Silly curiosity : cast iron lid = pressure cook?

[Inchworm]

I know it isn't 15 pounds or anything, but will it make a big difference in my chili.

I have an oldie cast iron pot (dutch oven I'm told) I salvaged from an old house long ago. I have a lid that fits tight and pretty much seals it all in.

Dried beans was brought up a few days ago, and I too can never get the kidneys soft and mushy enough for my taste. I'm making chili today and am attempting to leave the lid on and cook slow all day. I usually cook it all day, but without the lid.

Think it will make a difference? I soaked beans overnight as usual.

:shrug:

PS: I miss the smell wafting throughout the house with the lid on :P

[Warpy]

1. Weigh the lid.

That's how much pressure it will provide, generally not enough to make a real difference--especially since steam also escapes around the rim, keeping the pressure even lower than that.

If you seal the edges with a wet paper towel or something else that will seat the lid without gluing it down, you'll get the full pressure of the lid, but two pounds or less is not going to make a difference. You need fifteen pounds of pressure to have a real pressure cooker.

I'd just go ahead and cook it lidless and enjoy the smell.

[Inchworm]

2. Thanks

Let the aroma begin!!! :woohoo:

:hi:

[hvn_nbr_2]

5. Fifteen pounds of pressure

That fifteen pounds of pressure to make a real pressure cooker is fifteen pounds per square inch. So if it's a ten-inch diameter round lid, since area = pi times radius squared, it has an area about 3.14 x 5 x 5, more than 75 square inches. So the lid would have to weigh 75 x 15 pounds or 1125 pounds. Plus you'd have to have or make a perfect seal so that it's airtight.

That's seems like a lot. Is there a mistake in my figuring? Haven't finished the first cup of coffee yet.

[Warpy]

6. Yes, you are correct

and the typical cast iron lid's effect can be measured in ounces per square inch, even with a good seal, and it won't make any difference.

The only way to pressure cook is to have a sealed pan, a gauge (rocker valve or pressure gauge) and safety valve in case you space it so you don't end up with a bomb in your kitchen.

[hippywife]

3. I would guess that

you want chili to cook down and thicken, so I would say no lid.

Hope it was yummy, Inch. :hi:

[Inchworm]

4. It was.. er.. is

:blush:

I got fat and lazy then napped. I had to go put it in fridge and got another bowl full. :9

:hi::*