There are many types of products that can cause injuries, and in general, product liability lawsuits that provide compensation for injury-causing defective products fall into three categories.
Generally speaking, product liability lawsuits are filed against any and all parties along the distribution chain of the product that caused the injury. This typically includes the manufacturer, retailer, suppliers, wholesalers, and any other distributors who may have helped bring the product to market. If you or your loved one suffered any injuries due to a defective pressure cooker, contact our product liability attorneys in Sacramento for legal help. Our lawyers will fight for your justice and make sure you receive the compensation you truly deserve.
In one example of a defective pressure cooker lawsuit, we represented a woman who suffered severe burns and a broken leg when her pressure cooker exploded.
Upon inspection of her pressure cooker, our experts found the safety valve was defective, creating the appearance that the unit was safe to open when it was still operating under high pressure. If you or someone you know has suffered a pressure cooker explosion injury due to a faulty electric pressure cooker, you may be entitled to compensation from the manufacturer for your medical bills, lost wages, pain and suffering.
Areas of recovery may include:. We will continue to fight effortlessly until your justice is served. Get your pressure cooker lawsuit started with us by scheduling your free consultation. Our Sacramento personal injury attorneys have represented injured consumers for over 25 years. We have the experience and resources to pursue your claim through settlement negotiations and all the way to a jury trial, if necessary.
We are available to answer your questions via phone, video conferencing, or would be happy travel to you pending shelter-in-place orders to meet with you in person. Pressure cookers from that era often used a single-weighted pressure regulator, which was prone to becoming clogged.
Thankfully, modern pressure cookers have primary and secondary valves, as well as lids that only open when pressure has dissipated. However, not all pressure cookers are safe, and every year, media outlets report on new pressure cooker injuries and explosions happening all across the U.
As with many dangerous consumer products, exploding pressure cookers can often be attributed to defective design, cut-rate components, or inadequate product testing. In Jan. The lawsuit claims that the explosions were due to a defective pressure release valve and a faulty gasket that allowed the cooker to open while their contents were still under pressure.
Many kitchen appliances can be dangerous, but pressure cookers are unique in that they are just one or two minor feature failures away from causing serious harm to you and your loved ones.
When in use, pressure cookers can have internal temperatures 40 degrees hotter than the boiling point of water. Pressure cookers have earned a bad reputation over the years as a kitchen tool prone to exploding. The problem has happened enough that many people fear them. One very large company, I will leave unnamed, announced the recall of , pressure cookers after they had over cases of the lids exploding.
A few of the other major brands faced similar lawsuits. What can you do to stay safe? The recalls are common knowledge on Google and so is how far technology and human know-how have made pressure cookers safer than they have ever been. Disclaimer: As an Amazon Associate I earn from qualifying purchases made on my website. If you make a purchase through links from this website, I may get a small share of the sale from Amazon and other similar affiliate programs.
Before you turn on the pressure cooker, check the equipment. Always check the rubber gasket before you turn it on. The rubber gasket should have no cracks around it nor should it be worn out. Some brands advise you to change the rubber gasket once per year. How often you should replace it depends on how frequently you use it. You might keep an extra rubber gasket on hand to replace it easily if you discover a ripped gasket.
It can break the gasket. Excessive pressure builds in the pressure cooker because of the amount of liquid inside. If you have filled the food too high, it can trap food in the pressure release vent. That makes a big boom! The steam must have an escape route or the pressure builds until it explodes. An electric pressure cooker might simply turn off, but stove-top pressure cookers without the technology could explode.
Not only does overfilling the pressure cooker pose a risk for explosion, but the food loses its texture and flavor as the excess pressure breaks down the essential vitamins and minerals in the food.
The other danger comes from unevenly cooked food. One part of the food may have been cooked brown and crisp with the other part still having freezer frost inside it. Overfilling the pressure cooker can lead to it not building any pressure at all.
With that in mind, how much food is too much? Avoid filling the pressure cooker with liquids more than half full. You want to wait for the pressure to lower in the pot before opening it because it can cause it to explode, especially if you force it open. Most experts advise you to wait 10 minutes before you open the lid, but others recommend that you wait 30 minutes until all the pressure has left the pot.
What happens if you need to open the pressure cooker? First, turn off the pot and let it release the pressure before opening it. You could get burnt as scalding hot water sprays everywhere in the room. Along with scalding water, burning sticky food could burn you as well. Foods like rice, cornmeal, beans and lentils expand and cause the pressure cooker to fill up more than you realized.
With foods like this, only fill the pressure cooker halfway. In general, we advise you to avoid foods like this. People commonly cook rice in it, but it could harm your health.
The pressure cooker and rice combination create a harmful chemical known as acrylamide. This dangerous chemical lists as a carcinogen that causes cancer. Cooking starchy foods at high temperatures or rapid rates can lead to more acrylamide in your food. Researchers have also learned how acrylamide can cause nerve damage and muscle weakness.
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