Instant Brands, maker of Instant Pot and Pyrex cookware, files for bankruptcy
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1. The original stainless steel removable liner is embossed with nice, legible capacity levels. Unfortunately, they're way off: the "9 cup" line is actually about 12 cups. (Not a big deal; we just don't use the markings.)
2. I bought the Instant Pot Air Fryer Lid lid add-on, which was supposed to support temperatures of up to 400°F. But, after a lot of testing, I found that it was seriously limited as to the heat it would supply. Basically, the internal temperature never got over 360°F, and in fact after eight minutes of running the heater would turn off and the unit would cool down to 270°F and then maintain that temperature. All the while, the external temperature would happily show 400°F.
My guess: they discovered late in the development cycle that the air fryer lid would overheat and kill older Instant Pots. They couldn't fix this after the fact, so they modified the lid firmware to limit the actual temperatures, but keep displaying the desired temperature, hoping users wouldn't notice. (I complained, and they promptly send me a new lid. But, it had the same flaw.)
My Amazon review with the details: https://www.amazon.com/gp/customer-reviews/R2D14J5XXHC2GA . (Yes: I may have too much time on my hands...)
IMHO, a company which ships clearly flawed products and hopes their customers don't notice is just burning their reputation.
When they launched, they made an Instant Pots, and it was a fairly good product, with good marketing. There were other pressure cookers before, but this was beyond easy to use -- and super Instagram and Facebook friendly to share cooking videos.
But then they expanded out to... Air Fryers, Coffee Makers, even Air Purifiers... and it's just too much. They weren't going up against old pressure cookers that hadn't really been updated in 40 years, they were going up against established modern brands like Nestle and Keurig, and whoever else.
And they never really established a reason for all the different devices to live under that brand... and probably lost quality control (as you said). And yeah, I mean... I got an Instant Pots as a housewarming gift in 2010, and I loved it. So I gave Instant Pots to a bunch of friends as housewarming gifts... and it never seemed like a hit with the people who received it. At one point someone told me, "Thanks, but I already have one..." So I figured I'd replace my old one, and holy hell the quality in like 2017 or so was not good.
Like you pointed out the measurements on the sides were not accurate. And every dish I had made in the old Instant Pot didn't cook right in the new one. (Probably because the temps were off.) I was an idiot and tossed the old Instant Pot I had before really trying the new one out... then when the new one sucked I stopped using it all together and never bought another one.
Edit... here's a pressure cooker from like 2004. It was such a pain to clean and no matter what I did it splattered steam and liquid all over when it was turned on. Instant Pot was so much easier to use than this thing was.
https://www.overstock.com/Home-Garden/Wolfgang-Puck-7.5-qt.-...
I wish everybody on the planet had the same couple of ovens too. Then your recipe for preparing cookies or whatever will have one big variable removed.
But because we don't have that, we waste time and energy pre-heating the oven, just to be sure that we're all cooking at the same temperature. And even then, ovens will vary in how they control temperature and grrrrr.
Same for soft/hard boiling eggs: the only error-proof way is to boil your water first and stick eggs in there for X minutes and then drench them in cold water. But that's a huge waste of the heat in the heating process. If we all used the same amount of water on top of the same heating source in the same place, we could use that pre-heating process as a part of cooking.
The original was good, but the version I got later has issues. Like sone of the button controls stopped working, and the pressure seal leaked and sputtered even when it was “locked” in the close position.
They didn’t say they were cooking the same thing every day.
I use the pressure cooker function of mine probably 4-5 times a week. Risotto, stew, chicken stock, tomato sauce for pasta, etc.
I eat a (large) breakfast of 1/2 cup dry oats, 3/4 cup whole milk, 1/2 cup water, cooked for 10 minutes at pressure, with a bit of brown sugar and any of dried cherries, raspberries, blueberries.
The massive advantage of an instant pot is if you cook w/ milk on a stove top, it requires constant attention to not burn the milk and have the burnt milk weld itself to the pot. Whereas in my instant pot, I throw the ingredients in with my first cup of coffee and come back in 30-40 minutes for hot breakfast and coffee #2.
Also, it makes a pretty good (not great, but I have a tiny kitchen, so I have to cut somewhere) rice cooker. Recipe: wash rice, drain, add same amount of dry rice and water by volume, pressure cook for 4 minutes. Depending on the type of rice, 3 minutes may be better. After cycle finishes, let depessurize on its own for 10 minutes, then open. Mix with a fork.
You put a working appliance in the trash?
Your theory is probably right though, of course.
EDIT: 1 rice cup is 180ml- meaning it will produce 1 cup of rice when done.
'Cup' is a crazy unit for a number of reasons, one of them is that there's an Imperial cup, a US cup (customary), and a US cup (legal), and a metric cup, and that they're all different. But an entirely new one on me is that there's an 'Instant Pot cup' that's only roughly ⅔ the size of any of them! By comparison the other difffernces are intellectually annoying but completely inconsequential!
1 rice cup produces 1 cup of rice when cooked
It's like if I invent an 'air fryer' as though that's something new, and then talk about an '18" oven tray' which is actually 6" wide, but in my air fryer line that's the measurement of what we call '18" oven tray'. Who's winning what? How is this good for anyone?
