Why are household 304 pressure cookers resistant to salt corrosion?
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I have a Supor 304 pressure cooker at home; it’s been in use for 5 or 6 years. I use it to cook ribs and similar foods once every week or so, and I always add salt when cooking. Logically speaking, 304 material shouldn’t be resistant to chloride ions, but the pressure cooker seems to be working fine. Could any experts help explain this? I’m also quite worried; I’m afraid the pressure cooker might suddenly stop working and explode on that day
The pressure isn’t high, so it won’t have a significant impact; mainly, the contact time is short, and a stable corrosive environment has not yet been formed before you start washing.
;In my family, salt is usually added only after the food is cooked
Thank you to the experts up there for their explanations. Haha, it’s mainly the elderly who cook; when I explain to them to add salt later, they simply don’t understand and won’t change their behavior! A pressure cooker generally comes into contact with a saline solution for about half a day. This should be long enough, and the temperature is quite high too. Is it really not dangerous?
Thank you to the experts up there for their explanations. Haha, it’s mainly the elderly who cook; when I explain to them to add salt later, they simply don’t understand and won’t change their behavior! A pressure cooker generally comes into contact with a saline solution for about half a day. This should be long enough, and the temperature is quite high too. Is it really not dangerous?
Well, don’t cooking pots at home usually have a coating on them? I think it serves some protective purpose.
There is a passivation layer, and there isn’t enough time for electrochemical reactions to occur; you wash the pot right away. Even with 304 stainless steel, pitting corrosion starts to occur only when the concentration exceeds 150 ppm. Please ask an expert for guidance
It is due to the protective passivation layer on the surface.
Salt corrosion takes some time. This time is long enough for a pressure cooker, but too short for the equipment’s pipelines.
Isn’t there still a corrosion margin for corrosion? How many millimeters thick is the wall of a pressure cooker? When a pressure gauge is used, the pressure reaches only 50 kPa; it’s not a big problem if the vent hole isn’t blocked. Usually, problems arise when the vent hole gets blocked