Question 1: What material is best to choose when buying a pressure cooker? The best pressure cooker material is German 18/10 stainless steel, followed by high-end domestic pressure cookers using SUS304 stainless steel (slightly lower than 18/10 grade). General stainless steel pressure cookers use ordinary domestic 304 stainless steel, which is purer than SUS304. Low-end and second-tier brands generally use this type of steel. The last one is made of aluminum alloy. It is better to use stainless steel for the pressure cooker. Because it is made of steel, the density of steel is high and it is not easy to decompose, so you don’t have to worry about eating metal powder. It is better if it is a stainless steel pressure cooker with a double bottom (thick bottom).

Question 2: What material is the pressure cooker made of? There are 4 types: ordinary aluminum alloy pressure cooker, stainless steel composite bottom aluminum alloy pressure cooker, stainless steel pressure cooker, and electric pressure cooker.

Question 3: Do you know what material is good for pressure cookers? For pressure cookers, it is best to choose 304 food-grade stainless steel

304 stainless steel is a universal stainless steel material with anti-rust performance better than 200 The stainless steel material of the series is stronger. It is also relatively good in terms of high temperature resistance, with the general operating temperature limit being less than 650°C. 304 stainless steel has excellent stainless corrosion resistance and good intergranular corrosion resistance. For oxidizing acids, it was found in experiments that 304 stainless steel has strong corrosion resistance in nitric acid below the boiling temperature with a concentration ≤ 65. It also has good corrosion resistance to alkali solutions and most organic and inorganic acids.

Question 4: What material is the pressure cooker made of? Pressure cooker, also called pressure cooker, is an emerging type of cooking utensils in the past decade. It has been popularized in thousands of households with its unique functions. It greatly shortens the cooking time, saves energy, and can produce flavors that ordinary pots cannot produce. . However, due to improper use in some families, accidents involving injuries to people and property frequently occur. Here, we have summarized nine taboos in use, hoping to attract your attention.

One taboo is improper selection. The first thing is to purchase a pressure cooker selectively. Be sure to choose a pressure cooker with a brand, manufacturer, instructions, and qualified quality. Don't buy fake products. In terms of specifications, pressure cookers generally come in four models: 20, 22, 24, and 26 cm. If your family has a small population, you can buy a small size; if you have a large family, you will naturally want to buy a large size. But if you consider thermal efficiency, you would rather choose a larger one. Pressure cookers are generally divided into three types based on raw materials: aluminum, aluminum alloy and stainless steel. Each of the three types has its own characteristics: aluminum is light in weight, has fast heat transfer, is cheap, and has a service life of more than 20 years. However, using it will undoubtedly increase the absorption of aluminum, and long-term use will be detrimental to health. Aluminum alloy products are better than pure aluminum products, durable and strong. Although the stainless steel pressure cooker is more expensive, it is heat-resistant, beautiful, does not easily react with acids, alkalis, and salts in food, and has the longest service life, up to more than 30 years. Therefore, even if you spend a little more money at once, it is best to buy a stainless steel one.

The second taboo is to use it without learning. Some people buy a pressure cooker and just pick it up without asking or learning. This is the most dangerous thing! When using a pressure cooker for the first time, you must read the pressure cooker instruction manual. Be sure to follow the instructions or ask someone knowledgeable. Never use it without learning it.

Three taboos: Do not check before use. When using it, first carefully check whether the exhaust hole is unobstructed and whether the hole under the safety valve seat is blocked by residual rice grains or other food residues. If it is clogged with food during use, the pot should be moved away from the fire source and forced to cool down before cleaning the air holes before continuing to use it. Otherwise, food will spray out during use and burn people. Also check whether the rubber sealing gasket is aged. Rubber seals will age after being used for a period of time. Aged rubber rings can easily cause air leakage in the pressure cooker, so they need to be replaced in time.

Four avoidances: the upper and lower handles do not overlap. The handle of the pot lid must completely overlap with the handle of the pot before it can be placed on the stove to cook food, otherwise it will cause an accident of the pot exploding and the lid flying off.

Five taboos include unauthorized use of pressure. When using it, someone added weight to the pressure valve without authorization in order to increase the pressure in the pot and forcibly shorten the production time.

As everyone knows, there are strict technical parameters for the pressure in the pot. Ignoring this scientific design is equivalent to making fun of your own life, which will cause serious consequences of the pot exploding and injuring people. Do not take this risk! In addition, during use, if the fusible metal piece (plug) on ??the pot once falls off, it must not be replaced with other metal objects. It should be replaced with a new piece of the same type.

Six taboos: over-dressing. When using a pressure cooker to put food ingredients, the capacity should not exceed four-fifths of the volume of the pot. If it is food that is easy to expand such as beans, the capacity should not exceed two-thirds of the volume of the pot.

Seven taboos are to avoid opening the lid halfway. During the heating process, never open the lid midway to prevent the food from exploding and scalding people. Do not remove the weight or pressure regulating device before confirming the cooling, so as not to injure people by ejecting food. The lid should be opened after natural cooling or forced cooling.

