Buying the best pressure cooker, does not always mean buying the brand that is considered to be top of the line. Some top of the line cookers don’t cook as efficiently as those that cost less.
The efficiency of a pressure cooker is determined by how much constant pressure is being exerted within the pot while cooking a meal. This pressure is known as operating pressure and should remain constant though out the cooking cycle. In 1917, the USDA(United States Department of Agriculture} set a standard of 15 psi(pounds per square inch) for pressure cookers manufactured in the US to target and destroy microorganism such as botulism and salmonella that are found on all foods and are associated with food being mishandled. Yet all cookers do not adhere to this standard and take longer to cook than those that do. Most recipes that are created for pressure cooking are written to cook by the USDA standard. Knowing what to look for, before buying, can be an essential step in purchasing a cooker that provides the maximum savings in energy and the time it takes to cook a meal. Pressure cookers today, are a lot safer than the one that grandmother used and are equipped with more safety features to prevent explosions that haunted their use in the past.
Here are some questions that you may want to have answered before buying what you consider to be the best pressure cooker for you.
How do you plan to use your cooker? Cooking, canning or both? The pressure cooker, You choose, should not be used to can foods. It does not meet the USDA standards for a canner If you plan on using it for both cooking and canning, buy a pressure canner. It is better suited for both cooking a meal and canning.