SALT 12 qt. Stainless Steel Multi-Cooker Review

SALT 12 qt. Stainless Steel Multi-Cooker

SALT 12 qt. Stainless Steel Multi-Cooker
@ Conveniently make a variety of meals using just one cooking vessel with the 12 qt. Stainless Steel Multi-Cooker by SALT. Versatile design features a 5-layer encapsulated base for fast, even heating and comes with pasta and steamer inserts. Includes: Stockpot with lid, Steamer insert, Pasta insert. Stainless steel and tempered glass. Hand wash. 8 qt. multi-cooker measures 12.01″ L x 12.01″ W x 10.63″ H. 12 qt. multi-cooker measures 12.6″ L x 12.6″ W x 12.4″ H. Imported.

  • Versatile and convenient, the SALT Stainless Steel Multi-Cooker allows you to steam cook, make pasta, and prepare large servings of stews, soups, or chili using only one cooking vessel
  • Crafted from durable, corrosion resistant stainless steel for lasting use l Suitable for use on all stove types, including induction
  • Stainless steel interior will not react with odors or food to ensure food retains its natural flavor
  • Polished stainless steel exterior features a 5-layer encapsulated base for fast and even heat distribution
  • Clear glass lid that allows you to visibly monitor food as it cooks l Large, riveted stainless steel handles

List Price: $ 105.99

Price: $ 64.83

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Berghoff Cookware

* I love home made broth. It’s low in salt and has a rich full flavor that makes anything it’s added to taste wonderful.
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Canning Turkey Broth Canning Turkey Broth
Berghoff Cookware
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User Reviews and Comments

  1. Cece Grn says

    I pressure canned chicken and beef broth a few months ago. After the broth is cooled I skim the fat off and run my broths through a cheese cloth before canning because I love the broth to be clear and pretty in the jars. I opened a jar yesterday to use but it had a few dark speckles inside the lid and around the jar rim inside the jar. The lid was sealed tight and gave that pop sound when I opened the jar. It smelled fine but I threw it out because I wasn't sure what had happened. Has this happened to you 2leelou? I've only been canning for a few years so I'm still pretty new and tend to throw things out if I have any doubts.

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  2. Molly Smith says

    Thank you for sharing the process on your broth. This is just another reason why I think 2017 may be the year I get brave and buy a pressure canner (and take a class on how to use it safely). I've always made stock from poultry bones (you can't beat the taste!) and then have the hassle of freezing it. It takes up space in the freezer, then it costs me money in electricity to keep it and defrosting is messy. Thank you so much for these videos that make it look so simple to do and for being so encouraging.

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