pressure cooker steam coming out of safety valve made in china

Pressure cookers have become commonplace in modern households, and their improved safety features have made them twice as popular. In the past, pressure cookers earned a dark reputation for explosions, but today, most pressure cookers have a minimum of 10 or more safety features.

That said, when the pressure cooker safety pressure valve starts leaking, you should know the cause because pressure cookers must release steam to stay safe.

You find many pressure cooker safety valves on top of the lid near the handle, but this depends on the type. If you see a leak from here while pressure cooking, that doesn’t always mean danger.

The safety valve releases the steam to lower the pressure to safer levels and regulate the pressure. The newer models, like the electric pressure cooker, even release the steam using a computer chip. A pressure cooker model like this will release light vapors or condensation from the safety valve, which doesn’t pose a danger.

Important to note: The safety valve leaking doesn’t pose a danger as long as the pressure cooker continues to build to the desired PSI. Once you reach your desired PSI, the safety valve should stop leaking altogether. If it continues to leak, that indicates pressure control failure.

Pressure cookers will open the safety valves enough to release the pressure cooker steam building in the pot. This causes a hissing sound or rattling sound. Don’t feel intimidated that is normal. If you wanted a quieter pressure cooker, electric pressure cookers don’t make as much noise.

You must maintain consistent pressure to ensure that the pressure cooker will cook the food all the way through. Safety valves can be bought and replaced if you have a broken one. However, buy a quality safety valve from any of the reputable brands to ensure the quality.

Manufacturers made safety valves to protect consumers from exploding pressure cookers. If you have a defective safety valve that doesn’t leak, you could use it. You could use it, but you wouldn’t be wise to do it. Don’t do this.

Safety valves let out the dangerous excessive steam. When they leak, they let out steam unnecessarily, and the pressure cooker won’t cook the food. On the other hand, when defective and closed, you have a higher risk of it exploding. Never use a pressure cooker that has either a leaking valve or a defective valve.

You don’t want to see steam exiting the safety valve because the leaking from high pressure can put you in a dangerous situation. The escaping steam can cause second and third-degree burns if exposed to the skin. If you notice a leak, immediately turn off your pressure cooker from the heat source and release the steam. Even smaller leaks pose a danger.

Steam exits from the safety valve of your pressure cooker because of a broken disc, or rubber gasket, on the inside. Because of this, it releases too much steam and the vessel never boils. If you have damage to the valve, you will see a hole in the valve.

Warning: Working on the safety valve yourself does pose a small level of danger. Do this at your own risk. If you don’t want the risk, then take it to an authorized service center. A utensil repair professional can also repair this, but it depends on how much damage was done to the pressure cooker.

Buying a low-quality pressure cooker could be the cause of why these products don’t last long. They have a proneness to issues. You should also clean and maintain your pressure cooker after each use because it can begin to leak if not cleaned properly.

As we said, you can use two methods to replace the safety valve if you have a leak: You can replace it from the inside of the lid, or you can replace it from the outside of the lid. Before attempting either consult your user manual.

To replace the safety valve from the outside, you will use a screwdriver on the outside to turn the screw, while you hold the screw and keep it from twisting on the inside. Once it releases, use a cotton swab to clean the inside of the hole.

Check for surface damage as well to make sure that you don’t have structural problems. Examine the o-ring as well to make sure that it doesn’t have defects. Replace the safety valve with the new one and tighten it up.

From the inside, you will use a wrench to unscrew the safety, while the screwdriver will hold the screw in place. Once you have released it, do the same thing as you did with the first method. Replace the safety valve and tighten it back up.

While you can replace them via the DIY method, don’t try to fix a broken safety valve. The replacement parts only cost between $2 to $17 to replace a safety valve. Buy from a genuine brand because it guarantees that you fix the problem.

Considering the cheap cost, you may want to buy a spare because you can replace it at a moment’s notice. When the pressure reaches a dangerous level, the safety valve acts as the canary in the coal mine. This blows out before it explodes. The safety valve attempts to bring the pressure back down to a normal level.

Never use a damaged valve because it doesn’t provide the same level of protection. You may experience similar problems as before like the valve leaking, or the valve shutting down altogether. Both scenarios put you in a dangerous situation.

