What is the difference between a simmering pan and a pressure cooker? Is the principle the same?

The simmering pot is the use of the principle of heat preservation, generally the simmering pot has an inner pot and an outer pot, the inner pot is suitable for holding food and heating, and the outer pot is to do the heat preservation action. There is a big difference between the pressure cooker and the physical phenomenon that the boiling point of a liquid at a higher air pressure will elevate the boiling point of the water, so that the water can reach a higher temperature without boiling, so as to speed up the efficiency of stewing food. I bought a Taifugao stew pot myself, a stew pot is equivalent to a pressure cooker, steamer, electric cooker, hot pot, and it is more energy-saving and power-saving.

The higher the pressure, the higher the boiling point of water, and at standard atmospheric pressure, the boiling point of water is 100 degrees Celsius. The pressure cooker is highly sealed so that the air pressure in the pot is higher than one atmosphere, so that the water temperature can exceed 100 degrees Celsius, thus reducing cooking time and saving energy.

The pressure cooker has a very high temperature, and it is not ideal to make soup, but it can be used to stew meat soup, because most of the nutrients in meat are protein, and protein will not be destroyed at high temperatures Hehe, I often use pressure cookers to cook pork knuckle soup, pork rib soup, black chicken soup It tastes good

Recently, I bought a purple clay pot, the purple clay pot can make some fruit soup, hehe, I made papaya pork rib soup last time, it tastes so beautiful I also used the purple clay pot to make pork knuckle soup, I feel that there is no oil boiled in the pressure cooker, and the scalding is very clear and fresh The pork knuckle soup is frozen after cooling, it should be gelatinous I also often cook white fungus soup, and I can cook it for more than four hours with purple clay pot to get gummy

Oh, it is recommended that you buy a purple clay pot, the power consumption is very small, I bought a 3-liter capacity, it seems to be 250 watts Throw the materials into the purple clay pot before going to bed at night, and you can drink the soup the next morning The water loss when the purple clay pot cooks the soup is relatively small, so you don't have to worry about burning dry when you burn it overnight I bought it without intelligent control, from 10 o'clock in the evening and 7 o'clock in the morning, it is still a bit long to burn for 9 hours, it is recommended that you buy an intelligent control one, you can set a time to cook, so it is better, After all, if you cook it for too long, your nutrients will spoil

The pressure cooker, also known as the pressure cooker, can be used to heat steamed food to more than 100, and was invented by the French physicist Papin in 1679. With its unique high temperature and high pressure function, it greatly shortens the cooking time and saves energy; However, the pressure cooker with high working pressure also destroys nutrients greatly.

The principle of a pressure cooker is simple because the boiling point of water is affected by the air pressure, and the higher the air pressure, the higher the boiling point. In the mountains and plateaus, the air pressure is less than 1 atmosphere, and the water can boil less than 100 meters, and eggs cannot be cooked in ordinary pots. When the air pressure is greater than 1 atmosphere, water does not boil until it is above 100.

The pressure cooker that people commonly use is designed using this principle. The pressure cooker seals the water quite tightly, and the water vapor produced by the evaporation of the water cannot be diffused into the air, but can only be retained in the pressure cooker, so that the air pressure inside the pressure cooker is higher than 1 atmosphere, and the water is boiled when it is higher than 100, so that the pressure cooker forms a high-temperature and high-pressure environment inside, and the rice is easy to cook quickly. Of course, the pressure inside the pressure cooker will not be unlimited, or it will become a bomb.

The pressure cooker has a very high temperature, and it is not ideal to make soup, but it can be used to stew meat soup, because most of the nutrients in meat are protein, and protein will not be destroyed at high temperatures Hehe, I often use pressure cookers to cook pork knuckle soup, pork rib soup, black chicken soup It tastes good

Recently, I bought a purple clay pot, the purple clay pot can make some fruit soup, hehe, I made papaya pork rib soup last time, it tastes so beautiful I also used the purple clay pot to make pork knuckle soup, I feel that there is no oil boiled in the pressure cooker, and the scalding is very clear and fresh The pork knuckle soup is frozen after cooling, it should be gelatinous I also often cook white fungus soup, and I can cook it for more than four hours with purple clay pot to get gummy

Oh, it is recommended that you buy a purple clay pot, the power consumption is very small, I bought a 3-liter capacity, it seems to be 250 watts Throw the materials into the purple clay pot before going to bed at night, and you can drink the soup the next morning The water loss when the purple clay pot cooks the soup is relatively small, so you don't have to worry about burning dry when you burn it overnight I bought it without intelligent control, from 10 o'clock in the evening and 7 o'clock in the morning, it is still a bit long to burn for 9 hours, it is recommended that you buy an intelligent control one, you can set a time to cook, so it is better, After all, if you cook it for too long, your nutrients will spoil

There is still a big difference between a pressure cooker and a smoldering pot, the pressure cooker mainly has pressure inside, so relatively speaking, the food cooks faster, but it is better to use a smoldering pot to make soup.

