Question about pressure cooker "jiggler weights"

[Mdjjjp37]

EXCELLENT ANSWER! I knew the answer, but you laid it out well. But can you help me with this? Can a similar thing be with cast iron Dutch ovens and using the weight of the lid being used in cooking under "x" pressure, and if in that process I used my red dot thermometer to monitor vessel temperature 220-250f? For example, the lid of mine is roughly 4.5lbs resting on a fairly nice uniform rim. And a thought was to use a leather weight bag or ankle weight, like in exercise items, to add a couple pounds to the lid to increase the pressure that leaks around the lid. I guess I'm looking at whatever dynamics in Dutch oven "pressure" to cook the concoction can be loosely equal to pressure cooker benefits in speed and doneness. A bit of MacGyver'ism. Mike

 

[Nugatory]

Can a similar thing be with cast iron Dutch ovens and using the weight of the lid being used in cooking under "x" pressure, and if in that process I used my red dot thermometer to monitor vessel temperature 220-250f?

The principle will be the same, but in practice it will be unworkable. The problem is the much greater surface area of the lid - because force equals pressure times area we will need either an unreasonably heavy lid or the pressure increase will be uninterestingly small.

 

[sophiecentaur]

Can a similar thing be with cast iron Dutch ovens and using the weight of the lid being used in cooking

Pressure vessels are always a safety concern. Cast iron is strong under compression but not very strong in tension. They don't make pressure cookers out of cast iron for this reason. They are designed carefully with the right materials.

If you want a pressure cooker then buy one of the right design. That way you can save yourself possible injury or the need to re-decorate your kitchen.