futura pressure cooker safety valve made in china

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The inside nut (valve cover / end) on the Butterfly brand pressure cooker pictured above (made in India, and brought with the family to the United States when they moved here from India) tested positive for 120,500 ppm Lead when tested with a high-precision XRF instrument. That is more than 12% Lead — on a food-surface component of a cookware item used daily to make rice to feed children!

This particular pressure cooker was identified as the likely source of poisoning of a young boy who had a chronic / persistent low-level Lead exposure — correlated to a BLL hovering around 4.0 micrograms per deciliter for an extended period of time. The source of his exposure had remained a mystery for more than a year — until an exhaustive re-examination of every aspect of his environment revealed the (previously overlooked, mundane and seemingly-innocuous) detail that all of his daily meals included rice prepared in this pressure cooker — and led to the thorough testing of it with a precision XRF instrument].

While the rice is being cooked in this pressure cooker (any pressure cooker), water condenses up on the interior surface of the lid [in this case – where the heavily-Leaded valve nut is located], and then drips back down onto the rice. This perpetual cycle happens for the entire time the rice is cooking (roughly an hour).

Since first encountering this issue, I have tested many pressure cookers from various countries of origin — Italy, Germany, Switzerland, and others — and consistently found examples of this problematic construction across the board, with very few exceptions. The interior valves on many pressure cookers are often made of Leaded brass, Lead-contaminated aluminum, or other Lead-containing metal alloys – or are sometimes painted with a Leaded enamel.

We didn’t leave the Netherlands with one. In fact, I had hardly heard of a pressure cooker, didn’t know anybody who cooked with one and, obviously, I had never used one myself.

In Turkey we met Irene and Pierre, who were overlanding with their 3-year old son Tobias. We met again in Iran, Pakistan and India. In Pakistan Coen saw Irene’s pressure cooker: a Hawkins Futura and took an interest.

We had just returned from the mountains where we had had a hard time getting our potatoes cooked due to the altitude. Irene explained how the pressure cooker solves this: you can cook anything in little time at any altitude.

By the time we arrived in the Himalaya Mountains of India, Coen had me convinced to experiment with a pressure cooker. We bought a 3-euro aluminum pressure cooker, the cheapest to be had.

A new world of cooking opened up to us. We quickly learned that the pressure cooker provided us with the easiest and quickest way of preparing a meal.

The 3-euro version obviously didn’t last long. It took about 2 weeks before that part on top of the lid broke off. It was the weakest point of the pan, and this also makes the cooker a nuisance in terms of space in your vehicle as you can’t stack anything on top of it.

In India and Pakistan, you can find the replacement parts for these cheap pressure cookers in just about any shop, but leave it to Coen to find a more reliable solution: A Hawkins Futura 3-liter Pressure Cooker, just like Irene had had.

“Ordinary open-pot cooking is done at the boiling point of water which produces steam at sea level at 100°C (212°F). Pressure cooking works by sealing the steam in a pot so that there is a rise in pressure to a safe, controlled extent which raises the boiling point of water and therefore the cooking temperature.

The steam permeates through the food, tenderising it, infusing it with flavour, preserving nutrients, colour, texture and juices and cooking much faster. The Futura Pressure Cooker cooks food at 121°C (250°F) at a pressure of 15 lb per square inch (1 kg per square cm).”

Today, some 14 years later, we still use our pressure cooker on a regular basis. We replaced the rubber seal on the lid a couple of times, as well as 2 safety valves. Coen once unsuccessfully tried to bake (a too-large-sized) bread in the pressure cooker, which blew up the safety valve and I once cooked food but had forgotten to put water in the pressure cooker.

Truth be told, I really don’t understand why a pressure cooker isn’t used in each and every household (apart from overlanders, I mean just in every single kitchen).

We have a 3-liter Hawkins Futura, which suffices for two persons (I often cook soup and lentils for two days). Note that the 5-liter pressure cooker is not just bigger (obviously) but has a second handle on the side (which the 3-liter doesn’t have), which makes it less efficient to pack (but then most other pressure cooker brands have this too).

One day we were low on supplies and decided to fix a tuna salad. We boiled potatoes & carrots in the pressure cooker (small dices of potatoes, bigger chunks of carrots, ½ cup of water, 1 or maximum 2 minutes of steaming) and had that with the tuna salad.

Of course,​ ​this works not just for carrots or (sweet) potatoes. The pressure cooker’s’ ​secret’ is steaming the vegetables (the cooker comes with a grid for this purpose) rather than boiling them​.

