prestige cooker safety valve free sample

In a fraction of the usual time, prepare healthy, delicious meals with the T-fal Clipso pressure cooker. Compared to standard cooking methods, the pressure cooker reduces cook times by up to 70% for faster results while retaining valuable nutrients and flavor. The cooker"s 6.3-quart capacity makes it easy to create large batches, whether preparing make-ahead meals for the week or cooking for a crowd during the holidays. The pressure cooker’s durable stainless-steel construction ensures optimal cooking and long-lasting performance, and its encapsulated base distributes heat evenly and can be used safely on any cooktop, including induction. Safety features include an innovative one-hand system for risk-free opening and closing, the inability to open when in use and under pressure, a variable steam-release valve for added control, and side handles for secure carrying. The Clipso stainless-steel pressure cooker can go safely in the dishwasher (with gasket and pressure valve removed), and a steam basket and stand are included for multi-level cooking, along with a recipe book with cooking tips.

A relief valve works similar to the upper part of a pressure cooker which opens when the internal pressure is too high to release the excess pressure to the surrounding atmosphere.

This valve"s design acts as a protective device in the circuit. Basic specifications like relief pressure, wetted material, attachments, orifice sizes, etc., are listed below.

Buy Toddler Baby Boys Onesies Summer Casual Outfits Hawaiian Style Floral One-Piece Romper and other Rompers at, Our wide selection is elegible for free shipping and free returns. Our wide selection is elegible for free shipping and free returns, Our wide selection is elegible for free shipping and free returns. EXACT Original Equipment Manufacturer (OEM) part that YOUR vehicle came with. Permanently dyed and fade resistant. "This bedroom set is very elegant looking, Suitable:Running/Climbing/Hiking/Camping/Skiing/Cycling/Fishing and other outdoors, Furever Yours Never Walk Alone Water Bottle dog design and sentiment reading "Never Walk Alone", set lights to come on or off at any time with schedules and experience home automation lifestyle, enough space for your essentials. All fine jewelry are designed and crafted with pride in quality and workmanship. Buy Fila Skele-Toes EZ Slide Drainage Sandal (Toddler/Little Kid/Big Kid) and other Sandals at. We recommend ordering a swimsuit in your usual size for the most comfortable and slimming fit. Our wide selection is elegible for free shipping and free returns, Includes stainless steel installation hardware and high temperature ceramic brake lubricant. Caroline"s Treasures Princess Castle Watercolor Doormat 18" x 27" Multicolor: Caroline"s Treasures: Home & Kitchen. S by people living with disabilities and other barriers to employment. Hawkins Prestige Futura Pressure Cooker Safety Valve Sealing Gasket Vent Whistle, Premier 33031 45-Inch Flo-Tail Delta Kite with Fiberglass Frame. PZRT 2pcs 10A 2 Way 5 Hole Wire Connector Porcelain Ceramic Terminal Block 2W5H: Industrial & Scientific. Custom Basketball Mens Classic High Top Canvas Shoes Fashion Sneaker, wallet and other personal stuff, 12 wide and 3 deep along the bottom for keeping your pouch up right. The stone is a beautiful violet-blue color. which are present in the clear timeless design and, 8x10 FBI Special Agent Dale Bartholomew Cooper Twin Peaks David Lynch Prismacolor Colored Pencil Illustration Damn Fine Cup of Coffee, Hand painted Beautiful Sangria Pitcher, Contains 50% poly-cotton blend fabric, Your purchase includes the above emblem in the following formats:. don"t hesitate to mail me :, Please ask me before purchase any item if you need for any specific date, but we will only work on a couple at a time, Only the highest quality materials are used in my work, You can process the Thread both from the outside and from the inside. Firetruck cake topper firetruck birthday firetruck baby. so please look at the photographs and read the description carefully. Hawkins Prestige Futura Pressure Cooker Safety Valve Sealing Gasket Vent Whistle. It delivers high color density and wide gamut for exceptional images print. Gold Sterling Silver and Aquamarine Ring, - Choice of 1 font for wedding date - see image above for fonts, making it a great option for all kinds of different craft projects, SPECICAL DESIGN: all parts are polished and polished. Compared to mechanical switches.  You only need to fill in none when you place the order, please search them in our store. If the product has no quality problem and the buyer wants a return due to size problem. Unroll Landscape Fabric across beds. These wheel spacers are built for strength and performance. • Decorators use them for baby showers. What you get: 1*Kinps 10000mAh portable Power Bank. Very Good Quality Fabric To Use For Every Occasion, and the connection is fast When the device is inserted into the stylus. Thus we ensure that gives you full confidence of our products • In the design of our movement products - from children"s sports equipment to balance game - find ergonomic factors into account in order to promote healthy child development and support. lights and if it controls an outlet then your possibilities are endless, the kids can be their hero in communities. Hawkins Prestige Futura Pressure Cooker Safety Valve Sealing Gasket Vent Whistle, Assortment of Cable Grommets and Wall Mounting Hardware. x Moisture Meter with Protection Accessories.

*25 Pack* Cosmas Cabinet Hardware Weathered Nickel Handle Pull Backplate #9466WN. Heavy-Duty Mailbox All-in-1 Plastic Mailbox & Wood Post W/ Newspaper Holders, NEW 8 pk lot GHP Hillman 50342 Swag Hook Antique Brass Hanging Basket planters. Hawkins Prestige Futura Pressure Cooker Safety Valve Sealing Gasket Vent Whistle. Details about Silver Stardust & Red Pearl Alphabet Initial Letter Wine Glass Charm, ** Major USA Brands 1/4"DR Spinner All Sizes you select. Impervious Movies Window Grass Film Tint Self Adhesive Sticky Sticker CXB, Hawkins Prestige Futura Pressure Cooker Safety Valve Sealing Gasket Vent Whistle. Healthy and Fresh Colorful & Unique 10 Different SUPERB Succulent Cuttings. Wall Clock Dogue de Bordeaux Silhouette. Discovery Kids Tropical Lamp 360 Degree Animated LED NEW. Hawkins Prestige Futura Pressure Cooker Safety Valve Sealing Gasket Vent Whistle.

