Pressure Pan vs Pressure Cooker: Are The Similar?

Pressure Cooker vs Pressure Pan
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Pressure Cooker vs Pressure Pan

Pressure Pan vs Pressure Cooker

Pressure pan vs pressure cooker; both work on the same principles. The two types of pan both use high-pressure steam for cooking food faster than would otherwise be possible. Both types of cookers have their supporters. So which is best for you?

First up, it is important to know how a pressure cooker and a pressure pan work before we can look at the differences between them.

Pressure cooking is based on steam power. As the pot heats up, steam is formed from the liquid, and the food reaches far higher temperatures than is obtainable with other forms of cooking. This means cooking time is much faster. The process also forces liquid into the food, so it makes even tough meat way more tender.

The most noticeable difference between a pressure pan and a pressure cooker comes down to shape. A pressure cooker is shaped like a deep pot like a large saucepan. A pressure pan is shallower, shaped like a deep frying pan. Both have the usual seal and valve.

A pressure pan is designed to be used on the hob. It reaches temperature very quickly, and because of the flat round frying pan shape, it is very efficient at browning meat. This type of pressure cooker can actually be faster than a conventional pressure cooker. However, many models are extremely noisy, which can be alarming for new users.

A pressure cooker is more versatile than a pressure pan. You can cook in many different styles, and you have a more extensive choice of models.  Some pressure cookers are designed to be used on the hob, but many people opt for an electric model – a freestanding, self-contained cooking unit that does not require an outside heat source.

Many pressure cookers come with extra features, such as timers, so they can be programmed to come on automatically. You can cook in a variety of ways, and you can leave the pressure cooker unattended. Modern models are generally quieter than older models and pressure pans.

A pressure pan, by contrast, is a lot more basic. You can only fry (sauté) or carry out basic pressure cooking.  You are slightly restricted by size because a pressure pan is not as big as a pressure cooker. Also, you do need always to supervise the cooking process. You cannot leave a pressure pan unattended on the hob, in the same way as you can leave an electric pressure cooker to get on with it.

One advantage of a pressure pan over a pressure cooker is that because it is more basic, there is less to go wrong. Many people use the same pressure pan for decades. In general, a pressure pan can be cheaper to buy than a pressure cooker too.

However, there is a wide range of pressure cookers on the market, so although you can pay top dollar for the best state of the art pressure cooker, there are plenty of inexpensive options too.

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