminum.

Also, we preferred models that allow you to lift the pan off the cooktop without its shutting off after a few seconds, which can be particularly annoying when you’re tossing vegetables for a stir fry.

Most of the models we tested shut off automatically after a specific period of time.

Some have lock buttons to prevent you from accidentally changing the temperature or to keep a child from turning the unit on.

Stability

We also took into consideration how stable each model was on a counter.

Working with hot pans can be dangerous, so having a stable unit with substantial weight and rubber feet is important.

All of the induction burners we tested had feet that prevented them from sliding.

However, be sure your counter is clean before operating your burner—greasy countertops can make even the most secure units less stable and prone to sliding around.

Easy-to-clean design

One of the advantages that induction burners have over gas or coil-electric burners is that they are easier to wipe down because they usually consist of one smooth surface.

We searched for models that had minimal grooves and crevices where food and grease could build up easily.

Ideally, we wanted burners with a single ceramic-glass top.

For our original guide, we tested four single-burner induction cooktops and two dual-burner models. For our 2019 update, we tested an additional four models against our top picks.

Our Pick

If you need an extra burner for your kitchen, the reasonably priced Duxtop 9100MC is the best induction cooktop we tested.

It has a control panel with large, easy-to-read buttons that allow you to very simply adjust the power mode, temperature, and timer.

The Duxtop cooked more evenly than other models we tested.

In addition, it comes with a number of user-friendly safety features, including those that can prevent overheating or alert you if you accidentally use the wrong kind of pan.

The Duxtop 9100MC has a straightforward interface, with controls that allow you to choose between the power and temperature modes.

The power mode, with 15 settings ranging from 200 to 1,800 watts, is ideal for situations when specific temperatures aren’t necessary, such as when you want to quickly bring water to a boil or sauté vegetables.

The temperature mode has 15 preset temperatures ranging from 140 to 460 degrees Fahrenheit.

When we simmered tomato sauce, the 9100MC kept it at a consistent temperature for an hour, although at about 10 degrees lower than the 180 °F setting we had selected.

We had similar results on the more expensive Duxtop 9600 and Max Burton 6400 models, but other cookers we tested could not hold steady temperatures.

You can set the 9100MC’s timer for up to 170 minutes on both the power and temperature modes, and the appliance automatically shuts off the burner when the time is up.

If you don’t use the timer, the unit shuts off after two hours.

In our tests of the Duxtop 9100MC, 1 quart of water came to a boil in just under 5½ minutes in a disc-bottom pan and took about 30 seconds longer in a clad pan.

Although the 9100MC wasn’t the fastest model we tested, for the most part the differences in boiling times between burners varied by only about a minute.

In our flour test, the 9100MC heated evenly, allowing for deep browning across the entire bottom of our Fissler Profi 9½-inch fry pan and a smaller circle of browning in our All-Clad 10-inch skillet; this result was similar to what we saw from every induction burner we tested.

Onions sautéed fairly evenly without scorching and required less stirring than on other burners.

When we seared a sirloin steak, it came out with a deep-brown crust.

The control panel on the Duxtop 9100MC is sloped downward, which means you won’t risk heating and damaging the controls when using a large skillet; the design also makes them easier to access.

This is an improvement over the panel on the Duxtop 8100MC, our previous top pick, where the controls are on the same plane as the heating element.

If you try to use incompatible cookware, the pan-detection feature on the 9100MC shows “E0” on the digital screen and beeps to alert you.

Although the appliance also beeps whenever you lift the pan off the cooktop, the burner won’t shut off for up to a minute, so you can toss vegetables in a pan without having to restart it.

The 9100MC comes with a helpful user manual that includes an error-code chart to help identify any problems that may arise, including overheating or an improper voltage supply.

A Few Disadvantages

The rim around the perimeter of the Duxtop 9100MC collects grease and thus requires some detail work during cleaning.

This is a minor annoyance, however, and the cooktop and control panel are both easy to wipe clean.

Like all induction burners, the 9100MC has a cooling fan that runs while the appliance is on, which can be somewhat noisy.

