Twenty years ago we had an aluminum pressure cooker on board but it didn't like the salty atmosphere and we abandoned it to corrosion.

We got converted back to these miraculous devices when we used a stainless steel one on an extended cruise down the Antarctic Peninsula.

For the long distance cruiser gas is a very precious commodity and a pressure cooker is a very economical way to cook and cook quickly. Since then we have been using them extensively though they remain deeply unfashionable ashore.

I wondered how many others carry and use a pressure cooker in their galley?

We carry a 1960's aluminium model still going strong. I suppose as a former chemical engineer I always treat pressure vessels with some respect. It has never been pressure tested but it does have a pressure relief valve!

We carry a pressure cooker (SS newer version) but have not used it as much as we thought we might. The fresh food we ate usually didn't require so much cooking. The few times we used it to cook beans and tougher cuts of meat, it worked brilliantly. I am, however, very respectful of pressure cookers as I remember my mother's spraying beet soup all over the pale kitchen and my sister, who was making paper pulp, sprayed papier mache all over her workshop.

I would be very interested in cruiser's recipes for pressure cooking. I have heard it's possible to even bake bread in a pressure cooker but would have no inkling about how to do so. Does anyone have any advice?

Can't talk to the bread issue but can say we use a pressure cooker aboard all the time - works great. Also a newer SS version. One pot meals in a heartbeat! And easy clean-up means less water used too!