As a pressure cooker, you're constantly juggling temperatures. But have you ever stopped to think about the risks of thermal expansion? It's a real thing, folks.
Water expands when it gets hot. It's a fundamental law of thermodynamics, but it's also a recipe for disaster when it comes to pressure cookers. Imagine your kitchen, your precious cookware, your sanity: all at risk of bursting at the seams (literally).
But wait, there's more! As the water turns to steam, it's not just a matter of expansion – it's a matter of pressure building up. Like the pressure of a thousand judgmental relatives at a holiday dinner. "You're not doing it right, you're not doing it right!"
So, what's a pressure cooker to do? Well, first things first: don't get too close to the edge. Keep the heat low, keep the pressure down. Or, you know, just use a pressure cooker that's been certified for thermal expansion safety. Because, let's be real, who needs that kind of stress in their life?