If old tales of exploding pots have kept you from jumping on the pressure cooker bandwagon, it’s time to reconsider. These days, the best pressure cookers are not only versatile and easy to use, but they’re brimming with safety features — and they’re capable of making great meals faster and easier than ever.

Perfect for busy families or feeding guests without having to spend the whole night in the kitchen, pressure cookers are great for whipping up stews, soups and tough meat cuts as well as whole chickens, rice, beans and more. To determine which popular and highly rated models are best, we put 15 electric and stovetop cookers to the test, using each to make a no-stir risotto, unsoaked beans and a simple beef stew. Here’s what we found.

The creamiest risotto in five minutes? Perfectly cooked beans and oh-so-tender stew meat? Precision cooking, hands-free steam release and a sleek, intuitive display make this pressure cooker worth the price.

With a unique one-handed lid design, durable base and easy-to-grip handles, this stovetop cooker is simple to use and delivers great cooking results for under $100.

It cooks rice — and slow cooks. It can make yogurt — and cook sous vide. With 10 preset functions and app control, the Instant Pot Pro Plus promises to be the holy grail of small kitchen appliances, and delivers on a lot of its promise. First and foremost, though, it’s a great electric pressure cooker, with a simple interface, solid build and useful pressure-release functions that let us easily get great results on all of our test recipes.

The Pro Plus is built using three-ply stainless steel with silicone handles (making it easy to move the cooker to the stovetop or sink or to pour its contents into a bowl or container), and the 6-quart inner pot can be on the stovetop or in the oven for added convenience. An anti-spin feature keeps the pot from rattling around during the cooking process. It comes with a stainless steel steaming rack and extra sealing ring and the cooking pot, rack and lid are all dishwasher-safe. It’s also nice and compact at 13.2-inches long by 13-inches wide by 12.7-inches high and weighs about 20 pounds, so it doesn’t take up too much cabinet or counter space and isn’t a huge chore to lug around.

The Pro Plus only comes in 6-quart size, where some other Instant Pot models are also available in 3- and 8-quart options, which may be a detractor for those feeding large groups or households. It also is not compatible with the brand’s air fryer lids that some may find useful. The one-year limited warranty could be more generous and at $169.95, it’s certainly pricier than the already very capable Instant Pot Duo (see review below). But we think the Pro Plus’s app controls, simple interface, progress status bars and excellent cooking results give it the edge over the other Instant Pot models and make it the best choice overall among the electric pressure cookers we tested.

Instant Pot’s best-selling model comes with seven built-in functions (pressure cook, slow cook, rice cooker, yogurt maker, steamer, saute pan and food warmer), and also features 13 customizable programs. The digital and push-button display is large and easy to read and we appreciated that the lid can be detached for easier cleanup. The stainless steel inner pot can be tossed in the dishwasher and it’s simple to switch between low and high pressure, while a keep warm option and included steam rack offer added convenience.

The Pro Plus upgrade performed better on all three recipes, and has the added benefit of a more streamlined interface, auto steam release and progress indicator. But if you’re just testing out the pressure cooker waters, this is a great option for wading in.

With  sleek design and solid performance typical of Breville’s products, we gave the brushed stainless steel Fast Slow Pro high marks for performance and features, which should satisfy advanced pressure cooker aficionados and hands-on cooks.  The Breville gives you finer control over pressure (you can adjust in tiny 0.5 psi increments) than the other models we tested. Dual sensors at both the top and bottom of the machine offer even more control when it comes to pressure and temperature, and an auto warm function kicks into gear when it’s done cooking.

And we loved how simple the cooker was to operate. The bright and easy-to-read LCD display and dials allow you to quickly choose from 11 pressure cook settings (vegetables, rice, risotto, soup, stock, beans, poultry, meat, bone-in meat, chili and stew and dessert), from low to high, and you can customize settings as well. We appreciated that the display changes colors denoting whether it’s in pressurize, cook or steam release mode. And the auto altitude adjuster is great for those cooking at higher elevations, since a longer cook time is needed as atmospheric pressure drops the higher you get above sea level.

If you intend to use your electric pressure cooker often, love having the ability to really fine-tune your pressure levels, appreciate the convenience of hands-free steam release and aren’t too worried about a hefty price tag, we think the Breville Fast Slow Pro is a kitchen tool you’ll look forward to putting to work again and again.

If you prefer a simple, straightforward stovetop pressure cooker, the Kuhn Rikon Duromatic looks lovely on the stovetop and does an impressive job cooking food. We tested the 8.5-quart option (Kuhn Rikon offers the Duromatic in a wide range of sizes) and found the two-handle design easy to grab, the pressure indicator simple to read and, while the company doesn’t recommend cleaning the heavy stainless steel pot in the dishwasher, it was no big deal to hand wash it (and we know folks who have tossed their own Kuhn Rikons in the dishwasher for years with no damage).

The T-fal Clipso is a breeze to use. In our tests, the Clipso pressurized very quickly. As with all stovetop models, you bring up the heat to your desired setting, and once steam begins to release through the valve, it’s time to reduce the heat and set your timer. We quickly found the sweet spot and noted that the pot held its pressure nicely throughout the cooking time, with little need for turning the heat up or down.

Like the electric pressure cookers, all the stovetop models performed well in our recipe tests, although some earned more points for better consistency, texture and faster cook time. So while the Kuhn Rikon beat out the T-fal when it came to making beans, risotto and stew, for about $155 less, the T-fal still did an admirable job.

The model comes with a steam basket and tripod and is dishwasher safe when you remove the gasket and pressure valve. It comes with a 10-year warranty against defects or premature deterioration and, for other parts, a one-year warranty is included. And we appreciate the side handles on the pot that allow for easy maneuvering. But what sets the T-fal apart from other models is its unique lid. Designed for one-hand use, the lid clamps down on the pot with jaws that lock into place with the press of a button. Once you’re done cooking and the pressure is released (you can release it by twisting the steam release valve from the cooking icon to the steam icon), the lid opens by pressing the top of a large knob. As a safety feature, the lid will not open until all pressure is released.

