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boiling water will cook it evenly but if you put it straight on with pressured heat it will cook faster. why? heat when pressured becomes extremely hot causing things to cook faster.

As the pressure rises, the temperature of the water and steam inside the sealed pot (the pressure cooker) also rises above the normal 100ºC (212ºF) boiling point temperature.

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Q: Why is a frying pan and a casserole dish better for a pressure cooker?
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