S. O'Reilly

Thank you guys so much for all the information. I need some time to read these links and do some further investigations of my own from there, but this is tremendously helpful. I suppose I should have mentioned in my initial post that I was looking for a stainless steel only - I just won't deal with aluminum, period. Regardless, thank you to C. Kelley and Chad for all your input on those models. I will only be cooking for myself and have no refrigeration, so I wouldn't be able to make practical use of the ginormous 40+ quart sizes.

As to the method of wood fire I'll be using, I want to first experiment with "3 stone" types. Then, since I'm currently in an area with a lot of adobe in the ground, I want to next make and mess with something I'd say is closest to a traditional hettsui, but primarily out of stone (https://s-media-cache-ak0.pinimg.com/236x/07/0f/6a/070f6adb51b63df61888d49a6d0daa65.jpg
<--- copy link to image to see basically what I have in mind). I will be able to control the size of the area the heat comes in closest contact with this way, so I anticipate that being the better of the two options. I mainly want to try out "3 stone" because I will be moving around a lot, and won't always be in an area where I have previously had the time and resources to have built a little stove. I want to see if its even a viable option.

I've been gathering a lot of dead wood from the neglected trees around here that nobody prunes over the last several days, so that by the time I have made a decision as to which model I'll get I'll have a good store of fuel to tinker with. I will certainly post my conclusions on these experiments once they've taken place.

Hello guys. I've been looking around the internet for a while trying to find thorough reviews written by people who have been using their stovetop pressure cooker for some time. I really want to get one, but I am extremely poor, have no income at current and cannot justifying throwing over 100$ at a piece of equipment whose quality I am not certain of. I cook a lot of taro and often cassava, both of which have longer cooking times, and since I will be using wood as a fuel source I need to make the process as efficient as I can.

So if you have a good bit of experience working with a specific model or models of stovetop pressure cooker tell me about the pros and cons in your experience. I want to hear it all.

Ideally I'd like to find one that is not made in China and has a legitimate warranty. However, after as much as I've looked and found no such thing I'm starting to suspect this might not exist. One review I read was of how the buyer found out after the fact that the manufacturer's warranty only covered the metal of the pot... like that's ever going to be what breaks. Their handle's locking mechanism broke upon second use and they were basically told to screw off by the manufacturer. This is exactly what I want to avoid.