Cooking pot

Abstract

The invention discloses a cooking pot which comprises a combined pot body. The combined pot body comprises an inner pot and a material bag reaction pot which are sequentially sleeved from inside to outside, a specified gap is formed between the inner pot and the material bag reaction pot to form a reaction area, a reaction material bag is placed in the reaction area, and a closed ring connected with the upper end of the material bag reaction pot is arranged at the upper end of the inner pot. The cooking pot is characterized in that at least three pressure release valves are arranged on the closed ring and can adjust pressure release intensity. Heat is released by the aid of reaction of a heating bag and water, the water vapor temperature is increased by changing a pressure value in a reaction vessel, multiple cooking modes can be realized, the oil temperature can be controlled when the cooking pot is used for stir-frying, deep frying and frying, and oil smoke harming human body health is avoided.

Description

technical field [0001] The invention relates to a cooking utensil, in particular to a cooking pot which utilizes water vapor as a cooking heat source, and the temperature of the water vapor can be adjusted, so that food can be cooked with various media. Background technique [0002] Cooking is the thermal processing of food raw materials to process raw food raw materials into mature foods. During the cooking process, the purpose of heating the food is usually achieved by conducting heat through the medium (such as water, oil, air, etc.) in the container (such as a pot) or the container itself. Currently, the most commonly used heat sources for cooking are gas and electricity. For example: rice cookers, induction cookers, etc. that use electric heating, and gas stoves that use open flame heating. Although the use of electricity or gas as the heat source for cooking brings great convenience to the cooking process, but in environments where electric sparks or open flames are ...

AI Technical Summary

Problems solved by technology

Therefore, the existing cooking containers that use chemical energy as a cooking heat source, even if the food to be cooked is placed in a pressure atmosphere, the taste and nutritional content of the food cooked are not as good as those cooked under normal pressure.

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