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PostPosted: Fri Apr 06, 2012 5:06 pm 
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Location: Torrance, CA
Greg, unfortunately like most things, they don't make grannys like they used to! :lol:

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PostPosted: Thu Apr 12, 2012 1:21 am 
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Joined: Mon Aug 15, 2005 10:40 pm
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A couple of years ago, my mom was making some sort of Irish dish for St. Patrick's day in her Presto cast aluminum pressure cooker that she'd had for 30+ years. She hadn't done maintenance on it, nor especially the gasket, and for some reason, she couldn't open it once she was done cooking and had relieved the pressure. After all attempts to save the meal had been exhausted and we'd moved on, a couple days later, I got the idea to hydro the thing until it broke. My mom, resigned to the fact she'd not be able to salvage the pressure cooker, turned it over to me. I dug out my boiler hydro'ing hand pump, got the garden hose out, and set the whole thing up out on the deck at my parents' house so my parents and my wife could watch.

I removed the fitting in the top for the safety weight/valve and installed a compression fitting and a copper line to my pump. The little button that sticks up when there's pressure was going to be an issue, to I pulled it and its rubber seal out with pliers, tapped the hole for 1/4" NPT and used it as a way to get the air out while filling. After installing a plug in the newly tapped hole, I started pumping. Granted, this water was something like 50 F degrees, but the pan finally blew just shy of 150 psi. That's a nice factor of safety for 15psi...

The failure was slightly dramatic, but not dangerously so- the bottom of the pan ruptured. As it let go, it made a "boop" sound and hopped 1/2" - 1" and that was it. There was a fracture on the bottom side in something like an X and that was all. It was still in one piece, with the roast still in there.

To finish the job, I disassembled the setup tossed the failed pan off the deck (15-20ft down to the grass) so I wouldn't have to carry it through the house, and proceeded to open the pan with a sledge hammer. That was a tough pan!when it finally gave up, the aluminum lid was more brittle than the body, but it all eventually gave way to the sledge. The roast is long gone, but I think I still have the fragments of the pan awaiting to someday be melted down for some casting project I likely have yet to think up (unless I get the scrapping bug before then). The post mortem included examining the seal- it had apparently decided it wanted to bond to both the lid and pan at various and random places. While I did pull and scrape most of it off, I think there are still some remnants of the seal still remaining on the shards of the pan and lid.

Unfortunately, no pictures seem to have been taken or this event.

Adam


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PostPosted: Thu Apr 12, 2012 10:16 am 
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Joined: Wed Jan 15, 2003 2:44 pm
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Adam:

So the question is: How was the roast? :lol:

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PostPosted: Thu Apr 12, 2012 11:02 am 
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Joined: Thu Dec 22, 2005 2:45 pm
Posts: 667
Location: Central California
The issue of food in direct contact with uncoated aluminum cookware is one thing we need to be aware of. While we see the older uncoated aluminum cookware still sitting around in homes today, the new products always have a coating of heat resistant material to eliminate direct contact with food. When taking a TIG welding class several years ago, the instructor shared with us that many times he was asked to weld up a piece of older uncoated aluminum cookware so it could be used longer. He would refuse all jobs of that type and advise them to throw the item away and just move on. The reason being is that it has been found that aluminum absorbed into the food is them absorbed into the body. The body does not eliminate aluminum very well and it hangs around. The bigger problem is they have found that many dementia patients have high levels of aluminum which is a contributing factor to the disease that does not go away.

Imagine going to the track and forgetting why you went there in the first place.

I have to admit that some of the older uncoated aluminum cookware was very well made and some was almost artistic in nature, it would not be the best idea to use it with what is known today. Keep it as a heirloom or pressure test it to failure if need be.


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PostPosted: Thu Apr 12, 2012 11:18 am 
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Joined: Sun Jan 05, 2003 9:32 am
Posts: 426
Location: Colorado
Sorry, have to call BS on the aluminum thing...
http://www.scientificamerican.com/artic ... oof-that-a
http://www.snopes.com/movies/actors/valentino.asp


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PostPosted: Fri Apr 20, 2012 11:50 am 
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Joined: Fri Oct 29, 2010 3:54 pm
Posts: 73
If you're going to build a boiler out of aluminum, let me know when you fire it up the first time so I can be in a different state.


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PostPosted: Fri Apr 20, 2012 12:43 pm 
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Joined: Tue Mar 27, 2012 12:37 pm
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Location: Silly Cone Valley
My grandma's old aluminum pressure cooker seems over built for the task - about 1/2 inch thick at the base and 3/8 up the sides at the thinnest point. That pot will probably last forever.

And the good thing is that it's been burnt to a crisp many times over and has a nice carbon coating.

The new pressure cooker is stainless with a copper core bottom.

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PostPosted: Fri Apr 20, 2012 3:14 pm 
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Joined: Thu Jul 10, 2003 12:56 pm
Posts: 1341
Location: Oklahoma
Heck,
That's what I figured makes food cooked in cast iron ware so tasty!


All those decades of other tasty food cooked in them!


:lol:


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