Abstract
Leachability of lead by tap water and tamarind solution from Indian pressure cookers while cooking with and without a safety valve is studied. Lead contamination of food by cookers is not very high when compared to the daily intake of lead from various food items consumed by the Indian community. However, looking at the very wide range of lead levels leached from various brands of pressure cookers, it certainly seems possible to keep the lead contamination to the minimum by proper choice of the materials used in the manufacture of these pressure cookers. The rubber gasket, which is a very important component of any pressure cooker, contains the maximum lead concentration; the safety valve is another important source leading to lead contamination of cooked food.
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