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However, Aluminium has better heat transfer capabilities than Iron.
If you did use aluminium, as the metal to heat the food, do you think it would be a good idea colour it black, to increase it's light absorbtion? If so what do you think we be a good way to colour it?
Quote from: Wiybit on 03/04/2011 16:19:04If you did use aluminium, as the metal to heat the food, do you think it would be a good idea colour it black, to increase it's light absorbtion? If so what do you think we be a good way to colour it?Yes... Dark & Black is best for the absorbent part. Reflective material including possibly aluminium foil for areas you don't want to absorb heat.My problem has always been to keep my pots and pans from turning black!!!!!!!!!!I would encourage NOT painting any parts exposed to your food.You can find many dark Teflon coatings.Also consider dark colored ceramic coatings.And... if you are more adventurous... a little grease, and a good fire, and you can make anything black (outside, of course)!!!! Well cooked grease might be sufficient even without the fire.
beans turn out really soft (if you presoak them).
Mind how you go with the beans there. Some types of beans remain a bit poisonous unless you cook them above a certain temperature.
When it's boiling, the temperature cannot exceed 100░C (or a bit less if you are at a higher altitude)
Yes, i've thought about pressure cookers. This oven isn't the right shape though. I haven't seen any pressure cooker that would fit inside, they are too tall.
would the height of the pressure cooker make much difference? We have one that is about a foot in diameter, and maybe ten inches in height. Would something like that work?