T-fal Clipso Stainless Steel Pressure Cooker 8 Quart Induction Cookware, Pots and Pans, Dishwasher Safe Silver
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Availability:
In Stock.
Arrives
Friday, Jul 4
Style: Easy Open Pressure Cooker
Size: 8-Quart
Features
- Encapsulated base distributes heat evenly
- Durable stainless steel construction ensures long lasting performance; side handles for a secure grip
- Won't open when in use; one hand system for risk free opening and closing; variable steam release valve for added control
- Dishwasher safe (with gasket and pressure valve removed); steam basket, stand, and recipes included
- Compatible with any cooktop, including induction
Description
Make healthy, delicious meals in a fraction of the time with this T fal Clipso pressure cooker. Compared to standard cooking methods, the pressure cooker reduces cook times by up to 70% for fast results—without the loss of valuable nutrients and flavor. The cooker's roomy 6.3 quart capacity makes it easy to create large batches, whether preparing make ahead meals for the week or cooking for a crowd during the holidays. The pressure cooker’s durable stainless steel construction ensures optimal cooking and long lasting performance, and its encapsulated base distributes heat evenly and can be used safely on any cooktop, including induction. Safety features include an innovative one hand system for simple risk free opening and closing, the inability to open when in use and under pressure, a variable steam release valve for added control, and side handles for a secure grip. The Clipso stainless steel pressure cooker can go safely in the dishwasher (with gasket and pressure valve removed), and a steam basket and stand are included for multi level cooking, along with a recipe book with cooking tips and tasty ideas for getting started.Safe cooking: pressure indicator indicates excessive heat, just lower steam with its controlled release.
Brand: T-fal
Capacity: 7.57 Liters
Material: Stainless steel
Color: Silver
Finish Type: Stainless Steel
Product Dimensions: 10.4"D x 14.5"W x 11.4"H
Special Feature: Induction Stovetop Compatible
Wattage: 1000 watts
Item Weight: 10 Pounds
Control Method: Touch
Brand: T-fal
Capacity: 7.57 Liters
Material: Stainless steel
Color: Silver
Finish Type: Stainless Steel
Product Dimensions: 10.4"D x 14.5"W x 11.4"H
Special Feature: Induction Stovetop Compatible
Wattage: 1000 watts
Item Weight: 10 Pounds
Control Method: Touch
Controller Type: Hand Control
Operation Mode: Manual
Is Dishwasher Safe: Yes
Item Weight: 10 pounds
Manufacturer: Groupe SEB
Country of Origin: China
Item model number: 32406058538
Is Discontinued By Manufacturer: No
Date First Available: February 25, 2016
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Friday, Jul 4
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Style: Pressure Cooker
Size: 6.3-Quart
So, as we start off this New Year, we made eating healthier one of the top priorities (as I'm sure many have). What always seemed to throw a wrench into the plan is the amount of TIME it takes to prepare everything! Well I'm happy to announce that, for once, there is a way to work towards such a goal and actually save time! Its called pressure cooking! For those who know all about pressure cookers and are just looking for the operating pressures, I have good news for you! Unlike the previous version (the one with a red handle), the high pressure is now 14.5 psi and the low pressure is 10 psi per the manual. Previously, the max pressure was only 12 psi (low was 7 psi) and I know of at least one popular website that calls T-Fal out by name for having a lower than 'standard' 15 psi. I'd say 14.5 psi is pretty darn close! Theoretically, you should cook for 3.33% longer due to the 0.5 psi difference. That would be 1 minute for every 30 minutes. In reality, there are many other variables that make this negligible. Items that you cook for 30 minutes or more will usually have a larger time range anyway because of variables such as size and weight of the item (like a roast) and anything shorter than 30 minutes (most items) is a difference of literally seconds. I would be more concerned with the higher than 'standard' low pressure (as discussed further in my 'update' at the bottom). For the rest of you who are new to pressure cooking, I found this model very easy to use. I did not encounter issues that others comment about on other cookers like difficulty of opening and closing or not being able to get up to full pressure. Everything is very well made and seemed to operate very straight forward and smooth. I will say that, being my first pressure cooker, it did take a little getting use to. I did not really know what to expect, but, now that I know a little more about it, I will point out a few things that come to mind to hopefully help demystify it a little: - The manual says