Somewhere along the way, I believed pressure cooking harmed our food. I’d heard traditional foodies say, “Pressure cookers cook at super high temperatures when we historically cooked foods slowly over fire. It’s destroys the nutrients.” Because I’ll almost always choose to go with the wisdom of experience when it comes to food and health, this argument made sense.
Then I started hearing from health-conscious food bloggers who used the pressure cooker to make rich broth in a fraction of the cooking time. If pressure cooking is so terrible on nutrients, I had to ask, why then was their broth a perfect, thick jiggly gelatin, a proof-positive sign of its mineral content and collagen goodness?
When I became concerned my ‘made-in-China’ slow cooker could be leaching lead, I started to do my research.