Does anyone use a pressure cooker? Can they recommend one? Or are they all 'poxy' thin stainless steel now?

I was looking to buy one of those beaut red enamel casserole pots (yeah, I know, I have been looking for AGES! ), but I have been thinking about getting a pressure cooker instead. (Confess, I have seen a red pressure cooker in the Harris Scarfe catalogue It would match my red kettle and toaster I got after Christmas. Double )

My reasoning is that I will use less gas (so will be cheaper for me and be doing my bit for the World), and more importantly the stove will be on for a much shorter amount of time (so less of a danger for children to burn themselves - "hot" time of the stove/oven <which wouldn't be used at all, so that is also better> is dramatically reduced). And the bonus of the shortened cooking time means that if I think of cooking something that should be slow cooked late in the day, I can still cook it, or I won't be tied to the kitchen all day keeping a safety eye on a slow cooking pot. I even worry when I have my electric slow cooker on! Lastly, apparently the food retains more nutrients.

So does anyone have one, and also what do you make in them?