Pressure cookers

Imagine cooking a stew which normally takes about 6 hours. With a pressure cooker it will only take you 2 hours to get ready. An additional advantage is that the vitamins in your dish are better preserved. We have the best pressure cookers in stock.

## How it works

A pressure cooker works according to a scientific principle. The boiling point of water increases proportionally to the pressure in the cooker. By cooking at higher temperatures, food is ready in a shorter period of time. Exactly how much time you gain is hard to say. On average, it is assumed that with every 10 degrees increase in temperature, the cooking time is halved. On average, a pressure cooker reaches a maximum temperature of between 112 and 120 degrees Celsius. You could therefore reduce cooking time by around 70%. Note: this is a guideline. Opinions differ on this. Because a pressure cooker does not reach its temperature any faster than an ordinary pan, the total cooking time will not be exactly a quarter of that of an ordinary pan.

## Safety of the pressure cooker

Pressure cookers from the olden days used to be seen as unsafe. With modern-day pressure cookers this is absolutely not the case. They now have all necessary safety measures to avoid accidents. For instance, the pans can be sealed off better, and have technology that prevents them from opening during use. You can use your _pressure cooker_ safely!

## Features of the pressure cooker

With pressure cookers people think about cooking stews because that is the dish where the time gained is the largest. But you can also make sauce for a pasta in a pressure cooker. The flavours will be very concentrated. Vegetables can be cooked in a pressure cooker as well. The vitamins are better preserved and they retain their colour better.

Cooking with a **pressure cooker** is something special. Because the product cooks under high pressure, you increase the temperature to when the boiling point is reached. This dramatically shortens the cooking time of your dish.

Pressure cooker: cooking with the emphasis on high pressure