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Pressure cooker

A pressure cooker saves up to 70% of cooking time and 50% of energy consumption. Imagine you've taken your stew to a high-altitude camp in Peru. The heat in the pan increases the pressure and with it the boiling point of the water. It cuts down the cooking time considerably without compromising on quality. Because it closes so tightly, all the flavour stays in the food - and it tastes simply delicious. It can be used to quickly make a hearty stock, to make soups and to finish that incredibly tender piece of beef left over from the sous vide the day before yesterday. The ones we sell are used on the stove so you can sweat and roast the ingredients directly in the cooker, making washing up and putting away easier - everything is done in the pressure cooker.
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