pressure-cookers

Pressure cookers shorten stews, pulses and braises to a fraction of usual time, locking in steam to raise boiling temperature. Modern safety valves and multiple release modes make everyday use straightforward. Stainless steel bodies are durable and distribute heat evenly; clear pressure indicators and audible cues guide when to start counting. For UK homes, they’re a practical way to save energy while keeping textures tender and flavours deep. Select a size that fits both hob and storage. Two pressure settings add flexibility for delicate vegetables versus tough cuts. Follow the gasket and valve maintenance schedule; a light film of oil prevents seals drying out. Handwashing extends lifespan, and a heavy base keeps scorching at bay when browning before locking the lid. With routine care, a pressure cooker becomes a weeknight essential. In the UK, pressure cooking pairs well with cheaper cuts and dried beans, delivering comfort food fast without sacrificing nutrition or flavour. FAQ Q: Are pressure cookers safe to use? A: Modern models include locking lids, safety valves and indicators; follow the manual and never overfill beyond the marked limit. Q: What can I cook in a pressure cooker? A: Stews, curries, pulses, risotto and stocks all benefit; use low pressure for veg and high for tougher meats and dried beans. Q: How do I maintain the gasket? A: Inspect regularly, clean gently and replace when cracked or loose; a light wipe of oil helps keep it supple.