The eight taboos are not to watch the heat. When using a pressure cooker, you need to pay attention to the heat, especially not over-heating. After heating, as long as the steam in the pot makes a loud hissing sound from the exhaust pipe, you can lower the furnace temperature and keep the pressure limiting valve making a light hissing sound until the cooking is completed. This is safe, saves time and fuel.

Avoid scraping with sharp instruments. Be sure to clean the pressure cooker in time after use, especially check whether the safety plug contains food accumulation or residue. Keep the appearance of the pot clean. Do not use sharp instruments such as knives, scissors, shovels, etc. to shovel the inside and outside of the pot appropriately, otherwise the pot will easily deform into convex and concave shapes. Shape, or scratches made horizontally and vertically by shoveling, damaging the protective layer

Question 5: What material is the pressure cooker made of? It is better to use stainless steel for the pressure cooker. Because it is made of steel, the density of steel is high and it is not easy to decompose, so you don’t have to worry about eating metal powder. It is better if it is a stainless steel pressure cooker with a double bottom (thick bottom).

Question 6: When buying an electric pressure cooker, what is the best inner pot material? 1. Classification of electric pressure cooker inner pot materials

1. Stainless steel inner pot for electric pressure cookers

The stainless steel inner liner of the electric pressure cooker is the best, most durable and safest, and meets health and hygiene requirements. If you use a stainless steel electric pressure cooker to stew the bones for a long time, the small scratches caused by friction will not be visible. However, the stainless steel inner pot has a heating blind spot, so the porridge is easy to burn! Therefore, there are very few rice cookers with stainless steel bottoms. The bottom of the pot is preferably an alloy composite bottom, which can conduct heat evenly and prevent rice from burning on the bottom.

2. Electric pressure cooker with black crystal liner

The electric pressure cooker with "black crystal liner" is made of high-strength alloy material, which is dark, shiny and very strong. Its outer surface is further processed through aerospace oxidation technology, which can make the surface hardness of the inner tank second only to diamond. The inner pot is easier to clean and non-stick. And the wear resistance is more than 10 times higher than that of commonly used ordinary coatings.

3. Ceramic inner pot of electric pressure cooker

The inner pot of ceramic electric pressure cooker is second only to the stainless steel inner pot. Therefore, when choosing to use double pots, it is generally best to choose stainless steel. The liner is pottery crystal liner, the third is the cailang liner pottery crystal thick cauldron, and the last one is cailang non-stick. The inner tank is basically a pottery thick cauldron. Ceramic inner pot is a new technology used in household appliances such as rice cookers and electric pressure cookers. The surface of the rice cooker inner pot is successfully attached with a layer of ceramic material. It also utilizes the natural non-stick properties, anti-scratch and wear resistance and far-infrared properties of ceramic materials. The heating performance improves the performance of the traditional inner pot, and its thermal efficiency for cooking rice is 3 to 4 times higher than that of the traditional ordinary hard inner pot. Electric pressure cooker inner pots made of this material are relatively common nowadays.

2. Characteristics of electric pressure liner of different materials

1. Stainless steel liner is the best, durable and safe, and meets health and hygiene requirements. If you use a stainless steel inner pot to stew bones for a long time, the small scratches caused by friction will not be visible. However, there is a problem. Stainless steel has blind spots when heating, and porridge is easy to burn! Therefore, very few rice cookers use stainless steel bottoms, and the bottom of the pot is the most It is better to have an alloy composite bottom, which can conduct heat evenly and cook rice without burning the bottom. Don't leave it for a long time, and there will be no big problem. All sterile products produced in pharmaceuticals must be made of stainless steel.

2. The liner of the ceramic kettle is second only to the stainless steel liner. Therefore, when choosing to use double galls, it is generally best to choose the stainless steel liner and the ceramic liner. The third is the colorful liner of the ceramic kettle. , the last one is Cai Lang non-stick.

3. The inner tank is basically a pottery crystal thick cauldron.

4. The inner pots for making soup include stainless steel inner pots and colorful inner pots. Ceramic thick pots with single inner pots are also available. For cooking, there are pottery thick ax inner pots and non-stick inner pots.

5. When the electric pressure cooker leaves the factory, it has two pots: a stainless steel inner pot and a composite-coated inner pot.

The composite-coated inner pot is mainly used for meat, and the stainless steel inner pot is mainly used for porridge, so it is not easy to confuse the taste. The composite-coated inner pot is easier to absorb odor, and the smell of the meat may remain a little after the meat is washed.