The Clipso is only offered in a 6.3-quart capacity, which offers plenty of room to cook for a family of four, and is still compact for storage. For convenience and price, we believe this is a great pressure cooker for beginners and veterans alike.

By trapping steam inside a tightly sealed pot, pressure cookers raise the pressure under which your food cooks (typically to around twice atmospheric pressure), thus raising the boiling point of water and significantly speeding up cooking times.

Simple stovetop cookers use the heat source of your stove and need a bit of attention as you’ll need to adjust your burner to maintain proper pressure, while newer electric versions do the job automatically (and often include functions ranging from air fryer to slow cooker to yogurt maker).

While folk wisdom holds that pressure cookers are dangerous, accidents are in reality rare (and many of those that have been documented have been the result of poor maintenance or misuse). All the pressure cookers we tested come with multiple safety features and lids that lock into place, and are designed so that all pressure must be released before the lid can be removed (with some release techniques, steam is released rather loudly and aggressively and definitely startled us a few times). Some models spit out a bit of moisture as steam condenses, but many of the electric versions include condensation collectors that catch any water before it drips onto your counter.

So, electric or stovetop? Both netted similar cooking results, so it really does come down to personal preference: Do you like your cooking to be hands-on or hands-off? If you want a lot of options (Slow cook! Air fry! Sous vide!) and want to simply add your ingredients and let the machine do the heavy lifting, an electric version is for you. They generally take up more counter space, but if you use your cooker several times a week, you won’t mind and may even save space if it allows you to get rid of your rice cooker, air fryer and crock pot.

We found the stovetop pressure cookers to be simple to use and discovered they come to pressure faster than their electric counterparts. Start on high heat until the desired pressure level is achieved, then simply lower the heat to keep the pressure constant for the duration of your cook time. Of course, you’ll need to keep an eye on your cooker most of the time to be sure the pressure is at the right level.

Our testing pool included 15 pressure cookers in all — nine electric and six stovetop — ranging in price from less than $50 to $330, and in 6- and 8-quart capacities. And while all the models performed well in our recipe tests, which included making unsoaked pinto beans, pea and mushroom risotto and a hearty beef stew, details including construction, interface, ease, cook time and versatility resulted in varied scores. All models were easy to clean, as most pots, inserts and parts are dishwasher safe, although many lids need to be hand-washed fairly rigorously to keep odors from hanging on. And while we didn’t record any particularly bad recipe results, some required more cooking time and some definitely netted better results.

Since many of the electric models are billed as multicookers, we did take versatility into account, noting how many settings, functions and features were available, but looked at these models as pressure cookers first and foremost. We did pay careful attention to ease of setup and use, noted what accessories were included and their usefulness in actual cooking, and looked at the overall quality of the user interface elements of each cooker. By and large, even the electric versions were relatively intuitive to use, but we made sure to note when we had to turn to the instruction manual (and when we needed technical translation!); for stovetop cookers we checked to make sure pressure settings were easy to read, steam valves simple to manipulate, and seals and other moving parts easy to manage.

In the course of our assessment, we paid careful attention to overall design and build quality, examining materials used, noting any unique features such as handle, inner pot and lid design, pressure release valves and gauges and safety enhancements. We checked to see how much storage and counter space the various models took up, and whether they were heavy or light and easy or difficult to handle. And while most of the inner pots and parts of the pressure cookers tested were deemed dishwasher-safe by the manufacturers, we noticed that lids were largely hand-wash only, so we checked to make sure how much elbow grease it took to remove food, and whether our efforts left behind any staining or remaining food odor.

If you love the Instant Pot Duo and also love using an air fryer, this may be just the electric pressure cooker option for you. We found it performed identically to the Duo when it came to pressure-cooking our three recipes, and the interface is also essentially the same as the Duo, though it has four more cooking functions than that model (all 11 include roast, slow cooker, pressure cooker, air fry, saute, sous vide, bake, broil, steam, warm and dehydrate).

However, it’s about twice as heavy as the Duo, and with the air fryer lid (it also comes with a regular lid), it requires a lot of vertical storage and counter space (though not as much as two separate appliances). Included are a broil/dehydrating tray, multi-level air fryer basket, air fryer basket base, protective pad, storage cover and rack. So, if you think an air fryer-pressure cooker combo would save room and you’d use it frequently, this model is certainly worth considering. Otherwise, the Duo will work just fine and the Pro Plus will perform even better.

There was a lot we liked about Cuisinart’s pressure cooker: It has a unique squarish shape, 12 pre-programmed settings, a large and easy-to-read LCD display, both dial and push-button controls and it comes with a handy trivet and stand. The nonstick cooking pot made cleaning a snap and we liked the way the lid locked into place with little effort by simply turning a knob. Cook times were a little longer than for the other machines we tested, but results were good so long as we compensated: we had to cook the beans five minutes longer than the recipe called for, but they turned out nicely with the added time. The risotto had a nice texture after we sauteed it for a few extra minutes to finish the rice and the stew was nice and tender. A big plus for this machine is the steam release button and preheat indicator that allow you to see your cooking progress. We didn’t like that the lid is attached at the back (most of its competitors are attached on the side or lift off completely), because it makes opening the machine a little scary, as any remaining steam is pointed right at your face. The controls were also a bit less intuitive than our winning models.

It takes practically no time to get the Farberware pressure cooker working once you take it from the box: Just a quick wash and a scan of the instruction manual and you’re off. It comes with nine presets (rice, meat, chicken, fish, vegetables, beans/lentils, browning/searing, soups/stews and slow cooking), a straightforward LED display, and includes a cooling stand and plastic measuring cup and spoon. User reviews give it high marks, but we found the risotto to be gummy, the beans to be inconsistent and the stew a bit overly cooked (the veggies were on the mushy side, for example). “I wouldn’t complain if I was served this at a school cafeteria, but would be mad if I got it at a restaurant,” one taster remarked. The machine is stainless steel, though it felt less sturdy than its competitors. We think it’s worth it to spend a little more money to get an Instant Pot Duo.

