Customer Reviews for Breville - the Fast Slow GO - Brushed Stainless Steel
Customer Rating
4
Impressed!
on October 23, 2017
Posted by: Debbie C.
Ive only just begun using a pressure cooker. I like that this one is very easy to use and is very intuitive. I also like that I can saute in it, too! The few cons Ive found are that the metal trivet is very lightweight and needs to be much heavier/sturdier. As soon as you lift a spoonful of cooked food off of it, the whole thing tips over and that just makes a mess as the rest of the food falls into the liquid beneath. The other is that even after only cooking 5 or 6 meals in it, already I cant get the lingering smell of prior cooked food out of it. It seems that the food odor permeates into the silicone seal and wont come out - especially garlic and onion smell. Ive left the lid open for a full day after each meal but this is still a problem.
Having 1 less appliance in the kitchen is a blessing and this does the job of a pressure cooker and a crock pot (which I've gotten rid of). So far, everything I've tried has come out perfectly. We are a working couple and just didn't have time to cook long dinners. With this cooker, we can now have a dinner that used to take 2 hours to prepare in 40 minutes. When you are getting home at 7pm after work, every minute matters. My only request is that someone please write a Breville Fast Slow Pro cookbook. There are so many for the competing manufacturer out there (now that fast/slow is all the rage) it would be nice for those of use who stay loyal to Breville to have a cookbook. Even a dedicated website to Breville Fast Slow Pro recipes would be lovely.
This is one of the most useful kitchen products I have ever purchased. Having 2 in 1 functionality also good - one less appliance to clutter things up, I've given away my slow cooker. We've tried quite a few recipes, and making home made stock has been fantastic.
One small criticism/request - Pressure cooking is a new experience for me, so the one thing I would ask for is a better guide to pressure cooking with the Fast Slow Pro - a guide to converting traditional recipes, more basic recipes you can use as a guide. I see a lots of books available for competing products, but I'm not sure how to adapt for Fast Slow Pro. That would be exceptionally helpful. I'd be happy to pay for it.