Latest revision as of 22:55, 28 April 2026

Basics

Short of Ovens/Broiling (and to an extent Flame Grilling etc), and Deep Frying (although there are numerous reasons why You Should Probably Not Deep Fry at Home , and the process is enhanced with pressure as well, re Pressure Frying ) the MAXIMUM temperature you can reach for cooking will be ~100c Depending on Altitude

Given it generates+stores pressure, you can cook at higher temperatures/make up for lost altitude
Granted for many (especially “flat landers” at sea level like User: Eric lol) this doesn’t matter, but it is still worth noting

Much Harder to Quantify
Citation needed but this is a common claim
To what degree the “better flavor” is due to more high temperature promoted reactions etc remains to be seen
Some Frankenstein-esque Pressure Cooker with a Reflux Condenser Column BELOW the Pressure Releases and Modifiable Atmospheres though…

Get a HIGH QUALITY pressure cooker
- Some things one can buy a cheap knockoff/clone of without concern
  - A Pressure Vessel filled with Boiling Liquid However is NOT one of these
  - Luckily regulations exist, as well as several well known brands, but still worth saying
Fully Read the Manual+All Warnings
Inspect Before Each Use
To an extent Stainless/Nonstick etc may be warranted to prevent corrosion concerns (although corrosion of the main vessel is unlikely to be the first point of failure
Note that 2/3 full is max capacity, less so if the food is expected to expand or froth etc
- So while larger than what you THINK you may need, larger pressure cookers may have more “working volume” / room for errors etc
Also Multiple Pots (Often Called “Separator Sets” can be used to cool multiple dishes on one batch, such as Rice or Lentils in one, and a Stew/Curry in another

Autoclaving (A Related Concept, but applied to Bulk Sterilization of either Growth Media, or Laboratory/Surgical Instruments etc)
- For Less Critical Uses, such as Mushroom Cultivation etc, Especially if mass innoculation is used, Pressure Cookers/Pressure Canners may suffice
- Also re Tyndallization for related discussions of what to do if PROPER Autoclaves are unavailable
Pressure Canning (A Related Concept, but applied to Canning )
- Pressure Canner
  - Supposedly the All American Pressure Canner is the Industry Standard for Prosumer/Small Operation Size
Pressure Frying ( Deep Frying but adapted to Pressure)
Pressure Boiler

@@ Line 27: / Line 27: @@
 **So while larger than what you THINK you may need,  larger pressure cookers may have more “working volume” / room for errors etc
 *Also Multiple Pots (Often Called “Separator Sets” can be used to cool multiple dishes on one batch,  such as Rice or Lentils in one,  and a Stew/Curry in another
+=Models of Note=
+==Used by User Eric==
+*[[Hawkins 1.5L Tri-Ply Stainless Steel Pressure Cooker]]
+**Got this recently
+**Fits in the [[Trangia]] cook system well
+**A BIT larger may be nice,  but this was the only size documented on video etc (add link here later)
+**Unlike Aluminum / [[Hard Anodized Aluminum]] though no concerns about Corrosion if using (mildly) acid/basic cleaners or food etc
+***Still want to be cautious though,  but figured that “wiggle room” would be nice
+***Especially for something more risky (and pricey!) than a simple [[Mess Kit]] / Pot etc
+**Also No/Minimal [[PFAS]] concerns unlike a [[Nonstick Coated]] version,  although these would probably work as well
 =Internal Links=
@@ Line 35: / Line 46: @@
 **[[Pressure Canner]]
 ***Supposedly the [[All American Pressure Canner]] is the Industry Standard for Prosumer/Small Operation Size
-*[[Pressure Frying]] ( [[Deep Frying]] but adapted to Pressure
+*[[Pressure Frying]] ( [[Deep Frying]] but adapted to Pressure)
 *[[Pressure Boiler]]