Fagor Cayenne 6 Quart Pressure Cooker Review
The Fagor Cayenne is a 6 or 8 quart pressure cooker for faster cooking using liquid to build pressure which infuses food and keeps them flavorful as well as looking good.
Ease of Use/Performance: 5/5
How much I enjoy 5/5
Pressure cooking has been a way to both cook foods faster since the late 1600’s while the more modern method of using glass jars to preserve has become popular once again. Canning can be done in some of the pressure cooker varieties but the design of the Fagor Cayenne allows you to both pressure cook and can in them.
The Cayenne pressure cooker from Fagor is a handy piece of cookware which uses pressure from boiling liquid to cook foods faster. The Cayenne comes with the cooking pot, lid with safety release valve, a steamer basket and rack along with a user’s manual and 50 recipe cookbook.
I received the smaller 6 quart pressure cooker which ca n only fit 4 and 8 ounce jars for canning which works well for canning jams and jellies. The pressure cooker is also used for cooking foods using pressure created from steam in a closed container which forces liquid into the food for faster cooking.
Pressure cooking helps to retain the color of fruits and vegetables while foods cooked under pressure also retain more of their vitamins and nutritional value. Pressure cooking using the Cayenne is as easy as filling the cooker with the desired food and some liquid like water or broth and closing the lid.
Heating the cooker till the liquid boils usually takes less time than boiling in an open container and once up to pressure you can turn down the heat. Time for cooking used for recipes starts when the cooker is blowing steam out of the pressure regulator on the lid.
Once the steam is coming out at a steady but lower amount you can start timing your recipe and when it is done you simply turn the dial to the steam release mark. The steam will take a minute or so to come out and you can check your food for doneness.
If you need to cook some more you go through the process of bringing the cooker up to pressure and then turning it down to a steady release temperature. I have cooked beef roasts, chicken, pork chops and a turkey breast in the pressure cooker with great results.
Meat comes out juicy and tender while the browning you should do first ensures a good looking entrée that also tastes great. I have not canned in the Cayenne but have cooked several meals and side dishes including a delicious French onion soup and a fennel potato soup.
The Cayenne includes the larger bottom that is an encapsulated copper or aluminum disc for even heating of the bottom. The lid has the rubber seal that is easily removed for cleaning which you should do after each use to prolong its life.
The safety release valve comes out for simple cleaning of the lid and the entire cooker should be washed by hand so you don’t ruin the cookware. The manual states for stubborn stains you can boil some lemon juice and water under pressure which will remove the stains.
I tried this and it really does work well especially if you use the pressure cooker to sear meats a lot and end up with stains in the bottom. Pressure cooking has become one of my favorites with the Cayenne and it really does keep flavor locked into foods as well as making meats tender.
The Cayenne has the enamel outside which helps to keep stains off the outer surface and makes the pressure cooker a more attractive piece of cookware. The Fagor Cayenne in the 6 quart size costs about $120 and can be found at the Fagor website, Amazon and other kitchen suppliers.
I highly recommend the Fagor Cayenne as a fantastic addition to any kitchen and a great way to cook meals and meats.
Quick and easy cooking of meats and meals
Canning safely using pressure
Easy to open and safety locked
Easy to clean and removable seal