As I have never cooked beans and lentils without a pressure cooker, I don’t know how long you need to cook them, but I’ve read recipes where they talk about 1 or 2 hours, or even longer. Maybe it is shorter when you soak them, I have no idea.

We hope you found this post on pressure cookers useful. Do you have any questions, please fire away in the comment section below. We’ll do our best to answer them.

2, clean the chicken in the pressure cooker, add thick ginger, spring onion, 2 root, add a tablespoon of rice wine (preferably in shaoxing rice wine) in the cleaned, Chinese wolfberry, dangshen, Chinese angelica (less put, a small piece), jujube (4, 5 grain of can, more will be a sour soup), 3 longan pulp, such as fear of lose, can get rid of angelica, add 5 g jade bamboo, pearl barley, add a little less salt (make chicken flavor), add water after a chicken an inch or so, cover the pot and valve, boil over the stove fire;

3, pressure cooker steam after changing the medium pressure for 5 minutes, and then change the low pressure for 10 minutes (can keep the soup is clear, not turbid), turn off the heat and wait for pressure cooker reduced;

Prevent blasting and emergency ventilation when the vent is blocked or the pot pressure is too high. The safety hole is actually connected to the inside but is cut off by a layer of aluminum tin metal.

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There is no international pressure cooker  organization that sets a global standard.  Pressure cooker UL Rating, which is an American Appliance Testing standard, only states that a domestic pressure cooker “operate at a nominal pressure of 15 psi (103 kPa) or less.” While in Europe the CE rating, the equivalent to the American certification, state that a “simple pressure vessel” can be above .5 bar (7.2 psi) and below 50 bar (720 PSI) . American manufactured pressure cookers adhere to a standard for pressure canners set by USDA in 1917 – 15 psi.

While some European pressure cookers are sold world-wide many of these manufacturers make a separate model specifically for the American market that reaches 15 psi.  Some European manufacturers are switching to a single model distributed world-wide that reaches 15 psi. At the writing of this article,  American pressure cooker manufacturers only sell their pressure cookers in the United States.

All recipes and cooking time charts on this website are written to accommodate both “standard” and “non-standard” pressure cookers.  When necessary,  times are written in a range – standard pressure cookers should use the shorter cooking time (13 minutes) and non-standard pressure cookers the longer (20 minutes).

This comes down to the difference in measuring systems between the United States (imperial) and the rest of the world (metric).  Pressure in the rest of the world is measured  inkilopascals (kPa) and bars while the U.S.it is measured with pounds per square inch (psi).

European manufactured pressure cookers are designed to cook at 1 bar or 100 kpa (metric pressure measurements) and that translates to 14.5 psi (this is rounded up to 15 psi) but American manufactured pressure cookers are designed to reach a full 15 psi (see below, for information on electric pressure cookers).

The rise in pressure inside the pressure cooker directly correlates to the rise in boiling point – the maximum cooking temperature that can be achieved at a given pressure.

The pressure cooker adds pressure above the current atmospheric pressure. Since there is a pressure difference in the atmosphere between one altitude and another, the pressure cooker’s pressure will vary accordingly.

Moving up in the atmosphere, or going to higher altitude, the atmospheric pressure decreases.  So in Denver Colorado (about 5,000 feet) the atmospheric pressure averages only 12.2 psi- add 15 psi of pressure generated by the cooker and there the food is cooking at just 27.2 psi of absolute pressure -almost 3 psi less pressure than pressure cooking at sea level!

The same 15 psi pressure cooker will cook 15 psi in San Francisco, California (sea level) but only 12.5 psi in Denver, Colorado (5,000 feet).  Now, “standard pressure cooker” has become “non-standard” in Denver.  This means that the recipes will need the same timing adjustments used  for non-standard pressure cookers (see pie chart, above).

Increase pressure cooking time by 5% for every 1000 ft above 2000 ft elevation (see table, below). Multiply the recommended cooking time by the number on the table. The result will likely be a decimal value just round that up to the next minute.

The transformation from a Renaissance “bone digester” invented by French scientist Denis Papin (in 1689) to pressure canners (1905)  and finally to the pressure cooker we know today began in 1926. The Home Exhibition in Paris introduced the first model for home use. The pressure cooker made it out of Europe and into the United States via the 1939 New York Fair where the National Pressure Cooker Company launched the first U.S. model.

