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2. National Presto Industries - Wikipedia

   en.wikipedia.org/wiki/National_Presto_Industries

   National Presto Industries is a company founded in 1905 in Eau Claire, Wisconsin. [2] 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 ]

3. Pressure cooker - Wikipedia

   en.wikipedia.org/wiki/Pressure_cooker

   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.

4. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Pressure cooker; Ramekin – a small glazed ceramic or glass bowl used for cooking and serving various dishes; Rice cooker; Roasting pan; Sinseollo – A Korean dish that shares the proper name for the cooking vessel in which this dish is served; Siru – an earthenware steamer used to steam grain or grain flour dishes such as rice cakes. [32 ...

5. Cyber Monday deals on health and wellness gifts: Check out ...

   www.aol.com/cyber-monday-deals-health-wellness...

   The holiday shopping season has begun, with Cyber Monday deals for everyone on your list.. This year’s offers include some hot wellness items at a discount for oral hygiene, sleep health and more.

6. Why not all 'high-protein' food products are good for you - AOL

   www.aol.com/why-not-high-protein-food-070000397.html

   The Pan-American Health Organization (PAHO) and the World Health Organization (WHO) — Regional Office in the Americas established the model. It looks at components like sodium, fat, and free sugars.

7. Cooker - Wikipedia

   en.wikipedia.org/wiki/Cooker

   A pressure cooker. Pressure cooker – heats food quickly because the internal steam pressure from the boiling liquid causes saturated steam (or "wet steam") to bombard and permeate the food. Thus, higher temperature water vapour (i.e., increased energy), which transfers heat more rapidly compared to dry air, cooks food very quickly.