If you use cups to measure coffee, fine (I don't measure, but I think grams would be more normal) - or if your specific 'coffee maker' came with a cup, fine, but don't over-generalise?
I mean not even over-generalise - GP told me my 'coffee maker' came with a non-standard cup; I promise you it came with no cups whatsoever. (It's a Rancilio Silvia, the stock basket has a max capacity of probably 18? 21? grams - definitely less than any 'cup', about a tablespoon. But that's a physical maximum and nobody called it a cup or suggested it was for measurement.)
The point is that no one really uses those as measurements, they're not useful. But almost every coffee maker comes labeled with cups anyway for some reason, probably marketing for comparison shoppers. Obviously you're right that espresso machines don't have cup markings (however that would even work), but I have to say this is the first time I've seen someone call an espresso machine a coffee maker (hence my uh... curt previous response, sorry about that).
I've never heard an espresso machine called a coffee maker either, but I've never heard the latter term at all, hence this whole thread. Sounds like a refusal to call someone (i.e. a person, not machine) a 'barista' to me.
Mr Coffee carafe markings is 5oz per cup. This is not an espresso machine that makes "small" cups. This is a good old fashioned American pot of coffee and I can tell you what they call a FIVE cup coffee maker makes an actual 2 cups of coffee.
Please note the adjectives:
> While a standard U.S. cup measure is 240 milliliters, a rice cup according to rice industry standards is much smaller at 180 milliliters.
公合(gōnggê) can be used to be specific here.
Will vary depending on the type of rice, but in general, rice expands much more than that when cooked. Somewhere around 2-3X the uncooked volume.
I still enjoy the reactions (of surprise, disappointment, and sometimes mild derision) when I tell people I prefer to cook my rice in a microwave.
Nevertheless, the idea of a standard fixed-volume measure of rice, by the volume it occupies after cooking, seems a poor concept to me, because the factor by which rice grows when cooked varies by breed/variety, level of processing, even soak time. That's why, I was told, the mutthi and nazar system is better.
Cups persist, but without much standardisation - you generally have to measure if you care to know which 'cup' size you bought. It won't often matter that much, but as I said it's intellectually annoying isn't it?
Being British I don't encounter them much, just American recipes, but I generally just mentally convert as ¼l (i.e. as though a metric cup, if anyone used that) if I'm following one.
This is not true. There is the US cup, which is 1/16th of a gallon, and then there's the general notion of a "cup" which is the crap that comes with a rice cooker or whatever.
e.g. US gallon != Imperial gallon.
The problem with stuff like cups, gallons, feet, etc. is that they don't travel.
They might kind of work in the US (and long as you're not using an appliance) but they don't work consistently anywhere else.
Which is why they're not used anywhere else. Problem solved.
We live in the age of the World Wide Web and information in ambiguous units is shared everywhere simultaneously all the time.
For example gallon are still used informally in other countries than the US.
People, particularly older people, still talk about "miles per gallon" in the UK. That's Imperial gallons not US gallons. They base their feel for that volume on that.
Same with US vs Imperial pints.
Now product information on UK Amazon isn't always rewritten specifically for the UK. Often they just reuse the blurb from US Amazon without correcting the spelling or grammar to save money.
I own an old Jetboil stove I bought well before Brexit. The inside is marked in "cups".
Any guesses if those are Imperial cups, US cups or Metric cups. I mean I bought it in the UK so they should be Metric cups but Jetboil is a US company so...who knows.
This might not be a problem for you personally but it's definitely still a problem.
They come from a time where the common measurement tool was a balance scale for weight or two vessels of the same volume and any base unit was seemingly arbitrary. There was no understanding of universal constants yet. They're still useful when you have no reference other than the quantity indicated on the label of a package and the ability to measure equal parts.
It makes sense because 1 rice cup is the right amount of uncooked rice to make a decent serving for 1 person. A metric cup is too much!
...which is either a lot of confusion, 1000kg of confusion, 2000lb of confusion, 2240lb of confusion, 2400lb of confusion, 1 giga calorie of confusion, 7 giga calories of confusion, 10 giga calories of confusion, 12,000 btu/h of confusion, or 100, 10000, or 100000 unitless amounts of confusion.
In metric we use the word tonne to disambiguate from the myriad weird, whacky, and deprecated tons used by ~ 5% of the population.
Admittedly megagram is a better word, as it's not overloaded.
Yes, that was pretty much the crux of my point. If you did use that spelling, you wouldn't have to disambiguate, and it'd align with popular English-speaking nations that already use metric.
It's a bit like not using the word 'metre' - despite the USA recalcitrantly eschewing the actual measurement - and confusingly re-purposing 'meter' (a device for measuring something).
I mean, sure, they sound the same (refer sibling comment and response) but context can inform in spoken English.
In written English it's dreadfully convenient to have unique strings for unique concepts (or words).
Consider the down votes US Customary Up-Votes.
Frankly, the -er is better based on actual English pronunciation rules. The -re ending comes from French and is less compatible with how most of the rest of English is pronounced.
And I can't say I've ever been confused by these two different meanings of the word. Can you even come up with an example sentence illustrating ambiguity here?
So, is 'er' better in terms of pronunciation? Perhaps, though I don't think that matters much, as pronunciation varies so wildly based on country, region, education, etc, plus there's so much inconsistency with spelling -> pronunciation within English that I think it's fair to say that ship has long since sailed.
