Why do Pressure Cookers cook faster and better than open Saucepans?

  1. Longtail profile image64
    Longtailposted 6 years ago

    Why do Pressure Cookers cook faster and better than open Saucepans?

  2. ackman1465 profile image61
    ackman1465posted 6 years ago

    They cook things (liquids) faster because they allow the liquids to become hotter.  IF you have an open saucepan with water in it (say, to boil broccoli) then the water reaches 212 deg then boils and evaporates....  IF you have the same arrangement EXCEPT with a pressure top on the saucepan, the water temperature can increase to a higher temperature before it boils.  That higher temperature is a function of how high is the pressure in the "pressure cooker."

    There are temperature/vapor pressure charts that will tell you just what temperature you will get, based on the pressure in the cooker.....

  3. Bits-n-Pieces profile image78
    Bits-n-Piecesposted 6 years ago

    Great steam pressure is accumulated in the tightly closed pressure cooker. Now the greater the pressure the higher the boiling point, so that although the heat is very great the water in the pressure cooker takes a long time to actually boil. It is this greater heat and the "action of "high-temperature" steam that is responsible for the good and speedy cooking.

 
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