The safety valve leaking poses a danger at the first sign of damage. With that in mind, a leak only gives you one example of what can happen to them. You should replace the safety valve whenever it becomes cracked or brittle. As soon as you see the damage, replace it.

Inspect the safety valve for signs of wear before each use. Another reason that manufacturers say to only fill the pressure cooker two-thirds full is that it ensures that the food doesn’t block the safety valve. The pressure cooker will build a dangerous level of pressure if that happens.

Let’s say that the food blocked the pressure release valve. The safety valve may melt to release the steam. That becomes the last stop before the pressure cooker explodes. The valve helps to maintain the pressure levels. While you have other safety features, this component especially protects you.

Thorough cleaning after using your pressure cooker will go a long way to helping it stay in tip-top condition. Handwash the pressure cooker lid with soap and warm water. Never put a pressure cooker in the dishwasher because this can be hard on the more sensitive components like the gaskets and rubber ring or seal.

A leaking safety valve doesn’t always mean danger, but look for the cause if it continues after you reach the desired PSI. Some steam leaking is normal, but you shouldn’t see an excessive amount of it leaking. That indicates that your pressure cooker has too much pressure.

Never try to repair a damaged safety valve. You can simply replace them, but if you don’t feel comfortable doing it yourself, hire a professional. Always pay attention to leaks because they can stop your pressure cooker from building pressure.

The safety valve inside a pressure cooker is a safety backup mechanism that comes into effect when the pressure inside the cooker turns uncontrollably high and finds no path to escape.

To release steam, the cooker has pressure regulating valves that Jiggle or extend outwards with the help of spring. Some release steam with the help of a computer chip!

If for any reason, the pressure regulating valve fails to release steam, the excessive pressure causes the safety valve to open up and release steam in a controlled way.

The other valve is located a little away from the pressure regulating valve. It is screwed on the lid of the cooker and is made up of synthetic rubbers like neoprene or hardened Viton.

If you see pressure steam coming out of the safety valve, it does not signify danger. It only points to some possible dysfunctions that need to be taken care of.

Damaged Gasket. A gasket is a rubber ring that helps to seal the cooker. A damaged or uneven placement of the gasket could lead compromise the seal of the cooker leading to pressure escaping from the safety valve.

Cheap quality pressure cookers made from an unknown brand are a safety hazard as they compromise on health and protection of the consumer. Low-quality safety valves malfunction easily causing steam to escape.

If the quantity of food and water is too less and water boils away, it can result in a burnt and empty cooker. Since the temperature and time duration is not controlled, the temperature inside the cooker becomes excessively high quickly leading to the safety valve breaking down.

If the pressure cooker is placed on a large flame, the flame starts licking the side walls leading to excessive temperature building and safety valve destruction

If the pressure cooker is not regularly cleaned and maintained, it can clog the pressure regulating valve forcing the safety valve to emit steam out of the cooker.

Some models come with a sealing feature that needs to be set manually. Forgetting to turn them on can cause the steam to escape from the safety valve.

For traditional pressure cookers, failure to manually adjust the temperature and pressure causes excessive pressure build-ups causing the safety valve to break or melt.

You can replace the safety valve from the outside by holding firmly the inside part so it doesn’t move. Use a screwdriver to rotate and twist the screw on the outside until it comes off.

Always buy from trusted brands as they ensure quality checks when it comes to material and usage. No amount of budgeting should compromise your safety and good health.

Make sure the rubber rings and the lid of the cooker are closed properly and in correct alignment. If the rubber ring has become loose, it is best to replace it.

Follow the tips above to avoid steam coming out from your safety valve. If, despite all precautions, the safety valve opens up, replace it with a new one.

General wear and tear are bound to happen in any cooking vessel over the years so don’t worry about it much. Fix the cause and all the best cooking scrumptious and healthy food!

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.above...increase by..or multiply by..

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.