The Zavor LUX is a high-quality pressure cooker: It is simple to set up, with an intuitive digital LED display, including a super-handy preheating indicator, a lock icon, and screen that changes colors so you know when cooking has started; the LUX also has a custom setting that lets you program your favorite recipes. There are 10 cooking functions (pressure cook high and low, slow cook high and low, steam, saute, sous vide, simmer, yogurt, grains, eggs, dessert, keep warm and time delay) and it comes with a steamer basket and trivet. We liked that the pressure valve includes a clean option that pops the piece out for easy maintenance.

With a whopping 14 programmable cooking functions (pressure cook, steam and crisp, steam and bake, air fry, broil, bake/roast, dehydrate, sear/saute, steam, sous vide, slow cook, yogurt, keep warm and proof), Ninja’s take on the pressure cooker offers a whole lot of versatility. It comes not only with an 8-quart ceramic-coated pot, but also a 5-quart cook and crisp basket for air frying, a reversible rack to double your cooking capacity and more. We thought the “SmartLid Slider” was clever and easy to use: just slide a toggle to Pressure Cooker, Steam Fryer or Air Fryer to unlock different cooking modes and functions on the large, intuitive digital display.

The Foodi performed well on our recipe tests, but not as well as our winners. And while we found it easy to clean, its size was our biggest concern, especially for a device that is meant to replace multiple appliances. The priciest pressure cooker we tested, it was also the biggest. At 15.4-inches long by 14.2-inches wide by 14.25-inches high, it was too big to fit in any of our kitchen cabinets or under our standard-height countertop cabinets for that matter. It’s also really heavy at 25 pounds, making it a pain to haul out of storage if there’s no room for it in your kitchen. For us, the size and price kept it from the winner’s circle, but if you really need all of the functions it offers and have a lot of space, it might be worth a look.

For those looking for a step up from the original Instant Pot Duo, the Pro offers a few more bells and whistles that allow for more precision cooking. Rather than seven functions, the Pro features 10 (pressure cook, slow cook, rice/grain, saute, steam, yogurt, warm, sous vide, sterilizer and canning). It adds twice as many one-touch programs, bringing the number to 28, and the pressure release valve on the lid has a plastic steam diffuser cap that really did result in a quieter release. It has a more advanced interface than the Duo, the display has a cooking progress status bar, and the inner pot has silicone inner pot handles; the steaming rack also has an extra sealing ring. The recipes all turned out well, although not quite as well as our winners. It’s a great pressure cooker, but we prefer the added convenience of the Pro Plus for about $20 more.

With a strong and sturdy stainless steel pot and a lid that easily locks into place, we were big fans of the Vitaquick. For one, its large blue pressure indicator is easy to see, with two white ring markings: one ring means it’s at low (or gentle) pressure, two means it’s at high pressure. Other great features: a removable handle that makes cleaning a snap (remove the gasket in the lid and it’s all dishwasher-safe), clear measuring markings on the inside of the pot that mean you don’t need to dirty extra dishes, and a handy helper handle to carry it without fear of dropping the thing. The materials are high quality and we appreciated the added safety feature of a lid with a button that turns green and clicks when it’s locked into place. We also really liked the steam release function in the handle that requires just the push of a button to begin rapid release, and that it comes with a lifetime warranty. So what kept it from winning? The Kuhn Rikon did just a bit better job on the risotto and costs a little less. But the Vitaquick was a very close runner-up.

Like the Vitaquick, the Fissler Vitavit is a wonderful stovetop pressure cooker. With a polished stainless steel finish and removable handle, it also includes a locking indicator that makes positioning the lid into place easier than other models we tested. But our favorite feature is the traffic light-like indicator that delineates between the three pressure indicators: yellow (building pressure), green (correct pressure) and red (too much pressure) so you can adjust your burner accordingly. There is also a no-pressure steam setting and the cooker has settings for gentle and fast cooking. As for the build, the long looped handle and helper handle make it comfy to grab and we appreciated the contrast in the inner pot’s measurement guide (most models are etched and hard to read). We also like that the steam release function can be used from the handle or directly from the control valve. The recipe results were similar to Kuhn Rikon and Vitaquick so, while we really liked this model, the lower price and solid build of the Kuhn Rikon tipped the scales in its favor.

If an entry-level stovetop pressure cooker is something you’re interested in trying out, the popular Presto is a nice place to start. It did an OK job compared to the higher end models, though the risotto was on the soupy side when time was up, the beans needed an extra 10 minutes and weren’t cooked as consistently as our winners, the stew veggies were a bit overly cooked and the broth needed to thicken up a tad more. Once we compensated for the longer required cooking times, we saw good results.

The pressure gauge can be difficult to read, and the pot rattled more than others and also required more babysitting to keep the temperature right. And the handle isn’t comfortable compared to the other models we tested (plus the Presto ships disassembled, so you’ll need to grab a screwdriver to attach the handle). But we appreciated that it’s made of stainless steel when other inexpensive pots are often aluminum—which is a must for those with an induction cooktop or who like to make tomato-based or other acidic dishes. Overall, it’s a pressure cooker that will get the job done. And it has a whopping 12-year limited warranty, where most other affordable models top out at one year. Still, for an additional $20, we preferred the T-fal Clipso.

The stainless steel stovetop version of the Zavor Duo comes to pressure in just a couple of minutes. It features a lid that’s easy to lock into place: align the lid and pot handles and switch the yellow lock tab down, and it will stay firmly sealed until all pressure is released. A pressure regulator knob allows you to choose low or high pressure, as well as steam release and clean. And the pressure indicator was easy enough to read at the top of the lid handle. It’s dishwasher safe and comes with a steamer basket and trivet, and we liked the addition of a helper handle plus its generous 10-year warranty. It did well on our recipe tests as well. The risotto, beans and stew all required longer cook times than other models, but reached their desired consistencies eventually. So, while we liked the Zavor Duo quite a bit, the T-fal Clipso performs similarly and costs $30 less, thus getting our budget nod. But if you prefer a longer handle on your stovetop pressure cooker, we think you’ll have great success with this model.

