Pressure Cooker

A pressure cooker turns long, slow recipes into weeknight dinners. By sealing the pan it traps steam and raises the internal pressure, so water boils above 100 degrees Celsius and food cooks in half to a quarter of the usual time.
Inside, temperatures reach between 100 and 121 degrees Celsius, which is why beans, stews, rice and tough cuts tenderise so quickly while using less energy. Modern cookers add a safety lock that stops the lid opening under pressure, plus a gasket and a valve that release the steam.
Fill the pan to the marked maximum level, lock the lid and bring it up to pressure; the valve or indicator tells you when to start counting. Release the steam or let the pressure fall naturally, then open once it has dropped.
Faster cooking, lower energy use and one-pot convenience: a pressure cooker earns its place in any kitchen. Add one to your cart today.