Such a valve assembly is known from German laying-open print DOS No. 2,606,676. The pressure relief means thereof consists of a check valve which also serves as a safety valve. It has a valve housing of a resilient material which is fitted into a hole in the cover in the vicinity of the cooking valve aperture. The closure body is designed as a shaft-shaped valve body, transverses the valve opening and supports two spaced valve disks inside the cover as well as a dome-shaped head outside the cover. The head abuts against the valve opening in the pressureless state. As the pressure builds up in the pressure-cooker, however, the valve body is lifted and the upper valve disk closes off the valve opening internally so that the pressure in the cooker can build up. When the pressure becomes excessive, the upper valve disk can move outwardly through the valve opening of the valve housing. This allows steam to escape through the valve opening. The second valve disk preventing the valve body from being blown off the cooker although it does not obstruct the escape of steam. The cooking valve usually comprises a spring-loaded valve and a displaceable pressure indicator for the cooker which is located therein and is also spring-loaded. The springs press against the interior of a cap which is adapted to be screwed on to the valve housing. In the known valve assembly, the cap of the cooking valve has an asymmetrical design on the underside facing towards the cooker cover. It features a guide bevel at this location which reduces its clearance height. In the normal cooking position, the area with the maximum inner clearance height overlaps or overlies the check valve. When the cap is screwed off, the area with a minimum clearance height comes to lie above the check valve over which it can move without obstruction when the head of the check valve abuts against the outer side of the valve seat in the completely pressureless state. If the check valve has closed due to the internal build-up of pressure in the cooker, ie if the upper valve disk abuts against the valve seat, the guide bevel presses the valve body of the check valve downwardly and steam can escape through the check valve. The pressure in the cooker is relieved, whilst the person using the cooker is warned simultaneously by the sound of the escaping steam not to unscrew the cap any farther. If the valve body has been raised only slightly owing to a slight superpressure in the cooker, eg at the onset of pressure build-up, an additional stop which projects into the clearance height prevents the cap from being rotated any farther.

The known valve assembly is expensive to manufacture, since it requires a valve housing and a valve body for the pressure relief means. These parts are expensive to manufacture and to assemble. The cap of the cooking valve is also expensive to produce owing to its asymmetrical shape, and the dimensions of the guide bevel as well as the region of reduced clearance height must be kept within a narrow tolerance range: the valve body must be pressed downwardly to open the valve on the one hand, although on the othe hand this must not be so far that the valve head closes the opening externally. Another drawback is that when the cap is rotated into the open position, the stop jams the head of the valve body and this cannot return to its original position, even when the cooker is not under pressure, until the cap has been turned back somewhat. When the check valve functions as a safety valve, the valve disk cannot automatically turn back any longer due to the valve opening. The cap cannot be screwed off over the projecting valve body either. This makes it impossible to gain access to the valve body and return it to the normal position. Yet another disadvantage is that the valve body of the check valve can only be cleaned thoroughly--quite essential for proper sealing--if it has been snapped out of the valve disk. Since this is complicated and troublesome, such cleaning is frequently postponed or forgotten completely.

A valve assembly comprising a pressure relief means disposed adjacent to the cooking valve is also known from German utility model No. 7,624,730. The pressure relief means is designed as a safety valve in the form of a check valve. The cap of the cooking valve has indents on the periphery thereof. Both valves are spatially associated with one another such that the valve body can be raised adjacent to such an indent only when the cap is in certain positions. The check valve can be closed and pressure built up in the cooker only in this position. When the valve body is in the raised position, ie when pressure has built up in the cooker, the valve body in turn locks the cap of the cooking valve which cannot be rotated. Hence, the vent opening cannot be opened by adjusting the cap. This known valve assembly, which therefore does not correspond to the preamble of the present invention, is expensive to manufacture due to the design of the check valve. It is also difficult to clean, since the steam is dissipated to one side through a cavity in the cooking valve beneath the cap when the safety valve responds to excessive pressure. These cavities are difficult to reach, even after the cap has been removed. Furthermore, the valve body cannot be turned back into its original position until after the safety valve has responded and the excess pressure has been vented off. Only then can the cap be removed from the cooking valve.

The object of the present invention is to provide a valve assembly according to the preamble of the claim which is economical to manufacture, easy to clean and simple to operate in all modes of operation.

