Care of Pressure Cooker Gaskets
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What's On This Page?
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Most new gaskets are make
of silicon or other polymers and
not rubber. This makes for a better
seal, the material does not retain
food odors and is less subject to
becoming cracked and brittle with
age like rubber products. There is no need to do anything
special to a new gasket other than
give it a quick wash. The old wives
tales about soaking in water are
a fallacy, neither silicon or rubber
absorbs water so this does nothing
to improve the gasket. Don't pull
or stretch the gasket because you'll
weaken it and it could tear or not
seat properly in the
lid.
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The gasket must
be removed from the lid after every
use and washed in warm soapy water.
While cleaning the gasket
always examine it closely
for any signs of wear,
cracking or tears. Do not put the gasket
in a dishwasher. Do not use harsh
cleaners or bleach.
Dry with
a towel and store it loose in the
bottom of the cooker until ready
to cook.
Some gaskets have a right side
and a wrong side and must be installed with
the right side up. Always follow
the manufacturer's instructions
where available. Look for any kind of printing
on your gasket. Install the gasket
in the lid so the words are facing
up towards you when you look down at the lid.
This may make it easier to open
and close the lid.
Some gaskets have a right side
and a wrong side and must be installed with
the right side up. Always follow
the manufacturer's instructions
where available. Look for any kind of printing
on your gasket. Install the gasket
in the lid so the words are facing
up towards you when you look down at the lid.
This may make it easier to open
and close the lid.
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If
you
use
your
pressure
cooker
frequently
then
its
a
good
idea
to
keep
a
extra
gasket
on
hand. Gasket
material
will
keep
well,
and
if
you
have
a
handy
spare
you
will
not
be
inconvenienced
with
waiting
for
a
new
one
to
arrive.
Always keep
a
record
of
the address
of where you can purchase replacement
parts for your pressure cooker. |
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Gaskets
vary in their life-expectancy. This
in part depends on the gasket material,
the frequency of use, the care, and
even the foods cooked. See your owner's manual, or use the Parts Listing page to find replacement parts.
Some pressure
cooker users may be lucky in having
their gasket last many years, while
others may have to replace their's in
less than a year. The rubber, silicon
or plastic ring that is placed around
the lid to seal the cooker is subject
to the usual wear and tear of frequent
use, and abuse caused by the user.
Heat
and misuse,
not age, will eventually
weaken the gasket material. Sometimes
there is no advance
warning when a gasket
fails. The first indication
you may notice is steam
escaping from a certain
spots beneath the
lid. Depressurize the
pot and carefully remove
the lid. Look at the
gasket at the point
where you noticed the
escaping steam and you
will find a tear or
crack in the gasket.
Sometimes this is a
very tiny tear, but
it is enough to prevent
the cooker from coming
to pressure.
Gaskets that feel tacky
or sticky should be replaced. If
the gasket is either too shrunken to
fit to the lid, or too stretched to
lie smoothly, then it must be replaced.
An old-fashioned thumbnail test
is a good way to check - if pressure with thumbnail leaves
a permanent dent in rubber, it is too
brittle and should be replaced.
Replace the gasket if
it becomes too hard, cracked, or
too soft and sticky to make a good
fit. If the cooker will not come
to pressure it's a good
indication that the
seal is bad. If there is steam leaking out
from round
the lid the seal needs to
be replaced. If it is difficult
to settle the gasket in the lid,
or if the lid is hard to open and
close its probably a good time to
replace the gasket. It's a good idea to
replace all the soft sealing part at
the same time and some will manufacturers
package replacement
gaskets with other parts
as a set with the blow-out plug.
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Help! My gasket has melted and stuck to the metal.
This may happen to old gaskets that needed to be replaced, or when they have been exposure to prolonged or too high a heat source. If the gasket is stuck to the lid, soak the gasket in very hot water, vinegar and liquid dish soap, then use a plastic scouring pad to loosen and remove as much of it as possible.
It the gasket has melted or bonded to the metal, try a spray of WD-40 or products like "Goo-Gone", Gum Out" or similar solvents (found in the housewares and automotive sections of stores like Walmart). Take care to read the instructions and do not use these products on any surfaces that might be harmed, not coated finishes. Do not use abrasives, sandpaper, scrapers or anything that may damage the metal sealing surfaces of the pressure cooker or the lid.
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If you have the
misfortune of owning
an orphan pressure cooker/canner,
or otherwise find that
you can no longer obtain
parts your pressure
cooker is useless.
- Never
attempt to resurrect
a pressure pot by
attempting use any
type of homemade gasket.
