Pressure cookers - How they work and what makes them special

Pressure cookers are all the rage again. More and more home cooks want to cook healthy in a quick way. And that is exactly what these pans are good at. For example, a pressure cooker reduces the cooking process by up to 70%. As a result, more vitamins are preserved and your dish is ready faster.

What is a pressure cooker and how does it work?

Simply put, a pressure cooker is a pan with a lid. What makes it special is the silicone ring in the lid. This ring ensures that the cooker is hermetically sealed. This builds up pressure and the overpressure raises the boiling point of the water to 120 degrees. As a result, vegetables are cooked faster, broths are drawn faster and meat is tenderized faster.

Because of the higher temperature, the mash reaction also occurs faster. This results in more intense flavors. This is especially noticeable in recipes that normally take hours to prepare such as string meat and stews. Because you finish cooking faster, you also save energy!

How do you use a pressure cooker?

Basically, you use the pressure cooker like any other pressure cooker. Moisture is essential here. To cook vegetables, for example, fill the pan 1/3rd water and add the ingredients.

Important tip! Never use without water

Do pay attention to the minimum and maximum amount indicated by the pan. If you put in too little liquid, the pan can boil dry. This can cause the underside to warp so it no longer makes contact with the heat source.

Put the lid on the pan and make sure it is tightly closed. Turn on the stove and wait until you see steam coming out of the little valve. Once the pan is pressurized, the cooking indicator on the lid will come up and you can lower the heat.

Now keep an eye on the cooking time (with a timer) and wait until the cooking time is over. After this, turn off the stove and let the steam escape through the vent button (be careful because the steam is hot!). When the indicator is back down you should shake the pan for a moment. This will prevent air bubbles from popping open while opening the lid.

How do you vent a pressure cooker?

This can be done in 3 ways

1 Let it cool down slowly
Turn off the stove and let it cool down gently. This process can take up to 20 minutes and is used for stews, among other things.

2 Letting steam escape
Turn off the stove and open the steam valve. The hot steam will now exit the pan at the top. As soon as no more steam comes out, you can open the lid.

3 Cooling with water
Turn off the stove and place the pan under gently running water. Make sure that the water does not go over the valve and handle. Once the cooking indicator is down you can gently open the pan.

Blind cooking

The biggest disadvantage of a pressure cooker is that you cook "blind." You can't poke a potato or broccoli in between to see if they are done yet. So you will have to work with a clock or timer. This takes some getting used to in the beginning, but you'll get the hang of it. Because the temperature is constant, you can always keep the same time from now on.

Which pan do you choose?

The most important choice is the capacity of the pan. For a larger family you obviously need a large pan. We have pans up to 10 liters, enough for a family of 8./p>.

How big should a pressure cooker be?

For sizes, you can roughly use the following:
For 1 to 2 people a capacity of 2.5 liters.
For 2 to 3 people a capacity of 2.5 to 4 liters.
For 3 to 4 persons a capacity of 4 to 6 liters.
For 4 to 5 persons a capacity of 6 to 8 liters.
From 5 persons a capacity of 8 liters or larger.

Is more expensive better?

Besides capacity, quality is just as important. Since you're cooking at high pressure, you want to make sure a pan is safe. We are especially fans of pans from Fissler and Kuhn Rikon. These are made of high-quality steel with a thick bottom. As a result, they have better heat conduction and are better protected against warping.

In addition to the materials used, the better brands also distinguish themselves with accessories and parts. It is quite normal to use a pressure cooker for decades. It is therefore a shame to have to throw away a pressure cooker because spare parts are not available.

Fissler promises that for released models, parts are available for at least 10 years. But often parts are still available for models released 20 years ago! So you can be sure that you are making a durable choice.

All pros and cons at a glance:

Advantages
Your food is ready faster (up to 70%)
Vitamins and minerals are better preserved
The pan is easy to use

Disadvantages
You cook "blind
The pan and the steam coming out is hot. So handle with care

Frequently asked questions

Is a pressure cooker dangerous?

You sometimes hear stories about pressure cookers exploding. This is an old story that doesn't happen nowadays. Because you work with high pressure, it is important that the cooker is made of good material. A cheap pressure cooker is of lower quality and therefore less safe. The better brands meet the highest safety standards and do not skimp on parts.

In the 40 years that we have been selling pressure cookers, we have never experienced a pressure cooker exploding.

At what setting do you use a pressure cooker?

On gas and induction you can use the highest setting to heat the pot (with liquid). Be careful not to use the Boost setting on induction! Be sure to turn the stove to low as soon as you see the cooking indicator appear.

How long should something cook in a pressure cooker?

Precise times are difficult to give because it depends on the quantity, among other things. Some guidelines:

What else can you use a pressure cooker for?

Besides the pressure cooker, you can also use it as a normal pot (without lid) or as a steamer (with optional steamer basket). This makes the pan multi-purpose for different cooking techniques including:
Soups and stews
Cooking rice
Frying
Racking
Decapping
Sterilizing

Electric pressure cookers?

Nowadays, you also have good electric pressure cookers like the Crock-Pot Express Pot. These multicookers can be used not only as a slow cooker but also as a pressure cooker. They often have a built-in timer that makes the whole process almost automatic.

Personally, this pot has saved a dish with me several times. After 6 hours of slow cooking, the flavor was well in the meat but it was not yet tender enough. With 2 button presses I activated the pressure cooker function and half an hour later the meat was buttery tender. Since then, the Crock-pot has a permanent place in my kitchen.

Do you already have a pressure cooker?

A pressure cooker is a must in the kitchen for anyone who loves fresh and healthy food. It takes some getting used to at first but becomes indispensable after a while. Therefore, I expect the pressure cooker to become as popular in the Netherlands as in other parts of the world.

I hope I have answered all your questions about these pans. Is there any information missing? Please let me know!

Are you already using a pressure cooker? Share your experiences by posting a comment below.