In terms of writing however there's a huge advantage to having words with different meanings have different spellings. I assume I don't have to pitch that idea terribly hard?
For us non-Americans I suspect the frustration boils down to having a recalcitrant nation stubbornly refusing to join the rest of the metric world while simultaneously poisoning the language well of metric unit names everyone else is already using.
https://en.wikipedia.org/wiki/Metre_(poetry)
If there's anyone responsible for English words having way too many meanings, it ain't Americans.
I'm not suggesting English is a perfect representation of thoughts & concepts into strings of letters & punctuation, or that any one variant has tweaked it to be just right.
I'm complaining that the Rest Of The World has to contend with the dilution of metric terminology (by the regrettable rise of f.e. 'metric ton') that's being perpetrated by a nation state that doesn't even use metric.
Though I think American English tends to pronounce 'ton' as 'tun', would that be right, or are there significant regional accent variations?
Anyway, refer sibling comments on common usage and cultural defaults - and I'll re-emphasize that it works really well for written communication. Like this.
It's extremely rare (don't think I've ever heard it) - except maybe in some industries still, I don't know - but there's an interesting history of advocacy/use of saying 'ton-E' or 'tunnie', to disambiguate the same way AmE pronounces it 'metric ton'.
I've never heard it pronounced as a two-syllable word in the UK, but I confess to only very occasionally travelling north of Luton.
I don't think it was ever common parlance, just important to disambiguate in some industries. Similarly I think 'thou' (-sandth of an inch) is preferred over 'mil' since that's such a common abbreviation of 'millimetre' (which =39thou, so you want to get that right).
taun
I suspect you'd find it's common in most English-speaking non-USA metric-embracing nation states.
It works fine spoken, too, because we could say 'imperial ton' or 'american ton' if we ever needed to refer to a specific, archaic, mostly abandoned unit of weight - which is, rounded down, effectively never.
FWIW we're taught to pronounce the word somewhere between 'ton' and 'tone', but, really, the context here is that all tonnes (or phonetic equivalent) are metric once you're outside the USA.
Re-purposing words - even 'only works in writing' (like we're using to communicate here) words - seems whatever the opposite of 'luxuriating in the massive potential breadth of language' might be called.
Specifically 'metric ton' I expect would be mildly offensive to everyone that uses metric, and doesn't want to disambiguate the pre-existing, and clearly more widely prevailing homophone of 'tonne'.
I’m Australian and work in steel fabrication / construction, so constantly dealing with 1000’s of kilograms to mean tonne, and pronounced tun, but also don’t blink if someone wants to pronounce it correctly as per https://www.oxfordlearnersdictionaries.com/definition/englis... (more like ton).
Even more confusingly, this originates from a Chinese unit which was standardized differently in modern China.
Which like cup has different definitions depending on where you are.
And, the manual doesn't mention anything about the scale (although it does mention the "MAX" line at the top of the pot).
Anyway, it continues to be a safety hazard. Shame on corning for making the change (without just killing the brand name).
My instant pot’s fine though. I dropped the lid from 10 feet on to concrete, and the heat sheild cracked, but it didn’t affect the seal or safety.
The “cup” markings are presumably the fill lines for making rice (ie: for 6 rice-cups of rice, add water to the 6 cup mark)?
At least, that’s how it works with a regular rice cooker.
You add 9 cups of rice (perhaps with the plastic cup that comes in the box), then fill it up to the 9 cup line with water. Once cooked, this will produce perfectly cooked rice.
It'll continue to operate... I'm curious what fraction of the creditors are backed by Cornell Capital (PE owner), and if they just are using this to wipe out retirement plans/other creditors/dump a bunch of debt, or if they actually messed up.
https://www.prnewswire.com/news-releases/instant-brands-to-m...
tbh I should probably get with the times and start doing it myself, at some point the music will stop and there won't be any companies left to rob blind...
https://www.simonandschuster.com/books/The-Man-Who-Broke-Cap...
Now I guess that was a PE-driven move to push replacements instead of maintenance.
The parts they do still sell got de-emphasized on their website and they stopped selling some. See the comments here: https://www.instanthome.com/product/instant-pot/parts/anti-b... "Hello Olga. The Duo Evo Plus, steam release valves, are not sold individually at this time. If you have any concerns about yours, please contact our Customer Care team for assistance" In one of them they even provide a link to a supposed "replacement parts" section that doesn't work at all today: https://www.instanthome.com/marketing/9001/instant-replaceme...
Of course, there are sometimes things you don't want to really mess with of questionable quality.
I'm assuming any pressure cooker has a rubber blowoff plug so there's not too much risk of the normal use valve jamming or something. And an electronic pressure cooker might sense over-heat/overpressurization.
But if the steam release valve is electronically controlled too... you're now in BMW land
> In the field of finance, the term private equity (PE) refers to investment funds, usually limited partnerships, which invest in and restructure private companies.
Not to be confused with with "Price to Earnings Ratio", although that's usually rendered as "PE ratio".
Yet another storied business that had perhaps become stagnant, but certainly didn’t need to be sacrificed to vampire private equity. Where does it stop?
The article itself and mikeyouse's comment explain the situation most clearly. Standard PE financial (over)-engineering was the primary cause of their problems.