Although it is louder, it’s not noisy.

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5. The Best Food Dehydrator – Nesco FD-1018A Gardenmaster Dehydrator

After prepping 126 pounds of apple rings, crying through 15 pounds of onions, and pureeing 6 pounds of berries, and then spending 150 hours watching them shrink and shrivel inside 13 food dehydrators, we’re confident that the Nesco FD-1018A Gardenmaster Dehydrator is the best dehydrator for home use.

Nesco FD-1018A Gardenmaster Dehydrator

Batch after batch, the FD-1018A Gardenmaster consistently dried food the most quickly and evenly of all the competition.

How Did We Pick?

Dehydrators are deceptively simple machines, involving little more than a low-wattage heating element, a fan, and open racks that let air flow throughout.

But some models perform much better than others (and price isn’t necessarily an indicator of performance).

To find the best dehydrator, we considered these factors:

Even drying

The best dehydrators are ones that evenly dry food without requiring you to rotate or rearrange the trays much, if at all.

The amount of work and attention you have to invest throughout the drying process depends on how well your dehydrator circulates air.

We found that the best results came from round vertical-flow dehydrators with the motor at the base.

This makes sense because heat rises, and a bottom-mounted motor pushes hot air where it naturally wants to go (up, it wants to go up).

Top-mounted dehydrators struggle to push heated air down to the lower trays and require more attention and rotation.

In general, horizontal-flow dehydrators dry unevenly and require you to rotate the trays throughout the process.

Jeff Wilker, engineering and QA manager at The Metal Ware Corporation (Nesco’s parent company), told us that the hard right-angled corners on these box-shaped models don’t promote even airflow.

The result: dead spots of stagnant air, usually in the corners.

How often you have to rotate the trays depends on a few factors, the most important being what you’re drying and the dehydrator itself.

The best horizontal-flow dehydrators have bigger fans that move more air, which means less tray rotation—once or twice during the entire process versus every hour.

But the best horizontal-flow dehydrator still doesn’t dry food as evenly as a round vertical-flow model with a base-mounted motor.

Size and capacity

It takes a lot of time to prep and then dry your own food, and the results shrink to just a fraction of the weight you started with.

So you want to be able to dehydrate a lot at once.

But that doesn’t mean you have to deal with a giant space hog.

We prefer dehydrators that strike a good balance of bulk and drying volume.

This boils down to smart design.

For example, we tested two round, vertical-flow dehydrators that had 15-inch-diameter trays—but one offered 1 square foot of drying area per tray while the other had only three-fourths of a square foot per tray.

That’s because the latter model had a wider gap around the perimeter of its trays that took up valuable usable space.

Accessories

Extra pieces like fine-mesh mats and fruit-roll trays are handy accessories for your dehydrator.

Fine-mesh mats keep small items like herbs from falling through the trays as they dry.

And fruit-roll trays aren’t just for making fruit leather; they’re also handy for hikers and campers who want to dehydrate lightweight packable meals.

Some companies include these accessories with the dehydrator, while others charge extra.

Think about how you’ll use your dehydrator so you’ll get the most for your money.

Cleanup

The most common dehydrator trays are made from plastic and can be a bear to wash because they have lots of nooks and crannies to clean.

Generally, plastic trays also aren’t safe to run through the dishwasher, because the excess heat can warp them.

If you have a spacious sink, a good soak in hot soapy water followed with a dish brush will do the trick.

If you require dishwasher-safe trays, your choices are limited to horizontal-flow dehydrators with stainless steel racks either included or offered for extra cost.

We haven’t come across a vertical-flow dehydrator with stainless steel trays

Automatic shutoff

Some folks might prefer a dehydrator with an automatic shutoff feature.

But we found that dehydrating times varied by batch, so this feature is useful only if you have a lot of experience dehydrating or will be away from the machine for a very long time.

Otherwise, if the machine cuts off before the food is adequately dried, you run the risk of mold growth or spoilage.

There’s really no such thing as overdrying from a food preservation standpoint.