that for the first use, you should fill to the max line with water and cook at max pressure for 20 minutes and then do a quick release. I would do this as I think it helps to set up the valve. I say that because when heating up, the valve all of the sudden evacuated steam like a locomotive as if I had done a quick release, but I still had it set on the high setting. I was not expecting that so I immediately took it off the stove and ran cold water over the lid to cool it down. Upon inspection, the valve appeared OK, so I tried again. This time it gradually let some steam off and then maintained a lower stream that I would have expected the first time. I used it 4 times since and its gradual and operates as expected each time, so I think this was to somehow set it up. Either that or the valve was just stuck and some overpressure got it unstuck. Its still a good idea to do this to get familiar with it before actually trying to cook something. - The pressure indication pin is located in the hole on the handle and will not allow the unit to pressurize unless you have the latch locked. When there is pressure, the pin will raise up to be flush with the top of the handle and its red so you can see it easier. Note that this does not mean that you are up to your pressure setting. You must visually/audibly have steam coming out of the top of the valve. All the pin tells you is that the unit is still under pressure and you should not open it. - When you look at cook times, keep in mind that this is not the total time that you will be preparing an item. There is the time to reach full pressure and then the time to let it naturally release (if that's what the recipe calls for). So, for some black beans that I made, while the cook time was only 4-6 minutes, it took about 15 minutes to heat up and another 15 minutes to cool down. Granted, it would still take over 1 1/2 hours cooking them in an open pot, so I've still saved a ton of time and the beans turned out great! For a great list of cooking times for a variety of things, check out the Hip Pressure Cooking web page (google "hip pressure cooking times") which will give you a great place to start for so many different items. Miss Vickie also has a great site with a lot of information. As part of our resolution, we plan to cook a lot of beans. One side benefit that I discovered is that pressure cooking helps to deactivate the lectins in beans. Google lectins to read more about why you don't want to be consuming them, but it turns out that stove top cooking may not deactivate all of them and a slow cooker may not deactivate ANY of them! If you are a bean eater, pressure cooking is the way to go! To clarify what you will be getting, the pot and lid is as pictured except my valve knob is orange (the pic at the time of review shows grey). You will also receive a steaming basket and stand. As I learn more about this wonderful new kitchen gadget, I'll come back to update this review. If anyone has any great knowledge or resources that you want to share about pressure cooking, please leave me a comment. Thanks for reading and happy cooking! UPDATE 1: After using it a bit longer now, I've had a chance to try out the low pressure setting. This is best for vegetables and hard boiling eggs. When looking at cooking times for vegetables on 'low', they typically refer to a pressure of around 7-8 psi. With this low pressure setting being 10 psi, you should cook for a slightly shorter time (~20% less) so that your vegetables don't over cook since vegetables are particularly sensitive to cook times or they can become mushy. For doing eggs, I was concerned that 10 psi would be too high (on high setting of 15 psi, I've read the eggs could crack), but it turns out to work perfectly! I have never in my life pealed a boiled egg so easily! Just make sure there are no cracks already forming on any of the eggs. One of mine did, but I tried it anyway and it pushed the yolk out through the crack and it cooked to the outside of the shell! It was quite artistic, but not something I would eat.... haha! You should be able to fit a dozen eggs in the included basket, fill with water to below the basket (do not submerge), cook for 5 minutes and do a natural release. Back to more pressure cooking adventures! UPDATE 2: After 2 years of use (average once a week), its still going strong. Every now and then, I'll have to readjust the lid to get it to start pressurizing, but the gasket hasn't failed yet. In case you need to eventually replace the gasket, you can find it here: T-fal X90101 Seal Secure 5 Gasket . If you have a few extra bucks to spend, I'd recommend picking one up in case they no longer offer the gasket in the future. If the gasket goes and you cannot find a replacement, the pressure cooker becomes useless. . If you have a favorite pressure cooker dish, please share in the comments! [...]
