I've used pressure cookers about 45 years, progressing from Mom's old Presto (remember food sprayed onto the ceiling?) to the modern, safe timesavers available from many manufacturers today. I own three and have demonstrated several different brands in retail housewares departments. This 7.4 quart cooker is probably the largest most home cooks will ever need. It will hold enough bones and vegetables to make a few quarts of stock, which can then be boiled down and frozen for later use. It fits nicely on the large burner of a home stove and has a helper handle to make carrying easier. The control is a little different from some others: The user can specify a lower (7 lb psi) or higher (12 lb psi) pressure depending upon the food to be cooked. Some brands require raising or lowering the heat so that a visible gauge sits at the appropriate line; the T-fal method is easier and requires less watching. The available pressure is lower than some other cookers, but this is not a flaw; it simply adds a slight bit of cooking time. The cooker has a heavy aluminum bottom encased in stainless steel, like many quality pots. The incuded steamer basket sits on a separate wire trivet. This provides a trivet that could hold a different pan if making, for example, a steamed pudding.
A couple of features are slightly disappointing, but not dealbreakers. This cooker requires a minimum of 8.5 ounces of liquid to bring up proper pressure. This could be more liquid than is desired in some finished recipes and must be boiled down after the food is cooked. My other large pressure cooker requires 1/2 cup. Finally, the included recipes are, except for a few provided by Ingrid Hoffman, very 1950s vintage. There are several recipes for pressure cooking fish and seafood. Forget them. The temperatures inside a pressure cooker are too high, and the times required for bringing the cooker to pressure and releasing the pressure add to the cooking time, guaranteeing an overcooked result. I recommend the cookbooks by Lorna J. Sass.