But snacks—such as jerky and fruit leather—are much more enjoyable when they’re still a bit pliable and chewy, and not yet dried to a crisp

Temperature settings

Different types of foods have their own sweet spot when it comes to drying temperature.

We found that most dehydrators have six to seven temperature settings, ranging from 90 to 160 degrees Fahrenheit, which is enough flexibility to dry most foods.

Although you need not worry about the exact temperature inside your dehydrator, you should stay within the correct range for the type of food you’re drying.

For example, you can’t dehydrate fruits and vegetables above 140 degrees because you’ll run the risk of case hardening (when the surface dries too quickly and prevents moisture in the center from escaping).

Low temperatures—90 to 100 degrees Fahrenheit—are best for delicate herbs and flowers.

Nuts also dehydrate best in this zone because hotter temperatures can cause the oils to go rancid. Most vegetables and fruits dry between 125 and 140 degrees.

Meat and fish require the highest temperature setting on your dehydrator, which is usually around 160 degrees.

Dehydrators with digital control panels and dual-stage capabilities (the option to start at a higher temperature for an hour to speed up the drying process) look modern and sound useful, but we found that neither of these things are worth the extra cost that comes with them.

Some digital dehydrators let you set the temperature to the exact degree, but that kind of precision isn’t necessary for successful and even drying.

And we found that dual-stage drying doesn’t shave more than an hour off the total time.

When you’re drying something for 10 hours, that time savings is a drop in the bucket.

Noise

All dehydrators use a fan, so if you’re sensitive to the sound of a room fan on high speed droning on for hours on end, consider the noise factor.

Running the dehydrator in your garage or laundry room with the door closed is an easy fix.

But folks with limited square footage might not have that option.

You can opt for a quieter dehydrator (one of our picks is pretty quiet), or you can put yours in the location farthest from your bedroom door and dehydrate at night.

How We Tested?

For the first round of testing, we peeled, cored, and thinly sliced apples because they’re super easy to dehydrate.

Apples have the ideal moisture level and cellular structure for quick (ish) and successful drying, and they don’t require any pretreatment.

Starting out with something simple allowed us to keep variables low so we could gauge each model’s performance.

From looking at the drying patterns and the browning of the apple slices, we got strong visual evidence of how thoroughly each model circulated air around the trays.

Poor-performing dehydrators yielded dreadfully inconsistent results, with pale, half-dried fruit and brittle, dark-brown slices sitting side by side on the same tray.

After we eliminated the models that failed the apple test, we made beef jerky in the remaining contenders.

We sliced 20 pounds of eye of round into thin strips by hand and then marinated it in a simple spiced salt mixture, using Michael Ruhlman’s recipe as a guide. (Soy-based marinades are popular for beef jerky, but we hope you can empathize with our aversion to scrubbing dried brown sauce from 30 trays)

Here, we compared how well round drying trays fared versus square ones at fitting long strips of beef.

But the tray shape didn’t matter much since our strips were varying lengths, and there’s always a runty little piece that’ll fit in an odd space.

Kind of like a mosaic.

Since most dehydrators are made from plastic—a porous material—we dried onions and garlic to see if the trays or walls of the unit retained smells.

After a six-hour drying cycle (give or take an hour), we washed the trays with hot soapy water and wiped down the dehydrators with a mild vinegar solution.

We’re happy to report that none of the models retained any off odors after cleaning.

We made fruit leather as our final test for one last look at how consistently the models dried across each tray.

Fruit leather is best made in a dehydrator that dries evenly because the entire sheet of puree must be fully dry before you can peel it away from the plastic (whereas with something like apples, you can remove pieces as they dry if the machine is uneven).

As with the apple test, we found that the best dehydrators produced a homogenous dried, pliable fruit leather with little to no tray rotation.

Our Pick

The Nesco FD-1018A Gardenmaster Dehydrator is the fastest, most consistent food dehydrator we tested, and it’s the only model that never required tray rotation.

This round vertical-flow model has a 1,000-watt motor in the base that pushes hot air evenly through each tray for consistent drying.