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Reviewed in the United States 🇺🇸 on January 6, 2014 by Chilehead Craig
Style: Pressure Canner
Size: 22-Quart
My first pressure canner. I'm a total newbie at pressure canning. I was a bit nervous, as the included manual wasn't very helpful. I found some great YouTube videos (I just looked for t-fal pressure canner), watched about three different ones, they all showed the exact same procedures, and I took the plunge. Success! I canned 12 pint jars of pulled pork. 10 of the 12 sealed. I don't blame the canner - the videos I watched on YouTube warned that pulled pork can be a bit tricky because of the high fat - the fat can bubble up and make it tough for the lids to get a good seal. So I think 10 out of 12 is great. The ones that didn't seal I just put in the fridge and used within a couple of days. Overall it was far easier than I expected, and I'm now excited to start canning on a regular basis. I'm going to can some bone broth next, and it'll be wonderful to have homemade bone broth ready to go without taking up freezer space or needing to thaw. Very happy with this purchase. A great investment!
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Reviewed in the United States 🇺🇸 on June 29, 2023 by rkp1
Style: Easy Open Pressure Cooker
Size: 6.3-Quart
We’ve used three times already since we bought it: Stewed beef, lamb, and red/black beans. Compressed 2-3hours of cooking into half an hour and reduced our gas bills. The pot is made with really sturdy and thick material, and it really saved us a lot of time. The lid might take longer to wash since it has quite a few seams and buttons/latches.
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Reviewed in the United States 🇺🇸 on July 28, 2023 by Eric
Style: Pressure Canner
Size: 22-Quart
I am changing my original review. I originally stated that the canner was not building pressure. What I discovered was that I was not letting it steam at maximum pressure for 10 minutes before turning the valve to 1. This is my first pressure cooker, and I did have trouble with it because I've never canned before. A lot of steam comes out of the sides, but it does not affect the pressure of canning. After getting comfortable with my canner, I have to say, I love this! It does maintain its pressure, so if you have your stove on high heat, this canner will release constant steam to keep the pressure at 1. I don't recommend doing that, once it finishes steaming and the pressure builds to where you want it, turn your heat down and make sure it stays in the zone you need. I have to say, I LOVE this canner. I'm comfortable with it, I'm not intimidated by it, and I'm excited to learn so many new recipes and things to preserve!!!
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Reviewed in the United States 🇺🇸 on June 19, 2023 by Ashley Poff
Style: Pressure Cooker
Size: 6.3-Quart
This cooker is easy to use with two main modes: meat and vegetables, lentils etc. The cooking is fairly fast in the cooker. I like that you can turn the knob to release all the steam before opening the cooker. I have fingers crossed that it will last me a long time.
Reviewed in the United States 🇺🇸 on July 29, 2023 by Naeem
Style: Easy Open Pressure Cooker
Size: 6.3-Quart
I’m not sure why there was so much contention over this, and, yes, it does indeed work with induction cooktops. Works very well in fact. The construction feels very solid, it is definitely stainless steel. The seal looks robust, and the lid clamping mechanism looks solid. Very good value here, looking forward to cooking with it.
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Reviewed in the United States 🇺🇸 on July 22, 2023 by Nikwax
Style: Pressure Canner
Size: 22-Quart
Have run about 20 batches of canning through mine. No complaints, I like this product a lot. If you are using it as a water bath canner wait to add the metal plates until the water is heated. If you leave them in the thermal expansion sometimes wedges them at an angle. You don’t want to wrestle with them in boiling water to straighten them out.
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Reviewed in the United States 🇺🇸 on July 13, 2023 by Josh
Style: Easy Open Pressure Cooker
Size: 6.3-Quart
Great and solid looking product. Will be testing it out tomorrow. Received it today with this tiny looking broken part in the cooker and don’t know what it is. Hopefully this won’t blow a gasket or something. Does anyone know what this the broken end clip is from?
Reviewed in the United States 🇺🇸 on July 15, 2023 by VINI Z VINI Z