Pressure Cookers: New & Improved

I'll never, ever forget my first memories of my mom cooking with a pressure cooker- she made me leave the room! Danger lurked everywhere.... little did I know that many years later, a pressure cooker would become one of my favorite tools for fast and easy cooking. Thankfully they're now a lot safer and a lot easier to use too!

How does a pressure cooker work?

Steam cooks many foods quicker than dry cooking methods. Steam is efficient in transferring cooking heat rapidly to foods upon contact without burning or damaging the final product, and for less energy than either electricity or gas. As a result, steam can be used to cook anything from delicate, tender-crisp veggies to large chunks of meat, either fresh or hard frozen.

Consider the difference in cooking between an oven and steamer for example. You can put your hand in a 400F oven and not burn yourself, but put your hand over a boiling tea kettle and the 212F steam will scald immediately. This is due to the different methods of heat transfer: Air is a poor conductor of heat; but water is a good conductor. Think of being outside when it's 70F (quite pleasant) versus being in a pool of water at 70F (feels very cold).

The increased pressure inside the pot delays the water and/or other liquids inside the pot from boiling until it reaches a much higher temperature. As a result, the cooking process is sped up considerably. A pressure cooker works by building up pressure from steam in the pot, which cooks food at a very high temperature. This method can cut cooking time by up to two-thirds, and will also retain the nutritional value and moisture of foods.

Pressure cookers create a closed environment that literally forces steam through foods to effect heat transfer. When the tightly sealed cooker is set over high heat, steam pressure builds and the internal temperature rises. This environment ranges from 5 to 10psi in low and medium pressure units and 15psi in standard high-pressure units which enables cooking at temperatures of 257o F. Under high pressure (15 pounds per square inch), the fiber in food is tenderized and flavors mingle in record time. What's more, fewer nutrients are lost because cooking is so speedy and nutrient-rich steam condenses in the pot instead of being lost in the air.

More cooks are becoming interested in pressure cooking as a way of creating healthful meals and to meet the demand of a busy schedule. Cooks are turning, or in many cases, returning to pressure cooking because of its versatility in preparing many different foods. Today's cook wants the convenience of faster cooking without the loss of nutrients normally lost to air, water, heat from cooking methods used in regular pots.

What to look for in a good pressure cooker:

People always want to know which is the 'BEST' pressure cooker. There is no easy answer because this is largely a matter of personal preference based on your needs, and your budget. Keep in mind that whatever brand of pressure cooker you buy, it should be expected to give you a lifetime of service, so shop wisely and invest in the future. Here's some practical information to help you make an informed decision on purchasing a new pressure cooker.

Let The Buyer Compare and BEWARE! When considering which pressure cooker to buy be sure to read the product information carefully and beware of catchy advertising slogans, or fancy marketing. Think twice about companies that charge outrageous amounts of money for "new products" which are nothing more than an ordinary pressure cookers. There are many heavily advertised "pressure cookers" that only cook at low pressure (Cooks Essential, T-Fal, Turbo Cooker, Prestige Cooker). There are pressure cookers cannot even reach the standard 15psi pressure. Pressure cookers that do not meet the accepted standard of 15psi means you will have to adjust pressure cooker recipes which are designed for 15psi.

Size Matters

Buy a large size, remember you can only utilize 2/3 of the actual volume of the pot, or 1/2 in the case of cooking dried beans. Five quarts is the minimal useful size, even for singles and couples if you intend to get the most out of your cooker. An 8 quart model if the most useful, giving you the option to cook roasts, whole chickens, beef ribs, turkey breasts, etc. The larger size is not just for family sized meals, even singles and couples will benefit from preparing foods in larger quantities to freeze for quick meals later on.

The larger models also make it easier to fit inside the various accessories like pans, dishes, bowls, pots and such that will extend the usefulness of your investment. Buy a tall pressure cooker rather than a shorter model. Any pressure cooker less than 5 quarts will not be big enough to cook a meal for you family, soups, dry beans, or large foods. The small size limits the use of accessories too. Small, or specialty pressure cookers are useful as a second pressure cooker. The pressure frypan, which is designed for braising, not pressure frying, is also handy to prepare a side dish.

Avoid Cheap Pressure Cookers

Save up your pennies and wait until you can afford a good pressure cooker because they will last a lifetime with minimal care. Think of it as an investment, and remember your pressure cooker will get a lot of use and will pay or itself in short order by saving you time and energy costs and well as cooking great 'fast' food..

Click here to find out more about my favorite pressure cooker.