Pressure Cooker and Multicooker: When Is It Worth It?

The pressure cooker doesn't cook 'stronger', it cooks 'hotter'. By sealing the steam, pressure rises and water boils at 120°C instead of 100°C. This softens tough fibers and gelatinizes collagen in record time. A 3-hour stew is done in 40 minutes. It is the ultimate efficiency tool.

Did you forget to soak the chickpeas? The pressure cooker saves you. Although soaking always improves texture, you can cook dry legumes in 30-40 minutes directly. The result is creamy and perfect for hummus or last-minute stews.

Modern pots have up to 3 redundant safety systems. They don't explode if you use them right.

• Always check that the valve is not clogged.
• Never fill it more than 2/3 (or 1/2 if cooking legumes that foam).
• Change the lid gasket every year if you use it a lot.