The construction of the closure body as a seal disposed on the cap makes it possible to design the vent opening in the form of a simple hole in the cover without any valve housing. Such a hole can be produced during one and the same operation as the hole for the cooking valve. It is easy to clean. The arrangement of the associated seal in the cap gives rise to a constructional design which is simple and easy to clean. This construction of the pressure relief means is made possible by the recognition that the vent opening need only be open to relieve the pressure. An open valve is unnecessary prior to a pressure build-up, since the air being heated up can escape by way of the conventional sealing rings between the pressure-cooker and the cover until the sealing ring abuts sealingly against the cover and cooker wall due to the build-up of pressure. In the pressure relief means in accordance with the invention, the co-operation of the seal and the vent opening permits steam to escape even when the cap is moved minimally towards the venting position. The pressure in the cooker decreases immediately. Moreover, the co-action of the venting opening and the seal generates a warning sound which warns the cook not to opening the cooking valve while the cooker is still under pressure. If there is no seal in the cap, no pressure will build up in the cooker at all.

The seal can advantageously consist of a material which is so resilient that it sealingly closes the vent opening at normal cooking pressure and permits pressure to be vented should it become eccessive. The pressure relief means thus functions as a safety valve as well.

In a preferred embodiment, the seal is designed in an annular shape. It is impossible to insert a ring improperly. The opening is always covered irrespectively of the angular position of the cap in the cooking position.

The annular seal advantageously has an internal diameter which is smaller than the external diameter of the cap section it surrounds. The annular seal is thus seated in the cap region in such a way that it can be neither twisted nor lost. Dirt cannot readily collect between the cap and the annular seal so that the seal does not have to be removed every time the cooker is cleaned.

FIG. 1 indicates the cover 1 of a pressure-cooker. A valve housing 2 is firmly riveted into place in the cover 1. It includes a valve seat 2a against which a valve body 3 is urged by a valve spring 4. This valve spring 4 presses against the inner side of a cap 5 overlying the entire valve assembly and designed as a cap or acorn nut. A pressure indicator 6 is displaceably mounted in the valve body 3. It is pre-biased by a pressure indicator spring 7 which presses against the valve body on the one hand and, on the other hand, against the inside of the cap 5. The cap 5 is adapted to be screwed on to the valve housing by means of a thread 8, thereby determining the tension of the valve and pressure indicator springs.

The cylindrical inner part 5b of the cap 5 forming the nut is surrounded by an annular seal 9 of a resilient material. The annular seal has an internal diameter which pre-biases it on the nut. The brim 5a of the cap extends externally to the annular seal.

The cover 1 has a hole 10 in spaced relation from the valve axis and is located between the internal and external diameters of the annular seal. It serves as a vent opening and is closed by the annular seal 9 during cooking.

FIG. 2 shows the cap 5 from the top. It features a inscribed ring 11 which indicates the setting of the cap relative to an arrow 12 on the cover (not shown).

The afore-described valve assembly functions as follows during cooking: the cap 5 is screwed down to the stop with the inscription "cooking" adjacent to the arrow 12. The valve spring as well as the pressure indicator spring are both pre-biased in this position. The annular seal 9 closes the hole 10. Steam pressure can now build up in the cooker in the known manner once the warm air has escaped between the cooker and the cover as mentioned above. The cooking pressure is chosen by regulating the supply of heat in response to the position of the pressure indicator 6. At the conclusion of cooking, the cap 5 is turned half a turn to the "venting" position. This causes the annular seal to release the hole 10, the steam can escape and the pressure is relieved. The venting is continuous and dependent on the speed of rotation.

If the pressure indicator is not observed during cooking, i.e. if the supply of heat is not turned down at the proper time, thus causing the pressure in the cooker to become excessive, the steam can escape through the hole 10. This gives off a warning whistle and deforms the annular seal 9. Should the generated steam still be excessively high, the valve body 3 is lifted off its seat 2a.

*NOTE:We do not offer flat rate shipping for orders over 100lbs that may require special handling (i.e.: residential addresses, addresses without lift gates or require inside delivery or special delivery appointments). Orders will be canceled after 24 hours if a customer does not return our contact request to pay for the additional shipping fees associated with the special handling shipping cost. The company, at its discretion, may also limit the quantity of sale items purchased and/or multiple orders for identical items shipped to the same address. This includes return shipping as well, if a return shipment is over 100lbs and requires special handling, the customer must return these items at their own expense.

