Pressure Cooking - Disadvantages

Disadvantages

Pressure cookers are considerably more expensive than conventional saucepans of the same size. The additional gasket (sealing ring) requires special care when cleaning (e.g., not washed with kitchen knives), unlike a standard lid for a saucepan. Food debris must be cleaned from the gasket after every use to ensure a good seal. The gasket/sealing ring must be replaced if there are any signs of wear (e.g., a small split). If the gasket cannot provide an airtight seal and steam leaks around the lid, even when the gasket is fitted properly, the pressure cooker may not build up pressure inside. This can be caused by a defective gasket or if the rim of the pressure cooker is damaged in any way. The gasket should not be allowed to dry-out because this makes it harder to open and close the lid; however, the gasket can be smeared lightly with vegetable oil to help alleviate this problem (using too much lubrication can make the gasket swell and it may not fit properly).

In order to inspect the food, the pressure cooker needs to be opened, which halts the cooking process. With a conventional saucepan, this can be done in a matter of seconds by visually inspecting the food. As a result, accurate timing is essential to the recipe and the recommended cooking time for the food must be monitored e.g. with an audible timer.

The increased weight of conventional pressure cookers makes them unsuitable for applications in which saving weight is a priority, such as camping. However, small, lightweight pressure cookers are available for mountain climbers (see #Use at high altitudes).

A minimum quantity of liquid is required to create and maintain pressure, as indicated in the manufacturer's instruction manual. More liquid is required for longer cooking times. This is not desirable for food requiring much less liquid, but recipes and books for pressure cookers take this into account.