Fact of the Day Image July 23rd

Why do pressure cookers cook food faster? The answer is pressure! Whenever there is high pressure, heat forms. This only happens if the pressure is contained in a single container, like in a pressure cooker. Since there is a lot of pressure in the cooker because of the water vapor, the food gets heated up faster and gets heated up more. The temperature is a saucepan or skillet takes time to rise from room temperature to 212° F or 100° C. I chose this temperature because that is the boiling point of water, when the water turns from a liquid to a gas. The cookers heat up faster and have a more powerful heat to cook the food faster!