Pros & Cons of a Pressure Cooker & Tips on Choosing the Best
A pressure cooker is quite useful when it comes to cooking certain time-consuming foods. Examples are soaked dry beans, lentils, meats and some vegetables. It uses excessive steam pressure to force the food into quick cooking. Before opening the lid, all the steam has to be released through a vent. If we talk about the design, it’s kind of complex. A conventional pressure cooker pot is made of metal like Aluminum or Stainless Steel and has several parts:
- 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
While a traditional pressure cooker pot cooks your food fast, it comes with some cons:
Metal Ions Leaching into your food:
Since the pressure cooker pot is typically made from metal, it reacts to food (this is an innate property of metals). At cooking temperature, it leaches ions that are reactive to the biochemical entity it is in contact with – food. The nutrients are in the form of acids, bases and hydrogen halogens which react with metal ions. These metal toxins contaminate the food and are ingested with it. Over time, they start accumulating in tissues and organs. They affect the immune system and create a foundation for various illnesses and diseases.
Low Nutritional Value of Food:
Most essential nutrients are very delicate. They barely survive the harsh heat from these metal pressure cooker pots created under excessive steam pressure. As all the steam has to be released through the vent, the water-soluble nutrients also evaporate as steam. As a result, food doesn’t only taste bland, it is nutritionally depleted as well. Obviously, this way of cooking is not the best if you are trying to cook something healthy and nutritious.
Tips to Choose A Healthy Pressure Cooker Pot
You can cook the same recipes in this healthier cookware in almost the same time – pure clay pots. The material is certified primary clay and it’s harvested in its natural form. It is free of chemical toxins and other pollutants. It is naturally inert and doesn’t leach into food. You can do an alkaline baking soda test on any cookware to test its toxicity.
As they are 100% non-toxic, they do not mess with the health of your ingredients by contaminating them. Adding to the benefits, they radiate a unique far-infrared heat that cooks without damaging the delicate nutrients. Pure clay pots and lids are ergonomically designed in concentric circles. The steam that leaves the food condenses and settles right back instead of leaving the pot completely. In this way, the water-soluble nutrients are retained.
In USA, Miriam’s Earthen Cookware makes these amazing healthy pure clay pots. They DO NOT use any chemicals or glazes in the manufacturing process so they stay healthy and non-toxic. Try them to experience the difference!