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Aug 12, 2012 04:40 PM

Should I get a Fagor Rapid Express Pressure Cooker?

My local Bed Bath and Beyond carries the Fagor Rapid Express Pressure Cookers in 6 Quarts and 8 Quarts size.

I have a 20% off coupon and came very close buying it today, but wasn't sure if this is the model I want. According to description, it has one high pressure setting at 15 psi. Do I need two pressure settings or one pressure setting is sufficient. I cannot quiet decide if I want a 6 quart ($70) or a 8 quart ($100). I will mostly use it to make meat stock.

So what do you think of a 6 Quart Fagor Rapid Express Pressure Cooker? Thanks.

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  1. Fagor is always a good bet. Buying at BBB is also a good bet. I have a dual pressure Fagor U Cook set but hardly ever use the lower pressure setting. Another one to look at, however...

    Amazon has a Spledor 4/8 qt set for under $90. I actually use my 4 qt one more than my 6. if I were buying today I'd probably go with this one.The 8 qt is better for stocks than my 6 qt. If this is your first pc you will be surprised how useful it is. The10 yr warranty is nice, too.

    2 Replies
    1. re: al b. darned

      I am another one who finds I use the 4 quart far more often than the larger one of the set. Since your professed purpose is stock you'll probably want the 8, but once you find out what you can do with a PC, you'll be wanting a smaller one too. Most recipes assume 15 psi, so I'm not convinced that the lower pressure is necessary, but from what I see on BBB's website, I'd recommend the Fagor Duo Combi, which would give you the high and low pressure, an 8 quart and the uber-useful 4 quart. It's more expensive, but it would serve you well. Oh, and a piece of advice that comes up on every PC thread: Get Lorna Sass' cookbooks!

      1. re: Jeri L

        In an age when people get irritated waiting for pages to load...It is has always been irritating waiting for a larger pressure cooker to come to pressure especially if it is only 1/4 full. So I agree with your advice to get that large/small combo. I have 4 and 6 quart stainless Prestos and use both sizes.

    2. Chem,

      I rarely use the 10psi setting on ours, opting for the 15psi. For me it is personal preference. I cook tough cuts of meat for pot roast style meals and figured the higher pressure was better. At 10psi, I have found that the typical "pot roast" takes a little longer to cook, not much, but a little. As for size, I would go for the larger of the two simply because you can cook less in a larger unit but not more in a smaller (but you know that already).

      4 Replies
      1. re: dcrb

        Thanks Al adarned and dcrb. Based on my experience, I tend to cook under 5 quarts even for making stock. However, like dcrb said, it is easier to cook less in a larger unit, than to cook more in a smaller unit, which was the reason why I didn't make the purchase today.. Moreover, I just read (about 1-2 hours ago) that I am not supposed to fill up more than 2/3rd of the pot. For example, I am not supposed to fill up more than 4 quarts in a 6 quart pressure cooker, so that is different from say using my Dutch Oven, where I routinely fill up to about 80-90% of the pot.

        So maybe I should get the 8 quarts, though I was trying to save a few bucks.

        Yes, it will be my first personal pressure cooker. I am not looking for the "best" pressure cooker, rather a solid performer and want to pay a fair price for it.

        1. re: Chemicalkinetics


          I just looked at the models you suggested and saw the straight walled duo models. True, they cost a little more but do give you the option of using a lower pressure. Also, the straight wall of the duo are more in line with a traditional stock pot. The 8 qt model is $109 and the 10 qt is $119. Just had to toss in a thought on this. If I were in the market for another pc and was considering the Fagor, I would personally lean toward the 10 qt duo.

          1. re: dcrb

            Yeah, I wouldn't mind going for the Fagor Duo. In fact, that was my first choice.



            Unfortunately, no Bed Bath and Beyond store within 50 miles carries it. I will either have to get the Rapid Express version ($99) or get the Duo version online from Amazon ($92). If I buy the Fagor Due from Bed Bath Beyond, then it will be $109, and with shipping, it will be $124 total.

            This is why Amazon is so successful....

      2. Thanks guy. Just purchased the Fagor Duo Pressure 8 Quart for $92 (free shipping). It was the last one for that deal, so I took it.

        Looking forward to make stock in a hour or less -- instead of the 2-3 hours.

        2 Replies
          1. re: Chemicalkinetics

            I think you'll enjoy that size. Mine is 5 or 6 litres and I sometimes wish it was larger to squeeze in more potatoes and carrots when cooking stew, chicken or a roast. That 2/3 fill line does limit you. Miss Vickie has a method of pan in pot cooking for rice, cheesecake, etc., you can always use that extra space if you have it. Good choice!

          2. The pressure cooker has arrived. Unfortunately, it misses the gasket. Too bad, I was really hoping to use it this weekend. I am in the process of contacting Amazon.

            8 Replies
              1. re: dcrb

                I bought a gasket on Amazon and Amazon promised to reimburse the difference (actually it promised to pay more than that, but I didn't need more).

                I tested the pressure cooker with plain water on last week Wednesday/Thursday. It works just fine now.

                Now, I wonder what I can use it for. Maybe some Vietnamese Pho stock. :)

                Maybe I will use it

                1. re: Chemicalkinetics

                  Just made my Pho stock. It seems to work as expected. It works faster -- not quite sure how much faster, but faster.

                  1. re: Chemicalkinetics

                    Can you share your Pho stock recipe?

                    1. re: smfan

                      Mine is very similar to the one from Steamy Kitchen.


                      I sometime (like this time) use oxtail instead of beef bones, and I use more salt.

                      1. re: Chemicalkinetics

                        I want pho! I will make that eventually, though not anytime soon.

                        1. re: TeRReT


                          Yes, you have to make sushi or ramen first (given that you live in the land of the raising sun now -- make sense to learn to make Japanese foods instead of Vietnamese foods)

                          1. re: Chemicalkinetics

                            yes but I don't miss Japanese food, I miss Thai and Vietnamese food. There is plenty of Korean and Chinese available here as well so don't miss them. Am making my own Thai foods some, but pho is a difficult one that I miss.