The eight-tray FD-1018A Gardenmaster is also the best deal we found, offering ample drying capacity and useful accessories—fine-mesh mats and fruit-roll sheets—at an affordable price.

And it’s expandable to up to 30 trays, so beginners can rest easy knowing that their dehydrator can grow with their needs.

No one is as surprised as we are that the Nesco FD-1018A Gardenmaster outperformed dehydrators from popular high-end brands like Excalibur and Tribest.

Food-dehydrating enthusiasts from every corner of the Internet boast about the merits of their Excalibur models, but those and other horizontal-flow dehydrators required us to rotate trays frequently throughout the drying process.

The Nesco FD-1018A Gardenmaster consistently dried apples, beef jerky, and fruit leather faster and without the need to rotate trays.

The time it takes a dehydrator to adequately dry a batch of food depends on a few variables: the moisture content and thickness of your raw ingredients, and the batch size.

But we tested all the dehydrators, fully loaded, with the same uniformly sliced produce and meat, and the Nesco FD-1018A Gardenmaster consistently dried every batch two to four hours faster than the competition.

In our tests, the Nesco FD-1018A Gardenmaster dried foods the best and fastest because of three important factors working in tandem: its airflow, its round shape, and its bottom-mounted fan.

Nesco’s airflow design—branded as Converga-Flow—guides warm air up from the base through channels in the outer rims of the trays, then inward over the food.

Each tray’s drying surface slopes up toward the middle so that items at the outer edge don’t block airflow to the middle.

We found that Nesco’s round trays, which allow air to flow over food the same distance from all directions, produced the most consistently dried results, without any pockets of raw apple slices or beef.

By contrast, a competing vertical-flow dehydrator with rectangular trays dried irregularly in our tests because air had to travel different distances depending on whether it was coming from a long or short side.

Even with frequent tray rotation, this variability yielded a random mishmash of food in various stages of doneness.

Horizontal-flow dehydrators also dried unevenly in our tests, but for different reasons: The boxy shape didn’t promote even airflow throughout the unit, and the wonky drying pattern plainly illustrated where the pockets of dead air were.

Another reason the FD-1018A Gardenmaster dries food more evenly is that the fan in the base sends hot air up, where it naturally flows.

In our tests, the round Nesco dehydrators with a top-mounted fan—like the FD-77DT Digital and FD-75A Snackmaster—didn’t evenly dry food from the top to the bottom.

In those models, because the fans are working against physics to force hot air down to the lowest tray (remember, heat rises), the airflow is significantly cooler and weaker in the bottom half of the unit.

This is in spite of the fact that all Nesco dehydrators have the Converga-Flow design.

One interesting engineering detail about the Nesco FD-1018A Gardenmaster is that it recycles some of the hot air through the center cone in the base.

Each tray has about 1 square foot of usable surface area, for a total of 8 square feet of drying capacity. Practically speaking that equals up to 5 pounds of thin beef strips or 6 pounds of apples in one go.

That’s a lot of capacity, especially for beginners.

But if you start to outgrow those eight trays, the FD-1018A Gardenmaster can handle up to 30 at a time.

Extra trays are available on Amazon and the Nesco website, but I also frequently see them at thrift stores and yard sales. Just understand that more trays will add to the overall dehydrating time.

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6. The Best Stove-Top Pressure Cooker – Fissler Vitaquick 8.5-Quart Pressure Cooker



Fissler Vitaquick 8.5-Quart Pressure Cooker

 

How We Picked?

A pressure cooker is a great kitchen tool because it can cut cooking times in half.

But quick cooking times don’t mean much if the cooker is a royal pain to use.

Top-performing models are easy to use, versatile, well-designed, and simple to clean and maintain.

To find the best stovetop pressure cooker, one that suits both experienced cooks and novices, we considered these features:

Shape and size

The ideal pressure cooker will let you caramelize onions, sear meats, and cook a variety of dishes.

Cookers with a wide, low profile allow for better evaporation when searing and sautéing.

A deeper pot has a smaller cooking surface, so browning meat takes longer because you have to work in smaller batches.