Question 7: What kind of pressure cooker is good? Two years ago before the National Day, a female employee of my unit used an open fire pressure cooker to cook porridge at home. During the cooking process, the pressure cooker exploded. The female worker The upper body was severely burned, and there is still a scar on the arm caused by the deep burn. It needs to be tied with an elastic band to prevent the scar from growing too large. The cause of the explosion was that she put beans in the porridge and the beans blocked the vents. Why does it blow up people? I thought maybe she touched the pot, which caused an instant excessive pressure and caused an explosion. At the same time, the contents overboiled and the beans blocked the vent. This shows that although the open flame pressure cooker can shorten the cooking time, it obviously has shortcomings. A few years ago, I bought an electric pressure cooker. After using it for several years, I feel: 2. The pressure of the electric pressure cooker is automatically maintained at a certain level to avoid accidents caused by excessive boiling. According to my observation, the pressure valve of the electric pressure cooker never spins due to the steam, but always slightly steams. When cooking porridge, open the lid after it is cooked. There is clear soup on top and rice on the bottom. It will become sticky after stirring. This shows that its heating temperature is controlled within a certain range. My analysis is that all electric kitchen appliances such as rice cookers have a temperature control valve. Made of bimetallic sheets. When the temperature changes, the expansion and contraction ranges of the two metal sheets are different, causing the bimetallic sheet to bend to one side, which in turn causes the electrical contact at one end of the bimetallic sheet to move, connect or disconnect. And I remember reading information that said such a temperature control switch can achieve a more precise temperature, so that electrical appliances can be used to maintain a more precise temperature range. This way the temperature of the electric pressure cooker will not be too high. 3. The food is delicious. The porridge will be very thick, so you need to add less rice, otherwise it will be too thick to drink and you will have to "eat" it. Cooking meat is also very good, and the food will not be bad because of the low steam. You can add seasonings and spices after a cooking process, and then stew for a while without adding a valve (if the valve cannot be removed, you can use something to pad it up to make it leak, otherwise the food will be too rotten and affect the taste). It will taste better. In fact, I think fish and meat should be cooked overnight and then taste better the next day when the flavors are marinated. To sum up, I think the electric pressure cooker is safer. It is up to you whether to replace the open flame pressure cooker or not. If you buy a new electric pressure cooker, you should observe it when you use it for the first time: if it steams slightly, it is normal. If it emits a lot of steam like an open flame pressure cooker, then there is a problem, indicating that the temperature is not controlled well. Of course, to be on the safe side, it’s better to buy a brand name. It’s more expensive, but it doesn’t give you peace of mind. My female colleague’s husband passed away not long ago. She had her daughter who had just entered college and had just paid more than 8,000 yuan in tuition before the accident. After going to the hospital to see her, I found close friends and colleagues who knew her, and donated more than 1,600 yuan for her so that she could celebrate the National Day. I also gave her an electric pressure cooker. It's better that this kind of thing doesn't happen. The above is my experience for the reference of veteran workers. Just a suggestion, no responsibility for the consequences.

Question 8: What material is best to choose when buying a pressure cooker? The best pressure cooker material is German 18/10 stainless steel, followed by high-end domestic pressure cookers using SUS304 stainless steel (slightly lower than 18/10 grade). General stainless steel pressure cookers use ordinary domestic 304 stainless steel, which is purer than SUS304. Low-end and second-tier brands generally use this type of steel. The last one is made of aluminum alloy.

It is better to use stainless steel for the pressure cooker. Because it is made of steel, the density of steel is high and it is not easy to decompose, so you don’t have to worry about eating metal powder. It is better if it is a stainless steel pressure cooker with a double bottom (thick bottom).

Question 9: What kind of pressure cooker is the best? 1 Supor (China’s well-known trademark, China’s famous brand, top ten pressure cooker-pressure cooker brands, multiple pressure cooker technician patents)

2 ASD (China’s well-known trademark, China’s famous brand, top ten pressure cooker-pressure cooker brands)

3 Shuangxi (Chinese famous brand, Zhuhai China Shuangxi Cookware Group)

4 Midea (Chinese well-known trademark, Chinese famous brand, top ten pressure cooker-pressure cooker brands)

5 Fissler (founded in Germany in 1845, a world-famous pot and kitchenware manufacturing company)

6 Shunfa (Chinese famous brand, Chaoan County Shunfa Hardware Products Co., Ltd.)

7 Shunda (Chinese famous brand, Guangdong Shunda Stainless Steel Ware Industrial Co., Ltd.)

8 Zwilling (Germany in 1731, one of the top ten pressure cooker-pressure cooker brands)

9 Meiman (Chinese famous brand, top ten pressure cookers - pressure cooker brands, Guangdong Meiman Group)

10 Wang Zhonghuang (Chinese famous brands, top ten pressure cookers - pressure cooker brands, China Jinshuangxi Industrial)

Question 10 : If you know what material is good for pressure cookers, it is best to choose 304 food-grade stainless steel

304 stainless steel is a universal stainless steel material with stronger anti-rust performance than 200 series stainless steel materials. It is also relatively good in terms of high temperature resistance, with the general operating temperature limit being less than 650°C. 304 stainless steel has excellent stainless corrosion resistance and good intergranular corrosion resistance. For oxidizing acids, it was found in experiments that 304 stainless steel has strong corrosion resistance in nitric acid below the boiling temperature with a concentration ≤ 65. It also has good corrosion resistance to alkali solutions and most organic and inorganic acids.