After a long day of work, the last thing you want to deal with is cooking a giant pot roast in the oven for hours. Or what if you forgot to soak those beans for dinner? Dishes like beef roast and home-cooked beans are usually weekend-only endeavors, requiring hours of free time to prepare. Or so you thought. You can save valuable time and streamline dinner prep with the help of a pressure cooker, turning weekend meals into weeknight solutions.

Pressure cookers have come a long way since their heyday in the 1940s and "50s. Modern stovetop pressure cookers are equipped with multiple safety features-the design of the lid-locking system makes it impossible for the lid to be removed when the pot is under pressure. New-generation pressure cookers, equipped with spring-valve pressure regulators, are quiet, streamlined and safe.

A real game-changer in recent years is the electric pressure cooker and multicooker. Popular devices like the Instant Pot have introduced pressure-cooking to the mainstream with easy, safe operation and hands-off cooking. Simply snap on the lid and press a few buttons. The cooker does the rest. Note that electric cookers operate at a slightly lower level of pressure, so cook times are a little longer than for their stovetop counterparts.

A pressure cooker works by trapping steam inside the sealed pot. This causes the atmospheric pressure to rise, which increases the boiling temperature of water. So, instead of cooking food at 212°F (if you are at sea level), you cook it at 250°F, resulting in dramatically faster cooking times without harsh boiling.

This also translates into major energy savings. Depending on the type of food and the type of cooker, a pressure cooker can help you green up your kitchen with an energy savings of up to 50 to 80 percent, according to manufacturers.

Modern pressure cooking is safer than ever, energy-efficient and will save you time and effort with hands-free cooking. But the cookers do require a bit of a learning curve for best use. Below are the basic steps for how to use your pressure cooker (electric or stovetop).

Check to make sure everything is in place before cooking. For electric pressure cookers, a clean and dry inner pot sits inside of the cooker, and food should only be added to the inner pot. The gasket, a silicone ring that snaps into the lid, should be clean and properly fitted into the lid. For stovetop pressure cookers, check that the inner part of the lid rim, outer rim of the pot and the valve are clean. Check that the gasket is flexible and not dried out; replace it if necessary.

Add the ingredients to your pressure cooker. Do not fill the cooker more than two-thirds full (or half full for foods that may froth, e.g., beans and grains, or dishes that are mostly liquid and require a quick release).

Program your pressure level and cook time into your electric pressure cooker,and skip to step 6. For stovetop pressure cookers, bring the pot to high pressure. Once the cooker reaches high pressure, it is important to lower the heat immediately. If left over high heat, the food may become overcooked. If using an electric stove, use the two-burner system: While the cooker comes to high pressure over high heat, heat a second burner to medium-low or low heat. When the cooker reaches high pressure, move it to the second burner and keep it just hot enough to maintain high pressure.

Release the pressure. Once cooking has finished, you must release the pressure before you can remove the lid. You have a few options: Natural Release: This method is recommended for frothy and high-liquid foods, as well as big pieces of meats and other foods that aren"t at risk of overcooking. You simply leave the cooker alone and let the pressure come down naturally. This process can take anywhere from 5 to 20 or more minutes depending on your cook time and how full your cooker is.

Quick Release: This method is recommended for ingredients with short cook times, like some vegetables and seafood, or for staggering ingredients, such as adding a vegetable partway through a stew. For both types of cookers, press or turn the steam release valve once cooking is complete to release the steam. Be careful to immediately move your hand and other body parts out of the way of the steam, and don"t position the cooker under cabinets or other obstacles. Do not use a quick release when cooking foods that tend to froth or for liquidy foods that fill the cooker halfway or more. These foods can clog the valve or spray hot liquid.

Cold-Water Release: This is the fastest method for stovetop pressure cookers and a good option when you want to stop the cooking quickly. DO NOT use this method with electric pressure cookers, or you risk electrocution. For stovetop models, place the pressure cooker in the sink. Hold the cooker at a slight angle and run cold water over the outer edge of the lid so that it flows over the lid and down the sides. Do not let water run directly over the vent or valve.

If you live at an altitude of 2,000 feet or higher, a pressure cooker may be your best friend in the kitchen. The lower atmospheric pressure at high altitudes allows water to boil at lower temperatures than at sea level. By increasing the pressure, a pressure cooker raises the temperature at which water boils, thus helping to compensate for the longer cooking times caused by high altitude. Adjust pressure-cooking times according to the following formula: for every 1,000 feet above 2,000 feet elevation, increase the cooking time by 5 percent.

There"s a good reason canned beans are so popular: they don"t take hours to cook. Dried beans are superior in texture, flavor, price and nutrition, but they can be a real pain to prepare since they take lots of forethought. Dried beans are typically soaked overnight before cooking for at least an hour (sometimes two or three hours), making them less than ideal for a last-minute meal. In comes the pressure cooker. It can turn beans from dried to creamy in 45 minutes or less, and the whole process is hands-off. Dried black beans take about 40 minutes to pressure-cook from start to finish, and free you up to assemble tacos or make Spanish rice. Rather than settle for canned, cook up a pot of beans and store any leftovers in their cooking liquid for meals throughout the week. Cooked beans will keep for about 3 days in the fridge.

How many times have you arrived home ready to make dinner when you realize you forgot to defrost a key ingredient? Frozen food is a great way to have fresh, healthy food on hand, but cooking frozen chicken thighs, for example, takes some thinking ahead. If you"re pressure-cooking those chicken thighs, then you"ve got nothing to worry about. You can safely pressure-cook a number of frozen ingredients and it will only add a few minutes to your cook time. The general rule with frozen meat is to add 50 percent more cook time (if an ingredient normally takes 10 minutes to cook, cook it for 15 minutes) and allow more time for the cooker to build pressure. Frozen pieces of chicken, ground beef, cubed beef or thin pork are good for this method, and work well in stews and soups. Avoid using frozen giant roasts or other big hunks of meat-it"s best to defrost these items before cooking.

