Pressure Cookers

A commercial pressure cooker is a sealed pot that cooks food under raised steam pressure, which lifts the internal temperature above normal boiling point and shortens cooking times. Commercial models are built in stainless steel to handle repeated daily service.

A stovetop pressure cooker sits on a gas, electric or induction cooktop and takes its heat from the burner. An electric pressure cooker has its own element and controls, so it runs independently of the cooktop and frees a burner for service.

Size the pressure cooker to your largest single batch, remembering the pot is never filled to the brim because room is needed for steam. Larger capacities suit stocks, pulses and braises cooked in bulk, while smaller pots suit single-service batches.

Pressure cooking shortens the time needed for stocks, pulses, tough cuts and braises, which frees cooktop space and labour during service. It also holds moisture in, so slow-cooking dishes can be produced in a fraction of the usual time.

Check the sealing ring and the pressure valve before every use, and replace the seal once it hardens, cracks or stops holding pressure. Wash the body and lid after each batch, and keep the vent clear so pressure releases properly.