Slowing sales obviously don't help, but changes in the macro-environment can typically be weathered if the companies' financials are appropriately managed.
They're supposed to have recurring maintenance fees. One might do the maintenance themselve, but a significant part of the user base will ask a shop to do it, probably the dealer where they bought it.
> furniture, kitchen appliances, other home appliances
On the higher end it survives by charging years worth of purchase. Like a 4000 bucks oak dining table. Kitchen appliance also either cost an arm and a leg or won't last for 10 years (including buying replacement for the perishable parts)
The lower end is the market IKEA dominates.
> television
They exactly saw this problem front and center and started pivoting to selling viewing data and pushing ads, getting "smart"
> computers
That's exactly why companies (the biggest cmputer purchasers) are led to leases instead of purchases, and those renew every 3 years. On the user side cheaper computers are also the mainstream, and people don't expect those to last 10 years.
The instant pot is like the Bialetti Moka pot - it's a simple device, that doesn't wear down quickly and isn't used enough to wear it down quickly. New devices don't differentiate nearly enough. And the used market is likely flooded with cheap ones that others stopped using.
because there is now a good change everyone with one of these devices is likely no longer going to get support, warranty, or updates. apps will become outdated and fall off the app store parts to repair will no longer be available etc
devices/a brand people enjoyed using is now gone because PE did what PE does and destroyed the brand for a quick buck
sorry
I need help understanding how PE continues to exist, beyond the assumption that they got money out of the deal and will move on to another one…
The Atlantic: When Private Equity Firms Bankrupt Their Own Companies https://www.theatlantic.com/ideas/archive/2023/05/private-eq...
> Interesting, "pension laundering" is a tactic that seems quite abusive.
The shady tactics end more commonly as part of the LBO or Distressed style firms.
I don't understand this attitude. If you're in the arts I can understand why you don't want to be a "sellout", but founders/investors? Isn't the point literally to sell out?
Ticketmaster makes no secret of being a for-profit enterprise…
Why do active investment funds survive (when the evidence for passive indexes is so overwhelming)?
Because people think they can make money.
"U.S.-based Instant Brands Holdings Inc. (formerly known as Corelle Brands Holdings Inc.) is issuing a new $450 million first-lien term loan. The company will use the proceeds, along with $100 million in cash, to refinance its existing $200 million term loan due 2024, $100 million seller notes, and fund a $245 million dividend to shareholders."
If you subtract out the refinanced debt the new owners walked away with $100M in company cash and another $150M in borrowed money.
In its purest form resembling instance, PE is a decomposer. It takes a business that isn't particularly healthy (due to mismanagement, sector headwinds, etc.), and efficiently disintegrates it into raw material (various forms of capital, essentially) for eventual re-allocation elsewhere. It profits and reproduces as a side-effect of playing its role in the recycle of raw material.
It's sad because a company that played a meaningful role for people and other companies is dying and being sold for parts, but it's the cycle of life – not every company is meant to endure indefinitely.
The executives and boards who sell to these kinds of private equity companies know exactly what they’re signing up for. It’s a parasitic relationship, it isn’t dignified, but it’s less wasteful in some global market sense than self-immolation (i.e. ceasing operations).
It's possible to have a perfectly good and marketable product, and a terribly owned or operated company.
In this case, while the company has given up the ghost, the products are still valuable. Them most likely outcome is that some other company will acquire those products/brands and continue to extract value from them on the other side of a bankruptcy.
To do anything else would be to leave money on the table, which is not what PE owners do.
It's also worth noting that Instant Pot, Pyrex, etc. will almost certainly be back.
Freedom Group's well-deserved bankruptcy (its PE-induced enshittification began in the mid-2000s with Cerberus Capital Group) and subsequent sale of Remington, Marlin, Bushmaster, etc. to other manufacturers in no way suggests their products were not financially viable, which is why the companies that acquired them are still making said products.
Interestingly, just like Pyrex, these companies all face stiff competition from products they made more than a century ago that are still as capable as the day they were made. It's a tough go when you make products that last that long and where the market is already saturated with one's own products, and means that the industry isn't actually as large as their reputation would suggest (which is partially why we never see anything truly new from it- the other part is mostly just technological stagnation over those 100 years).
As far as other firms ruined by PE (for instance, Sears)... well, they won't be back mainly because the decline was slow enough, and competitors were present enough (Amazon, in Sears' case) to make the only valuable thing about the company the cultural cachet its name held 30+ years ago.
The people approving these loans get to report better quarterly numbers and by the time the chickens come home to roost, they’ve already moved on.
Besides killing the company/jobs, the debt-holders are left holding the bag?
From the article: "Broadly speaking, the CCAA is the Canadian equivalent of Chapter 11 of the U.S. bankruptcy code. Companies enter both processes when they are seeking the court's help to protect them from their creditors while they try to come up with a way to restructure the business and continue to operate."
The linked article talks to management about how unsustainable the $500 million in debt is without noting that it was half of that amount until these jokers took out loans worth $450M to gave themselves $250M.
Energy efficiency is a big point. Between my Instant Pot and Air Fryer I have few opportunities to turn on the oven. These devices heat up faster, cook faster, and provide more consistent results. This is especially true now that I'm an empty nester and no longer cooking for a large family. It also makes it easy to resist the temptation to rely on processed foods.
