Best Pressure Cooker - Lagostina Pressure Cooker

If you have ever thought about how a person can cook a meal like a complex soup within a very short time, then your answer my friend is a type of pot known as a pressure cooker. I have been using one to make Chinese soups that would normally require a lot of time on the stove. It may be scary to use for the first few times, but after a while when you get the hang of using and refer to the instructions properly, you'll notice that it's really energy-efficient and time efficient pot.

The great thing about the Lagostina kind of pressure cooker (Read More Listed Here) is the lid. In my opinion, this lid is quite secure. There are other pressure cookers where the top lid twists on and locks in at the handles. They have edges like teeth on the rim of the lid and a black top where the steam comes off, those ones are scary.

The one that I have featured a lid that seals from inside the pot, so it's actually harder for this lid to pop off and contains a safety mechanism in which a red tab lifts up when there's pressure and therefore prevents the handle on the lid from falling and exposing itself. The red tab also indicates when you can uncover your pot - when it goes down, this means most of the pressure inside the pot is gone and you can open it safely.

The key to using this kind of cooker is that you can't fill it up with water to the top, it offers an indicator to inform you the amount of water you can put in it. Should you come across one that doesn't have an indicator-then I would suggest making sure the water reaches a height less than 3 inches below the rim from the cooker unless otherwise instructed by the manual. There are also the ones that automatically shuts off once it reaches a certain pressure and cooking time, those not used to the standard ones are better with off using these.

If you observe that the pressure cooker is extremely hot and is taking too long to allow off steam, quickest way to deal with it is to pour cold running water over the its top until it cools and steam stops. Once all the stream is out and you also removed the lid from your pot, make sure you get your flavors from the pot - this is actually important when using a pressure cooker is that when you are through steaming and removed the lid, set the stove back to a high - high/medium heat to permit it boil regularly for around 10-15 minutes. This enables all the flavors to mix together and make your soup or dish taste great. In the event you don't do this you will end up left with a tasteless dish.