There is a big difference between a pressure cooker and a stew pot, but their packaging will not taste good, and if you make soup, it is recommended that you still use a casserole to run the exercise.

The so-called pressure cooker is to increase the boiling point of the liquid (water) in the pot by increasing the air pressure in the pot, so as to achieve the purpose of rapid ripening of food.

Fill half a bottle of water in the flask, plug the mouth of the bottle tightly with a stopper with a glass tube and thermometer, and use a rubber tube to connect the glass tube to the syringe (or connect a small gas cylinder).

Heat the flask with an alcohol lamp, and you can see from the thermometer that the water in the flask boils as the temperature approaches 100. At this point, you push the syringe piston (or compressor cylinder piston) hard to increase the pressure in the bottle, and you will see that although it is still heating and the temperature of the water is slightly increased, the boiling stops.

This indicates that the boiling point of water increases as the pressure increases. The "pressure cooker" is made according to this principle.

It is by changing the air pressure and thus changing the boiling point of water! At standard atmospheric pressure, the boiling point of water is 100, no matter how much you heat it, it will not rise again, when the boiling point of water rises after increasing the air pressure, the temperature can exceed 100. Solid pressure cookers cook food quickly!

In the same way, if the air pressure is reduced, the boiling point of the water will decrease.

Dear, hello, I am happy to answer for you, the benefits and disadvantages of the stewing pot are answered as follows: Characteristics of the stewed pot: because the stewed pot has two parts: the outer pot (efficient heat preservation) and the inner pot (for heating food), easy to operate, put the raw food into the inner pot, after boiling on the stove, put the inner pot into the outer pot and cover the lid, and the food will continue to be kept hot in the efficient heat preservation of the outer pot until it is cooked.

No need to heat it up with a stove fire, no need to take care of it. The main advantages are:1

The inner and outer pots are made of thick and solid high-quality stainless steel, which is resistant to bumps and has good heat preservation; 2.The specially designed locking device ensures that the outer pot lid and the pot body are tightly fastened; 3.The inner lid of the pot is smooth and flat, and it fits closely with the upper edge of the pot body to ensure less heat loss; 4.

The insulation part of the outer pot adopts refrigerator insulation material, and the insulation effect is undoubted; 5.The double-layered inner pot base is absolutely durable. The main disadvantages are:

1.If the food in the simmering pot is left for a long time, it will easily breed bacteria, which will indirectly affect the gastrointestinal function of the consumer, so it is not recommended to put the food in the simmering pot for a long time; 2.The stew pot cannot completely heat the food, and the maximum can only be heated to about 65 degrees, so consumers with high food temperature will be dissatisfied with the quality of the food made by the stew pot; 3.

Although the stew pot can easily cook food, the food cooked in the stew pot does not taste good, and it is easy to spoil the ingredients, and the vitamins of the ingredients themselves will be lost. The above is this time, I hope this service can help you, thank you for your consultation, I wish you all the best!

A pressure cooker, also known as a pressure cooker, is a kind of kitchen cooker. The pressure cooker elevates this physical phenomenon by the boiling point of the liquid at higher air pressure, exerting pressure on the water so that the water can reach a higher temperature without boiling, thus speeding up the efficiency of cooking food. So what is the principle of a pressure cooker?

1. The pressure cooker is mainly designed by using the principle that the boiling point of water is different due to different air pressure, and the water vapor formed by heating the water in the pressure cooker forms a high temperature and high pressure in a sealed environment, so that the air pressure is greater than one atmosphere, so that the water should boil at a higher level.

2. The pressure cooker is composed of a lid and a pot body, but there are other objects such as fusible sheets, safety valves, sealing rubber rings, air vents, etc., which are not only to make the pressure cooker form a closed environment, but also to do many safety measures to prevent the occurrence of pressure cooker accidents, such as safety valves and fusible sheets, the two are the relationship between the front and back, once the safety valve fails, the fusible sheets can play a role in degassing, so that the accident is reduced.

Principle: 1. The vacuum simmering tank has a unique vacuum insulation technology, and the vacuum insulation layer in the middle of the double-layer stainless steel effectively maintains the heat energy as little as possible. Therefore, it only takes a short time to boil the ingredients in the inner pot and then put them in the outer pot to use its particularly efficient heat preservation function to make the food cooked and soft.

2. The vacuum simmering tank has strong tightness, and the water does not volatilize when cooking food, and most of the flavors are retained. And in the high-temperature state for a long time, the ingredients in the food can be fully analyzed and blended with each other to produce more delicious elements.

Disadvantages: The soup is not as delicious and full of meat aroma as an open flame, but the meat is still quite delicious because the original flavor is stewed in the meat.