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*update* Correction....frontpage currently has the insignia for $25 @ Best Buy
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I used the "default" for manual 4 minutes which I guess is high....don't think I've ever cooked anything requiring low.
Because I'm using a $30 insignia model that doesn't have those features.
Although I have not personally used the ceramic non stick it has to be better than the cheap pot insignia includes. Personally I'd go stainless, then ceramic and finally the plain teflon one.
*update* Correction....frontpage currently has the insignia for $25 @ Best Buy
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Originally the Insignia was sold as not having a teflon coating nor any BPA's. It's manufactured by the same manufacturer as the instantpot - if you take the base off and compare it with the instantpot, the heater, t-stat, pressure switches, are all the same.
Honestly I see no real need to change. I can manual adjust time for what I cook using recipes from the net. If I want to souse vide I have both a machine you sit bags down into as well as an immersion stick that can be mounted to side of the instant pot pot or a larger stock pot. Before that I purchased a controller from ebay you used with a manual on/off crockpot that would let you set a temperature . You plugged the crockpot into the controller and the controller to power...when temp deviated it would turn the crockpot off/on as needed to maintain the temp. This was my first intro to souse vide back when the units still cost north of $150 and later I purchased the other machines.
Now, when you add pressure, the water can increase well past 212 without boiling. Hence my post. I have my doubts on this method as the water temp can go WELL past optimal for even black teas without the water actually boiling. 240F @ 10psi. InstantPot Max gets to 15psi.
Yup better off using a sous vide for making large batches of tea and it will always come out perfect
I'd never considered this but that's a great idea