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Everyone of a certain age seems to have a horror story about a pressure cooker. Either the cooker exploded and spaghetti sauce or beet juice ended up on the ceiling. Or worse, the cook was burned from the steam or a fire started and did major damage.

While they’re not in use as much as they were in the era following World War II, pressure cookers can be useful tools in the kitchen.

Pressure cookers, or a version thereof, have actually been around since the late 1600s. In 1679 a French physicist named Denis Papin made a large cast iron pot with a lid that locked. Realizing that it was difficult to regulate the steam and temperature, Papin added a safety valve.

It wasn’t until 1927 that pressure cookers were sold commercially in Germany. National Presto Industries exhibited the world’s first commercial pressure cooker at the New York World’s Fair in 1939.

The pressure cooker title was first seen in print in 1915. In 1927, the first pressure cookers were sold in Germany and in 1939 the world’s first commercial pressure cooker made by National Presto Industries was exhibited at the New York World’s Fair. When peace broke out in Europe and the Pacific, the market for the pressure cooker took off. Soon, eleven different manufacturers were offering some eight-five models.

Pressure cookers changed the way the average homemaker took care of her family, but the arrival of other conveniences and processes became more popular and pressure cookers were used less frequently. But in the late 1960s and early 1970s as consumers began to become more aware of the need to eat healthily pressure cookers again became popular.

Pressure cookers allow you to prepare your foods such as meat, vegetables and stews more quickly than from conventional methods. They’re also used in the home canning process. Because of the seal tight lid, the water temperature can rise to almost 120 degrees, while the steam inside keeps the food from becoming dry or burning.

If you decide to use a pressure cooker, here are some tips that will make your cooking more successful as well as safe.

Before you begin cooking with your pressure cooker check the rubber gasket that lines the lid to make sure it hasn’t dried out or cracked from storage. Depending on the model of your cooker and how often you use it, it may be recommended that you change the ring on a regular basis.

Be sure that you don’t overfill the cooker. Too much food could block the vents, and some foods have a tendency to swell when they cook, so be careful.

Liquids are important in pressure cooking. Make sure that there’s enough water or other liquid. Most recipes will guide you in this.

Foods that froth, like pasta, oatmeal, applesauce and more should not be cooked in your pressure cooker. The frothing can block the steam values and pressure release vents.

Use precaution when releasing the pressure. The natural and perhaps easiest way is to simply remove the cooker from the heat and allow it to sit until the pressure goes down. Another method is to run cold water over the lid or carefully allow the pot’s steam release valve to release the steam.

Always use pot holders. And if you’re using the quick release, be sure that your hand, face and body are not in the way of the steam vent. Remember those horror stories above? This would be where they could start.

Once you’re done, make sure to clean and store the cooker properly. Remove the gasket and wash the gasket the lid and the pot separately. The best way to store the cooker is with the lid upside down on the pot; don’t lock it in place while storing it.

Pressure cookers aren’t for everyone. But with the proper care, careful use and some creative recipes a pressure cooker can be a convenient and helpful addition to your kitchen.

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