Aluminum pressure cookers took off in the U.S. and many companies began producing them. Then, America’s involvement in WWII halted the production of pressure cookers and their factories were dedicated to producing munitions for the overseas war.

Once the war ended, European and American pressure cooker manufacturers began to develop and produce pressure cookers independently from each other. While in America unscrupulous factories made and sold sub-standard pressure cookers – that eventually went on to mar the cooker’s reputation and halt innovation- European manufactures continued to develop, perfect and innovate their designs adding multiple redundant safety mechanisms, selectable pressure levels and more features.

The 90’s started the trickle of European manufactured pressure cookers, and their features into America. It’s also when the patent for the first electric pressure cooker was filed by Chinese scientist, Mr. Yong Guang Wang.  The electric pressure cooker was developed independently from stovetop pressure cookers in that they were based on the ever-popular electric rice cookers (hence the resemblance) and are manufactured in a range of pressures – depending on the manufacturer or design team.

At the time of the writing of this article, most electric pressure cookers reach 15 psi but they do not cook at 15 psi.  As illustrated by the graphic below – electric pressure cookers reach 15 psi briefly during the warming process.

Electric pressure cookers build pressure up to 15 psi but then maintain a lower pressure during the cooking.  In the  graph below the “operating pressure” is 11.6 even though the cooker reaches 15 psi while it’s building pressure. “Operating Pressure” is the true pressure at which an electric pressure cooker cooks.

Valve Release Pressure – the pressure at which the main regulating valve releases pressure (2 to 4 psi more than the operating pressure depending on the manufacturer).

Electric pressure cookers will have the “valve release pressure” written in very small text on the underside of the pressure release valve either on the plastic housing, or the metal part of the valve.

Saving time is the number one reason to invest in a pressure cooker. Yet, you will also get the added bonuses of easier clean-up, improved meal prepping, and less effort in bringing delicious meals to the table. With this in mind, we consider the Instant Pot Pro Pressure Cooker the overall best option for a multi-cooker and the T-fal Clipso Pressure Cooker the overall best stovetop pressure cooker.

When purchasing a pressure cooker, important factors to consider include your cooking style, the safety features that help you feel comfortable, and whether you would prefer a modern appliance that you can set and step away from or a more traditional stovetop model that requires supervision while cooking.

Multi-functional electric pressure cookers are ideal for "set it and forget it" cooking. There is a short learning curve to master the machine depending on the number of presets and programmable functions. The time saved cooking, however, is worth the initial trial and error.

Stovetop pressure cookers, on the other hand, are low-tech yet need more supervision while cooking. Stovetop options require no counter space, are often used by professional chefs, and many are compatible with induction stovetops. Plus, being able to submerge the whole unit in water for quick cooling is an advantage of stovetop models.

Many challenges with stovetop pressure cookers are due to user error and inexperience. They are less foolproof and require more time to master than their electric counterparts. Chefs tend to prefer stovetop pressure cookers and, of course, being present during cooking. For home cooks drawn to hands-off convenience, electric pressure cookers take the guesswork out of cooking and offer pre-programmed settings, from baking to air frying, with no need for prior experience.

Manufacturers now equip pressure cookers with safety features, so you don"t have to vet newer models for locking lids, quick-release steam valves, and the like. Otherwise, safety depends on following the manufacturer"s instructions.

Once you determine your pressure cooker style and needs, don"t forget about how much counter space and storage space it will require. Also, don"t plug the fancy coffee maker and electric pressure cooker into the same outlet unless you have ample power.

Industry experts, user feedback, and extensive market research guided this review of the best pressure cookers. We evaluated pressure cookers on cooking style, safety, storage, and ease of use, keeping in mind various levels of experience. From there, we narrowed our selection to the seven best-performing pressure cookers in categories relevant to home cooks.

First, a quick chemistry lesson. A pressure cooker is a pot with a gasket used to seal a tight-fitting lid, thus trapping heat and moisture while cooking. "With that tight seal, you"re cooking under extreme pressure because steam does not escape. The boiling point of water goes up beyond the normally expected 212º Fahrenheit, which happens at standard atmospheric pressure," Nguyen says. "You cook faster, as a result, flavors are extracted well, and there"s little evaporation."

This makes pressure cookers a smart choice for preparing tougher meats, like briskets or rump roast. Some countertop styles resemble mini-robots with multiple functions and features, while stovetop models often have automated temperature and pressure control without the frills.

