Sage - The Fast Slow Pro - Pressure Cooker, Slow Cooker, Steamer - 11 Settings, 4L Capacity, 1100 Watts - Hands Free Automatic Steam Release - Brushed Stainless Steel

I've been looking to replace my old slow cooker for a while but they all do the same job and I was fed up replacing every 2-3 years.Proscan slow cook or pressure cookHas a 6L capacity which is perfect for my family of 6It can sear the meat directly making food even more tasty as the juices are all in one pan.Very clear instructionsTotal one pot cooking, can sear, slow/pressure cook and then reduce and thicken stock/sauce as needed all with one device.Power cable can be fully detached making clean up and packing away so much easierNice feature of adding a removable cup on the rear to collect dripsConsA tad heavy if moving it around lots, really needs staying on the counter but I don't have a lot of spaceSear isn't as good as on a hob but does the job just need to leave a slight be longer that's all.Recipe book is a tad posh for every day cooking could do with things that are more budget friendly.ConclusionBrilliant piece of equipment. Can make a lot more stuff now especially if I've forgotten to take meat out of freezer in time for a slow cook meal it can still be done by pressure cook. It is a tad pricey but you are getting several machines in one and is totally worth it.

You've never had a ragu like this. You've never had risotto this quick.Slow cookers used to be giant machines that took up way too much space, hauled out of a kitchen cupboard for 2 occasions during winter before being put away to collect dust. Pressure cookers were generally thought of as saucepans with a prepensity for coating your kitchen walls in stew before going into the bin.No more! I love this thing. I love that I can sauté onions and carrots, before dumping in some minced pork, a wallop of red wine and sitting on the couch while dinner is essentially made for me. There isn't any chance of something boiling over or getting burnt, it's all carefully regulated so you don't have to worry about it. Risotto is amazingly easy, bourguignon is easy and incredible, potatos go from raw to mashed in minutes.If you have a slow cooker, throw it out and get this. If you are tossing up getting this or an InstantPot, the truth is you can probably get either, but this looks lovely, has finer pressure control, and generally a better user interface over all. The cookbook you get with it is very good as well.There are some issues though. You might think Bolognese takes the 20 minutes the preset is set for, but you factor in prep (10-15 minutes), building up pressure (5 minutes), cooking (20 minutes) pressure release (2-5 minutes) and then any reduction of liquids (10+ minutes) and it starts to add up. Don't think you can make dinner in 20 minutes with this thing because you can't. You often need to reduce things you cook as there is nowhere for the steam to escape to, so you don't get any natural reduction. Also sometimes the buildup of pressure can take quite some time, especially for Risotto.Still. Get it. It's amazingly versatile and a great addition to any kitchen.

Love it. Had it a while now and is very reliable. One tip, if you have the cooker in slow cook mode, take the valve off of the top. If you don't, the suction can jam the lid shut... as I found! Also remember to replace the value properly for pressure cook mode or the steam will escape and you'll have to start the programme again... as I found. A bit trial and error but great bit of kit.Here is my (not so) secret recipe for a nice, hearty meal (for these cold May days?). Can be put together quickly once you've returned from work, by the time you've had a shower and seen to some bits around the house, the meal is ready.- Set on sear function and sear some beef chunks in a tiny bit of oil until browned (I use garlic infused rapeseed oil).- Add in some onion and garlic and sear for a few minutes until softened.- Add some baby carrots and quartered new potatoes (scrubbed but not peeled).-Immediately add some water (past the minimum line and so the contents are mostly covered).- Add a big tablespoon of Bovril, 1 beef oxo cube, 1 level teaspoon of mild curry powder, and a splash of Worcestershire sauce.- Change to the pressure cooker setting and close the lid.- Put the cooker on the casserole setting and press start.Once this has finished (1hr), change the setting to reduce and press start (lid open).- Stay with the cooker and occasionally stir. Keep reducing until the sauce is the required thickness.Serve with veg of your choice and a baked baguette. I normally don't have extra veg, eat from a bowl and mop with the bread. Tasty.

Cooks well. The control buttons are a bit flimsy but hopefully it will last...