Pressure Cooking Buying Guide: Keep these tips in mind
A pressure cooker is quite useful when it comes to cooking certain time-consuming foods like soaked dry beans, lentils, meats and some vegetables. It uses excessive steam pressure to force the food to cook quickly. Before opening the locked lid, all the steam must be released through a vent. If we talk about the design, it’s a bit complex. It consists of a metal pot made of Aluminum or Stainless Steel and has several other parts to it:
- A metal pot handle covered with either rubber or silicone
- A lid and its handle with a locking mechanism
- Gasket or a rubber sealing ring
- Steam vent and release valves
On the other hand, MEC cookware pressure cooks in a more natural way, and has a simple but powerful design. Among other things that make it very different, it doesn’t coerce the food into cooking like the conventional pots. The way steam is managed inside is unique, in that, steam is only released when food is almost done cooking and when it does build up and rise it is naturally condensed by the cooler lid and sent right back into the food!
If you are considering buying a pressure cooker, it is important that you keep these tips in mind:
Is the Raw Material 100% Non-toxic?
The conventional pressure cooker pot is typically made from metal. Metals are reactive to food (this is an innate property of metals). At cooking temperature, it reactively leaches into food — a biochemical entity. The nutrients are in the form of acids, bases oxygen, hydrogen and halogens which react with metal ions. These metal toxins contaminate food and are ingested with it. Over time, they start accumulating in blood, tissues and organs where they start weakening the immune system and eventually become a root cause for various illnesses and diseases.
On the other hand, MEC uses pure and natural primary clay without any additives, glazes or enamels to make their pots. Their cookware is tested and certified 100% non-toxic and they have proudly displayed their test results on their website.
Does it preserve nutrients and steam (water soluble nutrients)?
Some essential nutrients are very delicate – they barely survive the harsh near -infrared heat from the metal pots. As all the steam must be released through the vent, the water-soluble nutrients are lost as well. Food thus cooked is nutritionally depleted and tastes bland. Obviously, pressure cooking in a metal pot is not the right choice if you are trying to cook something healthy and nutritious.
The same recipes can be cooked in pure clay pots in almost the same time but in a more natural way while preserving nutrients – all thanks to the unique far-infrared heat radiating from pure clay walls that keeps nutrients intact.
What does the cooked food taste like?
Food often tastes bland when cooked in a conventional pressure cooker because of being overcooked under excessive steam pressure, and due to loss of phytonutrients and flavonoids, the food loses its natural taste and color. Additional seasoning is used to enhance the taste of food.
But this is not the case with MEC pots that cook food with far-infrared heat: it penetrates food deeply and cooks it gently yet thoroughly even at low heat without losing taste or color. You can conveniently keep checking your food for doneness by simply opening the lid, so it doesn’t overcook.
Which is the ideal pressure cooker?
The recipes cooked in a conventional pressure cooker can be cooked a lot healthier and far more nutritious with Miriam’s Earthen Cookware (MEC) without compromising on their natural taste and color. This makes them the ideal pressure cookers.
Would you like to try pressure cooking in these amazing pots to experience the difference it can make to your health? Head over to MEC Store and order a pure clay pot today!