A pressure cooker is a cookware that uses steam pressure to force food to cook quickly. Dishes like soaked dry beans, lentils, meats, and vegetables that may need a lot of time to cook in regular cookware, take a lot less time in a pressure cooker. The structure of a pressure is a bit complex though, it consists of a metal pot made of Aluminum or Stainless Steel and has several other parts to it:
- A metal pot handle covered with either rubber or silicone
- A lid and its handle with a locking mechanism
- Gasket or a rubber sealing ring
- Steam vent and release valves
Excessive steam pressure is built up inside the pot that forces food to cook with a lot of heat and thereby reducing cooking time. ALL the steam is then released through a vent in the lid before the pot can be opened. This is pretty much the whole process of cooking in a pressure cooker. No doubt, it’s a useful piece of cookware but sadly, it comes with certain consequences.
The pressure cooker pot is made of metal. At cooking temperature, these metals react with food (a biochemical entity that consists of water, nutrients, vitamins & minerals, proteins and carbs that are in the form of halogens, acids, and bases.) and leach in. These toxins are then assimilated with food and accumulate in organs and tissues. Keep eating such food over time and your immune system is compromised forming the basis for many illnesses.
Another big problem is the heat that radiates from the metal walls of pot and the excessive steam pressure damage the delicate nutrients in food. The water-soluble nutrients evaporate as steam from the vent. As a result, we get nutritionally depleted food that is smashed, mushy and tastes quite bland. Clearly, using a pressure cooker is not the healthiest way of cooking.
The alternative way of pressure cooking
MEC’s pure-clay™ pressure pots are the healthiest alternative. Besides being made from pure-clay, which is a healthy material, the way they work is also healthy. Pure-clay is a naturally non-reactive material that doesn’t leach anything while cooking and thanks to the makers, who do not use any chemicals, glazes or enamels to manufacture them – MEC’s pure-clay pots are 100% healthy and safe for pressure cooking.
“I had my doubts about the lentils cooking as soft as they cook in my (metal) pressure cooker, but the lentils cook a whole lot better in the clay pot – they are deliciously soft and yet remain whole, never become a mushy paste…. I must tell you, I have never had food cooked so rich and delicious and moist before. My whole family has noticed the difference in flavor of the food since I have started cooking in my clay pots, and they all love it…“, says Tanushree, who chose this healthy way of cooking and switched to pure-clay pressure pot from metal pressure cooker.
The strategic design of these pressure pots cooks food in a healthier way. The steam locker lid lets steam build up inside and keeps it there. The steam that builds up slowly with the unique far infrared heat that radiates from these pots coax food (instead of forcing) to cook without causing nutritional damage. Also, the steam doesn’t need to be “emptied out” before opening the lid like with conventional metal pressure cooker, so the water-soluble nutrients stay inside.
The food cooked is just delicious and doesn’t require additional seasoning to taste better – another big reason MEC’s pure-clay pressure pots are a healthy alternative to conventional pressure cooker. Intrigued? Head over to MEC to find the best pressure pot for your kitchen and experience the benefits of healthy cooking with your family.