Cooking with a Pressure Frypan

The Pressure Frypan is very well suited for browning, braising and sautéing because of its waffle-textured bottom, wide diameter and shallow sides. The waffle-textured bottom of the Pressure Frypan acts as a trivet for the vegetables. The small amount of water needed to cook the vegetables sinks to the bottom of the dimples creating the same effect as placing the vegetables on a trivet. A trivet may be purchased separately if desired.

Cooking on a Steaming Trivet or Steamer

You can use this method on all types of vegetables. The steaming trivet or a steamer insert is especially useful for cooking whole potatoes in their skins, artichokes, corn on the cob, beets, and crowns of cauliflower or broccoli.

Place 1/2 cup water in the pressure cooker. Insert the trivet (perforated stainless steel disk (included in all units except the Risotto Cooker, and Pressure Frypans) into the pressure cooker. Place vegetables to be cooked on the trivet. When the water begins to boil, close lid and bring pressure to second red ring over high heat. At this point, stabilize the pressure by adjusting the heat (on most stove tops this is an adjustment to the lowest setting possible) and start timing. Always begin timing when the pressure indicator reaches the second red ring. When the cooking time is completed, use either of the faster release methods, " Cold Water Release Method" or " Touch Release Method." These two methods quickly stop the cooking process, whereas the " Natural Release Method" allows extended cooking time while the pressure cooker cools naturally.

There are many things to consider when determining the exact time for cooking your vegetables. The freshness of the vegetable is an important factor; the fresher the vegetable, the shorter the cooking time. Also, the size of the vegetable should be considered; the smaller the pieces, the faster they will cook. For example, a potato thinly sliced will take approximately half the time to cook compared to a whole potato. It takes more time for the steam to penetrate the more solid form.

Browning & Sautéing

The pressure cooker can be used to prepare vegetables as ingredients for more complex dishes. Many recipes begin with browning or sautéing onions and other ingredients. Use the pot of the pressure cooker unit for this step as you would any high quality cookware. All DUROMATIC pressure cookers have a thick aluminum disk sandwiched between the layers of stainless steel in the base of the pot for quick and even heat distribution.