Thanks for all of your responses! The gasket appears to be in good shape, it has no cracks or bends and feels as pliable as ever. And the leak was coming from the top of the lid, not the edges where the gasket is sealing. I appreciate your comments that the pot is old - I don't use it very often (maybe 10 times per year?), but it probably does need some attention due to age. The manufacturer is Kuhn/Rikon, and the name of the pot is Duromatic.

Hi Socks, I'm sorr that it didn't work out for you. There is one gal that is to be the pressure cooker guru, Lorna Sass, she has a good book, Cooking under Pressure. Here is a good recipe for country style ribs. * 2 cups brown sugar * 1/4 cup soy sauce * 1/2 teaspoon paprika * 1 tablespoon vinegar * 1/4 teaspoon cayenne * 1 teaspoon garlic powder * 2 lbs pork ribs Directions: Prep Time: 2 mins Total Time: 32 mins 1 There are 2 Options now. 2 Combine all ingredients and place in a covered pan in a 275F oven for 4 hours OR.... 3 Place rib meat in a pressure cooker with 1 cup of water. 4 Once at full pressure, cook for 15 minutes, vent. 5 Drain water and add sauce ingredients. 6 Leave on high and simmer for 15-20 minutes.

I've tried a number of methods from essentially boiling it when you add a bottle of something or too much liquid and you wind up fishing around in this sludge to find the shrunken tough meat to sauces to other methods. Less liquid is better. The key, as Jim said is the proper meat. I like a chuck roast or a pork shoulder roast. They'll give off plenty of fluid. I like to put some onion on the bottom so it's not all gray on the bottom and it gets some flavor. Some put sacrificial veggies in there as a rack thinking it flavors the gravy, OK, maybe it does. But I like the taters on top in a drier atmosphere so it'll brown those babies and they're delicious. They'll give off moisture too so again, adding liquid is a recipe for soup. I definitely vote to brown the meat. Onions & garlic should be sautéed too if you want it better. People think a "slow cooker" is a magical chef that can make a lousy cook a good cook and eliminate basic cooking techniques a thought with which I don't agree but I digress. If you want it simple, put a can of mushroom soup on top of a piece of roadkill, sprinkle it with onion soup mix, make up some instant mashed potatoes and open a can of gravy. Serve with leftover green bean gasserole. (shudder) And of course if this is what you like, go for it and enjoy it, no need to bother bellyaching about it. I also firmly believe that you can easily overcook things in a slow cooker. You can easily boil/steam all the moisture out of meat, turn the vegetables into mush and I really think it's important to realize it's an appliance that needs to be properly used to achieve best results. I've had delicious meals from slow cookers and I've had what I wouldn't feed as dog food that was made in a slow cooker. Cook's Country this weekend did a show about using a pork roast in a slow cooker. Their emphasis was what I've found. Less moisture is better. Here's an adaptation using a beef roast

A good resource for PC newbies is at the link. Miss Vickie has a lot of good advice. She also has a fairly new cookbook which is a good reference. Another good PC cookbook writer is Lorna Sass. Her most recent is 'Pressure Perfect'. Invest in either one of those and you'll get really good at PC techniques. One thing that you do need to be aware of is that some meats (beef, especially) can get tough and stringy if you release the pressure too quickly. For beef, I find it really is important to let the pressure come down by itself rather than venting the pressure or putting the pot in the sink and running cold water over it. Don't get discouraged! I find the PC to be one of the most useful tools in my kitchen. This may whet your appetite for what great stuff it can do: This recipe for Osso Buco is from Lorna Sasss "Cooking Under Pressure". I have made it both as a slow braise (traditional), and made it in the pressure cookerÂI actually prefer the pressure cooker version. Even if youÂre only cooking for two and using just two veal shanks, donÂt halve the remaining ingredients; the sauce is wonderful by itself. Once you get the Osso Buco started in the cooker, cook up some pasta or rice to soak up the sauce. The gremolata garnish is traditional, but I donÂt care for it; some authorities, such as Marcella Hazan, donÂt use it. OSSO BUCO alla MILANESE (Braised Veal Shanks, Milan-style) Serves 4 4 veal shanks, about 10 oz each 2 tablespoons all purpose flour 3 tablespoons olive oil, divided 1 large onion, coarsely chopped ½ cup dry red wine or dry vermouth 1/3 cup beef or chicken stock or bullion 2 medium carrots, coarsely chopped 1 stalk celery, sliced thinly ½ pound mushrooms, thinly sliced One 14 oz can tomatoes, coarsely chopped, including juice 1 teaspoon dried basil 1 teaspoon dried oregano ¼ teaspoon grated nutmeg (optional) ½ teaspoon salt, or to taste (less if using canned bullion) Freshly ground black pepper to taste Gremolata: (optional) 1 tablespoon finely minced garlic 2 tablespoons grated lemon zest ½ cup finely minced fresh parsley Rinse the veal shanks, pat dry, and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off excess flour. Heat 2 tablespoons oil in the cooker. Over medium heat, brown the veal on both sides and set aside on a platter. Add the remaining oil and sauté the onions until soft, about 3 minutes. Add the red wine and stir, taking care to scrape up any browned bits that are stuck to the bottom of the pan. Add the stock, browned shanks, carrots, celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to taste. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Let the pressure drop naturally or use a quick-release method (venting the steam or putting the cooker in the sink and running cold water over it). Remove the lid, tilting it away from you to allow any excess steam to escape. Prepare the gremolata, if used, by combining the garlic, lemon zest, and parsley. When the shanks are done, stir in the gremolata and simmer for a few minutes. Adjust seasonings and serve. Note: if using smaller shanks, check for doneness after 15 minutes of high pressure.