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It is a sealed vessel used for cooking which does not permit air or liquids to break out under a fixed pressure. This process takes place because the boiling point of water increases, as the pressure rises. The force built-up within the cooker permits the liquid in it to go up to a higher temperature before boiling.

Pressure cookers are available in different sizes and shapes, either made of aluminum or stainless steel, for uniform heating, since steel has a lower thermal conductivity.  There is a relief valve to let out the steam also accompanied by a handle to hold on to. They are usually intense, since they are required to be tough. But, some are produced for camping purposes and can be very light (as 1.2 kg for a four-litre pot)

The food that is supposed to be cooked is positioned in the pressure cooke; along with a little amount of water Due to an increase in the internal temperature there is a further increase in the pressure. The relief valve later releases steam and prevents the pressure from rising any further.

This kind of cooking is many times used to imitate the effects of long braising in shorter periods of time. Pressure cookers have a lesser maximum pressure; they can also be attuned to diverse maximum pressures. Therefore the time limit for cooking will vary accordingly. This is frequently done by having various regulator weights.

Food is cooked very fast. Water is thus also saved since a small amount of water is needed. Lesser energy is utilised as compared to the other methods of cooking for example, steaming or oven cooking. It can be used as an effective sterilizer for glass baby bottles or jam pots due to its unique feature that is the food is cooked above the boiling point. Heat in this method is quickly and evenly distributed. Since a little water is used the food is not oxidized through air exposure at heat and thus the nutritive value of the food is maintained.

Food toxins can also be reduced by using this method of cooking. It’s also scientifically proved that through this method the levels of aflatoxin concentration can be reduced to 12% to 22% of the level in the uncooked rice. But one has to be careful while using the pressure cooker because it bears the risk of explosion.

There are many online retailers that carry these appliances, one that I like is appliancepulse.com, they have a wide varity and good prices.