Each order is allotted 7-10 business days to process and ship. After the order is processed and shipped out of the WMF Americas warehouse, a shipment confirmation, which will contain the tracking information for the order, will be sent automatically via email.

We currently do not ship to addresses that are outside of the United States. You may use a credit card issued outside of the United States but you must have a shipping address in the United States to complete the order process.

WMF Americas does not back order merchandise. If an item is unavailable, you will be notified of the unavailability and the item will be removed from your order. It will not be shipped to you, and you will not be charged for it.

Should your WMF, Silit or Kaiser products require warranty service, please contact our Consumer Service Department at consumer@wmfamericas.com or by phone (800) 966-3009 for a warranty evaluation and return authorization number. Upon approval of your claim, WMF,Silit or Kaiser will repair or replace the item without charge. If the replacement product is no longer in production, one of equal or greater retail value will be given.

WMF Americas Group Inc. is not responsible for damaged product or missing pieces of an order if it has been shipped using a freight forwarding agency. All warranties are voided when a freight forwarding agency is used and items are shipped in a secondary shipment overseas.If you used a freight forwarding agency, please ensure that your agent at the freight forwarding agency inspects the products for damage/defects or missing items and reports it within 24 hours of the delivery date from WMF Americas Group Inc. to the freight forwarding agency. Once product leaves the US, all liability is relinquished by WMF Americas Inc.

No. If products were not originally purchased from the WMF Americas website, they cannot be returned or exchanged at WMF Americas. Products must be returned or exchanged at the original place of purchase.

We do our best to manage product inventory, but during times of heavy website activity, unavailability of products can occur even after an order is placed. This unforeseen activity cannot be controlled by us. In the event that products become unavailable, they are automatically deleted from an order, and customers are notified via e-mail of the change to their order. These removed items will not be shipped out or charged to the customer. WMF will notify the customer within 7 days from the order date if there has been a change in their order.

When you are putting your lid on or taking it off, be sure that the dimple on top of the lid to the left of the lid handle is lined up with the cooker handle. The two must be lined up in order to put the lid on and lock it as well as to take it off and unlock it.

The size of the stove burner is unsuitable. To ensure that this does not occur again, make sure that the diameter of the base of the pressure cooker matches that of the burner.

The lid may not be closed correctly. To check if this is the cause of the problem, fully reduce the pressure, open the lid, and check that the sealing ring fits correctly. After making sure that the sealing ring fits properly, close the lid again (as in the instructions that came with your pressure cooker) and try again to see if the problem is remedied.

The ball in the safety valve (9) does not fit correctly. To check if this is causing the problem, fully reduce the pressure, open the lid, and check the safety valve (9) making sure that the metal ball is positioned correctly. After checking the positioning of the metal ball, close the lid and try using your pressure cooker again.

There is no liquid in the pressure cooker. To check if this could possibly be the cause of your problem, fully reduce the pressure, open the lid, and add liquid. It is recommended to have a minimum of at least 1 cup of liquid.

The sealing ring (10) and/or the rim are dirty. To check if this is the cause of the steam escaping, fully reduce the pressure and open the lid. Then, clean the sealing ring (10) and the rim. Replace the lid and try to use your pressure cooker again.

The regulator (7) is not set to the “Zu/Locked" position. To check if this is the cause, be sure to push the regulator (7) to “Zu/Locked” position. Try using your pressure cooker again.

No. In most cases there is nothing wrong with your pressure cooker. More than likely the ball is not in the correct position in the safety valve and has probably been pressed into the upper chamber. To see if this is the cause, fully reduce the pressure, open the lid, and press the ball into the lower chamber of the valve. Check the maneuverability of the main valve (3) and close the pressure cooker again, giving the pressure cooker another try.

In most cases there is nothing wrong with your pressure cooker. Most likely the cooking indicator seal (2) on the inside of the lid handle is not in the correct place or is damaged. Reposition the cooking indicator seal (2), and if this does not remedy the problem, replace it with an original WMF replacement seal.

