Stainless steel pressure cookers have a wide range of applications. Household users primarily employ them to quickly cook tough ingredients (such as pork ribs or tendon), prepare baby food (such as pumpkin or carrot purées), or make fermented foods (such as yogurt or sweet rice wine). In commercial settings, restaurant kitchens use large-capacity pressure cookers for batch processing (such as braising beef or steaming seafood), while food processing plants utilize them for industrial workflows like canning and legume blanching. Additionally, outdoor enthusiasts opt for portable pressure cookers (1–3L capacity) to quickly cook rice or heat canned food while camping.
Regarding industry standards, pressure cookers must obtain certification under standards such as GB 15066-2009 (*Electric Pressure Cookers for Household and Similar Purposes*) or GB 13623-2003 (*Safety and Performance Requirements for Aluminum Pressure Cookers*). Testing protocols include pressure resistance tests (maintaining 1.5 times the working pressure for one minute without leakage), sealing tests (no air ingress under negative pressure), and lid-opening tests (preventing the lid from opening when internal pressure is ≥50 kPa). Certain products intended for export must also comply with standards such as the EU's EN 60335-2-15 or the US's UL 1363, which entail additional requirements regarding electrical safety and material flame retardancy.