All of those take less time and are just as good if not better than stovetop.
Once I made shawarma in mine, that was pretty neat.
The trick is to use baking soda when you cook the chickpeas in the instant pot, because it dissolves/softens the shells. Then you take them out and rinse thoroughly in water to get rid the baking soda taste, before slapping them into a food processor with tahini and whatever else.
Good quality tahini also makes a difference. Lots of north American brands have a wildly different taste than what's common in the middle east.
I use mine exclusively for single items that I want to cook efficiently in bulk - eggs, beans, potatoes, yams, etc. (Most recently, made a pot full of chick peas this weekend to split between hummus and a quinoa salad.)
She uses hers for single-pot soups, stews, etc. that are ready to eat as-is.
As a rice cooker, it cooks rice.
[1] https://www.whelenmassnotification.com/wp-content/uploads/si...
What is does do it take care of itself. In other words, I can throw a bunch of stuff in the pot, configure it for cook time then turn off the heat, set a timer and know that in 45 minutes it will be ready to serve. In a house hold where multitasking is a necessity, that is a huge boon. Finally, one pot to clean up.
Thankfully most meals have low HP.
If we had European 240V circuits we could have an Instant Pot designed for well over 2000W and it wouldn’t be an issue.
The same story goes for electric kettles. Alec of Technology Connections [1] went into extensive detail about it!
- Hard-boiled eggs. Takes just 5 minutes. Not much time savings, but the eggs are consistently easy to peel and yes, I've tried it Serious Eats way too.
- Incubating yogurt. Makes a perfect batch of four mason jars worth every time.
- Risotto. Saves the 30 minutes of attending to rice where you slowly ladle in the broth.
- Black beans. Start from dry beans in a pinch, no soaking needed.
A top of the line Breville toaster oven was the first, it's fantastic, but it is also silly to compare it to our 25 y/o Viking duel fuel range, waiting to reenter our life.
A week ago I got my Instant Pot Pro, and I've been putting it through its paces. I boiled some eggs. This is what really irks me about IP fans: it does not take 5 minutes. It has some indeterminate amount of preheat, the 5 min., and then a cool down. The eggs are just fine, as flawless as the following method on a quality gas burner stove: Put eggs and water into pot to just cover, turn burner high"ish"; when bubbles just start, turn down to a very very slow bubble generation and set timer for 10m (12-13min at 5500' elevation), scoop out the eggs when the timer expires and put on the counter, peel when cool enough. I very rarely had to spend any attention monitoring this. The IP is just, but only just, as good.
BUT ITS NOT FIVE MINUTES.
Shouting because why do instant pot fans do this?
Now, I am quite interested in the yogurt thing. That sounds very cool, we love yogurt and industrial yogurt, meh. Also strawberries are cheap right now and I'm thinking of making some exotic French confitures, and mixing that with the yogurt.
Risotto? No brainer on a decent stove. Dried beans? I also have a 30 y/o Magefesa pressure cooker that has a thicker bottom than the instant pot "pot" and does dried beans perfectly. No magic, or even "instant", there.
Another gripe: compared to the Breville that roller knob in the center is a gawdawlful POS. Reeks of cheap.
Compared to the 15 y/o electric range that is going to be tossed out the back doors, and then shot multiple times with 12 gauge 3" buckshot loads, the IP is great, so maybe I'm a little sad that the inevitable PE bankrupt/shitify it happened to it too.
You may hatenjoy the discussion at https://news.ycombinator.com/item?id=36038796 .
(Hmmm... with hatenjoy I may finally have ticked "create a legit googlewhack" off my bucket list. I see some usages that appear to be "Hat Enjoy" jammed together as a domain name or company name but a portmanteau of hate-enjoy Google is not finding for me. Of course Google isn't what it used to be...)
https://www.seriouseats.com/perfect-boiled-eggs-recipe
In my Instant Pot it's about 3-4 minutes to bring maybe 4 oz of water to pressure, 4 minutes to pressure cook, maybe a minute to release pressure and I'll do 8 eggs. So that's like half the cooking time.
Cooling time is the same. I plunge the eggs into an ice bath for 5 minutes before refrigerating.
I don't really do it for the time savings though. I mostly do it because it gives me a more consistent result. My egg yolks are always cooked exactly to the same doneness and the eggs are always easy to peel, even when starting with fresh eggs. (Freshness is the primary determinant of how easy eggs are to peel with older eggs being easier to peel than fresh eggs.)
I found that making them using the Serious Eats recipe I didn't always get consistent doneness (it's a lot harder to get the water temp exactly the same on a gas stove even with a thermometer). I also found they weren't always easy to peel.
So yes, the Instant Pot does save me time even with eggs where the time savings is minimal. More importantly it gives me a more consistent result with less attention from me.
YMMV.
On Rissoto, yes it's easy on a stove. But it requires you to stand there for 30 minutes lading in broth a little at a time. At least that's always the way I've done it to get a really nice result. On the Instant Pot, I can add all the ingredients at once an hit a button and 30 minutes later it's perfectly done w/o having required 30 minutes of my attention. I don't do it for the time savings. I do it because it's easier.
On beans, I didn't own a pressure cooker already.