"Pressure cookers can be dangerous," says Rondeno, "As the pressure is released, it can result in steam burns and liquids releasing if not careful. Modern technology has made it safe for pressure cookers to be used by consumers." Times have changed, but it"s still key to pay attention to the instructions and use proper care while cooking.

"Our family had one in the 1970s that blew its lid off," Nguyen says, "By comparison, modern pressure cookers are easy to operate and very safe. You just need to read the instructions manual and follow them when operating the cooker, whether it"s a stovetop model or an electric one." Powell has similar advice, "Expanding rubber gaskets, locking lids and timers help make this a safe product. Always follow the directions for each pressure cooker that you are using."

Yes. As a multi-cooker, the Instant Pot can function as a rice cooker, slow cooker, air fryer, and more. But, pressure cooking is its primary purpose.

Pressure cookers are used to speed up the time it takes to cook dishes like stews, beans, stocks, and braised meats. Large meats, from whole chickens to racks of ribs, are often cooked in these appliances, too.

"Many things that can be made in a slow cooker can be made fast in a pressure cooker — stews, beans, and bone broth, for example," says Nguyen "I adore the cooker for noodle soup broth (hello pho!) and vegetable stock. It"s fantastic for quickly cooking beets (I never roast them anymore!). I regularly use my Instant Pot multi-cooker for yogurt."

Rondeno notes that using a pressure cooker saves you time in the kitchen, as it cooks food fast and doesn"t require much hands-on work. Another key benefit is that pressure cookers amp up the flavor of a dish. As Nguyen says, "Electric multi-cookers are great for set-it-and-forget-it modes of cooking. You do need to play with it when using one on a recipe not designed for pressure cooking to avoid overcooking things. Once you get the hang of it, the cooker can be a BFF for folks who want and need to put food on the table fast."

RMP6TKTW–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RMP6TM0T–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RF2F4JD0E–A steel pressure cooker is cooling on a fabric trivet on wooden table. The pressure valve is released and steam is coming out as the system gets depre

RMT94YD7–Papin holding a diagram of a steam engine, lithograph, 1689. Denis Papin (August 22, 1647 - 1712) was a French physicist, mathematician and inventor. He worked with Robert Boyle from 1676-79, publishing an account of his work in Continuation of New Experiments (1680). During this period, Papin invented the steam digester, a type of pressure cooker with a safety valve.

RMT965J2–Color enhanced lithograph of Papin holding a diagram of a steam engine, 1689. Denis Papin (August 22, 1647 - 1712) was a French physicist, mathematician and inventor. He worked with Robert Boyle from 1676-79, publishing an account of his work in Continuation of New Experiments (1680). During this period, Papin invented the steam digester, a type of pressure cooker with a safety valve.

RMMR3X05–Illustration depicting Papin"s steam engine (1707) for pumping water from mines. It was the first engine to use the safety valve he had invented twenty-seven years earlier for his "digester". (1647-1713) a French physicist, mathematician and inventor, best known for his pioneering invention of the steam digester, the forerunner of the pressure cooker and of the steam engine. Dated 19th century

RMG5CGM2–A general view of the Upper Clarendon Road in Victoria Crescent, St Helier Jersey near to where, the Royal Court in St Helier heard, Damian Rzeszowski, killed six people, including his wife and two young children, in a brutal knife attack acted like a "pressure cooker with no escape valve" as his marriage collapsed.

RMP6TM5C–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RMMR3WYE–Illustration depicting Papin"s steam engine (1707) for pumping water from mines. It was the first engine to use the safety valve he had invented twenty-seven years earlier for his "digester". (1647-1713) a French physicist, mathematician and inventor, best known for his pioneering invention of the steam digester, the forerunner of the pressure cooker and of the steam engine. Dated 19th century

RM2HYYX3D–United States. 08th Feb, 2022. A person"s hand adjusts the pressure valve on an Instant Pot pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Sftm. (Photo by Gado/Sipa USA) Credit: Sipa USA/Alamy Live News

RMP6TKXM–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RM2HTMTBX–Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends.

RM2HYYX6M–Lafayette, United States. 08th Feb, 2022. Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends. (Photo by Gado/Sipa USA) Credit: Sipa USA/Alamy Live News

RMP6TM37–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RM2HTMTB5–Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends.

RM2J333FR–Lafayette, United States. 08th Feb, 2022. Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends. (Photo by Gado/Sipa USA) Credit: Sipa USA/Alamy Live News

RM2HTMTB7–Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends.