Update: There’s been a bit of confusion and so to clarify, this is a pressure cooker, not a pressure canner. This is not a device in which you can pressure can. It is only good for pressure cooking.
In the early days of this blog, I was a pressure cooking and canning neophyte. Because of a family legacy of pressure cooking disasters, I was just weeks shy of my 30th birthday before I gathered my courage and tried cooking under pressure for the first time.
After that maiden voyage with my pressure cooker (documented here), I was a quick convert to its many uses. I often use my pot for quickly cooking dried beans, braising chicken thighs, or making small batches of highly concentrated chicken stock.
Earlier in the summer, I got an email asking if I might be interesting in trying the new Clipso Pressure Cooker from T-fal. Its defining feature is that instead of having a lid that turns to lock into place, you place the lid on the pot (no need to line it up with the handles) and press the button on the top of the pot. One-handed closure magic!
Once you’ve locked the lid in place, you toggle the valve to the cook setting (the other setting is the steam release, which we’ll talk about in just a second), set the pot on the heat and start building up a head of steam. The safety button will wiggle into place (making it impossible to open the pot while the contents are under pressure) and eventually some steam will start to escape through the valve.
Once the steam starts to escape, you reduce the heat to a medium level. I’m always amazing by how relatively little heat you need to maintain pressure for cooking and canning.
When the cooking time is up, you pull the pot off the heat. Because the valve is built in, this doesn’t produce the same amount of uncertain jiggling that you get with a more traditional pot (which I really appreciate).
To release the pressure, you can either let it cool slowly and drop naturally, or you carefully turn the control valve to allow the steam to escape. I highly prefer this method to rapidly cooling a pot by running it under cool running water. Finally, to remove the lid, you press the button on the side of the lid handle to release the locking mechanism. So easy.
The first thing I made in my very sturdy Clipso was a batch of garlicky garbanzo beans. I went from dry beans to soft, tender ones in just half an hour (and if your beans were fresher than mine, it might take even less time!). I combined 2 cups of garbanzo beans in the pot with 8 cups of water, 1 teaspoon of salt and 5 smashed garlic cloves. It’s hummus time!
Because the folks at T-fal want to share the pressure cooker love with you guys, they’ve given me one Clipso Pressure Cooker to give away! Here’s how to enter.
- Leave a comment on this post and share a pressure cooking tale. Have you done it and love it? Or are you scared? Perhaps you’re somewhere in between.
- Comments will close at 11:59 pm east coast time on Saturday, September 26, 2015. The winner will be chosen at random and will be posted to the blog on Sunday, September 27, 2015.
- Giveaway is open to US residents only (and is void where prohibited).
- One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.
Disclosure: T-fal sent me the Clipso you see pictured here and are providing a second unit for this giveaway. No additional compensation was provided and all opinions remain my own.