When deciding what size to get, you want to take an honest look at your cooking habits and the number of mouths you regularly feed.

A two- to four-person household can easily get by with a 6-quart capacity pressure cooker for dinners, but that volume is limited for large-batch cooking and stock-making.

For us, the sweet spot is 8 quarts.

It’s big enough to make a decent amount of stock and can cook as little as 1½ cups of liquid.

But we also understand that one size doesn’t fit all, and our top pick is available in four sizes to cover a wide breadth of needs.

Easy to use

Pressure cooking can be a nerve-racking affair for some, so we prefer pots that eliminate most of the guesswork.

The lid should lock on smoothly and tightly.

Not knowing if your pressure cooker is sealed properly or struggling to get the lid in the right placement is frustrating.

Looser-fitting lids will still allow the pot to come up to pressure but may jiggle, causing you some uneasiness in the process.

We especially liked cookers with easy-to-spot pressure indicators.

Our favorite model has a large, bright blue spring valve with white rings as pressure markers (one for low, two for high).

Cheaper cookers have recessed indicators that are more difficult to see from a distance.

Even heating

All pressure cookers perform similarly when the lid is sealed and the built-up steam is doing its thing.

But the best should heat evenly enough to sauté or sear aromatics and meat without scorching—otherwise you have to do those tasks in a separate pot.

Most pressure cookers are made of stainless steel, with a tri-ply disk (aluminum sandwiched between two layers of stainless steel) at the base of the pot.

The best pressure cookers, ones that deliver the best searing action, have thicker, wider disks that distribute heat evenly and lessen the chance of scorching.

Parts and warranty

Small things on pressure cookers should be replaced occasionally.

The gasket (silicone ring in the lid), and valve base seals will wear out with use and age.

You’ll know if these parts are worn out because your cooker will take longer to come to pressure, and you may notice steam escaping where it didn’t before.

For this reason, we looked for pressure cookers from companies with easy-to-purchase and affordable replacement parts.

Warranties on pressure cookers usually cover only the pot and lid for an extended period of time.

Soft, rubbery parts that degrade with use, like the sealing gasket, are considered consumables and not covered under warranty.

How We Tested?

Our kitchen team examined the quality of the food we cooked in each model, as well as their user-friendliness.

We cooked unsoaked black beans, brisket, and brown rice to see if some models took more time or babysitting than others.

We sautéed onions and aromatics, and seared some beef to test heat distribution across the cooking surface.

After all of our testing, the end result was more or less the same.

Any pressure cooker will cook basic dishes, like beans and braised meat, no problem.

After all of our testing, the end result was more or less the same.

Any pressure cooker will cook basic dishes, like beans and braised meat, no problem.

The difference was how usable they were and how well they seared meat and sautéed vegetables.

Flimsy stovetop cookers scorched while searing meat, and had lids that were difficult to attach.

Our Pick

After all of our testing, the end result was more or less the same.

Any pressure cooker will cook basic dishes, like beans and braised meat, no problem.

The difference was how usable they were and how well they seared meat and sautéed vegetables.

Flimsy stovetop cookers scorched while searing meat, and had lids that were difficult to attach. 2 inches more than the Presto.

We really appreciated the extra breathing room for searing and sautéing.

The thicker, wider disk in the bottom of the pot also allowed us to use larger flame to get the cooker up to pressure.

The disk covered our high flame so there wasn’t any concern about heat damaging the handle or locking mechanisms.

This cooker is very easy to clean. Just remove the gasket from the lid and hand-wash all the parts in hot soapy water.

Fissler offers a limited warranty that covers manufacturer’s defects, but the warranty doesn’t cover misuse or parts that are subject to wear—including gaskets, valve parts, and silicone membranes.

 

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7. The Best Food Processor – Cuisinart Custom 14 Food Processor

If you’re a cook who needs to get dinner on the table quickly, a food processor can feel like a second pair of hands in the kitchen.

Instant Pot Duo 6-Quart

It will allow you to prep a range of food—whether you’re grating cheese, chopping nuts, slicing vegetables, or kneading dough—at lightning speed.

