Best Pressure Cooker: Which One Is the Best and Why?

A pressure cooker simply put is a metal pot with a lid that locks airtight often with a silicone or rubber seal. These kinds of pots works by trapping the steam and heat from the food while it cooks creating “pressure” inside the pot. This approach certainly does save time and money on energy. Pressure cooking is also a way to eat healthier since these pots cooks with the foods own juices and moisture there is no need for added fats (such as butter, broth or oil) or extra flavorings like salt because seasonings penetrate the food more efficiently.

Although conventional pressure pots are made from stainless steel or aluminum, by now we know how dangerous and harmful for our health these metal kitchen dishes are. When cooking in these conventional cookers, the food is forced to cook under excessive amounts of heat and pressure. Therefore, the reactive metals that they are made of leach into the food because of the high heat, destroying the nutrients in the food and poisoning your body.

So Which Pressure Cooker Is Better And Why? Simply put, the best one is that which can lock the moisture naturally because this is the only way the foods nutrients can stay undamaged. A pressure cookware made from pure clay would be the one with this kind of a unique feature because it has the ability to condense steam as the lid remains cooler and attracts the moisture to itself, condenses it and sends it right back into your food.

Another important reason why pure clay pressure cookers are better is that these unique pots, because they’re made of a 100% inert material don’t leach metal ions and chemicals into your food. AND because their unique form of heat is more gentle on the food it can cook the food without destroying its nutrients.

As explained above, conventional pressure pots are made with metals (usually stainless steel or aluminum) and release metal ion into the food when exposed to heat. Conventional pressure pots can in rare cases be quite dangerous, sometimes the seal breaks and the pot can expel dangerous steam or even explode.

So The Best Pressure Cookware Would Be One That Can:

A. Lock in steam naturally by condensation and creating the “pressure” one expects in this kind of cooking.

B. Cook without destroying the foods nutrients.

C. Will not leach its own ingredients into the pot.

Beans, meats, lentils, stock and broth can be conveniently cooked in a pure clay pressure cook and is a much safer and natural way to cook. The unique form of heat cooking your food in this case also allows spices and seasonings to seep deeper into the food producing the most flavorful meal compared to any other kind of pressure cooker made from other materials.

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