Presto, Mirromatic, National all made fine pressure cookers years ago.  Some
aluminum, some stainless steel.

The early presto had wooden handles that have a long threaded retainer.
This is handy for tight storage as you can remove the handles easily.

The later prestos were designed to use a single pressure 15psi 'jiggler' so
most cooking is done at 15psi.  The mirromatics use a three way 'jiggler'
allowing for 5,10 and 15psi settings.  The early prestos used a system that
involves a spring in the 'jiggler' that allowed one to guess the operating
pressures based on the markings on a shaft that arises from the 'jiggler'
under pressure.

Ideal for cooking at altitude.

Without the lid the pressure cooker is a pot.  With the lid it is a secure
pot, if you tump it over the lid won't come off.  With the lid and pressure
regulating device in place it is a very efficient cooker, quite suitable for
cooking all sorts of fine meals. 10 min Brown rice, 10 min black beans,
rutabagas, parsnips, beets, (gag-me) stews, all sorts of fine vittles.
Lengua con chipotles especially fine.

Artichokes in 12min.  Pot roast in 25min.

I have traveled with and used one for years.  Quick, efficient easy to store
and clean.

RVC it fits very well under the rear seat with the Hobart Dutch oven and the
Pyromid.

Pretty good used examples can be found in second hand stores, usually
without the 'jiggler'.  Generally `10-15USD.  Don't leave home without it.
Unless of course you're one of those girlie-man vanagonites that lives on
ramen and doritos when not in range of a fast food drive through.  Kentucky
fried rat, Mc Doo Doo, Wendy's hot and juicy,  you know the stuff.