Aluminum Pressure Cooker

Pressure cookers help to seal all nutrients in the food and save energy by cooking up to 3 times faster than conventional cooking methods.

Pressure cookers heat food quickly because the internal steam pressure from the boiling liquid causes saturated steam to bombard and cook the food. 

Two main things happen with high pressure steam - the boiling point of the water in the pot raises which in turn cooks food faster and the pressure raises, forcing liquid into the food.

When liquid and moisture is forced into the food quickly, not only does it cook the food faster, it also helps improve the cooking of certain foods, such as making meat, beans and peas very tender.

In conventional cooking, water boils at 100° at standard pressure and the water evaporates as steam. In a pressure cooker, the trapped steam causes the internal temperature and pressure to rise resulting in superheated water. After use, the pressure is slowly released so that the vessel can be safely opened.