When cooking with an ordinary pan, food cooks at 100 degrees Celsius, water steams away and the temperature can not rise any further. At this temperature food takes a certain time to cook, if the cooking time is shortened it follows that the temperature has to be increased and the cooking fluids not allowed to escape. Increases in temperature can only be achieved bu increasing the pressure in the pan and to achieve this the lid needs to be pressure sealed to the base, preventing steam from escaping. Pressure is therefore increased and a higher temperature is able to be reached. Consequently, cooking times can be reduced by up to 70%, the amount of energy is reduced as much as 50%, the natural flavour of the food remains unchanged and the valuable vitamins and trace elements are preserved making food more nutritious.