A pressure cooker comes in quite handy when it comes to cooking certain time-consuming foods like soaked dry beans, lentils, meats, and some vegetables. It uses excessive steam pressure to force food to cook quickly. Before opening the cable, all the steam must be exhausted through a ventilation hole. If we talk about the design, it is a bit complex. It consists of a metal pot made of aluminum or stainless steel and has several other parts:

  1. The handle of a metal pot covered with rubber or silicone.

  2. A lid and its handle with a locking mechanism.

  3. Gasket or a rubber sealing ring

  4. Vent and steam release valves

There are certain drawbacks related to the way a pressure cooker cooks food:

First of all, the pot is usually made of metal, which is reactive to food (this is an innate property of metals). At cooking temperature, it leach ions that are reactive to the biochemical entity with which it is in contact: food. Nutrients are in the form of acids, bases, and hydrogen halogens that react with metal ions. These metallic toxins contaminate food and are ingested with it. Over time, they begin to accumulate in tissues and organs where they affect the immune system and create a basis for various diseases and ailments.

Second, most of the essential nutrients are very delicate: they barely survive the harsh heat of these metal pots created under excessive steam pressure. Since all the steam has to exit through the vent, the water-soluble nutrients also evaporate as steam. Food cooked in this way not only tastes bland, but is also nutritionally depleted. Obviously, this way of cooking is not the best if you are looking to cook something healthy and nutritious.

The same recipes can be cooked in healthier cookware in almost the same time: pure clay pots. The material used is certified primary clay that is harvested in its natural form where it is free of chemical toxins and other contaminants. It is naturally inert and does not leach anything into food. You can do an alkaline baking soda test on any cookware to test for its toxicity.

Since they are 100% non-toxic, they do not alter the health of their healthy ingredients by contaminating them. Adding to the benefits, they radiate a unique far-infrared heat that’s appropriate for delicate nutrients, it doesn’t cause any harm. Pure clay pots and lids are ergonomically designed in concentric circles so that the steam escaping from the food condenses and settles instead of exiting the pot completely. In this way, water-soluble nutrients are spared.

For all the dishes that are cooked in a typical pressure cooker, pure clay pots are the ideal pressure cookers because they cook them in the healthiest way without losing their natural flavor.