In most cases there is nothing wrong with your pressure cooker. On a high heat setting, a humming noise may occur. This noise arises for technical reasons as well as being a safety feature. It does not indicate a fault in your pressure cooker.

In most cases, burnt food is caused by the heat source being too high. Since pressure cookers use pressure to cook, a little heat goes a long way and can build up quite a bit of pressure. Ensure there is enough liquid to bring the pot to pressure and do not let the pot go dry during the cooking process.

No. In most cases, this is not normal. This is caused by one of two things. The first cause is that you have too much water in the pressure cooker. To resolve this issue, you first need to fully reduce the pressure in your pressure cooker. Then, simply take the lid off and remove some of the liquid. The second cause is that the sealing ring inside the rim of your pressure cooker could be dirty or damaged. To resolve this issue, fully reduce the pressure of your cooker, remove the lid, and then clean your sealing ring. If, upon further inspection, you find that the sealing ring is damaged, simply replace it by ordering a new one from our website.

A WMF pressure cooker has a 3-year limited warranty from the date of purchase with a valid Warranty Registration Card or proof of purchase. WMF has the right to deny any warranty claim that does not include the Warranty Registration Card or proof of purchase. This warranty only covers defects in the material or workmanship of the pressure cooker and does not include damage caused by misuse or abuse of your pressure cooker.

Parts that can be replaced such as the cooking indicator seal, safety valve, sealing ring, and handles, which are all subject to normal wear and tear and for which WMF offers replacement parts at the WMF Americas website.

A Warranty Registration Card is a physical card that is included in the box with your new pressure cooker. It can be found attached to the back of your pressure cooker operating instructions booklet. This card must be filled out with all required information and then mailed back to WMF Americas Group Inc. This information is very important, especially if you need to make a warranty claim on your pressure cooker. Without it, your claim may be subject to refusal and you may be held as the liable party in the claim.

In most cases, this is not a warranty claim and is usually due to improper use of the cookware. Improper use includes the wrongful and unnecessary use of constant high heat and especially high heat over a period of time.

Silit cookware is made out of Silargan®, which is an ultra-hard, ceramic high-gloss surface. It is nickel-free and dishwasher-safe unless otherwise directed.

The maximum oven temperature is dependent on the lid and handle material. To learn more about the maximum oven temperatures for the lids and handles of specific WMF cookware, Click Here.

No. This is not a defect. Depending on the composition of the cooking water, calcium deposits may remain on the pot. These deposits can be removed without difficulty using a mild cleanser or Silit"s special cleanser (91.9808.0000) which is available on our website.

Yes. Our cookware is made of the same materials and held to the same high-quality standards, no matter where the cookware is made. We hold all of our factories to strict manufacturing and materials specifications. We maintain strict oversight and monitoring of the manufacturing process to ensure that the quality of our cookware, whether it is manufactured in China or Germany, is of equal quality and meets all WMF quality standards.

Food sticking to your pan is not a manufacturing defect but, rather, is a result of having the heat too high. Eggs are especially delicate and are very susceptible to overheating. In order to cook the best eggs, you must reduce the heat under your Silit cookware; and, if not previously done, you must be sure to use oil or butter as well. During cooking, WMF and Silit pans require very little heat compared to other pans because they have amazing heat retention. This results in great energy savings for you, the consumer.

Cromargan® is the registered trademark of WMF"s 18/10 stainless steel since 1927. The Cromargan® alloy consists of 18% chromium, 10% nickel, and 72% steel. The steel in stainless steel is made stainless by the addition of chromium while nickel makes it acid-resistant and adds gloss. This unique composition results in a material with high-performance characteristics.

No. The water-bath method is not suitable for Kaiser products and affects them the same as washing them in the dishwasher does. Kaiser springform pans are made of steel with a micro-porous non-stick coating, which makes them sensitive to the water vapor that can pass through the coatings and cause corrosion by the water coming in contact with the steel. The resultant corrosion formation causes coating infiltration and detachment.

Our baking molds are only suitable for baking in the oven. Food should be removed from Kaiser baking pans as soon as possible and should not be stored for several hours in the pans to avoid the build-up of condensation and corrosion.

