A pressure cooker is one of the types of cooking pan that the most common ways to quickly and briefly tenderize meat or chicken. This pot, also called a pressure cooker, is different from a regular pan because it cooks food much faster.
Pressure cookers cook food by putting a lot of steam pressure on the food inside. The pan section has a feature that keeps air out and creates high pressure. This can cause the air temperature to rise dramatically, making hard food ingredients soft quickly.
Food won’t lose any of its nutrients when cooked in a pressure cooker. When you use a pressure cooker, you can cut cooking time by 50% and save gas.
There are two types of pressure cookers available in the market: stainless steel pressure cookers and aluminum pressure cookers.
- Stainless Steel Pressure Cooker
Pressure cookers made of stainless steel last a long time because they are strong. Also, this pan doesn’t rust easily, so it’s safe to use for cooking.
But this pressure cooker is pretty heavy, and in some models, the heat conductor is not spread out evenly. When choosing for a pan pressure cooker, it’s best to choose one with an aluminum-coated pan that heats up quickly and evenly.
- Aluminum Pressure Cooker
This pressure cooker is mainly made of aluminum. The price is much less than what you would pay for a stainless steel pressure cooker.
This pan is not as heavy as a stainless steel pressure cooker, so it is easy to carry. But if you use an aluminum pressure cooker for a long time, it’s easy for soot or stains to build upon the bottom.
Even though there are different models, every part of a pressure cooker is the same. A pressure cooker has the following parts:
1. Pressure Regulator
The pressure controller or pressure regulator keeps the pressure in the pan at 15 pounds. The amount of pressure is thought to be just right for cooking food.
2. Vent Pipe
This part is a regulator or controller that keeps the pressure in the pan from getting too high. When the pressure cooker’s pressure is too high, the steam will come out of this vent tube.
3. Air Vent
The air vent on the pressure cooker shows how much pressure is in the pan. When air pressure builds up or the pressure in the pan gets too high, the lid will lock, making it very unlikely to open.
This also stops the pressure cooker from going off while being used. When the pressure in the pot goes down or goes back to normal, the lid can be opened.
4. Sealing Ring
This seal is made of high-quality rubber and goes around the pressure cooker. This part seals the food and air pressure inside the pan, so it doesn’t leak out between the lid and the pan’s body.
If the sealing ring is missing or broken, the pressure cooker won’t be able to make enough pressure. So, make sure the sealing ring is attached correctly and doesn’t get dirty while it’s being used.
5. Overpressure Plug
Some models of pressure cookers have a pressure plug on the top of the lid. This is another safety measure to keep the pot from exploding. For example, releasing air pressure becomes hard when food gets stuck in the ventilation tube.
This pressure plug takes over the ventilation tube and automatically lets out any extra air pressure inside the pan. As a warning, the pressure plug will pop up, and hot air will blow out the pan.
6. Lock Pin
This is the part of the pot between the body and the handle. If the pot lid is properly attached to the pot body, this part will make a “click” sound. This is another sign that the pressure cooker is locked tightly.
7. Cooking Rack
The purpose of this pan rack is to lift food that has been mixed with liquid. This shelf can also separate food that you don’t want to get mixed up with other food.
This rack can also be used to cook food that you don’t want to touch the bottom of the pan.
8. Cover Handle
The handle on a pressure cooker has two parts: the handle on the pot lid and the handle on the pot body. When these two handles are being used, they must be lined up.
The handle of a pot is usually made of a material that doesn’t transfer heat well, like plastic. This makes it very safe to hold in your hand.
The lid is the most important part of a pressure cooker. Because that is its primary job, the pressure cooker lid can handle the air pressure in the pot.
The pressure cooker lid must be on tight for the pot to work right. Also, making sure the pot lid is on the right can stop explosions while cooking.
A pressure cooker’s body looks like a normal pot without a lid. The central part of the pan is used to hold the food that will be cooked.
You shouldn’t fill the body of the pot more than 66 percent of the way. This keeps the air vents or ventilation tubes from getting clogged and gives the pan enough room for air to move around.
So, it’s very important to know how many of each ingredient will be used. If the ingredients are cooked too much, divide the dish into as many parts as there are ingredients.