We’ve been testing food processors since 2013, and we remain convinced that the simple, sturdy, and powerful Cuisinart Custom 14 Food Processor is the best choice for most home cooks.

How We Picked?

After speaking with experts and spending years long-term testing several models, these are the qualities we look for in a good food processor:

Sharp, useful attachments, few extras: All food processors come with an S-shaped blade for chopping, and most full-size models also include a couple of disks for grating or slicing.

In our tests, we looked for blades and grating disks that were sharp out of the box and durable enough to remain sharp over years of use, so that they could chop delicate herbs and tough nuts evenly, grate cheese uniformly, and slice vegetables cleanly.

Beyond the main blade and one disk each for shredding and slicing, you don’t need much else.

Many food processors also come with a dough blade made of plastic, but we found that a metal blade mixed dough just as well, so we don’t think the dough blade is essential.

You can usually purchase everything from a juicing attachment to julienne disks separately, but such extras often go unused.

Both cookbook authors we spoke with essentially said these add-ons were a waste of money, so we didn’t test any.

Large capacity or mini, nothing in-between: In the past we tested food processors ranging in capacity from 11 to 14 cups, which cookbook authors Jean Anderson and Norene Gilletz told us was the ideal size for most home cooks.

But after a couple rounds of testing, we decided to focus on full-size models that were 14 cups or larger, which we found to be more effective and useful.

As Gilletz said, “It’s always better to go a little bigger than a little smaller.

It’s one investment that’s going to last you a lot of years.

You’ll regret getting one that isn’t big enough.” If you cook for a family or simply cook a lot, a bigger machine makes more sense.

That said, we also looked at mini food processors (also called a mini choppers).

Some full-size models come with an extra, smaller bowl that essentially acts as a mini food processor, but in most cases, we found that a dedicated mini processor did a better job.

Mini food processors have bowls ranging in capacity from about 1½ cups to 6 cups, but we focused on those with a capacity of about three cups.

Models smaller than that are too limited, and if you think you need one that’s larger than three cups, you’re probably better off with a full-size model.

Easy to use: Most food processors we looked at were relatively simple to operate, with not much more than an on/off button and a pulse button (good for roughly chopping things).

But the way the bowl is put together can make a huge difference in how easy a processor is to use.

Bowls with fewer parts and accessories are easier to assemble and clean, as are bowls with fewer nooks and crannies between the parts.

The size of the feed tubes in the lid (used to insert potatoes, carrots, or other hunks of food to be sliced or shredded) also makes a difference.

Most full-size processors come with a wide feed tube that’s fitted with a food presser, which has a narrower feed tube (with its own presser) in the center.

The larger tube should be big enough to easily fit a block of cheese or a potato, so you don’t have to spend time cutting food into pieces that are small enough to fit.

But the smaller tube needs to be narrow enough to keep carrots and other thin items upright during slicing.

Heavy base: A good food processor will have a strong motor and a heavy base that anchors it to the counter so the processor can mix sturdy yeast doughs.

Low-quality machines, which are typically lighter, often skid across the counter when processing dough, or the motor may even seize up.

How We Tested?

To start, we tested how evenly each food processor could chop a variety of ingredients, including onions, fibrous carrots, soft tomatoes, delicate parsley, and whole almonds.

We also made a 1-cup batch of mayonnaise in the processors to see how quickly and evenly they could produce a stable emulsification.

We made pizza dough in each full-size processor to see if the motor could withstand the rigors of kneading.

With the processors that came with a disk for grating, we also tried shredding both carrots and soft mozzarella cheese (which can turn to mush if the grater blades aren’t sharp).

Finally, we cleaned the bowls, lids, disks, and food pressers of each model by hand—eight times.

This test revealed more difficult-to-reach nooks and crannies than we’d expected to find in some machines.

Our Pick

The reasonably priced Cuisinart Custom 14 Food Processor has been our top pick since 2013 because it does everything a great food processor should do, without any unnecessary extras.

With one blade, one grating disk, and one slicing disk, this 14-cup processor excelled at nearly every chopping and shredding task we attempted, working as well as or better than costly machines with more attachments.