It is recommended that you only clean your Kaiser bakeware by hand, using a soft cloth in hot water with a non-abrasive dish soap. Do NOTuse commercial cleaners or aggressive cleaning agents. Be sure that you do not use any abrasive cleaning tools such as steel wool, wire brushes, course sponges or scrapers. If sharp or abrasive materials come in contact with the sides of the pans, it can cause the coating to crack and peel.

We are all familiar with different stress. We are under the pressure of the atmosphere every day. We just don"t feel it because of the air balance in our bodies. In our daily life and industrial production, pressure has brought us great convenience. For example, we are familiar with the pressure cooker, it can be in a very short time, we like to eat the ribs braised rotten;Industrial boilers use the pressure in the boiler to convey steam over great distances.But the amount of pressure is critical to safety.If there is no reasonable safety protection, accidents like explosion and gas leakage will happen if the pressure is too high.Stress changes from an angel to a devil.In order to prevent the harm of pressure, many automatic safety devices are designed on the equipment which need high pressure.

The safety/relief valve, called security valve. It is when the vent is blocked or the pot when the pressure is too large to prevent explosion emergency ventilation. Security hole is connected with the inside actually, but was cut off a layer of aluminum metal tin material. When the pot too much pressure, the temperature too high, the aluminum tin will melt to reach the role of emergency safety exhaust.

A2: It may be that the pressure in the pot has not come down, or it may be that the safety valve is stuck, try to gently pressure with chopsticks, if the pressure immediately after the jet, it means that the pressure in the pot is large, wait for a while before cooking.

A3: Pressure cooker valves, Bakelite handles, side handles, silicone sealing ring, safety valve, and other accessories for pressure cooker. Everything related to cookware.

For super-quick, fuss-free meals, you cannot beat the pressure cooker. They cook food in a fraction of the time required with conventional cooking. We"re talking pot roast in less than an hour!

Pressure cookers are zooming back into popularity. But these days, they come with improved safety features, including redundant pressure release valves. So no more eruptions. A sealing ring helps create an air-tight seal that won"t allow steam to escape unless you press the safety valve or regulator. Even so, take care not to overfill the pot on a pressure cooker. You are, after all, dealing with contents under pressure.

There are two types of pressure cookers. Stove-top pressure cookers and electric pressure cookers. Regardless of which type you buy, the pressure cooker should be able to endure at least 15 psi (pounds of pressure per square inch).

With stove-top pressure cookers, you control the heat just like a regular pot on the stove. Look for stainless-steel cookers. Aluminum pressure cookers are less expensive, but also less durable, and the aluminum can react to acidic foods.

Electric pressure cookers come with programmable features for cooking times and settings for different cooking functions (browning, simmering, sautéing, and warming). Top-of-the-line models double as yogurt makers, rice cookers, even slow cookers. One advantage of an electric pressure cooker is that they don"t take up stove space, which makes them handy when you"re cooking a big meal.

A cover-locking safety system that prevents pressure from building up in the pot if the lid is not secured correctly; the safety system also prevents the lid from being lifted if the pot is still under pressure.

Roasts, soups, stews, beans...here"s our complete collection of Pressure Cooker Recipes. And while you"re at it, see the 6 Tips for Perfect Pressure Cooker Cooking.

A pressure cooker combines food with a cooking liquid in a sealed compartment (the pot); as the liquid boils, steam is trapped inside the sealed, airtight pot; pressure builds and the temperature rises. At 15 psi, water boils at 250 degrees F (instead of 212 degrees F). At this higher temperature, under pressure, food cooks fast. In fact, food cooked in a pressure cooker is typically cooked in about one-third the time of conventional cooking.

For most meals, an 8 quart pressure cooker is enough. There are smaller pressure cookers -- a 4 quart is probably fine for singles or couples. If you"re cooking for a crowd, there are 12-quart contraptions and up from there.

Definitely. By definition, pressure cookers overcome the key drawback of cooking at elevation: low atmospheric pressure. At elevation, water boils at a lower temperature, which can make conventional cooking less efficient -- e.g., boiled foods are undercooked. That"s not a problem with a pressure cooker.

Not a good idea. Unlike a slow cooker, which you can walk away from without worry, pressure cookers require something like parental supervision. After all, it"s contents are under pressure. Plus, the food is ready 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.