-
Never
try to
substitute or use
a gasket intended
for a different make
or model. All too often
I get mail from readers
who thought to save
money by buying an off
brand only to find that
there are no parts available
is the US markets.
If you try to use
any alternate gasket
you risk serious burns.
Don't place yourself,
or anyone else in your
family at risk by attempting
to use any sealing gasket
or part that is not
recommended by the manufacturer.
Unfortunately the only
thing you can do is
buy a new cooker/canner from
a well known company
with a proven track
record and good customer
support. Find out what
to look for in choosing
a new pressure cooker
and see what brand I
recommend.
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Always
wash the gasket after every use.
Keep the gasket
clean and dry between
use.
Wipe
the rim of the pot with a clean,
damp cloth to remove any grains
of salt or other spices, fats, oils
or other bits of food and drips
before locking the lid in place.
This will prevent the gasket from
sticking to the food and tearing
when you try to open the lid. Always
use sufficient water or other cooking
liquids. If you let your cooker
run dry the heat
increases and heat
shortens the life
of the gasket material.
Do
not twist, knot, fold or stretch
the
gasket and don't let the kids (or
the puppy, yes that happens too)
play with the gasket. If your rubber or silicone gasket is old, or if it becomes dry and brittle, a 10-15 minute soak in hot water immediately before using may help. This is only a temporary fix, but it may help to extend the life of your old gasket until
you can get a replacement.
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During normal and regular use
just store the clean
and dry gasket inside
the lid which should
be inverted and place
atop the base. Do not store
the cooker with the
lid closed because odors
may build up and the
gasket may become compressed.
Spare gaskets can be stored in their original plastic package, or use a resealable plastic bag if it was shipped to you without one. In humid climates, add a spoon of baking soda to control moisture and prevent odors.
If you must store your pressure cooker for a long time, put it in a packing box and keep it in a cool
dry place. Excessive
or prolonged heat (like
in a garage of outdoor
shed) will cause the gasket and other soft parts
to deteriorate faster. Place the inverted lid and gasket on top of the cooker and sprinkle with a spoonful of baking soda. Add another spoon of baking soda on the
inside of the pot to absorb moisture
and odors. Wash everything in warm
soapy water before using again.
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Many pressure cooker users still have the outdated idea that using mineral or vegetable
oil will prolong the life of a gasket. It doesn't really, but it does make it easier for a failing gasket to slide over the metal rim of the cooker so the lid can be closed and it will still pressurize. This is a stopgap measure that will work for a few times until you can get a replacement. For the same reason, some manufacturers suggest coating their gaskets with vegetable oil before use; to minimize the chance of tearing due to friction against the metal as you rotate the pressure lid into position. Check your cooker's instructions if there is doubt about the use of oil on the gasket.
Remember oils will get much hotter than
water, and a gasket that is designed
to work well at
250°F, may be affected by hot oil and have a shorter useful life than otherwise, so use sparingly. Cooking
oils also retain strong odors like onions, garlic and spices. Just like other
foods, when it turns rancid, cooking oil will develop an objectionable smell. After exposure to heat, cooking
oils can turn into a sticky shellac-like residue that may cause the gasket to adhere to metal and then tear when
the lid is turned. Oils can also create an impossible to remove, dark varnish-like coating that attracts dust and dirt.
The gaskets found on today's modern pressure cookers are usually made of silicon or plastic, a much more slippery material than rubber, and that allows them to easily glide over the metal rim of the cooker, making it very easy to close the lid. Silicon or plastic gaskets do not absorb or require oil. Gaskets may even "pre-lubricated" and added oils may damage that property.
If your rubber or silicone gasket is getting too soft or if it feels spongy and its making the pressure cooker lid hard to turn when closing, try a light film of cooking oil or petroleum
jelly (Vaseline - just like you the stuff you put on chapped lips) along the rim of the cooker -- NOT on the gasket itself and not on the inside. Vaseline is recommended by the manufacturer, All-American because it will not absorb odors and will not turn into a sticky varnish like cooking oils. This is only another temporary fix, but it may help to extend
the life of your old gasket until
you get a replacement.
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Try the Troubleshooting Chart to identify problems and find solutions.
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| Find out how to clean the spring valve assembly on a modern pressure cooker. |
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Find out how to clean and care for the pressure cooker lid.
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Find out how to clean and care for the pressure cooker.
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Find out how to clean and care for the pressure cooker valves.
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Find out how to clean and care for the gasket.
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Find out more about the care
and cleaning
of all kinds of cookware.
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Questions or comments on this article? Click here.
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