Denver, CO personal injury attorney George McLaughlin talks about the dangers of pressure cookers. The peril associated with pressure cookers stems from the intense heat generated during pressurized cooking. While water typically boils at 212°F (100°C) at sea level, the enclosed environment of a pressure cooker elevates the boiling point. When preparing dishes like stews in a pressure cooker, the constituents, including beef, potatoes, and carrots, can attain temperatures surpassing those of boiling water. As the temperature escalates, the risk of severe burns upon skin contact amplifies.

Unveiling the lid of a pressurized cooker heightens the peril. Adhering to fundamental principles of high school physics, the contents forcefully discharge from the vessel. This swift transformation from a liquid at 220°F to water vapor at 212°F unfolds as pressure is released. The ensuing steam, expanding at a rate of 16 cubic feet for each cubic inch of water, expels solids from the container, resulting in severe burns on the arms, chest, and face of individuals in proximity.