Is a stainless steel pressure cooker good? What are the hazards of a stainless steel pressure cooker?

The stainless steel pressure cooker is a must-have in every family kitchen. Its high temperature and high pressure characteristics save a lot of cooking time and it is a good kitchen helper. However, stainless steel pressure cookers also have certain hidden dangers. They can easily explode under high pressure and high temperature, especially some that do not meet quality standards and contain special ingredients. Especially after long-term cooking, the compounds in the container can easily react with food and be eaten. Long-term consumption will cause certain harm to the body, so special attention should be paid to their selection and use.

Disadvantages of stainless steel pressure cookers: expensive, cannot be quickly cooled with cold water, not suitable for frying, and easy to change color on gas stoves or electric stoves.

The hazards of stainless steel pressure cookers

Hazard 1

Generally, it is not toxic, and utensils made of stainless steel are beautiful and durable. However, unqualified stainless steel pots may pose a safety hazard. When using unqualified stainless steel pots, some compounds may dissolve out of them. If the human body ingests them repeatedly, they will slowly accumulate in the body. When a certain limit is reached, it will endanger human health.

Unqualified stainless steel pots generally fail because of excessive chromium. Chromium is an essential trace element for the human body and plays a special role in the body's sugar and lipid metabolism. Trivalent chromium is an element beneficial to the human body, while hexavalent chromium is listed as one of the chemical substances harmful to the human body and is one of the internationally recognized carcinogenic metals. Therefore, when purchasing, you must choose brand products with good quality.

Hazard 2

Stainless steel pressure cookers that are used for too long or exceed their service life may explode.