Looking for a healthy start to the New Year? How about a completely delicious dinner you can put on the table at lightning speed? How about saving loads of money by using the cheapest cuts while serving succulent meals?
You’re going to get all that and more with a pressure cooker. Seriously.
It was a French physicist that developed this cooking method way back in the 1670s. Denis Papin referred to his invention by a variety of names, including the Bone Digester. We’re not making that up. Nor are we exaggerating its role in the development of the steam engine.
We know this doesn’t help the image you have of old farm wives using pressure cookers for canning. And, they’re certainly fantastic for that. In the last half century, pressure cookers seemingly went the way of the dodo. Microwaves were the newest, best way to serve a fast dinner.
Super healthy cooking. Old-fashioned doesn’t mean unhealthy. A 1995 study shows this is the healthiest way to cook as it preserves 90-95 percent of nutrients. (Boiling can leave you with a mere 40 percent of nutrients unless you drink that nasty water.)
Pressure cookers operate using a combination of heat and, quite obviously, steam pressure. It’s not terribly complex; it’s more a matter of being efficient.
We’ve taken the guesswork out of choosing a pressure cooker – whether you’re after a stovetop model or an electric pressure cooker is more your speed, we know what you need. We’ve spent an incredible amount of time over the past few weeks testing, reading, and rating. These are definitely the best pressure cookers you can get.