And as no one as read Rule 1 here, this is not a literal sub. There is Dollar General teflon cookware there is Chemours Teflon Platinum Plus cookware. There is BIFL nonstick, you just don't know about it or think every item discussed here has a minimum lifespan of 100 years.

Ship john has an awesome waxed 18 oz canvas vest. Tough as nails and a staple piece in any collection.

Because it’s aluminum it will fail at some point. It isn’t ferrous, so it doesn’t have an endurance strength( Infinite life). How many stress cycles it can endure, I can’t tell you. It all depends on how they designed it.

Pressure vessels are usually required to have a factor of safety of about 6, but I’m not sure if something like this would need to adhere to that. If it did have that high factor of safety, it would last quite a long time.

For a reference point, it could be designed for 10,000 or 100,000 or 1,000,000 cycles. You’d have to ask the engineers who designed it that question.

Don't forget corrosion and metal fatigue from hearing and chilling cycles.

Probably because that's not the tool for mash potato?

Try a potato masher/ricer next time.

And a fourth on Saddleback. I’ve had mine for 15 years now. Never cleaned or conditioned. Broken in nicely and not a single crack or loose stitch.

If you want bfl, and non stick, the closest you can come is cast iron. Lodge makes cheap, highly available pans/pots in lots of different sizes.

Cast metals are more prone to cracking than stamped. They are more brittle due to the crystalline structure that forms with the cooling of the metal.

I'd also like to point out that a modern canner would have an additional back up pressure relief device. If anything clogs the pressure regulator (but of food, rust or other corrosion for 60-80yrs of exposure to moisture ect)on this type you're in for a kitchen remodel at best, or a casket at worst.

I'll blame it on the butter. Apply it too heavy and it will shorten your life too.

I have a 38 year old still going

It is the same. Pressure canning is used to preserve your crop so one of the services they provide is calibrate pressure canner gauges.

+1. ^

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They use really cheap hardware.

That’s the only bad thing I have to say about them if they used better hardware I’d recommend them endlessly really decent product for the price though.

Those are the instructions in my recipes. Besides, they all have a safety valve. Sure, you'll spray whatever you're cooking on the ceiling, but I've never had it happen to me.

What monster uses a beater on potatoes

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30 pounds pressure? Are you sure? That's 206 kPa, that's so high, it would be illegal in my country for safety reasons.

I've only used it at 30 pounds pressure - more than enough to can what I want.

The starch that broke the camel's back.

I don't mean the limit but how high the pressure is with how you're supposed to use it. My suspicion is that this pressure cooker keeps the pressure much lower than modern ones which would be definitely a disadvantage, given pressure is what you want to have in a pressure cooker

Mythbusters would find out for you. I miss that show.

This is in the context of horticulture but I guess the principle of the same for other disciplines.

https://www.thespruce.com/what-is-an-extension-office-5189448

When something goes wrong with a pressure cooker it's a catastrophe

Oh my, that's what you get for committing this violence against potatoes. Electric mixers turn them into glue, get a single wire masher - they last forever, will literally never break, and make edible mashed potatoes.