drukpan

Drukpan, a term used in Dutch and Afrikaans, refers to a pressure cooker, a sealed cooking vessel designed to cook foods under steam pressure. A drukpan consists of a pot with a locking lid, a gasket seal, and a pressure-release mechanism. By trapping steam, it raises the effective cooking temperature above the boiling point of water, allowing food to cook more quickly and often more tenderly.

History and usage: The concept dates to the 17th century with Denis Papin’s steam digester, and modern pressure cookers gained popularity in the 20th century. In Dutch-speaking and Afrikaans-speaking regions the term drukpan is widely used for both traditional stovetop models and contemporary electric versions.

Construction and types: Traditional drukpannen are made of steel or aluminum and operate on a stove or hob. Modern variants include electric pressure cookers and multicookers that combine pressure cooking with other functions. Key components are a heavy lid that locks, a venting system, a gasket, and a safety valve. Materials vary; stainless steel is common for durability and induction compatibility.

Operation: After adding ingredients and liquid, the lid is sealed and the unit is heated until pressure builds. Cooking proceeds under regulated pressure, shortening times for beans, stews, rice, and tougher meats. Pressure can be released naturally or via a quick-release method before opening.

Safety and handling: Follow manufacturer instructions. Do not fill the pot beyond recommended levels, inspect the gasket regularly, and ensure the vent and safety valve are clear. Never attempt to open a pressurized drukpan until pressure has been fully released. Use appropriate heat settings and avoid forcing open.

Culinary notes: Pressure cooking is suitable for legumes, grains, soups, stews, and braised dishes, and can preserve flavors and nutrients when used properly.