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圧力鍋 can greatly shorten cooking time under high temperatures and pressure while retaining the nutrients of ingredients. They are a good helper for kitchen enthusiasts. The following are the characteristics of three common pressure cookers: electric pressure cookers, stainless steel pressure cookers and aluminum pressure cookers.
安全性
- Electric pressure cooker: with multiple safety designs such as automatic pressure control, overpressure self-release, empty burning protection, anti-blocking, temperature limit, etc. It adopts advanced elastic pressure control and dynamic sealing technology to achieve fully sealed cooking, and the pressure can be continuously adjusted, which is safer to use. No contact with open flames further reduces safety hazards. However, the control panel is complicated, sometimes the operation is not smooth, and it is troublesome to repair or replace.
- ステンレス製圧力鍋: good safety performance, with multiple protections such as anti-blocking cover, safety valve, pressure limiting valve, alarm valve, pressure relief window, etc. The adjustable pressure cooker is equipped with an indicator valve to monitor the pressure in the pot in real-time and sound an alarm. The explosion-proof design of the press cover effectively prevents the pot body from exploding and improves safety. However, improper operation or aging and damage of parts may still be dangerous.
- Aluminum pressure cooker: It is relatively safe to use normally, but poor quality or damaged surface oxide film may cause aluminum elements to be released, affecting health. Aluminum pressure cooker is not as durable as stainless steel pressure cooker. Long-term use will age and reduce safety.
Material characteristics
Electric pressure cooker: The outer shell is mostly plastic or metal, and the inner pot is made of various materials, such as stainless steel, black crystal, ceramic crystal, etc. The stainless steel inner pot has slow heat conduction, good heat preservation, and low energy consumption, but it is easy to burn the bottom of porridge; the black crystal inner pot is non-stick, easy to clean, and wear-resistant; the ceramic inner pot is naturally non-stick, scratch-resistant, and has high thermal conductivity, which is suitable for long-term stewing.
Stainless steel pressure cooker: It uses 304 stainless steel, which has high chemical stability, heat resistance, and corrosion resistance, does not react with acidic and alkaline foods, and can directly contact food. It has a hard texture, is not easy to deform, and has a long service life. However the thermal conductivity is poor, and it is not suitable for cold water cooling.
Aluminum pressure cooker: Aluminum alloy has good thermal conductivity, lightweight, and fast heating. However the surface oxide layer may react with acids, alkalis, and salts, which is not suitable for long-term storage of food, has poor durability, and is easily corroded.
Cooking effect
- Electric pressure cooker: Precisely control pressure and temperature, cooks food quickly, and retain the original flavor. It has multiple cooking functions, such as cooking rice, making soup, stewing meat, cooking porridge, etc.
- Stainless steel pressure cooker: Good sealing, high pressure, fast cooking, saving time and effort, good food taste, retaining the original flavor. The bottom of the pot is made of three-layer composite material, which heats evenly.
- Aluminum pressure cooker: It heats quickly, but uneven heating may affect the cooking effect. Food may react with aluminum, affecting the taste and quality.
Cleaning and maintenance
- Electric pressure cooker: Unplug the power cord before cleaning, and wipe the outer shell and inner pot with a damp cloth. If there is food residue in the inner pot, it needs to be cleaned in time and wiped dry after cleaning.
- Stainless steel pressure cooker: The surface of the pot is smooth and easy to clean. Stubborn stains need to be cleaned with detergent and dried after cleaning. All parts need to be cleaned with clean water or brushes, wiped dry, and reinstalled.
- Aluminum pressure cooker: Clean after use, use a neutral soft brush to clean, and avoid using a metal brush. Wipe dry after cleaning and place in a dry place. Use wooden or plastic spoons and spatulas to avoid scratching the inner surface. Avoid long-term use when cooking acidic or salty foods.
Price
- Electric pressure cooker: The price range is wide, ranging from 30-80 yuan to 80-160 yuan, depending on the brand, function, capacity, and inner pot material.
- Stainless steel pressure cooker: The price is higher, ordinary stainless steel pressure cookers are 20-50 yuan, and high-end brands or special processes may be more expensive.
- Aluminum pressure cooker: The cheapest price is 10-20 US dollars, but the safety and durability are lower, and the market share is gradually declining.
Summary-Quick comparison of tables
- Electric pressure cooker: simple operation, diverse functions, suitable for people who pursue convenience, safety, environmental protection, and economic ability.
- Stainless steel pressure cooker: good sealing, high pressure, durable, suitable for people who pursue cost-effectiveness.
- Aluminum pressure cooker: cheap price, fast heating, but low safety, short life, suitable for people with a limited budget.
| Feature | Electric Pressure Cooker | ステンレス圧力鍋 | Aluminum Pressure Cooker |
| 安全性 | Multiple safety features (auto pressure control, overheating protection). Complex control panel, harder to repair. | Good safety with valves and pressure indicators. May still pose risks with improper use. | Generally safe, but can release aluminum if damaged. Less durable. |
| 素材 | Plastic/metal exterior, various inner pots (stainless steel, black crystal, ceramic). Energy efficient but slower heat conduction. | Durable 304 stainless steel, resistant to corrosion. Poor heat conduction. | Good heat conduction, lightweight, but prone to corrosion and damage. |
| 調理パフォーマンス | Fast cooking with precise pressure control. Multi-functional (rice, soup, stew). | Fast, even cooking, preserves flavors. | Quick heating but uneven cooking. Can affect taste. |
| Cleaning | Easy to clean, but inner pot needs attention. | Easy to clean, may need cleaning agents for tough stains. | Clean with soft brushes, avoid metal. Avoid acidic foods. |
| Price | Wide range, typically 30-160 CNY depending on features. | 20-50 CNY for standard models, higher for premium. | Cheapest, 10-20 USD, but lower durability. |
| Best For | Those who value convenience, safety, and functionality. | Those who want a durable and cost-effective option. | Budget-conscious buyers, but willing to sacrifice safety and longevity. |
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