Pressure Cooker: Advantages and Disadvantages at a Glance

A pressure cooker offers these advantages

You should consider the purchase of a pressure cooker carefully. After all, the well-made models are not cheap. In the following, you can read why and in which cases it is worth investing in special pot equipment.

  • Minerals & trace elements: Cooking in steam – which is also possible in a steam cooker or normal pot with a cooking insert – protects the food from being leached out. Minerals and trace elements are better preserved and do not end up in the cooking water.
  • Vitamins & Co: Vitamins and secondary plant substances (e.g. antioxidants, colorings) are also spared from migrating into the cooking water. Particularly advantageous: short cooking times and the displacement of oxygen by the steam protect sensitive nutrients.
  • Taste: You will notice – steamed vegetables, meat and fish usually have a much more intense natural taste. The flavors benefit from the short cooking under pressure. Vegetables retain their bite better if the cooking time is right.
  • Freshness: When you cook using pressure steam, you are most likely using fresh or dried original ingredients, such as legumes or vegetables. This conscious choice of food is considered healthier than cooking with ready-made or semi-finished convenience goods.

Additional advantages

Because the pressure cooker only allows a little vapor to escape, your kitchen also stays free of vapors. This is a better way to avoid strong cooking smells.

  • Time: With the pressure cooker you can cook – depending on the food – up to 70 percent faster than with the conventional method. You can use it to shorten the cooking time for legumes and meat in particular. In addition, several different ingredients with similar cooking times can be prepared at the same time on different levels.
  • Energy: Once the operating temperature and the corresponding steam pressure have been reached, you can reduce the energy supply of the pressure cooker to a minimum very early on. According to the consumer portal VIS Bayern, this saves up to 50 percent energy.
  • Costs: With lower energy consumption, your wallet is protected at the same time. In addition, it is often much cheaper to cook with original foods. Buying dried legumes and preparing them yourself saves money compared to buying canned food that has already been cooked.

Possible disadvantages of a pressure cooker

Of course, before you buy a pressure cooker, you should carefully consider whether you can and want to use it more often for your everyday food preparation. Before you buy, weigh the following possible disadvantages carefully.

  • Willingness to learn: If you are good at cooking and enjoy cooking, it will certainly not be a big deal for you to familiarize yourself with your new pot. But ‘for newbies in the kitchen, it is possible to acquire knowledge about cooking times and how to use the pressure cooker. It is important that you are willing to do this because without it it is hardly possible.
  • Delicate: You should not exceed cooking times. The manufacturer of the pot usually provides clues that match the model (volume/liter are decisive). Follow this and adjust the cooking time if necessary. Otherwise, you run the risk of serving sticky, soft food.
  • Hot Steam: Don’t worry about your pressure cooker exploding. The pots are constructed with safety mechanisms that the lid is tight. However, caution is advised when ending the cooking time. When letting off steam, rash action is potentially dangerous. It is better to cool the pot under cold water beforehand.
  • Check: You should check the seals and valves on your pressure cooker from time to time – especially if you have an older model. Cooking only works smoothly if everything is really tight and the valves are not stuck. This requires a little more effort than conventional saucepans, but it is definitely worth it.

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