“The oldest and hardest cow beef may be made as tender and savory as young and choice meat.” This claim was made by the French physicist Denis Papin in his book published in 1681, which described his “New Digester” or pressure cooker. It was a cast-iron pot with an air-tight lid,“ which allowed liquids to boil at a higher temperature than usual, and so cooked food in a quarter of the time. The food was cooked by pressurized steam being forced through it at about 121℃. All pressure cookers were made of cast iron until 1905, when the first alu- ”“The oldest and hardest cow beef may be made as tender and savory as young and choice meat.” This claim was made by the French physicist Denis Papin in his book published in 1681, which described his “New Digester” or Pressure cooker cooker. It was a cast-iron pot with an air-tight lid," which which allowed liquids to boil at a higher temperature than usual, and so cooked food in a quarter of the time. The food was cooked by pressurized steam being Forced through it at about 121°C. All pressure cookers were made of cast iron until 1905, when the first alu-