Ordinary open-pot cooking is done at the boiling point of water, which produces steam at sea level at 100°C (212°F). Pressure cooking works by sealing the steam in a pot so that there is a rise in pressure to a safe, controlled extent, which raises the boiling point of water and therefore the cooking temperature.
The steam permeates through the food, tenderizing it, infusing it with flavour, preserving nutrients, colour, texture and juices — and cooking much faster. The Steel Birds Pressure Cooker cooks food at 121°C (250°F) at a pressure of 15 lb per square inch (psi), which is equivalent to 1 kg per square cm.
Steel Birds pressure cooking can reduce normal cooking times by as much as half. Economical foods such as legumes (lentils, dried peas, and beans) and tough cuts of meat can be cooked to perfection in a fraction of the normal time. Because food cooks faster in a pressure cooker, you save fuel and therefore money.
Scientific research shows that certain nutritive elements such as proteins and vitamins are better retained by pressure cooking. Steaming is ideal for low-calorie, low-fat cooking. The higher temperature while pressure cooking also provides more hygienic food. Closed cooking in super-heated steam helps bring out the natural flavours of food — producing delicious, wholesome results. A wide range of foods, whether individual dishes or complete meals, can be cooked in your Steel Birds Pressure Cooker.