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Is this pressure cooker broken? (Video link of steam escaping) . . .

mike2401 Jan 30, 2013 02:58 PM


I don't think the steam is supposed to escape from the button.

This video is after 5 minutes on High (gas stove). The rod did not rise.


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  1. letsindulge RE: mike2401 Jan 30, 2013 03:05 PM

    .My 1st thought would be that the gasket is worn, or seated incorrectly

    1 Reply
    1. re: letsindulge
      mike2401 RE: letsindulge Jan 30, 2013 03:11 PM

      It's a brand new Fagor Duo.

      If you mean the big gasket, the one that goes around the lid, it looks like it's in fine shape.


    2. kbjesq RE: mike2401 Jan 30, 2013 03:22 PM

      I have a nearly identical Fagor PC and have seen this same phenomenon. In my case, it usually happens when I do not have the gasket inserted properly. When this happens, I remove the gasket, coat with a tiny bit of vegetable oil, replace it carefully and everything seems to be fine.

      However, it has also happened when there was some bit of gunk causing the air vent/cover lock to stick (apparently my *dishwasher* did not thoroughly rinse the lid and mechanisms after the prior use, allowing some gunk to accumulate). The rod (as shown in your video) did not move in this second instance and lots of steam escaped, which I assume is some kind of safety feature. Again, however, I was able to resolve the problem by removing the lid, cleaning it carefully, and proceeding.

      In regard to your situation, is this a new PC? If it is not new, how old is the gasket? It is possible that you need to replace the gasket. I hope this is helpful to you.

      1 Reply
      1. re: kbjesq
        mike2401 RE: kbjesq Jan 30, 2013 03:46 PM

        It's a new Fagor Duo. It's my second attempt to use it.

        I will oil the gasket and retry.


      2. s
        sueatmo RE: mike2401 Jan 30, 2013 03:23 PM

        Lid isn't on properly. The gasket isn't sealed and is letting steam escape. I have this problem from time to time. Safely get the lid off and check the gasket. Reseal and resume. Don't get burned. Be careful.

        1. u
          unprofessional_chef RE: mike2401 Jan 30, 2013 03:28 PM

          Did you engage the yellow thing (safety lock)? Looks like you have to push it forward to lock it.


          2 Replies
          1. re: unprofessional_chef
            mike2401 RE: unprofessional_chef Jan 30, 2013 03:46 PM

            it is forward & engaged.

            I'm about to retry after oiling the gasket.

            1. re: unprofessional_chef
              kbjesq RE: unprofessional_chef Jan 30, 2013 03:53 PM

              I also have the Fagor duo but it is several years old. Please try to reset the gasket as suggested (taking special care, and using just a tiny, tiny amount of oil for lubrication) and also be sure that the safety lock is pushed forward. The comment from "unprofessionalchef" reminded me that yes, I have on several occasions forgotten to move the safety lock forward and have had the "escaping steam" problem! Pressure cooking should be easy but for me, sometimes getting the lid affixed properly is a challenge! LOL

            2. Chemicalkinetics RE: mike2401 Jan 30, 2013 03:51 PM

              Is that your video? This is not right. The steam is not supposed to come out from that button. Excessive steam should come out from the turn knob -- either around the knob or the blow hole or both.

              To me, looking at lid closer, your video suggests that the gasket is not making the correct seal with the rim of the pot. So either the gasket is bad or that you simply didn't turn and lock it correct. I will try to rotate the silicone gasket.

              8 Replies
              1. re: Chemicalkinetics
                mike2401 RE: Chemicalkinetics Jan 30, 2013 04:25 PM

                THANK YOU EVERYONE! I got it working!

                I did 2 things so I'm not positive which one (or both maybe) solved it:

                1) I think the main problem was the yellow rod was stuck and not moving freely up & down. Once I jiggled it up & down a few times from the underside, then it achieved pressure.

                I lowered the gas burner to the lowest setting and this is the amount of steam that's coming out:


                I presume that means I'm at 15 PSI ??

                I'm going to try moving to the small burner on low and see if I can get any less steam to come out (just for fun).

                2) I applied some olive oil to the big gasket.

                YEAH! I'm ready to try and cook something!

                Thanks again!


                1. re: mike2401
                  Chemicalkinetics RE: mike2401 Jan 30, 2013 04:29 PM

                  <I lowered the gas burner to the lowest setting and this is the amount of steam that's coming out>

                  Yeah, you are on the +15 psi setting. The moment you see steam coming out that means you have hit +15 psi. The other one is the +10 psi setting.

