How to Buy a Pressure Cooker

Choosing and using a pressure cooker

The right pressure cooker can be a busy cook's best friend. Foods such as meat and veggies are placed in the pot with water or cooking liquid, then sealed and heated. As the water boils, steam collects and the resulting buildup of pressure cooks food quickly. Pressure cookers tend to save money for owners in the long run -- they tenderize tough, inexpensive cuts of meat and quickly cook low-cost beans and rice. These handy devices also consume less energy because they can cook much faster than a typical stovetop or oven.

Some cooks prefer the convenience of an electric pressure cooker because they allow for more control over the cooking process. Models with digital controls have delayed start settings and can be used to keep food warm after it's been cooked. Built-in safety features automatically lock the lid as pressure builds and releases pressure if it reaches the maximum. Reviews say the lid can be tricky to attach though, and a tight seal is vital to build the right amount of pressure.

Electric pressure cookers are usually fitted with removable pots, so you can place them on the stovetop for browning or sauteing prior to cooking. These pots are usually made of nonstick aluminum and are likely to be dishwasher-safe (other components must be manually cleaned). The gasket on the lid, in particular, has many crevices that are difficult to clean. Electric pressure cookers are bulkier than stovetop models, so they occupy more counter space, and the cooking pot is usually limited to 6 quarts.

Here are some things to consider before buying a pressure cooker:

• Consider size and capacity. Pressure cookers range in capacity from 2.5 quarts to more than 40 quarts. Keep in mind that pressure cookers can only be filled up to two-thirds of their capacity. Anything beyond this point can clog the pressure release valve with food particles -- reducing the appliance's efficiency. Pressure cookers that are 10 quarts or larger are suitable for canning.

• Look for an easy-to-read pressure indicator. This lets you know when the correct cooking pressure is reached and when it's safe to open the lid after cooking. Models that simply emit a gentle spray of steam make it difficult to recognize when the optimal pressure is reached, unless you are familiar with the cooker.

• Opt for stainless steel. Although aluminum stovetop pressure cookers cost less, stainless steel is longer lasting. In addition, aluminum may react with acidic substances (like tomato sauce) and produce an off-flavor.

• Examine safety features. Pressure cookers with locking lids and a safety release valve are less likely to explode from high pressure. As an added bonus, some models have a quick-release valve, which can release pressure in a matter of minutes. Models without this feature must be held under running cold water to reduce pressure.

• Add flexibility with a low-pressure setting. Most pressure cookers cook at 15 pounds of pressure per square inch (psi), but a pressure cooker with a low setting can cook more delicate foods, such as fish and vegetables.