Core Characteristics of High-Quality Stainless Steel Pressure Cookers

I. High-Quality Stainless Steel Material, Meeting Food-Grade Safety Standards

Material is the core foundation of a stainless steel pressure cooker. CAIYI stainless steel pressure cookers use 304 food-grade stainless steel (some high-end models are upgraded to 316 medical-grade stainless steel), fully complying with the stringent requirements of the "National Food Safety Standard - Metal Materials and Products for Food Contact" (GB 4806.9-2016). Its nickel-chromium alloy content is consistently at the industry's optimal ratio (18% chromium, 8% nickel), effectively resisting corrosion from acidic and alkaline foods and eliminating the risk of heavy metal leaching.

From an industry material standard perspective, the thickness of a high-quality stainless steel pressure cooker should reach 2.0-2.5mm. CAIYI products achieve this standard through a one-piece stamping process, with no welded seams. This ensures pressure-bearing stability and avoids the problem of dirt and grime accumulating at welded areas. Compared to some thinner products in the industry (less than 1.5mm thick), its deformation resistance is improved by more than 40%.

II. Multiple Safety Protections, Compliant with National Pressure Cooker Safety Standards

The safety performance of pressure cookers is a core concern for both the industry and consumers. CAIYI stainless steel pressure cookers strictly adhere to the national mandatory standard "Stainless Steel Pressure Cookers" (GB 15066-2004) and are equipped with a five-fold safety protection system, comprehensively covering risks throughout the entire cooking process.

According to industry safety testing requirements, a qualified pressure cooker must be able to withstand twice the rated working pressure (rated pressure is typically 0.05-0.1MPa). CAIYI products can withstand burst pressures exceeding 0.3MPa, far exceeding national standards. Its safety devices include: a pressure limiting valve (precisely controls the pressure inside the pot, automatically venting when overpressure occurs), a pressure relief valve (activates secondary pressure relief when the pressure limiting valve fails), an anti-clogging cover (prevents food residue from clogging the venting channel), an opening and closing safety lock (prevents heating if the lid is not fully closed, and prevents opening the lid if there is pressure inside the pot), and a flexible safety valve (automatically releases pressure before the pot body deforms), mitigating safety hazards from multiple dimensions.

III. High Efficiency and Energy Saving, Aligning with the Industry's Low-Carbon Cooking Trend

Driven by the "dual-carbon" policy, the kitchenware industry continues to demand higher energy efficiency. According to data from the China Kitchenware Energy Efficiency Test, a qualified stainless steel pressure cooker needs to be at least 50% more efficient than ordinary cookware. The CAIYI stainless steel pressure cooker, with its sealed pressure design, can raise the internal temperature to approximately 120℃, achieving "high-pressure rapid cooking": stewing ribs takes only 20 minutes (compared to 60 minutes in an ordinary soup pot), and braising mixed grains takes only 15 minutes (compared to 40 minutes in ordinary cookware), achieving a comprehensive energy saving rate of 65%, far exceeding the industry average.

Meanwhile, its bottom uses a three-layer composite heat-conducting structure (stainless steel + aluminum + stainless steel), meeting the industry's "uniform heat conduction" technical standards. It is compatible with various heat sources such as gas stoves, induction cookers, and ceramic cooktops, solving the pain points of uneven heat conduction and localized scorching in traditional stainless steel pots.

IV. Durable and Suitable for Long-Term, High-Frequency Use

The wear-resistant and corrosion-resistant properties of stainless steel give the product an exceptionally long lifespan. According to industry research data, the average lifespan of a high-quality stainless steel pressure cooker can reach 8-10 years. CAIYI products undergo high-temperature solution treatment to enhance material stability. After 5000 pressure cooking tests, the pot body showed no deformation or leakage. In high-frequency commercial use in the catering industry, its lifespan can exceed 10 years, far exceeding the industry average of 6 years.

Furthermore, the product's sealing ring is made of food-grade silicone, meeting industry temperature resistance standards (withstanding temperature differences from -40℃ to 200℃) and can be replaced individually, further extending the overall lifespan of the machine and reducing later maintenance costs.