Speaking of big hunks of meat, Sunday pot roast isn"t just for Sunday anymore. Big pieces of beef or pork require long braises or stews using conventional methods, meaning hours of cook time. This is fine as a weekend project, but what if you want to serve pork shoulder on a Tuesday night and you don"t want to load up your slow cooker before work? The pressure cooker simulates long braises and turns tough meat perfectly tender after about an hour of high pressure. This means you can have your showstopping main dish on the table, start to finish, in less than two hours. While the meat cooks, prepare your side dishes, set the table and open a bottle of wine. No sweat.

And speaking of multitasking, a pressure cooker gives you freedom to utilize the rest of your kitchen. This may sound like a riddle, but the hands-off nature of pressure-cooking means that you don"t have to babysit the dish. Once you"ve clamped on the lid and started the timer, you"re free to ignore the cooker until the cook time is up. This leaves you free to toss a salad and sear a steak on the stovetop, or steam a cheesecake while you eat dinner. Even though you can make whole meals in the pressure cooker (stew, for example), you don"t have to. The cooker will cook your chosen dish perfectly without your help, letting you easily churn out a whole spread on a weeknight.

Why cook one dish in your pressure cooker when you can cook two? Using a steamer rack, basket or trivet, you can create layers within the pot and cook two dishes at once. Steam fish up top while a sauce or grain cooks below. Cook a vegetable stew or curry in the bottom of the pot and steam rice in a bowl or ramekin above. Steam "hard-boiled" eggs while oats, rice or grits cook below. The possibilities are endless, as long as your cook times match up. For example, if both items cook for 5 minutes at high pressure, and one is steamed on a rack or cooked pot-in-pot (meaning the dish cooks in a ramekin, bowl or other dish inside the cooker pot), then you can make both dishes at once. Pressure-cooking two dishes at once is kitchen multitasking at its finest.

Pressure cookers of the domestic type generally have an escape port, usually in the removable cover of the cooker, and the pressure within the cooker is regulated by a relief valve controlling the port. Relief valves are well known and a common type comprises a valve member and a valve seating, one of which acts against the other under pressure of a predetermined weight. When it is desired to vent the cooker, for example, when cooking is finished, the valve has to be opened. This can cause a rapid escape of steam and hence the operator has to take care to avoid being scalded.

According to the invention there is provided a pressure cooker relief valve assembly comprising a valve member and a valve seating one of which acts against the other under the pressure of a predetermined weight to close a valve port, the assembly including a skirt portion surrounding the valve port to form a chamber, the chamber having an opening in the skirt portion so that gas entering the chamber through the valve port can escape from the chamber to the atmosphere in substantially a sinqle predetermined direction and the skirt portion forms part of the mass of the predetermined weight.

The opening in the chamber enables escaping gases (e.g. steam) to be directed away from the user and escaping steam may also entrain air which can help to provide cooler conditions for the user in the vicinity of the valve. The skirt portion forms part of the mass of the predetermined weight and thus the valve member including the chamber can form a compact design which may be easily removed as a unit in order to gain access to the valve seating, e.g. for cleaning purposes.

Preferably the valve member includes a hand grip portion to enable the valve to be manually manipulated (e.g. to open the valve) and the opening in the skirt is arranged to direct escaping gases away from the hand grip portion.

In a preferred embodiment the chamber has an inner wall surrounding the valve port, the inner wall having an opening therethrough such that gas from the valve port can pass into the chamber through the opening in the inner wall and from the chamber to the atmosphere through the opening in the skirt portion.

With many existing types of pressure cookers it is necessary to manually lift the weight off the valve seating when it is desired to open the valve. This operation requires the weight to be firmly grasped and this can be a disadvantage if escaping steam is issuing from the valve. Alternative methods of venting the cooker include lifting the weight by means of, for example, a pivoted lever or a sliding wedge. These mechanical methods for lifting the weight are complicated and hence expensive to produce.

Accordingly the pressure cooker relief valve assembly may include means for relieving the pressure of the weight by axially rotating the weight and a cam surface relative to each other, the rotation causing the weight to be tilted relative to the valve seating. The valve assembly can be opened by simple rotation of the weight relative to the cam surface. Either the weight or the cam surface or both can be rotated. Preferably the cooker is vented by manual rotation of the weight in which case the weight need only be handled momentarily to turn it through a small angle. In an alternative embodiment the rotation may be achieved by, for example, a clockwork timer acting through a linking mechanism. The tilt of the weight caused by the rotation, whether manual or mechanical, can aid in directing the escaping steam in a predetermined direction, e.g. away from the user, especially if the underside of the weight is in close proximity to another surface. The direction of the escaping steam is further controlled by the opening in the surrounding chamber as explained above, through which any gas (e.g. steam) entering the chamber through the valve port can escape.

As shown in the FIGS. 1 to 6 of the drawings, the first embodiment of a pressure relief valve assembly is indicated generally by reference numeral 1 and is mounted on the lid 2 of a pressure cooker. The assembly includes a valve of known type including a valve seating 3, incorporating a valve support 4, held in position by a wing nut 5 within the lid 2. A port 6 extends through the seating 3 and this can be closed by a valve pin 7. A weight 8 is attached to the upper end of the pin 7.

The weight 8 is retained by the valve support 4 by means of a snap ring 9 and locking ring 10 such that the pin 7 can rotate in the seating 3 and be tilted and lifted by the mechanism described hereinafter or the weight 8 with its attachments can be removed from the seating 3 for cleaning purposes.

Mounted on the lid 2 below the weight 8 is a valve seat collar 13, the structure of which is shown specifically in FIG. 5. The upper face of the collar comprises a cam surface consisting of a flat surface 14 and a recess 15.

Attached to the weight 8, and covering its upper surface, is a cover 16. The cover 16 includes a hand grip portion 17 and an opening 18 (shown most clearly in FIG. 4) in a side wall opposite to the hand grip portion. Extending from the cover 16 are side walls 19 forming an outer skirt which together with the cover 16 forms a chamber surrounding the valve.

