Question by CindyLou Who from Whoville: Seniors, Would “Pressure Cookers” be really safer now than the past?
My mother had one back in the 1950′s that exploded and it was lucky that she wasn’t near it at the time and it scared her and never used it again. But she doesn’t even trust the new ones of today and I would like to get one. They seem better made. What has been your experience with a Pressure Cooker? The past or the newer ones?
**EDIT** Thanks for all the answers. It’s hard to pick the best. But I think I’m going to stick with the Microwave and Crock Pot, and Oven…..lol.
Best answer:
Answer by Patti
My mother-in-law was canning beans in the 80′s and one of the jars broke and the beans clogged the steam vent. The explosion ruined her stove, coffee maker and a couple other things and the lid flew up through the attic and into the ceiling that they had just remodeled a couple months before. My father-in-law avoided injury or death by less than a minute, he had just gone in the kitchen and got a cup of coffee and sat down in the living room. Took her a couple days to clean the glass and beans off of everything in the kitchen. She was fortunate that the propane stove didn’t explode too. Insurance paid for the damages.
I was scared of them after that, but still canned foods and used the smaller one for cooking meat, used it so much I had to replace the gasket. When I moved to town I didn’t can and sold my pressure-canner and cooker. I see a pressure cooker almost every time I go to several garage sales in a weekend. They all need a new gasket or weight and the local hardware store that used to carry every type of those went out of business about 15 years ago.
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I’ve never used a pressure cooker in my life and I’m not going to start now. I was always afraid of them. I’ve gotten along without one for a long, long time and I don’t think my cooking has suffered one bit.
They have always scared me, I won’t use one.I used to work in a kitchen and one of those exploded(because a cook opened it a few seconds too soon) and knocked out a whole wall. Reportedly they are safe if used properly. However, the ones they make now are so thin I’d just as soon use an old fashioned Dutch oven.
The name, itself, sends up a red flag for me, so I’ve never, ever considered using one.
My ex mother in law used them constantly. One time hers blew, this was back in the late 70s, and I’m sure she had that one for a long time. I don’t know about new ones. I would think they all work on the same basic principle. After seeing hers explode, I said I would never use one and I have not.
The one I have is 7 years old. I use it often. It has a relief notched out on the side of the lid so if it gets too much pressure the seal will bulge out in that spot and relieve pressure on it’s own. I have tested it (not intentionally) on occasion and it did not blow up. My mom had one of the old ones when I was a kid and she treated it cautiously. My newer one is nothing like it.
I lost the pressure valve to my old one, so my husband bought me a new one. It is a different shape, and water comes out of it before it gets pressure in it. It is a “Mirro” brand, but not as good. I think the thing in it that was rubber is now some type of plastic, and it seems as if it may have shrunk and does not fit correctly. I have to stick a paper towel in between the handles to keep the water from going down onto the burner. The pressure valve for my old one costs as much as the whole new pot cost, but I am going to order it because they cook so much faster and leave less heat in the house when it is hot. I canned green beans in a pressure canner, and they were the best canned green beans I have ever had. Those in the store are terrible (in a can). I do not like frozen green beans either.
I never had any trouble with mine (made by Lagostina, with a different type of lid than most other makers), but I wasn’t overly pleased with the way the food turned out. I prefer a slower simmer in a cast iron pot. So, I don’t use the pressure cooker any more; now it is used to hold utensils and whisks.
They are much safer now. but not many people use them because of its history.
I use my pressure cooker on a regular basis. I had one that blew up in 1973.
My neighbor came to the door and I was talking and did not adjust the burner.
I was cooking beans and every bean blew out all over the ceiling. What a mess.
Today’s pressure cookers are built with multiple safety features that ensure that cooks won’t have the same explosion issues as in pressure cooker lore of yesterday. For instance, lids have locks that must be activated before the pressure builds, and these locks won’t open until the pressure inside has been released. Most cookers also have valves to release excess pressure.
I have a Presto electric pressure cooker.
I’ve had it for 10 yrs.and used it at least 100 times with no problems.
It’s one of the healthiest ways to cook.
Foods retain their flavor,Color,and nutrients.
Foods cook 3-10 times faster than conventional methods.
I highly recommend it.
That’s how they’ve been cooking Kentucky Fried Chicken for the past fifty years. I used them for 8-12 hours a day without incident, in the 1970s. I expect that if you can find one that ‘s not made in China you’ll be OK.
I am 71. Always had pressure cookers in the house. The current ones must have a CE, UL or other national or international certification before marketing.
They have multiple safety features, which make them completely safe. We use it at least thrice a day. I just now started a cycle in the kitchen before replying this.