Unlike those of some other models we tested, the Cuisinart’s base remained stable on the counter, even when processing double batches of dough.

This model is easy to clean, and the attachments store neatly inside the bowl, preventing clutter.

In our tests, the Cuisinart evenly chopped almost everything, including juicy tomatoes. (The only exception was almonds—more on that in the Flaws but not dealbreakers section, below.)

The grating disk also shredded soft mozzarella cheese without getting gummed up.

And we made a firmer, more stable mayonnaise in the Cuisinart than in any other full-size model we tested.

The Cuisinart has a strong motor and a heavy base (roughly 18 pounds with the bowl on) that keeps it stable.

Though its 750-watt motor is less powerful than those on some other models we tested, such as the 1,200-watt Breville Sous Chef (our upgrade pick), this didn’t negatively affect the Cuisinart’s performance.

Making pizza dough was our most motor-intensive test, and the Custom 14 kneaded it effortlessly, without wiggling across the counter like some other processors we tried.

We also appreciated the Cuisinart’s large, 14-cup work bowl, which offers a lot of room for grating cheese or shredding big batches of coleslaw ingredients.

By comparison, we found that the 11-cup Cuisinart Prep 11 Plus was a little too small, particularly when processing wet ingredients. (Liquid tended to leak out of the Prep’s bowl.)

At first the Cuisinart seemed kind of puny next to some other models, which boasted nesting bowls, taller bases, and big boxes of attachments.

But after years of using it in our test kitchen and our homes, we continue to be won over by the Cuisinart’s simplicity.

We love that it comes with only one bowl and two operating buttons: pulse and on.

It also comes with only the most useful attachments: a stainless-steel chopping blade and disks for shredding and slicing.

Earlier versions of the Cuisinart Custom 14 included a dough blade, and you can still purchase one through the Cuisinart website.

But we find dough blades unnecessary and have successfully prepared doughs using regular chopping blades for years.

Finally, the Cuisinart Custom 14’s work bowl was easier to clean than the bowls of most of the other models we tested.

We cleaned each model eight times, so we were achingly familiar with the gunk that can get trapped in more-complicated lids.

We also appreciate the Cuisinart’s hollow handle, which doesn’t trap food particles and moisture as much as the Breville Sous Chef’s enclosed handle.

With some careful layering, you can store all of the Cuisinart’s blades and disks in its work bowl, with the lid on, which saves a bit of storage space (and keeps you from gouging a hand on a loose blade in a drawer).

By contrast, our upgrade pick, the Breville Sous Chef 16 Pro, comes with a plethora of disks and accessories, requiring more storage space.

At only 15 inches tall, the Cuisinart should also fit under most cupboards.

We like its slightly retro, sleek design, and the base is also available in several colors (each of which has a different model number).

The Cuisinart’s three-year warranty on parts and five-year warranty on the motor aren’t the best among the models we tested, but they’re still pretty good.

And Cuisinart’s food processors have a solid reputation for overall durability—anecdotally, we know of some that have lasted for decadesP

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8. The Best Electronic Pressure Cooker – Instant Pot Duo 6-Quart ’s

An electric pressure cooker—more accurately called a multi-cooker because it can also slow cook, sauté, and more—can help get dinner on the table quickly and easily even when you’re swamped.

Cuisinart Custom 14 Food Processor2

Of the 15 models we’ve tested since 2016, the Instant Pot Duo 6-Quart is our favorite.

It offers great performance at a reasonable price and its tried-and-true design makes it easier to use than gimmicky smart or multi-cookers.

How We Picked?

A great electric pressure cooker should be versatile, simple to use, durable, safe, and easy to clean.

To find the best electric cooker we prioritized the following criteria:

User friendliness: Electric pressure cookers can have a lot of intimidating buttons and sounds.

We looked for models with intuitive user interfaces that are easy to use right out of the box, with clear digital displays that show exactly what’s happening during cooking.

Versatility: Our favorite electric pressure cookers are actually multi-cookers, with more cooking modes than slow cookers or rice cookers.