In the position shown in FIG. 1 the valve is in the closed or sealed position. The prong member 12 of the weight 8 is within the recess 15 of the collar 13 and the pin 7 is firmly seated on the valve seating 6.

When it is desired to open the valve the cover 16 is rotated through a small angle thus rotating the weight 8. The prong member 12 is thus cammed out of the recess 15 on to the top face 14 of the collar 13. This causes the weight 8 to be tilted and raised, lifting the pin 7 off the seat 3. The valve is thus opened. Any steam within the pressure cooker is released into the chamber formed by the cover 16 and side walls 19 and out through the opening 18, in a direction away from the hand grip 17. The dimensions and shape of the chamber and the opening are chosen so as to minimise the noise level of the escaping steam.

The modified valve seat collar 13" shown in FIG. 6 is similar to that shown in FIG. 5 in having a recess portion 15" and a flat surface 14" forming a cam surface for the prong member 12. The collar 13", however, has two horizontal extensions 20 and 21. A downward extension of the weight 8 can fall between extensions 20 and 21, so that the extensions act as stop members only allowing rotation of the weight through a small angle.

The modified pressure relief valve assembly will now be described with reference to FIGS. 7 to 11. The modified assembly is indicated generally by reference numeral 21 and is mounted on the lid 22 of a pressure cooker. The assembly includes a valve of known type including a valve seating 23, incorporating a valve support 24, held in position by a nut 25 within the lid 22. A port 26 extends through the seating 23 and this can be closed by a valve pin 27. A weight indicated generally by reference numeral 28 is attached to the upper end of the pin 27. The weight 28 comprises a plastic moulding 29 and an annular metal weight ring 30. The moulding 29 has an inner depending skirt portion 31 and an outer depending skirt portion 32. The inner skirt portion 31 has a slot 33 in one face. The outer skirt portion 32 has slits 34 in a corresponding face.

The valve assembly 21 is detachably mounted on the valve support 24 by means of a snap ring 36, held in position by means of a washer 37, such that the pin 27 can rotate in the seating 23 and be tilted and lifted by the mechanism described hereinafter or the assembly 21 cah be removed from the seating 23 for cleaning purposes.

A metal plate 40 extends substantially perpendicular to the outer skirt portion 32 and forms a bottom wall of the chamber. The metal plate 40 is provided with two cam lobes 41 which co-operate with the cam surface of the valve seat collar 42, described hereinbelow.

The valve seat collar 42 is mounted on the lid 22 below the weight 28. An O-ring 43 is retained between the collar 42 and the lid 22. The collar 42 has two recesses 44, 45 to receive the lobes 41. The recess 44 has a cammingsurface comprising a ramp 46. A stop 47 is provided by the vertical end wall of the recess 44. The collar 42 has an upstanding skirt portion 48, which in use, is situated within the inner skirt 31 of the weight 28. A cut-away portion 49 is provided in one face of the skirt portion 48.

In the position shown in FIGS. 7 and 9 the valve is in the closed or sealed position. The lobes 41 are situated within the recesses 44 and 45 of the collar 42 and the pin 27 is firmly seated on the valve seating 23.

When it is desired to open the valve the assembly 21 is rotated through a small angle by means of the handle 39. The lobe 41 within the recess 44 is cammed up the ramp 46 until further rotation is prevented by stop 47. The camming action causes the weight to be tilted and raised, as shown in FIGS. 8 and 10, lifting the pin 27 off the seat 23. The valve is thus opened. Any steam within the pressure cooker is released through the port 26, through holes in the valve support 24, out through the cut-away portion 49 in the skirt 48, through the slot 33 in the inner skirt portion 31 into the chamber between the inner and outer skirt portions 31, 32. The steam escapes from the chamber, in a direction away from the handle 39, via the slits 34 in the outer skirt portion 32, the slits being designed to deflect the steam in a partial upwards direction so as to control its forward projection. The dimensions and shape of the chamber and the various openings are chosen so as to minimise the noise level of the escaping steam.

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).

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).

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.

A safety valve is a valve that acts as a fail-safe. An example of safety valve is a pressure relief valve (PRV), which automatically releases a substance from a boiler, pressure vessel, or other system, when the pressure or temperature exceeds preset limits. Pilot-operated relief valves are a specialized type of pressure safety valve. A leak tight, lower cost, single emergency use option would be a rupture disk.

Safety valves were first developed for use on steam boilers during the Industrial Revolution. Early boilers operating without them were prone to explosion unless carefully operated.

Vacuum safety valves (or combined pressure/vacuum safety valves) are used to prevent a tank from collapsing while it is being emptied, or when cold rinse water is used after hot CIP (clean-in-place) or SIP (sterilization-in-place) procedures. When sizing a vacuum safety valve, the calculation method is not defined in any norm, particularly in the hot CIP / cold water scenario, but some manufacturers

The earliest and simplest safety valve was used on a 1679 steam digester and utilized a weight to retain the steam pressure (this design is still commonly used on pressure cookers); however, these were easily tampered with or accidentally released. On the Stockton and Darlington Railway, the safety valve tended to go off when the engine hit a bump in the track. A valve less sensitive to sudden accelerations used a spring to contain the steam pressure, but these (based on a Salter spring balance) could still be screwed down to increase the pressure beyond design limits. This dangerous practice was sometimes used to marginally increase the performance of a steam engine. In 1856, John Ramsbottom invented a tamper-proof spring safety valve that became universal on railways. The Ramsbottom valve consisted of two plug-type valves connected to each other by a spring-laden pivoting arm, with one valve element on either side of the pivot. Any adjustment made to one of valves in an attempt to increase its operating pressure would cause the other valve to be lifted off its seat, regardless of how the adjustment was attempted. The pivot point on the arm was not symmetrically between the valves, so any tightening of the spring would cause one of the valves to lift. Only by removing and disassembling the entire valve assembly could its operating pressure be adjusted, making impromptu "tying down" of the valve by locomotive crews in search of more power impossible. The pivoting arm was commonly extended into a handle shape and fed back into the locomotive cab, allowing crews to "rock" both valves off their seats to confirm they were set and operating correctly.

