The folks over at CHOW and Modernist Cuisine explain in this video why pressure cookers are great, complete with a recipe for a carmelised carrot soup that should get anyone in your household excited. The science behind pressure cookers is straight-forward: the boiling point of water depends on the air pressure of the environment, so the higher the pressure, the higher the boiling point. This means that your pressure cooker can get to really high temperatures without drying out your food. Bonus: they also cook much faster than dry cooking methods because they can get so hot.
We’re willing to bet a number of you already have a pressure cooker you love, or have experimented with them. For those of you who are still concerned about safety, the video explains that modern pressure cookers have redundant safety measures and pressure release valves to make sure they don’t explode in your kitchen. Just make sure you get a new one and don’t stick with grandma’s old model.