SharkNinja is recalling 1.8 million of its popular Foodi OP300 Series Multi-Function Pressure Cookers over a burn risk. The pressure cooker’s lid can be opened while it’s in use, causing hot contents to escape and burn people, according to a recall notice from the U.S. Consumer Product Safety Commission (CPSC).
To date, SharkNinja has received 106 reports of burn injuries, including more than 50 reports of second- or third-degree burns to the face or body, according to the notice. Twenty-six lawsuits have also been filed linked to this.
With all of the injuries linked to this recall, it’s fair to have questions about how to safely use any pressure cooker, and to feel nervous using your pressure cooker. Here’s what ER physicians and a pro chef want you to know.
Pressure cooker vs slow cooker
Pressure cookers use a lot of heat (and pressure) to cook food, which is what raises the risk of issues, explains Nicholas Kman, MD, an emergency medicine physician at the Ohio State University Wexner Medical Center. This also shortens the cook time significantly, which makes them a really efficient kitchen tool.
A slow cooker (or, you may know it as a CrockPot, the way you call tissues Kleenex) on the other hand uses lower heat over a long period of time, and no forced pressure. This makes them a tad safer in the world of hands-off cooking machines, because of the lack of extreme heat and relatively zero risk of lids exploding due to built-up pressure.
What should you do with a recalled pressure cooker?
The recall impacts multi-function pressure cookers with these model numbers: OP300, OP301, OP301A, OP302, OP302BRN, OP302HCN, OP302HAQ, OP302HW, OP302HB, OP305, OP305CO, and OP350CO. Replacement pressure cooker lids in the OP300 series are also part of the recall.
If you have one of the recalled machines, CPSC recommends that you “immediately” stop using the pressure cooker function and contact SharkNinja for a free replacement lid. (However, you’re fine to keep using the air fryer and other functions.)
What are the risks of using a pressure cooker?
In normal pots, water boils at a constant 212°F, but a pressure cooker’s sealed environment causes the temperature to rise to 257°F, Kman explains. “This heightened temperature accelerates the penetration of heat into food, ensuring swift cooking,” he says. “That said, this is a hotter environment than even a pot of boiling water, so burns are more likely.”
Burns are the biggest potential safety issue, agrees Erin Muckey, MD, associate professor of emergency medicine at Rutgers New Jersey Medical School. “This could either be from steam or from the contents that are inside,” she says. “The most common way this would happen is if the lid is removed prematurely.”
It’s important to point out that burns from pressure cookers have happened outside of this recall. Kman points to a study published last year that showed 32 patients who suffered second- and third-degree burns, mostly to the legs, arms, chest, shoulders, neck, and face, after people came into contact with steam created by pressure cookers. “Face and eye injuries were fairly common, as you might be looking over the cooker when the steam escapes,” he says.
It’s also possible for pressure cookers to actually explode and cause burns, although Kman says this is “very rare” and usually linked to a machine malfunction.
Dr. Muckey agrees, and says these explosions are less common with newer machines. “The pressure cookers that most people are using are leaps and bounds safer than older pressure cookers when these first came out,” she says. “There are a lot more safety features that prevent the lid from being opened prematurely.” But, as the latest recall shows, these features aren’t always perfect.
“Newer models won’t let you open the lid until it’s safe, but the pressure release valve can still be dangerous,” says McKenzie Dokter, chef and instructor at Auguste Escoffier School of Culinary Arts. “Hot steam can burst out quickly.” Shawn Matijevich, lead chef-instructor of Online Culinary Arts & Food Operations at the Institute of Culinary Education, agrees. “You really only need to be concerned about getting burned while releasing the pressure,” he says. “Unless there is some sort of defect, modern pressure cookers have redundant safety mechanisms built in for the pressure system.”
It’s important to point out that burns from pressure cookers have happened outside of this recall. Kman points to a study published last year that showed 32 patients who suffered second- and third-degree burns, mostly to the legs, arms, chest, shoulders, neck, and face, after people came into contact with steam created by pressure cookers.
Ok, so how can you be safe while using a pressure cooker?
If you have the recalled machine, it’s important to follow the instructions to get a new lid before using your device again. But if you’re using a different pressure cooker, there are a few safety tips to keep in mind.
For starters, Dokter says it’s crucial to read the instruction manual. (It seems like a no-brainer, but plenty of people skip this step.) You’ll also want to check on the gasket, i.e. the rubbery ring inside the lid, before using your machine. “If it’s cracked or missing, the cooker won’t seal properly,” Dokter says.
While you’re at it, inspect your entire machine. “Any cracks in the vessel itself means your cooker is no longer suitable for pressure cooking,” Matijevich says. “Keep an eye on the relief valve. Make sure it’s clean and the parts that are supposed to move, move freely.” If the pressure valve gets blocked, the seal can fail, causing a mess and potential burns if you’re standing next to it, he points out.
Dokter also recommends that you don’t go above the pot’s fill line, and make sure that the lid is locked in place before heating up your machine. “If the vent clogs or the lid isn’t secured, pressure can build unevenly, causing leaks or worse,” she says.
Pressure cookers usually have you release the built-up steam when you’re done, and Dr. Muckey says it’s important to make sure the vent will be pointed away from you before you flip it open. Be aware of what’s coming from your pressure cooker lid when you take it off, too. “The condensation can be really hot,” she says. “You don’t want it to drip on you.” Once your food is cooked, Dr. Kman recommends that you use oven mitts or something similar to protect yourself while you’re removing hot food.
If you have an older pressure cooker and you’re a little nervous about it, Dokter recommends upgrading your machine. “Newer pressure cookers, especially the electric models, have more safety features and are worth the investment if you’re nervous,” she says. “But whether your model is new or old, always respect the power of pressure.” So overall, just follow the manual, stay alert, and you’ll enjoy faster cooking without the risks.
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