On the yogurt, I never had consistent results trying to incubate naturally. I also tried a Yogotherm, coolers, my oven, the counter. Nothing worked. So I resolved that I needed to buy an incubator and when I learned the Instant Pot could do that and more, I bought it. It was like $80 on sale. I've been making perfect yogurt for like two years now.
Here's my recipe for creamy and nicely tart Bulgarian yogurt.
(I basically clone White Mountain.)
Fill four mason jars with whole milk. I use the Whole Foods brand ultra pasteurized whole milk. Screw lids loosely in place. Put jars into Instant Pot on top of the trivet. Fill with water till it comes up about 3/4 the way up the jars. Place lid on Instant Pot and set it to sous vide setting, 190° for 30 minutes.
When done pasteurizing, remove the mason jars and place them in cool (not cold or they will crack) water. I do this in my sink. After about 15 minutes remove the lid from one and check the temperature is below 110°. If not wait a bit longer. You could just let them cool on the counter top too but I'm a bit impatient with this step.
Add 1 tsp of starter to each jar and stir lightly. Put mason jars back in Instant Pot. Place lid on. Incubate for 8 hours. Once it's done incubating, place jars on counter for an hour or so, then move to the fridge.
For a starter, I use White Mountain Bulgarian Yogurt for a fresh batch. Then I can chain my own yogurt along as starter for months at a time.
I prefer to mix things into my yogurt when I eat it so I like to keep the yogurt itself nice and tart and don't mix anything in to the jars.
I make the yogurt in the mason jars from the start so I don't have to transfer it when it's done.
With a stove top method, you have to stand there and watch the timer, and manually turn off your stove when it's done.
I am usually still in the kitchen preparing the rest of the meal by the time the alarm rings, so turning off the stove is not a big inconvenience.
There's also another advantage of the instant pot method: because it's cooking under pressure, it compresses the whites very slightly inside the shells as they cook. This means the shells always peel very easily from the eggs! Often when stovetop cooking, I'd get the shells sticking to the eggs which makes them difficult to peel.
In fact, if the Instant Pot has any disadvantage vs doing them in a pot, it's that the texture of the whites isn't as nice. The short cooking time that I use helps with that, but you have to be okay with not fully done yolks (which is something I prefer anyway).
But it's not the end of the world if you don't as it cools down quite quickly when it vents (if set to quick-release). They might be slightly overdone, but certainly not as bad as forgetting them and leaving them boiling in a pot for 15+ minutes. Which I've done more times than I care to admit.
I usually make boiled eggs when I take food somewhere (be it for hiking or a lunch in the park). But I also drop them into cold water once they are cooked to stop the cooking, so they are quickly not that hot anymore.
Not having to worry about the timing does sound nice!
Since I start by cloning White Mountain, my yogurt is basically identical and the taste is the same.
You do need to know how long your food needs to cook up front, or be tolerant of overcooked food.
This is an utterly textbook private equity play, the kind of thing that has been wrecking American business and jobs.
There's nothing subtle about this at all, it's looting with a pen.
They acquire the business, load it down with massive amounts of debt, do reckless short term things to boost growth (aka "eating the seed corn") and then take the money and keep it leaving someone else holding the bag.
It has nothing at all to do with how much people do or don't like cookware.
It's a bust out, a racket, just an inch away from organized crime. It happens daily in this country.
Quotes from the article:
> In 2019, his company merged with Illinois-based Corelle Brands, the owner of Pyrex, CorningWare, SnapWare and Corelle.
> In 2021, at the height of its popularity, the company borrowed $450 million US worth of bonds, due in 2028, to expand its business.
Is Corelle the PE firm? Is "expand its business" the standard figleaf PE firms use when looting a business?
But it's constant and blatant and somehow seems to still be legal.
The PE firm here is Cornell Capital.
PE itself is a bloated industry because we have too much money being extracted out of the real economy going into the pockets of the already wealthy who don't know what to do with it, so they hand it to a money manager (i.e., PE) to make more money for them, not knowing what to do with those potential future earnings either. this is the kind of economic inefficiency that concentrations of capital brings, in direct refutation of the common economic argument that the wealthy are better at investing money (i.e., more capital efficient, which in turn supposedly adds more real productivity to the economy).
small, local amounts of wealth are more capital efficient, but large, distant amounts are not.
Private Equity, as a distinct industry, is fully engaged in looting of the type contemplated by the principal-agent problem:
the principal-agent problem emerges in any business where professional managers are employed (which usually happens when a business gets too big for its britches), so it's not PE-specific.
If you look up the names of some of the PE companies they're quite on the nose: https://macellumcapitalmanagement.com/ Macellum literally means "meat market": https://m.dict.cc/latin-english/macellum.html 'Take an animal (company); chop it into parts and sell those off'
Wikipedia page for Macellum: https://en.wikipedia.org/wiki/Macellum
> Macellum’s campaign resulted in the addition of 4 of 13 directors. Also, as a byproduct of the pressure applied during the campaign, the company sold non-core assets equal to approximately 75% of the market capitalization. Macellum’s price objective were met and we exited the position at the beginning of 2021. Subsequently, a fractured board and new CEO were unable to oversee and execute the turnaround plan Macellum outlined during our campaign and results deteriorated.
"Yes, as through this world I've wandered I've seen lots of funny men; Some will rob you with a six-gun, And some with a fountain pen.
