Should I Get a Slow Cooker or a Pressure Cooker?

Should I Get a Slow Cooker or a Pressure Cooker?

There is some controversy regarding pressure cookers and if cooking with them is healthy or beneficial, and if cooking with pressure cookers will denature nutrients and proteins more than other types of cooking.

The Weston A Price Foundation, which advocates for a traditional way of eating, advises against pressure cookers, pointing to evidence that ÔÇťfood cooked at higher temperatures for a shorter period of timeÔÇŁ produces more Advanced Glycation End Products (AGEs) than foods cooked at a lower temperature for a longer period of time. This lines up with traditional methods, which, up until about 150 years ago, cooked everything for long periods over an open fire (simmering low and slow for hours at a time).

WAPF say this about AGEs:

ÔÇťAGEs increase levels of inflammation, accelerate the aging process2 and even contribute to cancer.3,4 AGEs accumulate in collagen and skin, the eyes, the brain and the nervous system, as well as in the arteries and other vital organs. Eventually, AGEs cause cells to lose their elasticity, thus contributing to impaired cellular function.ÔÇŁ


One example given was broiling a chicken breast for 15 minutes (high temperature, dry cooking, shorter cooking time) results in five times more AGEs than one boiled in broth for one hour.

The convenient acronym AGE, reminds us that these cell-damaging compounds result in accelerated aging in our skin, eyes, brain, and even causing impairment at the cellular level. You may have heard of AGEs before, because a few years ago a study came out linking barbequed meat (particularly that had been burned) with higher levels of AGEs.

At VitaClay, we believe in traditional cooking methods. ItÔÇÖs the reason we came up with a clay pot to begin withÔÇöclay is the most time-tested, traditional cooking material there is!

Because the housing seals on our Multi-cooker (7900) and 2-in-1 (7700) models, the steam does build up and result in micro-pressure, which infuses the ingredients with steam and juices from the food, resulting in tender, flavorful, nutrient-filled results, as well as quicker cooking times than traditional slow cookers.

Many people buy a VitaClay and assume it should be used the same way as any other slow cooker, and that isnÔÇÖt exactly the case. Sometimes we get questions about why our multi-cookers have a maximum cooking time of about 5 hours. The reason is simple: you donÔÇÖt want to cook things for too long in VitaClay!

Most dishes will not need a cooking time of more than 2 hours. Many dishes are much shorter. (The exceptions to this rule include bone brothÔÇöup to 24 hour cooking time, large roastsÔÇöabout 3 hours, and split pea soupÔÇöabout 3 hours).

We may be partial, but we all use VitaClay and we believe it doesn't get any better than cooking with clay. And since VitaClay can save you time, energy and work--and still cook almost as fast as a pressure cooker, why wouldn't you choose VitaClay?

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