Safety valves also evolved to protect equipment such as pressure vessels (fired or not) and heat exchangers. The term safety valve should be limited to compressible fluid applications (gas, vapour, or steam).

For liquid-packed vessels, thermal relief valves are generally characterized by the relatively small size of the valve necessary to provide protection from excess pressure caused by thermal expansion. In this case a small valve is adequate because most liquids are nearly incompressible, and so a relatively small amount of fluid discharged through the relief valve will produce a substantial reduction in pressure.

Flow protection is characterized by safety valves that are considerably larger than those mounted for thermal protection. They are generally sized for use in situations where significant quantities of gas or high volumes of liquid must be quickly discharged in order to protect the integrity of the vessel or pipeline. This protection can alternatively be achieved by installing a high integrity pressure protection system (HIPPS).

In the petroleum refining, petrochemical, chemical manufacturing, natural gas processing, power generation, food, drinks, cosmetics and pharmaceuticals industries, the term safety valve is associated with the terms pressure relief valve (PRV), pressure safety valve (PSV) and relief valve.

The generic term is Pressure relief valve (PRV) or pressure safety valve (PSV). PRVs and PSVs are not the same thing, despite what many people think; the difference is that PSVs have a manual lever to open the valve in case of emergency.

Relief valve (RV): an automatic system that is actuated by the static pressure in a liquid-filled vessel. It specifically opens proportionally with increasing pressure

Pilot-operated safety relief valve (POSRV): an automatic system that relieves on remote command from a pilot, to which the static pressure (from equipment to protect) is connected

Low pressure safety valve (LPSV): an automatic system that relieves static pressure on a gas. Used when the difference between the vessel pressure and the ambient atmospheric pressure is small.

Vacuum pressure safety valve (VPSV): an automatic system that relieves static pressure on a gas. Used when the pressure difference between the vessel pressure and the ambient pressure is small, negative and near to atmospheric pressure.

Low and vacuum pressure safety valve (LVPSV): an automatic system that relieves static pressure on a gas. Used when the pressure difference is small, negative or positive and near to atmospheric pressure.

In most countries, industries are legally required to protect pressure vessels and other equipment by using relief valves. Also, in most countries, equipment design codes such as those provided by the ASME, API and other organizations like ISO (ISO 4126) must be complied with. These codes include design standards for relief valves and schedules for periodic inspection and testing after valves have been removed by the company engineer.

Today, the food, drinks, cosmetics, pharmaceuticals and fine chemicals industries call for hygienic safety valves, fully drainable and Cleanable-In-Place. Most are made of stainless steel; the hygienic norms are mainly 3A in the USA and EHEDG in Europe.

The first safety valve was invented by Denis Papin for his steam digester, an early pressure cooker rather than an engine.steelyard" lever a smaller weight was required, also the pressure could easily be regulated by sliding the same weight back and forth along the lever arm. Papin retained the same design for his 1707 steam pump.Greenwich in 1803, one of Trevithick"s high-pressure stationary engines exploded when the boy trained to operate the engine left it to catch eels in the river, without first releasing the safety valve from its working load.

Although the lever safety valve was convenient, it was too sensitive to the motion of a steam locomotive. Early steam locomotives therefore used a simpler arrangement of weights stacked directly upon the valve. This required a smaller valve area, so as to keep the weight manageable, which sometimes proved inadequate to vent the pressure of an unattended boiler, leading to explosions. An even greater hazard was the ease with which such a valve could be tied down, so as to increase the pressure and thus power of the engine, at further risk of explosion.

Although deadweight safety valves had a short lifetime on steam locomotives, they remained in use on stationary boilers for as long as steam power remained.

Weighted valves were sensitive to bouncing from the rough riding of early locomotives. One solution was to use a lightweight spring rather than a weight. This was the invention of Timothy Hackworth on his leaf springs.

These direct-acting spring valves could be adjusted by tightening the nuts retaining the spring. To avoid tampering, they were often shrouded in tall brass casings which also vented the steam away from the locomotive crew.

The Salter coil spring spring balance for weighing, was first made in Britain by around 1770.spring steels to make a powerful but compact spring in one piece. Once again by using the lever mechanism, such a spring balance could be applied to the considerable force of a boiler safety valve.

The spring balance valve also acted as a pressure gauge. This was useful as previous pressure gauges were unwieldy mercury manometers and the Bourdon gauge had yet to be invented.

Paired valves were often adjusted to slightly different pressures too, a small valve as a control measure and the lockable valve made larger and permanently set to a higher pressure, as a safeguard.Sinclair for the Eastern Counties Railway in 1859, had the valve spring with pressure scale behind the dome, facing the cab, and the locked valve ahead of the dome, out of reach of interference.

In 1855, John Ramsbottom, later locomotive superintendent of the LNWR, described a new form of safety valve intended to improve reliability and especially to be tamper-resistant. A pair of plug valves were used, held down by a common spring-loaded lever between them with a single central spring. This lever was characteristically extended rearwards, often reaching into the cab on early locomotives. Rather than discouraging the use of the spring lever by the fireman, Ramsbottom"s valve encouraged this. Rocking the lever freed up the valves alternately and checked that neither was sticking in its seat.

A drawback to the Ramsbottom type was its complexity. Poor maintenance or mis-assembly of the linkage between the spring and the valves could lead to a valve that no longer opened correctly under pressure. The valves could be held against their seats and fail to open or, even worse, to allow the valve to open but insufficiently to vent steam at an adequate rate and so not being an obvious and noticeable fault.Rhymney Railway, even though the boiler was almost new, at only eight months old.

Naylor valves were introduced around 1866. A bellcrank arrangement reduced the strain (percentage extension) of the spring, thus maintaining a more constant force.L&Y & NER.

All of the preceding safety valve designs opened gradually and had a tendency to leak a "feather" of steam as they approached "blowing-off", even though this was below t