                  Have fun and enjoy. No need to show off your phone -- especially when I have a dumb phone. :)

                  So why did you get a Fagor (or two)? I thought you want a Kuhn Rikon

                  P.S.: If you want to speed up release pressure, then you can turn the knob all the way to the left to release pressure and also push don the yellow rod.

                  1. re: Chemicalkinetics
                    mike2401 RE: Chemicalkinetics Jan 30, 2013 05:20 PM

                    I totally wanted the Kuhn Rikon but my foodie friend who is big into Cooks Illustrated showed me the CI reviews and the Fagor scored much better (2nd place in fact).

                    I really liked the idea of having a small one and a big one, all for $150, seemed like a great deal.

                    However, after wrestling with the Fagor to yesterday and today, and now only finally getting the hang of it, I think the Fagor is very finicky, especially when it comes to the yellow rod floating up under pressure. Sometimes, it simply doesn't, and I've had to jiggle it. Sometimes, it seems like it doesn't float straight up , allowing pressure to escape until you tap it a few time and get it to re-seat itself.

                    If I purchased it at a physical store, I'd probably return it.

                    However, it came in a giant box, it's not really defective, so I'd have to pay $25 shipping and maybe a restocking fee.

                    1. re: mike2401
                      Chemicalkinetics RE: mike2401 Jan 30, 2013 06:30 PM

                      < I think the Fagor is very finicky, especially when it comes to the yellow rod floating up under pressure. >

                      I have never had Kuhn Rikon, but I heard they are good. I agree with you that I often have to keep an eye out for my Fagor because once a while the yellow stick may not rise. I, on the other hand, look at it the other way. For how little I pay, I am quite glad that it work well. A Kuhn Rikon is $200-300. I suppose if I use a pressure cooker very often I will like a better one, but I mostly use it for making stock, and I do this less frequent than once a month. I do use it for other things, but those are used without the high pressure aspect.

                      1. re: Chemicalkinetics
                        mike2401 RE: Chemicalkinetics Jan 30, 2013 06:35 PM

                        Maybe I'm just in the honeymoon period but I expect to use it as the primary method of cooking.

                        I'm on the Paleo diet and make most of my food from scratch, so lately, I've been doing lots of cooking.

                        This is the beast I replaced:

                        it is 100% reliable, I've never had to replace a gasket (ever, in like 10 years).

                        The only problems are it sounds like a freight train and loses lots of steam in the process.

                        I guess everything has it's pro's & cons.


                  2. re: mike2401
                    paulj RE: mike2401 Jan 30, 2013 04:40 PM

                    Sometimes the yellow rod does not rise on my Fagor even though the contents are clearly boiling. I need take the lid off, jiggle the rod (see the little button with gasket on the underside), and reseat the lid. With the contents boiling the rod should rise right away.

                    The rod indicates that the lid is locked, and pressure is starting to build.

                    1. re: paulj
                      mike2401 RE: paulj Jan 30, 2013 05:22 PM

                      I was able to tap the yellow thing from the top side, while still on, and get it to jump up to attention.

                      I used the end of the trivit that came with the steamer, but you could you anything (I bet a pen would work)


                  3. re: Chemicalkinetics
                    mike2401 RE: Chemicalkinetics Jan 30, 2013 04:26 PM

                    Yes, the videos are mine (shot with my galaxy S3 android powered super-phone! :-)

                  4. Candy RE: mike2401 Jan 31, 2013 02:43 PM

                    You probably don't have the gasket (the silicone ring that fits inside the lid seated correctly and /or you don't really have the lid properly locked into position. I own 2 Fagors and have sold them for years.

                    One thing I have found is that it is handy to keep an extra gasket on hand. When I am doing something that requires 2 steps, like making a stew. After browning the meat and then pressure cooking until tender and then releasing the pressure and adding the veg so they don't over cook, often the gasket has been softened by the heat and the seal does not work well. Putting in a fresh gasket I get an excellent seal.

                    BTW, the silicone gaskets pick up odors from onions, garlic etc. Run them through the dishwasher and the odors will vanish. This is especially important if you are going to do something like bread pudding (heavenly in a PC, almost souffle like) or a cheese cake or something else with delicate flavors.

                    PS I no longer work in the store with Fagors, I now sell Fisslers and hopefully when my dept. is out of them I can change us over to Fagors or Kuhn Rikons. We are a independently owned store so I don't have to deal with people in suits in some far off city and knows squat about what they are buying.

                    1 Reply
                    1. re: Candy
                      Miss Priss RE: Candy Feb 1, 2013 10:22 AM

                      Candy, why are you dissatisfied with the Fisslers? I've never used one, or even seen one in a brick-and-mortar store, but they usually get good reviews.

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