And as through your life you travel, Yes, as through your life you roam, You won't never see an outlaw Drive a family from their home."
I think if you're to pick a lesson to takeaway, this is it.
There are other objectives to pursue, than "continue to grow as much or more this year as we did last year". That objective in particular is destined for eventual, guaranteed failure – and an outcome that leads to decomposition (by PE, bankruptcy, whatever).
If you live by the sword of greed, you die by the sword of greed. It's tragic but banal in the 20th/21st Century US – great brands succumb to it every day.
You may have just described why they're filing for bankruptcy.
While I do not own an Instant Pot, I do own an awful lot of Pyrex cookware that I bought well over a decade ago... My mother has Pyrex cookware she's owned for decades and will likely pass down one day.
It's hard to build a lasting company when your customer's buy once and never again. Perhaps there's really such a thing as "too good".
If the company drags on long enough, all that profit gets eroded away. Pyrex has been around since the early 1900's for instance.
I agree, might not be 100% of what happened here, but it surely has to be a component.
They still handle all temperatures a home chef will ever need, but a drug operation will reach the limits and the glass breaks.
Then, a few years ago, they seemed to switch essentially the same SKUs to a third glass (whitish looking into the edge) in slightly different glass forms, and slightly different lid fit). (I don't think they were counterfeit.)
Somehow I doubt the current incarnation of these companies has much at all to do with their origin.
The origin of Pyrex is Corning, the Gorilla Glass maker. They divested Pyrex because they've got tired of dealing with the consumer market and wanted to focus on B2B sales.
The US market was acquired by (as shown) eager to make a quick buck on brand recognition. The European market was acquired by a different company which still manufactures borosilicate cookware to this day (and are not affected by this bankruptcy).
Then Corning somehow decided that it was the name of a _brand_, and they could use whatever inferior material they wanted, and if you put it in those same situations it would explode and cover your kitchen/lab in glass shards.
How that was even legal, I will never understand.
Aspirin is still a trademark of Bayer in Canada; if they want to switch to ibuprofen instead of aspirin as the active ingredient, and sell it as Aspirin, they could. Similarly, if Kimberley-Clark decides to start selling sandpaper and call them Kleenex, they could.
If a trademark becomes fully generic it can be ruled so by a court, at which point the trademark protection is lost. Aspirin is like that in the US. But that is pretty rare these days.
Selling soda-lime glass as "pyrex" has gotten plenty of people injured, but evidently none severely enough to sue Corning's pants off.
I remember reading the Amazon reviews and the amount of 1 star stories about how a plate landed them in the ER was concerning.
I bought some vintage Corelle at a private sale and it seems different to me at least but maybe I am buying the wrong contemporary stuff.
I think they're all (even the vintage ones) subject to risk of shattering into pointy shards if they break, though. They're not magic. :)
For me, they're 100% shatterproof until they're not. You can drop them over and over again, and never notice any visible change. But then when they finally do shatter, it's almost like an explosion.
I think this is because they're built from a pressurized metal/glass layered composite. Very sturdy until enough internal damage builds up.
That’s pretty funny (and awesome)
https://www.nytimes.com/wirecutter/blog/tempered-vs-borosili...
Even consumer reports is gamed; they test toilets by flushing golfballs and whatnot and if you talk to plumbers, they recommend different brands.
When those loans come up for renewal and they have to pay 7% corporate bond rates, of course they're going to collapse.
Also, they don't fully replace more traditional cooking apparatus, like a pressure cooker, a crock pot, or rice cooker. We have all 4, and what the Instant Pot got a lot of use initially we found that the for purpose cooking pots worked better and got better results. So the Instant Pot slowly fell out of favor.
About the only place the Instant Pot falls down a bit as a pressure cooker is when you need the full 15psi, like the Modernist Cuisine recipe that pressure-cooks squash with a bit of baking soda to kick in the Maillard reaction. The recipe works great in a stovetop pressure cooker that hits 15psi but fails in an Instant pot that only hits around 12.5psi or so - you can always taste the baking soda when it is done cooking. The pressure difference might also impact making stock but I haven't tried a side by side (though the Instant Pot is non-venting so I'd expect it's stock to at least have superiour clarity).
If I could only pick one out of the four, it would be the IP. No question.
I used to have a Cuckoo pressure rice cooker that made the best rice, fast, but it eventually started leaking even after replacing the seals, and professional repair would have been prohibitively expensive in Canada
Or by pressure cooker do you mean a "on the stove double boiler-like" setup?
(1) An electric pot that can be used like a regular stovetop pot,
(2) A pressure cooker, and
(3) A slow cooker (and a few other things that are typically specialized single-use devices but are really slight variations on those 3 things)
More advanced models are also:
(4) immersion circulator (“sous vide" cooker), and
(5) air fryer.
In many of these roles it is often seen as sonewhat less good than a dedicated device, though even people who feel that way may see it as useful as a multitasker and because it can more conveniently do dishes that require more than one function without changing pots.
> The company's meteoric growth trajectory has slowed down in recent years. According to S&P, sales declined by almost 22 per cent in the first quarter of 2023, the seventh consecutive quarterly contraction.
We got one for the house ~4 years ago. It's still working fine, and we don't need to upgrade to one with Bluetooth connectivity or anything like that.
