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I honestly can't find any information about that in any of the resources The handle feels very sturdy and thick and not fragile or easily breakable. If you'd like I can call the company on Monday and try to find out?

​@nuritspamperedchefcorner5240 thanks so much for the reply, and I appreciate the offer to check but that's perfectly fine. It looks awesome, but thinking harder I'm not sure I have a true need for it

@@MichelleAwesomeSongs I get it. I didn't need it either but once I had it it's been so much fun to use and enjoy. Thanks for the interest anyway!

350 for 15-17 min in a regular oven. About 12 min in an air fryer.

Glad this helped! It's a great feature

I think you might have to experiment with the time and amount of liquid. Should be quick cooking steel cut though and not the regular because the regular steel cut will take too long to cook and could boil over.

Hi 350 would be the temp!

thanks! I love mug cakes bc you don't have to be tempted by a whole cake in your house!

Glad it was helpful! It's a great tool.

works well!

Hi, you can visit my website to shop for this and any other pampered chef items! www.pamperedchef.biz/ncurtiss

You’re welcome!

The kernel cutter is $14 so it may have gone up a couple dollars in the last 3 years. Not sure how tax and shipping totaled almost $16 for you since shipping is only $7.25 (on all orders up to $150). $9 in tax would be like 65%!

I’m honestly not sure as I’ve only made it with spaghetti so am not sure if the rigatoni would also take longer to cook.

Good question! I have no idea

Do you have the pampered chef quick cooker? The booklet does explain how to set up custom settings but I could try to explain if you can’t figure it out!

@@nuritspamperedchefcorner5240 sometime of you could explain on your channel that would be perfect 🥰.. I do have the book. But having someone like yourself on TH-cam helps.. Thanks

Thanks!

Glad you liked it!

Hi, this is the recipe I use and it says 8 mins/high pressure with manual release. Hope that helps! thesaltymarshmallow.com/instant-pot-spaghetti/

I don't think I did but this video was a few years ago now so I can't exactly remember. I'm not sure how to upload a picture here but I have a facebook page for Pampered Chef so if you join that then I can show you some photos if you're interested! facebook.com/groups/1296008550517770

@@nuritspamperedchefcorner5240 thanks

it was!

I find the leaves to be pretty flavorful actually!

Don’t ever make oatmeal or any other food in the microwave. It’s been proven over and over again that microwaving food destroys the molecular structure of the nutrients, and you’ll be eating food and getting some calories, but there will be absolutely no nutritional value whatsoever.

love mine!

where are you located??

@@nuritspamperedchefcorner5240 I’m in Howell which is Monmouth County

Yes you do rinse the butter and squeeze it til the liquid is clear!

Thanks Melissa. Let me know if you have any other questions about anything! (this product is no longer in our line unfortunately)

A couple drops of oil around the top should help.

I don't go to any specific sites. I google recipes I'm interested in making and see which sites come up. I do like Skinnytaste. Healthier cooking.

Nice, right?

IF it's only rice you can put it right in the inner pot (not the ceramic one) and use a 1:1 ratio and the rice setting. If you're using the ceramic inner pot, make sure there's liquid in both that and the inner silver pot

You can cook from frozen. The guide that comes with it tells you cooking times for frozen meats.

Nurit Curtiss I cooked both chicken and another time beef, both frozen, by the pc directions exactly and neither cooked through so that was disappointing

@@jacobsnewadventures sometimes there are variations in the meat thickness which would require some extra time. You can always add a couple extra minutes if you're finding it's not done and then you'll know for the next time. For example I'm seeing comments in other groups of frozen chicken breasts taking anywhere from 10-20 min!

I've loved Pampered Chef for at least 20 years myself! I became a consultant because I kept wanting everything in the catalogue and didn't want to pay full price. Thanks for watching and glad you enjoyed the recipe!