Which kind of inner container is best for rice cooker?
If the question asked, I simply answer: first row, of course, ceramics and purple sand. Advantages: safe without side effects. Disadvantages: slow heat conduction power stick up crust. The second row is stainless steel liner has the advantages of fast heat conduction and safe non-toxic disadvantages: stick up rice crust. The third is composite stone liner advantages: non stick pan with respect to.
Another kind of more common is the use of stainless steel rice cooker, the price is more expensive than aluminum alloy inner container. The electric cooker stainless steel without fear of falling of non stick coating, but the cleaning of the stainless steel liner is really troublesome, often left after cooking the rice crust is difficult to remove. In view of the above two kinds of liner have respective defects, some big brands began to research, such as the United States launched a rice cooker liner using black crystal, thickness up to 2 mm aluminum alloy, and the use of space science and technology not only makes the oxidation process, higher strength, wear resistance of non stick are greatly improved; SUPOR will launch the electric cooker Tao Jing liner, ceramic mature technology in the electric rice cooker liner, the traditional chemical surface treatment processes to "natural" surface treatment, the pure natural inorganic material completely avoid pollution two paint and metal liner during cooking in a long time. Many consumers tend to prefer the rice cooker with a new process when they buy new rice cookers. In general, if your economy is relatively well-off, but also more concerned about food quality and quality of life, the rice cooker liner and black crystal ceramic liner is a good choice. If you have a lot of experience for cooking, not in cooked meal left in crispy rice cooker liner, stainless steel liner you use will be relatively easy.
Now the market is more common is the use of general alloy aluminum inner liner rice cooker, the thickness of this liner is generally below 1.2 mm, surface treatment techniques are more commonly used non stick coating. When the tank is generally at the beginning will be very effective, no dish, not stick pan, but after high temperature long, it is easy to deformation, and non stick coating on the surface of a brush is easy to fall off, the more serious is the aluminum layer off the shedding of the coatings and exposed after easily doped into the food, have adverse effects on the human body.
