The differences between a pressure cooker and a cooking pot

You can cook faster with a pressure cooker than with a cooking pot. Fill this pan with a layer of water before you put it on the heat source. The lid seals the pan, so you can prepare ingredients under high pressure. The high pressure allows you to cook up to 120°C. Thanks to this, ingredients cook faster and you can save time and energy costs. You also preserve nutrients and vitamins, because they don't break down due to oxygen.

In a traditional cooking pot, it takes longer before your ingredients are cooked. You can cook ingredients up to 100°C in a cooking pot. Not all cooking pots have a glass lid. This means that you'll lose heat when you lift the lid to check on your dish.

A pressure cooker is useful for dishes that normally have a long preparation time. Think about stews. You can prepare meat or fish in this pan too. One-pot meals are easy to prepare in a pressure cooker too, because you can cook multiple ingredients in one go.

You can prepare vegetables, potatoes, or rice in a cooking pot, just like you can in a pressure cooker. You won't use a cooking pot to prepare fish or meat often. If you want to prepare a complete meal, you'll often need an extra pan.

You clean a pressure cooker by hand. Thanks to this, it lasts longer. You can easily disconnect the separate parts and the handle. That way, you can clean it thoroughly without damaging the parts.

You can put most cooking pots in the dishwasher after use. You don't have to worry about removing parts before you do so. Keep in mind that not all cooking pots are dishwasher-safe. When you wash the pan by hand, you extend the lifespan of the pan.