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The Pressure Cooker Is On

How we stopped worrying and learned to love this time-saving, flavor-boosting kitchen workhorse

Updated Jan. 18, 2013 5:58 p.m. ET

CHEFS ARE EMBRACING a green technology that makes cooking faster, flavors more intense, braised meats more tender, stocks richer, whole grains easier to handle and root vegetables more flavorful. The good news for home cooks: This transformational piece of equipment is not a pricey Pacojet nor a complex sous-vide setup. It's a common, relatively inexpensive and easy-to-use pressure cooker.

Chef John Currence of City Grocery in Oxford, Miss., said he once disdained pressure cookers as emblematic of "the great...

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