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You should not use a pressure cooker to bake in . You could use the bottom if you had to, but it will not build pressure without the gasket and the gasket should not be put in the oven. The gauge will not survive in the oven either. The older lids also had a lead blow-out plug and the newer ones, a rubber plug. Both will melt out in the oven.
The rubber gasket in the lid between the lid and the pot? Yes, it is availible. Anyplace that sells the cooker should have the gasket. Type Mirro Pressure Cooker seal in the search engine and I think that will give you a source.
Yes there is. Go to http://www.pressurecooker-canner.com/presto-pressure-cooker-parts.html and order the part you need and then it will be sent right to your door, they spealize in pressure cooker parts.
I have a 4-quart SKY-LINE pressure cooker purchased in a mountaineering store in (probably) the early 1960. And yes, it still works very well. Unfortunately the rubber gasket that held the fusible plug has gone to the great kitchen in the sky. I have temporarily sealed the 5/8" hole with a rubber stopper, but that leaves only the pop-off valve to prevent over-pressurization. Can any one help me? John Geobuff@hotmail.com
The main pressure relief valve in the center allows steam to escape once the pressure reaches a maximum volume. Should that relief valve be blocked with food particles the rubber safety valve has a slightly higher pressure tolerance and will pop off releasing pressure as a failsafe.
It is pressure-fitted into a rubber gasket and held by a flexible mastic substance.
A pressure cooker is a cooking vessel that is enclosed with a lid that seals to the pan with a rubber gasket, which cooks at a pressure that is higher than the atmospheric pressure. These cookers are usually made of thick-wall stainless steel or thick aluminum. In the lid is a small vent-hole that contains a pressure-regulating mechanism. Water in the food being cooked will boil and cause a steam build-up in the vessel, which will increase the pressure inside the vessel. The pressure-regulating mechanism on the vent-hole will allow some steam out if pressure exceeds a certain limit (usually around 15 psi, or 15 pounds per square inch), thus maintaining a more or less constant pressure inside the pressure cooker that is higher than atmospheric pressure. Since the boiling point increases with higher pressure (for example, water boils at 100 degrees C at atmospheric pressure but it will boil at a higher temperature inside a pressure cooker since the pressure inside is higher), the temperature inside a pressure cooker can rise more than it would have in an open-enclosure pan. Because of the higher temperature, meat becomes soft easily and food cooks faster causing less loss of nutrients. Pressure cookers often have various safety mechanisms to prevent the buildup of excessive pressure and exploding. After cooking is finished, it is important to release the steam slowly first, because if the lid is opened suddenly, a large amount of steam escaping can cause scalding. Many pressure cookers have special mechanisms for controlled steam release before opening the lid.
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No, you don't if the gasket is rubber.
HDPE pipe can use a rubber ring, if the rubber ring is properly sealed with a steel gasket. The rubber ring must be placed in a groove in the pipe and then the steel gasket is placed on top of it.
Sometimes you boil the lids and sometimes you don't. If you are canning with either a hot water bath or in a pressure cooker, you do not need to boil the lids. If you are canning something that is put into the jar hot and is not going to be processed in the the bath or pressure cooker, you boil the lid to soften the rubber in the lid that forms the seal.
You do not "lube" the gasket with anything. If it is a flat paper gasket, you can use any shelac type sealer, but you don't have to as these will usually swell with contact with coolant and seal. If it is the kind that is a rubber ring around the thermostat itself, these require no sealant as pressure alone seal the housing to the motor.