What's Important To Know About Pressure Cookers

Denis Pain, a French physicist invented the pressure cooker in 1679, at that time they were called steam digesters. They were also called many other names, but that was the original name. Slowly over time it became known as a pressure cooker. Then they started making pressure cookers in the United States, sometimes called pressure canners, with a large capacity which was able to hold jars for canning at home. 

An autoclave, also known as a big pressure cooker is used in hospitals and laboratories to sterilize materials. In the food industry pressure cookers are called retorts. So there are many different names used for pressure cookers however the design is basically the same. Most are made from stainless steel or aluminum. The best ones are made of stainless steel as they last longer. 

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	National Presto Industries 01362 Pressure Cooker 01362 Cookware

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	Cuisinart updates a classic! Our brushed stainless pressure cooker is safe, easy to use, cooks up to 70% faster than conventional methods and cooks healthier, too. Steam trapped in the pot builds up pressure that creates hotter temperatures, and the pot is so tightly sealed that vitamins and minerals can''t boil away...

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	The USDA recommends pressure canning as the only safe method for low-acid foods such as vegetables, meats, and poultry. The Presto 23-quart pressure canner is more than adequate for any home canning needs...

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National Presto 01781 23 Quart Aluminum Pressure CannerNational Presto 01781 23 Quart Aluminum Pressure Canner Features:; Pressure canning is the only method recommended safe by the USDA for low-acid foods such as vegetable, meats, and fish; The easy-to-read gauge automatically registers a complete range of processing temperatures; Air vent/cover lock allows pressure to build up only when the cover is closed properly and prevents the cover from opening until pressure is safely reduced; Also doubles as water bath canners for preserving fruits, jams, jellies, pickles, and salsas; Constructed of extra-strong, warp-resistant aluminum and is suitable for use on regular and smooth top ranges; Includes cooking/canning rack and complete Instruction & Recipe book; 23 quart liquid capacity

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Pressure cookers are usually buffed, stamped, anodized and can be put in the dishwasher for cleaning. Some manufactures recommend hand washing your pressure cooker. High quality pressure cookers are made with heavy, three-ply or copper clad bottoms for spreading the heat evenly. 

There is a sealing ring or gasket that forms a gas-tight seal which does not allow air or steam to escape the stainless steel pressure cookers. When the pressure builds up, the only way the steam can escape is through the regulator on the lid. If the regulator happens to get stopped up, there is a safety valve that provides backup for the steam to be released. If by chance the pressure exceeds the design limit, the plug pops out of its seat. 

Larger pressure cookers that are used at home have oval oversized lids. Since the lid is larger than the opening one will insert the lid at an angle, and then align the top of the cooker, holding the lid in place. The pressurized steam inside the cooker keeps the lid in place, preventing accidental removal of the lid. 

Pressure cookers are heavy; they have to be because of the pressure they hold. There are some pressure cookers for camping that are very light maybe 1.2 kg for the four-liter pot. 

To cook at home with a pressure cooker is quite simple. Just put the food you want to cook into the pot and add a little bit of water. Put the lid on tightly turning the lid until it clicks. Select the pressure setting, some use a weight placed on the steam vent. Place the pressure cooker on the highest heat. (Usually the stove top.) When the pressure cooker reaches full pressure, just turn down the heat and time the recipe. The relief valve opens and starts to steam. 

Stainless steel cookers have a reputation as being very dangerous, they can explode and food goes everywhere. Early ones were known to do that. But today’s pressure cookers are much safer as they have two or three extra safety valves or regulators that prevent explosions.