They can successfully pressure cook, slow cook, sauté, steam, make rice, and even make yogurt.

We searched for cookers with the most pressure modes and cooking programs to fine-tune cooking.

Materials and construction: Electric pressure cookers have removable cooking pots or inserts.

We prefer uncoated stainless steel inner pots because nonstick coatings will wear out after a few years, even if you don’t scratch them up sooner with metal tongs and spoons.

We also looked for cookers with detachable lids that you can submerge in soapy water for easy cleaning.

Warranty and replaceable parts: A good warranty will at least cover the electronic housing and inner pot for one year but may not include gaskets, valve parts, and seals.

Whether or not those small parts are covered by the warranty, it’s important to be able to buy them separately, since you’ll need to replace them every one to three years, depending on use.

How We Tested?

We’ve been testing electric pressure cookers since 2016.

For every round of testing, we’ve started by tackling a few basic cooking tasks: making beans from scratch, cooking brown rice, and sautéing onions.

Over the years we’ve also cooked a range of other dishes, including brisket, pork, risotto, butter chicken, sushi rice, and even cake.

To test the air-frying and crisping abilities of the Ninja Foodi (a combined air fryer and electric pressure cooker) we roasted a chicken and air-fried mozzarella sticks and french fries in addition to our usual tests.

We’ve learned in our testing that any pressure cooker will cook basic dishes, like beans and braised meat, about the same.

The biggest differences between models lie in how easy they are to use and in the range of features they offer.

Great pressure cookers are simple to operate and clean, have multiple cooking modes, decent sautéing capabilities, and durable stainless steel inserts.

Poorly designed cookers have complicated interfaces, nonsensical instruction manuals, a mess of small pieces to clean, or are poorly designed.

Our Pick 

The Instant Pot Duo 6-Quart is our favorite electric pressure cooker because it offers the best combination of great performance, versatility, and price.

Firing up the Duo is more intuitive than starting other cookers and it churns out delicious recipes like butter chicken, risotto, and brisket quickly.

It’s one of the easiest cookers to clean, too.

The Duo’s durable stainless steel pot will last longer than nonstick inserts, and replacement parts are readily available.

Despite its many buttons and spaceship-like appearance, the Instant Pot Duo is simple to use.

We were cooking beans within minutes of scanning the instructions.

By comparison, the controls on competitors like the T-fal were complicated, and the manual for the Cuckoo iCook Q5 Premium was impenetrable.

Similarly, intuitive models like the Ninja Foodi and the Breville Fast Slow Pro cost more or take up a lot more counter space.

The Instant Pot Duo has 14 settings (including preset programs for foods like rice, stew, or yogurt, as well as manual programs for sautéing, slow cooking, or pressure cooking).

You can also adjust the time and pressure level within the programmed functions and the machine will remember these adjustments the next time you turn it on.

We like that the Instant Pot has three temperature settings for both pressure cooking and sautéing, whereas the other cookers in its price range offer only one or two.

You can make a sofrito for soup base using the low-heat setting, or caramelize onions and garlic on the high setting.

The Instant Pot also has two pressure settings—low or high—whereas some other models we tested have only one.

The Instant Pot is one of the only electric cookers we tried with an uncoated stainless steel inner pot, which gave us better color on onions and beef than the nonstick pots that come with other models (although it’s not nearly as good for searing meat as a pan on the stovetop).

Most other cookers have nonstick-coated inner pots, which you can easily scratch while cooking, and which will eventually wear out even with careful use.

The Duo’s pot also has a tri-ply bottom disk to help cook evenly.

The lid on the Instant Pot detaches for easy cleaning.

It has tabs that fit into a slot in either handle, so you can park it where it’s most convenient.

In comparison, the T-fal and Ninja Foodi have attached, hinged lids that make both cleaning and storing the cooker difficult.

Like all modern pressure cookers, the Instant Pot has multiple safety mechanisms to keep the pressure at a safe level and to prevent you from opening the lid while the pot is still under pressure (which could lead to a dangerous eruption of hot liquid).

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