I'm guessing they found the size of their market wasn't infinite.
Did they take out a ton of loans to expand their manufacturing capabilities with out of touch sales projections or something?
Also, I don't think the market for this stuff is ever truly saturated: every day, plenty of people get their first apartment and need to buy appliances. Instant Pot seems similar to other things like microwaves and toasters, which we don't think of as a dead end due to market saturation.
I think the "bought by private equity and wrung dry" explanation makes more sense. Or if not that, perhaps just a poorly run business.
> Also, I don't think the market for this stuff is ever truly saturated: every day, plenty of people get their first apartment and need to buy appliances. Instant Pot seems similar to other things like microwaves and toasters, which we don't think of as a dead end due to market saturation.
The market for microwaves isn't, because people use them. Outside of that craze, I don't know of anyone who uses their instant pot anymore. It was a fad, PE came in and gutted it. but the fact is, it probably wasn't going to be this huge performer either way.
Every consumer brand that expands quickly will keep expanding to the point that they saturate their market (GoPro, Doc Martens was a recent IPO in the UK that has self-destructed, it happens over and over). What is unusual about this case is that, afaik, they didn't IPO. Usually the IPO is the prelude to saturation and then bankruptcy because the incentives get totally skewed (and because companies will usually fiddle with supply before the IPO to boost the sale price).
Btw, the bonus pool for the PE owners for the DOC IPO was sizeable. Iirc, it was £400m, there were junior bankers taking home multiple millions on one transaction (Permira has an eat what you kill approach, so the bonus pool was shared with junior staff...it was so large that I don't think senior staff could have taken all of it anyway). You had people in their mid-20s making 10x the value of their parent's house in a few years, it is one of the best PE deals of the last few decades (the bonus pool was actually larger than the purchase price).
Consumers significantly under-estimate how easy it is to get them to buy shit. There are PE funds who specialise in just these kind of deals: buy old brand, pump it up with hot air, IPO to clueless retail investors or sell to a bigger company...it works.
I don't know where you get that from. In the 90's they were so popular you could go into literally any shoe store and buy them used because everyone wanted a pair, and shoe stores knew it. You weren't a real rebel if you weren't wearing a pair of Docs. In the 90's, rebels were a dime a dozen. Docs were everywhere.
Your conclusion nails it though.
The original (and good quality glass) is sold as PYREX.
The worse glass is sold as pyrex.
Those 2 are licensed out separately.
From the EU Pyrex webpage, when they talk about their materials in the French factory, they say it's borosilicate:
The Pyrex® glass is unique. It is a borosilicate glass that is tempered, of superior quality and has a great thermal and mechanical shock resistance. [...] The Pyrex® glass is made of pure sand (80%), soda (4%), Alumina (2,5%) and bore (13%).
So I'd say that at least EU Pyrex is safer (when talking about thermal shock, I guess).PD: Following the life of Pyrex, Duralex and Saint-Gobain is quite a thing...
This is not a coincidental phenomenon, it's a deliberate end goal. Private equity is part of the problem, but more broadly the problem is that of consolidation and market incentives for behavior other than selling the best product at the best price. It's easy to blame government for not creating the right incentives or failing to create the right disincentives, but realistically corporations themselves have tremendous incentive to co-opt, subvert, and otherwise manipulate government decision-making processes and regulatory agencies.
These companies are just a subtler version of that.
I’m unsure if all their glass cookware is borosilicate but they clearly marked it as such when I last looked.
> "At eight or nine or 10 per cent, that's $50 million a year just to service the debt — it's impossible to do," he said. "You can only sell so many Instant Pots."
Well it seems like maybe that's something you should have thought of before taking on that much debt?
Maybe you should consider a subscription model.... wait, no.
You can get clever by splitting your resistor in half, and then using relays to put those halves either in series for 240V or parallel for 120V, but that adds cost and complexity. Since most consumers don't need this functionality, it's easier to just sell two different SKUs with different heating elements.
High-power motors like used in blenders are similar - you'll use motors with different number of windings at different line voltages, otherwise your motor would be horribly underpowered at 120V or burn out at 240V.
Power transformers exist which can convert between 120V and 240V, but they're not cheap.
The main reason I got it instead of a competitor is the amount of recipes out there on the internet specifically for the instant pot which show the exact settings to use, step by step.
Hopefully there will be some kind of market for aftermarket spare parts and repairs, if the company completely shuts down.
It's like something I'd read for some white-labelled Chinese product on Amazon; but it's the single most heavily used appliance in my kitchen!
It seems they have nothing to do with the popular laboratory glassware (beakers, etc) that has Corning and/or Pyrex branding, right?
Was it bandwagon effect? It always seemed like one of those products you'd see on an infomercial. The overall build quality, particularly the front button membrane, looked extremely cheap to me, like what you'd see on random Wish.com crap.
> It just seemed like an Electric pressure cooker
I think you understand it. That's all it is.
They're good quality. Not wish.com crap.
Which is something that tons and tons of other manufacturers screwed up for decades.
It's popular because it's a desirable product and their competition is/was shit.
I just looked at the Breville ones - a lot more expensive. Did the pre-Instant Pot ones have a timer, as well as yogurt/slow cooker capabilities?
Still, stainless steel has other perk that you could just throw it in dishwasher and it would survive.