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Pressure cookers are all the rage, because most people think they are the fastest way to make any meal.
Who wouldn’t want to have the broccoli ready in 5 minutes, and the roast done in 30 minutes?
And since many of the popular electric (countertop) pressure cookers are stainless steel, most people think they are very safe for daily cooking.
But there are a few misconceptions here.
First of all, pressure cookers almost always have to build pressure before they start the official “cook time.” And when they are finished cooking, they have to de-pressurize. It can take 15-20 minutes to pressurize and the same amount of time to de-pressurize.
So that 5 minute broccoli just took 45 minutes.
The 30 minute roast just took over an hour.
Additionally, did you know there are different levels of stainless steel? I used to think that stainless steel was stainless steel. It is inert and it is a safe cooking material.
Not so fast.
There are different grades of stainless steel, and as you may guess, the more expensive it is, the better quality (read: safer) it is. Lower grades of stainless steel can leech nickel and other heavy metals into our food.
When we start to think about how affordable these popular pressure cookers are… it is obvious that they are not using high quality stainless steel, which can run $400 per cooking pot.
That’s not to mention the potential danger that can be associated with high-pressure cooking. If there is ever a clog in any of the valves (which can happen, because there is food bubbling in there), an explosion can occur. That can be dangerous. Such explosions are rare but they do happen, so it’s good to be aware of the possibility, especially with children and pets in the household.
And one more thing: Weston A Price discovered that high pressure cooking can also degrade nutrients in food. So for that reason pressure cookers may become even less desirable. After all, you are spending good money on the highest quality food, so you want it to be nutritious, delicious and filling for your family!
So what do we do? We thought stainless steel pressure cookers were the best thing we could use, but now we see there are issues.
Our friend Leah, a research blogger, discusses these things as well as why she chose VitaClay instead of a stainless steel pressure cooker. What she says may surprise you.
At VitaClay we are committed to non-toxic, safe living that makes eating healthy easier for you. We know that unglazed, pure clay is safer and delivers better tasting results than slow cookers or pressure cookers. And you may be surprised that almost every meal we tested also cooked FASTER than a pressure cooker too!
Check out Leah’s article comparing VitaClay to Instant Pot here.
What do you think? Have you tried both a VitaClay and a pressure cooker? What were your observations? We’d love to hear your experience as well.
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