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A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
A vapor–liquid separator may also be referred to as a flash drum, breakpot, knock-out drum or knock-out pot, compressor suction drum, suction scrubber or compressor inlet drum, or vent scrubber. When used to remove suspended water droplets from streams of air, it is often called a demister.
The industrial boom inexorably went ahead in 1955 with the launch of the first thermo-diffusion base: Thermoplan, which provides excellent heat conductivity across the bottom of the product. 1960 marks the birth of the Lagostina pressure cooker, with its system of closure and openness so characteristic : of a lever and a flexible cover, the ...
Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found. Billycan – a lightweight cooking pot in the form of a metal bucket [4] [5] [6] commonly used for boiling water, making tea or cooking over a campfire [7] or to carry water. [6]
Originally called "Northwestern Steel and Iron Works" the company changed its name to the "National Pressure Cooker Company" in 1929 and then National Presto Industries, Inc. 1953. [3] The company originally produced pressure canners for commercial, and later home, use. Beginning in 1939, the company introduced small home-use cooking appliances.
Another consideration is safety. High pressure, superheated steam can be extremely dangerous if it unintentionally escapes. To give the reader some perspective, the steam plants used in many U.S. Navy destroyers built during World War II operated at 600 psi (4,100 kPa; 41 bar) pressure and 850 degrees Fahrenheit (454 degrees Celsius) superheat.
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